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SCANDI SEASON Celebrate Scandi style


PLUS Our guide to festive food & drink

IaN W rom ntic

A o at stay for twnie n Auchra Resort



A magical


Beautiful Bake Off recipes


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Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 FOODIES A CELEBRATION OF FINE FOOD AND DRINK




SCANDI SEASON Celebrate Scandi style


PLUS Our guide to festive food & drink


A romanticat stay for two Auchrannie Resort



A magical


Beautiful Bake Off recipes


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Front cover image ScandiKitchen Christmas by Brontë Aurell, Ryland Peters & Small, £16.99. Photo © Peter Cassidy.

Find out more online at our new website EDITORIAL Editor Sue Hitchen Deputy Editor Chiara Margiotta Design Vicky Axelson Editorial Assistant Emily J Hall Production Sarah Hitchen Advertising Design Stephanie Finlay ADVERTISING Business Development Sharon Little

Eat, drink & be merry


ECEMBER brings about excitement like no other time of the year. As soon as the calendar turns to the first of the month, the joy in the air becomes palpable. December means Christmas and New Year, yes, but it also means quality time with friends and family, a time to step back from stress and enjoy spending time with those you love most. It also means feasting, and lots of it. This issue, we’ve collated a fantastic range of recipes worthy of the tastiest time of the year. Good Housekeeping share their guide to a traditional Christmas Day roast dinner, pp.14-19, while Gill Meller’s recipes offer something that’s a little different but equally comforting for those who like to be adventurous in the kitchen, pp.22-27. Plus, we’ve got cakes and bakes, desserts, and showstoppers from The Great British Bake Off, pp.30-35, and ScandiKitchen, pp.4047, to finish things off with a bang. If you need a little help with your Christmas shopping list, check out our festive food guide, p. 29, and

head to our festive drink round-up, p.59, and Christmas cocktail recipes, pp.6163, for guidance on the tipples. We’ve also launched our brand new Health & Beauty section this month, bringing together a collection of our top beauty spots just in time for Christmas party season, p.57. Don’t forget that New Year is just around the corner, too. Nobody does Hogmanay celebrations better than the Scots, so we’ve listed our favourite destinations for bringing in the bells, pp.37-39. Remember: Christmas comes but once a year, so make sure it’s truly delicious. Sue Hitchen, Editor

SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134 or email the editor:

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LUXURY CHRISTMAS HAMPERS Send the very best in Scottish food and drink to friends and family this Christmas with our exclusive selection of luxury hampers. They are guaranteed to be appreciated by anyone who enjoys the finer things in life. For our full range of hampers and gift boxes see online or please call the number below for your bespoke traditional wicker hamper. The House of Bruar by Blair Atholl, Perthshire, PH18 5TW Telephone: 01796 483 236 Email:


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This month NEWS

37 14






GOOD HOUSEKEEPING The perfect traditional feast


STOCKING FILLERS Foodie treats under £15


TIME 22 Gill Meller’s beautiful seasonal dishes FESTIVE FOOD Our Christmas Day menu


THE GREAT BRITISH BAKE OFF 30 The top bakes from the tent HOGMANAY DINING 37 Where to bring in the New Year SCANDIKITCHEN CHRISTMAS 40 Bronte Aurell’s Scandi showstoppers ST ANDREW SQUARE 49 Where to eat, drink and hang out




DARREN MURRAY An exclusive recipe from the Borough head chef






Our brand new feature shows you how to get Christmas party glam FESTIVE DRINKS Christmas tipples you’ll love



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W W W.W H I T E TA I L G I N . C O M

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Cooking the books Tom Kerridge’s Fresh Start Tom Kerridge, Bloomsbury, £26 Fall back in love with your kitchen with these simple, healthy recipes from the 2 Michelin-starred chef. Veggie Lean in 15 Joe Wicks, Bluebird, £16.99 Vegetarians can in on The Body Coach system with this brand new veggie cookbook from food and fitness hero, Joe Wicks.

The Pioneer Woman

Dirty Vegan Matt Pritchard, Mitchell Beazley, £20 Vegan food doesn’t have to be boring just try BBC’s Matt Pritchard’s hearty vegan fare to change your mind forever.

Tune into the brand new season of The Pioneer Woman for delicious ranch-style recipes from award-winning blogger, Ree Drummond. Look out for tasty dishes like sausage stuffed mushrooms, baked brie a la Ree, and courgette roll-ups - all perfect for whipping up for Christmas parties. The Pioneer Woman premieres on the Food Network UK, weekdays from the 3rd of December at 7pm.

What’s on YULE FEST LEITH Throughout Dec, Edinburgh Capture the spirit of Christmas in Leith this Yuletide season, where the best mixologists in Scotland have gathered to shake up some delicious serves. Check out the full lineup of events spread across Leith and join in with masterclasses, events, talks, and live music. Be sure to pick up a festival pass to secure £5 cocktails to keep you jolly.

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WESTIVE GERMAN CHRISTMAS MARKET 9 Dec, Glasgow Head over to West on the Green for the best of traditional German Christmas markets. Warm yourself up with some mulled wine, cider or hot chocolate to accompany the range of delicious German street food on offer. Armed with a drink to keep you warm, stroll the stalls of independent traders to find the perfect German gift.

MOVEABLE FEAST AT THE WALDORF ASTORIA HOTEL 12 Dec, Edinburgh This gastronomic tour of the Waldorf Astoria’s Edinburgh contingent will take you from cocktails at the Caley Bar to dessert at the beautiful Peacock Alley, with starters and mains at The Pompadour and the Galvin Brasserie inbetween. For this festive edition, each course is paired with a festive tipple for an extra merry time. foodies 7

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Our 2015 release is now available including a limited number of bottles matured in authentic Oloroso sherry butts

Order online at Annandale Distillery, Northfield, Annan, Dumfries & Galloway, DG12 5LL Scotland | +44 (0) 1461 207817 p_6.indd 8

Find us on instagram facebook & YouTube

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COCKTAIL CLUB GO FOR GOLD Two Scottish icons, The Balmoral and luxury jewellery house Hamilton & Inches, have teamed up this Christmas to bring Edinburgh a dash of glitter and gold. Head to the hotel to see their 15ft spruce tree, hand-painted with gold leaf and adorned with crystals.

Change up your weekend with a trip to Epicurean’s newly launched Saturday night cocktail club. Resident DJ Stefan Peterson brings the atmosphere while the exclusive creative cocktail menu will keep you coming back for more.

SOMETHING SWEET If you’re looking for the Christmas spirit, look no further: Eden Mill’s salted caramel & baked apple gin liqueur is the answer to all of your festive desires. Wrap it up with a bow for a beautiful gift, or keep it for yourself and enjoy after Christmas dinner.

ktail Try shaking up a Christmas coc with Eden Mill’s caramel apple gin

MAKE MINE A MAGNUM WASTE NOT, WANT NOT Waste is off the menu at this brand new, plastic-free supermarket in Edinburgh. Launched with the help of crowd-funding, The Eco Larder has ditched plastic packaging and offers local the chance to shop using eco-friendly refillable containers instead.

