Welcome to our summer edition of Nourish, where we invite you on a culinary escape inspired by the tropics. Prepare your taste buds for a delicious journey as we bring you a selection of recipes from across the world. From the fiery spices of Indonesia to soulful Caribbean cuisine, and from the exotic Indian Ocean islands to the bold flavours of Mexico, our pages are brimming with diverse, mouthwatering and refreshing dishes. For fun, we’ve also put together an 80s-inspired, Miami-style pool party menu. So, play some Wham! and whip up a piña colada as you turn to pages 54-61 for a Club Tropicana trip!
Don’t miss digital editor Devina’s foodie finds from Mauritius on pages 94-98, nor my escapades in Bangkok (pages 100-105). Both these destinations offer a confluence of tastes that will leave you craving for more.
We haven’t forgotten our young food enthusiasts either! Our Little Cooks feature on pages 83-87 includes refreshing and delightful fruity popsicles, which are ideal for cooling down in the heat.
Have a lovely summer – we’ll be back in more pleasant climes!
Until next time,
A 3-night stay for 2 at The Residence Mauritius. See page 98.
CEO SUNIL KUMAR
GENERAL MANAGER OF COMMERCIAL
TOM HARVEY
GENERAL MANAGER OF MARKETING
WARWICK GIRD
CREATIVE AND CONTENT DIRECTOR
TIFFANY ESLICK tiffany.e@finefarefood.com
DEPUTY CONTENT EDITOR
KAREN D’SOUZA
DESIGNERS
MICHELLE CLEMENTS, EMILY EVANS, FRANCIS GACER & GIHANE YOUSSEF
SOCIAL MEDIA MANAGER
ANKIET GULABANI
DIGITAL EDITOR
DEVINA DIVECHA
DIGITAL CONTENT CREATOR
REEMA RAHMAN
DIGITAL CONTENT WRITER
LYNN SOUBRA
CONTENT ASSISTANT
DIANNA ACIBAR
CONTRIBUTORS
ZAHRA ABDALLA, KATELYN ALLEGRA, HELEN FARMER, CAMILLA HYLLEBERG, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON
PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY
© 2023 SPINNEYS DUBAI LLC
Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.
THE CUT
08 7 OF A KIND Ice creams
10 DRINKS
12 RESTAURANT ROUND-UP
Travel across Peru, the Caribbean and Latin America with these restaurants, guaranteed to please your palate
14 SPICE OF LIFE
Restaurateur Penelope Diaz has created her tribute to authentic Peruvian food with Fusion Ceviche, an unassuming restaurant in Dubai’s JLT district, where flavours and textures transport you to a huarique in Lima
16 USE IT UP
Don’t discard leftover ingredients from other recipes in this issue. Instead use them to make a zesty condiment, granita and rich dessert
18 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations
21 Indulge in sweet and savoury delights with our SpinneysFOOD British Strawberries
30 SUN, SEA AND STRAWBERRIES
SpinneysFOOD Scottish Strawberries are grown exclusively by Angus Soft Fruits in the UK. During a recent visit to their farm and pack house, we met Lochy Porter, founder and chairman, who gave us an insight into this successful family-run business
34 SPIRIT OF THE SEA
A mild climate and the mingling of warm and cold ocean currents are a blessing for Cornwall’s fishing industry. Spinneys
sources its premium-quality monkfish, Dover sole, lemon sole and scallops from Falfish – a leading supplier of chilled and frozen fish and shellfish –based in Cornwall. On a visit to their factory and the fishing ports of Newlyn and Falmouth, we learn more about this family business
37 Whip up simple, fresh island-style salads for light summer dinners
44 TROPIC LIKE IT’S HOT Bright and zesty meet sweet and spicy in these popular island streetfood snacks
48 GOING BANANAS
Ripe or raw, it’s hard to resist banana-based snacks, curries and desserts like the ones we’ve created here
54 CLUB TROPICANA
Twirl those cocktail umbrellas, cue your favourite Wham! songs and dive into the 80s with this menu that’s perfect for a retro-themed pool party
62 BALI BABY
Armchair travel to one of Indonesia’s most popular islands where fresh fruit, vibrant veggies and fragrant curries with a good amount of spice are typical of its cuisine
DEEP DIVE
Savour rich and flavourful dishes of crab, squid and fish from Fiji, Bali, Jamaica, Mauritius and more
83 Get the kids to help with making these delicious frozen treats
Live well
90 MAKE A SPLASH
Keep your skin smooth and hydrated through the summer with these bath and body products
92 BEACH BAG ESSENTIALS
Get beach (or pool) ready with these skin and hair must-haves
93 SAFETY COMES FIRST
No doubt swimming pools or the sea will be on your must-do list this summer. But with 1.2 million people dying from drowning every year, now is the time to get safe around water, says Helen Farmer
94 INTO THE BLUE
Dive headfirst into the cuisine, culture and flora of the island nation of Mauritius, where flavours from around the world converge into a kaleidoscope of delights
74 ONOLICIOUS A blend of multiple ethnic cuisines, Hawaiian food is a vibrant medley of flavours, colours and textures
80 NOSTALGIC BAKES
This cake reminds Zahra Abdalla of her years in Canada when she would experiment with seasonal fruit to change the flavours in a standard vanilla loaf cake. Here she’s used tart raspberries to balance the sweetness of the chocolate chips for a delicious treat that pairs perfectly with a cup of coffee
100 ONE WEEK IN BANGKOK...
…and the world’s your oyster, especially when it comes to food. The Thai capital is thriving with list-topping, awardwinning restaurants such as Gaggan Anand, Le Du, Potong and Sühring reigning supreme. Tiffany Eslick spent a week with trailblazing chefs to bring you a list of where to find the best, bold flavours and progressive dishes
98
100
COVER RECIPE: PIÑA COLADA – PG 10
Food, restaurant and product news that we think is worthy of being on the list!
BALANCING ACT
Delicous mango purée swirled through creamy coconut for the ultimate tropical flavour blast.
Denada Mango Split Ice Cream is your guilt-free flavour fix.
TROPICAL DREAM
Perfectly creamy and rich but refreshingly fruity at the same time – No.1
Waitrose Alphonso Mango & Passion Fruit Ice Cream hits all the right spots.
REFRESHINGLY GOOD
Packed with the goodness of Alphonso mangoes, our SpinneysFOOD Mango Sorbet is exactly the kind of dessert you need after a meal in the summer.
SIMPLY SENSATIONAL
Global flavours meet a childhood favourite in Marco Ginger Dreamsicle ice cream. You can’t go wrong with a classic orange ice cream infused with bright notes of ginger.
PALATE PLEASER
We have the ideal palate cleanser with SpinneysFOOD
Lemon Mint Sorbet made with fresh lemon juice and fresh mint leaves.
GREAT START
Give your breakfast smoothie a jolt of antioxidants with The Açaí Spot Açaí Purée, which is 100% natural and vegan.
SWEET ‘N’ TANGY
Smooth and creamy coconut and refreshing lime are the awesome twosome in No.1 Waitrose Coconut & Lime Ice Cream.
The piña colada isn’t just a tantalising blend of pineapple and coconut cream, it is the national drink of Puerto Rico (and the unofficial first drink ordered on every beach holiday since the 1950s). While its true creator remains unknown, legend has it that famous pirate Roberto Cofresí allegedly used it to uplift his crew’s spirits. Adding to the intrigue, no less than three Puerto Rican bars and bartenders proudly lay claim to inventing the piña colada during the tiki drink heydays of the 1950s.
One thing we can be sure of is its unrivalled deliciousness, making it the quintessential drink of summer holidays. This non-alcoholic version represents a slightly lighter rendition of the original masterpiece.
We’ve replaced the pineapple juice and sugary syrups with the natural sweetness of Essential Waitrose Frozen Pineapple Chunks. The traditional coconut cream has been swapped out for Alpro Barista Coconut Milk’s velvet-smooth texture and irresistible aroma of toasted coconut. We’ve also replaced the ‘pirate grog’ with the alluring 0% alc Caleño Dark & Spicy, which is infused with tropical fruit extracts, ginger and kola nut, further elevating the layers of delightful aromatics. Finally, a squeeze of lime and a pinch of salt harmoniously unite all the flavours, creating a drink to transport your senses to a tropical paradise with every sip.
VITAMIN WELL HYDRATE
Keep fatigue at bay with this vitamins C and B12 enriched drink flavoured with strawberry and rhubarb. vitaminwell.com
GATORADE COOL BLUE –RASPBERRY FLAVOUR
Scientifically researched and game-tested, Gatorade Cool Blue is a great option the next time you need a surge of electrolytes. gatorade.com
ACTIVE O2 ORANGE LEMON
Made with mineral water from the Bavarian Alps and an extra dose of O2, Active O2 is naturally refreshing. activeo2.de
Prep time: 10 minutes
Serves: 2
90ml Alpro Barista Coconut Milk
250g Essential Waitrose Frozen Pineapple Chunks
90ml Caleño Dark & Spicy Tropical 0.0% 1¼ tsp fresh lime juice
Pinch of SpinneysFOOD Fine Sea Salt
To serve
Pineapple leaves
Dehydrated pineapple slices
1 Place all the ingredients in a blender and blitz to a smooth consistency. 2 Pour the mixture into two glasses. 3 Decorate each glass with two long pineapple leaves and a slice of dehydrated pineapple. 4 Serve immediately.
To make dehydrated pineapple slices, slice half a pineapple into ½mm thick slices using a mandolin. Spread them out in an air fryer, or oven, and dry them out for 2 hours at 90°C. Allow to cool then store in an airtight container at room temperature for up to two weeks.
1A sprawling rooftop lounge overlooking the Dubai Marina and the fronds of the Palm Jumeirah paired with bold interiors equals Peruvian-Japanese concept, Above Eleven Dubai. A local outpost of the Bangkok concept, Above Eleven is buzzing at night. The Nikkei menu is packed with a range of options, from ceviches to tiraditos, and maki rolls to traditional Peruvian dishes and robatayaki. The Hamachi truffle ponzu is a bestseller for a reason: the shiso leaf cuts through the salty caviar while the truffle oil is not overwhelming. The Above Eleven ceviche is also a triumph; it combines seabass, A11 leche tigre, crispy calamari, cancha, choclo and sweet potato, creating a harmonious yet contrasting texture when all the elements are eaten together. You must try the Patagonian toothfish from the robatayaki grill. The fish quite literally melts in your mouth. Oh, and definitely order the alfajores. 2
Get a slice of Miami and a taste of Caribbean-Creole food at Black Flamingo Dubai, located on Palm West Beach. The menu has been crafted by homegrown hero, chef Reif Othman. It’s packed with a range of moreish items that will keep you satiated, and it’s clear how Reif’s influence reigns across every dish. Happily, the guacamole is freshly made, while the beef empanadas are tender and juicy and you’ll wonder whether to order a second plate. The coconut seafood ceviche is also definitely worth a spot at your table, with the portion size making it a great sharing option. The seabass frito is quite the looker –fish chunks have been deep fried to perfection, arranged artfully around the fried husk of
the seabass. The strawberry churros are a surprisingly fun twist on the classic dessert – a perfect finish to your meal. The music adds to the flamingo-filled, luxurious interiors – it’s hard not to feel like dancing. And while you’re there, keep your camera handy – there’s plenty of Instagram-friendly spots for your feed. 3
Step into soothing environs at Amazónico Dubai where lush greenery and carved wood accents are complemented by tasteful touches of gold. The bespoke menu, which highlights the chef’s signature dishes, is a celebration of the Amazon region’s vibrant culinary heritage. The ensalada Amazónica is a stand-out starter bursting with sweet and tangy notes from mango and kalamansi citrus paired with the silkiness of avocado. The sushi selection also features Hokkaido beef nigiri with perfectly seared A5 Wagyu topped with Baerii caviar. While you wait for your mains to arrive, order a round of small bites. The poblano patacones is a delightful mouthful with crispy plantain topped with caramelised poblano pepper, burrata and kimchi. The patacones mechados is another delicious morsel with pulled veal, which melts in the mouth. But keep room for mains, which arrive in generous portions. The corvina del Pacifico is a flakey fillet of croaker fish on a bed of mashed potato, surrounded by a yellow chilli emulsion that you’ll want to drink right out of the bowl. The Brazilianstyle grilled rump steak is sliced into delicate slivers at the table and served with chimichurri. Wrap up this meal on a sweet note with 2700 origen andino, a decadent plate of lucuma and chocolate mousse, black pepper ganache and chocolate-orange ice cream.
CLOCKWISE FROM TOP LEFT: Bright splashes of colour add to the cheerful ambience at Black Flamingo; Amazónico’s 2700 origen andino is an ode to chocolate; the guacamole at Black Flamingo is smooth and freshly prepared; the melt-in-your-mouth Patagonian toothfish at Above Eleven.
Travel across Peru, the Caribbean and Latin America with these restaurants, guaranteed to please your palate
THIS PAGE, CLOCKWISE FROM TOP LEFT: The clásico ceviche is a taste sensation combining citrus flavours and crunchy textures that keeps you going back for seconds and thirds; Fusion Ceviche’s interiors pay homage to Peruvian culture; mango salmon ceviche; Penelope uses a blow torch to char an avocado for one of her star ceviches; spicy seafood rice; diners can sit at communal tables, at the bar, or at a table with a view of the park outside; tuna ceviche; the scallop ceviche with aji amarillo tiger milk dressing is an explosion of flavours.
OPPOSITE PAGE: Fusion Ceviche won Best Latin American Restaurant at the Time Out Dubai Restaurant Awards 2023 as well as Homegrown Restaurant of the Year at the What’s On Dubai Awards 2023.
