Small City Food & Drink - Issue 3

FOOD & DRINK

RECIPES, PRODUCERS, EATERIES

JAN-MAR 2017 ISSUE 3

EKE E R F A T PLEASE ONE

KUNG HEI FAT CHOI

Linda Chan-Malcolm from The Jade Garden gets us ready to celebrate Chinese New Year in the Small City

GILLʼS SWEDISH ADVENTURE Our resident food photographer, Gill Murray, heads to Sweden for a week-long course in cooking and styling some amazing food

HEALTHY EATING

Say goodbye to the diet and strike the balance with some top tips for making healthy choices packed with flavour

www.gillmurrayphotography.com facebook.com/gillmurrayphotography Instagram: @gmmphotography Twitter: @gmmphotography

Gill Murray Photography and Styling is at the heart of Small City Recipes.

Each week Gill creates, styles and photographs her original images for our popular recipe column on our website. Using local, seasonal produce - often from her own greenhouse - Gill’s passion is to inspire us to pull out the pans and get cooking.

Many thanks to our advertisers who made this magazine possible:

This magazine is produced by The Red String Agency under their online magazine brand www.SmallCityBigPersonality.co.uk To advertise with us or to become a free stockist please contact nicola@theredstringagency.co.uk.

ISSUE 3 WHAT’S

INSIDE

A food and drink magazine spanning January to March was always going to be about balance, the yin and yang of food if you like.

Here at Small City we live by the mantra “a little of what you fancy does you good” which is why we’ve chosen Chinese New Year as the star of this magazine. Undoubtedly the world’s favourite cuisine – and certainly ours – we’ve pulled out some stunning Asian dishes to get you in the mood for celebrating the Year of the Rooster.

However, we know it’s also that time of year when we’re all slurping on kale juice and trying our best to convince ourselves that raisins taste just as good as gin! To guarantee success, make sure to keep your health kick tasty by trying our life changing bread and delicious Nebula Smoothie.

We love hearing from our Small City foodie fans and could spend hours browsing through your recipe ideas and photographs. Email us direct or post onto social media. Make sure to tag them #PerthLoveFest so we can find you!

#SmallCityRecipes

Page 16

Life Changing Bread A loaf worthy of its name.

Page 11

Asian Soy Chicken Noodle Broth

Healthy and brimming with flavour.

Kung Hei Fat Choy!

Nicki and Gill XX

Page 13

Rhubarb and Ginger Gin Cheesecake

Our early-year seasonal indulgence.

Find a new recipe every Thursday on

smallcitybigpersonality.co.uk

E S E IN H C F O N IO A CELEBRAT

H T R E P N I E R CULTU CHOY! KUNG HEI FAT Noodles, dumplings, crispy rolls; sweet, sour, spicy. With just a few words I am willing to bet your mouth is watering and your head is swirling with images of a splendid, colourful Chinese banquet. Our friends from the Far East have transformed the enjoyment of food across the globe and Chinese food is now one of the world’s most popular cuisines.

Here in the Small City, we may not have the bustling metropolis and multi-cultural melting pot of our larger counterparts but we do boast some of Scotland’s best Chinese food establishments – The Jade Garden and China China spring to mind - and a thriving Chinese Community which goes back to the late sixties. Since then, Perth’s Chinese Community has grown and flourished and is now run by second and third generation Scottish-Chinese locals all of whom have played a hugely important role in weaving our two cultures closer together.

Linda Chan-Malcolm is the walking embodiment of this statement; born in PRI, as one of the oldest of her cousins, she was among the first to consider herself as much Scottish as she did Chinese. Hers was a glorious childhood of two halves with as much time spent playing with her Scottish classmates as there was chatting to Chinese chefs, studiously doing her homework and napping under the sink of the family’s Jade Garden restaurant on Scott Street.

The Jade Garden opened in1975 and under the irrepressible character that was Mrs Chan

multi-cultural communities is being used as a political point scoring tool, half a century of closely woven ties has raised generations of children and adults who consider themselves to live in a richer, more diverse and happier city because of our first, second and third generations of Scottish-Global citizens.

