ISSUE 45 JUNE 2013 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
N I W IE D O O F A
BREAK S IN PEEBLE
Summer strawberry recipes
LEVI ROOTS Brings Caribbean flavours to your BBQ
FORAGING FUN ● GREAT BRITISH BAKE OFF ● JELLY SHOTS 001_Cover0613.indd 1
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
Front cover image National Trust Simply Baking by Sybil Kapoor EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Lucy Wormell Publishing Assistants Amy McGoldrick Lisa Chanos Danielle Bassette Ellen Grant Advertising Design Charis Stewart
Sunshine and smiles
ITH SUMMER IN FULL SWING, we all need to get outside and make the most of it. Lorraine Pascale has given us her recipes for ingenious cocktail shots, frozen in refreshing lemons and limes. Go to page 57 to find out more. We’ve turned to Levi Roots to provide the food; he AN AWARDgrew up with Jamaican flavours and big cook-outs on WINNING BREAK IN PEEBLES the beach, so he knows a thing or two about outdoor cooking. Get to grips with his gorgeous coconut-baked fish parcels on page 21. Becoming a dad was a turning point for Australian chef Pete Evans. He found more and more that he didn’t want to spend every night working in a commercial kitchen and never getting to see his kids, so he began to spend more time at home and fell in love with home cooking all over again. His story should hopefully encourage more fathers to get into the kitchen with their kids. When they do, they could try making our tasty, fruity hedgehog rolls recipe on page 45. We’ve also been scouring Edinburgh and Glasgow for the best places to settle in and sup this Father’s Day, and we’ve come up with ten of the best – turn to page 47 for all the inside info. Sue Hitchen, Editor
ADVERTISING Sales Manager Bill Mackay Business Development Matthew Magee 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: email@example.com
Foodies Festival with top chefs
Levi Roots Celebrity chef, musician and TV regular Levi Roots talks about his first love: barbecues
Pete Evans talks of turning away from busy restaurants and rediscovering home cooking
Jo Wheatley taking the country by storm after winning the Great British Bake off 2011
Lorraine Pascale shares stunning summery cocktails with a twist - jellied and served in real fruit
Brighton Hove Lawns May 4, 5 & 6 ● Tatton Park Cheshire May 17, 18 & 19 Hampton Court Palace May 25, 26 & 27 ● London Clapham Common June 7, 8 & 9 Bristol Harbourside July 12, 13 & 14 ● Edinburgh Inverleith Park August 9, 10 & 11 London Battersea Park August 16, 17 & 18 ● Oxford South Park August 24, 25 & 26 foodies 3
Foodies Festival with top chefs
Edinburgh Inverleith Park August 9, 10 & 11
MICHELIN STARRED CHEF JEFF BLAND COOKING LIVE
TICKETS QUOTE EDIN241
0844 995 1111 www.foodiesfestival.com 16/07/2013 12:36
BOOKS, TV AND WHAT’S ON
COMPETITION 13 B&B at the Tontine Hotel, Peebles FASHION
EDINBURGH FOODIES On August 9th, 10th & 11th
LEVI ROOTS Taking BBQs to the Caribbean
CAKE OF THE MONTH 25 Delicious strawberry cream cake JO WHEATLEY 31 Great British Bake-Off winner 2011 32
PETE EVANS Cooking for the family
THE ETHICUREAN COOKBOOK 36 Home-grown delectables
THE WORLD’S GONE WILD Foraging with Paul Wedgwood
COOKING WITH KIDS A great recipe for the little ones
KNOW YOUR CRAFT 45 The best craft beer pubs for the Dads
SPA Zen Lifestyle, Edinburgh
COCKTAILS Innovative and delicious
RESTAURANT REVIEW At The Vintage, Leith
OUT AND ABOUT 65 Including Foodies Festival Brighton! foodies 5
Dino salad servers £14.99 www.oakroomshop.co.uk
Oeno Box Collector £359 www.harrods.com
Lunch box £4.95 www.dotcomgiftshop.com
Vintage ideas to get the Dad in your life off the sofa and into the kitchen!
Bolt salt and pepper shakers £24.95 www.mocha.uk.com
King of Hearts mug £10.95 www.liberty.co.uk
‘I Eat…’ side plate £27.95 www.liberty. co.uk
Vintage motor oil tray £14.95 www.dotcom giftshop.com
Gamago flipper, red £8.95 www.cubikuk.com
Cyberman apron £20 www.hintonshome.com foodies 7
FOODIES FEAST This August 16th-18th at Battersea Park, London, Foodies Festival presents Feast, a posh picnic in the park. Indulge in seaside treats on the Foodies beach, drink cider and relax on hay bales at Foodies Farm, see top chefs cooking live and sample gorgeous taster dishes from pop-up restaurants. Make sure to book your tickets at www.foodiesfestival.com
IN THE KITCHEN Family-run Amy’s Kitchen is adding two new dishes to its range of frozen Free From ready meals – Indian mattar paneer and gluten free vegetable lasagne. Available nationwide from £2.99.
School’s out! Waitrose Newton Mearns will work with Mearns Primary, Isobel Mair School, Battlefield Primary and St Cadoc’s Primary on an initiative to encourage children to grow their own produce and sell it to Waitrose customers. From courgettes and peppers to lettuce, peas and beetroot, it’s all about eating well, learning about the seasons and developing entrepreneurial skills.
NICE & CRISPY
Not so corny Popcorn brand Corn Again has launched a new Pop Home Kit, designed for impromptu movie nights or for when friends pop over for a glass of wine. With flavours like coconut, chocolate, chilli and cheese and pizza, there are as many options as their are action movies.
Mackie’s of Scotland have secured their first nationwide deal with Asda. Now everyone can enjoy the delicious mature cheddar & onion, sea salt and flame-grilled Aberdeen Angus crisps.
Blind Veterans UK are running a Tarts for Troops campaign in time for 29th June – Armed Forces Day. This fundraising event encourages the UK to bake tarts and raise money for the troops. Celebrities including Gordon Ramsay and Gregg Wallace have signed up. For details, visit www.tartsfortroops.org.uk foodies 9
BOOKS, TV AND WHAT’S ON
COOKING THE BOOKS Batali Brothers Cookbook Leo & Benno Batali, ECCO, £10.99 The young sons of Iron Chef America star Mario Batali share fun, fresh, familyfriendly recipes from all over Italy. Rick Stein’s India Rick Stein, BBC Books, £25 Chef, TV presenter and restaurateur Rick Stein is in search of the perfect curry. Sunshine on a Plate Shelina Permalloo, Ebury Press, £20 After her victory in the MasterChef 2012 final, Shelina stirs up recipes from her Malaysian heritage alongside many other cultural flavours to produce beautiful foods that will warm your home.
