Foodies Magazine January 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 73 JANUARY 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A LUXURYIN GE TAWAYEN ABERDE

RECIPES

and top chefs Yotam Ottolenghi Paul Wedgwood Ramael Scully Aine Carlin

JANUARY 2016 ISSUE 73

TOM KITCHIN

Michelin star’s home comforts

RABBIE ROUSING Celebrate the bard with

Lynn Hill’s cranachan cake

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WELCOME

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

ISSUE 73 JANUARY 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN

A LUXURYIN GETAWAY ABERDEEN

RECIPES

and top chefs Yotam Ottolenghi Paul Wedgwood Ramael Scully Aine Carlin

JANUARY 2016 ISSUE 73

TOM KITCHIN

Michelin star’s home comforts

RABBIE ROUSING

Celebrate the bard with Lynn Hill’s cranachan cake

FRESH VEGAN RECIPES ● HAGGIS & WHISKY ● KITCHEN INTERIORS

Front cover image

A Year of Cake by Lynn Hill, Quercus Books, £20

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Catriona Texellus Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistants Lidia Molina Whyte Kate Emmert Advertising Design Jordan Porteous

Time for you

W

E LOVE THE festive season, but isn’t it great when you finally have a chance to sit back and relax after all the dashing around?

This month’s recipes are all about warmth and comfort, escaping those chilly January days and cuddling up by an open fire – the perfect way to indulge in some welldeserved down time.

Our cover star Lynn Hill’s raspberry cranachan cake will end your Burns Supper with a twist – and after washing A LUXURY TWO down a plate of haggis with a few drams, you’ll be glad NIGHT STAY IN of its lighter flavours. Lynn is the mastermind behind THE HISTORIC the popular Clandestine Cake Clubs, now held all over ABERDEEN the country.

We are thrilled that superstar chef Yotam Ottolenghi is sharing some recipes with us. He has teamed his distinctive style with Malay-Aussie chef Ramael Scully to create tasty dishes with a modern twist on pages 22-29.

Comfort food is at the heart of Tom Kitchin’s recipes on pages 14-21.

The Scottish chef shares the dishes he likes to cook at home, away from the pressures of his a Michelin-starred kitchen. And this month we’re doubling down on the local culinary talent with the acclaimed Paul Wedgwood, whose Burns Supper recipes, p.30-33, will warm your heart almost as much as the customary dram.

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 558 7134 or email the editor: sue.hitchen@gmail.com

Yotam Ottolenghi Hints of Jerusalem flavours give his dishes an innovative twist

Paul Wedgwood The chef-patron of Wedgwood the Restaurant makes Scottish produce shine

Aine Carlin is a former actor turned vegan blogger. Her Peasoupeats is full of cruelty-free ideas

Tom Kitchin The acclaimed Scottish chef dives into comfort food that is easy to make at home foodies 3

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CONTENTS

9

57

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Take a break in the New Year

13

YOTAM OTTOLENGHI 14 See what the dynamic chef is cooking

47

PAUL WEDGEWOOD Call him the haggis master!

22

CELEBRATION CAKES A sweet treat for every occasion

26

HAGGIS 31 These butchers keep the traditional dish on foodies’ plates

54

TOM KITCHIN Learn his comfort food secrets

32

WHISKY In the mood for a wee dram?

40

NEW VEGAN 44 Share in Aine’s personal food journey

51

BURNS NIGHT 49 All you need to know about where to get a traditional Burns Supper INTERIORS 52 Choose the best countertops for your kitchen

62

COOK SCHOOLS

55

SPA NEWS

57

COCKTAILS 59 Say cheers with these stylish tipples REVIEWS

62

NEW BARS

64

OUT AND ABOUT

66 foodies 5

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Chefs

tasting

masterclasses

EDINBURGH Inverleith Park 5-7 August (2016)

FOODIESFESTIVAL.COM â—? 0844 995 1111 Fullpage.indd 10

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BOOKS, TV & WHAT’S ON FOODIES

COOKING THE BOOKS The Power of Three Dale Pinnock, Quadrille Publishing, £20 Dale Pinnock is here to help you get healthy for life! Follow his three principles to make staying healthy easy and straightforward.

Rawsome Vegan Cookbook Emily von Euw, Page Street Publishing, £14.99 Emily’s recipes will have your mouth watering, vegan or not! Anyone can try out her easy-to-follow guide to satisfying vegan eats.

You Have It Made Ellie Krieger, Houghton Mifflin Harcourt, £20 It’s the cookbook you’ve been waiting for: recipes for brilliant, easy make-ahead meals. Save yourself the hassle and time by following Ellie’s deliciously healthy advice!

Follow Donal Tipped to be the next Jamie Oliver after appearing on his YouTube channel, Donal Skehan takes on food from around the world in his new series. Follow Donal sees him travel through Budapest, Amsterdam, Ikaria, San Sebastian, Lisbon, Puglia, Stockholm, Krakow, Istanbul and Istria. In each region Donal is greeted by fellow food vloggers, who act as his guide to the country and its culinary scene. Follow Donal on his tasty journey and learn about new cultures and recipes along the way.

The new series of Follow Donal is scheduled to premiere on Food Network on 11th January.

WHAT’S ON ‘WORLD OF WINE’ GLASGOW WINE TASTING EXPERIENCE 16 Jan, Glasgow Get ready to relax and learn about wine, whether you’re a beginner or wine enthusiast. Spend a day tasting, learning and talking about wine; you even get a 3 Course Food & Wine matching lunch! You’ll leave with a World of Wine notebook, your own wine-tasting notebook, and, most importantly, with increased confidence and a smile on your face.

56 NORTH GIN PAIRING MASTERCLASS 23 January, Edinburgh Develop your gin knowledge by attending 56 North’s Scottish Gins Paired with Cheese masterclass.

They take you around Scotland with eight gin samples, covering the diverse nature of the Scottish gins. This masterclass is designed to introduce guests to pairing gin with both cheese and premium mixers such as Fentiman’s and Fevertree.

EDINBURGH FOOD SAFARI 7 Jan, Edinburgh They do the hunting, you do the eating. Pretend you’re somewhere new for a few hours and take the Edinburgh Food Safari, a fabulous eating and walking tour of Edinburgh – light on walking, heavy on eating. You’ll go to local neighbourhoods so you can taste delicious dishes over the course of an afternoon in a small group of food lovers. Rediscover Edinburgh the tasty way! foodies 7

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One of only 2 Five Star Hotels in Aberdeen – The Marcliffe and MacLeod House

A La Carte Menu Breaks 2015/16 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

Sunday - Sunday Executive Room per night Deluxe Room per night Junior Suite per night

Single £265 Single £285 Single £325

Double £295 Double £315 Double £355

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

Make your 5-a-day fresh and organic Delivered to your door

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Visit us at 37 Broughton Street or 8 Brougham Street, Edinburgh Shop from over 12,000 vegetarian, organic, Fairtrade and special diet products in-store and online

*Free delivery applies to UK mainland only and excludes wholesale bulk items. Fresh fruit and vegetables are subject to seasonal availability.

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SHOPPING

Fish Flask, Gettingpersonal.co.uk, £24.99

Menu norm wire fruit bowl Red Candy, £42.00

Tartan 4 mugs, KSL Living, £45.11

Warm heart

Copper nesting bowls Mia fleur, £30.00

beat the cold by adding a touch of rustic chic to your home

Chai tea set decorators notebook, £19.95 LSA festive ships decanter getting personal.co.uk, £46 Copper dustbin Holly’s House, £65

Deviehl espresso cup AHA Life, £643.40

Orson kitchen stool Mango wood and copper Swoon editions, £89 foodies 9

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FOODIES NEWS

BISCUIT BITES

Britain’s favourite chocolatier has launched a brand new range of delicious biscuits to add an extra touch of indulgence to your afternoon cuppa. Thornton’s biscuits come in a range of tasty flavours, including Caramel Squares, Chocolate Caramel Wafer Rolls and Mint Chocolate Melts.

They’re a must try! www.thorntons.co.uk

MEAT FEAST

SINFULLY SWEET

We hae meat, the family-run, Ayrshirebased butcher famous for delicious pies is launching a new range at Co-op. The range brings butcher shop quality meat to the convenience of the supermarket, making it easy to enjoy local produce.

From the haggis olives to the spiced beef, you’re in for a meaty treat. wehaemeat.com

Award winning artisan bakers SIN offer incredibly delicious cakes without gluten but with a lot of passion. Have your cake and eat it with their sumptuous creations, including gooey chocolate orange brownie and vibrant ginger cake. www.glutenfreegoodies.co.uk

GO NUTS

Give your New Year diet a blast of protein power with the new Hi-PRO Peanut Butter. The smooth and crunchy options each contain more than 25% more protein than mainstream peanut butters and is perfect to boost smoothies and shakes. www.hipronutrition.co.uk

ITALIAN STAR

Congratulations to Mary Contini, director of food emporium Valvona & Crolla, who was recently awarded the Lifetime Achievement Accolade at the Third Annual Scottish Italian Awards. The entrepreuneur and cook book author has been a strong advocate for Italian food and history in Scotland for many years and is a true inspiration. www.valvonacrolla.co.uk foodies 11

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You’ve worked hard all year for this.

We’ll work hard to make sure you get it…

Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth.

You’ve worked hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk.

Book in complete confidence With the multi award-winning Jimmy Martin Travel, you can book in complete confidence.

We’ve years of experience as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too!

Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for.

We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection.