Written by Devina Divecha; Photography by Aasiya Jagadeesh
Restaurateur Penelope Diaz has created her tribute to authentic Peruvian food with Fusion Ceviche, an unassuming restaurant in Dubai’s JLT district, where fl avours and textures transport you to a huarique in Lima
Hailing from a family of fishermen who brought regular hauls of fresh seafood to their family kitchen, it’s no wonder that Penelope Diaz eventually made her way into the food industry. Recounting her childhood in Peru, she says, “I grew up with my family fishing and returning home with the day’s catch – from sea to the kitchen. My family weren’t professional chefs, they were passionate about it.”
Her family’s multi-cultural roots (she’s a mix of Chinese, Spanish and Peruvian) also lent itself to making her fall in love with food and ingredients. Penelope adds, “I became interested in cooking because of both my parents. For example, my mother’s side of the family is Chinese, so they use a lot of ginger, which I love. And then my father’s side of the family is more traditionally Peruvian, so the cuisine at home was fusion. But Peruvian cuisine is already that of fusion.”
Penelope, as most chefs do, started off cooking in her family’s kitchen for her nine siblings. She credits her father with teaching her how to cook and says she told him that she wanted to be a chef.
Her desire to enter the culinary world led her to India as a private chef and to Le Cordon Bleu in Peru. After that, she worked in her father’s restaurant where she worked with her brother and sister on the pass, creating fresh ceviches.
And then in 2019, she landed in Dubai. Soon after, the world grinded to a halt and she started – as many did during that time – cooking for friends and family. This slowly expanded to people outside her circle and a modest delivery and catering business was formed. Soon this led to the opening of Fusion Ceviche in JLT on 28 July 2021 – Peruvian Independence Day.
She says, “This was my dream through all my life. In Peru, everyone has small family restaurants
called huariques where you get home-style food and street food. It’s been my dream to create a place like this.”
Penelope doesn’t compromise on her ingredients and explains, “It’s very important for me to use Peruvian ingredients; the authenticity of our cuisine comes from the flavour.” While this can be a challenge sometimes – from finding the right ingredients to the complications of shipping – Penelope has persevered to deliver the most authentic dishes to her guests.
She cites ají panca (a Peruvian red pepper that’s 100 SHU on the Scoville scale) as one of her favourite ingredients, along with ají amarillo (Peruvian yellow chilli pepper) and fried onion and garlic as being central to any Peruvian hot dish.
The menu at Fusion Ceviche is not complicated, and Penelope says one of the bestsellers is clásico ceviche, which features seabass, tiger milk, onion, coriander, sweet potato and crispy corn. “I make this closest to the traditional Peruvian method. We marinate our fish with coriander and ají limon (lemon drop pepper),” she says.
Tiger milk can make anyone do a double take. What is it? Penelope laughs and explains, “In Peru, tiger milk is a ‘strong dressing’ for ceviche. We make it with lime juice, coriander, celery, fish, fish stock, chilli, salt, garlic and onion. When we blend these ingredients, a white ‘milk’ is formed. And then we say ‘tiger’ because of the bold, strong flavour. So, this is called ‘tiger milk’.”
Corn and potatoes are other key ingredients in Peruvian cuisine – the latter of which was first cultivated in the country more than 7,000 years ago and now has more than 4,000 varieties in Peru alone. To highlight the diversity of the humble potato, Penelope serves a drink called chicha morada, which is made with maíz morado (a purple corn), pineapple, green apple and cinnamon.
Switching the conversation to other chefs she’s inspired by, Penelope names the likes of Pía León, Virgilio Martinez, Gastón Acurio and Le Cordon Bleu Peru’s chef Giovanna de Rivero as culinary greats she looks up to. And then she adds, “But the number one for me is my dad.”
Penelope says that she wants to now focus on enhancing the experience at Fusion Ceviche and eventually would like to explore the potential of a bigger, licensed restaurant in the UAE. She says, “I might have some opportunities now, but I would rather wait and be ready to open more later.”
Jalapeño pickled pineapple
Leftovers: Pineapple, vinegar and palm sugar
Prep time: 20 minutes
Serves: 4
400g fresh pineapple
1 jalapeño
50g palm sugar
250ml white grape vinegar
1 tbsp SpinneysFOOD Fine Sea Salt
¼ tsp yellow mustard seeds
¼ tsp SpinneysFOOD Coriander Seeds
1 Peel and slice the pineapple into quarters or large chunks. Slice the jalapeño into ½cm thick rounds. Place the pineapple and jalapeño in a sterilised 500ml jar. 2 Finely grate the palm sugar into a small bowl. 3 In a measuring jug, combine the remaining ingredients then add the sugar and stir to dissolve. 4 Pour this pickling mixture into the jar and seal with a sterilised, tight-fitting lid. 5 Refrigerate until needed. 6 Store up to 1 month in the fridge.
Don’t discard leftover ingredients from other recipes in this issue. Instead use them to make a zesty condiment, granita and rich dessert
Leftover: Fruit
Prep time: 10 minutes (plus freezing time)
Serve: 4
600g leftover tropical fruit (we used raspberries, watermelon and kiwi)
55g SpinneysFOOD Light Demerara Sugar
1 Place all the ingredients in a blender and blitz until fully combined. Allow the mixture to sit for a minute so the ingredients can settle, then blend again until the sugar is completely dissolved and all ingredients are thoroughly combined.
2 Strain the mixture into a baking dish and place it in the freezer uncovered. Leave it to chill for approx. 2 hours, or until the mixture starts to freeze. 3 Using a fork, scrape any icy bits into shards and stir the mixture well. Return the dish to the freezer until it is almost frozen solid, approx. 2 more hours. Then scrape the mixture once again and return to the freezer overnight.
4 When ready to serve, divide the granita between serving dishes.
Mauritian flan is a creamy, custard-based dessert with a caramel topping. It is typically made with simple ingredients such as eggs, sugar, milk and vanilla extract.
Leftovers: Eggs, coconut and coconut milk
Prep time: 30 minutes (plus chilling time)
Cook time: 45 minutes
Serves: 4-6
For the coffee caramel
100g SpinneysFOOD Fine Grain White Sugar
1 shot espresso
For the custard
1 x 400g tin coconut milk
1 x 385g tin condensed milk
125ml evaporated milk
5 SpinneysFOOD Organic Free-Range Eggs
1 tsp vanilla extract
30g shredded coconut
To serve
20g toasted coconut flakes
1 Preheat the oven to 180°C, gas mark 4. 2 Combine the sugar and coffee in a small pot over a medium heat and stir until the sugar dissolves. Continue cooking for 5-10 minutes, or until caramelised. 3 Pour the mixture into a 20cm non-stick baking tin. Swirl it around to cover the base. 4 In a medium-sized bowl, whisk together the remaining ingredients and pour over the caramel. 5 Place the dish in a roasting tray large enough to accommodate it. Fill the tray with warm water, just enough to reach the mixture line. 6 Place the tray in the oven and bake for approx. 45 minutes or until just set. 7 Remove from the oven and cool to room temperature before refrigerating for at least 4 hours or overnight. 8 To unmold, place the bottom of the tin in warm water for approx. 5 minutes. Run a knife around the edges of the tin. Invert a serving plate over the tin, hold tightly and quickly turn over. Gently, shake the mold to release the flan. 9 Top with the coconut flakes and serve immediately.
Mauritian coconut flan with coffee caramelFor the flavour player CARIBBEAN COOKBOOK: THE BEST TROPICAL SUN RECIPES YOU NEED TO PUT IN YOUR KITCHEN by Rola Oliver
A little underrepresented, beyond those balmy islands and their international diaspora, Caribbean cuisine yields all sorts of fruity and spicy surprises. This cookbook makes a good first of the various tricky strands that comprise each dish – not merely the ingredients, but also the currents of migration and colonisation that gave rise to gastronomic traditions on Jamaica and other ports of call, as Rola Oliver guides you through recipes for jerks, curries and punches.
For the pescatarian KUSIMA MADA by Jason Allport and Dr. Sangeeta Mangubhai
Another tropical cookbook, and the first of its kind ever produced in Fiji, with support from the Wildlife Conservation Society. Aussie chef Jason Allport was drafted in to design 80-plus recipes around a vast and varied selection of locally and sustainably sourced Fijian seafood. The dishes are duly arranged by habitat within the book, drawn as they are from fish and other ingredients particular to certain rivers, mangrove swamps, coral reefs and stretches of open Pacific Ocean.
For the romantic foodie SIMMER DOWN by Sarah Smith
An ideal summer beach read on a tropical holiday, or even just a vicarious escape through fiction if you can’t get so far away, this vivid, fragrant novel combines the twin pleasures of Hawaiian landscapes and related food-based reveries. Smith’s breezy plotting outlines a multicultural romance between two young rival chefs as they compete in the Maui Food Truck Festival, complete with detailed descriptions of their recipes and lush evocations of the island setting.
John Linnes and Park Wilson have broadened their definition of the “American dream” to include the tropics far to the south of the United States, pursuing better lives as real estate developers in Panama, Costa Rica and beyond. Their podcast is nominally geared toward aspiring expats with similar goals in Latin America, but it also covers a broad and fascinating range of socio-cultural topics that tend to ignite the imagination of the more general listener, from Colombian street food to the culinary traditions of Amazonian tribes.
vivatropical.com
The most doggedly “international” of TV cookery contests, The Globe creates detailed virtual simulations of exotic backdrops such as Oaxaca, Maui and Nakhon Si Thammarat – in which chefs apply their skills to local dishes, drawing on equipment and ingredients that are often wildly unfamiliar to their repertoires (grasshoppers, for example). As a British Royal Navy veteran who travels the world, presenter Robert Irvine seems the right guy to handle the location-hopping, while chief judge Daniela Soto-Innes brings on experts from each stop to advise on the final decisions.
Written by Stephen Phelan ; PhotographyA must-have selection to see you through the summer.Supplied
Indulge in savoury and sweet delights with our SpinneysFOOD British Strawberries
To give this tart a glossy finish, brush the sliced strawberries with 2 tablespoons of melted strawberry jam after arranging them on the tart.
Tropical strawberry tart
This tart is an ode to the delicious combination of coconut and strawberries.
Prep time: 20 minutes (plus setting time)
Cook time: 15 minutes
Serves: 6-8
For the crust
200g coconut biscuits
100g SpinneysFOOD Salted Butter
For the coconut filling
4 large egg yolks
30g corn flour
1 x 400g tin full-cream coconut milk
240ml single cream
130g SpinneysFOOD Fine Grain White Sugar
¼ tsp SpinneysFOOD Fine Sea Salt
80g desiccated coconut
30g SpinneysFOOD Unsalted Butter, softened to room temperature
1 tsp pure vanilla extract
½ tsp coconut extract
To serve
400g SpinneysFOOD British Strawberries
1 Place the biscuits in a food processor and process until fine. Add the butter and pulse until combined. Press the mixture into a 24cm tart tin and refrigerate to set. 2 To make the coconut filling, whisk the egg yolks and corn flour together. Set aside. Whisk the coconut milk, cream, sugar and salt together in a medium-sized saucepan over a medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce to a medium-low heat. Once simmering, gradually add to the egg yolk mixture, whisking constantly until thickened, approx. 2 minutes. Remove from the heat and stir in the desiccated coconut, butter, vanilla and coconut extracts. 3 Pour the warm filling into the pie crust. Place a sheet of cling film directly on the surface of the pudding to prevent skin from forming. Refrigerate for at least 3 hours or overnight until chilled and thickened. 4 Thinly slice the strawberries and arrange them on the tart. 5 Slice and serve.
These phyllo poppers are a lot less work than the crumbed version but still have a delicious crunch. The filling of cream cheese and blue cheese works extremely well with the strawberry hot sauce.
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 12
For the jalapeño poppers
175g cream cheese
50g grated SpinneysFOOD Mozzarella
50g blue cheese
¼ tsp SpinneysFOOD Fine Sea Salt
12 whole pickled jalapeño peppers
6 sheets phyllo pastry
For the strawberry hot sauce
250g SpinneysFOOD British Strawberries
2 red chillies
75g SpinneysFOOD Fine Grain White Sugar
4 tbsp apple cider vinegar
1 In a bowl, combine the softened cream cheese, grated mozzarella cheese, blue cheese and salt. Mix well until all the ingredients are evenly incorporated. 2 Spoon the cream-cheese filling into each jalapeño, filling them generously.
3 Cut the phyllo sheets in half and work with one half at a time. Place a jalapeño popper at the bottom in the centre of each sheet, fold the sides inwards then roll up. Seal the edges with a little water. 4 Preheat the oven to 220°C, gas mark 6. Line a baking sheet with parchment paper.
5 Place the poppers on the baking sheet and bake until golden brown, approx. 15 minutes.
6 Meanwhile, chop the strawberries and chillies. Place them in a pot with the sugar and vinegar over a medium heat. Cook for 5 minutes or until thickened and syrupy. 7 Serve the poppers while hot with the hot sauce on the side.
Laklak, sweet pancakes made from rice flour, come in many forms. In rural Bali, they’re large, thin and sweetened with slices of banana that caramelise within the batter as they cook over a clay and wood fire. Light and smoky, they’re often prepared on the spot at speciality food stalls.
