Foodies Magazine May 2014

ISSUE 53 MAY 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

INDULGE

NFOOEDW IES -

AWARDS NOMINATE INSIDE

Courgette cake you’ll love

40 recipes

and top chefs Mary Berry Three Sisters Marie-Pierre Moine

John Whaite Bake-Off winner shares his secrets

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The Fifty Best 2013 Double Gold Medal

Spirits of the Times 2013 Winner

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San Francisco World Beverage Testing Spirits Competition Institute 2012 Gold Medal 2012 Gold Medal

The diffordsguide Rating 5 stars

Ultimate Spirits Cool Brands Challenge 2013 Award 2013/14 93 Points/ Excellent, Highly Recommended

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WELCOME

Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk ISSUE 53 MAY 2014 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

INDULGE

W NE FOODIES-

AWARDS NOMINATE INSIDE

Courgette cake you’ll love

40 RECIPES

and top chefs Mary Berry Three Sisters Marie-Pierre Moine

JOHN WHAITE Bake-Off winner shares his secrets

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Front cover image John Whaite Bakes At Home is published

by Headline, £20

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Sarah Hitchen Publishing Assistant Alice Cruickshank Heather C. Thomson Eva Coutts Advertising Design Charis Stewart

On your marks...

G

ET SET... Bake! If Sue Perkins’ famous catchphrase sets your heart racing, you must be a Great British Bake-Off fan like us. In this issue we bring you recipes from two giants of the Bake-Off world, twinkle-eyed judge and national treasure Mary Berry, and winner of Series 3 John Whaite, who has fallen so much A RIGHT ROYAL in love with baking that he has given up his career as a ESCAPE IN lawyer and studied patisserie at Le Cordon Bleu School of DEESIDE Culinary Arts. You can’t get more dedicated than these two, so you know their recipes are to die for.

We also have delicious ideas from the talented Reith sisters.

These three sisters set up an eponymous café in Scotland’s Quarriers Village, and have worked to create a welcoming environment for everyone, of any age, to enjoy their amazing homemade food. They share some of their favourite treats on page 22.

If you’re planning your summer holidays, or even if you’re not going to be able to get away this year, you might fancy brightening up your cooking with some Mediterrenean flavours. We have mouthwatering paella, pasta and even a special Turkish lamb and lentil soup, certain to transport you straight to sunnier climes, even if only for a mouthful’s moment.

I am really excited to announce the brand new Foodies Food & Drink awards . We invite you, our readers, to nominate your favourite restaurants, chef, cocktail, and foodie delight. So dont hold back please email me with your nominations so that we can all start voting for your favourites. See page 36.

Sue Hitchen, Editor

WIN

CONTRIBUTORS

ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 226 7766 or email the editor: sue.hitchen@gmail.com

John Whaite won the Great British Bake-Off and has been thriving as a baker ever since

Three Sisters run a Scottish cafe with a difference in Quarrier’s Village.

They are obsessed with good food

Mary Berry is a national treasure, cook and TV personality, with a weath of food experience

Bill Granger is an Australian chef now based in the UK. His new TV show highlights his inspired cooking foodies 3

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A La Carte Menu Breaks 2014 This package includes our full a la carte dinner menu, bed and full Scottish breakfast for 2 persons. Prices also include VAT. No service charge at The Marcliffe.

See our full a la carte menu at www.marcliffe.com/cuisine Friday - Sunday Executive room £275* Deluxe room £295* Junior suite £375* Single room DBB rates please ask

Monday - Thursday Executive room £315* Deluxe room £345* Junior suite £375* *per room per night

The Marcliffe Hotel and Spa, North Deeside Road, Pitfodels, Aberdeen AB15 9YA T: 01224 861000 E: enquiries@marcliffe.com W. www.marcliffe.com

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CONTENTS

7

43

53

SHOPPING

7

FOOD NEWS

9

BOOKS, TV AND WHAT’S ON

10

COMPETITION Win a magical Perthshire break

13

JOHN WHAITE 14 Great British Bake-off winner going from strength to strength THREE SISTERS BAKE 22 Gillian, Nichola and Lindsey Reith, a Scottish cafe with a difference MEDITERRANEAN COOKBOOK 30 Follow the call of the Med FOODIES AWARDS 36 Nominate your favourites, a celebration of new food and drink

20

56

62

COOKING UP A FEAST Mary Berry and daughter Lucy share their top tips

38

COOK SCHOOLS What’s new for you to try

46

SCOTTISH RESTAURANTS Celebrate your homeland

49

SPAS Pamper yourself for summer

53

LEITH RESTAURANTS Foodies in the capital know to head for the Shore

55

COCKTAILS It’s always Gin O’Clock

61

WHAT’S NEW Restaurants and Bars

64

OUT AND ABOUT

66

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“With the right tools, anyone can achieve great results”

Mary Berry

The Mary Berry 12-hole PushPan® will open a whole world of baking possibilities… pop out perfect mini cheesecakes, dinky desserts and even fizzy jellies for grown-ups. Part of Mary’s exclusive range of bakeware with Lakeland, it’s almost as good as having her in your kitchen with you!

Find the full range and recipes at lakeland.co.uk/mary Visit one of your local Lakeland stores: Edinburgh 55 Hanover Street EH2 2PJ Now also open at Dobbies Garden World, Melville Nursery EH18 1AZ Glasgow 18a Buchanan Galleries, Buchanan Street G1 2FF

BAKEWARE | COOK WARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STOR AGE | AROUND THE HOME

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SHOPPING

Biobu bamboo kid’s dish set - Orange mix £20, www.thekidwho.eu Multi-colour utensils clock £26, www.redcandy.co.uk

All things bright Let the sunshine in with these zingy accessories to brighten up your home

Rainbow espresso cups tower set £19.50, www.redcandy.co.uk Technika DR 2121Q London retro digital radio £45, www.tesco.com

Vetyver green large oval wall mirror, £175, www.pierrotetcoco.com

Happiness Lies Within travel mug £5.95, www.hunky doryhome.co.uk

Pooley 2 – 8 tube ceramic vase for stems or buds – Red £24, www.whitemint.co.uk Magpie Birdy Blue Tit cushion £19.99, www.cotswold trading.com foodies 7

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FOODIES NEWS

FEEL GOOD TEA

Be your own tea mixologist with this new range of Anassa holistic teas. Unique blends are derived from organic herbs indigenous to Greece, supplied in tins with individual paper pouches and wooden support batons. The range includes Pure Symmetry, for those wanting to achieve weight loss, and Pure Happiness which detoxifies and stimulates the body to bring a feeling of euphoria. www.kloodos.com

NEW 25-YEAROLD MALT

Rock and roll Craft a show-stoppingly colourful cake with the launch of a brand new line of seasonal ready-to-roll icing shades from Renshaw. Five vivid new hues include Tropical Coral, Raspberry Pink and Emerald Green, along with pretty pastels Powder Blue and Dusky Lavender. www.renshawbaking.com

Glengoyne Highland Single Malt Scotch Whisky is expanding its whisky portfolio with the release of an outstanding 25-year-old bottling.

Matured exclusively in hand-selected sherry casks for a quarter of a century, this unique malt is perfect for an afterdinner dram. www.glengoyne.com

FOODIES AWARDS You are invited to nominate your favourite local food producer, restaurant, bar or chef for the chance to win a Foodies magazine award. Find out more on page 36.

Primal snacking Paleo dieters rejoice: snacking just got simple with Primal Kitchen’s new energy bars. This new offering to the snack food world contains no added sugar or preservatives.

The first batch of the Coconut & Macadamia flavour sold out in only three weeks, but the snack also comes in Almond and Cashew and Brazil Nut and Cherry varieties. www.theprimalkitchen.co.uk

THIRST QUENCHER

The Cracker Drinks Co. is launching a brand new No Added Sugar range of fruit juice drinks, to accompany its existing selection of unique blends and flavours.

The latest range has been developed with no artificial colours, preservatives or flavours, and of course no added sugar. Flavours include Mango & Passion Fruit and Still & Cloudy Lemonade. www.crackerdrinks.com

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BOOKS, TV AND WHAT’S ON

COOKING THE BOOKS Morito Sam & Sam Clark, Ebury Press, £26 The two Sams share recipes from their London tapas bar, Morito, for you to cook and eat at home.