We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

Start your journey here Call 0131 343 1800 | Explore jimmymartintravel.com | Email enquiry@jimmymartintravel.com Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.

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IN W

Relax after the holidays at the stunning Marcliffe Hotel

N

OT READY to head back to work after the holidays? Fancy disappearing to an oasis of relaxation? Foodies is offering you a chance to take a well-deserved break from the craziness of the holiday season with a two-night stay for two at the luxurious Marcliffe Hotel and Spa. The privately owned Marcliffe Hotel and Spa is one of only two 5 star hotels in Aberdeen City and Shire. It is an elegant refuge for the leisure traveller. You’ll be staying in a beautiful country hotel set in its own picturesque grounds on the outskirts of the historic city of Aberdeen in North-East Scotland. If you want to explore as well

as relax, the hotel is ideally located to embrace and enjoy many of the country’s finest attractions - all within easy travelling distance. Your prize stay also includes a full Scottish breakfast each morning and an à la carte dinner in the conservatory on the night of your choosing.

The Marcliffe’s Conservatory Restaurant offers seasonal Scottish produce and in the preparation of their menus, their chefs call on Scotland’s finest fish, shellfish, meat, and game to relfect the true Scottish nature of the hotel. Is your mouth watering already?

All you need to do is enter by answering the question on the right. l

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

What historic city is closest to the hotel?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@foodies festival.com

Entries must be received by 30th January 2016. Subject to availability and allocation. Prize valid Sunday to Thursday from 18.01.2016 to 18.06.2017, based on two adults sharing. Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferable.

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MEET THE CHEF TOM KITCHIN

HOME COMFORTS Acclaimed Scottish chef Tom Kitchin shares the recipes he likes to cook at home

F

OR ME, there is nothing more rewarding than enjoying a meal with my family and friends at home. Running The Kitchin, my restaurant in Edinburgh with my wife Michaela, over the past few years has been exciting and challenging. Needless to say, life is pretty hectic most of the time, but home cooking remains an important focus of my life – a chance to relax and share my passion for food with loved ones.

I believe cooking at home should always be fun, never complicated or time-consuming. At home, I love experimenting with dishes that we serve in the restaurant – to create flavourful alternatives that are, above all, intrinsically simple.

It really is possible The secret to successful home to enjoy comforting, cooking is to source good-quality and to let their home-cooked food ingredients flavours shine through, throughout the week rather than overcomplicate the flavours in a dish. I am as fanatical about seasonality at home as I am in the restaurant, but only because I want everyone to fully appreciate the wonderful natural flavours of fresh produce. If you cook with the seasons, you will enjoy ingredients at their best and your meals will be naturally varied and interesting throughout the year.

However time-pressured you are, it really is possible to enjoy comforting, home-cooked food throughout the week, as well as at weekends. With just a little forward planning and shopping ahead, you can have a meal on the table within half an hour of coming through the front door. Take my word for it. l 14 foodies

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RECIPES TOM KITCHIN

DUCK BREAST WITH RED ONION, SZECHUAN PEPPER & DRIED APRICOT COMPOTE When I’m cooking at home, I always try to find really good alternatives to the timeconsuming sauces that we prepare at the restaurant. This tasty compote is a good example – it balances the richness of the duck beautifully and can be prepared well in advance. The Szechuan pepper gives it a unique flavour.

Serves 4 4 duck breasts, with skin, about 220g each Sea salt and freshly ground black pepper 1 red pepper Olive oil 4 red onions, peeled and halved vertically 4 pak choi 2–3 pickled garlic cloves, sliced

Red onion and apricot compote 10g Szechuan pepper Olive oil 8 red onions, peeled and thinly sliced 100g dried apricots, finely diced finely grated Zest and juice of 1 lemon 300ml chicken stock

l First make the compote. Tie the Szechuan pepper in a square of muslin. Heat a heavy-based saucepan over a medium-low heat and add a good drizzle of olive oil, then the sliced onions. Cover and sweat gently for 2–3 minutes. Season with salt and add the dried apricots and pepper pouch. Sweat, covered, for a further 5–6 minutes until the onions are soft. Add the lemon zest and juice, then pour in the chicken stock. Bring to a simmer, turn the heat right down and cook gently, uncovered, for 1 hour until reduced to a compote consistency. Discard the pepper pouch. l Meanwhile, heat the oven to 180°C. Score the skin of the duck breasts and season well with salt, rubbing it into the skin. Set aside. l Spear the red pepper on a fork and turn over a gas burner on the hob until the skin is blackened all over.

(Alternatively, scorch the pepper under a hot grill, turning as necessary.) Peel away the skin. Halve the pepper, remove the seeds, then cut into triangles.

Keep warm. l Heat a non-stick ovenproof frying pan, add a drizzle of olive oil and place the onion halves in the pan, cut side down. Sweat for a few minutes, then transfer the pan to the oven and cook for 8–10 minutes. Remove to a warm plate and separate the onion layers to make small onion cups. Keep warm. l Heat a non-stick ovenproof frying pan over a medium-high heat and add a little olive oil. Place the duck breasts in the pan, skin side down, and cook for 4–5 minutes until the fat is well rendered. Turn the duck breasts skin side up and place the frying pan in the oven. Roast for 4–5 minutes until the duck is tender but still pink inside. Set aside to rest in a warm place for 5 minutes. l Meanwhile, blanch the pak choi briefly in a pan of boiling salted water until just tender. Drain thoroughly. l Spoon the onion and apricot compote onto warm plates. Halve or thickly slice the duck breasts and place on top of the compote. Garnish with the pickled garlic, red onion cups and red pepper. Serve with the pak choi.

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RECIPES TOM KITCHIN

MONKFISH POACHED IN A SAFFRON BROTH WITH PEAS & BROAD BEANS Visually, this is a truly beautiful dish – impressive to serve when you are entertaining, but deceptively easy to make. Friends and guests at the restaurant often tell me that they are unsure how to poach fish, but it’s really not difficult once you know how.

Personally, I love the texture of a poached fish, as it is more delicate than the usual pan-fried option. The trick is to get the timing right and make sure the fish is poached through before removing it from the stock. Saffron enhances the flavour of this dish to delicious effect.

Serves 4 4 pieces of monkfish tail fillet, about 150g each 100ml fish stock Pinch of saffron strands Sea salt and freshly ground black pepper 30g unsalted butter, in pieces 1 tbsp whipping cream 200g freshly podded peas 200g freshly podded broad beans, skinned 1 tsp chopped chives 100g cherry tomatoes, halved 100g baby spinach leaves

l When you are ready to cook the monkfish, pour the fish stock into a fairly shallow, heavybased pan and bring to the boil. Add the saffron strands, lower the heat and simmer for 2–3 mins. l Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. Poach very gently for 4–5 minutes on one side, then turn the fillets and cook on the other side for 4–5 minutes; the stock should barely simmer. l To check if your monkfish is cooked, gently insert a needle or fine skewer into the thickest part of the flesh; if it doesn’t meet with any resistance, the fish is cooked. Once ready, remove the fish from the pan with a fish slice to a warmed plate; keep warm. l Simmer the poaching liquor until reduced by three-quarters, then whisk in the butter and cream. Add the peas and broad beans and simmer briefly until tender. Add the chives and lastly the tomatoes and baby spinach. Remove from the heat. l To serve, ladle the saffron sauce and vegetables into warmed bowls or deep plates. Slice each monkfish fillet and arrange on top of the vegetables. Serve at once.

Kitchin Suppers by Tom Kitchin is published by Quadrille Publishing, £20 Photography: Laura Edwards 18 foodies

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RECIPES TOM KITCHIN

VENISON STEW WITH CELERIAC & ORANGE I mostly cook venison in the autumn, but it can be stored in the freezer for several months to enjoy once the game season is over. I devised this dish recently when a friend came over for dinner and gave me a haunch of venison. It may be a Scottish thing, but I was over the moon! As with most game, root vegetables and fruit go well with venison. Use a good-quality red wine – not a premium one, but don’t be tempted to buy a cheap bottle.

Serves 4 1kg haunch of venison, cut into 2–3cm pieces Plain flour for dusting Sea salt and freshly ground black pepper Olive oil for cooking 25g butter 50g bacon lardons 1 onion, peeled and chopped 1 celeriac, peeled and diced 3 carrots, peeled and diced 2 garlic cloves, peeled and roughly chopped 8 juniper berries Bouquet garni Finely pared zest of 1 orange Juice of 3 oranges 75cl bottle of full-bodied red wine 250ml chicken stock, more if needed 1 tbsp chopped parsley

l Heat the oven to 160°C. Dust the venison lightly with flour and season with salt and pepper. Heat a heavy-based ovenproof sauté pan (or flameproof casserole) over a medium heat and add a good drizzle of olive oil. You will need to brown the venison in two batches. When the oil is hot, add half of the venison pieces with half of the butter.

Colour the meat all over for 4–5 minutes, then remove with a slotted spoon and set aside. Repeat with the second batch. l Return the pan to the heat and drizzle in a little more olive oil. Add the bacon lardons, onion, celeriac, carrots, garlic and juniper berries. Lower the heat slightly and sweat gently for 4–5 minutes, stirring occasionally. Add the bouquet garni and orange zest and sweat for another 2–3 minutes.

Pour in the orange juice and let bubble to reduce by half. l Return the meat to the pan and pour in the red wine to cover. Bring to the boil and skim off any scum from the surface. Pour in the chicken stock and bring to a simmer. Season with salt and pepper, put a lid on the pan and place in the oven.