Prep time: 30 minutes
Cook time: 20 minutes
Makes: 4
For the laklak
3 pandan leaves
400ml SpinneysFOOD Bottled Drinking Water
500g rice flour
2 tbsp corn flour
250ml coconut milk
Pinch of SpinneysFOOD Fine Sea Salt
For the palm sugar sauce
100g palm sugar
100ml SpinneysFOOD Bottled Drinking Water
1 pandan leaf
To serve
250g SpinneysFOOD British Strawberries
50g fresh coconut
1 Place the pandan leaves and 50ml of water in a small powerful blender. Set aside and strain before use. 2 Heat the remaining water until hot. 3 In a bowl, combine the rice flour and corn flour. Gradually add the hot water while stirring the dough until well blended. Knead for 5 minutes. Slowly pour in the coconut milk, while stirring continuously until it forms a smooth mixture with no lumps. Add the strained pandan water and salt to the mixture. Stir until well combined and the mixture is smooth and not sticky.
4 Heat a large non-stick pan over a medium heat. Pour about a tablespoon of the batter into the pan. Cover and cook for a few minutes until set. 5 Finely grate the palm sugar. Place it in a saucepan, along with the water and pandan leaf, over a low heat. Stir to dissolve the sugar. Once dissolved, increase the heat and simmer until the mixture thickens into a sticky sauce. 6 Slice the strawberries as desired. Steam the grated coconut for a few minutes to warm it up. 7 Place the warm laklak pancakes on a plate. Sprinkle the steamed coconut over and top with the sliced strawberries. Drizzle the palm sugar sauce over the pancakes and serve.
Prep time: 10 minutes (plus marination time)
Serves: 4
500g peeled and deveined fresh prawns
200g SpinneysFOOD British Strawberries
1 small red onion
1 jalapeño pepper
1 SpinneysFOOD Red Capsicum
3-4 limes
1 lemon
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste
SpinneysFOOD Black Pepper, to taste, freshly ground Handful of SpinneysFOOD Microgreens
1 To butterfly the prawns, use a sharp knife to slice through the back of the prawns from the head to tail. Remove the veins and open the prawns to lay flat. 2 Hull and dice the strawberries. Thinly slice the onion. Finely chop the jalapeño and capsicum. Juice the limes and lemon. 3 In a large bowl, combine the prawns, strawberries, red onion, jalapeño and capsicum. 4 In a separate small bowl, whisk together the lime juice, lemon juice and olive oil. Season with salt and pepper. 5 Pour the citrus dressing over the prawn and strawberry mixture. Toss gently to combine and ensure all the ingredients are coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to develop. 6 When ready to serve, give the ceviche a good stir. Adjust the seasoning, if needed. Scatter over the microgreens and serve.
Serve this ceviche as a snack with tortilla chips or alongside grilled fish as an interesting alternative to salsa.
Prawn and strawberry ceviche
This spritz is best served in a large jug with plenty of ice.
Prep time: 15 minutes
Makes: 4
150g SpinneysFOOD British Strawberries
2 stalks lemongrass
2cm piece fresh ginger
4-5 SpinneysFOOD Fresh Mint leaves
2 tbsp SpinneysFOOD Honey or SpinneysFOOD Pure
Maple Syrup
500ml sparkling water
SpinneysFOOD Ice Cubes
To serve SpinneysFOOD British Strawberries
SpinneysFOOD Fresh Mint
1 Hull the strawberries. Peel the lemongrass –you only need the white part of the stalk. 2 In a blender, combine the strawberries, lemongrass, ginger, mint leaves and honey (or maple syrup). Blitz until you have a smooth mixture. 3 Strain the mixture through a fine-mesh sieve into a pitcher or large mixing bowl to remove any solids. Press down on the solids to extract as much liquid as possible. 4 Add the sparkling water to the pitcher and stir well to combine.
5 Fill glasses with ice cubes and pour the strawberry mixture over the ice. 6 Finish with
a halved strawberry on the rims and some mint leaves to garnish.
Prep time: 30 minutes (plus marination time)
Cook time: 20 minutes
Makes: 6
Equipment: Wooden skewers soaked in water for 30 minutes
For the marinade
2 garlic cloves
5cm piece fresh ginger
2 tbsp soya sauce
2 tbsp SpinneysFOOD Honey
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp SpinneysFOOD Fine Sea Salt
¼ tsp SpinneysFOOD Black Pepper, freshly ground
500g boneless, skinless chicken breasts
200g SpinneysFOOD British Strawberries
For the ginger-orange glaze
1 orange
5cm piece fresh ginger
2 tbsp SpinneysFOOD Honey
2 tbsp soya sauce
To serve SpinneysFOOD Fresh Coriander
1 Peel and crush the garlic. Grate the ginger.
2 In a bowl, combine all the ingredients for the marinade and mix well. 3 Cube the chicken breasts. Add the chicken cubes to the marinade and toss to coat. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour, or overnight for the best fl avour. 4 Zest and juice the orange. Grate the ginger. 5 In a small saucepan, combine the orange juice, zest, honey, ginger and soya sauce for the glaze. Bring the mixture to a simmer over a medium heat, then reduce to a low heat and allow it cook for approx. 5 minutes, stirring occasionally. Remove from heat and set aside. 6 Preheat the grill or grill pan over a medium heat. 7 Hull the strawberries. 8 Thread the marinated chicken cubes and fresh whole strawberries alternately onto the soaked wooden skewers. Place the skewers on the grill or grill pan and cook for approx. 6-8 minutes per side, or until the chicken is cooked through and the strawberries are slightly softened, with grill marks. 9 While the skewers are cooking, reheat the glaze over a low heat until warmed through. Brush the skewers generously with the glaze, turning them to coat all sides. Reserve some glaze for serving. Remove the skewers from the grill and transfer them to a serving plate. 10 Drizzle the remaining glaze over the skewers. Roughly chop the coriander and scatter over the skewers. Serve immediately.
Get to know our British producers from whom we source Scottish strawberries and premium-quality seafood
Arbroath, in the county of Angus, is where Lochy Porter grows his delicious AVA Magnum® strawberries
SpinneysFOOD Scottish Strawberries are grown exclusively by Angus Soft Fruits in the UK. During a recent visit to their farm and pack house, we met Lochy Porter, founder and chairman, who gave us an insight into this successful family-run business
Photography by Camilla Hylleberg & Supplied
The sun’s rays glint off the sea making it sparkle like beaten silver under an azure sky as waves crash onto the sandy, pebbled beach. You wouldn’t be wrong to think you’re somewhere along the Mediterranean coast. In fact, this is the county of Angus, in the Northeast of Scotland, on a bright summer’s day. This idyllic coastal location by the North Sea is where Lochy Porter, chairman of Angus Soft Fruits, set up his East Seaton Farm in the early 1990s but his family history in the area goes back to the early 20th century.
“My grandfather came over from Fife into Angus in the 1930s and he started farming just seven miles down the coast from here. My father got involved in the 50s and we grew our first strawberry crop in 1963,” explains Lochy.
He fondly recalls running about his family’s lands with his siblings and lending a hand to earn pocket money. “The first job of the summer was strawberry picking, which was a lot harder than it is now,” he says as he gestures to the plastic tunnels behind him that house rows of elevated tables on which strawberries are now grown. “Back then we used to grow strawberries in the ground, which meant bending to harvest ripe fruit.”
Lochy travelled extensively after he completed his university degree to educate himself about various farming operations in countries as far away as New Zealand before he returned to Arbroath in 1990. He set up Angus Soft Fruits (ASF) with his father and his father’s cousin in 1991 to connect more closely to the market and understand their customers’ needs. Today, Lochy, along with his cousin John Gray, managing director, oversees a vast berry empire. His East Seaton farm alone can produce between 50 and 80 tonnes of strawberries a day during harvest season.
“It depends a lot on the weather,” explains Lochy, “but we’re blessed with cool nights and long summer days with
OPPOSITE PAGE, FROM TOP: Lochy’s eldest son Gordon has joined the family business; the farm’s location on the Northeast coast of Scotland plays an important role in the quality of the fruit.
THIS PAGE, FROM TOP: The AVA Magnum® variety of strawberry stands out for its deep red colour, sweetness and good shelf life; long summer days with plenty of sunshine ensure bumper crops year-after-year.
“AVA MAGNUM® IS CONSIDERED THE PREMIUM BERRY IN THE UK TODAY AND IT’S GROWN EXCLUSIVELY BY ANGUS SOFT FRUITS.
IT HAS A BEAUTIFUL COLOUR... A GOOD SHELF LIFE, BUT AT THE SAME TIME IT IS SUCCULENT AND HAS A FANTASTIC, SWEET FLAVOUR.”
plenty of sunshine on this coast.” Arbroath’s microclimate has a direct impact on the fruits’ flavour – the sunshine encourages the berries to develop maximum flavour but the low night-time temperatures and cool sea breeze prevent them from ripening too quickly, which allows the sugars in the strawberries to mature beautifully with much sweeter results.
The AVA Magnum® variety of strawberry supplied by Angus Soft Fruits to Spinneys is “the best variety in terms of taste and texture that I’ve ever grown in my career” declares Lochy. “AVA Magnum® is considered the premium berry in the UK today and it’s grown exclusively by Angus Soft Fruits. It has a beautiful colour. If you cut one in half, you’ll notice it has enough deep red throughout the berry. It has a good shelf life, but at the same time it is succulent and has a fantastic, sweet flavour.”
However, the climate and the variety’s characteristics aren’t the only factors that play a role in the bountiful, premium-quality harvest season after season. Lochy stresses the importance of a happy, dedicated team, many of whom have been with him for years, “Besides the corporate team, many of our pickers return year after year. They’ve been trained to pick in a certain style. But we are also kind to our strawberry plants, we help and encourage them to grow. If they’re growing well and not stressed, they produce big, juicy fruit for us.”
Never one to rest on his laurels, Lochy has invested extensively in research and development, and grown a
network of farmers across the UK and in countries such as Morocco, Spain and Egypt to ensure a steady supply of berries throughout the year to the markets supplied by Angus Soft Fruits.
But there is a softer side to this enterprising businessman and farmer – “We’re very conscious of protecting the local environment and beyond as well,” says Lochy. “I’m a keen ornithologist and we work with the Royal Society for the Protection of Birds to attract corn buntings, which suffered a dramatic population decline, back to this region. We’ve sown wild seeds around the cliffs in this area, so they have more feeding grounds, and their population is increasing.”
On the business side of sustainability, ASF’s pack houses have solar panels on the roofs and most of the packaging is made from recycled plastics. Lochy tells us that four out of five punnets would have been used in the plastic chain before; and most of the punnets no longer have bubble pads in them, which significantly reduces the use of plastic. The team is currently looking into electric vehicles to drive around the farms.
With these practices blended with the knowledge gained from decades of farming, Lochy is hopeful for the future. “We’ve been farming here for 60 years now and my eldest son Gordon has joined the business. In fact, he was in Dubai promoting our strawberries in Spinneys stores. We’re not just involved in the production aspect of farming but also the sales here in the UK, in Europe and further afield, such as with Spinneys in the Middle East.”
This year’s strawberry variety from Scotland is called AVA Magnum®. It’s a fantastic strawberry with a wonderful shine and texture, and a good crunch coupled with juiciness. Its sugar levels are perfect with a nice balance of acidity. We regard it as a premium strawberry; therefore, it is ideal for our own SpinneysFOOD label. I’ve known Lochy for years and he’s taken his farming operation to another level with the planting of AVA Magnum®.
OPPOSITE PAGE: Scottish strawberries reach Spinneys’ shelves within 48 hours of being harvested.
THIS PAGE, CLOCKWISE FROM TOP LEFT: Strawberries are grown on elevated tables under plastic tunnels; AVA Magnum® is considered the premium strawberry variety in the UK today; Angus Soft Fruits has been farming in the county of Angus since 1991; one farm alone can produce up to 50-80 tonnes of strawberries a day during harvest season; strawberries are carefully graded and weighed before being packed into punnets; strawberry punnets specially packed for Spinneys.
A mild climate and the mingling of warm and cold ocean currents are a blessing for Cornwall’s fi shing industry. Spinneys sources its premium-quality monkfi sh, Dover sole, lemon sole and scallops from Falfi sh – a leading supplier of chilled and frozen fi sh and shellfi sh – based in Cornwall. On a visit to their factory and the fi shing ports of Newlyn and Falmouth, we learn more about this family business
Written by Karen D’Souza
Photography by Camilla Hylleberg & Supplied
OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Crystal-clear waters along Cornwall’s coast; Newlyn harbour is an important landing site for Falfish; fishing boats return with the day’s catch on ice; Falfish works closely with several fishing boats that land exclusively for them.
THIS PAGE, CLOCKWISE FROM TOP LEFT: Edwin Hosking and George Marley; trucks pick up fresh fish from auctions and deliver them to Falfish’s factories; Cornwall is known for its scenic beauty; the mingling of warm and cold ocean currents off the coast attract an abundance of fish and shellfish; days begin early down at the harbour; a diverse range of fishing vessels, ranging from 12-ft-long mackerel boats to 112-ft-long trawlers, operate in Cornish waters.
The raucous call of seagulls is as constant as the waves crashing onto Cornwall’s scenic beaches. This historic county, the westernmost part of the Southwest Peninsula of Great Britain, is home to quaint coastal villages, wild moors, wooded valleys and pastoral landscapes. It’s a well-known holiday destination in modern times but it rose to prominence for its fishing industry as far back as the 16th century. Today, fishing remains one of the pillars of Cornwall’s economy as is evident from local events celebrating it, such as the Falmouth Oyster Festival and Newlyn Fish Festival.
The mixing of warm and cold currents off the coast of Cornwall brings in an astonishing diversity of fish, shellfish and crustaceans.