Tarting up Follow master Italian-Australian pastry chef Adriano Zumbo in his quest to join the elite. King of Tarts gives you a chance to see behind the scenes of one of Sydney’s busiest kitchens, as Adriano and his young, vivacious team stir-up sugar, spice, and a healthy dose of drama. King of Tarts airs Tuesdays and Thursdays on Really starting on 11th June
WHAT’S ON GARDENING SCOTLAND Royal Highland Centre, Edinburgh 31st May-2nd June Perfect for the plant-saavy, this event brings together all the latest trends in gardening. Come along and enjoy everything from cookery masterclasses and theatres to botanical art and garden advice. With great food, live music and thousands of flowers, all those with green fingers are advised not to miss out. 10am-6pm, £16
CRAIL FOOD FESTIVAL Village of Crail, Fife 15th-16th June The 3rd annual fest in the quaint village of Crail brings together local and regional exhibitors, accompanied by talented musicians and chefs. Enjoy two whole days of samplings, cookery demonstrations, music and general merriment in the Royal Burgh. See the best that Fife has to offer. 10.30am - late, £27.50
HOLYROOD 9A BIRTHDAY 9A Holyrood Rd, Edinburgh 25th June Craft beer maestros Holyrood 9A will be celebrating their fourth birthday this year, and they plan to do it in style. Come along for prize draws, beer birthday cake and a selection of their all-time favourite beers! Not to mention bespoke, one-off beers created just for the occasion. Enjoy the best craft beers available! Free entry all day
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Win a Foodies break in the heart of Peebles
E’RE OFFERING OUR readers the opportunity to discover why the Tontine in Peebles has been voted top Country Hotel in the Borders. We’re offering a night’s dinner, bed and breakfast for two. With 36 en-suite rooms, the Tontine is one of the largest hotels in the region and has a particularly fine reputation for food, making maximum use of local produce. Its grand Adam Room restaurant looks out over the rolling Peeblesshire hills. The quality of its food and service were major factors in winning the title of Borders Country Hotel in the 2013 Scottish Hotel Awards. In 2012
it took home the prestigious event’s Town Hotel of the Year trophy. The family-run hotel, situated right in the centre of Peebles near the River Tweed, is the perfect base for a break in a region renowned for outdoor activities such as walking, mountain biking, cycling, golf and fishing. Peebles is just over half-an-hour’s drive from Edinburgh - and ranked the best town in Scotland for independent shops. The hotel has ample private parking for guests. The first correct answer drawn at random will win the prize which must be taken by 30 November. For more information or to make a reservation call 01721 720892 or visit www.tontinehotel.com ●
TO ENTER For your chance to win this great prize, simply answer the following question:
Which river runs through Peebles? Send your answer and contact details, including your email address, on a postcard to Foodies, 21 Royal Circus, Edinburgh, EH3 6TL or email enter@ foodies-magazine.com
Terms & Conditions: Winner will be drawn at random from all correct entries on 1st July 2013. 1 entry per household. The prize is subject to availability, and may not be combined with any other offer or promotion. Black-out-dates and restrictions may apply. No cash alternative is available. Accommodation and restaurant booking subject to availability. The offer excludes dinner on Saturdays.
Keep the sun guessing and your wardrobe sharply in focus with these shady summer styles
Summer shadows 1 Shirt, Yves Saint Laurent, £400 www.harrods.com 2 Printed halter-neck bikini, Dolce and Gabbana, £305 www.net-a-portercom 3 Malagasy woven tote £98 www.anthropologie.eu 4 Erdem (main picture) Lily Dress £1,550 www.selfridges.co.uk; Nicholas Kirkwood for Erdem floral courts £835 www.selfridges.co.uk; Frida pencil skirt £640 www.harveynichols.com; Karina printed jersey top £320 www.harveynichols.com 5 Lace Jacket £210 www.karenmillen.com 6 One Desire, Dolce & Gabbana, £64 www.harrods.com 7 Silk skirt, Topshop Boutique, £70 www.topshop.com 8 Gold dragonfly knuckle clutch bag, Alexander McQueen, £1,195 www.liberty.co.uk 9 Kurt Geiger Bambola, £195.00 www.kurtgeiger.com
FOODIES FOODIES FESTIVAL
Come to Foodies Foodies Festival returns to Inverleith Park Edinburgh August 9th, 10th & 11th for the third year running
IGGER AND BETTER than ever, Foodies Festival is back in Inverleith Park. Fringe fans and hungry Foodies alike will be flocking to the gates for this jampacked weekend. Michelin star chefs, our all-new Cake and Bake Theatre, Chocolate Theatre and BBQ Areas, and over 200 exhibitors create an unrivalled summer atmosphere. The country’s largest food and drink festival will include food and drink masterclasses, live entertainment and chef demonstrations from Scotland and beyond. Familiar Fringe faces will also be making an appearance, with Stephen K Amos and Gyles Brandreth heading up the list of funnymen cooking up their favourite recipes in the Chefs Theatre. Walk through our Street Food Avenue and sample international cuisine - from kangaroo
grills to Tunisian tagines, you’ll be wined and dined in style! In the Chefs Theatre, chefs will Theatre cook live, creating their signature dishes to delight and inspire. Visitors can also enjoy the Drinks Theatre, where favourites such as GMTV’s Charles Metcalfe will be giving expert guidance. Lovers of the Mediterranean will be sure to enjoy Discover The Origin’s wine and food matching. Whether you’re after cocktails, canapés, gifts or new recipe ideas, Foodies Festival will be a weekend to remember! Tickets are on sale now: make sure to visit www.foodiesfestival.com or call 0845 995 1111 to book. Quote EDIN241 to enjoy our Earlybird offer of buy one, get one ticket free. ●
MEET the chefs levi roots
Turn up the heat Levi Roots talks about growing up in the vibrant Caribbean barbecue culture
eople love to barbecue because you can do it anywhere, anyhow, in any fashion that you want. We do it to celebrate and party, but now this way of cooking has become integrated into everyday eating. You don’t have to wait for a summer or a special event to dust off the grill. You don’t even have to go outdoors! The flavours you associate with barbecue are also delicious if you cook the food under a grill or on a griddle pan in the kitchen. Why do we love barbecue so much? For a start, there’s all the flavours: meat, fish, vegetables and even fruits are great cooked over smoke and glowing charcoal, and given that special chargrilled flavour, especially with the extra magic of spices and sauces. And barbecuing is so easy! There’s not much in the way of preparation. Then it’s straight on out, no pans, and you can cook the food together. It has to be the
“Barbecuing has to be the most relaxing way to entertain just grill and chill”
most relaxing way to entertain – just grill and chill. In the Caribbean, this style of eating is all about the party and the sharing. On birthdays and other big events there’s often a big cookout. You get this fantastic smell from miles away and follow it to the event. Fire has always been an attraction to humankind and quite often the barbecues in Jamaica are in the darkening, chilling out time, with music and everyone enjoying cooking and eating. During the day, you can order you barbecue from a shack on the beach, go for a swim and come back to enjoy some jerk fish or chicken when it’s ready and delicious. Barbecue is a personal way of cooking, and everyone has their own style. For me, it’s good to marinate the meat or fish in advance to add another layer of flavour. Barbecues are best kept simple. Back in the day, the workers in the sugar cane field would just dig a hole in the ground, light a fire and cook the food on the ashes. From this, barbecue in Jamaica developed into jerk food. Originally, this was about preserving food with spices and long, slow smoking. Nowadays, jerk is defined more by the flavours you put on the food and the taste has spread. It’s one of Jamaica’s gifts to the world! l
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levi roots recipes
Jamaican coconutbaked fish parcels Easy. You don’t have to do any basting or turning, just make the parcels up and leave them to become delicious. Serves 4 1 tbsp groundnut oil 1 onion, peeled and finely sliced 1 red pepper and 1 green pepper, seeded and sliced 2 red chillies, seeded and finely sliced 1.5cm cube of fresh root ginger, peeled and grated 2 x 160ml tins coconut cream Juice of 2 limes 2 tbsp soft light brown sugar 4 fish fillets, about 180g each, such as salmon, sea bass, haddock or cod 2 tbsp roughly chopped coriander salt and pepper l Heat the oil in a frying pan and sauté the onion and peppers until just softening. Add the chilli and ginger and cook for another 2 minutes. Stir in the coconut cream and heat until warmed through, but don’t boil. Stir in the lime juice, sugar and salt and pepper. Taste – there should be a nice balance of sweet and tart. l Make 4 double-layer foil packages by cutting out 8 squares of foil big enough to hold 1 fish fillet. Pull the sides of each square up so you are half way to making a parcel and divide the coconut cream mixture between the packages. Set a fish
fillet on top and season well. Scrunch the edges of the foil together to make a wellsealed parcel but don’t wrap too lightly – the fish needs room to steam. l Set the parcels on the barbecue and cook for about 12 minutes, depending on the type and thickness of the fish. Check whether it’s done by carefully unwrapping one of the parcels – the fish should be cooked through and no longer ‘glassy’. Serve the fish in their parcels, opening them up to reveal the contents. Sprinkle over the coriander and serve immediately with lime wedges. Rice is particularly good with this dish too. foodies 21
recipes levi roots
Barbecued chicken fillets with molasses sugar and lime This is so simple and delicious. It’s worth going to the trouble of flattening the chicken as it makes cooking easier. Serves 6 6 chicken breasts, skin removed 4 tbsp molasses sugar juice of 4 limes 3 tbsp olive oil leaves from 3 fresh thyme sprigs salt and pepper
Grill it with Levi: 100 Reggae Recipes for Sunshine and Soul by Levi Roots, published by Ebury Press, £18.99
l Put the chicken breasts between 2 sheets of greaseproof paper or clingfilm and bash them flat with a rolling pin. If you don’t do this you might find that the outside is cooked and dry while the inside is still raw. l Mix the remaining ingredients in a
large, shallow dish and add the chicken. Cover with clingfilm and marinate in the fridge for a couple of hours. l Lift the chicken out of the marinade. Barbecue for 7 minutes in total, turning and basting with the marinade as it cooks. Serve immediately.