Cook for 1½ hours or until the venison is tender, checking occasionally and topping up with a little more stock if needed. l Scatter the chopped parsley over the stew just before serving.

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MEET THE CHEF YOTAM OTTOLENGHI

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DYNAMICDUO When Yotam Ottolenghi met chef Ramael Scully, a culinary partnership that would shape the Ottolenghi ethos was forged.

M

ANY OF life’s most momentous moments stem from pretty random circumstances. My meeting with Scully is such a case. Well before I was even vaguely aware of the magical world of rasam, sambal and pandan, I met Scully on an ordinary trial shift on an ordinary day in the kitchen of Ottolenghi in Islington: a big man with a congenial smile, baffling cultural heritage and distinctive shuffling gait.

Within a few weeks of joining, Scully was running the evening section at Ottolenghi, constantly creating new recipes and new flavours, many of which I had been oblivious to before; he was serving our customers dishes ranging from squid with quinoa, smoked cherry tomatoes and Prosecco, to poppy seed tart with squash, goat’s cheese and carrot jam. And with the food came stories: the sambal was a hybrid of his mother’s recipes with those of his many aunties; the duck confit was salted and left in fat for three months because that’s the way it was done at Bathers’ Pavilion, the Sydney waterfront restaurant where Scully did his apprenticeship.

Scully’s food reflected his rich and intricate background. He was born in Malaysia to a mother of Chinese and

Indian heritage and a father with Malay and Irish blood. At the age of eight, he moved with his mother and sister to Sydney, where he went to school and later to catering college. When he came to us, Scully had very particular culinary baggage. His Malaysian flavours were, like my ‘Jerusalem flavours’, the basic building blocks of his culinary world.

He also had his years of training in the European tradition and his experience in formal restaurants. He was, just like us, an unusual hybrid. The dynamic that has evolved ever since – world Ottolenghi meets world Scully – has become the creative engine behind a large chunk of what we have been doing since Scully joined.

Collaborating with Scully has always been a doddle. In every single case we’ve managed to find a compromise, with a dish that is a little lighter and simpler than Scully had in mind and a little heftier and more involved than what I wished for. This became the blueprint for the hot food we now serve in NOPI and in Ottolenghi in Islington and Spitalfields. In short, Scully showed us how to do ‘restaurant’, and we taught him how to do ‘Ottolenghi’, and the result was this new hybrid set of dishes that are now the ‘Ottolenghi haute cuisine.’ l

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FOODIES YOTAM OTTOLENGHI

QUAILS WITH BURNT MISO BUTTERSCOTCH AND POMEGRANATE AND WALNUT SALSA Serves 8 as a starter, 4 as a main 150g white miso paste, at room temperature 50ml mirin 30g light brown sugar 2 tsp sherry vinegar 40g unsalted butter, at room temperature 2 tbsp sunflower oil 8 whole quails, de-boned with wing tips left on Coarse sea salt and black pepper

For the salsa 150g pomegranate seeds 70g walnuts, toasted and roughly chopped 35g pickled walnuts, rinsed, skin removed, finely chopped 2 tsp pomegranate molasses 2 tbsp Valdespino sherry vinegar 1 tbsp olive oil 20g parsley, finely chopped

l Preheat the oven to 160°C. l Use a rubber spatula to spread the miso paste out thinly and evenly on a parchment-lined baking tray. Place the tray in the oven and roast for 20–25 minutes, until the miso has turned to dark caramel: the sides should look burnt and the middle a dark golden-brown.

Remove from the oven and set aside to cool. Scrape the burnt miso paste off the parchment paper, breaking it as you go, and transfer the pieces to a food processor, along with the mirin, sugar, vinegar, butter and 1 tbsp of water. Blitz well for 5 minutes to form a smooth aerated paste. l Place all the ingredients for the salsa, apart from the parsley, in a medium bowl with ¼ tsp of salt and 3 tbsp of water. Mix well and set aside until ready to use, stirring the parsley in just before serving. l When you are ready to serve, set the oven to its highest grill setting. l Place a large sauté pan on a high heat and add the oil. Season the quails with 1 tsp of salt and a good grind of pepper and, once the pan is hot, add them skin-side down in batches. Fry for 5 minutes, turning once, so that both sides get some colour. Transfer the quails to a parchment-lined baking tray and spread 1 tbsp of miso butterscotch evenly over the skin of each bird. Place the tray under the grill and cook for 1–2 minutes, until the miso starts to bubble and caramelize. l Serve at once, with the salsa spooned on top or alongside.

Nopi: The Cookbook by Yotam Ottolenghi and Ramael Scully is published by Ebury Press, £28 Photography: Jonathan Lovekin 24 foodies

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FOODIES YOTAM OTTOLENGHI

LAMB RUMP WITH VANILLA-BRAISED CHICORY AND SORREL PESTO Serves 4 25g sprigs of rosemary, stems discarded and leaves picked 15g sprigs of thyme, stems discarded and leaves picked, plus 2 thyme sprigs 3 garlic cloves, peeled 75ml olive oil 1kg lamb rump, fat trimmed and scored 30g unsalted butter 1 vanilla pod, halved lengthways and seeds scraped 2 large white chicory, quartered lengthways 1 tbsp caster sugar 1 tsp coriander seeds 50ml chicken stock 50ml dry white wine Coarse sea salt and black pepper

For the sorrel pesto 40g sorrel leaves 15g mint leaves finely grated zest of ½ lemon 15g capers, rinsed 7 anchovies, excess oil removed and rinsed, if salty 1 garlic clove, crushed 1 medium red chilli, de-seeded and diced 1 tbsp olive oil

l Place the rosemary and thyme leaves and garlic in the small bowl of a food processor with 2 tbsp of the oil. Blitz to form a rough dry paste. Rub all over the lamb and leave in the fridge to marinate overnight. Remove it from the fridge half an hour before cooking, so that the meat can return to room temperature. l Place all the ingredients for the pesto in a food processor, with ½ tsp of salt and a good grind of black pepper. Blend to form a smooth paste and set aside. l Place a large sauté pan on a medium-high heat and add half the butter. Once it starts to foam, add 1½ tsp of olive oil, along with the vanilla pod and seeds. Sprinkle the cut sides of the chicory evenly with the sugar and ½ tsp of salt, and place them in the pan, cut-side down. Cook for about 4 minutes, turning once halfway through, until the chicory has caramelized and turned golden-brown.

Lower the heat to medium and add the thyme sprigs, coriander seeds, chicken stock, wine and a good grind of black pepper.

Bring to a simmer and cook gently for 2 minutes, until the chicory is tender: it is ready when a small knife inserted near the core goes in smoothly. Remove the chicory from the liquid as well as the vanilla pod and set aside somewhere warm until ready to serve. l Preheat the oven to 220°C. l Use your hands or some kitchen paper to wipe off and discard the marinade, then sprinkle 1 tbsp of salt and plenty of freshly ground black pepper evenly all over the meat. Place a medium ovenproof frying pan on a medium-high heat with 1 tbsp of oil and, when the pan is hot, add the lamb rump. l Cook for 4–5 minutes, until golden-brown, then turn over. Add the remaining 15g of butter to the pan and cook for another minute, until the butter starts to foam. Transfer the pan to the oven and cook for a final 5–6 minutes, for medium-rare, longer if you want it well done. Remove from the oven and set aside to rest for 2–3 minutes before slicing into 1cm thick pieces. l To serve, spread a tbsp of pesto on each plate. Lay two pieces of chicory on top and lean the lamb slices alongside. Drizzle with the remaining olive oil and serve.

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FOODIES YOTAM OTTOLENGHI

SEA BASS AND TURMERIC POTATOES IN RASAM BROTH Serves 6 30g ghee 6 sea bass fillets, skin lightly scored 1 tbsp lemon juice 10g coriander leaves Coarse sea salt and black pepper

For the potatoes 620g Desiree potatoes, peeled and cut into 2½ cm cubes 15g ghee 8 stems fresh curry leaves 1½ tbsp yellow mustard seeds 1 medium onion, finely diced 4 garlic cloves, finely diced 1 tsp ground turmeric 2 medium tomatoes, halved, seeds removed and roughly chopped 10g unsalted butter For the rasam 100g tamarind pulp 1 tbsp sunflower oil 2 medium onions, thinly sliced 8 garlic cloves, crushed 1½ tbsp garam masala 12 stems fresh curry leaves 2 large dried red chillies 3 large tomatoes, each cut into 6 wedges, 2cm wide

l Place the potatoes in a medium saucepan and cover with salted water. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes, until just cooked. Drain and set aside. l Wipe the pan dry and return it to a medium heat with the 15g of ghee. When melted, add the stems of curry leaves and mustard seeds and fry for 2 minutes, until fragrant. Add the onion and garlic and fry for another 3 or 4 minutes, until starting to soften. Add the turmeric, tomatoes and cooked potatoes, stir to coat the potatoes with the spices, then cook for a minute or so before adding the butter, 1 tsp of salt and a good grind of black pepper. Cook for a final minute, then set aside and just warm up when you need it. l To make the rasam, pour 900ml of boiling water over the tamarind and set aside for 30 minutes, for the pulp to soften and disintegrate in the water. Use your hands to break up and dissolve the pulp, then strain through a fine mesh sieve and discard the seeds.

Put the sunflower oil into a large pot and place on a medium heat.