Read Linda Chan-Malcolm’s Big Personality story over on smallcitybigpersonality.co.uk

went one to become one of Perth’s leading restaurant institutions. It is where many of us experienced our first, proper, Chinese sit-down meal; fiddling with chopsticks and watching on in wonder as the table filled with shredded duck and mini pancakes, baskets of sticky dumplings, bowls of noodles dressed in salty soy sauce and crispy pork covered in crackling.

It’s where we learned sweet and sour could be a taste sensation, prawns were all the better for a slick dressing of black bean sauce and egg stirred into rice was, quite honestly, the food of the gods.

It is easy to see then, why we have all fallen in love with our second culture here in Perth and why so many of us have become entwined in the amazing food, traditions and influences. Because of course, spring rolls and chow mein may be where it all started but after fifty years together, it’s not just about food. In this current global climate, where the narrative of

From the traditional Chinese Lion that we’ve all now come to consider a big part of our Perth culture, to the street food, delicate dancing, impressive martial arts skills and stunning displays of traditional Chinese Dress, this is a festival that opened up its arms and embraced all of us.

We caught up with Linda for a sneak preview of this year’s celebratory food and we’re delighted to bring you three easy to create recipes so you can join in the fun at home!

2017 THE YEAR OF THE ROOSTER

Chinese New Year celebrations will take place on Saturday 28th January in Perth City Centre.

!

SEAFOOD CRISPY NOODLES

FILLET STEAK AND BLACK BEAN SAUCE

Ingredients

Ingredients

500g egg noodles 5 cloves of chopped garlic 2cm piece of ginger, grated 4 tbs light soy sauce 4 tbs oyster sauce 4 tbs cornflour 6 shelled and de-veined prawns 8 king scallops 2 haddock fillets 1 tbs plain flour 2 sliced red or green peppers 100g beansprouts 100g sliced baby corn 100g finely sliced carrots 2 cups of chicken stock 1 tbs sesame oil

300g of lean fillet steak 2 cloves of chopped garlic 2 tbs dark soy sauce 1 tbs sesame oil 1 tbs cornflour 4 tbs minced blackbeans 1 sliced red or yellow pepper 1 sliced onion

Method Have all of your vegetables chopped and ready to go for the stir-fry. Slice the haddock, coat in flour and lightly fry.

Heat the sesame oil in a large pan, add the noodles and fry until crispy, then place on paper towel to drain. Stir fry the garlic and ginger with all of the veg. Add the soy sauce and oyster sauce before adding the seafood and cooking through.

Mix corn flour into a paste with some water and stir into pan with the chicken stock. Bring to the boil, add a dash of sesame oil and salt to taste.

Serve the seafood and vegetables immediately with the crispy noodles.

Method Heat a large pan and add sesame oil, lightly frying the steak. Add the peppers and onions, soy sauce, blackbeans and garlic. Add a cup of water and bring to the boil. Mix cornflour into a paste with some water and add to the pan. Season to taste.

CRISPY BELLY PORK Ingredients 1.5 - 2Kg piece of boneless pork belly 2 - 3 tbs olive oil 1 tbs of coarse sea salt Method Score the skin of the pork, rub in olive oil and salt and cover, leaving to marinate for a few hours.

Place the pork into an oven preheated to 200C, roast for 30 mins, turn heat down to 160C and roast for a further 2 hours. Turn the heat back up to 220C for a final 30 mins to finish the crackling. Rest for about 20 mins, carve into slices and serve.

&

WORKDAYS WEEKENDS We’re a team of cheese lovers at Small City and so a recent study showing that many dairy foods reduce the risk of type 2 diabetes was music to our mouths! Add to this the fact that milk, cheese and yoghurt are a major source of calcium, and essential nutrients including protein, iodine, and vitamin B12 and you’ll begin to see why we’ve included local producers, Strathearn Cheese in our tasty-and-good-for-you issue.

Usually I take a Sunday off after tidying up from Saturday’s market and trip to the Cash & Carry.

What makes a perfect night in?

A meal with my wife and children and few hours rest in front of the stove or the T.V.

We caught up with Pierre Leger, one half of the Crieff based producers to chat cheese (obvs!), chilling and what’s next for this award-winning company.

What does a typical day at work look like for you?