STICKY STOUT RIBS These ribs have a slightly bittersweet edge that makes them really delicious and different. Stout is one of the most popular dishes in Jamaica and makes a brilliant marinade that you can then boil down to a sticky, dark glaze. Serves 6-8 2 small racks of pork ribs 2 bay leaves 1 tbsp soy sauce
For the marinade 400ml stout 4 tbsp soft dark brown sugar 2 tbsp Mild or X Hot Reggae Reggae Sauce (barbecue or chilli sauce) 2 tbsp cider vinegar 2 garlic cloves, crushed 1 tbsp soy sauce
● Put the ribs in a large lidded pan and cover with water. Add the bay leaves and soy sauce and bring to the boil. Reduce the heat and simmer with the lid on for 45 mins - 1 hour. ● Meanwhile, combine the marinade ingredients in a pan. Simmer over a low heat until the sugar has dissolved, then boil for 5 minutes to thicken slightly. Leave to cool and then transfer to a shallow dish. ● Drain the ribs, add them to the marinade and turn well to coat. Set aside. As soon as the ribs are cool, cover and chill, ideally overnight, or as long as possible, turning them over every so often. ● Lift the ribs out of the marinade 20 minutes before cooking. Reserve about 150ml of the liquid for basting and boil the rest to produce a sticky glaze, taking care that it doesn’t burn. Barbecue the ribs for 5 minutes or so on each side, turning and basting with the marinade as you go.
cake of the month FOODIES
STRAWBERRY CREAM CAKE Serves 8 For the whisked sponge 85g caster sugar, plus extra for dusting 85g plain flour, sifted, plus extra for dusting pinch of salt 3 medium eggs
For the strawberry filling 310g strawberries 1 tbsp kirsch 2 tbsp caster sugar 225ml double cream
l Preheat the oven to fan 170°C. Lightly oil two 18cm tins. Line the base with baking parchment and lightly oil. l Dust the sides of each tin with caster sugar and flour. l Sift the flour and salt and set aside. Place the eggs and sugar in a bowl. If you’ve an electric whisk, beat until it’s pale and thick. If whisking by hand, place the bowl over a pan of just-boiled water; whisk until pale and thick, then remove from the pan and whisk until cool. l Tip the flour over the surface of
the whisked egg mixture and, using a flat spoon, gently fold in the flour. Divide between the tins and bake for 20 minutes. Press the cake with your fingertip: it will spring back if cooked. l Leave the cakes for 5 minutes. Turn out the cakes and peel off the paper. Dust the top of one cake with caster sugar. Leave until cold. l Hull, halve and slice the strawberries. Toss with the kirsch and caster sugar. l Whip the cream until it forms soft peaks. Fold in the strawberry mixture. Spread over the bottom sponge, leaving an edge for the cream to squeeze into. Gently squash on the sugared top and add a further dusting of caster sugar.
National Trust Simply Baking by Sybil Kapoor, published by National Trust Books, £25 foodies 25
MEET the chefs jo Wheatley
family affair Great British Bake-Off winner Jo Wheatley loves the bonding experience of baking with her children
or me it all started at the tender old age of three, making pastry with my nan in her kitchen on an upturned sock bin. I wonder now, if my nan hadn’t allowed me to ‘help’, would my love of baking have been so intense? My Auntie Helen is also a wonderful baker, and whenever we went over to her place she was always knocking up something amazing. I always wanted just to stand beside her and revel in the homely feeling she created. When my cousin was very small we were invited to his birthday party and Helen made biscuits for all the children with our named piped on them. I still remember being in awe of these amazing bakes, iced in pink for the girls and blue for the boys. Even then I knew the love and attention my auntie had put into these little biscuits. On my lovely Dad’s side all the aunties and grandchildren used to meet up after a trip to the market every Saturday. There were eight aunties and lots of grandchildren and we all squeezed into my Nanny Jessie’s small kitchen, where somebody always had a bag with a bake in it.
Showing a child how to bake can be a lovely experience for both pupil and teacher, perhaps especially when it leads on to a picnic in the garden. My lovely mum-in-law Kath taught me that what children want most is our time. When the boys were little I’d go to collect them and they would all be sat in Kath’s garden around a small child’s table set for tea – a big mud pie with a candle plonked in the middle of it, three muddy boys, best china and Nanny at the centre of a teddy bears’ birthday tea. Baking is about memories, old ones and ones yet to be made: a favourite auntie’s bread pudding; a nan’s apple pie; eating the most amazing croissant with a loved one; madeleines that remind you of the most romantic dinner; a birthday cake shaped like a fort for a special four year old… I could go on forever! Baking gives me a passion and a creativity that I truly never thought existed, and I love the way it draws people together through their common interest in something so nurturing and giving. l
recipes jo Wheatley
Mint choc chip shots These little creamy shots came about in memory of a childhood moment when my brother Mark and I had been at the home of Kathy and Mick, our honorary aunt and uncle â€“ an unforgettable day when they gave us our first taste of chocolate mint-chip ice cream and we played in the garden with a sprinkler that created a lovely little rainbow. Makes 6 200ml double cream 200g full-fat cream cheese Small quantity green food colouring gel 4 tbsp icing sugar 1 tbsp peppermint
essence 30g dark mint chocolate, grated coarsely 3 Bourbon biscuits, broken into crumbs 6 mint leaves
l Whip the cream to soft peaks, then fold in the cream cheese, food colouring, sugar and peppermint essence. Taste to test the flavour. l Fold in the chocolate shavings. l In small shot glasses, add a teaspoon of biscuit crumbs. l Spoon cream mixture into a piping bag and pipe into the glasses. Top with some biscuit crumbs. l Chill for up to half an hour, then serve topped with a little mint leaf.