Add the onions and garlic and fry for 4–5 minutes, stirring from time to time, until starting to soften. Add the garam masala, 12 stems of curry leaves and chillies and fry for another minute before adding the tomatoes. Pour over the tamarind water, reduce the heat to mediumlow and simmer very gently for 15 minutes; take care that it does not come to the boil, as this will cause the tamarind pulp to split.

Add 2 tsp of salt, stir through and set aside. You can leave this to infuse for a few hours and then, when ready to serve, there are two options. For a more formal look, strain the rasam for a clear broth; for a more rustic and informal look, you can skip the straining and keep the onion, garlic, curry leaves and chillies in the pot.

Either way, you’ll need to return it to the stove and warm it through. l To cook the fish, place a large frying pan on a medium heat and add the ghee. Use 1½ tsp of salt to sprinkle over the skin side of fish, along with a grind of black pepper. When the ghee has melted, add the fish to the pan, skin-side down: you might need to do this in two batches so as not to overcrowd the pan. Fry for 3–4 minutes, until crisp and golden-brown. Use another 1½ teaspoons of salt to sprinkle on the flesh side of the fish, along with some more black pepper, then flip the fish over and cook for a final minute.

Remove from the heat and drizzle with the lemon juice. l To serve, spoon the warm potatoes into a bowl. Place a fish on top or alongside, skin-side up, and ladle over the rasam. Finish with a sprinkle of coriander and serve.

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MEET THE CHEF PAUL WEDGWOOD

Head, heart and haggis Acclaimed local chef Paul Wedgwood shares three delicious recipes to make this Burns Night extra special What are your top tips for hosting a delicious Burn’s Night dinner?

Do as much prep as possible before the evening, invite good friends, select a nice wee dram and then nominate a friend to address the haggis!

for their quality, provenance and freshness. I also really love using dried seaweeds as seasonings and flavour enhancers.

Who is your greatest inspiration in the kitchen?

On my travels I have been lucky enough What ingredients are essential in your to meet some of the world’s top kitchen? chefs, but two stand out for All ingredients are carefully their inspirational use of selected in my kitchen wild ingredient:, Rene Redzepi of Noma in On my travels I Copenhagen and have been lucky to Alex Atala of D.O.M in São Paulo. meet some of the What is your first food memory?

My first real memory of food would have to be in our garage where my dad, during game season, would have a brace of pheasant hanging to mature, left until they were very “ripe.” The smell was not pleasant but the taste was unbelievable!

What’s your guilty pleasure?

Scotland now produces many wonderful cheeses, and I suppose I eat a little too much of them! l

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Photograph: www.carolinetrotter.co.uk

world’s top chefs

08/12/2015 15:40

PIGEON, HAGGIS, NEEP, TATTIES Serves 4 2 whole pigeons, long legged 2 maris piper potatoes, peeled and diced ½ swede, peeled and diced 100g haggis Panko breadcrumbs Flour Egg, beaten Butter Salt and pepper 120ml prepared jus

l Carefully remove the pigeon breasts from the carcass. l Remove the offal from inside the cavity of the carcass and rinse in cold water. l Place the offal in a pan covered with lightly salted water and bring to the boil.

Reduce to a simmer and discard scum.

Simmer for around 15 minutes until the offal is completely cooked. l Cool slightly and then chop the offal until it resembles coarse breadcrumbs.

Mix this with the haggis and then divide evenly into 12 pieces. Roll each of these portions into a ball. Roll each ball through flour then the beaten egg and finally breadcrumbs to make 12 breaded haggis balls. l In two separate pans add the swede

and potato to cold salted water and bring to the boil. Cook through until soft.

Drain and allow to steam dry. Mash both with butter and season to taste and keep warm l In a heavy frying pan, fry the pigeon, skin side down for around 1 minute on a medium high heat, turn and fry flesh side down for a further minute.

Season well and remove from the heat.

Allow to rest. l Meanwhile heat the jus and deep fry the haggis ball for around 2 minutes or until golden, crispy and hot to the core. l To serve, add a spoonful of mashed potatoes to the plate, carve the pigeon and place on top, add the pureed swede and 3 fried haggis balls and finish with the jus. foodies 31

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FOODIES PAUL WEDGWOOD

RABBIT, BARLEY, WINTER MUSHROOMS, CARROT, RABBIT HAGGIS Serves 4 2 whole rabbits 200g barley soaked overnight in cold water 3 garlic cloves 2 sprigs rosemary 2 sprigs thyme 4 medium carrots 100g winter chanterelles 24 slices smoked pancetta 250ml clarified butter Caul fat Butter Salt and pepper 200ml prepared jus

For the rabbit haggis Heart, liver, lungs, kidneys of 2 rabbits 100g minced rabbit, front legs ¼ large onion, very finely diced 50g oatmeal ¼ tbsp salt ¼ tsp fresh ground black pepper ¼ tsp ground coriander ¼ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp dried mixed herbs 1 sheep’s stomach salted and cleansed thoroughly String to tie

l Joint the rabbit and then remove each of the 2 loins from both, removing all sinew and connective tissue. Reach inside the cavity and remove the hearts, liver, lungs and kidneys. Place loins and back legs in the fridge and keep offal and front legs for the haggis. l In a pan of salted boiling water add heart, liver, kidneys and lungs. Cook for ½ hour. Keep the stock. l Once cooked, remove offal from the pan, mix with the minced rabbit legs.

Mince the mix again and mix with all the dry ingredients. l Use the reserved stock to moisten the mixture and pack into sheep’s stomach. Bake in oven 180ºC for 45 mins. Put a some stock in the tray. l When cooked, open the bag, check seasoning. Once cool form into 4 even balls and wrap in crepinette.

Refrigerate until required. l Take the meat off the hind legs and remove as much connective tissue as possible. Blitz in a food processor with salt and pepper until smooth. l Lay out 6 pieces of sliced pancetta vertically with each piece. Divide the pureed leg mix into 4 then spread over

the sliced pancetta. Place the rabbit loin horizontally across the vertical pancetta and leg meat and fold back the thin end of the loin on itself to make it thicker and even to the rest of the loin. From the bottom roll the pancetta round the rabbit loin to create a roulade, repeat for each loin. l Place the barley in a pan and cover with twice the amount of salted water.

Add garlic, rosemary and thyme and boil until tender. l Peel the carrots and cut into 8 small batons, reserve the carrot trim. Place in a pan of salted water. Boil until soft, drain and then blitz with butter. l Place the carrot batons onto a tray and pour on the clarified butter, cover with foil and cook in the oven 90ºC for around 30 mins. l Place the rabbit haggis balls in a small pan and coat with jus, place in the oven 180ºC for around 12 mins but baste with the jus every 3 mins. l Fry the rabbit wrapped in pancetta until lightly coloured, then oven bake at 180ºC for 9 mins. After 4.5 mins turn in the pan and add the winter mushrooms. Rest for 3 mins. Serve.

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08/12/2015 16:27

VENISON, ITS OWN HAGGIS, CHANTERELLES, LEEKS, BEETROOT, BASIL PESTO, TRUFFLED JUS 4 pieces venison loin 500g venison haggis 16 cubes beetroot 75g Basil pesto 5ml White truffle oil 200ml venison jus 2 floury potatoes, diced 2 leeks, chopped 125g chanterelle mushroom butter Salt and pepper Oil, for frying

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l Preheat the oven to 200ยบC. l Gently fry the leeks and

mushrooms until soft, season to taste. l In a hot pan seal off the venison and then place in the oven for 8 minutes. When cooked to your preference, remove from the oven, season then leave somewhere warm and allow to rest for 4 minutes. l Deep fry the potatoes until golden and crisp.

l Heat the jus and add the truffle oil, whisk well to incorporate. l Heat the haggis and then mould in a metal ring about half full, top with the leeks and mushrooms. l Arrange the beetroot and pesto and crisp potatoes around the plate. Drizzle with truffle jus. l Remove the metal mould from the haggis and leeks. l Slice the rested venison in half and place on either side of the haggis and leeks.

08/12/2015 16:27

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HAGGIS FOODIES FOCUS

GIE HER A HAGGIS Choose the star of your Burns Supper from one of these amazing Scottish butchers THE BLACKFACE MEAT COMPANY Crochmore House, Irongray, Dumfries, DG2 9SF, Scotland www.blackface.co.uk Blackface has been producing sensational haggis for years, following their ancient recipe.

Their butcher Stuart squeezes the haggis into both natural and ceremonial casings for nights like Burns Supper. Blackface haggis makes the ideal stuffing for pheasants and chicken, so you can put a twist on the traditional dish.

CROMBIES 97-101 Broughton Street, Edinburgh EH1 3RZ www.sausages.co.uk When it comes to haggis, Crombies is the traditionalist.

Like many other products, good haggis is about using the best of ingredients. The mantra of the late Alex Crombie was

“make a good pound of mince, a good sausage and haggis and customers will seek you out”, and they certainly have over the years.

From traditional to gluten-free, and vegetarian haggis, they’re all available for the taking! Pop in and you will be made most welcome.

GRANTS OF SPEYSIDE Strathspey Industrial Estate, Woodlands Terrace, Grantownon-Spey PH26 3NB www.grantsofspeyside.co.uk Since the nineteenth century, the Grant family have produced

top quality meat products in the stunning Highlands. Stuart Grant still uses the recipes for Haggis and Black Pudding which were first made by his Great Grand Mother, Jessie, in the 1890’s.

Grants of Speyside are also developing new products based on the old family recipes. These include pork & black pudding sausages, haggis, neeps and tatties (a Burns supper all in one casing) and many more.