We start by transferring the milk into the vat, working out the levels of starters, cultures and rennet required. Then we heat up the milk, add in the cultures, cut the curds and stir periodically. During this, we also salt the previous batch and wash the batches in the maturing room. Then back to the cheese; mould the curds on the draining table, tidy up and clean, clean, clean.

What signals the start of your weekend or days off?

We’re still in our first year of business, so days off are very few.

What makes for a memorable day or night out?

Meeting with friends for drinks and catch up over a nice bottle of wine. Hillwalking with my wife, but it has been a while since our last Munro. I enjoy most of the climb, except the end as I’m not great with heights!

Tell us about the weekend you’d love to live again?

With another couple (my business partner and his wife), we spent a weekend in Rome, visiting the sites and watching the 6 nations in a Scottish pub in the centre of the city. It was a good mix of rugby, culture and wine tasting.

And your best ever day at work?

We very quietly entered one of our cheeses at the World Cheese Awards in November 2016. Not expecting too much, we were following the coverage of the event on a live internet feed whilst working. We were lucky to witness the judging of our cheese live on the T.V. Five judges were deliberating what medal to award our Strathearn cheese and it seemed that we were given a silver medal! A few days later, we received the confirmation that it was in fact a gold medal.

Any workday or weekend rituals?

I take a coffee break at 11.00am regardless. After that, lunch is always a piece of cheese from a different batch.

Tell us what’s in your perfect day off breakfast?

Smoked haddock with poached eggs washed down with tomato juice and a black coffee.

Any words of wisdom for us?

Age only matters if you are cheese, wine or whisky.

You can buy Strathearn’s full range from Provender Brown Deli and on the first Saturday of every month at Perth Farmers’ Market.

FAE BRAES TO

BECKERSHOFS HERRGÅRD

GILL’S PICTURE PERFECT FOOD TRIP TO SWEDEN HERALDS A NEW BEGINNING FOR SMALL CITY RECIPES

egular readers of Small City Recipes will know that Gill Murray, our resident food photographer can make even the most simple of dishes or drinks look fantastic. Styling, lighting and a few carefully chosen accessories – she is a woman who loves a perfect plate! – all play their part in creating our weekly online mag’s food porn.

This transition from photographer into cook, creator and stylist has been a natural one, bringing together as it does her two great passions of food and photography. When we started out on Small City Recipes two years ago, Gill was already a keen and creative cook but was just beginning to hone her food styling skills.

What you might not know is that Gill also creates the majority of our recipes, adapting them from old, tried and tested favourites or coming up with new ideas to use the glut of seasonal veggies from her greenhouse and the abundance of produce on offer from around Perthshire.

Ever the perfectionist Gill has spent the time since then growing her skills, much to the delight of her husband, kids and the entire Small City team. In autumn, looking for the next step on her journey, Gill headed to Sweden for a week long food development and styling course with Cannelle

et Vanille that would take her photography to the next level.

The Beckershof Country Estate is situated about 90 miles south west of Stockholm, just south of Katrineholm and brought a stunning, picturesque backdrop to the images that Gill and her fellow students created over the week. Most of the others were chefs, looking to develop their photography skills but for Gill it was about developing recipes from base ingredients and finding a way to tell the story of the food on her plate through a series of pictures.

“Photography is always going to be my first love but the idea that I could take my passion for cooking and grow my skills to allow me to work more creatively with food producers and chefs, developing recipes and new style ideas, has been bubbling away for the past year or so. I love the Cannille et Vanille blog so when I saw the course come up, I jumped at the chance to get away and spend some time focusing on just that.

It was an amazing experience and I think my style changed quite a lot while I was there. That idea of telling a story through the natural landscape, the raw ingredients and the food that I’ve created on the dish is really exciting to me and I’m looking forward to seeing where it takes me this year.”

FORAGING for ingredients brought the creative group closer to nature’s bountiful harvest.

LAKE TISNAREN shrouded in the soft glow and mist of an early Swedish morning.

SWEDEN’S cold, northern climate offers up an autumnal larder which has many similarities to our own, here in Scotland.

Wild apples and chestnuts were ripe for the picking and inspired this glorious, rustic apple pie which Gill served with a large helping of cool fresh cream.

Gill Murray is our resident Small City Recipes photographer; She creates, cooks, styles and shoots her recipes in her own studio kitchen right here in Perthshire.