Here’s your Bill

Grill Master Fred Thompson & Ray Kachatorian, Weldon Owen, £18 Make a crave-worthy burger, sear a juicy steak, grill BBQ chicken to perfection, or smoke a pork shoulder so succulent it makes people weak in the knees.

Laid back Australian chef and restaurateur Bill Granger has believed in fuss-free food from the start of his career.

His easy-going approach isn’t about sacrificing flavours to save time – it’s about wonderful ingredients, simply prepared. This new 10part series is a journey into making life easier and tastier. Bill’s Kitchen: Notting Hill, Good Food Channel Weeknights, 7pm (from Monday 12th)

Do Sourdough Andrew Whitley, The Do Book, £9.99 If you love sourdough and think you don’t have time to make your own, think again. Expert baker Andrew Whitley shares his time-saving tips.

WHAT’S ON WORLD WHISKY DAY FEAST FAIR

MORNINGSIDE FARMERS’ MARKET

THE GREAT GLASGOWSTYLE BAKE OFF

The Vaults, Leith and 28 Queen St Edinburgh EH2 1JX The Whisky Society are showcasing the very finest in Scottish food, beer, cocktails and whisky by some of the country’s best producers. Various stalls will boast pairings of rare Society whisky matched with Scottish produce. Tokens can be bought at the venue and exchanged at the festival stalls on the day.

The Merlin, Morningside Road, Edinburgh, EH10 4PU; Tel: 01506 834006 morningsidefarmersmarket. co.uk, 17 May Enjoy the best of Edinburgh and Scottish traders’ produce at this new monthly event in bustling Morningside. Regular stallholders include Burnside Farm Foods, MaRoberts Sauces and Alba Chocolates.

Saturday 17th May 2014 Kelvingrove Art Gallery & Museum Argyle Street, Glasgow G3 8AG Glasgow Museums want you to create your very own showstopper cake, themed around Charles Rennie Mackintosh, which will go on display in Kelvingrove’s stunning Centre Hall. Simply register your submission in advance and then get baking.

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french winner delight in a wonderful epicurean experience at turnberry resort on 6th june 2014 In partnership with Jean-Luc Colombo wines from the Rhone Valley, enjoy an evening of carefully selected wines paired beautifully with a delectable menu prepared by Turnberry’s executive chef. Accommodation rates available from £195 per room per night.

£99

per person

To reserve your place, please call 01655 334 175 or email rsvp.turnberry@luxurycollection.com

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29/04/2014 20:19

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IN W

Win a magical Perthshire break

Y

OU and a friend have the chance to win dinner, bed and breakfast at The Four Seasons Hotel in St Fillans in beautiful Perthshire. With its picturesque setting on the banks of Loch Earn, the Four Seasons, looking south-west down the loch, is in one of the most enviable locations in Scotland.

With two AA Rosettes, the Four Seasons’ fine dining restaurant, Meall Reamhar, serves contemporary Scottish cuisine with a twist, including a range of imaginative dishes as well as the more traditional. Head chef Didier Nemesien uses only the best ingredients from Scotland’s natural larder, which in many cases

are supplied locally, to produce a truly memorable meal. Meanwhile, the Tarken Room offers the same standard of cuisine in more informal surroundings.

The hotel provides easy access to countless scenic routes - whether you want to immerse yourself in a secluded glen or venture to the top of a nearby Munro, the possibilities are endless. With the Scottish Highlands on its doorstep, The Four Seasons Hotel is ideal for experiencing the very best that Scotland has to offer. ●

The Four Seasons Hotel, St. Fillans, Perthshire, PH6 2NF; thefourseasonshotel.co.uk

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

Who is the head chef at The Four Seasons Hotel in St Fillans?

To win you must like Foodies Magazine on Facebook and send us a message with your name and email address.

The prize is a night’s stay at The Four Seasons Hotel St Fillans, including dinner and breakfast for two. The winner will be the first correct entry drawn on 1st June 2014. Subject to availability; Not available main season Saturdays or Holiday Weekends. Offer ends Dec 7th 2014. The editor’s decision is final.

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e

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MEET the chefs john whaite

Great British Bake-Off winnerJohn Whaite is going from strength to strength

John Whaite Bakes At Home is published by Headline, £20

Photographer: Matt Russell

J

ohn Whaite, winner of the 2012 Great British Bake Off, bakes everywhere he goes –(including some of our very own Foodies Festivals!) - but his favourite place to bake remains at home, creating delicious treats for his family and friends. Here you’ll find recipes he saves for his nearest and dearest: indulgent sweet bakes and savoury pizzas he has waiting when his friends come to stay, and even a choco-berry fraisier cake that is sure to impress even the most discerning critic - John’s mum! l

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FOODIES JOHN WHAITE

CHOCO-BERRY FRAISIER CAKE This classic French cake, literally meaning ‘strawberry bush’, is a patisserie shop classic, but it is also easy to make.

I’ve adulterated the original, unashamedly adding blackberries and chocolate. Who could possibly resist such deliciousness?

Serves 8-10 For the genoise sponge 4 eggs 130g golden sugar 110g plain flour 20g cocoa powder 50g unsalted butter, melted and cooled

For the blackcurrant crème mousseline 1 quantity Creme Patissiere (see www. foodies-magazine.com for recipe), cooled and set 2 tbsp creme de cassis 175g unsalted butter, cubed and chilled slightly 75g white chocolate, melted and cooled For the soaking syrup 50g golden caster sugar 50g water 2 tbsp kirsch liqueur ½ tsp lemon juice For the berry filling 400g small strawberries 150g large blackberries For the topping 2 tbsp blackcurrant jam 50g natural marzipan For the mirror glaze 2 leaves gelatine 225g sugar 2 tbsp golden syrup 150g cocoa powder 120ml double cream To decorate Gold leaf

l

Preheat the oven to 200°C.

l Make the genoise sponge. Place the

eggs and sugar in the bowl and whisk until they triple in volume and reach the ribbon stage (when you lift the whisk and draw a figure 8, the ribbon should sit proud on the surface for a few seconds). Sift together the flour and cocoa powder into a bowl, then gently sprinkle over the surface of the egg mixture. With a flat spatula, gently fold the flour in, ensuring that you scrape right to the bottom of the bowl, but try not to deflate the mixture. When the flour is incorporated, pour the melted, cooled butter down the side of the bowl and fold in, too. Gently pour into an ungreased 20cm cake ring set on a baking sheet lined with baking paper, and bake for about 25 minutes, or until an inserted skewer comes out clean.

Remove from the oven, turn upside down on a rack, and allow to cool. l For the crème mousseline, put the crème pâtissière into a mixing bowl and beat it. Once loosened, beat in the creme de cassis liqueur, then slowly add the butter, then the white chocolate. Scrape into a bowl, cover and refrigerate. l Make a soaking syrup by bringing the sugar and water to the boil for a minute or two. Remove from the heat and stir in the kirsch and lemon juice. l Free the cake by scraping a knife around inside the cake ring and lifting it off. Slice the cake horizontally into two even slices and set aside. l Clean the cake ring and place it on top of a 20 cm round cake card. Take the slice of cake that was the top and place top-side-down into the ring. Soak well with about half of the syrup, using a pastry brush. Keep the most perfect strawberry back, then chop off the leafy ends of the rest, to create a flat bottom.

Slice each strawberry and blackberry in half lengthways. Take a strawberry half and place it flat-bottom on to the layer of cake, cut middle pressed against the side. Place a blackberry half next to it, then alternate all the way around, gently squeezing them together so they stay in place. Chop the remaining fruit roughly. l Put the crème mousseline into a piping bag and pipe a spiral from the centre outwards on to the cake, ensuring you pipe in amongst the berries at the edge.

Pile the remaining chopped fruits into the centre of the spiral, then pipe the remainder over the top. Smooth off with the back of a spoon. Take the second layer of cake, and place cut-side down on top. Press down gently, then soak with the remaining syrup. l Paint the blackcurrant jam on to the surface of the cake, then roll out the marzipan to a circle the size of the cake.

Place this gently on top of the jam, so that it sticks to the cake. Place into the fridge while you make the mirror glaze finish. l Soak the gelatine in cold water for 5 minutes until it softens. Heat the sugar and 120ml water in a pan until boiling.

Add the golden syrup, cocoa and cream.