Scottish rugby legend Gavin Hastings takes the reigns with the new Magnum campaign, spreading the word about this delicious Scotch malt whisky cream liqueur just in time for Christmas. magnumcream news 9

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FOODIES SHOPPING Wooden bunting, £6.99

Placecard holders, £6 for set of 4

Placecard holders, £4.99

Sausage dog crackers, £18

Emma Bridgewater plates, £22.95

Wine glasses, £18 for 2

AROUND THE TABLE Adorn your Christmas table with these beautiful festive pieces Copper star dome,, £12

Cheese board with knives, £17.99

Bird statue, £14.95

Drinks tray, £15

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Bunting, £4.99 Decanter, £28

Christmas napkins, £15

Fir tree glasses,, £20

Cocktail shaker & tumbler, £25 & £9 Set of 4 snowflake coasters, £4

Christmas tree plate, £4.49

Molly Hatch mugs, £12 each

Champagne bucket & glasses, £34.99

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Win a peaceful retreat at Auchrannie Resort


ITTING in the heart of the beautiful Isle of Arran, the multi-award winning Auchrannie Resort offers a sanctuary of relaxation. Away from the hustle and bustle of the city, the resort has everything you need: two 4-star hotels, three outstanding, award-winning restaurants and bars, two leisures centres, an outdoor adventure centre, and a luxury, destination spa. And for one lucky reader, this dream break is about to become a reality. This month, we've teamed up with Auchrannie to offer you the chance to win an overnight stay for two, complete with dinner and breakfast. If

you’re looking for a romantic getaway, opt to stay in the House Hotel, Auchrannie’s intimate hideaway, or for something more modern and casual, choose the Spa Resort and take in the best of the restort’s outdoor facilities. Explore the beautiful scenic island, often referred to as ‘Scotland in Miniature’, or enjoy complimentary access to the resort’s expansive leisure facilties as part of your prize, before enjoying dinner together in one of the three restaurants. Cosy up in your boutique bedroom and enjoy a relaxing night away, complete with a first class breakfast in the morning to set you right before you head home. ●


For your chance to win this great prize, simply answer the following question:

On which island is Auchrannie Resort? To win, enter online at

T&C: Entries must be received by 31/12/18. Prize is valid for a one night stay for 2 in a standard double room, including dinner allowance (£22.50pp per night), breakfast, and access to leisure facilities. Prize is subject to advance booking and availability and cannot be used in conjunction with any other offer. Valid until 30th April 2019. Not valid on 9th-12th February and 1st-12th April. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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A festive

FEAST Go for gold with a glamorous Christmas Day feast inspired by Good Housekeeping

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F YOU absolutely love Christmas and can GH TIP think of nothing better than cooking a fabulous To make straight away, festive lunch for family and complete up to the end friends, you’ve come to the of step 1, add plenty of right place. If, on the other ice and set aside for 10 hand, you’re a less confident minutes to chill down, cook but you still want to then strain. serve a sumptuous spread for your nearest and dearest, you’re also in the right place!

These recipes have all been triple-tested to ensure they work every single time, nothing is left to chance, and each one is absolutely, mouthwateringly delicious. Although the date of Christmas doesn’t change from year to year, what we want to eat does. So try something different this Christmas with these fabulous festive recipes. l

Bloody Mary prawn shots Sweet, succulent prawns are the perfect match for the spicy Bloody Mary shot.

Serves 16 500ml good tomato juice, chilled 150ml vodka Finely grated zest and juice of 1 lemon, plus a little extra juice for the glasses 2–3 tsp Worcestershire sauce 1 tsp Tabasco sauce

To serve 1 tsp each celery salt and freshly ground black pepper 1 tsp crushed sea salt 1 lemon, sliced and cut into small pieces 16 caper berries or pitted green olives 16 large cooked tail-on prawns

l Measure the tomato juice, vodka and lemon zest and juice into a large non-metallic jug. Add the Worcestershire sauce, Tabasco and a pinch of salt. Stir well and add more Worcestershire sauce or Tabasco to taste depending on how spicy you like it. Cover and chill for at least 1 hour or until ready to serve. If making straight away, see GH tip above. l Mix the celery salt, pepper and sea salt together on a small plate. Dip the rims of 16 shot glasses into a little lemon juice or water to wet the rim only, then dip into the salt and pepper mix to coat the edges. Set aside. l When ready to serve, thread a lemon slice, caper berry or olive, and a prawn on to 16 cocktail sticks. Carefully pour the Bloody Mary into the shot glasses, and place a filled cocktail stick on top of each glass.

GET AHEAD Make up the cocktail mix and assemble the skewers up to a day ahead, then cover and chill both separately. Stir well before pouring and prepare the glasses ahead of serving.

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Stuffed beef rib An excellent and equally impressive alternative to roast turkey. It’s allin-one, too: the stuffing cooks inside the joint.

Serves 8 2.5–3kg rib of beef, on the bone 1 tbsp English mustard powder 1 onion, roughly chopped Small bunch fresh thyme

For the stuffing 75g dried apricots, finely chopped 100g fresh white breadcrumbs Small bunch fresh thyme, leaves picked 1 red onion, chopped 2 eggs, beaten Finely grated zest of 1 orange For the glaze 100g orange marmalade Juice of ½ orange For the gravy 2 tbsp plain flour 1 tbsp English mustard powder 600ml beef stock

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l Preheat the oven to 220°C. Weigh the beef and make a note of the weight. In a medium bowl, mix the stuffing ingredients with some salt and pepper. Place the beef on a board with the ribs on the right-hand side. Starting from the bone side, cut between the fat layer and the eye of the meat, slicing around the eye of meat to make a flap for the stuffing (making sure to keep the flap attached at the base end). Press the stuffing evenly over the eye of meat, lay the fat layer back over the stuffing and secure in place with kitchen string. l Rub the joint with the mustard powder and season generously. Scatter the chopped onion and the thyme in the bottom of a roasting tin that will just hold the beef. Sit the beef on top and roast for 20 min. Reduce the temperature to 160°C and roast for 15 minutes per 450g for rare, 20 minutes per 450g for medium or 25 minutes per 450g for well done, based on your weight calculations. Test with a meat thermometer to see if the beef is cooked (60°C for rare, 65°C for medium, 70°C for well done).

GH TIP Get ahead by stuffing the beef on Christmas Eve, then serve up with roast potatoes and lots of green veg on Christmas Day.

l Meanwhile, in a small bowl, mix the glaze ingredients together. When the beef has 20 min of cooking time left, brush the glaze over the joint and continue to roast. When cooked to your liking, remove the beef from the tin (reserving the tin), transfer to a board and leave to rest, covered in foil, for at least 20 min. l To make the gravy, spoon out all but 2 tablespoons of the juices from the roasting tin (leaving the onions and thyme in the tin). Put the tin over a medium heat on the hob, stir in the flour and mustard powder and cook for 2 min. Gradually stir in the stock, and allow to bubble until thickened. Check the seasoning then strain into a warmed jug and serve with the beef.

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‘An excellent and impressive alternative to roast turkey’

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Jewelled stuf f ing baubles You’ll only need half of this stuffing for the onions. Chill or freeze the rest of the stuffing to use later with your roast.

Serves 8 as a side 8 medium red onions, peeled 25g butter 75g diced pancetta 450g pork sausage meat 1 Bramley apple, peeled, cored and grated Large bunch fresh sage, finely chopped 100g dried cranberries, roughly chopped 75g dried apricots, finely chopped 1 egg, beaten 150g fresh white breadcrumbs 1 tbsp sunflower oil

To prepare the onions, trim off the roots so they sit straight. Slice off the tops of onions and scoop out the central core with a teaspoon (leaving a few outer layers to make a cup shape). Finely chop the scooped-out centres of two of the onions and set aside (the rest can be used later in soups or stocks). l Melt the butter in a medium pan and gently cook the chopped onion centres with the diced pancetta for 5 min. Tip into a large bowl and leave to cool. l Once the onion mixture is cool, mix in the sausage meat, grated apple, most of the sage, the cranberries, apricots, egg, breadcrumbs and some salt and pepper. Fill each onion with the stuffing. Chill or freeze the rest of the stuffing to use later. l

GH TIP If you prefer to make the stuffing vegetarian, replace the sausage meat and pancetta with 400g cooked quinoa, and mix in an extra egg before filling the onions.

Preheat the oven to 190°C. Place the onions on a baking tray, brush the outsides with the oil and cook for 30–35 min until golden and piping hot. Scatter over the rest of the sage and serve.


GE T AHEAD Prepare to the end of step 3 up to a day ahead. Keep the onions and remaining stuffing covered, separately, in the fridge. Complete the recipe to serve.