“Cornwall has some of the best fishing grounds in Europe, with crystal-clear waters,” says Edwin Hosking, a proud Cornishman who grew up in Newlyn and has been involved in the fishing community for over 43 years. “We manage our stocks incredibly well, which is why we see boats from other parts of Europe coming to fish in the Southwest of Cornwall.”
Edwin works as a procurement manager for Falfish, a Cornish family business founded by Ian Greet in 1979. What started as a small enterprise working with pelagic mackerel boats fishing in Falmouth Bay has grown into a multi-species seafood processor handling 60 species of fish every day. Today, Falfish not only supplies domestic markets in the UK but also export markets.
Traditional fishing auctions, where buyers would walk around ports to view the day’s catch and bid on them, no longer exist in Southwest Cornwall. “There’s no need to be physically present at the market thanks to modern technology. Everything has been digitalised,” explains Edwin. “At 4.30am, I start compiling the lists we receive from different ports before passing them on to the person who handles pricing. Once the prices are finalised, I along with the other buyers attend the digital auction, which starts at 6.00am.”
Edwin points out that Falfish doesn’t rely only on auctions to source fish. They’ve nurtured longstanding relationships with several fishermen in the area who stay loyal to them. “We’ve seen so many of them mature from boys into hardworking men, so we must be doing something right.”
The company works with approximately 100 vessels that land fish solely for them. These landing sites, in Falmouth, Newlyn, Plymouth and Brixham, are the core ports even though Cornwall has over 300 ports landing fish daily. “Once the fish is landed, we send our own trucks to pick up the catch and bring them back to our factory in Redruth, where we have approximately 150 full-time staff. Every item, except for one, is hand-cut and prepared by them. We don’t use machinery for these jobs because having an individual assessing the quality of each item helps us maintain our exacting standards,” explains George Marley, trading manager at Falfish.
Spinneys sources monkfish, lemon sole, Dover sole and scallops from Falfish. George adds, “Monkfish tail is considered a prime cut and it is hand-trimmed in our factory. We also work with Dover sole, a high-end species recognised as one of the best fish to eat throughout the UK. The scallops are hand-shucked and hand-prepared to ensure the best-quality meat reaches Spinneys.”
Falfish values the importance of these bountiful coastal waters and the role they have played in Cornwall’s history and culture. To ensure the longevity of fishing stocks, Falfish adheres to sustainable policies, which restricts it to a limited number of species. Moreover, the fishing boats that land fish for them have guidelines in place to ensure they catch fish that have already had a chance to reproduce.
“They do this by working closely with fishing scientists,” explains George. “They collect data
which gives scientists a clear indication of the health of the fisheries.” This close association means fishermen have a chance to change their gear and fishing techniques to minimise damage to fish populations. According to George, several sustainability initiatives have been put in place by Cornish fishermen themselves to ensure future generations of fishermen have stocks to go after.
“In the Southwest, they collaborated with scientists on Project 50%, which changed mesh design and size on fishing vessels to reduce the number of unwanted species in the catch. This also resulted in nets snaring fewer items from the seabed, such as rocks or starfish, which would damage the catch. Thus, the quality of the daily catch improved significantly. We then benefit from it and pass that quality on to our customers,” says George.
Whip up simple, fresh island-style salads for light summer dinners
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
For the dressing
3 red chillies
3 lime leaves
1 Slice the chillies lengthways. Remove the seeds and finely chop. Finely chop the lime leaves. Juice the limes. 2 Finely grate the palm sugar. Dry toast the shrimp paste in a non-stick pan over a medium heat for approx. 2 minutes or until fragrant. 3 Combine all the dressing ingredients in a bowl and set aside. 4 Bring a pot of water to a boil. 5 Trim the tops of the beans. Blanch in the boiling water for 2 minutes then immediately shock in cold water to retain their colour and prevent further cooking. 6 Heat the oil in a wok or non-stick pan. 7 Finely grate in the garlic then add in the green beans and 2 tablespoons of the dressing. Stir fry for 2-3 minutes or until the beans are cooked and well coated. 8 Serve immediately.
Add any of these ingredients on top of your stir-fries for extra crunch:
• Chilli peanuts
• Crispy fried onions
• Toasted mixed seeds
• Crushed croutons
2 limes
2 tbsp palm sugar
1 tsp shrimp paste
1 tsp tamarind paste
For the bean salad
250g green beans
1 tbsp SpinneysFOOD Pure Sunflower Oil
1 garlic clove
This salad makes a delicious weeknight dinner. If you’d prefer a more substantial dish, serve it with a piece of grilled fish.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2
For the octopus
200g Bluver octopus salad
1 garlic clove
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
1 lemon
1 Drain the octopus salad and place it in a bowl. 2 Finely grate the garlic over the tentacles. Drizzle with 1 tablespoon of olive oil then make sure to coat the meat well with the garlic and oil. Set aside at room temperature. 3 Preheat a griddle pan over a medium-high heat. 4 Juice the lemon. 5 Grill the tentacles for 3-4 minutes per side until charred. Remove from the heat and place in a clean bowl. Drizzle over half the lemon juice. 6 Roughly chop the tomatoes. Finely dice the shallot. 7 Toss the tomatoes, shallots, olive oil, remaining lemon juice, chilli flakes and seasoning together. Drain and add in the chargrilled peppers. 8 Arrange the tentacles and salad on a platter. Top with the microgreens. 9 Serve with lemon wedges on the side.
For the salad
2 ripe Roma tomatoes
½ shallot
2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
½ tsp chilli flakes
1 tbsp SpinneysFOOD Fine Sea Salt
½ tsp SpinneysFOOD Black Peppercorns, freshly ground
180g Waitrose Cooks’ Ingredients Chargrilled Peppers
To serve Microgreens
Lemon wedges
This octopus salad is common in Seychelles where it is often served with tropical fruits such as mango, avocado and pineapple.
Prep time: 20 minutes
Serves: 4
For the salad
120g (½) small red cabbage
60g radishes
2 medium carrots
Handful of SpinneysFOOD Fresh Coriander
150g shelled edamame beans
2 cooked chicken breasts
For the dressing
4 tbsp rice vinegar
4 tbsp soya sauce
3 tbsp SpinneysFOOD Smooth Peanut Butter
1 tbsp SpinneysFOOD Organic Natural Honey
1 garlic clove
2cm piece fresh ginger
3 tbsp water
To serve
100g crispy onion
50g bean sprouts
2 tsp SpinneysFOOD White Sesame Seeds
1 Finely slice the cabbage and the radishes. Julienne the carrots. Finely chop the coriander. 2 Place all the ingredients for the salad, except the chicken, in a serving dish. 3 Place the chicken in a separate bowl. Using two forks, finely shred the chicken, then add it to the other ingredients. 4 Place the ingredients for the dressing in a blender and blitz until smooth. Adjust the seasoning, if necessary. 5 Pour the dressing over the salad and toss to combine. 6 Serve topped with crispy onion, bean sprouts and sesame seeds.
TOP TIP!
Use the chicken breasts from a SpinneysFOOD Rotisserie Chicken for an extra flavourful salad.
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 4
4 duck breasts
1 tsp SpinneysFOOD Fine Sea Salt
300g rice vermicelli noodles
100g SpinneysFOOD Spring Onions
2 SpinneysFOOD Organic Cucumbers
For the chilli-ginger dressing
1 garlic clove
2cm piece fresh ginger
1 green chilli
2 tbsp mirin
1 tsp SpinneysFOOD Fine Grain White Sugar
2 tbsp soya sauce
2 tbsp sesame oil
To serve
Handful of SpinneysFOOD Fresh Mint
Handful of SpinneysFOOD Fresh Coriander
1 Using a sharp knife, score the duck skin in a criss-cross pattern. Sprinkle the sea salt over the duck breasts and rub it in.
2 In a large, cold non-stick or cast-iron pan, place the duck breasts, skin side down. Place over a low heat and render for approx. 15 minutes or until golden and crispy. Once the skin is crispy, increase to a medium-high heat and flip the breasts over. Fry for 3-5 minutes or until cooked to your liking. 3 Transfer the duck breasts to a plate or wooden board to rest for 10 minutes. 4 Prepare the vermicelli according to package instructions. Once cooked through, strain and rinse with cold water.
5 Finely slice the spring onions at an angle. Peel the cucumbers into ribbons. 6 Crush or grate the garlic and ginger. Finely slice and remove the seeds from the chilli.
7 Combine the dressing ingredients and stir until the sugar has dissolved. 8 Place all the ingredients except the duck breasts in a bowl and toss together. Slice the duck breasts and place on top of the salad. Scatter over the chopped herbs and serve.
The secret to cooking duck breasts is to place them in a cold pan and gently increase the heat to render all the fat and get the skin extra crispy.
Prep time: 20 minutes
Serves: 4
For the slaw
1 fennel bulb
1 Finely slice the fennel. Thinly slice the celery. Roughly tear the coriander and herbs. 2 Place all the slaw ingredients in a serving dish.
3 Finely grate the palm sugar into a bowl. Combine it with the rest of the dressing ingredients. 4 Thinly slice the salmon and arrange over the slaw.
5 Drizzle the dressing over the salmon and slaw. 6 Top with the sesame seeds and edible flowers to serve.
2 celery stalks
Handful of SpinneysFOOD Fresh Coriander and SpinneysFOOD Mixed Herbs
For the tamarind dressing
2 tbsp palm sugar
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp tamarind paste
1 tbsp tamari
2 x 180g sashimi grade salmon fillets
1 tsp black sesame seeds
Handful of SpinneysFOOD Edible Flowers
Tropical street food snacks, a Club Tropicana menu, Balinese cuisine, rich seafood dishes and more
Watermelon with chamoy sauce and Tajin like it’s Tropic
Bright and zesty meet sweet and spicy in these popular island streetfood snacks
This is a popular Mexican summer treat that consists of watermelon wedges coated in a sweet and tangy sauce called chamoy. The sauce is typically made from pickled fruit, chilli peppers and lime juice, offering a perfect balance of spicy, sweet and sour flavours.
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4
6-8 watermelon slices
100g Tajin Chamoy Hot Sauce
2 tbsp Tajin Clásico Seasoning with Lime
2 limes
1 Arrange the watermelon wedges on a serving platter. 2 Drizzle the Tajin Chamoy Hot Sauce over and finish with a sprinkle of the Tajin Clásico Seasoning. 3 Slice the limes into wedges and serve on the side.
Sold as a snack in Zanzibar, this carved mango flower is easier to make than it looks. The sweet and tangy flavour of the fruit is perfectly balanced by the addictive heat of the chilli salt, making it an irresistible summer-time snack.
Prep time: 10 minutes
Makes: 2
For the smoky chilli salt
50g SpinneysFOOD Sea Salt Flakes
1 tbsp chilli flakes
¼ tsp SpinneysFOOD Chilli Powder
1 tsp smoked paprika
For the mango flowers
2 large ripe mangoes
2 thick wooden skewers
1 lime
Spinneys offers a range of snacks with tropical flavours.
1 Combine the smoky chilli salt ingredients in a bowl then store in an airtight container until needed. 2 Slice approx. 2cm off the end of each mango. Insert the wooden skewers firmly. Using a Y peeler, peel both mangoes. 3 Working from the bottom up, at an angle, cut slices into a mango all the way around the base to start forming the ‘petals’. Continue this process all the way around the mango until you reach the top. Repeat with the second mango. 4 Squeeze half a lime over each mango, sprinkle over the smoky chilli salt and serve.
Prep time: 20 minutes
Serves: 4-6
1 small apple
1 small pear
1 small mandarin or orange
80g SpinneysFOOD Seedless White Grapes
1 banana
2 passion fruit
2 tbsp SpinneysFOOD Fresh Pomegranate Jewels
For the dressing
2 tsp chaat masala spice
4 tbsp ClemenGold juice
To serve
Handful of SpinneysFOOD Fresh Mint leaves
1 Core and dice the apple and pear. Peel and dice the mandarin. Halve the grapes. Slice the banana at an angle. Remove the pulp from the passion fruit.
2 Place all the fruit in a medium-sized serving bowl. 3 Combine the chaat masala and ClemenGold juice and pour over the fruit. Toss gently to combine. 4 Refrigerate until ready to serve.
Fruit chaat is a fruit salad that’s popular in India, Bangladesh and Pakistan. It’s made with seasonal fruits, sugar, orange juice and chaat masala, which adds a hint of spice and sourness.
VEGANVEGAN
Ripe or raw, it’s hard to resist banana-based snacks, curries and desserts like the ones we’ve created here
These delicious fritters are the best way to use up over-ripe bananas.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
3 ripe bananas
125g SpinneysFOOD All-Purpose Flour
2 tbsp SpinneysFOOD Fine Grain White Sugar
1 tsp SpinneysFOOD Baking Powder
¼ tsp SpinneysFOOD Fine Cinnamon
¼ tsp ground nutmeg
¼ tsp SpinneysFOOD Fine Sea Salt
1 large SpinneysFOOD Organic Free-Range Egg
4 tbsp SpinneysFOOD Full Fat Milk
SpinneysFOOD Pure Sunflower Oil, for frying
To serve
SpinneysFOOD Forest Honey
Toasted macadamia nuts
1 Mash the bananas in a large mixing bowl. Add in the flour, sugar, baking powder, cinnamon, nutmeg and salt and combine well.
2 In a separate bowl, beat the egg and milk together. Add the egg mixture to the banana mixture and stir until well combined. 3 Heat approx. 1cm of vegetable oil in a large nonstick pan over a medium-high heat.
4 Once the oil is hot, drop spoonfuls of the batter into the pan, making sure to leave enough space between each fritter. Fry the fritters for approx. 2-3 minutes on each side, or until golden brown and crispy. Place the fritters on a plate lined with paper towels. Repeat with the remaining batter.