Heat through, then strain through a sieve into a jug. Add the soaked gelatine to the strained glaze, stirring to make sure it’s evenly dissolved. l Allow the glaze to cool for just a minute. Pour enough glaze over the cake to cover the surface of the marzipan, but don’t let it drip down the sides. Return to the fridge and allow to cool for 2 hours. l When ready to serve, gently warm the cake ring by rubbing your hands around it, then delicately lift up off the cake. Press gold leaf on to the perfect strawberry you reserved earlier, place on top, and serve.

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FOODIES JOHN WHAITE

MINI UNBAKED ALASKA There is something so impressive about the composition of baked Alaska, what with the cake layer, still-frozen ice cream, and baked meringue. Even though I’m promised by baker friends that a genuinely baked Alaska is easy, I’d rather cheat with my unbaked versions, using Italian meringue instead of French. These must be served within ten minutes or so of making. I just use that as an excuse to devour them without holding back.

Makes 12 1 litre raspberry ice cream

For the chocolate layer 120g salted butter, softened 120g golden caster sugar 1 tsp chocolate extract (optional) 2 eggs 180g plain flour 40g cocoa powder For the plain layer 120g salted butter, softened 120g golden caster sugar 1 tsp vanilla bean paste or extract 2 eggs 220g plain flour For the Italian meringue 6 egg whites 340g white caster sugar 100ml water

l Scoop out 12 portions of the ice cream, trying to get them into domes with flat bases, and place on the lined baking tray. Put into the freezer to set. l Preheat the oven to 210°C. l To make the chocolate layer, beat the butter and sugar until pale and fluffy, then beat in the chocolate extract, if using, along with the eggs. Sift over the flour and cocoa powder, then stir in to make a stiff batter. Scoop this into the prepared Swiss roll tin, and smooth it out so it fills the tin evenly. l Repeat step 3 to make the plain layer, then smooth this out on top of the chocolate layer. Bake for 25 minutes.

Allow to cool for a minute or two, then unmould and cut out 12 discs using the cookie cutter, and set on a wire rack to cool completely. Crumble the offcuts to a rubble and put on to a large plate. Take the ice cream domes from the freezer, and roll them – just the dome; not the flat base – gently in the biscuit rubble to coat them, then place them flat side down on the cake discs, and return the whole ensemble to the freezer. l To make the Italian meringue, place

the egg whites in a mixing bowl but don’t whisk just yet. If you have a freestanding electric mixer with whisk attachment, do use that. Otherwise you’ll need some help here: someone to hold the electric whisk while you pour the sugar syrup, for example. l Mix the sugar and water together in a medium saucepan and set over a high heat. Allow to boil until the mixture reaches 110°C on the thermometer.

When it does, start whisking the eggs on medium until they are foamy, then, when the sugar syrup reaches 118°C, remove the pan from the heat and with the whisk on medium, slowly pour the syrup down the side of the bowl and into the egg whites. Turn up the speed to full and whisk until very stiff and the meringue is at room temperature – 5-7 minutes. Scoop this into the piping bag. l Take the ice cream from the freezer.

Pipe meringue spikes to cover the entire surface of the ice cream, leaving the biscuit edges bare – rather like an albino hedgehog. With the cook’s blowtorch, lightly char the spikes of meringue.

Serve immediately.

Essential equipment Shallow baking tray, lined with baking paper 20cm Swiss roll tin, greased and lined with baking paper 7.5cm cookie cutter Sugar thermometer Piping bag fitted with 8mm plain nozzle Cook’s blowtorch

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FOODIES JOHN WHAITE

LAMB LAHMA JUN These Turkish pizzas are unbelievably good, and so very moreish. This is the perfect bake for when you’re having a slow, relaxed evening with friends and you all club together in the kitchen. I devour these straight from the oven, but you could easily bake them all in advance, allow them to cool, then keep them in the fridge until needed. Reheat in a 220°C oven for 10 minutes. The list of ingredients looks long, but it’s really just a case of making a basic bread dough, then topping it with the spiced minced lamb.

Makes 6

For the bread 400g white bread flour 7g salt 7g fast-action yeast 10g sugar 280ml tepid water For the topping 250g minced lamb 2 cloves garlic, finely minced 1 tbsp pomegranate molasses 2 tsp sumac 2 tsp paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp sea salt flakes 1 tsp cracked black pepper Small handful each fresh coriander and mint, finely chopped 4 sprigs thyme, leaves of 1 tbsp sesame seeds 1 fat red chilli, deseeded, finely chopped

l Make a basic bread dough by mixing together the flour, salt, yeast and sugar.

Add the water and bring together into a scraggy ball of dough. Turn out on the counter and knead for about 10 minutes, or until smooth and elastic.

Place the dough in a well-oiled bowl, rolling it in the oil to coat it, then allow to rise until doubled in size – about 1-2 hours, depending on the heat of the kitchen. l Make the topping by mixing all the ingredients in a bowl – I just get my hands in there and squeeze everything together until well combined. l Place a pizza stone (or baking sheet) in the oven and heat to 250°C. l When the dough has risen, remove from the bowl and divide into 6 equal portions, weighing if necessary. Dust the worktop liberally with flour and polenta or semolina, and roll out a dough portion to about 18cm diameter. Dust a baking sheet very liberally with more flour and

polenta/semolina, then place the disc of dough on it – I make sure that the disc of dough moves freely and doesn’t stick to the sheet before continuing. l Spread 1 tbsp hummus over the dough disc, leaving 1cm free around the edge. Take one-sixth of the filling and spread on top of the hummus. Crumble over one-sixth of the feta cheese. l Repeat with the five remaining dough portions, the filling and the cheese, until all six are ready to go into the oven.

Slide the lahmajuns off the baking sheet and on to a hot pizza stone or baking sheet. Bake for 12–15 minutes, or until the edges have puffed up and the base is done. l When the lahmajuns are baked, scatter with pomegranate seeds. The simplest way to get the seeds out is to slice the fruit in half, then bash each half on the back with a wooden spoon, allowing the seeds to fall through your fingers into a bowl.

For rolling Flour Ground polenta or semolina To assemble 6 tbsp hummus 90g feta cheese Seeds of 1 small pomegranate

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MEET the chefs three sisters bake

Sister act Gillian, Nichola and Linsey Reith created Three Sisters Bake, a Scottish café with a difference

W

From Three Sisters Bake by Gillian, Nichola and Linsey Reith, Hardie Grant Books, £20

e are three sisters, obsessed with beautiful things, far flung places, cakes, colourful stationery and campervans. Most of all, though, we LOVE food! Whether it be talking about it, creating it, reading about it or tasting it, we never tire of the stuff.

Having started our careers in ‘grown up’ careers, we have gradually all escaped the shackles of our soulless desk jobs and found our way into the helter-skelter world of the hospitality industry. Nichola working as a pastry chef, Linsey cooking in chalets in the alps, and Gillian, front of house, waiting tables and assisting in the running one of Glasgow’s best brunch spots.

Along the way, we found time to pursue our passion for food all over the world, experiencing mouth-watering pastries in France, the velvetiest of lattes in Melbourne, unbeatable French toast in New York and intoxicating wines in New Zealand. And, of course,

the best, tastiest tablet in the world in our Granny’s sweet shop in Kirriemuir (obviously, we stole the recipe when she wasn’t looking).

When we decided to open our very own food business, we made it our mission to channel our favourite flavours, ideas and dishes from around the world into whatever we did. Our underlying philosophy was to ‘delight the senses’. From sourcing ingredients, designing our menu, or selecting gifts for our craft boutique, we decided that unless it passed our rigorous taste, touch, smell, sight and sound test, it wouldn’t be allowed on our menu or in our boutique..

After months and years in the making, we are confident that we have created a place that truly will delight the senses and which we hope will provide fun, frivolity and creative inspiration for all of our customers, new and old, local or alien, big or small. l www.threesistersbake.co.uk

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THREE SISTERS BAKE FOODIES

Salmon Sandwich with Beetroot and Walnut Paté This is a spin on a classic: a smoked salmon sandwich on brown bread. If you can get your hands on a brown Irish soda loaf, this recipe will work even better, but if not, then any quality brown bread will be fine. The beetroot and walnut pâté gives the sandwich a subtle and interesting depth of flavour Makes 3 open sandwiches

For the beetroot and walnut paté 6 raw beetroot, approx.