Christmas with Good Housekeeping by Good Housekeeping, HarperCollins, £18.99. 18 foodies

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Use any young ‘Chill the leftover stuffing and serve it as a vegetables side with your Christmas roast you have’ available

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Award winning member of the Guild of Fine Food

Smoking Service Available

We offer an extensive range of locally sourced, smoked products, including: hot and cold smoked salmon, haddock, trout, seafood, duck, venison and dairy produce.

Barrock, Caithness KW14 8SY T: 01847 635007


Curious is a unique condiment versatile fruity with a spicy kick use as a mix, marinade, barbecue, dip bake etc .curious is organic vegan no added sugar, a perfect accompaniment For all foods a real treat for food lovers .

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Dean’s shortbread is the perfect gift - and even better kept for yourself, £9.95

Le Creuset’s gorgeous mugs are just right for winter hot chocolates, £15

Infused with warming gingerbread spices, Chocolate Tree’s vegan hot chocolate is our favourite festive treat, £5.95

STOCKING FILLERS One for adventurous foodies, this seaweed infused oil is sure to impress seaweed, £9.99

All under £15

Deliciously unique, this chocolate needs no giftwrapping to make an impact, £1.99 Treat the gin lover in your life to this fragrant Rock Rose Gin candle, £15

Eteaket’s Winter Baked Apple & Almond tea is Christmas in a cup, from £7.95

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The dream addition to your drinks trolley, The Drinks Bakery’s biscuits are all perfectly paired with your favourite tipples, from the G&T to Champagne and whisky, £2.50 foodies 21

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Feasts and

PEACE Bring peace back into your kitchen with Gill Meller’s warming winter recipes for a sustainable Christmas feast

Roast pheasant with parsnips & chorizo Although I don’t shoot, a lot of people do. In fact, more pheasant may be shot each year than we actually eat. This is a crying shame and should never be allowed to happen. So, friends, if you eat meat, then you should be eating more of this delicious game bird. Pheasants spend the early part of their lives in large, open pens, Serves 2 1 oven-ready pheasant (about 800g–1kg), at room temperature 20g butter, softened 2 large, firm parsnips 4 garlic cloves, skin on and bashed 2 tbsp extra-virgin olive oil 100g good-quality chorizo sausage, sliced into thick rounds 4 large rosemary sprigs 1 small bunch of thyme sprigs 2–3 bay leaves Salt and freshly ground black pepper

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l Heat the oven to 200°C. If your

pheasant is trussed, cut the string and open up the legs. This will help it cook evenly. Set the bird in the middle of a medium roasting tray, then rub it all over with the butter. l Peel the parsnips, then cut each one from top to bottom into four to six lengths, depending on size. If they have fibrous cores, you can cut these out. l Arrange the parsnips around the pheasant, along with the garlic. Trickle the pheasant and parsnips all over with the olive oil and season both the bird and the roots well. l Place the roasting tray in the oven and cook for 20 min, then remove and, using some tongs,

carefully turn the parsnips and baste the bird. Tuck in the pieces of chorizo sausage, then tear over all the herbs (placing some in the bird’s cavity). Return the tray to the oven and cook for a further 15–20 min, until the pheasant is cooked through and the parsnips are lovely and golden and charred in places. l To check whether the pheasant is cooked, pierce the leg at the point where it joins the body – if the juices run clear, it’s ready. If not, pop back in the oven and test again after a few more minutes. l Once the pheasant is cooked, remove from the oven and allow the bird to rest in a warm place for at least 15 min. Serve the pheasant, chorizo and parsnips with boiled cabbage or sprouts.

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‘If you eat meat, then you should be eating more of this delicious game bird’

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Wood pigeon cured in apple with salt-baked beetroot & horseradish The wood pigeon spends a life on the wing; its home is tracks of wood and open farmland. There are no chains in the skyway. There are no fences to keep the birds in or keepers to shut them up. They are wild and free and, as a result, benefit from a completely natural diet. What’s more, they’re very common, so their numbers will occasionally be culled. All this makes them one of the most sustainable and healthy forms of meat we could hope to eat. Beyond that... well, they are incredibly delicious.

Serves 2 as a starter 3–4 wood pigeon breasts 1 tbsp extra-virgin olive oil 1 small knob of butter Horseradish sauce, to serve Pinch or two of beetroot powder (optional), to serve Salt and freshly ground black pepper

For the brine 15g salt 6 bay leaves A few sprigs of thyme 2 garlic cloves, peeled and bashed 300ml apple juice

l First, prepare the brine. Place all the brine ingredients in a medium pan over a medium heat. Bring to a simmer, then remove from the heat, transfer the liquid to a jug, cool, then put in the fridge to chill. l Once the brine is cold, place the pigeon breasts in a bowl and pour over the chilled brine. Place in the fridge for at least 12 hours, or overnight. Remove the pigeon from the brine and pat dry with kitchen paper, then pop in the fridge until you’re ready to cook. l Next, prepare the beetroots. Heat the oven to 190°C. Combine the fine salt with the egg whites to make a thick paste. Mould equal amounts of the paste around each beetroot, then place them on a baking tray and bake for 1 hour, until tender. l To make the dish, set a medium

frying pan over a high heat. Add the olive oil and when hot add the brined pigeon breasts. Fry the breasts for 2–3 min on each side, add the butter and baste the meat as it bubbles away. Cook for 1–2 min on each side, until the breasts are browned on the outsides and pink in the middle, then remove them to a plate and allow them to rest for 5 min in a warm place. l To serve, crack the salt crust away from the beetroot, slice each root in half and place two halves on each plate. Slice each pigeon breast in half (I like to do this on the diagonal), and divide equally between the plates. Add seasoning, a generous spoonful of horseradish sauce to each plate, and a sprinkling of beetroot powder, if using. Bring to the table and eat at once.

For the beetroot 350g fine salt 2 egg whites, lightly beaten 2 beetroot, scrubbed but not peeled

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‘Wood pigeon is one of the most

sustainable and healthy forms of meat. Beyond that, it is incredibly delicious’

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Baked apples with vanilla, butter, lemon & brown sugar Baking apples takes cooking away from what it means today. It takes it away from this culture of confusion and noise; it takes it away from the restaurants and the screens; it takes it away from the business it’s become. Baking apples brings cooking home again, to a place where only the act matters and where we want nothing but love, and for the skin to split and open and the fruit to become soft.

Serves 2-3

Heat the oven to 180°C. Halve the apples (I like to leave in the core) and arrange them in the middle of a sheet of baking parchment large enough to be able to fold over the apples to encase them in a parcel. l Place the butter in a small bowl, add the vanilla seeds and sugar, and mix well. Dot a little of this sweet vanilla butter over the top of each apple. Scatter over the lemon zest and chuck the vanilla pod on for good measure. l Fold the parchment carefully over the apples to create a nice, neat parcel, then tie the parcel with some string to hold the paper in place. l l

3 or 4 dessert apples, such as Cox’s or russet 50g unsalted butter, softened 1 vanilla pod, split and seeds scraped 2 tbsp soft brown sugar Pared zest of 1 lemon Double cream, to serve

Place the apples on a baking tray and place in the oven. Bake for about 20–25 min, until cooked through. l Remove the tray from the oven and carefully open the steamy parchment parcel. Serve the hot apples and all their lemony, vanilla-y, buttery juices with a generous lick of double cream, if you wish. l

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‘Baking apples brings Use any ’ cooking home again young vegetables you have available

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Shop plastic free at Real Foods 900 zero waste products • 800 plastic free products • 400+ own brand goods in home compostable packaging 100+ varieties of fresh organic fruit & veg without packaging • 20 products sold from the sack • 20 plastic free bakery products • 15 refill cleaning products 37 Broughton Street EH1 3JU & 8 Brougham Street EH3 9JH 55 years serving the community with Eco-friendly, Sustainable, Plastic-free, Plant-based goods.

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A festive feast Make this year’s Christmas dinner the best yet

THE BIG CHEESE Christmas Pudding is all fine and well, but we can’t resist a cheeseboard at Christmas. Pile yours high with Connage Highland Dairy’s creamy Clava Brie, the intensely mature Loch Arthur Farmhouse Cheese and a good wedge of Arran Blue. Complete the selection with a pot of Mackay’s Apple & Fig Chutney and a stack of Nairn’s Ancient Grain Oatcakes and you’re onto a winner.