A Passion for Baking by Jo Wheatley, published by Constable, ÂŁ18.99
CHOCOLATE, CARDAMOM AND STRAWBERRY SWISS ROLL I love the flavour of a little cardamom with strawberries and chocolate: it is truly a marriage made in heaven. Serves 6-8 4 large eggs 100g caster sugar, plus 3 tbsp for sprinkling 40g cocoa powder 40g self-raising flour 25g cornflour 300g strawberries, hulled and sliced 3 tbsp cardamom sugar 300ml double cream 150ml Greek yoghurt 1 tsp orange zest, finely grated 50g white chocolate, finely grated
● Preheat the oven to 180°C. ● Using a free-standing mixer, whisk together the eggs
and 100g of caster sugar until pale, light and fluffy. ● Sieve the cocoa, flour and cornflour into another bowl and fold into the egg mixture, one third at a time, using a large metal spoon. ● Carefully spoon the mixture into the prepared tin and bake on the middle shelf of the oven for about 10-12 minutes until puffy and well risen. ● Lay a large sheet of baking parchment on the work surface and sprinkle with 3 tablespoons of caster sugar. ● Turn out the tin onto the parchment and peel off the
baking paper. Roll the cake up, starting from one of the short ends, and with the sugared parchment inside the sponge. Cover with a slightly damp tea towel and leave to cool. ● Sprinkle the strawberries with half of the cardamom sugar and leave to one side for 5 minutes. ● Whip together the cream, Greek yoghurt, orange zest and remaining cardamom sugar until it forms soft peaks. ● Carefully unroll the sponge. Sprinkle with the white chocolate and lay strawberries over. Spread the cream mixture over and re-roll as tightly as possible.
Make a date to visit Glasgow’s top-rated restaurant serving contemporary Italian cuisine in the beautiful Merchant CityGlasgow’s growing “cultural quarter”. A family-run restaurant where the head chef, Angelo, hails from Palermo on the Island of Sicily and the head waitress, Francesca, from Sorrento, have worked with the family for over 16 years combined. Qua Italian restaurant prides itself on its southern Italian roots and offers a unique dining experience due to the Sicilian and Pugliese kitchen staff, its Sorrentine head waitress and the Molisan family who own and work in the restaurant. Numerous glowing newspaper reviews attest to impressive standards maintained at the
restaurant with Tam Cowan of Daily Record fame, Dinertec (Evening Times) and the Glaswegian all awarding the food top-ratings and reserving special praise for the “great fresh produce”, the “mouthwatering” cuisine and the “excellent value and service”. Ever popular with the locals, the restaurant also won the prestigious Herald newspaper’s “Readers’ Recommended Restaurant Award” for the Merchant City area in 2012. It serves-up great value set lunch and pre-theatre menus as well as a regularly updated seasonal a la carte menu. Daily specials including handmade fresh filled pastas and an extensive all-Italian regional wine list ensure your return visits will be as varied and enjoyable as your first.
jo Wheatley recipes
Mini pistachio meringues These were one of my final bakes for The Great British Bake Off. I was fast asleep when I came up with the idea: I’d been to Sainsbury’s the evening before and found some freeze-dried raspberry white chocolate and bought it without knowing how I was going to use it. The next morning I jumped out of bed and couldn’t wait to try it out, and it really didn’t disappoint. If you can’t find this particular chocolate, you can use freeze-dried raspberries and add them to melted white chocolate. You can buy freeze-dried raspberries very easily online. Makes 30 3 egg whites 1 tbsp lemon juice 150g caster sugar 30g pistachios, shelled, unsalted and finely chopped 100g white chocolate with freeze-dried raspberry pieces 150ml double cream, whipped 30 fresh raspberries 30 mint leaves (tiny ones)
l Preheat the oven to 110°C. l In a spotlessly clean, dry bowl, whisk
the egg whites to soft peaks and add the lemon juice. l Gradually fold in the sugar, then add the nuts by gently folding in using a large metal spoon. l Spoon into the piping bag, and pipe little nests onto the prepared baking tray, about 3cm wide and 3cm high. l Bake for about 1 hour, until dry and
crisp. Turn the oven off and leave the meringues to cool inside. l Melt the raspberry chocolate in a heatproof bowl. Stir until smooth and brush the insides of the meringue nests, then leave to set. Whip the cream to soft peaks, spoon into a piping bag and pipe little swirls onto the nests. l Top each meringue nest with a raspberry followed by a mint leaf.
MEET the chefs pete evans
Sharing the love Pete Evans explains how heâ€™s rediscovered his passion for cooking simple, delicious basics - his way
hen I started my cooking career I was young, hungry for respect and eager to prove that I could run my own kitchens. I worked hard and had the good fortune to find myself executive chef for the successful restaurant group Hugos. I designed menus for the restaurants, cooked elegant food at high-profile events and got to travel and learn more about food from other countries. Eventually, as my children got a bit older, I began spending less time in commercial kitchens and more time cooking at home for my family and friends. Some of the fancy, technical dishes gave way to simpler, family-style food. I focused on cooking the best produce as simply as possible, so the flavours could speak for themselves. Cooking has become much more about health and nutrition, and that in itself has taken me on another journey. Once you know how to cook, you can adapt your style to any situation, whether itâ€™s lunch for your mum or dinner over a campfire. There is a time and a place for everything, fancy and simple. l
Peking duck rolls – my way This may be the most popular finger food in the world – created by the Chinese in the 1300s and perfected over the next 700 odd years. I’d say you’re in trusted hands with this dish. It’s always a crowd-pleaser and the best part is it’s so easy to make. You can buy everything you need at your local Asian grocer Makes 20 75g plain flour 2 tbsp cornflour 60ml milk 2 free-range eggs 40g butter, melted 1 Peking duck (from a Chinese barbecue shop) 200ml hoisin sauce 50ml plum sauce 4 baby cos lettuces,
leaves separated and washed 6 spring onions, cut into batons 2 cucumbers, cut into batons 1½ tbsp toasted sesame seeds
l To make the pancakes, combine the flours in a bowl, make a well in the centre and whisk in the milk, eggs, half the butter and 80ml water. Whisk until the batter is smooth. Pour into a jug. Cover and stand for 15 minutes. l Heat a small non-stick frying pan over low-medium heat. Brush with the remaining butter. Pour 2 tablespoons of batter into the frying pan and spread to form a thin pancake about 15cm in diameter. Cook for 2 minutes. Turn and cook for a further minute. Transfer to a plate. Repeat with the remaining batter adding a little more milk if it gets too thick. Cool the pancakes and shred 2 of them to use as garnish. Use the remaining pancakes cut in half to serve with the duck.
l Remove the skin and meat from the duck. Thinly slice both. Combine the hoisin and plum sauces. Lay 20 lettuce leaves on plates and top with shredded duck meat and skin, spring onion and cucumber. To serve, spoon over some sauce, sprinkle with the sesame seeds and top with the shredded pancake.