5 Serve the banana fritters warm, drizzled with the honey and topped with the macadamia nuts.
Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4
For the salad
1 banana blossom (approx. 500g)
200g dried rice vermicelli noodles
1 carrot
1 SpinneysFOOD Organic Cucumber
25g SpinneysFOOD Fresh Mint
25g SpinneysFOOD Fresh Coriander
50g bean sprouts
For the dressing
4 tbsp lime juice
2 tbsp fish sauce
30g SpinneysFOOD Fine Grain White Sugar
1 red chilli
4 tbsp SpinneysFOOD Pure Sunflower Oil
SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Fine Black Pepper, to taste
1 Peel off the tough outer layers of the banana blossom until you reach the tender white or pale yellow inner layers. Remove the stamen or bud in the centre and discard. Chop the remaining tender part of the banana blossom into thin slices. Soak them in cold water mixed with a squeeze of lime or lemon juice to prevent discolouration, approx. 20 minutes. Drain and set aside. 2 Cook the noodles according to package instructions. Drain and rinse under cold water. Set aside.
3 Grate the carrot. Julienne the cucumber. Chop the mint and coriander. 4 Add the carrot, cucumber, bean sprouts and herbs to a large mixing bowl. Add the banana blossom and noodles. 5 In a small mixing bowl, whisk together the lime juice, fish sauce, sugar, chopped chilli and oil to make the dressing. 6 Pour the dressing over the salad and toss well to coat all the ingredients. Season with salt and pepper. 7 Serve the salad chilled or at room temperature.
This unusual curry uses banana flowers to add meatiness. If you can’t find banana flowers, you can use a variety of meats, fish or vegetables, but boiled eggs are a favourite.
Prep time: 30 minutes
Cook time: 30 minutes
Serve: 4
1 young banana flower (approx. 500g)
2 white onions
2 garlic cloves
1 thumb-sized piece of ginger
2 red chillies
2 limes
2 tbsp SpinneysFOOD Pure Sunflower Oil
1 tsp SpinneysFOOD Fine Turmeric
1 tsp SpinneysFOOD Fine Coriander
1 tsp SpinneysFOOD Fine Cumin
½ tsp SpinneysFOOD Fine Cinnamon
½ tsp ground nutmeg
500ml coconut milk
1 tbsp tamarind paste
2 tbsp palm sugar
SpinneysFOOD Fine Sea Salt, to taste
1 Peel the tough outer layers of the banana flower until you reach the tender white or pale yellow inner layers. Remove the stamen or bud in the centre and discard. Chop the remaining tender part of the banana flower into bite-sized pieces. Soak them in cold water mixed with a squeeze of lime or lemon juice to prevent discolouration, approx. 20 minutes. This also helps remove bitterness. Drain and set aside.
2 Peel and finely chop the onions. Peel and crush the garlic. Finely grate the ginger. Deseed and chop the chillies. Juice the limes. 3 In a large pot, heat the oil over a medium-high heat.
4 Add the onion, garlic, ginger and chilli. Sauté for approx. 2-3 minutes, or until fragrant. Add the turmeric, coriander, cumin, cinnamon and nutmeg and stir to coat the vegetables. Cook for a further 1 minute, or until fragrant.
5 Add the chopped banana flower to the pot and stir to combine with the spice mixture. Cook for approx. 2-3 minutes, or until the banana flower is slightly softened. 6 Add the coconut milk, tamarind paste, sugar, salt and lime juice and stir well to combine. Bring the curry to a simmer and cook for a further 10-15 minutes, or until the banana flower is tender and the sauce has thickened. 7 Serve hot with steamed rice.
Bibingka, a traditional Filipino delicacy, is a rice coconut cake that is wrapped in banana leaves and then baked in a terracotta oven. It is often savoured as a breakfast delight. Here, we turned them into muffins for an on-the-go snack.
Prep time: 20 minutes
Cook time: 40 minutes
Makes: 12
200g glutinous rice flour
115g SpinneysFOOD All-Purpose Flour
100g SpinneysFOOD Fine Grain White Sugar
1 tsp baking powder
½ tsp SpinneysFOOD Fine Sea Salt
400ml coconut milk
3 large SpinneysFOOD Organic Free-Range Eggs
30g SpinneysFOOD Salted Butter, melted
2-3 banana leaves
1 banana
The tender artichoke-like inner leaves of the banana blossom make a delicious salad when finely shredded. If you cannot find fresh banana blossom, tinned options are also available. Otherwise, swap it out for shredded diakon, cabbage and carrots.VEGGIE
Once the banana slices have been tossed in the spice mix, set them aside for 15 minutes before frying. This will give them a more crisp texture.
Spicy banana chips
1 Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin tin. 2 In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, sugar, baking powder and salt. Mix well. 3 In a separate mixing bowl, whisk together the coconut milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and mix until well combined and smooth. 4 Cut the banana leaves into circles slightly larger than the size of the holes of a muffin tin. If using fresh banana leaves, toast them over a flame to soften. 5 Line each muffin tin with a piece of banana leaf, making sure it covers the bottom and sides of the container. Overlap the edges of the banana leaf to form a cup shape. 6 Pour the batter into the banana leaf cups, filling each to approx. 2⁄3 full. 7 Thinly slice the banana. Top each muffin with a banana slice. 8 Bake the bibingka in the oven for 30 minutes or until the tops are lightly golden and a toothpick inserted into the centre comes out clean. 9 Remove the bibingka from the oven and allow them to cool slightly before serving.
These crunchy chips, inspired by a Sri Lankan street food, are best enjoyed straight out of the oil while they are still hot and crispy.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
For the spice mix
1 tsp SpinneysFOOD Chilli Powder
½ tsp SpinneysFOOD Fine Turmeric
½ tsp SpinneysFOOD Fine Cumin
½ tsp SpinneysFOOD Fine Sea Salt
2 tbsp rice flour
4-5 unripe bananas
SpinneysFOOD Pure Sunflower Oil, for deep frying
1 In a mixing bowl, combine the chilli powder, turmeric, cumin, salt and rice flour. 2 Thinly slice the bananas then add to the spice mix. Toss gently to coat each slice evenly. 3 Heat the oil in a deep-frying pan over a medium-high heat. Once hot, add the banana slices to the pan, making sure not to overcrowd the pan. Fry the slices until they are golden brown and crispy, stirring occasionally. Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with paper towels. Repeat with the remaining banana slices. 4 Once all the chips are fried, sprinkle them with a little more salt, if desired. 5 Serve the banana chips immediately as a snack, or with your favourite dip.
Use the hollowed out pineapple halves as a fun serving bowl.
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
1 medium-sized pineapple
1 SpinneysFOOD Red Capsicum
1 small red onion
1 small jalapeño pepper
Handful of SpinneysFOOD Fresh Coriander
2 corn cobs
For the dressing
1 lime
2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
¼ tsp SpinneysFOOD Fine Sea Salt
1 Halve the pineapple lengthways. Using a tablespoon or melon baller, scoop out the pineapple flesh, leaving two hollowed out halves. Dice the pineapple flesh. 2 Deseed and dice the capsicum. Peel and dice the onion. Deseed and finely chop the jalapeño. Finely chop the coriander leaves. Dehusk the corn.
3 Preheat a grill or griddle pan over a medium high heat. 4 Grill the corn for approx. 10-12 minutes, turning occasionally, or until the kernels are charred. Remove the corn from the grill and allow to cool for a few minutes. Using a sharp knife, slice the kernels off the cobs and transfer to a large mixing bowl. 5 Add the pineapple, capsicum, onion, jalapeño and coriander to the same mixing bowl. 6 Juice the lime and place it in a small bowl along with the olive oil and salt. Stir to combine.
7 Pour the dressing over the salad and toss well. 8 Place the salad in the pineapple halves.
9 Serve immediately, garnished with extra coriander leaves, if desired.
Swap the dragon fruit for watermelon or strawberries.
Twirl those cocktail umbrellas, cue your favourite Wham! songs and dive into the 80s with this menu that’s perfect for a retro-themed pool party
Prep time: 5 minutes
Serves: 2
1 medium-sized dragon fruit
2 limes
SpinneysFOOD Agave Syrup, to taste
250ml coconut water
250g SpinneysFOOD Ice
Handful of SpinneysFOOD Fresh Mint
1 Peel and slice the dragon fruit into chunks. Juice the limes. 2 Place the dragon fruit chunks, lime juice, agave syrup and coconut water in a blender. Blitz on high until smooth. 3 Add the ice cubes and mint to the blender and continue blending until the mixture is slushy and the ice cubes are fully crushed. 4 Pour the non-alcoholic daiquiri into glasses and serve immediately.
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
For the tropical salsa
1 small mango
¼ small red onion
1 medium Roma tomato
1 red chilli
Handful of SpinneysFOOD Fresh Coriander
1 lime
¼ tsp SpinneysFOOD Fine Sea Salt
For the sliders
8 store-bought waffles
SpinneysFOOD Pure Sunflower Oil, for frying
8 pieces of SpinneysFOOD Breaded Chicken Fillets
80g chipotle mayonnaise
Handful of pea shoots or SpinneysFOOD Microgreens
1 Finely dice the mango, red onion and tomatoes. Deseed and finely chop the chilli. Finely chop the coriander. Juice the lime. Add all to a bowl and mix well. Refrigerate until needed. 2 Preheat the oven to 180°C, gas mark 4. 3 Place the waffles on a baking sheet and bake for 5-7 minutes, or until crispy. Using a 6cm round cookie cutter, cut out rounds. Set aside. 4 Place a large pan over a medium-high heat and fill with approx. 2cm of oil. 5 Once the oil is hot, add the breaded chicken fillets to the pan and fry for approx. 2-3 minutes on each side, or until golden brown and cooked through. Remove the fillets from the pan and place them on a plate lined with paper towels.
6 To assemble the sliders, spread a teaspoon or two of the chipotle mayonnaise on one waffle and place a piece of chicken on it. Top with a teaspoon of the salsa followed by the peashoots or microgreens. Top with another
mini waffle to form a sandwich. Repeat with the remaining chicken fillets and waffles until you have 8 sliders. 7 Serve the sliders along with the salsa.
Adjust the amount of liquid in the batter to achieve your desired thickness for the coating of the sweet potato chips.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
2 medium-sized sweet potatoes
For the tempura batter
65g SpinneysFOOD All-Purpose Flour
65g corn flour
½ tsp SpinneysFOOD Baking Powder
¼ tsp SpinneysFOOD Fine Sea Salt
¼ tsp SpinneysFOOD Cayenne Pepper
125ml cold sparkling water
SpinneysFOOD Pure Sunflower Oil, for frying
For the chilli salt
1 teaspoon SpinneysFOOD Chilli Powder
½ tsp SpinneysFOOD Sea Salt Flakes
To serve
200g SpinneysFOOD Mild Guacamole
1 Thinly slice the sweet potatoes into slices, approx. 3mm thick. Rinse in cold water and pat dry with paper towels. 2 In a mixing bowl, whisk together the fl our, corn fl our, baking powder, salt and cayenne pepper. Slowly
Prepare the pizza ahead of time and refrigerate or freeze until needed. Bake as usual.
Smoky BBQ chicken pizza
add in the cold water until the batter is smooth – it should be light enough to evenly coat the chips. 3 Heat the oil in a deep pan over a medium-high heat until it reaches 180°C.
4 Dip each sweet potato slice into the batter, making sure it is fully coated. Gently shake off any excess batter. Carefully lower the slices into the oil and fry in batches until golden brown and crispy, approx. 3-4 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain. 5 In a small bowl, mix together the chilli powder and salt to make the chilli salt. 6 Sprinkle the chilli salt over the sweet potato chips and serve alongside the guacamole.
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4
2 store-bought pizza bases (approx. 25cm in diameter)
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
120g SpinneysFOOD Mozzarella
1 red onion
2 SpinneysFOOD Red Capsicums
300g Spinneys Kitchen cooked chicken breast
4 tbsp SpinneysFOOD BBQ Sauce
½ tsp smoked paprika
1 Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking paper. 2 Place the pizza bases on the baking sheet. Brush with 2 tablespoons of the olive oil. 3 Grate the cheese and sprinkle evenly over each base. 4 Heat the remaining olive oil in a frying pan over a medium heat. 5 Peel and finely slice the onion. Slice the capsicum into strips. Add the onion and capsicum to the pan. Sauté until soft and slightly caramelised, approx. 5-7 minutes. 6 Shred the chicken breasts and place it in a mixing bowl. Add in the BBQ sauce and smoked paprika and mix well. 7 Spread the BBQ chicken mixture evenly over the pizza bases. Scatter the onioncapsicum mixture over the chicken. 8 Bake the pizzas for approx. 10-12 minutes, or until the cheese is melted and bubbly and the crust is
TOP TIP!
Mix in the green papaya just before serving to ensure it absorbs the dressing, but also retains its crunch.
Grilled
TOP TIP!
Swap out the sorbet for any of your favourite SpinneysFOOD Ice Creams.
golden brown. Remove the pizzas from the oven. 9 Slice and serve immediately.
Prep time: 20 minutes
Serves: 4
1 garlic clove
2 green chillies
1 tbsp dried shrimp
2 tbsp roasted peanuts
35g palm sugar
50g sugar snap peas or string beans
5 SpinneysFOOD Cherry Tomatoes
2 limes
170g green papaya
2 tbsp fish sauce
1 Peel the garlic. Roughly chop the chillies. Place the garlic and chilli in a large mortar and lightly pound with the pestle until partially broken down. Add in the dried shrimp and 15g of the peanuts and lightly pound the mixture, being careful not to form a paste.