A FRESH START FEAST OF FISH Start Christmas Day off with a bang with a selection of the finest fish. Luss Smokehouse’s beech smoked trout is a sure fire winner, while Loch Fyne’s gin infused smoked salmon offers something a little bit different. For true decadence, order their oysters online and get them delivered straight to your home.


ROAST WITH THE MOST Your Christmas feast deserves only the best, and with KellyBronze turkeys you’re guaranteed the gold. Their birds are left to roam wild and free, meaning they have the best flavour, gained the organic way. Or, if red meat is your thing, you can’t go wrong with Hugh Black’s homemade Beef Wellingtons. Of course, no spread is complete without roast potatoes: pick up your veg from Real Foods for the best around.

Clockwise from top: Luss Smokehouse,; Loch Fyne,; Connage Highland Dairy,; Loch Arthur Creamery,; Arran Blue,; Mackay’s,; Nairn’s Oatcakes,; KellyBronze,; Hugh Black & Sons,; Real Foods,

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BAKES ‘Baking, cooking and feeding people really is a joy and we want everyone to experience the pleasure and satisfaction of producing food to share with others. With a little effort and enthusiasm, you can create a bit of Bake Off magic for all’

Vacherin This French dessert, not to be confused with the cheese of the same name, has layers of crisp meringue discs sandwiched between ice cream and sorbet. Serves 8 3 large egg whites 1/4 tsp cream of tartar 175g caster sugar 1kg vanilla ice cream 500g raspberry sorbet 250ml double cream, whipped 1 tsp vanilla paste 80g raspberries, to decorate

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● Heat the oven to 160°C and line two baking sheets with baking paper. Draw a 20cm circle on each. For the meringue, whisk the egg whites in a stand mixer with the cream of tartar until they form soft peaks. Add the caster sugar 1 tablespoon at a time, making sure the sugar is fully incorporated before adding the next spoonful. Once you have used up all the sugar, whisk until the meringue is thick, glossy and forms stiff peaks. ● Using the 20cm circles on the baking paper as a guide, spread ½ the meringue on each sheet of baking paper to form 2 circles. Smooth each surface with a palette knife and place the trays in the oven to bake the meringues for 1 hour, until crisp. Turn off the oven, and without opening the oven door, leave the meringues to cool in the oven for 1 hour. ● Once cooled, remove the meringues from the oven and trim them to fit into a 20cm springform tin. Place 1

meringue disc in the base of the tin. ●Cover the meringue base with ½ the vanilla ice cream, then cover the vanilla ice cream with all the raspberry sorbet, in an even layer. Use the remaining vanilla ice cream to cover the raspberry sorbet forming a third layer. Top this with the other meringue disc. Place the vacherin in the freezer for at least 1 hour. ● Remove the vacherin from the freezer 20 min before serving. (To help free the vacherin from the tin, wrap a hot cloth around the sides for a few minutes.) Transfer to a serving plate. ● To finish, mix the whipped cream with the vanilla paste, then spread or pipe the flavoured cream over the uppermost meringue. Decorate with raspberries and serve straightaway.

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A beautiful and light

Christmas Day centrepiece

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Danish Dreams Making rich, buttery Danish pastry dough takes time, but it’s worth the effort. The sharpness of the lemon filling in these Danish Dreams beautifully cuts through the richness.

Makes 18 450g strong white bread flour 4 tbsp caster sugar 1 1/2 tsp salt 1/2 tsp fast-action dried yeast 1 large egg 80ml chilled water 100ml whole milk 225g unsalted butter, chilled 1 egg, beaten 2 tbsp apricot jam, loosened with a splash of water and warmed 100g icing sugar, mixed with 3-4 tsp lemon juice

For the crème pâtissière 125ml whole milk 1 large egg yolk 2 tbsp caster sugar 1/2 tsp vanilla paste 1 1/2 tbsp cornflour 2 tbsp lemon curd

Line two baking sheets with baking paper. Place the flour, sugar, salt and yeast into the bowl of a stand mixer fitted with a dough hook. Add the egg, water and milk. Mix on a slow speed until combined, then increase the speed and mix for 5 minutes to form a dough. ● Tip the dough onto a lightly floured worktop and shape into a disc. Wrap in cling film and chill for 1 hour, then unwrap and roll it out into a 45x20cm rectangle, 1cm-thick. ● Flatten the butter into a 30x18cm rectangle, then lay it on the dough so it covers the bottom ² ⁄³. Fold down the dough to cover ¹⁄³ of the butter. Cut off the exposed butter, without cutting into the dough. Place this butter on top of the folded dough and fold the bottom ½ of the dough up. Squeeze the dough edges to seal. Wrap in cling film and chill for at least 1 hour to firm up. ● Place the dough, short side facing you, on a lightly floured worktop. Roll into a 45 x 20cm rectangle. Fold ¹⁄³ of the dough up and the top ¹⁄³ down. Chill for 1 hour. Repeat twice more, chilling between folds. After the final fold, chill overnight. ●

Make the crème pâtissière. Heat the milk until it just boils. In a bowl, beat the yolks with the sugar, vanilla paste and cornflour, then pour in the hot milk, and whisk. Transfer to the milk pan and place over a low heat. Whisk until the mixture just begins to boil and thicken. Transfer to a bowl, fold in the lemon curd, then cover with cling film. ● Roll out the pastry to 7mm thick and cut it into 18 squares of 8cm. Make diagonal cuts 2.5cm from the corners of each square. Place the squares onto the baking sheets. Gather every second point of dough to the centre of each square, and press down to make a hollow. Cover the sheets loosely with cling film and leave to prove for 2 hours, or until doubled in size. ● Heat the oven to 200°C. Put 1 teaspoon of lemon crème pât into the hollow of each pastry. Brush the dough with beaten egg, then bake for 15–20 minutes, until golden. ● While still warm, brush the pastries with the warmed apricot jam. Transfer to a wire rack to cool. Drizzle the cooled pastries with lemony icing sugar to finish. ●

The Great British Bake Off: Get Baking for Friends and Family is out now, published by Sphere, £20.00. Photo © Susanna Blåvarg

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Use any young vegetables you have available

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The U N I Q U E LY PERSONAL GIFT Exclusive Single Cask Scotch Whiskies ...bottled straight from the cask, sealed in wax and personalised with your handwritten message.



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Hot chocolate birthday cake This warmly spiced cake is reminiscent of a cup of Mexican hot chocolate. Serves 12 75g cocoa powder 375g caster sugar 375ml boiling water 200g unsalted butter 3 large eggs 335g plain flour 1 1/2 tsp baking powder 1 1/2 tsp bicarbonate of soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cayenne

For the filling 225g unsalted butter 450g icing sugar, sifted 75g cocoa powder 1/2 tsp ground cinnamon 4-5 tbsp whole milk

● Heat the oven to 180°C. Grease 3x20cm round cake tins and line with baking paper. Put the cocoa powder, 150g of the caster sugar and the boiling water in a jug and whisk together until the sugar has dissolved. Set aside to cool slightly. ● Cream the butter and remaining caster sugar together until pale and fluffy, then add the eggs, one at a time, beating well between each. ● Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and cayenne together in another bowl. Add ¹⁄³ of the flour mixture to the creamed butter and sugar, and beat well to combine. Repeat twice more, using ¹⁄³ of the flour mixture each time and beating well between each addition. ● Fold in the cocoa and sugar mixture until fully combined. Divide the cake

batter equally between the 3 lined tins and bake for 25–30 min, until risen and a skewer inserted into the centre comes out clean. ● Remove the cakes from the oven, leave to cool in the tins for 5 min, then turn out onto wire racks. Peel off the paper and leave to cool. ● Whisk all the filling ingredients together, until light and aerated. Divide the mixture into 3 equal portions, using 2 portions to sandwich the cakes together and the third to cover the top and sides. ● To decorate, whip the cream to firm peaks, then spoon it into a large piping bag fitted with a large star nozzle. Pipe swirls of cream over the top of the cake, then sprinkle with mini marshmallows and the grated chocolate, and dust with cinnamon.