3167 foodies full page ad 2013_Layout 1 30/05/2013 6:36PM Page 1
Scotland’s Artisan Food Festival 31st Aug - 15th Sep
Do something delicious! 16 days of delicious experiences, foodie events and hands-on activities at Scotland’s artisan food festival. Last year’s sell out events included chocolate sculpture workshops, gourmet wild food forages, artisan bread making courses and a spectacular steak night! Get your hands on the Flavour Fortnight 2013 Programme by ordering your copy at:
www.flavourfortnight.co.uk 034_FF045_Flavour.indd 34
pete evans recipes
Spiced lamb skewers with pomegranate molasses I love lamb in all its forms; from the tender rack, tasty rump, the mouthwatering roast leg of lamb to deep-fried brains. This is one of the best ways I have prepared it over the past few years Serves 4 400g low-fat minced (ground) lamb 1 garlic clove, peeled and minced 1 tomato, seeded and finely diced 1 tsp pomegranate molasses, plus extra to serve seeds of 1 pomegranate, to serve mint leaves, to serve
For the Turkish spice mix 35g ground cumin 3 tbsp dried mint 3 tbsp dried oregano 2 tbsp sweet paprika 2 tbsp cracked black pepper 2 tsp hot paprika
l Soak 8 bamboo skewers in water overnight or use metal skewers. l To make the Turkish spice mix, combine all the ingredients and store in an airtight container until needed. l Combine the lamb with the garlic, tomato, molasses and 1 tablespoon of the Turkish spice, then mix thoroughly and season with sea salt and cracked black pepper. Shape the lamb around the skewers and refrigerate for 30 minutes to set before cooking.
l Combine the yoghurt with the pomegranate molasses, mint and sumac. l Preheat a barbecue hotplate or grill pan to medium. Add the skewers and cook for 3 minutes, then turn and cook for a further 3 minutes or until cooked through. l Serve with the yoghurt sauce, pomegranate seeds and mint. If you like, you can drizzle a bit more pomegranate molasses over the lamb once it is cooked.
For the pomegranate yoghurt 125g plain yoghurt 2 tbsp pomegranate molasses 1 small handful of mint, chopped 1 tsp sumac
Cook with Love by Pete Evans, published by Murdoch Books, ÂŁ20
MEET THE CHEFS ETHICUREAN COOKBOOK
Come into the garden The team behind Michelin Bib Gourmand-winning The Ethicurean explain the philosophy behind their restaurant
HE ETHICUREAN sits below an overgrown Georgian estate, sometime haunt of Wordsworth and Coleridge. Its gardens are a labyrinth of roses, pergolas and chipped statues. The restaurant and kitchen are housed in two of the original glasshouses within Barley Wood Walled Garden, built in 1901. This was the year in which Queen Victoria took her final breath. Our walled garden is filled with neat rows of cabbages and espaliers of greengages and apricots. Hundred-year-old vines have bullied their way through a small brick hole in one of the glasshouses. Cambered red-brick paths frame a patchwork garden
of cannellini beans. Mark, the gardener, brings us trugs of vegetables each morning and the starched white flash of a chef’s tunic can be seen around the herb borders just before lunch. British seasonality, ethical sourcing of ingredients and attention to the local environment are the foundations of our business. We are four friends, and between us we have overlapping areas of expertise that range from practical knowledge of running a business, to the science of cooking and to foraging. We are self-taught and want to offer an approach to British food that is neither exclusive nor isolating; and one that is fundamentally about sharing knowledge and passion. ●
CAERPHILLY AND CIDER WELSH RABBIT Serves 6 Large, unsliced white loaf 100g soft salted butter 150ml medium cider 100ml single cream 2 tbsp vintage cider vinegar, such as Ostler’s 2 tbsp Worcestershire sauce 2 pinches smoked paprika 250g Gorwydd Caerphilly (or aged Cheddar), grated 2 egg yolks (omit if using Cheddar)
● Heat the oven to 200°C. Cut the ends off the white loaf and then divide the loaf into 6 slices. The thickness of the slices is one of the factors that makes this rabbit so perfect. Using a pastry brush, lightly brush butter on both sides of the bread. Put the slices on a baking sheet and bake for 8 minutes, turning them over halfway through. Both sides should be very lightly golden. Leave on a wire rack to cool. ● Put the cider, cream, vinegar, Worcestershire sauce and paprika in a non-stick saucepan, place over
a medium heat and cook, stirring regularly, until the mixture has reduced to the consistency of double cream. It should be a deep shade of brown. Lower the heat and add the cheese and the egg yolks, if using. Stir until the cheese is melted, then whisk the sauce until very smooth and glossy. Leave to cool and thicken to a paste consistency. ● Spread the mixture edge to edge on the toasted bread. Return them to the oven for 4 minutes, then place under a hot grill until evenly browned.
Crab salad with new potatoes, pickled carrot and smoked paprika mayonnaise The quantities given for the smoked paprika mayonnaise make more than you need for this recipe but it is very versatile. Serve it with other salads, smoked fish and as a general substitute for bought mayonnaise. Serves 4 200g new potatoes, scrubbed clean and cut into 5cm chunks 1 live brown crab or 2 live spider crabs 200g spring salad leaves 80ml salad dressing few pinches ground mace bronze dill or fennel fronds 100g pickled carrots edible flowers (optional)
for the smoked paprika mayonnaise 1 large free range egg yolk ½ tbsp honey ½ tbsp Dijon mustard ½ tbsp smoked paprika 1 tsp fine sea salt 450ml rapeseed oil 1 tbsp cider vinegar
l First make the mayonnaise. Using a stick blender, electric whisk or freestanding electric mixer, combine the egg yolk, honey, mustard, paprika and salt. Whisk on full speed for 30 seconds or until smooth. With the whisk or blender running on full speed, very slowly start adding the oil. After a third of the oil has been mixed in, add the vinegar, then continue in the same fashion with the rest of the oil. Be sure to pour in a very fine, steady stream to begin with; if you add too much oil early on, the mayonnaise will split. As the oil is being incorporated, the mayonnaise should start to thicken to a thick, orangey-red emulsion (you may not need all the oil). Check the taste and season with more salt and vinegar, if necessary. l Cook the potatoes in boiling salted water until tender, then drain and leave to cool. l Cook and prepare the crabs. Place some of the salad leaves on 4 serving plates with the potatoes. Add more leaves, intertwining them with the crabmeat. Dress each layer as you go with salad dressing, while trying to maintain height in the dish to keep it looking attractive. The claws of the crab look great when extracted whole, so combine these with the flaked white crab meat for extra visual appeal. Spoon on as much of the smoked paprika mayonnaise as you wish, then finish with a few pinches of mace, the bronze dill or fennel fronds, pickled carrots and any edible flowers you may have.
Asparagus with toasted sesame and hollandaise sauce People are often put off by the seeming complexity of hollandaise sauce, but our method offers an easy way to achieve a consistent result every time. We choose to scatter toasted sesame seeds over the dish, as they add a soft, nutty crunch to a delicate ingredient Serves 4 2 tbsp sesame seeds 4 sprigs of tarragon 20 asparagus spears, trimmed
for the hollandaise sauce 3 egg yolks 1 tbsp vintage cider vinegar, such as Ostlerâ€™s 125g chilled, salted or unsalted butter, cut into 1cm cubes Sea salt l First make the hollandaise sauce: fill a saucepan two-thirds full with water and bring to a rapid boil. Put the egg yolks and vinegar in a heatproof bowl and whisk for about 1 minute, until pale and fluffy. Take the pan of boiling water off the heat and set the bowl over it, ensuring the base of the bowl is not touching the water. Quickly add all the butter to the bowl and whisk steadily with a balloon whisk until the heat from the water melts the butter and cooks the eggs. After a few minutes of constant, gentle whisking, the hollandaise will thicken. When it is the consistency of a thin custard, take the bowl off the pan and continue whisking until the consistency changes to that of an immaculate, velvety custard. l Toast the sesame seeds in a frying pan over a low heat until they are light golden brown. Once they begin browning they can burn very easily, so keep your eye on them and stir regularly for an even colour. Remove from the pan and leave to cool.