MACBETH’S 11 Tolbooth St, Forres IV36 1PH www.macbeths.com Macbeth’s are proud producers of traditional haggis. Their haggis has won a gold star at the Great Taste Awards, as has their popular gluten free variety.

Macbeth’s haggis comes in a range of shapes and sizes and is made from scratch on their premises. Macbeth’s delivers throughout the UK and the haggis can be ordered online as well as over the phone, so make sure you get yours in time for Burns Supper. Their Royal Haggis is perfect if you’re catering for a big group. l foodies 35

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08/12/2015 15:41

MEET THE CHEF CLANDESTINE CAKE CLUB

The secret to perfect cake The secret’s out, Lynn Hill’s Clandestine Cake Club has become an international success.

I

brownies are not permitted; interaction and conversation begin as you cut the first slice.

From the 11 people and 6 cakes at that very first event, the Clandestine Cake Club (CCC) has grown larger than I ever dreamed was possible -it now has over 14,000 members and nearly 200 clubs dotted all around the UK, as well as several clubs overseas. Join me in celebrating a Year of Cake! l

N DECEMBER 2010, inspired by the popularity of secret supper clubs, I thought it would be fun to create a cake club. The idea was to bring people together over cake, encouraging them to share their love of baking and make new friends in the process. Since the start, the club has had just one rule: attendees must bring a whole cake large enough to share with fellow bakers and guests. Cupcakes, muffins or

CORNUCOPIA CAKE Serves 8–10

Preheat the oven to 190°C. Grease and line two tins.

Beat the butter and sugar. Add the eggs, beating well after each addition. Add a tbsp of flour with the final egg. l Fold in the flour, then add the milk and mix. Divide the mixture between the tins and bake for 25 mins. Cool before turning out on to a wire rack to cool completely. l Make the syrup. Heat the sugar and liqueur in a pan until all the sugar has melted, simmer for a few moments, then take off the heat and leave to cool a little. Drizzle two thirds of the syrup over the sponges and leave them to cool completely. Set the remaining syrup aside. l For the frosting, mix the cream cheese and icing sugar until just combined. In a separate bowl, whip the cream.

Gradually add to the cream cheese and mix until combined.

Add the liqueur. Spread a third of the frosting over one l l

225g unsalted butter, softened 225g caster sugar 4 medium eggs, lightly beaten 225g self-raising flour 1 tbsp milk

For the syrup 3 tbsp caster sugar 4 tbsp Chambord liqueur For the frosting 250g full-fat cream cheese 40g icing sugar, sifted 300ml double cream

4 tbsp Chambord liqueur

For the topping and decoration 4 x 70g packets of white chocolate Mikado sticks, uncoated ends sliced off 125g blueberries Seeds of 1 pomegranate 7 physalis 3 satsumas, peeled, separated into segments, all pith removed

cake. Scatter some pomegranate seeds and top with the second cake. Cover with a thin layer of frosting. Set aside for 20 mins, then cover with a full layer. l Decorate the sides of the cake with the Mikado sticks.

Toss the blueberries and pomegranate seeds in the remaining syrup. Arrange on top of the cake with the physalis and satsuma segments.

l

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A Year of Cake

by Lynne Hill, Quercus Books, ÂŁ20

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08/12/2015 15:43

RASPBERRY CAPPUCCINO CAKE Serves 10–12

Preheat the oven to 190°C. Grease and line two tins.

Warm the cream in a small pan. Once at boiling point, remove from the heat, add the coffee and stir until dissolved. Set aside to cool. l Beat the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cool coffee cream and mix well. l Place the raspberries in a bowl with the flour and baking powder. Tip into a sieve and sift over the beaten batter. Beat in the flour until well mixed, then tip in the raspberries; don’t overmix or you will squash them. l Divide the mixture between the tins and bake for 20–25 mins. Leave in the tins for 5–10 mins before turning out on to wire racks to cool completely. l To make the buttercream, use an electric hand whisk to mix the butter and icing sugar. When it has the consistency of soft sand, add half the raspberries.

Mix again and it will quickly come together. Add the remaining raspberries and lightly mix so you get some large bits of fruit in the buttercream. Depending on how juicy your raspberries are, you may need to add a few drops of water. l Once the cakes are cool, spread half the buttercream over the bottom layer of cake, cover with the second sponge and spread the remaining buttercream over the top. Decorate with whole raspberries. l l

4 tbsp double cream 2 tbsp instant coffee granules, 225g unsalted butter, softened, 110g golden caster sugar, 110g white caster sugar 4 medium eggs 150g raspberries 225g self-raising flour 1 tsp baking powder

For the raspberry buttercream 75g unsalted butter, softened 300g icing sugar 50g raspberries 38 foodies

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08/12/2015 15:44

CLANDESTINE CAKE CLUB FOODIES

RASPBERRY CRANACHAN CAKE Serves 8–10

Preheat the oven to 190°C. Grease and line two tins.

Make the oat topping. Line the base of a small baking tray with greaseproof paper and grease the paper. Heat the honey in a saucepan.

Remove from the heat and add the oats and all the nuts, stirring. Add the whisky and mix well. Spread the mixture over the baking tray and bake for 14 mins, stirring halfway, until slightly crisp and golden. Leave to one side. l Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tbsp of flour with the final egg to help prevent curdling. Add the remaining flour, oats, honey and whisky and mix until well combined. Divide the mixture between the tins. l Bake for 25–30 mins or until a skewer inserted into the centre of each cake comes out clean. Leave in the tins to cool completely before turning out. l Make the whisky cream. Whip the cream until it forms soft peaks, being careful not to overbeat. Add the whisky and mix until combined. l Place one of the cakes on to a serving plate. Cover the bottom layer with half the whisky cream and a third of the raspberries. Top with the second cake and spread the remaining cream over it. Scatter over the oat topping with the reamaining raspberries and serve. l l

225g unsalted butter, soft 75g soft light brown sugar 4 large eggs, lightly beaten 300g self-raising flour, sifted 75g rolled oats 150ml clear honey 75ml whisky For the oat topping 80ml clear honey 50g rolled oats 25g flaked almonds 25g mixed nuts, chopped 1 tbsp whisky For the whisky cream 300ml double cream 2 tbsp whisky 250g fresh raspberries

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08/12/2015 16:29

FOUNDERS’ CLUB In celebration of its first anniversary, Kingsbarns Distillery has introduced the Kingsbarns Distillery Founders' Club.

In addition to a welcome pack, the 3000 members will receive one of the first bottles of Kingsbarns Single Malt ever bottled. This exclusive Founders’ Club Reserve bottling will be Rascally80 Liquor Foodies Advert_Layout 10/12/2015 12:38 Page 1 W Bow | Edinburgh | EH11 2HH available mid 2018, followed by a further 4 Founders’ Club Reserve bottlings from 2019-2022.

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WHISKY FOODIES FOCUS

SWEET DRAMS Raise your glass and have a toast for Scotland’s favourite amber nectar ANNANDALE DISTILLERY www.annandaledistillery.co.uk One of Scotland’s oldest distilleries, Annandale’s rich history of traditional whisky production dates back to 1836.

Reborn in 2014, it has been transformed into a 21st century whisky making centre and visitor attraction producing a range of rich malts. Your taste buds will be taken on a peaty journey from the ‘Man O’ Words’ a non-smoky delight inspired by the national bard, Robert Burns, to their award winning Rascally Liquor.

BENROMACH DISTILLERY www.benromach.com Benromach is a classic pre1960s Speyside Single Malt Scotch Whisky handcrafted using the finest natural ingredients. Each cask is hand-filled, hand-weighed and hand-stamped before maturing for many years in traditional dunnage style warehouses; perfect to toast the haggis this Burns Night.

Below: Compass Box Whisky Background: Talisker Distillery COMPASS BOX WHISKY www.compassboxwhisky.com Born out of John Glaser’s desire to take whisky to new heights, Compass Box produces small batch whiskies, made in a variety of styles to appeal to a variety of tastes. Whether you fancy something from their signature range, which features light, delicate and elegant flavours as well as bold, smoky and peaty notes, or are looking for something

more unique in the limited edition ranges, there’s a dram for every whisky lover.

ISLE OF ARRAN www.arranwhisky.com This independent, Scottishowned whisky distillery has been producing award winning Single Malt in Lochranza since its construction in 1995. The range consists of well-matured whisky such as their twelve-year-old Cask Strength, which embodies the distillery’s fresh, smooth and full bodied unpeated island style.

The award winning Visitor Centre is also full of tasty activities for whisky enthusiasts.

TALISKER www.skye.taliskerwhisky.com Talisker is the only Single Malt whisky from the Isle of Skye, which has been home to the Talisker distillery for 175 years.

Talk about developed taste! In 2015, Talisker Skye was released to reflect the rugged, wild beauty of Skye and pay homage to the

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FOODIES HEADER

WHISKY BARS AMBER RESTAURANT scotchwhiskyexperience.co.uk Home to the five-star rated Scotch Whisky Experience, this is a must stop for whisky lovers.

Take a ‘barrel ride’ through the production process, marvel at the World’s Largest Collection of Scotch Whisky and indulge in a meal at the restaurant.

island’s majestic landscape and coastline. Their whisky is crafted from a selection of hand selected toasted and refill American oak casks to accentuate the sweet, citrus notes whilst retaining the distillery’s unmistakable character.