For the decoration 300ml double cream Mini marshmallows 10g 70% dark chocolate, grated Ground cinnamon

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gourmet getaway Enjoy the best local produce the UK has to offer with a Macdonald Hotels Gourmet Getaway.

You’ll enjoy a five-course tasking menu with an option to add accompanying wine, overnight accommodation for two in a double or twin room and a full Scottish breakfast. Expect imaginative food, outstanding service and relaxed surroundings in great locations.

Treat your taste buds and book your overnight Gourmet break. Prices start from £199 for one night based on two gastronomes sharing.


T: 0344 879 9210

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BRING IN THE BELLS Say cheers to the New Year with a fabulous Hogmanay evening out BLACK IVY 4 Alvanley Terrace, Edinburgh A night abuzz with glamour awaits you at Black Ivy, where they’ve designed a five-course menu to take your breath away. Starters include lobster cocktails and duck rillettes, then you’ll be invited to enjoy a Champagne sorbet before your main of beef Rossini, guinea fowl, halibut fillet or grilled butternut squash. Finish off with a selection of desserts, coffee and petit fours, all set to the tune of a live band until pipers bring in the bells at midnight.

CHOP HOUSE E Market Street Edinburgh Celebrate the New Year with your nearest and dearest at Chop House, but make sure you trust them when it comes to sharing, because their NYE offerings are centred around top quality dry-aged steaks meant for two or more. Choose from porterhouse, bone in-rib or chateaubriand and pair your meat with the likes of kimchi ‘slaw and their famous dripping chips.

incredible views of the fireworks over Edinburgh Castle but the Hogmanay menu they have lined up this year might rival might be even more appealing. Their fillets of Scottish beef are already being dry aged after we’ve gone to print. Diners will enjoy them with smoked Désirée potato, thyme and white onion tart, wild mushroom, bone marrow and Rioja red wine jus, followed by a delicious selection of desserts including traditional Scottish Cranachan.

UBIQUITOUS CHIP 12 Ashton Lane, Glasgow Party in the traditional Glaswegian fashion at Ubiquitous Chip. Their luxurious seven course menu features the likes of smoked Gigha halibut and black forest opera cake, and a live jazz band will play you through the tantalising menu until the pipers herald a balloon drop at midnight. For true Weegies, the midnight dram is just the beginning: your booking includes tickets to the Ashton Lane Street Party so you can start 2019 off dancing.



1 Festival Square, Edinburgh Everyone knows One Square has

28 Gibson Street, Glasgow Stravaigin is throwing its first ever

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Above: Black Ivy Below: Stravaigin

Below: One Devonshire Gardens

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TREAT YOURSELF TO EXTRA ORDINARY WELLNESS High quality extra virgin olive oil and olives from Europe, rich in vitamin E and antioxidant properties. •

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Hogmanay Hoolie this year and from the five courses they’ve got planned, expectations are high. Look forward to a real party vibe, with entertainment from the Kinaris 3 and a whirlwind international menu. They’ll be serving up scran like smoked sea trout with scorched grapefruit and fennel salad and glazed ox cheek with whipped bone marrow potato.


Above: Chop House Below: Fairmont St Andrews

ONE DEVONSHIRE GARDENS 1 Devonshire Gardens, Glasgow Fine dining at its best, whether it’s lobster and crab chowder, garlic roasted scallops and tiger prawns or leeks vinaigrette with fourme d’ambert cheese, One Devonshire Garden’s menu is packed full of dishes made of dreams. Start 2019 with the taste of their stunning Varlhona chocolate and honeycomb tart on your tongue and a huge smile on your face.

BLYTHSWOOD SQUARE 11 Blythswood Square, Glasgow On the 31st, Blythswood Square will be transformed into a menagerie of festive surprises, each of their gorgeous venues dressed up and ready to bring in

St Andrews Pack in a full winter wonderland experience in one day at Fairmont St Andrews. Make a trip of it and wake up to a full Scottish breakfast before twirling on their new ice rink or enjoying a day of indulgence in their state of the art spa. For dinner, enjoy a delicious buffet featuring a full range of delights from fresh seafood to whisky and haggis stuffed chicken and roast rib of beef. Finish off the night with a live band ceilidh until Scottish pipers bring in the bells at midnight for a Champagne toast.


One Square the New Year in their own way. You’ll find their resident vocalist and four courses of delicious Scottish fare in the restaurant, DJ Pretty Ugly starting the party in a separate venue, and Chasing Lights playing live in another, meaning there’s a celebration to suit everyone.

Old Station Road, St Andrews Set the right tone for 2019 with a luxurious Black Tie Gala in the Old Course Hotel’s Hall of Champions. Welcome drinks will be followed by a lavish six course dinner set to a stunning live performance by KT Star. Dance off your meal with a live band until Scottish pipers lead you outside for a dazzling array of fireworks to bring in the New Year.

Ubiquitous Chip

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SCANDI Celebrate Christmas with a touch of Scandi-style with a little help from ScandiKitchen’s Bronte Aurell


HE first Christmas at ScandiKitchen, over a decade ago, was a revelation to my husband Jonas and I. We didn’t quite appreciate what it meant to run a cafe and shop that could provide all the foods that our fellow Scandinavians in London were missing. The emotional impact it had on our customers was overwhelming. No matter where you’re from, when the call of home pulls at your heartstrings, only something genuine can relieve the ache. Food reconnects us in the form of scents, tastes and deep memories of years gone by. In one bite, you’re back home - if only for a moment. By the First Sunday of Advent, we’re ready not only to provide relief from homesickness, but also to teach anyone who will listen about the joy

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we Scandinavians find in Christmas. It may be dark and bitterly cold outside, but our hearts are some of the warmest you’ll ever find. Our homes are lit by candles, we offer home-baked goods and spiced wines to everyone, and we let people into our usually reserved personal worlds. Everything in Scandinavia starts to smell of cinnaon and ginger, and we long for any sign of snowflakes to make us huddle up even more in our cocoons of Christmas hygge. Scandinavians embrace this season with such authenticity that I think people from elsewhere find it hard not to be swept along. Scandinavia is so very big, and our food culture varied, but I have tried to balance tradition with a few new things, and hope you find inspiration to create a taste of Scandinavian Christmas. l

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Scandinavians find joy

in Christmas’

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SAFFRANSTÅRTA Saffron layer cake Saffron is one of the most festive spices in Scandinavia, especially in Sweden, so I sometimes use it in a cake. It has the flavours of our Christmas, but is a bit fancier than serving a saffron bun. If you are not a fan of marzipan, you can omit it from the buttercream filling and simply add some apple or pear compote between the layers for extra flavour. Serves 6-8 50g butter 100ml milk A small pinch of ground saffron 4 eggs 325g caster sugar 300g plain flour 2 tsp baking powder 1 tsp vanilla extract 1/2 tsp salt 50g Greek yoghurt Frosted redcurrants, to decorate

For the marzipan buttercream 75g marzipan, grated 300g icing sugar 150g butter, softened A few tbsp milk Freshly squeezed lemon juice

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Preheat the oven to 180°C. Grease and line three 18cm diameter round cake tins. l Melt the butter in a saucepan, then add the milk and saffron and set aside to infuse. l Whisk the eggs and sugar together until thick and fluffy. Mix the dry ingredients together, then sift into the sugar mixture and fold. l Add the yogurt and the saffron milk to the mixture and fold again until incorporated. l Pour the batter into the prepared pans, dividing it evenly, and bake in the preheated oven for around 12– 14 min or until a skewer inserted into the centre comes out clean. Saffron is quite drying, so take care not to over-bake. Every oven varies, so keep an eye on the cakes. Leave the layers to cool in the pans while you make the buttercream. l Add a few tablespoons of boiling water to the marzipan and mix it with a fork to melt it slightly (this l

avoids lumps of marzipan in the buttercream). Using an electric beater, in a bowl mix the sugar and butter on high speed and add the marzipan. You may need to add a bit of milk, too. Beat and allow to fluff up for several minutes on high speed. If you feel it is too sweet, you can add a few drops of lemon juice or similar. l Remove the cakes from the pans and peel off the paper. Place the first layer of cake on the serving plate, then add a layer of the buttercream. l Repeat until you have used all three layers. You can leave the cake naked and just decorate the top with the remaining buttercream or you can use the buttercream to give a light coating all around the sides, as shown here, for a very frosty-looking cake. I like to decorate it with frosted redcurrants for that festive snowy look.