The Ethicurean Cookbook published by Ebury Press, ÂŁ25
North Berwick International Highland Games 'A Champion Scottish Day Outâ€™ Saturday 10th August Recreation Park, Dunbar Road Easy Access by Rail and Bus Gates open at 9 am Events start at 10 am approx
Pipe Bands, Solo Piping, Highland Dancing, Heavy Events, Food & Stalls http://northberwickhighlandgames.co.uk
FOODIES FOCUS FORAGING
The world’s gone wild Self-confessed urbanite Amy McGoldrick goes into the wild for her food this month
HAT COMES to your mind when you think of foraging? Scraps of scraggly plants, burrowing through soil, probably poisoning yourself? Now’s the time to rethink all your notions about what foraging means in the modern world. So it was, with an open mind and a hungry stomach, that I took part in top Edinburgh chef Paul Wedgwood and renowned forager Robin Harford’s Gourmet Wild Food Foraging Course. Robin started with the small chickweed that darted out of walls and bitter cress that sprang out of cracks down the closes of the Royal Mile, hiding in plain sight. A quick taxi to Redhall Walled Garden, a stunning 18th century 6-acre estate, proved you don’t have to travel far in a city like Edinburgh to feel like you’re away from the urban and the commonplace. While Robin expounded upon the properties and uses of ground elder, wild
garlic, three cornered leek and cow parsley, Paul was darting off to grab sweet cicely here, hogweed there – clearly an old pro already. Passion shines through from the pair; while Robin gives a plant’s properties, Paul talks of flavours and how he incorporates the ingredients into his dishes. Robin proved a wonderful raconteur. His stories spanned his life and experiences whilst always remaining relevant to the course.
“Paul is clearly an old pro already” Rain proved to be no problem as we all huddled excitedly around a gorse bush, taking in the intoxicating smell of sweet coconut. Robin told of how to preserve using pine needles, the best soups using dandelion leaves, and how to make the most of your purslane. Recipes were forming
in my mind, and I couldn’t wait to wander home and look at Edinburgh through fresh eyes. Nettles in particular are a wonder - with high levels of protein, iron, calcium and even properties that alleviate hayfever, they’re less of a nuisance and more of a lifesaver. Once we arrived back at Wedgwood the Restaurant, we enjoyed a five-course menu containing the very ingredients we had foraged for. From wild garlic panna cotta with crushed peas and crisp beet, to rhubarb and pink peppercorn trifle with candied cow parsley stem, sweet cicely pesto and primrose petals, it was a delight throughout. I was left feeling more full and satisfied than any processed or carbohydrate-laden meal possibly could. I would advise to take this course; it will change how you see the world, and how you appreciate what’s on your plate. ● £125 Wedgwood the Restaurant, Royal Mile, 267 Canongate, EH8 8BQ www.wedgwoodtherestaurant.co.uk www.eatweeds.co.uk
Seasonal ingredients (but please be advised, don’t pick plants without an experienced forager): ● Sweet cicely ● Ground elder ● Chickweed ● Wild garlic ● 3 cornered leek ● Cow parsley ● Hawthorne ● Clove
root ● Gorse flowers (but only when smelling of coconut) ● Pink purslane ● Dandelions ● Nettles ● Comfrey foodies 41
cooking with kids FOODIES
Little Harley and Henry hedgehog rolls These are the sort of bakes I love to make with my godchildren and look forward to making with Harley when he is a little bigger. I would probably make the dough in advance, though, because children can be really impatient waiting for it to prove. Makes 10 rolls 300g strong white bread flour ½ tsp sea salt 1 tsp caster sugar 1 tsp fast-action yeast 100ml water, warmed 50ml full-fat milk, warmed 10g unsalted butter, softened 20g currants 5 glacé cherries, quartered 1 large egg, beaten
l Tip the flour, salt, sugar and yeast either into the bowl of a free-standing mixer fitted with a bread hook or into a large bowl, and mix until combined. Make a well in the middle. l Combine the warm water and milk in a jug, add the softened butter and stir so that the butter starts to melt. Slowly pour the warm liquid into the dry ingredients and mix until it’s akk fully combined. l Knead for about 7 minutes in the mixer or for 10-12 minutes by hand (little hands may need some help here) until smooth and soft. l Put the dough into a lightly greased mixing bowl, cover with cling film and
leave to prove until doubled in size. This will take about 1- 1 ½ hours. l Turn out onto the work surface and knead for about 1 minute to knock back the dough. Divide evenly into 10 balls and form pinecone-shaped rolls. Place 5 rolls on each baking tray, then cover with greased cling film and leave to prove for 1 hour. l Preheat the oven to 200°C. l Push currant eyes into each roll and a cherry quarter for his nose. Brush each roll with the beaten egg. l Use scissors to snip little spikes onto each roll. Bake in the middle of the oven for 10-12 minutes until they sound hollow when tapped underneath. foodies 43
CRAFT BEER VENUES FOODIES
Amy McGoldrick gives the best craft beer haunts in time for Father’s Day
Know your craft Edinburgh Guildford Arms 1 West Register Street, Edinburgh EH2 2AA Tel: 0131 556 4312 www.guildfordarms.com A beautiful décor invites you in, whilst their 5-10 beers on draught ensure you say. Enjoy the interesting ales, great atmosphere and 10 real ale hand pull pumps.
Holyrood 9A 9A Holyrood Road, Edinburgh EH8 8AE Tel: 0131 556 5044 www.theholyrood.co.uk Any established beer lover has heard of the 9A; with 25 beer lines on the bar (10 of which are rotational), their selection brings you the best from Scotland, the rest of the UK, the USA
(above) Guildford Arms (below) Holyrood 9A and Europe. Not to mention the over 40 bottled beers and ciders in the fridges. With burgers and such a stunning array of the finest craft beers, you can’t help but be impressed.
The Regent 2 Montrose Terrace, Edinburgh EH7 5DL Tel: 0131 661 8198 www.theregentbar.co.uk Edinburgh’s LGBT-friendly real ale pub, The Regent is relaxed and oozes originality. With games, art exhibitions from local artists and fantastic food, it’s twice been voted Pub of the Year. Local, national and seasonal beers are rotated regularly. Definitely worth heading out of your way onto Abbeyhill!
FOODIES CRAFT BEER VENUES
GLASGOW Inn Deep 445 Great Western Rd, Glasgow G12 8HH Tel: 0141 357 1075 www.inndeep.com Run by the second generation of the Williams Bros Family, Inn Deep have 6 house drafts, alongside 3 gust cask and 3 guest keg lines which are rotated regularly so as to feature some of the best independent craft beer producers. With its riverside setting, this is the perfect place to nestle with a beautifully cold pint on a warm summer’s day.
Munro’s 185 Great Western Rd, Glasgow G4 9EB Tel: 0141 332 0972 www.munrosglasgow.co.uk Munro’s opened in February following a major refurbishment to what was formerly the Captain’s Rest. Specialising in craft beers and cask ales from both around the world and a bit closer to home, at any one time Munro’s
Above: Munro’s Right: Inn Deep has eight craft and six cask taps which regularly change. That’s not to mention a full fridge of unique bottled beers. The ideal destination for lovers of a great pint in the West End.