450g, cleaned, top and tail intact 200 g walnut halves 400 g reduced-fat cream cheese 25 g fresh dill 4 tbsp balsamic vinegar 50 g dried breadcrumbs

l Boil the whole beetroot for an hour, skin on. When cool enough to touch, use your fingertips to peel the skins off the beetroot. Wear rubber gloves if you like, to stop the beetroot staining your fingers pink. l Preheat the oven to 180°c. l Spread the walnuts on a baking tray and bake for 5–10 minutes in the preheated oven until golden and fragrant. Alternatively, you can toast them in a dry frying pan on a mediumhigh heat. l Roughly chop the cooked, cooled beetroot and place in the bowl of a food

processor with the toasted walnuts, cream cheese, most of the dill (set aside some for garnishing) and the balsamic vinegar. Pulse, slowly adding the breadcrumbs, until the pâté reaches the same consistency as hummus, holding its shape when scooped up with a spoon. l To assemble the sandwiches spread each slice of soda bread with 2 tablespoons of the beetroot pâté.

Arrange the smoked salmon on top of the pâté to create an open sandwich.

Squeeze lemon juice over the top and serve garnished with dill.

6 large slices of Irish soda bread 6 generous slices of good-quality smoked salmon Wedge of lemon, to serve Sprigs of dill, to garnish

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28/04/2014 19:20

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29/04/2014 21:01

THREE SISTERS BAKE FOODIES

Tattie Scone Stack This hangover-friendly dish involves a couple of our favourite Scottish breakfast staples: black pudding and potato scones. Everyone has their own knack for the perfect poached egg. Mine is a good glug of vinegar, a deep pot of water and a cooking time of three minutes Serves 4 4 large cooking apples, such as Bramley 1 tbsp olive oil 30g salted butter 30g caster sugar 400 g Stornoway black pudding, sliced into 1-cm-thick pieces 4 slices of sourdough bread 1 tbsp vegetable oil 4 tattie scones 2 tbsp clear malt vinegar 4 large eggs 70g rocket leaves

l Preheat the oven to 120°C. Quarter and core the cooking apples. Cut each quarter into 4 slices. l Heat the oil and butter in a non-stick frying pan. Add the apple slices and cook on a medium heat, stirring every minute or so. When the apples are softening a little but still firm, sprinkle over the sugar. Cook for another 2 minutes, until the sugar has dissolved and the apples are caramelizing.

Remove from heat. l Arrange the black pudding slices on a baking tray and bake for 15 minutes. l Bring a large pan of water to the boil. l At this point timing can get a little hectic – 5 minutes before the black pudding is due to come out of the oven, put the sourdough slices in the toaster.

Remove them before they are fully toasted and transfer to a baking tray

and heat in the oven. Place apples on a heatproof plate and pop in to the oven. l Heat the vegetable oil in a non-stick frying pan on a medium heat for one minute. Fry the tattie scones for 1–2 minutes on each side, until lightly golden. Transfer these to the oven. l Add the vinegar to the pan of boiling water and turn the heat down to a gentle simmer. Crack the eggs into the water.

Set your timer for 3 minutes. l You now have 3 minutes to remove everything from the oven and plate up stacks of rocket, sourdough toast, tattie scone, black pudding and caramelized apple on 4 plates. l When the timer goes, remove the poached eggs from the pan with a slotted spoon. Tip any excess water off the eggs, carefully balance one poached egg on each stack, and serve.

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28/04/2014 19:20

SUMMER HOLIDAYS ARE JUST AROUND THE CORNER...

Why not head on down to The Store and visit our ‘pick you own’ patch? The kids will love it!

At The Store, we have a kids corner inside and a play park outside - catering for all weathers!

If the sun is shining you can sit outdoors and enjoy fabulous hot food, coffee, tea and cakes from our cafe. If the sun has thrown his hat away that day, there are plenty of seats inside too!

Remember we stock a huge range of Remarkable Frozen Meals Car Park• Free Wifi • Larder Provisions and much more...

Find us at...

Belhaven Fruit Farm, Thistly Cross Roundabout on the A1 near Dunbar, EH42 1RG

01368 860573

www.thestoreatbelhaven.co.uk

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29/04/2014 20:25

THREE SISTERS BAKE FOODIES

Courgette and Lime Cake We each have a few favourite cakes and menu items in the café, and Courgette and Lime Cake is definitely one of Gillian’s. She campaigned to have this recipe added to our café repertoire in the face of protest from myself and Linsey, with the two of us saying that it sounded very strange and nobody would order it! It does indeed sound rather strange, but give it a try and you will learn why Gillian loves it so much Serves 8–10

For the cake 135 ml sunflower oil 200 g caster sugar 3 large eggs at room temperature 300 g self-raising flour ½ tsp bicarbonate of soda 1 tsp baking powder 335 g finely grated courgette Grated zest of 2 limes

l Preheat the oven to 160ºC. Line a 20cm round, loose-bottomed cake tin with greaseproof paper. l Beat the oil, sugar and eggs together in a large bowl until light and fluffy. Sift in the flour, bicarb of soda and baking powder and fold into the mixture. Fold in the grated courgette and lime zest. l Pour into the tin and bake for 40-50 minutes, until golden brown and a

skewer inserted into the middle comes out clean. Allow to cool a little in the tin, then turn out on to a wire rack. l To make the icing, beat the cream cheese and icing sugar together until smooth. Add lime zest and juice and stir. l Once cool, top the cake with the icing.

Run a palate knife back and forth to create a deep, grooved texture. Finish with a courgette ribbon or two.

For the icing 200 g full-fat cream cheese 100g icing sugar Grated zest and juice of 1 lime Courgette ribbons, to decorate

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28/04/2014 19:20

FOODIES FOCUS MEDITERRENEAN COOKING

Call of the Med Forget about Scottish summertime, these delicious recipes will instantly transport you to the heat of the Mediterranean

I

Mediterrenenan Cookbook, by Editorin-Chief Marie-Pierre Moine, published by DK, £20, dk.com

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FELL IN LOVE WITH the aromas, flavours, and sensuous frugality of Mediterranean food during holidays in the South of France when I was growing up in Paris. Faraway Provence became real the moment we’d reached Montélimar and stopped for essence for the Citroen DS, as well as eagerly awaited sticky nougat for us.

Our destination was a very small island. It had a lighthouse, a decrepit tower, no electricity or running water, hiding places, sandy and rocky pools, narrow paths winding through scented bush – Peter Pan would been happy there. I learnt to smash pine cones to extract creamy nuts. I helped make salty tapenade, mashed anchovies, and rubbed garlic on leftover toast (this was waste-not-want-not for practical, as well as financial, reasons, food shopping being a laborious expedition à terre by canoe and car).

I discovered the joys of winkles, the mixed blessings of sea urchins (sharp

spines and intense roe), and the magic of seeing pastis become opaque when my father added water to his glass. Milk and butter always tasted pleasantly, faintly sour.

From Morocco to Sardinia, from Meis, the most eastern of the Greek islands, off Kas in southern Turley, to Lebanon, on islands and along the coast on summer evenings, everywhere there are garlands of light, wafting aromas of grilling fish, aniseed and fresh herbs, laughter and urgent voices, and gently clinking glasses. There is a shared way of life, similar values – conviviality, an enjoyment of simple, good food with family and friends.

The ingredients used in dishes are similar; many recipes are related. In this region, with its long, complex history, the appreciation of a common food culture, the enthusiasm for cooking, the respect (sometimes grudging) for the recipes of others have always helped to foster good relations between different people. l

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paella This dish, from Valencia on Spain’s east coast, has become a global classic. Feel free to adjust the meat and seafood ingredients to suit your personal preferences Serves 4-6 3 tbsp olive oil 400g skinless, boneless chicken thighs, cut into bite-sized pieces Salt and freshly ground black pepper 150g chorizo, sliced 1 large onion, diced 1 large red pepper, deseeded and sliced 400g paella rice or other short-grain rice 3 garlic cloves, finely chopped 2 large pinches of saffron threads, soaked in 100ml hot water for 10 minutes

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400g tinned chopped tomatoes 125g French beans, cut into 2cm slices 300g small mussels, scrubbed and debearded (discard any that do not open) 300g raw, unpeeled king prawns, deveined and legs removed 1-2 tbsp chopped flatleaf parsley

l Heat the oil in a wide, heavy-based frying pan over a medium heat, add the chicken and seasoning, and cook for 10-12 minutes until browned all over. Remove and set aside on a large plate lined with kitchen paper. l Cook the chorizo for 1-2 minutes on each side until browned. Remove and set aside. Add the onion and red pepper to the pan and cook for 5-7 minutes until soft.