If you’re a chef, restaurant or food producer who would like to work with Gill then contact her via her website.

www.gillmurrayphotography.com

ASIAN SOY CHICKEN NOODLE BROTH Guaranteed to fill your kitchen with an amazing, mouth-watering aroma, this healthy noodle broth tastes every bit as good as it smells. Don’t be fooled by the name – it may sound like soup but it’s an entire balanced meal with protein, carbs and veggies all there in one tasty bowlful. You can also make a delicious vegetarian option by replacing the chicken with firm tofu cut into cubes.

Ingredients 225g plain flour 1/2 free range chicken 2 tbs soy sauce 1.5 litres chicken stock 125ml Chinese cooking wine 2 whole star anise 2 thinly sliced garlic cloves 2 tbs brown sugar 1 shredded savoy cabbage 400g udon noodles 4 spring onions 1 tbs finely grated ginger Method

Place your chicken in a roasting dish and season generously inside and out. Bake in the oven for 1 hour 15 minutes until cooked, remove from the oven and leave to cool, reserving the stock in a jug. Shred the meat into short strips.

In a large pan, pour in the soy sauce, stock from the chicken (you may have to add to this using other chicken stock to make up 1.5 litres), the Chinese cooking wine, star anise, garlic and sugar and bring to the boil.

Reduce the heat and add in the shredded cabbage and noodles and cook for a few minutes. Add in the chicken and stir.

Serve into bowls and top with the spring onion and finely grated ginger.

We sourced our Chinese wine from Provender Brown.

Top Tip: If you are finding it tricky sourcing half a chicken, use a whole one and freeze half of the meat for your next meal.

11 RECIPE

PROCAFFEINATE coffee first, life later!

A freshly brewed coffee has to be one of life’s finest and simplest pleasures. A hot cup of smooth roast, a strong kick the pants espresso or a milky, foamy cappuccino sprinkled with chocolate for extra comfort are often all you need to turn a good morning into a totally tip-top, fantastic day!

Always on the lookout for new foodie experiences, Team Small City was very excited to hear about a new coffee venture about to hit the streets of Perth. Procaffeinate is a mobile barista and cake bar –seriously, what’s not to love here people? – and she’ll be pulling up at an event, parking space or office block near you very soon.

Owned by Claire McDiarmid, coffee-addict and lover of cakes, the business launched at the Christmas Light Switch On where she wowed the crowds with her amazing hot chocolate and delicious traybakes. The entire operation is a family affair, with husband Doads taking time out from their Perthshire farm to kit out her shiny new coffee van and Claire’s mum creating the amazing range of homebaked treats and traybakes – try the millionaire’s shortbread, it is AWESOME!

Claire is bit of a geek when it comes to good coffee and there was only one name on her list when it came to supply. The team at The Bean Shop hand roast their specially selected beans in small batches from their shop in George Street and knowing how committed they are to quality and coffee perfection, Claire has chosen a medium, smooth roast to get things moving. A #PerthLoveFest partnership made in hot drink heaven if you ask us!

As well as the coffee Claire has also gone all out on the Hot Chocolates and uses a belgian milk chocolate and dark chocolate drop melted down with full fat milk for maximum flavour. Her homemade syrups include vanilla, peppermint and salted caramel to add a whole different depth of flavour to your drinks.

I know what you’re thinking... where can I buy this coffee lovers’ dream?! Well, after some intensive barista training Claire’s all set to pour the perfect cup every time and is on the road NOW! She would love to make you a regular – check out the website to find out where she plans to be and drop her a line if you’d like your office or event added to her rounds!

www.drinkthecoffee.co.uk

RHUBARB & GINGER GIN CHEESECAKE Once upon a time rhubarb was a summer only fruit, filling British fields from April to September with row upon row of large, dark green leaves. And then some very clever people in Yorkshire developed a way to “force” the glorious pink stalks into growing indoors in winter and we suddenly experienced a glut of seasonal fruit around February time.

This wonderful, creamy cheesecake recipe from Graeme Maxwell takes full advantage of this wonderful crop and uses Edinburgh Gin’s fantastic Rhubarb and Ginger liqueur from Provender Brown to give it a wee extra winter kick!