BrewDog 1397 Argyle St, Glasgow G3 8AN Tel: 0141 347 175 www.brewdog.com/bars/glasgow BrewDog’s mission is well known and admirable; to combat the
high street chains and bring beer that is free from additives and preservatives into the public sphere. Within view of Glasgow’s stunning Kelvingrove Museum – and with floor to ceiling glass frontage to take full advantage of this - BrewDog Glasgow is on hand with passionate staff and a vast array of international and exclusive beers. ●
CURRY DELIGHTS Dakhin Candleriggs, G1 1NP Tel: 0141 553 2585 dakhin.com Excellent sauces and dishes piled high. Comfortable atmosphere and great service. Mother India’s Café 1355 Argyle St, G3 8AD Tel: 0141 339 9145 motherindiaglasgow. co.uk Enjoy a tapas-style meal,
lovely wine and affordable prices. The Dhabba 44 Candleriggs, G1 1LE Tel: 0141 553 1249 thedhabba.com The emphasis at Glasgow fixture The Dhabba is on authentic recipes using fresh, natural ingredients. Enjoy the varied menu. Tuk Tuk 1 Leven St, EH3 9NB Tapas portions mean you can enjoy
a variety of quality, well-spiced dishes at very reasonable prices. Enjoy veggie and vegan options, lovely sides and a nice, modern atmosphere. Kalpna 2-3 St Patrick Square, Edinburgh EH8 9EZ Tel: 0131 667 9890 kalpnarestaurant.com A family-run restaurant for over 25 years, Kalpna serves
incredible vegetarian food every time. Fresh, locally-sourced ingredients bring glorious flavours to both their classic and new dishes. 10-to-10 In Delhi 67 Nicolson St, Edinburgh EH8 9BZ Incredibly good value. With opulent, decorative surroundings and curries from as little as £4, settle in amongst the cushions and enjoy a steaming cup of chai to top it all off.
FOODIES FOCUS COOK SCHOOLS NEWS
EDINBURGH SCHOOL OF FOOD AND WINE Edinburgh www.esfw.com Learn how to effortlessly entertain guests in ESFW’s Panic Free Entertaining day course. You’ll learn how to make an extravagant but easy three course meal, including loin of lamb wrapped in Parma ham with redcurrant and red wine jus and a crème brulée dessert. With their fish course, you’ll learn how to cook lobster, Thai-style mussels and a vibrantly tart lemon pie.
MARTIN WISHART COOKERY SCHOOL Edinburgh Tel: 0131 555 6655 www.martin-wishart.co.uk For foodies who have mastered the basics and are interested in creative and experimental flavours, Wishart is for you. Make presse of vine tomatoes, roasted watermelon and curry oil, pine nuts, capers and feta as a show-stopping appetizer. For the main course, you’ll learn to make an olive oil poached salmon fillet with seasonal peas and broad beans, followed by raspberry macaroons and white chocolate cream for dessert.
BELLINI COOKERY SCHOOL Edinburgh Tel: 0131 629 3532 www.bellinicookeryschool.co.uk
Bellini specialises in homemade, authentic Italian fare. Cooking seasonally is what Italians do best. Bellini will show you how to follow the seasons to create Italian classics. They offer day courses in Fresh Pasta Making, Master the Art of Risotto Making, Filled Pastas and Sauces, Italian Flavoured Bread Making and Focaccia, Chocolate Heaven, and Delicious Italian Desserts.
THE COOK SCHOOL Glasgow Tel: 01563550008 www.cookschool.org For adventurous eaters looking to learn new cuisines, The Cook School offers a variety of interesting courses. Learn how to cook Mediterranean cuisine in their Tapas course. In their Curries cookery course, make chicken tikka, carrot and pumpkin curry, naan bread and mascerated fruits, yoghurt and pistachio praline. East meets West in their Fusion course, where you’ll make duck spring rolls with chilli jam, tamarind glazed chicken wings, prawn pad thai, coriander flat bread, and a silky coconut panna cotta with lychee syrup.
EDINBURGH NEW TOWN COOKERY SCHOOL Edinburgh Tel: 0131 226 4314 www.entcs.co.uk Winners of the Best Scottish and UK Cookery School Awards, ENTCS is offering a Baking Day. Learn how to make perfectly chewy macaroons, sticky lemon syrup sponge cake, earthy walnut bread, scones, and dark and gooey chocolate and raspberry brownies. Or learn regional French fare in their French Cuisine day course where you will learn classics from Provence, Burgundy, and Limousin.
FLAVOURS OF ITALY Edinburgh Tel: 0131 343 2500 www.flavoursholidays.co.uk Flavours of Italy offers cooking holidays in Sicily, Puglia, Tuscany and Umbria. Flavours takes small groups so that cooking lessons are relaxed, fun and hands on. Their local chefs are very passionate about cooking and sharing their knowledge. You’ll learn new techniques, recipes and have a wonderful week in Italy, suitable for a flying visit or a longer, week-long course. Bellissimo! ●
From one day workshops to inspire your cookery passion, to a six month diploma course to set you up as a professional chef, we have something for you. Courses include: • One Week “Getting Ready for University” Course • One Month Basic Course (tailored to gap year/ski season) • Three and six month professional cooking courses.
For booking and information please visit www.entcs.co.uk email: firstname.lastname@example.org or call 0131 226 4314
foodies focus kitchen design
Sugar and spice Decorating with pastels can look modern and fun, as long as you remember some simple rules
Pretty pastel style has a huge colour palette of soft tones at its foundation, but these can be incorporated into your home in anything from textiles, paint and wallpaper to furniture, artwork and ceramics. A combination of all these ingredients works best, so try mixing materials, patterns and finishes to create maximum impact, while also giving some texture and weight to this airy, feminine palette.
N E W C A S T L E
F U R N I T U R E
C O M P A N Y
Timeless furniture individually designed and handcrafted to the highest quality 31-35 MARCHMONT ROAD EDINBURGH EH9 1HU TEL: 0131 221 1342 E D I N B U R G H @ N E W C A S T L E - F U R N I T U R E . C O. U K
FA X : 0 1 3 1 2 2 9 6 3 1 9
kitchen design foodies focus
“Offset pastels by teaming with plenty of white”
By mixing pastels with contrasting tones, you can make sure that the style remains colourful without becoming sugary. Offset the sweetness of pastels by teaming them with plenty of white, which allows the soft colour to shine out, but prevents it overpowering the room. There is no need to change your existing kitchen fittings to create a pretty pastel look. Just a few pastel touches, dotted here and there, can give a multitasking cooking and eating space real personality. A shelf dotted with teacups in soft shades can soften the austerity of sleek modern units without obstructing the ergonomic feel.
Pretty Pastel Style by Selena Lake, RPS, £19.99
ZEN LIFESTYLE DR. MURAD FACIAL To celebrate Zen Lifestyle’s 10 year anniversary and the revamp of the Teviot branch I was invited to try the Murad Resurgence Renewal facial. Beauty Salon of the Year 2012, Zen has so far been handed 15 national beauty industry awards. Standards are very high in this welcoming, relaxing environment. I couldn’t help but notice the wonderful, fresh flowers that lifted the mood of the building. Avocado oils and shea butter were applied to hydrate my skin and restore texture and tone, while soybean, fruit enzymes and clove were used to increase elasticity and diminish the appearance of fine lines. Dr Murad certainly knows what he’s doing and my skin felt softer, smoother and immediately more radiant. The face mask is filled with tingling fruit enzymes, leaving me feeling energised and glowing. £95 2-3 Teviot Place, EH1 2QZ www.zen-lifestyle.com foodies 55
Oh baby Jelly’s not just for kids, as these tasty shots prove
LEMONCELLO JELLO SHOTS Seven 6.5 x 11.5cm or eight 7.5 x 11cm leaves of gelatin 7 medium or 5 big lemons 135g pack of lemon jelly 350ml water 150ml limoncello 1 tbsp caster sugar
● Boil the kettle. Then put the gelatin leaves into a small, wide bowl, cover them with cold water and set aside to soften. ● Cut the lemons in half lengthways and, using a spoon, scoop out the juicy flesh. ● Set each lemon shell, cut side up, on a large tray. ● Break up the lemon jelly a bit and put it into a heatproof measuring jug, then pour over enough hot water and limoncello to reach 500ml in the jug. ● Pick up the softened gelatin leaves. Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the gelatin into the jelly and hot water. Stir constantly until it dissolves, then stir in the sugar. ● Use the jelly to fill each lemon shell right up to the very top so it’s almost overflowing. Let them cool down for about 5 minutes then whack them in the freezer for 30 minutes to firm up. They will set in the fridge also, but allow double the time.