THAI SOM TAM PAPAYA SALAD watermelon and prawn skewers Tropicana ice cream cakeAdd the palm sugar and grind for 30 seconds along with the fish sauce. 2 Finely slice the sugar snap peas. Halve the tomatoes. Juice the limes. Julienne the papaya. 3 Add all the prepared ingredients along with the remaining peanuts to the mortar and lightly pound together for 10 seconds. 4 Serve immediately.
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 10-12 skewers
350g watermelon
2 red onions
500g SpinneysFOOD Cooked Prawns
10-12 wooden skewers
For the dressing
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
3 tbsp SpinneysFOOD Organic Natural Honey
1 tsp SpinneysFOOD Fine Cumin
2 tbsp mayonnaise
1 lime
To serve Lime wedges
1 Preheat a grill or grill pan to a medium-high heat. 2 Slice the watermelon into 2cm cubes. Peel and chop the red onion into 1⁄8 wedges.
3 Place the watermelon cubes and red onion wedges on the grill and grill until char lines form – the watermelon will cook faster than the onion. 4 In a small bowl, whisk together the olive oil, honey, cumin and mayonnaise. Juice the lime and add it to the mixture, stirring well to combine. 5 Thread the watermelon cubes, red onion wedges and prawns onto wooden skewers, alternating between each ingredient.
6 Serve the skewers hot with the dressing and lime wedges on the side.
Prep time: 20 minutes
Serves: 4-6
1 madeira cake
500ml tub passionfruit sorbet
500ml tub SpinneysFOOD Madagascan Vanilla Beans
Ice Cream
50g dark chocolate
2 tbsp SpinneysFOOD Pure Sunflower Oil
500ml tub SpinneysFOOD Raspberry Sorbet
To serve
150ml double cream
6-8 maraschino cherries
1 Slice a madeira cake to fit a 450g loaf tin with dimensions of 16cm x 10cm. Make sure it is 5mm thick. Trim any brown edges. 2 Line the loaf tin with a double layer of cling film and gently press the sponge into the bottom. If the madeira cake is smaller than the tin, fill any gaps – they won’t be visible when the cake is finished. 3 Spoon three-quarters of the passionfruit sorbet into the tin creating an even layer. Flatten the surface with the back of a spoon and freeze for 10 minutes. Repeat with the vanilla ice cream. Then add another layer of sponge. 4 Place the chocolate and oil in a bowl and place in a microwave. Melt using 20 second bursts, stirring in between to combine. Pour it over the second layer of sponge. Freeze for 10 minutes. 5 Carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. 6 Cover the tin with cling film and freeze until needed. 7 When ready to serve, whip the double cream, using an electric beater, to soft peaks.
8 Turn the ice cream cake out of the tin onto a plate and remove the cling film. Decorate the top with whipped cream and cherries. 9 Wait for approx. 10minutes before slicing the cake using a long, straight-edged knife.
Stock up on everything you need for a tropical pool party.
Waitrose Home 50 Bamboo Skewers
Waitrose Home 50 Paper Straws
Sunny Life Stemless Glass Tumblers
Talking Tables Palm Leaf Garland
Creative Converting Sprinkles Luncheon Dessert Plates
Armchair travel to one of Indonesia s most popular islands where fresh fruit, vibrant veggies and fragrant curries with a good amount of spice are typical of its cuisine
A typical Balinese beverage with hydrating coconut water jelly, kuwut ice is a great way to stay cool during Bali’s hot and humid summer.
Prep time: 2 hours (plus setting time)
Makes: 6
For the coconut jelly
1 tbsp gelatine powder
500ml coconut water
60g SpinneysFOOD Extra Fine Caster Sugar
500g green melon
2 limes
2 tbsp basil/falooda/sabja seeds
250ml hot SpinneysFOOD Bottled Drinking Water
For the green lime syrup
100g SpinneysFOOD Fine Grain White Sugar
4-5 limes
Green food colouring, optional
500ml SpinneysFOOD Ice Cubes
500ml coconut water
1 Bloom the gelatine in 4 tablespoons of the cold coconut water. 2 Combine the remaining coconut water and sugar in a medium-sized pot over a medium heat and stir to dissolve. Remove from the heat. 3 Sprinkle the bloomed gelatine over the coconut water mixture and set aside for approx. 5 minutes to dissolve. Pour the mixture into a 15cm square container and refrigerate until set. Once set, use a knife to cut the jelly into 1cm cubes. 4 Peel and thinly slice the melon. Set aside. Thinly slice the limes. 5 Place the basil seeds in a bowl. Add in the hot water and stir to combine. Set aside until the seeds expand. 6 When ready to serve, place the ice cubes, coconut jelly, sliced melon, lime slices, basil seeds, lime syrup and coconut water in a large jug or punch bowl. Divide the drink between 6 glasses and serve.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
For the crêpes
3 large SpinneysFOOD Organic Free-Range Eggs
400ml coconut milk
1 tsp vanilla extract
125g SpinneysFOOD All-Purpose Flour
Pinch of SpinneysFOOD Fine Sea Salt
1 tbsp SpinneysFOOD Unsalted Butter
For the filling
75g palm sugar
50ml water
Pinch of SpinneysFOOD Fine Sea Salt
125g fresh coconut
1 pandan leaf
To serve
Toasted coconut flakes
1 Whisk the eggs, coconut milk and vanilla extract together in a bowl. Combine the flour and salt in a medium-sized bowl and whisk in the wet ingredients until smooth. 2 Place a non-stick pan over a medium heat and grease with the butter. Pour 1 tablespoon of the batter into the pan, cook for 2 minutes before flipping and cooking for a further 2 minutes. Remove from the heat and repeat with the remaining batter. 3 In a medium-sized pan, combine the sugar, water and salt. Stir to dissolve the sugar.
Chargrilled satay chicken on lemongrass stalks VEGGIE VEGANGrate the coconut lengthways and roughly chop the pandan leaf. Add the coconut and pandan to the pan. Stir frequently until thick like maple syrup, approx. 15-20 minutes. 4 Fill each crêpe with 1 tablespoon of the coconut mixture. Fold in half then in half again. 5 Garnish with toasted coconut flakes and serve. These pancakes can also be served rolled up.
This is a type of Balinese cake. It has an addictively chewy texture and a crunchy sesame caramel topping.
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6
300g freshly grated coconut
150g glutinous rice flour
200g SpinneysFOOD Extra Fine Caster Sugar
¼ tsp SpinneysFOOD Fine Sea Salt
1 large SpinneysFOOD Organic Free-Range Egg
150ml coconut milk
1 tsp vanilla extract
2 tbsp SpinneysFOOD White Sesame Seeds
1 Preheat the oven to 180°C, gas mark 4. Line a 20cm square baking tin with parchment paper and grease well. 2 Place the ingredients (except for the sesame seeds) in a large bowl and stir to combine. 3 Pour the batter into the tin. Sprinkle the sesame seeds on top. 4 Bake for approx. 30 minutes or until a skewer inserted comes out clean. If the top of the cake isn’t golden, turn the oven to grill and bake for a further minute or two until evenly golden. Remove from the oven and set aside to cool until room temperature. 5 Cut into 6cm x 3cm fingers and serve.
Swap out the chicken for deboned fish fillets.
Prep time: 20 minutes (plus marination time)
Cook time: 30 minutes
Serves: 4
For the satay sauce
3 red chillies
1 garlic clove
250g roasted unsalted peanuts, plus extra for serving
4 tbsp SpinneysFOOD Pure Sunflower Oil
1 tsp SpinneysFOOD Fine Cumin
½ tsp SpinneysFOOD Fine Turmeric
4 tbsp kecap manis (sweet soya sauce)
2 tbsp fish sauce
125ml coconut milk
125ml hot SpinneysFOOD Bottled Drinking Water
800g deboned chicken thighs or breasts
6 lemongrass stalks
1 tsp sesame oil
To serve SpinneysFOOD Fresh Basil
1 Deseed the chillies. Peel and roughly chop the garlic. 2 Place the satay sauce ingredients in a blender or food processor. Blitz until smooth. Set aside half the mix. 3 Place the remaining half of the satay sauce in a bowl with the chicken pieces and toss to combine. Refrigerate for 1 hour or overnight. 4 Preheat a grill or griddle pan over a medium heat. 5 Halve the lemongrass and thread the chicken onto the skewers. Brush the skewers with the sesame oil. 6 Grill in batches, turning occasionally, until cooked through, approx. 6-8 minutes. Place the skewers on a serving platter.
7 Place the reserved satay sauce in a small pot over a medium heat. Bring to a boil and cook for approx. 2 minutes or until slightly reduced.
8 Drizzle the satay sauce over the skewers and finish with the extra peanuts and basil leaves. Serve the skewers while hot.
Prep time: 30 minutes
Cook time: 40 minutes
Serves: 4
For the curry paste
5cm piece fresh ginger
1 small brown onion
2cm piece fresh turmeric
2 lemongrass stalks
3 garlic cloves
1 mild green chilli
5 fresh lime leaves
For the curry
300g baby potatoes
1 lime
2 tbsp coconut oil
100ml SpinneysFOOD Bottled Drinking Water
1 x 400g tin coconut milk
1 tsp SpinneysFOOD Fine Sea Salt
2 tbsp palm sugar
1 tbsp fish sauce
1 tsp sambal oelek or chilli paste
100g SpinneysFOOD Tenderstem Broccoli
100g SpinneysFOOD Sugar Snaps & Mangetout
To serve
300g cooked basmati rice
Waitrose Cooks’ Ingredients Crispy Fried Onions
Handful of SpinneysFOOD Fresh Mint
Handful of SpinneysFOOD Fresh Coriander
1 Finely chop all the ingredients for the paste.
2 Place in a food processor and blitz, scraping down the sides, until it forms a paste. 3 Halve the baby potatoes. Juice the lime. 4 Heat the oil in a medium-sized pan over a high heat. Add in the paste and stir until fragrant and lightly toasted, approx. 3-4 minutes. Add in the water and baby potatoes and bring to a boil. Lower the heat and simmer for approx. 15 minutes or until fork tender. Add in the coconut milk, salt, palm sugar, fish sauce and lime juice. Add in the sambal oelek. 5 Add in the vegetables and cook for 5 minutes, or until just tender. 6 Serve the curry with steamed rice, crispy onions and herbs.
This curry is versatile so you can use any seasonal vegetables of choice. It would also be delicious with prawns, fresh fish fillets, or chicken.
Savour rich and flavourful dishes for crab, squid and fish from Fiji, Bali, Jamaica, Mauritius and more
Get ahea d Prepare the curry ahead of time and add the crab 10 minutes before serving.
Curry vakalolo
Recipes, food styling and photography by TheKateTin.com
Destination: Fiji
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4
2 leeks
5cm piece fresh ginger
4 garlic cloves
4 tbsp SpinneysFOOD Pure Sunflower Oil
1 tsp SpinneysFOOD Mustard Seeds
15 fresh curry leaves
1 tsp SpinneysFOOD Fine Sea Salt
2 tbsp curry powder
2 tbsp palm sugar
1 (900g) whole crab
250ml fish or vegetable stock
To serve
Handful of SpinneysFOOD Fresh Coriander
1 lime
1 Finely slice and rinse the leeks. Finely julienne the ginger. Crush the garlic. 2 Heat the oil in a large saucepan over a medium-high heat. Add the mustard seeds and stir until they begin to pop, approx. 30 seconds to 1 minute. Add in the leeks, ginger, garlic, curry leaves and salt. Sauté until the leeks are tender, approx. 5 minutes. Sprinkle in the curry powder and sugar. Sauté for a further 5 minutes or until fragrant. 3 Add the crab and stir to coat. Add the stock and bring to a boil, then reduce to a medium heat and simmer until the crab is just about cooked and the liquid thickens, approx. 10-15 minutes. 4 Serve in a large bowl topped with chopped coriander and lime wedges.
Destination: Bali
LIME AIOLI
Base genep is considered to be the ‘perfect’ spice blend in Balinese cuisine.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
For the base genep
2 leeks
3 garlic cloves
2 red chillies
1 lemongrass stalk
2 kaffir lime leave
1 tsp shrimp paste
½ tsp SpinneysFOOD Fine Turmeric
½ tsp SpinneysFOOD Fine Coriander
½ tsp SpinneysFOOD Fine Cumin
½ tsp SpinneysFOOD Black Pepper, freshly ground
1 tbsp palm sugar
½ tbsp SpinneysFOOD Pure Sunflower Oil
For the fried soft-shell crab
100g SpinneysFOOD All-Purpose Flour
70g corn flour
1½ tsp baking powder
½ tsp SpinneysFOOD Fine Sea Salt
1 medium SpinneysFOOD Organic Free-Range Egg
1 tsp rice vinegar
500ml sparkling water
4 jumbo soft-shell crabs, cleaned
SpinneysFOOD Pure Sunflower Oil, for frying
For the lime aioli
1 lime
2 garlic cloves
120g mayonnaise
½ tsp Dijon mustard
¼ tsp SpinneysFOOD Fine Sea Salt
1 In a food processor or blender, combine all the ingredients for the base genep, except for the oil. Blitz until a smooth paste forms. 2 Heat the oil in a frying pan or wok over a medium heat. Add the spice paste to the pan and cook, stirring constantly, for approx. 5 minutes, or until the paste becomes fragrant and deepens in colour. Remove the pan from heat and let the base genep cool completely. Once cooled, transfer the paste to a clean, airtight jar or container. Store in the refrigerator for up to 1 week, or freeze it in ice cube trays for longer periods. 3 In a medium-sized bowl, combine the flour, corn flour, baking powder and salt. In a larger bowl, whisk together the egg, vinegar, 4 tablespoons of the base genep paste and 250ml of the sparkling water. Using a spatula, fold the flour into the liquid mixture. It should have the consistency of thin pancake batter and may be a bit lumpy, so do not overmix. Add more sparkling water, if needed, to achieve the desired consistency. Cover and refrigerate until ready to use. 4 When ready to fry, pour the oil to a depth of 5cm into a deep skillet or wok. Heat the oil over a high heat to 190°C. 5 Preheat the oven to 120°C, lowest oven temperature, if you want to keep the crabs warm. Line a baking sheet or plate with paper towels. 6 Dip each crab into the batter, allowing the excess to drip off. Holding the crab by the shell flaps, carefully lower the crab legs and body into the hot oil. Wait for a few seconds and then drop the entire crab into the oil. Repeat with the other crabs. Fry for approx. 6 minutes until golden and crispy. Drain the cooked crabs on paper towels and keep them warm in the oven until all the crabs are ready. 7 To make the aioli, juice and zest the lime and crush the garlic. Combine the lime aioli ingredients in a bowl. 8 Serve the crispy soft-shelled crab with the lime aioli.