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‘Saffron is one of the most festive spices in

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ÆBLETRIFLI Apple trifle This is a pimped-up version of a very traditional Norwegian and Danish dessert known as either tilslørte bondepiker or æblekage – layers of crispy breadcrumbs, apple compote and thick cream – utterly delicious, but more of an everyday dessert. Here, I’ve added a cake layer to make it more like a trifle, but have kept the crunch by adding some hazelnuts and oats. Serves 6-8

For the apple compote 1kg tart apples (Bramleys or Granny Smiths) 1 vanilla pod, seeds scraped out 3 tbsp sugar For the cake layer 125g plain flour 1/2 tsp bicarbonate of soda A pinch of salt 1 tsp ground cinnamon 1 tsp mixed spice 75g softened butter 100g caster sugar 1 egg For the hazelnut-oat crunch 50g butter 40g golden caster sugar 25g rolled oats 50g panko breadcrumbs 50g chopped hazelnuts To assemble 150ml good-quality cold custard 200ml whipped cream

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l To

make the compote, peel, core and chop the apples. Place in a pan with the vanilla, sugar and 100ml water and bring to the boil. Simmer for about 20 minutes until the apples are mushy, then leave to cool. Remove the vanilla pod. The compote needs to be quite tart to balance the cake and cream. This makes enough for the cake base and trifle. l To make the cake layer, you will need a 20 x 20cm cake tin. Preheat the oven to 170°C . l Combine the flour, bicarbonate of soda, salt, cinnamon and mixed spice in a bowl, and set aside. Beat the butter and sugar until fluffy, then add the egg and keep beating until incorporated. Fold in the dry ingredients, followed by 150g of the apple compote. Once combined, pour the mixture into the cake tin and bake in the preheated oven for around 10 min, until just baked through. Insert a skewer into the centre – if it comes out clean, it’s done. Leave to cool.

l To

make the hazelnut-oat crunch, melt the butter in a frying pan, then add the sugar and stir until melted. Add the oats and breadcrumbs and fry for several minutes, allowing them to crisp up. l Add the nuts and fry for a few more mins – be careful not to over-toast the nuts, as they can go bitter. Once everything is crispy, turn out into a bowl and leave to cool, stirring once in a while to break up any lumps. l To assemble the trifle, put a layer of the remaining apple compote in a glass trifle bowl as the base, then add a layer of the cake. Add more compote, followed by a good layer of the crunch, then apple again. l Add a layer of custard, followed by crunch, then apple, then cake. Repeat again, reserving a bit of the crunch to decorate. Finally, spread the whipped cream on top. Leave to set in the fridge for at least an hour. Just before serving, add the rest of the crunch on the top to decorate.

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‘I’ve added a cake layer here but have kept the crunch by adding hazelnuts and oats’

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CHOKLADBOLLAR Chocolate & oat balls All Scandinavian kids know this basic chocolate treat recipe. It requires no baking and is super-quick to make, as it’s essentially butter, cocoa and sugar! In Sweden and Norway, these are made all year round, but they’re usually kept for the festive season in Denmark. Make these ahead and keep them in the fridge, as they last for a week or so.

Makes around 30-40 250g butter, softened 400g rolled oats 150g icing sugar 3–4 heaped tbsp cocoa powder 4 tbsp brewed strong coffee, cooled 1 tsp vanilla sugar

Place all the ingredients in a mixing bowl and mix until you have a good, uniform mixture. I usually do it in a stand mixer with a paddle attachment, but this isn’t difficult to do by hand. l Make equal-sized balls (usually the size of a whole walnut), then roll in your chosen covering (see the guide on the right), before chilling in the fridge. The traditional treat is simply rolled in pearl/ nibbed sugar, desiccated/dried shredded coconut or hundreds and thousands/sprinkles. l

FLAVOURS AND COVERINGS ORANGE: This one is for the grown-ups only. Add 2 tbsp Cointreau and 1/4 tsp finely grated orange zest to 200g of your mixture. Roll in chocolate sprinkles. ALMOND: Another adults-only one. Add 2 tbsp Amaretto to 200g of your mixture, then roll in toasted, chopped almonds. RASPBERRY: Children can enjoy this one. Add 1 tbsp raspberry jam to 200g of your mixture. Roll in freeze-dried raspberry pieces or chocolate sprinkles.

ScandiKitchen Christmas by Brontë Aurell, Ryland Peters & Small, £16.99. Photo © Peter Cassidy. 46 foodies

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Use any young vegetables you have available

‘Make these ahead and keep them in the fridge for up to a week’

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Miss D’s Cakes

CHRISTMAS AT WAHACA Drop in or book now and take a bite of our new turkey tacos, slow-cooked beef shin & the unmissable mince pie empanada

Quality freshly made to order celebration cakes and bakery products. Locally sourced, organic ingredients Gluten-free & dairyfree options

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w O a K /c hac N hr a . O is t c o W m .u as k

Bespoke cake creations for every occasion

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FESTIVE FEASTS Our top Christmas dining destinations in St Andrew Square

DISHOOM Bombay Christmas Feast, £40 3a St Andrew Square, Dishoom may not seem an obvious choice for Christmas, but India has a rich tradition of celebrating with family over food. Nothing will bond your family faster than an extravagant Bombay Christmas Feast of raan style turkey with spicy cranberry chutney, small plates to share and eggnog chai all around. THE VOODOO ROOMS 3 course festive menu, £29.95 19a W Register Street For a glamorous Christmas dinner, head to the Voodoo Rooms where you’ll be greeted with a glass of bubbly upon arrival before being whisked into a delicious three course menu. Highlights include roast turkey paupiette with cranberry stuffing and roast sirloin of beef with Yorkshire pudding.


Mince pie empanadas at Wahaca

Amarone Maialino



menu. Three courses follow, mixing the best of Argentinian beef with seasonal flourishes such as maple and chestnut stuffing and pork crackling.

AMARONE GAUCHO 3 course festive menu, £34.95 Seasonal festive menu, £48 12-13 St Andrew Square 4a St Andrew Square Named for one of the finest Start with your choice of a red wines, Amarone is a merry pomegranate fizz, a gingerbread Foodies advert 141x25.5.pdf 2 26/04/2018 12:28 destination to indulge this sour or a mince pie Manhattan to Christmas. Lavish mains include kick off Gaucho’s seasonal festive

turkey with a pork, pear and sage stuffing wrapped in prosciutto ham for an Italian twist on the classic. WAHACA The Feast, £20 16 South St Andrew Street Mix things up with Wahaca’s festive-inspired Mexican street food sharing feast. Dig into the likes of turkey tacos, goat’s cheese and toasted hazelnuts tostadas, and mince pie empanadas served with brandy butter ice cream.






If you are only going to your destination and back by tram buy a £3.20 day return ticket! £8.50 return ticket in the airport zone


r ticket is you Remtu The fro 3.20 solution! £rn


quick and ea

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BEST IN THE BOROUGH Darren Murray, head chef of Borough, one of Edinburgh’s hottest new restaurants of 2018, shares his kitchen inspirations to what our diners tell me once they have tried the food. The best way for me to learn is to interact with them and having a changing menu allows me to take their feedback on board.