TOMATIN www.tomatin.com Artisan distillery Tomatin, sheltered by the rolling Monadhliath mountains, infuses the flavours of the rich natural larder that surrounds it into its award-winning whisky range.

Pure spring water from their very own water source, tender Scottish barely and gentle patience are all combined to create an incredibly soft Highland Whisky, available in a variety of different ages and wood styles. The new year will also bring some exciting changes to the brand, so keep an eye out!

From top: Tomatin and Isle of Arran TULLIBARDINE www.tullibardine.com Nestled at the gateway of the Highlands in the beautiful Perthshire, Tullibardine’s Highland single malt Scotch whisky offers a true taste of Scotland. Their award winning Signature single malt, the Sovereign, is a must try, with its lovely golden tinge and floral, sweet barley notes. Tours and tastings are available for those venturing up North in their traditional distillery.

TWEEDDALE www.tweeddalewhisky.com This award winning small batch, limited edition blend is drawn from nine single casks; an aged single grain whisky and eight individually selected aged single malt whiskies. A classic originally produced in 1820 by Richard Day and recreated by his greatgrandson, it retains the original’s depth of flavour.l

BON ACCORD www.bonaccordwhiskyshop. com This family-run real ale and specialist whisky bar boasts a collection of more than 400 whiskies in their gantry.

With the UK Whisky Bar of the Year accolade under their belt, you won’t want to miss their whisky tastings, available on request. The delicious food is also a must try!

SCOTCH roccofortehotels.com The luxurious Balmoral is home to this whisky haven where over 500 malts, blends and vintages await. The signature whisky bar is the perfect spot to discover what Scotland’s rich larder has to offer.

THE GRILL www.thegrillaberdeen.co.uk This traditional bar is host to nearly 600 single malts and blends from Scotland and beyond. Their popular Whisky Flights will delight your taste buds. It is a must visit if you love whisky!

42 foodies

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MEET THE CHEF AINE CARLIN

BODY

MIND

SPIRIT

W

HY VEGAN? It’s a question I often ask myself – and the answer to which I occasionally need a reminder. Becoming vegan is both a simple and complex decision, and one so powerful it can dramatically change your life for the better. For many, leaving behind the familiarity of animal products can be daunting… after all, they have probably permeated your life for as long as you can remember. From infancy our parents have taught us which foods were ‘good’ and ‘bad’ and from there we developed our relationship with food, which can be called into question when you start considering veganism.

So why would anyone want to eschew a lifetime’s dietary habits, and, more importantly, what is leading more and more of us to veganism – a lifestyle that, let’s face it, often reeks of self righteousness and has a pretty ‘crunchy’ image problem to boot?

Well, the only story I can really tell is my own, and that particular journey begins in the good old US of A. My husband and I were living in Chicago and, up until that point, we were enthusiastic carnivores with a pretty hefty dairy addiction on the side. When we moved to Chi-town for my husband’s work, we thought we were in foodie heaven and lapped up every morsel that we came

across, from Joe’s Steakhouse to our favourite local diner on the corner of our road – nothing was off limits. It was Reuben sandwiches and crab cakes galore, baby, and we didn’t pause for one second to think about what it was doing to our bodies… or the animals we were gleefully consuming. To put it frankly, I simply didn’t care.

But when it all started to unravel and our health took a bit of a nose-dive, the first thing I looked to was our food habits. Sure enough, staring me in the face was the answer to my lethargy, my brittle nails and hair, my extreme mood-swings, weight-gain and probably every other minor ailment I was experiencing. Because for me, it wasn’t about a life-changing disease, it was all those little niggles that began to mount up until they reached a point that couldn’t (or shouldn’t) be ignored.

I like to think of it as taking back control of my vessel, and since doing so, I honestly haven’t felt better. Food is at the heart of my happiness, but not just because it’s fuelling my body. I’ve come to realise that, as soon as I began to respect this vessel I’m in and nourish it with all the right things, I was also inadvertently doing my part in helping the earth to heal and sheltering some of its inhabitants from unnecessary harm. l

Photograph: Nassima Rothacker

Famous blogger Aine Carlin recounts how veganism changed her life for the better.

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GREEN LENTIL AND SPINACH CURRY Serves 2–4 1 tbsp coconut oil 1 onion, chopped 1 carrot, chopped 1 garlic clove Thumb-size piece of fresh ginger 1 red chilli 125g dried green lentils 400ml can coconut milk ½ gluten-free vegetable stock cube 1 tbsp tomato purée 150g spinach 30g fresh coriander, roughly chopped Salt and freshly ground black pepper

For the cucumber and coconut dressing ¼ small cucumber 2 tbsp coconut cream Juice of ½ lime 1 spring onion, finely chopped For the curry powder 3 cardamon pods ½ tsp garam masala ½ tsp palm sugarr Pinch of cayenne pepper & black peppercorns

l First make the dressing. Deseed and finely grate the cucumber, squeezing out any excess juice.

Whisk together all the ingredients and a pinch of salt. Refrigerate until needed. l Grind the curry powder ingredients in a pestle and mortar to a fine powder. l Heat the oil in a large heavybased frying pan.

Add the onion and carrot, season and sweat for several minutes until they begin to soften. l Mince the garlic, ginger and chilli and add them to the pan. Cover and sweat until fragrant before tossing in the dried lentils. Stir to coat before sprinkling the prepared curry powder. Cover and sweat until the spices become nicely toasted and the flavours have penetrated the veg and lentils. l Add the coconut milk, stock cube and 150ml water, cover and simmer gently over a medium heat for about 1 hour until the lentils are cooked l Stir the tomato purée and boil the sauce, uncovered, for 10 minutes to reduce before adding the spinach. Let the spinach wilt into the sauce. l Add almost all of the coriander to the pan.

Once the sauce has reduced and the leaves have wilted, serve over a bed of brown rice with a spoonful of the cucumber and coconut dressing.

The New Vegan by Aine Carlin, Published

by Kyle Books, £14.99

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TORTILLA SOUP Serves 4 Olive oil, for frying, plus 1 tbsp for the tortilla 1 red onion, finely chopped ½ fennel bulb, finely chopped 1 celery stick, finely chopped 3 garlic cloves, sliced 1 red pepper, deseeded and finely chopped 1 small courgette, finely chopped 1 red chilli, deseeded and sliced 1 heaped tsp smoked paprika ½ tsp ground cumin Pinch of cayenne pepper 400g can plum tomatoes 150g sweetcorn kernels 200g canned kidney beans, drained and rinsed 1 tbsp tomato purée 1 large flour tortilla 1 ripe avocado, peeled, stoned and diced Fresh coriander leaves and lime juice, to serve Sea salt and freshly ground black pepper

l Heat a little oil in a large saucepan. Add the red onion, fennel and celery to the pan.

Season, cover and sweat gently until they begin to soften before adding the garlic. Sauté for a further 5 minutes until fragrant. l Add the red pepper, courgette and chilli.

Season, cover and sweat gently until soft. l Sprinkle in the spices, season, cover and infuse for a few minutes before tipping in the tomatoes. l Simmer for about 5 minutes to soften before breaking up the tomatoes with the back of a spoon. Season generously and add 1.5 litres water. Add the sweetcorn, kidney beans and tomato purée and bring to a very gentle simmer for about 20 minutes – be sure not to let the soup boil. l While the soup is warming, preheat the oven to 200°C. Cut the tortilla into small strips, toss in 1 tbsp oil, lay out on a baking tray and bake for 10–12 minutes until golden, turning once. l Divide the soup between four bowls and adorn each with crunchy tortilla strips, diced avocado, coriander and some fresh lime juice.

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AINE CARLIN FOODIES

VIETNAMESE NOODLE BOWL Serves 2

l Preheat

the oven to 200°C. the squash in a baking dish and toss with the soy sauce, teriyaki and oils. Roast for about 40 minutes until soft and caramelised, shaking the dish from time to time for an even bake. l Meanwhile, heat some rapeseed oil in a pan.

Mince the garlic, ginger and chilli and add to the pan. Gently sweat until fragrant before adding the sweet potato. Drizzle over the tamari sauce. Add a splash or two of water and allow the sweet potato to cook for a few minutes until it just begins to soften. Toss in 4 tbsp of the coriander and set aside. l Pour freshly boiled water over the rice noodles and leave them to steep for about 3–4 minutes before draining and rinsing, then set aside. l In a bowl, whisk together the peanut sauce ingredients with 2–3 tbsp water until smooth. l Divide the noodles and sweet potato between two deep bowls and spoon the roasted squash over the noodles, preferably to one side. Garnish with the sweetcorn, radish, spring onion, sesame seeds, crushed peanuts, chilli flakes and remaining coriander, and pour over some peanut sauce. Pour over some hot sauce (siracha or other) and mix thoroughly before eating. l Put

½ butternut squash, peeled and diced 3 tbsp soy sauce, plus extra to serve 2 tbsp teriyaki sauce, plus extra to serve 1 tbsp sesame oil 1 tbsp rapeseed oil, plus extra for frying 1 garlic clove Thumb-size piece of fresh ginger 1 red chilli 1 sweet potato, spiralised ½ tbsp tamari sauce 5 tbsp freshly chopped coriander 45g rice noodles 50g canned sweetcorn kernels 3-4 radishes, finely sliced 1 spring onion, finely chopped 1 tbsp sesame seeds 1 tbsp crushed peanuts

For the peanut sauce 2 tbsp peanut butter ½ tbsp soy sauce or tamari ½ tbsp agave nectar or maple syrup ½ tbsp teriyaki sauce ½ tbsp sambal olek ½ tbsp sesame oil Juice of ½ lime

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The Royal Yacht Britannia offers the ultimate luxury and is available exclusively for you and your guests.