Ingredients: 230g gingernut biscuits 70g melted butter 115g full fat cream cheese 200g icing sugar 700g whipped double cream 4 balls of finely chopped candied ginger 100ml Edinburgh Gin’s Rhubarb & Ginger Gin Liqueur 2 stalks of fresh rhubarb, peeled and finely chopped

Method: Place your rhubarb slices in a shallow bowl and cover fully with Edinburgh Gin Rhubarb and Ginger Liqueur. Leave to soak for three to four hours.

Line a 9 inch cake tin with a disc of greaseproof paper on the bottom and strips round the sides.

Bash up your gingernuts into crumbs in either a food processor or by wrapping in a tea towel and attacking with a rolling pin. Melt the butter and add to the biscuit, mixing with your hands until fully combined. The mix is the correct consistency when you can take a handful, press it together and get only a slight crumble when you touch it.

Put your biscuit mix into your prepared tin and using your hands or the back of a spoon press down until as flat and even as you can make it.

Place tin in fridge to chill for a minimum of 30 minutes. In a large bowl beat together your cream cheese and icing sugar until smooth. In another bowl whisk your cream until it is happily holding a peak when you take the whisk out and add to the cheese mix gently combining until smooth.

Roughly chop your stem ginger and stir into mix. Drain off your gin soaked rhubarb (reserving the liquor) and stir into mix before adding around 3/4 of the reserved liquor. Mix well. Spoon the mix onto the set biscuit and using the back of a spoon, smooth down the top.

Refrigerate for a minimum of 6 hours, overnight preferably.

Carefully unclip cake tin, drizzle with the remaining rhubarb liquor and serve.

Top Tip: Cheesecake tastes best at room temperature, so do let it stand at room temperature for 20 to 30 minutes before serving.

GREEN NEBULA SMOOTHIE

Ingredients

Healthy eating doesn’t need to involve downing green drinks and jogging at 6am but we promise you this Green Nebula Smoothie is a tasty treat in its own right. Packed full of vitamins and minerals this is a quick and easy breakfast drink that will give you an amazing energy boost to see you through to lunch.

1 banana, chopped 3 good handfuls of kale 1 good handful of cashew nuts 2 glasses of coconut water crushed ice  Method

A real nutritional powerhouse the nebula smoothie has many dietary positives including vitamins C and K from the kale and potassium from the banana.

The cashew nuts will promote good cardiovascular health and give you a blast of potassium, copper, iron, magnesium, zinc, and selenium.

Go on, start your day with a glass of the good stuff.

The jogging is optional!

Put the cashew nuts and one glass of the coconut water in a blender and blitz for 30 seconds to make a smooth paste.

Next add all the kale and the second cup of coconut water and again blitz in the blender for 30 seconds.

Lastly add the chopped banana and the crushed ice and blitz again until smooth.

Top Tip: You can chop up a ripe banana and freeze it so you always have some handy. The frozen chunks can also replace the ice!

all

ABOUT

balance

W el lb ei ng te r H ea lt h A nd in W r Fo s ct A al an ci ng To p Fi ve Ta st y B

The start of any year always heralds resolutions and giving up our indulgences; we don’t know about you but it seems to be an odd time - a bit cold and dark - to dig deep and find the neccessary willpower. But perhaps we’re looking at things all wrong...

According to the experts, when it comes to wellbeing, what you put in is every bit as important as what you take out - it’s all about balance.

VITAMIN D

Super important for healthy bones and teeth, our body has an amazing natural ability to convert sunshine into vitamin D. However, as January 1st kicks off the year with a measly seven hours of daylight us Scots do need to enrich our diets for an extra winter boost.

IRON

This powerhouse of a vitamin will help convert blood sugar to energy, transport oxygen around your body and keep your immune system perky and alert. Worth noting that Vitamin C will help you absorb iron more easily so keep the orange juice coming!

EAT: Spinach, lentils, potatoes with the skin, beef and chicken, avocados and beef liver.

VISIT: Howies The Butcher, Provender Brown, CS Chalmers Veg at Perth Farmers Market

Eat: Salmon, tuna, eggs, cheese and fortified milk Visit: Provender Brown Cheese Counter, George Campbell for sustainable Scottish fish

ZINC

This often forgotten vitamin has an incredible workload; as well as helping you combat the stress that often comes at the start of a year, it will boost your immune health and keep your skin, hair and nails from getting brittle when it’s cold and dry outside.