Add the rice, stir and cook for 2-3 minutes. l Stir in 900ml water, then the garlic saffron with its soaking liquid and plenty of seasoning. Push the chicken pieces down into the rice. l Place the chorizo slices in the pan, followed by the tomatoes and beans, and bring to the boil. Simmer on a low heat, uncovered, for about 30 minutes until all the liquid has evaporated and the rice is al dente. Do not stir or the rice will become sticky. l Add the seafood for the last 15 minutes, cover, and cook until the mussels open and the prawns turn pink.

Remove from the heat and discard any unopened mussels. Cover with kitchen towel and leave for 5 minutes. Garnish and serve.

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29/04/2014 20:17

MEDITERRENEAN COOKING FOODIES

trofie al pesto The original pasta of Genoa, trofie is often dressed with pesto and is particularly good with green beans and, surprisingly, diced potato Serves 4-6 Sea salt and freshly ground black pepper 200g small green beans, topped, tailed and cut into 3cm segments 2 waxy potatoes, peeled and diced 450g-500g dried trofie Handful of small basil leaves, to garnish 2 tbsp Parmesan shavings, to garnish

For the pesto genovese 3-4 garlic cloves 5-6 tbsp pine nuts 3-4 large handfuls of basil leaves, torn 2 tbsp coarsely grated Parmesan or Pecorino cheese 4-6 tbsp fruity olive oil

l For the pesto, crush the garlic using a mortar and pestle. Add the pine nuts and pound well until creamy. Add the basil and a little salt. Pound until you get a rough, fragrant purĂŠe. Add the cheese and pound until mixed. Work in the oil, a little at a time, working in the same direction, until you get a thick, sloshy, bright green sauce. Season and cover with cling film. l Bring a large saucepan filled with water to the boil over a high heat.

Season with salt, add the green beans, and boil for 4-6 minutes, until just tender.

l Remove the beans with a slotted spoon, refresh under cold running water, then drain and set aside. l Add the potatoes to the saucepan and return to the boil. Add the trofie and cook, as per the packet instructions, until al dente. Meanwhile, put the pesto in a serving bowl and pour over 3 tablespoons of the boiling cooking liquid. l Drain the pasta and potato. Tip into the bowl with the pesto, add the beans, and toss gently. Adjust the seasoning with pepper, and scatter over the basil and Parmesan.

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28/04/2014 19:27

H

Henderson’s V E G E TA R I A N

Restaurant SHOP &DELI

Bistro HENDERSON’S AT ST JOHNS

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0131 225 2131 HENDERSONSOFEDINBURGH.CO.UK

29/04/2014 21:07

MEDITERRENEAN COOKING FOODIES

Harira Variations of this traditional lamb, chickpea and lentil soup from Morocco and Tunisia can be found throughout the Middle East. Thick and hearty, it is generally served with thick, crusty bread, flatbread, or rustic cornmeal rolls Serves 4 2-3 tbsp olive oil 2 onions, chopped 2 celery sticks, trimmed and diced 2 small carrots, peeled and diced 2–3 garlic cloves, crushed 2 tsp cumin seeds 2 tsp coriander seeds 450g lean lamb, cut into bite-sized cubes 2 tsp ground turmeric 2 tsp paprika 2 tsp ground cinnamon 2 tsp sugar 2 bay leaves 2 tbsp tomato paste 1 litre hot lamb or chicken stock 400g can chopped tomatoes, drained 100g brown or green lentils, thoroughly rinsed 400g tinned chickpeas, drained and rinsed Sea salt and freshly ground black pepper Small bunch of flatleaf parsley, coarsely chopped Small bunch of coriander, coarsely chopped 1 lemon, cut into quarters, to serve

l Heat the oil in a large, deep heavybased saucepan. Stir in the onions, celery and carrots and cook until the onions begin to colour. l Add the garlic and cumin and coriander seeds, then toss in the lamb.

Add the spices, sugar and bay leaves, and stir in the tomato paste. Pour in the stock, bring the liquid to the boil, reduce the heat and simmer with the lid on for about 1 hour.

l Add the tomatoes, lentils and chickpeas, and cook gently for a further 30 minutes, until the lentils are soft and the soup is almost as thick as a stew. Season and toss in most of the parsley and chopped coriander. l Garnish with the remaining parsley and coriander, and serve the soup with the lemon wedges to squeeze over and plenty of bread to mop up.

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28/04/2014 19:27

foodies food & drink awards

The Foodies Awards for New Food & Drink Foodies readers, we’re inviting you to nominate your favourite new eateries, bars, products and more for the Foodies Awards for New Food & Drink 2014. With a diverse and interesting array of categories, we’re focusing on all that’s new and exciting in Scotland.

Best New Restaurant

Best New local restaurant

Best new cheap eats

Best new interior

Best new street food/ food to go

Best new Hotel

Best new hotel restaurant

Best new chef

Best new Coffee/Tea House

Best new bar

Best new cocktail menu

Best new specialist food shop

Best new food product

Best new producer

Best new craft beer

Best new spirit

Nominate your favourites to shortlist them for an award. To keep it fair all nominations must have launched or been in place since January 2013. Chefs must be new to Scotland in the same time period.

To join in, send your nominations for each category to sue.hitchen@gmail.com 36 foodies

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28/04/2014 19:32

Larder loves Friday’s!

£35

Kick off the weekend with tasty dinner + a Hendricks cocktail

2 courses

+

a cocktail

for 2 people BISTRO AND BAKERY 1A ALVA ST, EDINBURGH, EH2 4PH

0131 225 4599 BISTRO@EDINBURGHLARDER.CO.UK

WWW.EDINBURGHLARDER.CO.UK

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29/04/2014 20:27

MEET the chefs Mary Berry

Crowd pleasers National treasure Mary Berry and her daughter Lucy Young share their top tips for creating an amazing feast

I

Cook Up a Feast, by Mary Berry & Lucy Young, published by DK, £14.99, dk.com

n the 20 years we’ve worked together we’ve written cookery books on a vast range of subjects.

If there’s one request that’s kept on coming its for a book to serve numbers – a party book with recipes for anything from a family get together in the kitchen to a full-on feast. It’s an area we feel well qualified to write on – in our personal lives as well as in our professional lives, there’s nothing we like so much as cooking for family, friends and neighbours – no matter the number.

There’s always the temptation to pull

out all the stops to give your guests the best time you can. But from experience we’d say you are probably making more work for yourself than you need to. Instead of pushing yourself to the very limit an dexhausting yourself in the process its far better to stay inside your comfort zone. Be realistic rather than ambitious. Remember simple, well-cooked dishes will always outshine more complicated recipes that might not go to plan, and your guests would much rather find you relaxed and ready to chat than stressed out – and flat out – in the kitchen. l

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MARY BERRY FOODIES

Duck breasts with a piquant lime and ginger sauce This is an easy way to cook duck breasts, as you brown them well ahead. You then cook them at the last minute, without the worry about whether they will be golden or not. Serve with green beans Serves 6 6 duck breasts, skinned Salt and freshly ground black pepper 1 tbsp olive oil 2 tsp fresh grated ginger 300ml full-fat crème fraîche Juice of 1 lime Small knob of butter, at room temperature 3 tbsp lime marmalade Chives, to garnish

l Season the duck breasts with salt and freshly ground black pepper, then heat the oil in a frying pan and brown each one on its skin side for a minute or so, or until golden. Set aside. Add the ginger to the pan and heat over a low heat for 1 minute. Whisk in the crème fraîche and lime juice until smooth and combined.

Set aside until needed. l Mix the butter and marmalade together in a bowl, then spread over the browned side of the cold duck breasts.

Place in a roasting tin browned side up. l When ready to serve, preheat the oven to 220˚C. Roast the duck for 12-15 minutes (15-20 minutes for 12) or until cooked but still pink. Set aside to rest. l Meanwhile, place the roasting tin on the hob, add the lime and ginger sauce, and heat until hot, scraping up any sticky bits from the bottom of the tin. l Carve each duck breast diagonally into three and serve on the hot sauce with a garnish of chives.