Can you tell us a bit about your ethos at Borough? Our ethos is that dining should be fun. We want our guests to have a good time and our restaurant manager Richard is fantastic at keeping the atmosphere fun, rather than formal, while I keep the food exciting, not fussy. How do you create your changing menus? My inspiration for the 50 foodies

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dishes comes from whatever ingredients are best during the season. Personally, I like putting a lot of savoury elements into my desserts, but during the winter, I know that people crave something comforting and sweet. I also really make sure that I listen

What is your favourite Scottish ingredient? My favourite ingredient changes with the seasons, but just now it’s pheasant. It’s incredibly healthy and delicious but good value, so it’s accessible for everyone. What has been your proudest moment? I am most proud of my sous chef, Jack. He has been with me for 5 years

‘Dining should be fun. We want our guests to have a good time’

and I’m really proud that I have been able to mentor him. He is a rising star in the Scottish restaurant scene. What dish symbolises Christmas to you? It would have to be roasted gammon with orange and cloves. My mum has had that one nailed down for a long time and I always look forward to going home at Christmas to share it with the family. Who has been your biggest inspirations? I’m inspired by my friends, family, and, most of all my wife, Aleksandra. The humbling support they all give me reminds me of how important life outside a kitchen is, helping me stay passionate.

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Smoked mackerel, apple jelly, soda bread, crowdie Serves 4 2 smoked mackerel fillets Sorrel leaves, or lemon zest if hard to find 1 radish, thinly sliced 150g crowdie Salt and black pepper For the soda bread 200g wholemeal flour 100g self-raising flour 110g oatmeal 45g bran 35g wheatgerm 10g salt 7g bicarbonate of soda 4 tbsp black treacle 2 tbsp natural yogurt 265g milk

l For the apple jelly, start by placing the gelatine leaves in cold water to bloom. Meanwhile, heat 50ml of the apple juice gently in a saucepan, stir in the bloomed gelatine until melted, then pour this mixture over the rest of the apple juice. Place in a container with a lid and refrigerate until set.

l To make the soda bread, mix the dry ingredients together then incorporate the wet, mixing gently until a wet dough has formed. Tip onto a floured baking tray and shape into a loaf. Bake in the oven at 175°C for 30 minutes. Leave to cool completely before tearing into pieces.

l To assemble, place 5 pieces of the soda bread on the plates, then 5 half teaspoons of the jelly in and around the bread. Add 3 teaspoons of crowdie, then flake the mackerel, taking care to remove any small bones, and place around the rest of the ingredients. Finish by neatly arranging the radish slices and sorrel on top and finish with salt and pepper.

For the apple jelly 250ml good quality apple juice 5g gelatine leaves

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Time to taste Our top restaurant picks to try this month

SOUTHSIDE SCRAN Bruntsfield has become something of a gourmet hotspot recently, highlighted by the launch of Southside Scran, Michelinstarred chef Tom Kitchin’s fourth restaurant in Edinburgh. Billed as an ‘exclusive neighbourhood bistro’, the restaurant is cosy and very smart, and in common with the chef’s background, it demonstrates both the nature to plate ethos of his cooking and his commitment to locally sourced ingredients. I started with thinly sliced West Coast octopus carpaccio, a dish that was full of flavour, made all

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the better by the addition of salty capers and croutons, for added crunch and texture. The pastry on my partner’s Borders game pithivier was wonderfully light yet hearty enough to fulfil any winter comfort food cravings, and the rich game jus was complimented perfectly by a seasonal quince puree. My main course - Cajun-spiced North Sea monkfish tail - was as good as it sounded. The fish was cooked to perfection, meaty yet succulent, and the kick of chilli in the spices added interest. On the meat side of the

menu, the Clash Farm pork belly beautifully tender, melting at the touch of a fork, while the richness was offset by the classic pairing of a tangy apple sauce. On the side, a French bean salad was served warm and given extra flavour by way of crunchy toasted hazelnuts. The restaurant is very proud of its rotisserie, which is on full view to diners, but chicken isn’t the only thing given the roasting treatment. Our pudding, rotisserie pineapple with sweet and spiced rum caramel sauce, was fabulous. A perfect ending to a wonderful meal, made even better by truly excellent service throughout. 14- 17 Bruntsfield Place, Edinburgh Sue Hitchen foodies 53

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The latest concept at Nico Simeone’s 111 by Nico promises a unique culinary experience for every diner. At ‘Trust’, you choose the main ingredient for each of the 5 courses in the tasting menu, but how it’s cooked will remain a mystery until it arrives. If you wish to hand over all control to the chef, the ‘Total Trust’ menu rewards your adventurousness with an extra course. We start with an amuse bouche of ‘mushroom’ and ‘gazpacho’ - which arrive as a hearty mushroom and parmesan veloute, and a

rich and soothing chilled ajo blanco. Each dish that follows showcases the very best of the main ingredient. ‘Aged beef’ is served raw, with fermented peppers to cut across the rich complexity of the meltingly tender beef; ‘smoked salmon’ comes lightly poached and perfectly pink; ‘ox cheek’ has been braised slowly and lovingly to tender perfection and topped with crispy onions; and ‘cod’ arrives as a plump and juicy seared fillet atop a bed of risotto. Every course displays a true understanding of the strengths of each ingredient, while incorporating the innovate flair that the Nico brand has become known for. The 5 course tasting menu is outstanding value at £25 per head, and the matching wine pairing (£22) has been expertly curated to complement the flavours of each dish. With a new set of ingredients to choose from every month, Trust guarantees that your dinner will never be the same twice. 111 Cleveden Road, Glasgow Gary McIntyre

Everyone loves brunch, and with their new weekend breakfast menu, Galvin Brasserie are getting in on the trend. As with any good breakfast, eggs are the star of the show here. The Scottish Eggs Benedict were perfectly poached, served with a generous portion of flavoursome smoked salmon, and topped with a masterful hollandaise that managed to be light without losing any of its trademark richness. For something a little more unusual, opt for the delicious baked duck egg with truffle and potato, complimented by sticky sweet caramelised onions and a moreish dusting of Parmesan. Kids are made more than welcome too, with activity packs handed out upon arrival and a well stocked menu ranging from homemade burgers to mini Scottish breakfasts. At the weekend, kids under 10 eat free, too. To end on a decidedly adult note, we loved the Champagne breakfast cocktail, given depth by a dash of brandy, and their signature Bloody Mary is a great way to start the day. Waldorf Astoria - The Caledonian Rutland Street, Edinburgh Sue Hitchen

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DECADENT FESTIVE CELEBRATIONS ON EDINBURGH’S ROYAL MILE. WELCOME TO THE EXCEPTIONAL. Atmospheric, sophisticated and unashamedly stylish, give your Christmas party celebrations the five star treatment.

Choose from indulgent party nights at £49 pp including dinner, drinks & DJ. Or private festive gourmet lunches at £30pp. Christmas Day and Hogmanay experiences also available.

0131 220 6666

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‘Tis the season

th Get Christmas party ready wi a little help from the glam experts



When it com es to party make up, a look is your fierce eye most impo rtant access that film st ory. Get ar flutter w ith a visit to fir lash studio st class Lash Art by Sarah then bold with a go for shaping an d tin treatment at ting HD Bro ws Zen Lifestyl e.

RAISE YOUR CLAWS There’s nothing like a fresh set of nails to make you feel like a party animal, but you don’t have to give up your nail health for the sake of long claws. The Nail Yard are experts in nail care, using natural and organic products to give you style without damage.

MAKE ME UP Sometimes, an extra special event calls for an extra special look. That’s where Glasgow’s Onyx steps in. Specialists in glamour, they offer a huge range of make up services, from a soft glow to full smoky eyes, so you can walk out the door and straight into the party.

RARE HAIR CARE Whether you’re after full blown height and drama, old Hollywood glamour, or just a casual wave, Glasgow’s favourite blow-dry bar #BLOW has you covered. Offering everything from their signature bouncy blow to braids and glitter roots and hair jewellery, there’s nothing these award-winning stylists can’t handle.