Destination: Jamaica
JERK FISH WITH CORIANDER SAUCE AND CORIANDER LIME RICE
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 2
For the Jamaican jerk fish
4 white fish fillets (such as snapper or tilapia), skin on
2 tbsp SpinneysFOOD Pure Sunflower Oil
1 lime
3 tbsp Jamaican jerk seasoning
½ tsp SpinneysFOOD Fine Sea Salt
For the coriander and lime rice
200g basmati rice
500ml SpinneysFOOD Bottled Drinking Water
1 lime
Handful of SpinneysFOOD Fresh Coriander
¼ tsp SpinneysFOOD Fine Sea Salt
For the coriander sauce
2 handfuls of SpinneysFOOD Fresh Coriander
½ lemon
1 green chilli
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
3 tbsp water
¼ tsp SpinneysFOOD Fine Sea Salt
1 Preheat the oven to 200°C, gas mark 6. 2 Pat the fish fillets dry with paper towels. Place them in a shallow dish and drizzle with the oil and squeeze the lime juice over. Sprinkle the Jamaican jerk seasoning and salt over the fish, ensuring it is evenly coated. Allow the fish to marinate for at least 15 minutes. 3 Meanwhile, prepare the coriander and lime rice. Cook the rice according to package instructions. Zest and juice the lime. Finely chop the coriander. Once the rice is cooked, stir in the lime zest, juice and fresh coriander. Season with salt to taste. Cover the rice and set it aside. 4 To make the coriander sauce, place all the ingredients in a blender and blitz to combine. Season to taste. 5 Heat a large non-stick or cast-iron pan over a medium-high heat. Lightly oil the pan to prevent the fish from sticking. Carefully place the fish fillets in the pan, approx. 3-4 minutes on each side or until they are cooked through and nicely charred. If using thicker fillets, you may need to adjust the cooking time accordingly. Remove the fish from the pan and allow it rest for a few minutes. 6 Serve the fish over a bed of coriander and lime rice with the coriander sauce.
Destination: Vietnam
Vietnamese turmeric fish with noodles is a delicious and iconic dish from Hanoi.
Prep time: 15 minutes (plus marination time)
Cook time: 30 minutes
Serves: 4
For the fish
5cm long galangal
2 garlic cloves
½ shallot
¾ tsp SpinneysFOOD Fine Turmeric
½ tsp shrimp paste
1 tsp fish sauce
3 tbsp SpinneysFOOD Pure Sunflower Oil
1 whole fish, such as red snapper or sea bream
1 lime
For the dipping sauce
4 tbsp lime juice
4 tbsp water
1½ tsp fish sauce
1½ tsp SpinneysFOOD Fine Grain White Sugar
1 garlic clove
250g vermicelli noodles
To serve
Handful of SpinneysFOOD Fresh Mint leaves
1 Peel the galangal then slice and fi nely chop it. If possible, use a pestle and mortar to crush it into a paste. Peel and crush the garlic. Peel and fi nely chop the shallot.
2 In a large mixing bowl, combine the galangal, garlic, shallot, turmeric powder, shrimp paste, fi sh sauce and oil. Place the whole fi sh in the marinade, ensuring it is well coated. Refrigerate and marinate for at least 30 minutes or longer for a tastier result.
3 Whisk together all the ingredients for the dipping sauce. Taste and adjust to your liking.
4 Prepare the vermicelli noodles according to the package instructions. 5 Preheat the oven to 180°C, gas mark 4. Line a baking dish with parchment paper. 6 Place the marinated fi sh in the roasting dish and place in the oven for approx. 15-20 minutes, or until the internal temperature is 65°C. 7 Place the vermicelli noodles on a serving platter. Top with the fi sh. Roughly tear the mint and scatter over the fi sh. Serve with the dipping sauce.
Destination: Peru
1 tsp paprika
½ tsp SpinneysFOOD Fine Sea Salt
500g white fish fillets, skin on
SpinneysFOOD Pure Sunflower Oil, for frying
For the salsa criolla
1 red onion
1 tomato
1 chilli
Handful of SpinneysFOOD Fresh Coriander
½ lime
3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
¼ tsp SpinneysFOOD Fine Sea Salt
For the sauce
1 garlic clove
Handful of dill
Handful of SpinneysFOOD Fresh Mint leaves
100g SpinneysFOOD Greek-Style Yoghurt
50g mayonnaise
To serve
¼ tsp smoked paprika
2 limes
PESCADO WITH SALSA CRIOLLA
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4
For the chicharrón de pescado
200g SpinneysFOOD All-Purpose Flour
2 tsp baking powder
1 In a mixing bowl, combine the all-purpose fl our, baking powder, paprika and salt. Mix well. 2 Score the fi llet in a crosshatch pattern along the skin to keep its shape. 3 Coat the fi llets in the fl our mixture, ensuring they are evenly coated on all sides. Shake off any excess fl our and set aside. 4 Thinly slice the red onion. Dice the tomato. Deseed and fi nely chop the chill. Finely chop the coriander. Juice the lime. Combine the red onion, tomato, chilli, coriander, lime juice, olive oil and salt in a bowl. Mix well and set aside to allow the fl avours to develop. 5 Heat the oil in a large pan or pot over a medium heat. The oil should be deep enough to fully submerge the fi sh pieces. 6 Once the oil is hot, carefully add the coated fi sh pieces, a few at a time, ensuring they are not overcrowded. Fry until golden brown and crispy, approx. 3-4 minutes per side. Remove the fried fi sh from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining fi sh pieces, working in batches, if necessary. 7 To make the sauce, crush the garlic and fi nely chop the herbs. Place in a small bowl along with the yoghurt and mayonnaise and mix well. 8 Serve the chicharrón de pescado hot with a sprinkle of paprika and the salsa criolla, sauce and lime wedges on the side.
Chicharrón de pescado, or fish fritters, is a popular street food, especially in coastal towns such as Lima. It makes for delicious finger food at parties.
Destination: Thailand
SPICY SQUID LARB
Larb is a refreshing Thai salad, usually made with ground meat.
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4
For the squid larb
2 shallots
2-3 Thai bird’s eye chillies (adjust according to your spice preference)
1 stalk lemongrass, tender part only
3 kaffir lime leaves
500g squid, cleaned
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp palm sugar or brown sugar
1 tbsp SpinneysFOOD Pure Sunflower Oil
For the fried tentacles
50g SpinneysFOOD All-Purpose Flour
½ tsp SpinneysFOOD Fine Sea Salt
SpinneysFOOD Pure Sunflower Oil, for frying
To serve
Romaine lettuce
Handful of SpinneysFOOD Fresh Mint leaves
1 Peel and finely chop the shallots. Deseed and finely slice the chillies. Thinly slice the lemongrass. Finely chop the lime leaves. Finely chop the squid, reserving the tentacles. 2 In a large bowl, combine the fish sauce, lime juice and palm sugar. Stir until the sugar has dissolved. 3 Heat the oil in a pan over a medium heat. Add the shallots, chillies, lemongrass and kaffir lime leaves. Stir-fry for 2-3 minutes until fragrant. Add the finely chopped squid to the pan and stir-fry for a further 5 minutes to allow the flavours to combine. Remove from the heat. 4 Transfer the squid mixture to the bowl with the fish sauce dressing. Toss well to coat the squid evenly. 5 Heat a pot of oil to 180°C. 6 Combine the flour and salt and toss the reserved tentacles through the mixture, until evenly coated. 7 Fry in the hot oil for approx. 2 minutes or until cooked and crispy. 8 Arrange the lettuce leaves on a serving plate. Top with the squid larb and fried tentacles. 9 Pick the mint leaves and scatter over the dish and serve immediately.
Spicy squid larb
Cari poisson
Destination: Mauritius
This is a popular fish and aubergine curry from the islands of Mauritius. It is served with rice or roti.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
4 white fish fillets or steaks
1 tbsp SpinneysFOOD Fine Sea Salt
2 tbsp corn flour
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
250g baby aubergines
1 tbsp curry powder
½ tsp SpinneysFOOD Fine Turmeric
½ tsp SpinneysFOOD Fine Cumin
½ tsp SpinneysFOOD Fine Coriander
½ tsp smoked paprika
SpinneysFOOD Fine Sea Salt, to taste
1 white onion
2 garlic cloves
1 thumb-sized piece of ginger
2 beefsteak tomatoes
1 green chilli
2 tbsp SpinneysFOOD Pure Sunflower Oil
6 fresh curry leaves
500ml SpinneysFOOD Bottled Drinking Water
200g SpinneysFOOD Cooked Prawns
To serve SpinneysFOOD Microgreens
1 Pat dry the fish then season it with 1 teaspoon of salt and evenly coat in the corn flour. 2 Heat the oil in a pan over a medium heat. Once hot add the fillets. Fry until they turn a golden brown colour. Drain the fish on a paper towels to remove all the excess oil and set aside.
3 Using a sharp knife, halve and score the flesh of the aubergines. Season with 1 teaspoon of salt then fry in the same oil. Drain the aubergine on paper towels and set aside. 4 In a bowl, mix the curry powder, turmeric, cumin, coriander, paprika and a pinch of salt. 5 Finely chop the onion. Crush the garlic and grate the ginger. Dice the tomatoes. Slice the green chilli. 6 Heat the oil in a large pot over a medium heat. Add the onion and sauté until it becomes translucent. Add the garlic and ginger to the pot. Sauté for a further minute until fragrant. Stir in the tomatoes and green chilli. Cook for a few minutes until the tomatoes soften. Add in the curry leaves along with the water and stir well. 7 Gently place the fried fish and aubergines into the pot, making sure they are submerged in the liquid. Bring the mixture to a simmer. Reduce to a low heat, cover the pot and allow the curry to cook for approx. 15-20 minutes, or until the fish is cooked through and tender. Add in the prawns and cook for 5 minutes to warm through. Taste the curry and adjust the salt, if necessary. 8 Remove from the heat and serve sprinkled with microgreens.
Ahi tuna poke bowl
A blend of multiple ethnic cuisines, Hawaiian food is a vibrant medley of fl avours, colours and textures
Poke (pronounced poh-kay) is a classic Hawaiian dish of cubed raw fish – traditionally yellowfin tuna (ahi) –but it can also be made with any fresh fish marinated in sesame oil and soya sauce.
Prep time: 15 minutes (plus marination time)
Serves: 4
For the shoyu ahi poke
450g yellowfin tuna
1 SpinneysFOOD Spring Onion
20g macadamia nuts
3 tbsp soya sauce
1 tbsp sesame oil
1 tsp SpinneysFOOD Fine Sea Salt
1 tsp toasted sesame seeds
½ tsp SpinneysFOOD Crushed Chilli Flakes
To serve
170g sushi or Calrose rice
2 small SpinneysFOOD Organic Cucumbers
2 small radishes
80ml mayonnaise
2 tsp wasabi paste
30g furikake
1 Slice the tuna in 1-cm thick chunks.
2 Finely slice the spring onion. Finely chop the macadamia nuts. 3 Combine the soya sauce, sesame oil, salt, sesame seeds and chilli flakes in a bowl. Add the spring onion, nuts and tuna. Stir gently to combine. Refrigerate for 1 hour.
4 Rinse the rice until the water runs clear. Cook according to package instructions. Set aside to
cool slightly. 5 Thinly slice 1 cucumber. Using a vegetable peeler, make ribbons with the other. Thinly slice the radishes. Mix the mayonnaise and wasabi together. 6 Divide the rice between the bowls. Top with the marinated tuna, cucumber slices, ribbons, radishes and wasabi mayonnaise. Sprinkle the furikake over and serve.
Lomi salmon is a side dish in Hawaii. It gets its name from ‘lomi-lomi’ which means massage in Hawaiian. Traditionally, the ingredients in this dish were rubbed or massaged together. It is typically prepared by mixing salt cured salmon with fresh tomatoes and onions. This dish is often served on top of crushed ice as it must be eaten cold.
Prep time: 5 minutes
Serves: 2
For the salted salmon
300g fresh salmon fillet
180ml ice cold SpinneysFOOD Bottled Drinking Water
2 tbsp SpinneysFOOD Fine Sea Salt
For the pickled red onion
1 small red onion
3 limes
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
2 tsp SpinneysFOOD Extra Fine Caster Sugar
½ tsp SpinneysFOOD Fine Sea Salt
To serve
400g ripe Roma tomatoes
2
½ tsp SpinneysFOOD Sea Salt Flakes
1 Remove the skin from the salmon fillet and dice into 2cm cubes. 2 In a medium-sized bowl, combine the water and salt and stir until fully dissolved. Add in salmon cubes and soak for 5 minutes. Using a slotted spoon, scoop the salmon out of the salted water and place in a colander to strain, there’s no need to rinse.