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28/04/2014 19:37

Meet some real Byres Road characters Th

e sm

ooth

The so

type

fties

The hard guy

The true blues

s

s

s e n o e r u t a m e h T

Each of our cheeses has a distinctive character – pop in and discover every one of them in the heart of Glasgow.

georgemewescheese.co.uk 106 Byres Road, Glasgow, G12 8TB

t. 0141 334 5900

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01/04/2014 13:39

MARY BERRY FOODIES

Bruschette with Reblochon and roasted vegetables A warming first course that’s full of flavour. The bruschette are alsoperfect for a light lunch. Serve with rocket leaves Serves 6 2 yellow peppers, halved, deseeded, and chopped into 2.5cm pieces 1 red onion, sliced into wedges 3 small courgettes, cut into 1cm slices 4 tbsp olive oil Salt and freshly ground black pepper 2 tsp balsamic vinegar Small bunch of basil, roughly chopped ½ ciabatta or white baguette 2 garlic cloves, crushed 200g Reblochon de Savoie Paprika, to dust

l Preheat the oven to 220˚C. Mix the vegetables in a roasting tin, add half the oil, and season with salt and freshly ground black pepper. l Toss together well, then roast for 30 minutes or until soft and tinged golden brown. Remove from the oven and stir in the vinegar and basil. l Meanwhile, cut the ciabatta or baguette into six slices. Mix the remaining oil with the garlic in a small bowl, then brush both sides of the bread with it. Place on a baking sheet and

bake on a shelf under the vegetables, turning them halfway through, for 10–12 minutes or until lightly golden and crisp. l Remove the crispy bruschette from the oven and top with the vegetables.

Keeping the rind on, slice the cheese into six wedges, put one on top of each pile of vegetables, then dust lightly with paprika. l Return to the oven for 10-12 minutes or until the cheese has melted. If some runs off the sides of the bread, quickly scoop it back on top. Serve hot.

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28/04/2014 20:21

FOODIES MARY BERRY

Chicken with pesto, Taleggio, and roasted tomatoes Serves 6 6 skinless boneless chicken breasts salt and freshly gound black pepper 175g Taleggio cheese (straight from the fridge), cut into small cubes 3 tbsp pesto 2 tbsp freshly chopped basil 3 tbsp full-fat cream cheese 50g fresh breadcrumbs a pinch of paprika 400g cherry tomatoes on the vine 2 tbsp olive oil 1 tbsp balsamic vinegar

l Preheat the oven to 220ËšC. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper. l Mix the Taleggio, pesto, basil, and cream cheese in a bowl and season with salt and freshly ground black pepper. Spoon on to the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with the breadcrumbs and dust with

a little paprika. l Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes or until the chicken is just cooked through. Be careful not to overcook it. l To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

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28/04/2014 19:37

Countryside Kitchens invest in the finest quality materials and the most experienced craftsmen to build a bespoke kitchen that will last you a lifetime.

Bring the heart back in to your home Visit the Studio at Countryside to see what we can achieve together Countryside Kitchens, 31 Woodmarket, Kelso, TD5 7AT 01573 228030 | www.countrysidekitchens.co.uk | enquiries@countrysidekitchens.co.uk Stockists of Farrow & Ball | Wide Range of Contemporary & Classic Floor & Wall Tiles

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26/11/2013 15:22

FOODIES FOCUS COOK SCHOOLS NEWS

THE COOKERY SCHOOL The Jacobean Corsetry Building, 53 Virginia St, Glasgow, G1 1TS Tel: 0141 552 5239 www.thecookeryschool.org Recently moved to larger premises in Glasgow’s city centre, the Cookery School is running a number of new classes. Pies & Pastry – Savoury & Sweet course guides you through the intricacies of creating shortcrust, puff, sweet and choux pastries; try your hand at a profiterole choux swan on a chocolate lake. Meanwhile in Cake Decoration & Sugarcraft classes you will learn the art of proper cake decoration. Featured days include Handbag Cake on May 8, Lego Cake on May 10 and Minions cupcakes on May 22.

THE COOK SCHOOL SCOTLAND 7 Moorfield North Industrial Park, Kilmarnock, KA2 0FE Tel: 01563 550008 www.ccokschool.org The Cook School offers an extensive array of classes including full days. You will have the chance to learn from expert chefs who will lead you through recreating the dish at your own station. Book into the Spanish Day and explore the historical influences of modern Spanish cuisine. From rich and hearty dishes from the mountains, to Moorish-inspired seafood from the south, the menu includes Catalan Style Beef with Green Beans and Churros with Chocolate Sauce to finish off. Or get ready for summer with their BBQ Day. Forget burnt sausages and undercooked burgers you’ll start from scratch prepping your own marinades and relishes before heading outdoors to grill up a feast. After

all the hard work is done, you’ll be rewarded with dinner Alfresco – drinks included! Courses cost £95pp which includes tea and coffee on arrival and a two course lunch served with wine.

KRUA THAI COOKERY SCHOOL 19 Liberton Brae, Edinburgh.

Tel: 0131 664 3036 www.kruathai.co.uk Students come from all over the

world to discover the secrets of traditional Thai Cookery at this cook school. Krua Thai is currently offering a 5 hour class for two people for £295 instead of the normal fee of £460. This package provides professional cookery demonstrations with hands-on training and includes lunch so you can sample the great dishes you’ll be adding to your repertoire. The menu includes Crispy Won Ton with Minced Pork and Chilli Tamarind Dip and Banana in Coconut Milk, Aromatic Thai Vanilla and Roasted Sesame seeds, as well as teaching you the secrets of how to cook perfect boiled rice and create an authentic Thai Egg-Fried Rice. ●

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28/04/2014 19:41

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29/04/2014 20:29

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29/04/2014 20:38

SCOTTISH RESTAURANTS FOODIES FOCUS

Flowers of Scotland Be amazed by the food of your homeland – for the best of Scottish cooking, you don’t have to go very far from your own front door

THE EDINBURGH LARDER 15 Blackfriars St, Edinburgh EH1 1NB Tel: 0131 556 6922 edinburghlarder.co.uk The Edinburgh Larder have a little bit of everything, with four dining rooms, including an airy conservatory – a little hidden oasis full of light and greenery.

The ethos of the larder is to be inspired by local ingredients, serving the best of Scotland’s

Landscape on a plate. The menu changes monthly to make the most of what’s seasonally and locally available, and their patriotism doesn’t stop at the food either.

It’s also a great stop for a range of Scotch malt whiskies, Scottish brewed beers and locally-roasted coffees. They are developing their Whisky menu with the ‘Edinburgh Whisky Blog’ and on the 22nd June you can join their foraging course at the Water of Leith visitor centre.

THE GRAIN STORE 30 Victoria St (1st Floor) Edinburgh EH1 2JW Tel: 0131 225 7635 www.grainstore-restaurant.co.uk ‘Local emphasis’ is a truly deserved description of this little restaurant tucked away on Victoria Street, just below the castle. Forest picked wild mushrooms and seasonal market vegetables make delicious sides, and home-baked bread and oatcakes will be the perfect accompaniment. Not only is the produce all locally sourced, but no expense is spared in the creation foodies 49

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FOODIES FOCUS

of the dishes; try a plate of seared wood pigeon, cepe risotto and Adrahan sauce, or lime & coriander hand dived Orkney scallops – and that’s just the starters.

STAC POLLY SCOTTISH RESTAURANTS 29-33 Dublin St, Edinburgh EH3 6NL Tel: 0131 556 2231 38 St Mary’s St, Edinburgh EH1 1SX Tel: 0131 557 5754 www.stacpolly.com This summer the restaurant at Dublin Street will be serving some of the season’s best produce: Aberdeen Angus beef, Shetland salmon, spring lamb, West Coast cod, rabbit and mussels. Their new brasserie, wine and gin bar now has five Scottish gins as well as fine wines and Scottish craft beers. On warmer days the outdoor eating and drinking areas are the ideal place to enjoy a cool gin. At St Mary’s Street bistro, just off the Royal Mile, the emphasis is on creating the finest quality homestyle Scottish fayre.

IGLU BAR & RESTAURANT 2b Jamaica St, Edinburgh EH3 6HH Tel: 0131 476 5333 www.theiglu.com Just awarded Scottish Sustainable Restaurant of the Year 2014, Iglu has a daily-changing menu, proving their dedication to serving up seasonal food. With 90% of their produce not only organic but Scottish too, they’re striving

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for complete, local sustainability.

April saw the likes of crispy fried squid with pumpkin chilli jam and haddock with triple cooked chips, pea puree and a slice of lemon.