Clockwise from top: Lash Art by Sarah, Edinburgh,; Zen Lifestyle, Edinburgh,; #BLOW, Glasgow,; Onyx, Glasgow,; The Nail Yard, Edinburgh,

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0 O R E M A I L I N F O @ K I N G S B A R N S D I S T I L L E R Y. C O M




Visit our web shop to order your gift card today. 01333 45100 to book

Defined by Defined by Taste Taste

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Season’s sippings

THE LATE NIGHT DRAM The clue is in the name with this one: warming, spicy, and cosy, Dalwhinnie’s rich honeyed Winter’s Gold is simply made for cool weather indulgence.

Raise a glass with our favourite Scottish festive tipples THE AFTER DINNER DRINK

THE SPICED ONE A smooth companion that packs a punch, Arran Gold is a cream liqueur like no other. Infused with Isle of Arran Distiller’s signature malt whisky, it combines creamy toffee sweetness with rich, honey-scented whisky. The perfect after dinner sip. G&Ts aren’t just for summer. Darnely’s Spiced Gin is packed full of flavours of winter, infused with orange, rosemary, cinnamon, and clove for a glassful of warmth. To really amp things up a notch, try pairing it with a spicy ginger beer.


THE MULLED ONE Offering up something a little bit different, Gin Bothy’s chilli infused gin liqueur has a kick you won’t forget in a hurry. Delicious on its own, even better with a squeeze of lime. Distilled with Orkney’s traditional Mikkelmas festival in mind, this seasonal gin from the Orkney Gin Company is packed with Christmas flavours like cinnamon and vanilla. At its best when enjoyed with ginger ale and a wedge of orange.

FOR THE ALTERNATIVE CROWD If spirits aren’t for you, don’t miss out on a bit of Christmas cheer. Try toasting with Black Isle’s caramel scented Colonel Custard’s Christmas Ale or the cosy ginger infused Thistly Cross cider instead.

THE OLD CLASSIC Sometimes all you really want is the classics, and Whitetail Gin is the London Dry of your dreams. Distilled with botanicals native to the Isle of Mull, it’s perfectly balanced and oh-so-drinkable.

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❅A Christmas toast COCKTAILS FOODIES

Raise a glass to your nearest and dearest with these festive cocktails by Dine

Claus Martini

50ml Vanilla & Pomegranate Stoli 12.5ml Campari Reduction 10ml Malic & Tartaric Acid ● Shake all the ingredients in a

cocktail shaker with ice. ● Double strain into a coupe glass. ● Garnish with a chocolate and

peppermint pretzel.

TASTING Fresh, acidic, NOTES slightly fruity

Recipes by Dine, Edinburgh’s award-winning brasserie & cocktail lounge.

White Mulled Wine 15ml sloe gin 25ml Brugal Blanco rum 37.5ml Ugni Blanc wine 12.5ml Bay leaf syrup 15ml cranberry juice


Warm, winey, sweet, spiced

● Add all ingredients to a saucepan and warm. ● Double strain and pour into a Christmas paper cup to serve. ● Garnish with star anise.

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Stew with a View at... The Arches, 3 East Market Street, Edinburgh

Glasgow’s oldest & best Italian restaurant with traditional wood-burning brick oven


Christmas Lunch Menu

1 course £9.95/ 2 course £14.90/ 3 course £19.85

Christmas Dinner Menu

2 course £19.95 / 3 courses £24.90

32-34 Bath Street, Glasgow, G2 1HE T: 0141 331 1397

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❅ ❄


The Snowf lake 50ml Darnley’s Gin 25ml maple & berry water 15ml lemon juice 15ml ginger liquor   ● Make the maple & berry water by

infusing equal volumes of berry tea and maple syrup overnight. ● Add all the ingredients to a shaker with ice, shake, and double strain into a coupe glass. ● Garnish with Douglas Fir and strawberries.

TASTING Fruity, spicy, NOTES slightly smoky

Feliz Navidad 37.5ml El Jimador Blanco Tequila 50ml orange juice 15ml citric acid 15ml jasmin syrup ● Add all ingredients to a shaker with ice and shake. ●  Double strain into a martini glass and garnish with a cinnamon dusted marshmallow.

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TASTING NOTES Fruty, vegetal, sweet, floral, aromatic foodies 63

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Make a night off it and enjoy dinner at The Finnieston before seeing Paul McCartney at the SEC, 14th Dec.


Oro Negroni

Raise a glass with these party-perfect festive wines

Recipe by Oro Gin

50ml Oro 50ml Martini Rosso 40ml Campari Bitters Add ice to a chilled tumbler. Add the gin then pour over the Campari and Martini. Add a few dashes of bitters to taste. Garnish with orange peel and rosemary sprigs.

LAUNCHING THIS MONTH THE LOOKOUT BY GARDENER’S COTTAGE EDINBURGH We don’t do hyperbole but confidently predict that The Lookout will be the talk of the town. Partially suspended over Calton Hill, the cantilevered restaurant has views across Edinburgh to Fife. The team behind the Gardener’s Cottage are in the kitchen. Expect dishes like Douglas Fir-cured sea trout with sauerkraut, seaweed and rye bread or Tweed Valley mallard roasted on the crown.

ROOSEVELTS BAR & KITCHEN EDINBURGH The name, management and menu may have changed but, like its predecessor, TriBeCa, 64 foodies

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Roosevelts still takes its culinary cue from the US of A. Along with bourbon, bagels and BBQ wings, the menu focuses on burgers and dogs. Many have names with a presidential connection. Think along the lines of the Onassis, the Watergate and the Lewinsky.

SO L.A. GLASGOW A little slice of California has opened in the form of So L.A. As well as a Californian wine cellar and a tequila map, visitors can enjoy a food menu which is as diverse as Los Angeles’ restaurant scene. From scallop bao buns and Korean fried cauliflower to a smashed lamb burger and short ribs flavoured with star anise and molasses, the kitchen’s influences are well travelled.

Westwell Pelegrim NV, England Westwell Wines, £26.95 Amber colour with fresh aromas of apples and raspberries with a lemon twist. Excellent to celebrate Christmas, as an aperitif or with food. Masi Campofiorin 2015, Italy Majestic, £14.99 Intense and elegant aromas of cherries, raspberries and sweet spices. Firm and wellbalanced with a long finish with flavours of berry fruit and spices. Maestria, Pacherenc du Vic Bilh 2015, France Tanners, £9.95 A lighter, fresher style of sweet wine with intense aromas of ripe pineapple and citrus. Perfect on its own or great with blue cheese or fresh fruit puddings.

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BOOK YOUR FESTIVE FEAST TODAY Celebrate Christmas at Chop House – our festive menu is now available to book. Available from Monday 3rd December in our Leith, Bruntsfield & Market St locations there’s no better way to toast the season.

0131 629 6565 88 Bruntsfield Place. EH10 4HG

0131 629 1919 102 Constitution St. EH6 6AW

0131 629 1551 Arch 15, East Market St. EH8 8FS


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Out & about

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FOODIES FESTIVAL CHRISTMAS Foodies get into the festive spirit

The Great British Bake Off’s showstopping display

COCKTAILS IN THE CITY The famed cocktail festival hits Edinburgh

BAFTA SCOTLAND Sponsored by Edinburgh Gin

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HOGMANAY GALA BALL The Balmoral plays host to the capital’s most glamorous Hogmanay celebration. Our grand gala ball commences with the sound of the pipes and drums as we welcome you to a Champagne and canapé reception. A grand four-course dinner, created by our Executive Chef, Jeff Bland, will then be served in the Sir Walter Scott Suite with the finest wines selected by our dedicated Sommelier. The Bells of 2019 will ring as our ceilidh musicians lead you in a traditional Auld Lang Syne. View the renowned fireworks display over Edinburgh Castle as you dance into the wee small hours with a live band providing entertainment after midnight. £355 per person £160 per child (aged 12 to 18) | | 0131 556 2414

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Foodies Magazine December 2018  

A celebration of fine food and drink.

Foodies Magazine December 2018  

A celebration of fine food and drink.