Previously reserved for Britannia’s top ranking Officers, a Wardroom Dinner features a bespoke six-course tasting menu that will be remembered by your guests forever.

Tel: 0131 555 8800 royalyachtbritannia.co.uk/events

Registered charity: SC028070

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BURNS NIGHT FOODIES FOCUS

BURNS NIGHT Celebrate the nation’s bard in true Scottish style at one of these stunning eateries GHILLIE DHU 2 Rutland St, Edinburgh EH1 2AD www.ghillie-dhu.co.uk From 22nd to 25th January, the Ghillie Dhu will be hosting a true Scottish feast in honour of the great Robert Burns. The evening begins with a dram before enjoying the delicious Rabbie Burns menu.

The haggis will be piped into the room with a Robert Burns reading of the traditional toast. After an indulgent meal, dance the night away with a traditional ceilidh.

From top: Royal Yacht Britannia and Galvin Brasserie

langousite, Inverness venison and Eyemouth Lobster; simply delicious!

THE POMPADOUR The Caledonian, Princes Street, Edinburgh EH1 2AB www.thepompadourbygalvin.com If you’d rather celebrate the Bard’s birthday with something a little different, The Pompadour by Galvin is eschewing haggis in favour of a five-course menu showcasing the best Scottish ingredients, including Perthshire partridge, Loch Broom

GALVIN BRASSERIE The Caledonian, Rutland Street, Edinburgh EH1 2AB www.galvinbrasseriedeluxe.com The Pompadour’s sister restaurant is hosting an intimate whisky-tasting dinner for those looking to indulge in a sumptuous dram flight. Held in their salon prive with whisky expert David Sinclair, it promises to be a fun and interesting night. Expect malts paired with Galvin-cured smoked salmon and Highland venison.

MUCKRACH HOTEL Dulnain Bridge, Granton-on-Spey, Morayshire PH26 3LY www.muckrach.com Celebrate Burns Night at this luxurious hotel. The menu, devised foodies 49

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WINE DINNER Tuesday 24th November 7pm Number One will host an Italian wine and truffle dinner in association with G.D Vajra, Sapori Truffles and Liberty Wines.

The evening will commence with a canapĂŠ reception followed by a 4-course menu featuring the finest seasonal truffles with matching wines.

4 courses ÂŁ99 per person Advanced booking required @NumberOneEdin

Number One | The Balmoral | 1 Princes Street, Edinburgh 0131 557 6727 | numberone@roccofortehotels.com

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BURNS NIGHT FOODIES FOCUS

ROBERT BURNS BIRTHPLACE MUSEUM Murdoch’s Lone, Alloway, Ayr KA7 4PQ www.burnsmuseum.org.uk Held in the Burns Birthplace cottage, the National Trust for Scotland’s Burns Supper is the perfect choice for those who wish to indulge in delicious food and soak up traditional culture but don’t have time for an extended evening affair. The Burns Express Supper includes a two-course meal, ritual addresses to the haggis, a guided tour of Burns Cottage and more… all in the space of an hour.

by talented Chef Rayner Muller, includes a wee dram of whisky and dishes bursting with fresh produce such as the Grants of Speyside Haggis or the Sticky Toffe Pudding served with Black Isle dairy vanilla ice-cream. All for only £25!

ROYAL YACHT BRITANNIA Ocean Dr, Edinburgh EH6 6JJ www.royalyachtbritannia.co.uk If you want to celebrate Burns Night surrounded by oceanic luxury, the Royal Yacht Britannia’s feast is the event for you. Held on Friday 29th, you will be piped abroad via the Royal Borrow before experiencing a four course menu and indulging in a Whisky Tasting after the ‘Address to the Haggis.’ Canapes, drinks and a tour of the Yacht are included too!

UBIQUITOUS CHIP 12 Ashton Lane, Glasgow G12 8SJ www.ubiquitouschip.co.uk The Glasgow institution will be offering their annual Burns Supper on the 24th at 6.30pm, an event that promises to be a truly delicious feast. The traditional Burns Supper will be accompanied by a piper and orator who will be entertaining throughout the evening while a sumptuous four course dinner is served, to celebrate Scottish produce with a bang.

STRAVAIGIN 28 Gibson Street, Kelvinbridge, Glasgow G12 8NX www.stravaigin.co.uk The Burns celebrations at Stravaigin will span two days, 23rd and 24th , and will offer an afternoon of piping, poems and award winning performances from the Caledonian Cowboy accompanied by a three course menu and a wee dram. The Burns Brunch is also a delicious way to start the day in true Scottish style!

THE GRANARY 32-34 Shore, Edinburgh EH6 6QN www.granaryleith.co.uk Indulge in a delicious Burns supper by soaking up the vibrant Shore atmosphere at the Granary. Held on Saturday 23rd, the three course Scottish feast is followed by a fun ceilidh in the Jig Room. The £34.95 includes a glass of Prosecco on arrival, to add a touch of luxury.

From top: The Pompadour, Ghili Dhu, Robert Burns Birthplace Museum and Whiski Rooms

WHISKI ROOMS 4-7 North Bank Street, Edinburgh EH1 2PL www.whiskirooms.co.uk For £35 per person, indulge in a delicious Burns Supper at this whisky haven. The night will be a memorable one, featuring bagpipes, speeches, haggis and whisky, all with amazing views of the New Town. The menu includes a delicious cock-a-leekie soup and a sumptuous cranachan as well as the traditional haggis, neeps and tatties. l foodies 51

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FOODIES KITCHEN DESIGN

Welsh winds Designers Sian Tucker and James Lynch left London for the Welsh countryside

B

Y THE time they left London in 2005 to set up fforest in rural north Pembrokeshire, Sian and James felt they needed a change from city living. With four young boys, the call of the wild could no longer be ignored.

The family upped sticks and moved to ‘the wild west coast’ of Wales.In the kitchen, skillful James has topped two IKEA freestanding sideboard units with hefty pieces of reclaimed wood that were

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FOODIES KITCHEN DESIGN

originally synagogue benches.

Sian loves vintage kitchenalia.

“Old things last,” she says. “They don’t fall to bits like mass-produced stuff often does.” Vintage treasures such as enamel kettles are teamed with Welsh woven blankets, beachcombing finds and reindeer-skin rugs. It’s eclectic, elemental, simple. But above all, it’s warm and welcoming. This is a family home, where clogs and wellies line the walls of the hallway and the kitchen is a hub of activity. l

Chic Boutiquers at Home will be available to Foodies readers for the special price of £13.99 including postage & packaging (rrp£19.99 by telephoning Macmillan Direct on 01256 302 699 and quoting the reference EA2

This is a family home where clogs and wellies line the walls of the hallway and the kitchen is a hub of activity

Chic Boutiquers at Home, by Ellie Tennant, is published by Ryland Peters & Small, £19.99.

Photography: James Gardiner

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Foodies Festivals Ad.qxp_Full Page 22/04/2015 13:30 Page 1

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COOK SCHOOLS FOODIES

Go wild in the country January brings you winter barbeque classes and acclaimed chefs’ tips THE COW SHED BRASSERIE AND COOK SCHOOL Raemoir Road, Banchory AB31 5QB www.cowshedrestaurant.co.uk The Cow Shed is offering a handson Weber course so you can learn essential barbecue techniques as well as how to cook the perfect winter warmers. During the day you will create a tasty meal cooked on both gas and charcoal barbecues using a variety of Weber accessories. If you’ve ever been tentative about barbecue management, this is your ideal course.

You will leave knowing how to grill, roast and bake anything on your barbeque!

COCOA BLACK CHOCOLATE AND PASTRY SCHOOL 1-3 Cuddy Bridge, Peebles EH45 8HX www.cocoablack.com The Chocolate & Pastry School draws

in all baking enthusiasts, passionate foodies and chefs who want to perfect their skills. Led by UK World Chocolate Master, Ruth Hinks, the school offers delightful chocolate classes and pastry courses. You can be sure to find one that suits your needs. Take a truffle making class or learn to make chocolate bars perfectly. You won’t be bored with any course choice!

perfect. Join Chef Ian and his small team at Blackaddie and see how they produce their amazing food. You’ll get a behind the scenes look at what goes into a day in the kitchens of Blackaddie.

From the initial menu planning meeting with the chefs in the morning straight through to the preparation and service, see how it’s done.

BLACKADDIE COUNTRY HOUSE HOTEL

63 Springbank Terrace, Aberdeen, AB11 6JZ www.cragganmore-house.com Create gourmet meals to impress your friends by joining Chef Tony Allcott in the kitchen at Cragganmore House. Cooking demonstrations are limited to small groups only, ensuring that you get the maximum benefit from your day or weekend course.

Tony’s approach is friendly and personal, and packed with expert tips and advice. Take a day off to improve your cooking skills while bonding with those who come with you. It will be a relaxing and enjoyable experience! l

Sanquhar, Dumfries and Galloway, DG4 6JJ www.blackaddiehotel.co.uk Have you ever wondered what chefs do for a day? Come and take the Chef for a Day course at Blackaddie and find out! If you like to cook or know someone that does then this is for From top: The Cow Shed Brasserie and Cook School and Blackaddie Country House Hotel

CRAGGANMORE HOUSE

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Dining at Gleneagles Dining is an essential part of the Gleneagles experience. Inspired by the pick of the field, wood, river and sea, our menus are bursting with flavour and imagination. All of our restaurants are open to residents and visitors alike.