CAFÉ GANDOLFI 64 Albion St, Glasgow G1 1NY Tel: 0141 552 6813 www.cafegandolfi.com Something of a Glasgow institution, in its third decade Café Gandolfi is still serving up the same, excellent food. Founder Iain Mackenzie chose the then-unusual backdrop of Merchant City for his restaurant, now arguably the most vibrant area of the city. Despite the dramatically different surroundings, the dishes are still up to the high standards they were when it first opened.

Expect dishes such as smoked venison with gratin dauphinoise, sourced from Rannoch smokery

UBIQUTOUS CHIP 12 Ashton Lane, Glasgow G12 8SJ Tel: 0141 334 5007 www.ubiquitouschip.co.uk Drawing on inspiration from traditional Scottish cooking, recipes handed down from aunties and grannies are still to be found in the kitchen of Ubiquitous Chip.

Experience the menu in the fine dining restaurant or in one of the bars or the roof terrace; you’ll be met with the same high standards.

THE GANNET 1155 Argyle St, Finnieston G3 8TB Tel: 0141 204 2081 A relative newcomer to the burgeoning Finnieston food scene, The Gannet puts emphasis on excellent Scottish produce. The menu lets the ingredients do the talking – Ardunan Farm pork, kale, apple, potato puree, pork & apple sauce. Unlike at many restaurants, the vegetarians in your party won’t be second best, with tantalizing options such as goats cheese tortellini candy, golden and red beetroot. ●

28/04/2014 19:44

foodies Ad 141 x 101

17/4/14

5:31 pm

Page 1

Celebrate Spring with our twist on traditional Afternoon Tea and Spring menu.

Afternoon Tea with a glass of Prosecco Pure indulgence, enjoy a selection of fresh sandwiches, traditional Scottish cakes, biscuits and homemade scones, all served with speciality teas and coffees.

Available daily from 2pm to 4pm. £12.50 per person

Spring Dining – 3-courses with a glass of Prosecco Delicious fresh local produce with a contemporary twist, enjoy our 3-course set menu available Thursday and Friday, 5pm to 9.30pm. £21.00 per person

Both offers valid until 22nd June 2014. Pre-booking required.

Hotel Indigo Edinburgh 51-59 York Place, Edinburgh, EH1 3JD E : reservations@hiedinburgh.co.uk W : www.hotelindigoedinburgh.co.uk

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Please call 0131 556 5577 to make a reservation

EDINBURGH

29/04/2014 20:41

new menu

from april 3rd

meals served 12pm to 10 pm

drinks from 11am ‘til late

for current menu and promotions please visit our website

WWW.THESALISBURYARMSEDINBURGH.CO.UK 58 DALKEITH ROAD, EDINBURGH, EH16 5AD

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0131 667 4518

29/04/2014 20:45

FOODIES SPA

BLYTHSWOOD SQUARE Glagow EH3 9EE Tel: 0141 2401622 www.townhousecompany.com The Spa at the Blythswood Square Hotel covers a cavernous 10,000 square feet, where you’ll find luxury treatment rooms and soothing experiences. Throughout May, the spa is offering a luxury spring spa day for the special price of £99 Monday-Thursday and £129 FridaySunday. Included in the offer is an ila Bio Energy Body Wrap, which includes an energy scrub and a mud wrap designed to restore the body’s bio-magnetic energy field. During your spa day, you will also be able to use the spa’s Thermal Experience rooms.

TURNBERRY

MACDONALD HOTELS

YU SPA

Ayrshire, KA26 9LT Tel: 0165 533 1000 www.turnberry.co.uk Restore body and mind with a spa day at Turnberry. On offer are two 25-minute treatments for £85.

Choose from an invigorating foot treatment, a back, neck and shoulder massage, boutique facial, scalp massage, mini manicure or pedicure.

www.macdonaldhotels.co.uk Clear out the cobwebs and refresh your senses with an indulgent Elemis spa break available at Macdonald Hotels sanctuaries across the UK. Book before the 31 May to redeem this offer before 19 June. The package includes a onenight stay in a classic double or twin room.

Apex Hotel, Edinburgh EH1 3BG Tel: 0131 441 0440 www.apexhotels.co.uk This Hen Party Package is the perfect way to celebrate. Included in the £65pp package is a two-course lunch with a glass of bubbly and a 30-minute spa treatment, or for £95pp enjoy a 55-minute treatment and £10 off Elemis products.

LAVENDER SPA Atholl Palace, Pitlochry, PH16 5LY Tel: 01796 472400 www.athollpalace.com Atholl Palace offers a range of spa days, but their Relax Spa package for

£85 is particularly enticing. Enjoy a Lava Shells Relax Massage, followed by a mini facial. Also included is a two-course lunch or tea with a glass of wine in the Verandah Restaurant. foodies 53

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&

• 90

malt whiskies, 18 beers on tap, 18 wines by the glass, teas and coffees • Breakfast, lunch and dinner – all created using freshly prepared Scottish produce • Game, seafood, steak, vegetarian • Open 7 days from 10.30 am – 1am (outside seating until 10pm)

0131 554 7427

1c Dock Place EH6 6LU www.aroomin.co.uk

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LEITH FOODIES FOCUS

Sun shines on Leith The Proclaimers were definitely on to something. Foodies in the know wouldn’t make a trip to Edinburgh without heading for The Shore

VALVONA & CROLLA 19 Elm Row, Edinburgh, EH7 4AA Tel: 0131 556 6066 Scotland’s oldest deli and Italian wine merchant opened the doors of its licensed café on Leith Walk in 1996, so that not only could you venture in to the haven of Italian meats, cheeses and wines to buy your own produce, you

could walk in past all the glistening bottles, take a seat and be served.

Transport yourself to Milan with Prosciutto e Figi or be tempted by a Fritto Misto – lightly fried squid, prawns, halibut and courgettes.

Everything on the menu has been given a wine pairing, so all that’s left to do is sit back and sip.

MIMI’S BAKEHOUSE 63 Shore, Edinburgh Tel: 0131 555 5908 Mimi’s Bakehouse is a bustling family-run bakery located in the scenic Shore area. The belief in here is, “it’s all about the cake”, and

if that isn’t clear from the variety of lovingly-baked cakes, cupcakes, tray bakes and scones, a sign quoting this hangs proudly above the abounding cake cabinet.

TAPA 19 Shore Pl, Edinburgh, EH6 6SW Tel: 0131 476 6776 Though easy to miss, nestled behind the Shore in a cobbled street, it would be a shame to walk on by. Tapa exudes warmth, from the décor to the chorizo. Once a bonded warehouse, Tapa has added to its high walls and original fixtures to create a warm, intimate venue.

Head in from the 22nd April, choose foodies 55

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FOODIES FOCUS LEITH

any four tapas and they’ll throw in a bottle of premium red or white Rioja for £30.

ROSELEAF 23/24 Sandport Pl, Edinburgh, Midlothian EH6 6EW Tel: 0131 476 5268 A hidden wee gem with quirky décor to match its spirit, The Roseleaf serves up wholesome lunches and dinners, as well as boasting a great drinks menu from delicate loose leaf teas and fresh fruit juices to their speciality ‘Pot-Tails’ – cocktails in teapots.The Roseleaf will be shining a light on Coeliac Awareness week from 12th18th May by adding extra coeliacfriendly dishes to their menu.

MITHAS 7 Dock Pl, Edinburgh EH6 6LU Tel: 0131 554 0008 Top quality nouveau Indian cuisine is the order of the day in this restaurant by The Shore, with a stylish and warm atmosphere to match. Mithas is the sister restaurant to the well loved Khushi’s, and the same passion is found in both establishments but Mithas offers a real taste of luxury.

The restaurant is running an Indian Street Food Festival from 10th-20th June, which will focus on traditional snacks and small foods from all over India.

LA FAVORITA 325-331 Leith Walk, Edinburgh, EH68SA Tel: 0131 554 2430 Part of Tony Crolla’s award-winning Vittoria Group, La Favorita is arguably one of the best pizzerias in Britain. Despite having won numerous awards, the real indicator of its success is how hugely popular it is with local

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residents and visitors to Edinburgh.

With wood-fired oven-cooked pizzas, gourmet pastas and a wide selection of vegetarian and glutenfree dishes, La Favorita caters for everybody and never disappoints.