EAT: Oysters, hummus, beef, lamb, pumpkin seeds, dark chocolate, peanuts and raw almonds.

B VITAMINS

Found in whole, unprocessed foods this is the group to beat the winter blues, combat depression, boost energy levels and reduce stress. Not all types of vitamin B do the same thing and you need to replace them often. If you nail it correctly though, you’re going to feel more energised and better ready to face that Body Pump class!

VISIT: George Campbell, Brig Farm Shop meat counter, Highland Health Stores wholefood shop for nuts and seeds, The Bean Shop for chocolate.

EAT: Whole grain cereals, bread, red meat, egg yolks, leafy greens, brown rice, yeast and berries.

VISIT: Casella & Polegato for handmade bread, Martins for fruit and veg, DG Lindsay for red meat

OMEGA-3

Studies have shown that Arctic diets high in seafood have lower cases of diabetes, heart disease and certain cancers. The Omega-3s present help with depression, dry skin and brittle hair and have also been linked to relief in arthritis and joint pain.

EAT: Wild salmon, sardines, cod, rapeseed oil.

Why not check out our online recipe section for great meal ideas using these essential ingredients:

smallcitybigpersonality.co.uk/recipes

VISIT: George Campbell for fish, Provender Brown for smoked salmon and pates – both also stock local rapeseed oil from Summer Harvest

LIFE-CHANGING BREAD

Method

This fantastic recipe has been adapted from My New Roots by Sarah Britton and we can confirm that its name is no exaggeration! Gluten free, high in taste and a super healthy alternative to a shop bought loaf, we can’t recommend it highly enough. It is packed full of seeds, oats and nuts to give plenty of fibre, protein and other great nutrients.

In a flexible, silicone loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix again until everything is completely soaked and dough becomes thick but manageable. If the dough becomes too thick to stir, add one or two teaspoons of water.

The bread is easy to put together with no kneading of dough, it’s also super quick. Once the ingredients are mixed into the loaf pan you can leave it to rest for a few hours while you squeeze in some yoga, shopping or coffee with friends.

Smooth out the top with the back of a spoon and sit out on the counter for a minimum of two hours and up to twelve hours. The dough is ready if it retains its shape when you pull the sides of the loaf pan away from it.

Ingredients

Preheat your oven to 350°F / 175°C. Place the loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes.

135g sunflower seeds 90g flax seeds 65g hazelnuts or almonds 145g rolled oats 2 tbs chia seeds 4 tbs psyllium seed husks 1 tbs fine grain sea salt 1 tbs maple syrup 3 tbs melted coconut oil or ghee 350ml water

The bread is done when it sounds hollow when tapped. Let it cool completely before slicing difficult, but important! Store bread in a tightly sealed container for up to five days. It freezes well too, simply slice before freezing for a quick and easy piece of toast!

Top Tip: Life-changing bread is delicious toasted and smothered with butter and homemade jam. A perfect example of balance!

PERTHSHIRE IASG BROT SOUP

Method

Back in October the Food and Drink Team from PKC invited local people to submit their favourite soup recipe before whittling down the finalists to be judged by the people of Perth in a giant tasting session!

Poach the salmon fillets in the milk for a few minutes, turn off the heat and leave to infuse.

The winner was Charmaine Assenti, who wowed the crowds at the Cultural Celebration Day with her iasg brot; Gaelic for fish soup. The soup is hearty and nutritious with easy to source ingredients. Check out George Campbells at Whitefriars for fresh, Scottish seafood and some wonderful deli items, including the Summer Harvest rapeseed oil Charmaine refers to here.

Charmaine said this about her recipe, “Everyone knows Cullen Skink and this tasty soup recipe is my Perthshire version; Perth is well known for its salmon filled waters so I thought that it should feature in a local soup. I added potatoes from the area and opted to use rapeseed oil which is produced and grown locally.”

Meanwhile, put the rapeseed oil in a pan and heat gently. Add the chopped onion and cubed potato and saute for 2 to 3 minutes, stirring all the time.