Fast, Fresh and Easy Food by Lorraine Pascale, Harper Collins, £20
Watermelon Jello Shots A happy walk down memory lane with a twist. Seven 6.5 x 11.5cm or eight 7.5 x 11cm leaves of gelatin 16 small or 14 medium limes 135g pack of strawberry jelly 250ml hot water 150ml vodka 1 tbsp caster sugar 1 large or 2 small passion fruit l Cover the leaves with cold water and set aside. l Cut the limes in half and scoop. Put each one in the hole of a tin. l Break up the jelly and put into a jug. Pour hot water and vodka over it. l Squeeze out as much liquid as you can from the gelatin. Put the leaves into the hot water. Stir until everything is dissolved. Stir in sugar. l Fill each lime shell so it’s almost overflowing. Let them cool down and then whack them in the freezer for about 25 mins. l Scoop out the passionfruit seeds. Dab them dry and set aside. l Once the jellies are just beginning to firm up, remove and carefully arrange the passion fruit seeds on top, about six seeds on each one. Lightly press each one down then freeze. l Once firm, remove from the freezer. Using a non-serrated knife, cut them in half and there you have it!
Pink and juicy ¼ pomegranate 2 lychees 2 parts cachaça 250ml water 250g sugar Grated zest of 1 lemon Zest of ½ orange Seeds from 1 vanilla bean 75ml rum Juice of 1 lemon Handful of ice cubes
l Boil the water, along with the sugar, lemon and orange zest and the vanilla seeds. Strain and let cool, then stir in the rum. l Peel the fruits and middle them well with everything else, except the ice, in the shaker. l Add the ice cubes and shake thoroughly. l Strain into a fancy glass. Cut a snazzy lime to garnish it.
Home Made Summer by Yvette van Boven, Stewart, Tabori & Chang, £19.99
RESTAURANT REVIEW THE VINTAGE
THE VINTAGE WORDS SUE HITCHEN
FULLY EXPECTED floral wallpaper and Cath Kidston styling, with a strong possibility of gin cocktails served in teacups, as I approached The Vintage. This newly opened gastropub fills the corner site in Leith’s Henderson Street, formerly occupied by Cafe Fish before their move to Stockbridge. There is not a tasselled standard lamp in sight, but rather an airy bar area with exposed brickwork, old wooden church pews and a raised dining room looking directly into the kitchen and serving area. On an early Sunday evening the bar was buzzing; a wide selection of artisan beers is available in schooners and half pints. The Vintage motto is “things in life are meant to be shared”, and they offer a grazing menu and charcuterie boards with a selection of meats on offer. My dining companion, Jeremy, chose Monmouthshire Dried Cured Ham, which was finely cut and full of flavour. The lamb had a
The Vintage 60 Henderson St Edinburgh Tel: 0131 563 5293 Web: thevintage
distinctly muttony taste, offset by the accompanying sweet chutney and mini gherkins. My Trout Two Ways consisted of grilled trout on a bed of spinach with beetroot slices and trout in pasta parcels. All was served on a chopping board which I found slightly off-putting as it did not help retain the heat of the food and juices seeped into the wood. Jeremy’s Rarebit Burger he declared a triumph - tender beef cooked well and with a melted cheese and rarebit topping, tomato relish and chips. Perfect comfort food! For dessert we shared the St Germain Pecan and Banoffee Tarte Tatin with Honeycomb Ice Cream. This was a delicious combination of crispy puff pastry with piping hot soft baked bananas , pecan nuts, ice cream and chocolate sauce. ●
TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
Renowned maestro Elvis Costello will be making an appearance at Edinburgh’s Festival Theatre, Sunday 16th June. Try a speciality cocktail at the Voodoo Rooms first
What’s New BLOOD AND SAND 25ml whisky 25ml sweet vermouth 25ml Heering cherry liqueur 25ml orange juice Glass: Martini Garnish: orange zest strip ● Shake all the ingredients with ice and strain into a glass. Garnish with an orange zest strip.
JAKE’S PLACE EDINBURGH We’re not sure who Jake is, but we can tell you that he really likes Scottish and American craft beers, Scotch malt whisky and lots of bourbon and rye. This new beer bar by Waverley station also goes large on bloke scoff. We’re talking chicken wings in bourbon BBQ sauce; stout-battered haggis fritters and slow braised giant turkey drumsticks in sticky hickory BBQ sauce. We checked; girls are allowed. 9-13 Market Street, EH1 1DE Tel: 0131 226 1446; www.jakes-place.co.uk
SHEBEEN EDINBURGH Recently relocated from Leith to just off Lothian Road, this South African bar has switched a fair bit of focus to its food offer. The braai or South African barbeque is at the heart of the menu. Massive steaks, Boerewers sausage and the colossal Jo’Burger, designed
for four people or two very hungry ones, are prominent. Cape wines, Windhoek lager and Springbokie shots will help any homesick South Africans feel better. 8 Morrison Street, EH3 8BJ Tel: 0131 629 0261; www.shebeenbar.co.uk
THE PLUM TREE GLASGOW A new Merchant City bistro and deli that sits where Berits and Brown once was, The Plum Tree keeps its customers happy from breakfast with eggs Benedict through to evening burgers and bowls of nachos. Local sourcing from artisan Scottish producers, including craft brewers, is the name of the game here. The deli sharing platters are popular, especially with those who chose to dine al fresco and soak up the Scottish sunshine. Outside blankets are available for those days when the sun is less obliging. 6 Wilson Street, G11SS Tel: 0141 552 6980, www.theplumtree.uk.com
VINTAGE DAD The King’s Favour Sauvignon Blanc 2012, £12.99, Majestic Wine An exciting array of flavours including lemon grass The Ned Pinot Noir 2011, £13.99, Majestic Wine Rounded red berry fruit flavours with hints of chocolate Château de Pennautier Cabardès 2011, £6.99 Majestic Aromas of raspberry and spice with a firm palate
Posh Picnic in the Park Presents
Battersea Park August 16, 17 & 18 Feast in style with
posh picnic POP UP restaurants live music top chefs champagne beach cocktails artisan food vineyard farm BBQ cook offs cake and bake Buy tickets at www.foodiesfestival.com or 0844 995 1111 #
voucher worth ÂŁ10 to be redeemed when you buy a ticket in advance to feast festival quote clapfeast
foodies focus out and about
Out & about
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FOODIES BRIGHTON Some of the best snaps from our Brighton Hove Lawns event. Were you there?
whisky festival The Whisky Lounge partnered with The Scotch Malt Whisky Society for their first event north of the border in Edinburgh
Wine with a view A boutique wine tasting with local Edinburgh wine merchants foodies 65
foodies focus out and about
FOODIES HAMPTON COURT Top chefs Ed Baines and Norman Musa and TVâ€™s Shelina Permalloo and Angela Wilson joined us in the sun