The Strathearn is one of the last great formal dining rooms, with a theatre of food on offer.

Andrew Fairlie at Gleneagles is Scotland’s only two Michelin starred restaurant, offering an exclusive experience.

Informal DESEO serves a range of flavours from Spain, Italy and Greece as well as some family favourites.

The Dormy Clubhouse Bar and Grill serves great modern bar food.

See: www.gleneagles.com Call: 0800 169 2984

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FOODIES SPA

CAMERON HOUSE Cameron House, on Loch Lomond, Alexandria, G83 8QZ www.qhotels.co.uk Indulge in the Ultimate Vishy Experience at a special price by quoting ‘Foodies’! This treatment exfoliates your skin, followed by a tension relieving aromatic massage. A specially tailored facial will nourish your skin while the mind surrenders to a therapeutic scalp massage.

SPA UNIQ

FONAB CASTLE

THE ROXBURGHE

Kirkmichael Rd, Pitlochry PH16 www.spauniq.co.uk Feeling like you’ve been through the wringer after the holidays? It’s time for a trip to the luxurious Spa Uniq. They are offering the facility privately to cater perfectly to your needs. Spend a bespoke day in paradise at Spa Uniq and give yourself the necessary recovery from the holidays in your very own pampering oasis.

Foss Rd, Pitlochry, Perthshire, PH16 5ND www.fonabcastlehotel.com The Spa at luxurious Fonab Castle Hotel is the perfect haven to meet all of your post party season rejuvenation needs. Immerse yourself in their Thermal Suite with Steam room, Sauna and Aroma Relax Room infused with eucalyptus and lavender. Fonab’s doors are open to welcome you!

Roxburghe Hotel & Golf Course Heiton by Kelso Roxburghshire TD5 8JZ www.roxburghe-hotel.net Balance Spa and Beauty provides an oasis of calm – perfect for some much-needed R&R after the hectic festive season. Give yourself the detox you deserve with a Morning Escape package. Slip out of your winter skin and into your bathrobe for a day of pampering pleasure.

Ocho Spa by having a detox day.

They offer exclusive spa days and luxurious treatments like Spa Replenishing Minerals and Indian

Head Massage. Experience Ocho Spa’s aromatherapy via a scented candle massage. They know exactly what your body deserves!

OCHO SPA 10 Speirs Wharf Port Dundas, Glasgow G4 9TB www.ochospa.com Check out the newly renovated

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THE GODDESS OF GIN HAS RETURNED.

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COCKTAILS FOODIES

Winter warmers These stylish tipples will give you an inner glow

THE HENDRICK’S MARTINEZ 50ml Hendrick’s Gin 15ml sweet vermouth 7.5ml maraschino liqueur Dash Angostura Dash orange bitters l Combine all ingredients in a cocktail shaker and shake hard over ice. l Strain into a martini glass and garnish with orange zest.

William Grant and Sons, The Glenfiddich Distillery, Dufftown, Banffshire AB55 4DH williamgrant.com

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FOODIES COCKTAILS

MONKEY SHOULDER APPLE MAC 45ml Monkey Shoulder 90ml sparkling apple juice Dash Angostura l Fill a high ball glass with ice. l Add the Monkey Shoulder and the bitters and stir. l Top with sparkling apple juice and garnish with an apple fan.

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RESTAURANT REVIEW FOODIES

WILDEST DRAMS 209-213 High Street, Edinburgh EH1 1PE Set along the historic Royal Mile is Wildest Drams, an ideally accessible stop for a traditional Scottish dinner. A casual atmosphere surrounded my friend and I on the first floor before heading upstairs to a more secluded, private party location. We began the night with Thistly Cross Elderflower cider, a delightful choice out of the extensive drinks menu.

You will never get bored with the wide array of options! With smoked salmon and crab cannelloni for a light bite before our mains we were already loving the rustic, hunting-in-the-forest vibe, both in the food and the decor. It’s easy to believe that all their food is locally sourced-it felt like our fish had been caught that very day it was so fresh tasting!

My OMG pork chops were even better than the title suggested.

The delicious flavours of

mushroom, potatoes, and pork reminded me of comfort food.

Home-cooking, yet turned up a notch. My friend’s duck was also an excellent choice as it’s tenderness matched it’s taste, delicatley fresh Wildest Drams takes on traditional Scottish dishes and captures their nostalgic flavours perfectly, yet adding a unique twist to make them their own.

We ordered Highland whisky, treacle tart and Christmas pudding cheesecake to end our night.

The fiery whisky went smoothly with the lime and rum ice cream and treacle tart and we left with stuffed stomachs and smiling faces. Wildest Drams took my expectations of a traditional Scottish restaurant and soared with them by cranking up each dish and dram a dreamy notch. www.wildestdrams.co.uk Kate Emmert

THE PRINTING PRESS 21-25 George Street, Edinburgh EH2 2PB The Printing Press is a bedazzling sight to behold on George Street.

This new restaurant has a mix of elegant and vintage décor touches.

My date and I went full on seafood for our 3-course meal, My hand-picked crab starter readied my mouth for the succulent dish to follow: local North Atlantic cod roasted with cepes, braised lentils, kale, and celeriac. This dish truly encompassed the meaning of delicious. Each bite was a confetti of flavours: tender cod, juicy vegetables, all spiced to perfection. Our bottle of Arc des Anges Vermentino Sauvignon Blanc danced with each flavour in a crisp tango. The chocolate and salted caramel pot ended the night smoothly. I can see families, friends, and co-workers making this spot thier go-to for both casual nights or celebration dinners. I certainly will. www.printingpressedinburgh.co.uk Kate Emmert

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

What’s New NEGRONI FRIZZANTE

Get revved up at the Dragonfly cocktail bar before welcoming Hozier to Edinburgh for the first time. Try a Deep Purple or a Shotgun and start jamming out!

Etched rocks glass 25ml Finlandia Grapefruit 25ml Aperol 25ml Martini Rosso Dash orange bitters

l Mix all ingredients in a rocks glass.

Top with soda water. l Serve over ice with cherry to garnish.

ATLANTIC BAR AND BRASSERIE GLASGOW Located below The Anchor Line, and run by the same team, Atlantic Bar and Brasserie is a classic French restaurant and smart cocktail bar. Taking its inspiration from a temporary restaurant which was built in Bellahouston Park for the 1938 Empire Exhibition, the new venture features an open kitchen, chicken rotisserie and a menu packed with gorgeous French dishes.

Lower Ground 12-16 St Vincent Place, Glasgow G1 2EU Tel: 0141 221 0220 www.atlanticbrasserie.co.uk

DINE WITH STUART MUIR EDINBURGH Led by Stuart Muir, formerly of the Forth Floor at Harvey Nicks, DINE is a smart, cosmopolitan brasserie and Champagne lounge. Handsomely decked out in dark colours and fabrics, and featuring an

apple tree in the centre of the dining room, DINE is open from breakfast through to late cocktails. As well as dry aged steaks from the Borders, the menu offers inventive dishes such as North Atlantic cod served with cauliflower purée, caramelised florets, coco nib pesto and Jerusalem artichoke. Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED Tel: 0131 218 18 18 dine.scot

SAUCHIE BEER HALL GLASGOW If you feel that there aren’t enough oompah bands in your life, then make tracks for this new Sauchiehall Street beer hall and party palace. Live music, sport on numerous big screens, comedy, live bands and, of course, huge steins filled with foaming beers from around the world all mean that there is never a quiet night.

292 Sauchiehall Street, Glasgow G2 3JA Tel: 0141 332 0099 www.sauchiebeerhall.com

Harvey Nichols, 30-34 St Andrew Square, Edinburgh EH2 2AD

WINES Plaimont Producteurs Sauvignon Blanc 2014, Tesco £5.00 This wine is packed full of citrus aromas

Muga Rioja Blanco, Majestic £10.99 Hints of green apple, pineapple and citrus fruit notes.

The Ned Noble Sauvignon Blanc 2014, Majestic £12.99 Intensely sweet, yet balanced with crisp citrus and melon.

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Terms & conditions: Available all day Sunday - Thursday & until 5pm on Friday in Tigerlily. All dishes are subject to availability.

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

AN EVENING OF VINTAGE This vintage with a modern twist event at the Biscuit Factory was a night of old fashioned fun!

FOODIES FESTIVAL A wave of Christmas spirits (and food) hit Truman Brewery

TROUT CHEF OF THE YEAR Adam Newth (below) took the prize!

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BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Scottish depots of Gordon& Macphail, Wallaces TCB, Inverarity Morton, Forth Wines, Filshill Cash & Carry, Alchemy Drinks, Speciality Drinks, Allson Wholesale and leading specialist whisky retailers.

Distillery & Visitor Centre, Lochranza, Isle of Arran KA27 8HJ - Tel: +44 (0) 1770 830264 robertburnswhisky

www.robertburnswhisky.com

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THAT’LL DHU NICELY. Debate rages over the distiller’s art but one name unites devotees and dabblers alike: Tamdhu.

Arguably the world’s finest 10-year old single malt whisky; established on Speyside 1897, reborn on Speyside 2013 (in hand-selected sherry casks no less).

So, once more, all can enjoy Tamdhu’s fresh, rich, spicy notes and pure natural colour.

Go on, carpe dhuem.

Rediscover Tamdhu at tamdhu.com

Enjoy your dram responsibly.

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