MARTIN WISHART 54, The Shore, Edinburgh Tel: 0131 553 3557 Established in 1999, it took only two years for Martin Wishart’s eponymous restaurant to be awarded a Michelin star, and since then it has gone from strength to strength. Recently refurbished, the restaurant exudes elegance.

The tasting menu offers delights such as Langoustine and Veal Sweetbread Roasted in Buckwheat, and Blackcurrant Soufflé with Blackcurrant Sorbet and Knockraich Farm Crème Fraîche.

NOBLES CAFE, BAR & VENUE 44a Constitution Street Edinburgh EH6 6RS Tel: 0131 629 7215 Nobles, situated in the heart of Leith, strives to use only the best locally-sourced ingredients, freshly prepared to order every day. Taking food seriously, but not so much that it marginalises those seeking liquid refreshment. Scottish brewers are very well represented, as are international producers of wines, beers & spirits. With huge colourful stained-glass windows and original Victorian features, Nobles has a wonderful old-world quality, yet there’s nothing archaic about this venue. Music plays a large part in the day-to-day life at the bar so you can expect to see first-class live music six nights a week. ●

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Foodies Festivals

Edinburgh!

Edinburgh Inverleith Park 8, 9, 10 August Now that spring is truly in the air we can start getting excited about our summer festivals. Join us at Edinburgh Inverleith Park over the weekend of August 8th, 9th & 10th, for the UK’s largest celebration of food & drink – a foodie’s paradise and the culinary highlight of your summer.

This year welcomes an extensive array of top chefs including Scott Davies, finalist of Masterchef: The Professionals 2013 and current Head Chef at The Adamson in St Andrews.

Scott Davies said: “I’m really excited to be taking part in the Foodies Festival in Edinburgh, not only because it’s a premier event but also because it’s a great opportunity to celebrate the local produce available from Scotland.”

We are also joined by Mark Greenaway from Bistro Moderne, Craig Sandle from The Pompadour, TV Chef Tony Singh and The Sisters Restaurant’s Jacqueline O’Donnell.

Foodies Festivals strive to promote local talent and produce. The extensive producers’ market showcases a vast array of artisan goods from the local area and with over 200 exhibitors, you’ll be completely spoiled for choice.

Every year the festival has a variety of pop-up restaurants, this year will include The Galvin brothers’ Galvin Brasserie de Luxe and Mark Greenaway’s Bistro Moderne.

Exciting new features for the 2014 festivals include a spectacular Chocolate, Bake and Preserves Theatre where you’ll be invited to roll up your sleeves and join top bakers and confectionary makers including Three Sisters Bake’s Gillan, Nichola and Linsey.

Other additions such as the BBQ Arena, a Chilli Food Market and a Real Ale and Cider Farm surround the new Feasting Tent, which promises to be the heart of the festival as chefs and visitors alike eat around banqueting tables.

The famous Street Food Avenue returns for another year and the scintillating sights and smells of the global cuisine will leave your mouth watering. The Children’s Cookery Theatre is a must for families where cookery classes introduce flavours to the little ones.

When you need a break between mouthfuls, relax and enjoy the live entertainment on offer, including jazz, swing, pop and indie bands performing all day.

Tickets are available from foodiesfestival.com

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VIP tickets include a glass of bubbly on arrival, access to the VIP tent with its own private bar and views of the Entertainment Stage, tea, coffee and refreshments throughout the day, a goody bag and priority entry to Theatre and Masterclass sessions.

Children under 12 go free to all Foodies Festivals when accompanied by an adult.

early bird offer quote foodies241 Book Tickets Now

0844 995 1111 www.foodiesfestival.com

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cocktails recipes

Gin o’clock

The Portobello Road Martini 45ml Portobello Road No. 171 gin 2½ tsp Lillet Blanc 1 tsp Gammel Dansk 3 drops Bob’s Orange & Mandarin bitters Ice cubes Glass: Martini Garnish: Grapefruit zest twist l Stir all the ingredients with ice in a mixing glass. Strain into a glass.

Garnish with a grapefruit twist.

Is there anything quite so decadent as an afternoon gin cocktail?

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FOODIES COCKTAILS

Blighty Mojito HIGHBALL 50ml Portobello Road No. 171 Gin 4 tsp lime juice 3 tsp sugar syrup 10 leaves fresh mint 2.5cm piece of cucumber, diced Cracked ice Soda water to top Glass: Highball Garnish: Sprig of mint l Pour the first three ingredients into a glass over cracked ice, add the mint leaves and cucumber and churn with a spoon. Top with soda, stir again and crown with more cracked ice.

Garnish with a sprig of mint.

Portobello SlingSLING 37.5ml gin 3½ tsp rhubarb liqueur 1 tsp Cointreau 1 tsp Bénédictine 4 drops Angostura bitters 4 tsp lemon juice 2½ tsp grenadine Ice cubes soda water to top

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Glass: Sling Garnish: Pineapple leaves, sprig of mint, fresh cherry l Shake all the ingredients except the soda water and strain into an ice-filled glass.

Top with soda water and garnish.

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Edinburgh Gin delivers superior distilling expertise with a refreshingly Scottish twist.

Produced in small-batch quantities, Edinburgh Gin is packed full of the finest quality ingredients and carefully selected soft Scottish botanicals to produce a refreshing clean, crisp gin.

Our expanding gin range includes Raspberry Infused Edinburgh Gin, Award-Winning Elderflower Edinburgh Gin, and new, limited edition Spiced Orange flavour.

SpencerďŹ eld Spirit Company www.spencerďŹ eldspirit.com 01383 412144

Edinburgh-Gin

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Paolo Nutini is at the Usher Hall 27th May beforehand pop next door to Zucca to try the expansive pre-theatre dinner menu, two courses for £14.95

What’s New THE ROSE 35ml Tapatio Blanco Tequila 50ml raw rhubarb cordial 6 dashes Bitter Truth Rhubarb bitters 4 dashes rose water Half a lime, squeezed Dash egg white ● Add all ingredients to your shaker and dry shake (no ice) until foamy ● Add ice and shake again, then strain into your glass ● Garnish with a pink rose petal

aizle.co.uk

CLERK’S BAR EDINBURGH Fresh food, cooked low and slow, sport and craft ales are the admittedly alluring attractions at this new bar in Edinburgh’s Southside. Formerly the Dragon’s Way, Maclay Inns have spent a reported £400K creating this on-trend bar. The kitchen smokes its own ribs and chicken while the ever changing craft beer line-up may include drops such as Pentland IPA or Caesar Augustus from the William Bros.

74-78 South Clerk Street, Edinburgh, EH8 9PT Tel: 0131 667 2701 www.clerksbar.co.uk

day, Aizle is the brainchild of Stuart Ralston and Krystal Goff. Before setting up Aizle, the husband and wife team travelled the world creating innovative cocktails and cooking up French-style dishes in five star venues such as Sandy Lane in Barbados.

107-109 St Leonard’s Street, Edinburgh, EH8 9QY Tel: 0131 662 9349 www.aizle.co.uk

THE HOWLIN’ WOLF

GLASGOW The team behind Maggie May’s and Slouch have whelped a new pup. The Howlin’ Wolf is a late night music bar with a play list that runs from the blues onwards. Open until AIZLE 3am, seven days a week, it’s ideal for EDINBURGH night owls. We liked the sound of the Juicy Taking its name from Wolf Sandwich: smoked bacon, topped the old Scots word for ember or spark, Aizle is with BBQ pulled pork and haggis. Food a recently launched 50 seat restaurant is served until 2am – handy if you are that swerves traditional menus in favour hungry like the wolf come the wee hours. of serving a daily market menu. Using 100 Bath Street, Glasgow, G2 2EN Tel: the best local produce available on the 0141 332 3224 www.thehowlinwolf.co.uk

BEST OF SCOTLAND Top chefs from Nigella to Jamie Oliver are hooked on the humble rapeseed oil. This wonder product has half the saturated fat of its olive equivalent and is full of omega oils.

Best of all, it’s grown right here in Scotland.

Summer Harvest Truffle Oil, £3.49 from summerharvestoils. co.uk Borderfields Lemon Infused Oil, £1.69 from Aldi Mackintosh Extra Virgin Rapeseed Oil £4.95 from major supermarkets

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foodies focus out and about

Out & about

Treat Festival Neil Forbes showed how to make cullen skink to budding chefs at Edinburgh College’s Treat Festival

If you want to feature contact press@foodiesfestival.com

Food for good Martin Bayfield helped to raise ÂŁ135k

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