Ingredients 2 Perthshire salmon fillets 100g raw prawns or mussels 1 large potato, cubed 1 chopped onion 1 handful flat leaf parsley 2 pints vegetable stock 1/2 pint milk 2 tbs cream 2 tbs rapeseed oil freshly ground black pepper

Chop the parsley and add this with the vegetable stock to the mix. Simmer for 10 minutes until the potato is cooked.

Add the poached salmon and its liquid to the pan and heat through thoroughly. Add the raw prawns or mussels and season to taste.

Serve this delicious chunky soup with a swirl of cream and a few sprigs of flat leaf parsley.

Top Tip: For an added depth of flavour, top your broth with a slice of smoked Scottish brie.

FOOD & DRINK DIRECTORY PARKLANDS BOUTIQUE HOTEL WITH DINING 2 St Leonard’s Bank, Perth

CRIEFF HYDRO HOTEL Strathearn House, Ferntower Rd, Crieff

Loved locally for its rosette standard dining, Parklands boasts two fantastic eateries in No 1 The Bank bistro and 63@Parklands restaurant where they pride themselves on creating imaginative, flavour packed menus.

The Brasserie offers a relaxed atmosphere and superb bistro food with a French influence. Authentic ingredients, including Brie de meaux and Toulouse sausage, are all served up with Perthshire flair.

63 TAY STREET 63 Tay Street, Perth

TABLA RESTAURANT 173 South St, Perth

Graeme Pallister is famed for his mantra of Local, Honest, Simple. His new-look restaurant serves up a contemporary Scottish menu using fresh, seasonal ingredients, carefully prepared to create stunning, unique dishes.

Under the watchful eye of Praveen Kumar, Tabla has grown into one of the city’s most established restaurants and busiest takeaway options serving up authentic Indian cooking in Perth’s only rosette starred Indian restaurant.

THE JADE GARDEN 14 Scott St, Perth

NORTH PORT 8 North Port, Perth

Serving the people of Perth for over four decades, The Jade Garden is run by third generation restauranteur Linda Chan-Malcolm. An unrivalled offering of authentic Chinese cooking makes it a much-loved local favourite.

The North Port has been transformed in recent years

by Karen and Andrew Moss, and from locally foraged ingredients to a well-stocked bar, they have created an award-winning eatery in the heart of Perth.

www.theparklandshotel.com

www.63taystreet.com

www.jadegardenperth.com

www.crieffhydro.com

www.tablarestaurant.co.uk

www.thenorthport.co.uk

FOOD & DRINK DIRECTORY GLENDOICK GARDEN CENTRE AND FOOD HALL Glencarse, Perth

THE BEAN SHOP 67 George St, Perth

Glendoick’s award-winning food hall and café is a haven of wondrous ingredients and flavours from across Scotland.

With frequent tastings and seasonal events you will find they offer everything a food lover could wish for.

Famed for their fantastic speciality coffees which they roast on the premises in George Street, The Bean Shop offer an unrivalled choice of the world’s best grown beans and a wonderful selection of loose leaf teas.

MURRAYS BAKERS 114 South St, Perth

PROVENDER BROWN 23 George St, Perth

Scotch pies and pineapple cakes are just a few of the delicious handmade treats you’ll find in Murrays Bakers.

Fourth-generation artisan bakers, Murrays Bakers was proudly announced Scotch Pie World Champions in 2015.

Perth’s longest-standing deli is brimming full of the very best in local, artisan produce and speciality ingredients. and boast unrivalled choice and expert knowledge. You’ll also find tasty sandwiches and soups.

thebeanshop.co.uk

glendoick.com

murraysbakers.com

provenderbrown.co.uk

We hope you’ve enjoyed the second issue of the Small City Food & Drink magazine.

Our plans are to grow in reputation, size and quality and in order to do this, we’d love to feature a wider, more diverse mix of foodie businesses from across Perthshire.

If you think your produce, restaurant, deli or distillery could feature then please contact Holly on 01738 636888 or by email at Holly@TheRedStringAgency.co.uk

Parklands Boutique Hotel and Dining

Weddings, Celebrations, Private Dining, Events

For lunches, dinners, buffets, afternoon teas the team are ready to look after all your requirements.

Call us today on 01738 622 451 to book 2 St Leonard’s Bank, Perth, Scotland PH2 8EB info@theparklandshotel.com

www.theparklandshotel.com