3 Meanwhile, prepare the pickled red onion. Peel and finely dice the red onion and place in a medium bowl. Juice the limes. Add to the onion along with the olive oil, sugar and salt. Stir until the sugar and salt have dissolved. Set aside for 15 minutes. 4 Dice the tomatoes. Finely slice the spring onions. 5 Arrange the ingredients on a platter and toss together just before serving. Finish with the flaky sea salt and serve.
A lu’au is a Hawaiian celebration, feast or party that’s accompanied by entertainment and outdoor activities. A number of traditional dishes such as poi, poke, lomi salmon,’opihi and haupia are served at these gatherings. The term can also refer to lu’au sauce, which is a sweet and sour barbecue sauce.
Prep time: 10 minutes
Cook time: 5 minutes
Serves: 2-4
For the lu’au sauce
80ml tamari or soya sauce
250ml pineapple juice
180ml SpinneysFOOD Tomato Ketchup
2 tsp garlic powder
4 tbsp apple cider vinegar
1 tbsp Dijon mustard
¼ tsp SpinneysFOOD Fine Sea Salt
¼ tsp SpinneysFOOD Black Pepper, freshly ground
2 tbsp corn flour
4 tbsp water
For the topping
25g SpinneysFOOD Salted Butter
1 lemon
50g panko breadcrumbs
½ tsp SpinneysFOOD Black Pepper, freshly ground
12 oysters, shucked
To serve Lemon wedges
1 Combine the soya sauce, pineapple juice, ketchup, garlic powder, vinegar, mustard and a pinch salt and pepper in a small saucepan and bring to boil. Reduce the heat and let it simmer.
2 Meanwhile, mix the corn flour with the water and add to the pot while stirring. Continue to simmer until the sauce thickens. Transfer to a jar after it has cooled down. 3 Preheat the oven to grill. 4 Melt the butter. Zest the lemon. Combine the butter, zest, breadcrumbs and pepper for the topping. 5 Place the oysters in a roasting dish. Top each with 1 teaspoon of the lu’au sauce and sprinkle the seasoned topping over. 6 Place under the grill for approx. 5 minutes or until crisp.
7 Serve with lemon wedges.
Puka dogs are spicy-sweet hotdogs from Hawaii. It’s basically a sausage in a mildly sweet roll that’s usually drizzled with mango mustard and pineapple relish
Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4
For the pineapple salsa
100g fresh pineapple
¼ red onion
Handful of SpinneysFOOD Fresh Coriander
1 lime
¼ tsp SpinneysFOOD Fine Sea Salt
For the Sriracha-mango mayo
125ml mayonnaise
4 tbsp Sriracha hot sauce
1 fresh lime
Pinch of SpinneysFOOD Fine Sea Salt
For the hot dogs
4 SpinneysFOOD Beef Hot Dogs
4 SpinneysFOOD Brioche Hot Dog Buns
1 Peel and finely dice the pineapple. Peel and finely dice the red onion. Finely chop the coriander. Juice the lime. Place all the salsa ingredients in a bowl and toss to combine. Set aside. 2 Combine the Sriracha-mango mayo ingredients in a small bowl. 3 Heat a grill or griddle pan over a medium heat. 4 Score the sausages diagonally with a sharp knife and grill
on either side for 5 minutes, or until charred and warmed through. 5 Slice the buns in half and place the sausages in between the halves. Top with the salsa and mayo. 6 Serve immediately.
‘Huli’ in Hawaiian means to ‘turn’. Traditionally, huli huli chicken is grilled and turned constantly as it cooks.
Prep time: 20 minutes (plus marination time)
Cook time: 30 minutes
Serves: 4
1½kg whole chicken
For the marinade
1 tbsp SpinneysFOOD Pure Sunflower Oil
5cm piece fresh ginger
2 garlic cloves
4 tbsp pineapple juice
80ml SpinneysFOOD Tomato Ketchup
125ml soya sauce
4 tbsp water
4 tbsp rice vinegar
55g SpinneysFOOD Demerara Sugar
1 tbsp smoked Sriracha
1 tbsp sesame oil
To serve
1 small pineapple
1 lemon
SpinneysFOOD Fresh Coriander
1 To spatchcock the chicken, flip it over onto the breast. Using kitchen scissors, cut along one
side of the chicken spine, separating it from the ribs. Cut closely to the spine so that you do not remove any excess meat. Repeat on the other side of the spine. Remove the spine and flip the chicken so that the breasts face upward and the chicken legs face outward on both sides. Using the palm of your hands, press along the breastbone with some force to flatten the chicken completely. The legs and breasts should be laid completely flat. Place the chicken in a large roasting dish. 2 Finely grate the ginger and crush the garlic. 3 Combine all the marinade ingredients in a bowl. Set aside 180ml for basting. 4 Pour the remaining mixture over the chicken, making sure to coat it well. Cover and marinate for 3 hours or overnight. 5 Prepare a barbecue to a medium heat. Alternatively, preheat the oven to 180°C, gas mark 4. 6 Place the chicken on the barbecue for 30 minutes, basting and turning every 10 minutes with the remaining marinade. Remove when the internal temp of the thigh is 75°C. Allow to rest for 5 minutes before serving. 7 Meanwhile, peel and slice the pineapple into wedges. Halve the lemon. Roughly chop the coriander. Place the lemon on the barbecue and grill until charred and golden. 8 Serve the chicken with the pineapple, charred lemon and fresh coriander.
These prawns have a delicious garlicky kick. Serve them with a generous squeeze of lemon to cut through the richness.
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4
For the coconut rice
200g basmati or jasmine rice
4 tbsp coconut milk
4 tbsp water
½ tsp SpinneysFOOD Fine Sea Salt
For the garlic-butter prawns
350g whole deveined prawns
2 tbsp SpinneysFOOD All-Purpose Flour
1 tbsp smoked paprika
½ tsp SpinneysFOOD Cayenne Pepper
1 tsp SpinneysFOOD Fine Sea Salt
1 garlic head
50g SpinneysFOOD Salted Butter
1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
To serve
1 lemon
Handful of SpinneysFOOD Fresh Parsley
1 Combine the ingredients for the coconut rice in a medium-sized pot over a medium-high heat. Bring to a boil then lower the heat and simmer for approx. 20 minutes. Remove from the heat, keep the lid on, and steam for 5 minutes. Fluff the rice using a fork and keep it warm. 2 To butterfly the prawns, cut down the back all the way to the tail halfway through, making sure not to cut through the head. Flatten and pat the prawns dry. 3 Combine the flour, paprika, cayenne pepper and salt then sprinkle over the prawns. Toss to coat. 4 Remove the skin from the garlic and crush all the cloves. 5 In a large pan, melt the butter and add in the crushed garlic. Remove from the pan and set aside. 6 Place the oil in the pan and sauté the prawns, turning after 2 minutes or until each side is golden and crispy. Add the garlic butter back to the pan and toss to combine. Cook for 1 minute. 7 Serve with the rice, lemon and chopped parsley.
Hawaiian pineapple buns are similar to brioche but contain pineapple juice to add a mild sweetness. They can be served alongside any meal, turned into sliders or enjoyed warm from the oven. Here we have served them with a simple pineapple jam.
Prep time: 30 minutes (plus proofing time)
Cook time: 45 minutes
Makes: 6
For the buns
125ml warm SpinneysFOOD Full Fat Milk
2 tsp instant yeast
1 x 570g tin pineapple
55g SpinneysFOOD Salted Butter
2 large SpinneysFOOD Organic Free-Range Eggs
50g SpinneysFOOD Fine Grain White Sugar
1½ tsp SpinneysFOOD Fine Sea Salt
550g bread flour
1 large SpinneysFOOD Organic Free-Range Egg
For the jam
300g pineapple
185g SpinneysFOOD Fine Grain White Sugar
1 In a medium-sized bowl, add 50ml of the milk along with the yeast. Stir to combine then set aside until foamy. 2 Drain the pineapple and reserve the juice for the buns. Set aside the pineapple for the jam.
3 Melt and cool the butter. 4 In the bowl of a stand mixer fitted with a dough hook, combine 125ml of the juice from the tin, the remaining milk, cooled melted butter, eggs, sugar and salt. Add in the yeast mixture and 240g of the bread flour. Combine with the mixer on medium speed and gradually add in the remaining flour until the dough just comes together (you may not need all the flour). Continue kneading with the mixer on medium-high speed for approx. 5 minutes or until a smooth dough forms. 5 Place the dough in a clean bowl and cover with cling film and set aside in a warm place until doubled in size. 6 Grease a 30cm x 20cm baking tin. 7 Knock down the dough and divide it into 15 equal pieces, each weighing 50g. Shape each piece into a ball and place in the prepared tin. Whisk the egg and brush over the buns. Cover with a clean dish towel and set aside until doubled in size.
8 Meanwhile, preheat the oven to 180°C, gas mark 4. 9 Bake the buns for 20 minutes, or until golden brown. 10 To make the jam, roughly chop the drained pineapple. Combine the pineapple with the sugar in a pot over a medium heat and bring to a boil. Lower the heat and simmer until thickened, approx. 15 minutes. 11 Serve the pineapple buns warm with the pineapple jam.
This cake reminds Zahra Abdalla of her years in Canada when she would experiment with seasonal fruit to change the flavours in a standard vanilla loaf cake. Here she’s used tart raspberries to balance the sweetness of the chocolate chips for a delicious treat that pairs perfectly with a cup of coffee
Prep time: 20 minutes
Cook time: 1 hour
Makes: 2
240g SpinneysFOOD All-Purpose Flour
1 tsp SpinneysFOOD Baking Powder
1 tsp SpinneysFOOD Bicarbonate Of Soda
¼ tsp SpinneysFOOD Fine Sea Salt
125g SpinneysFOOD Unsalted Butter
115g SpinneysFOOD Extra Fine Caster Sugar
4 tbsp SpinneysFOOD Light Muscovado Sugar
2 SpinneysFOOD Organic Free-Range Eggs
1 tsp vanilla extract
250g yoghurt
130g fresh or frozen raspberries
150g chocolate chips
For the crumble
60g SpinneysFOOD All-Purpose Flour
100g SpinneysFOOD Light Muscovado Sugar
4 tbsp melted SpinneysFOOD Unsalted Butter
½ tsp SpinneysFOOD Fine Cinnamon
Pinch of SpinneysFOOD Fine Sea Salt
1 Preheat the oven at 180°C, gas mark 4. Grease 2 loaf pans with butter and dust with flour. 2 In a medium bowl, sift together the flour, baking powder, bicarbonate of soda and salt. 3 Place the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream together on a medium speed. Then add the eggs and vanilla extract and beat for 5 minutes until light and fluffy. Add the dry ingredients and yoghurt to the bowl, alternating between the two, being careful not to over-mix. 4 Remove the bowl from the stand mixer. Using a spatula, fold in the raspberries and chocolate chips. 5 Spoon the batter evenly into each pan, filling each 2⁄3 of the way. 6 To make the crumble, place all the ingredients in a medium-sized bowl and whisk together. Then scatter over the cake batter in each pan. 7 Bake the loaves for 50 minutes to 1 hour. 8 Remove from the oven and allow to cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling.
HIGH FIBRE
60% LOWER SUGAR
PROTEIN PACKED VEGAN, gluten free & no palm oil
*52w/e August 2022; 60% Less Sugar than competitor cereal bars
If your popsicle moulds don’t have lids to insert the sticks, place two layers of aluminium foil over the top of each mould, tightly wrapping the sides to secure. Using a sharp pairing knife, pierce a hole in the centre of each foil cover and insert a popsicle stick into the lolly mixture.
Salted watermelon and kiwi popsicles
Prep time: 20 minutes (plus freezing time)
Makes: 8 popsicles
125ml lychee juice
3 tbsp SpinneysFOOD Extra Fine Caster Sugar
250ml double cream or yoghurt
250ml ClemenGold juice
1 Combine the lychee juice, caster sugar and yoghurt in a bowl until the sugar has dissolved.
2 Pour the ClemenGold juice into 8 popsicle moulds. Place the covers on the moulds and insert the popsicle sticks. Freeze for 1 hour.
3 Pour the creamy lychee mixture into the moulds and freeze for a further 3 hours or overnight. 4 To remove the popsicles from the mould, run them under hot water for 30 seconds and then gently pull on the sticks.
Adding salt to the watermelon naturally cuts through any bitter notes, making the sweetness stand out more.
Prep time: 20 minutes (plus freezing time)
Makes: 8 popsicles
400g watermelon
Pinch of SpinneysFOOD Sea Salt Flakes
100g coconut yoghurt
2 kiwis
1 Cube the watermelon and place it in a blender along with the sea salt flakes. Blitz until smooth. Divide the watermelon mixture between 6 popsicle moulds, filling each to approx. 2⁄4 of the way. Cover the lids and insert the popsicle sticks. Freeze for 3 hours. 2 Once set, add a thin layer of the coconut yoghurt, filling ¼ of each mould. Return the moulds to the freezer for a further hour or until set. 3 Using a teaspoon, scoop the kiwi flesh out of its skin and place it in a blender. Blitz until smooth. Fill the popsicles to the top with the kiwi mixture. The popsicles should look like a watermelon with its rind. Return to the freezer for a further hour or overnight. 4 To remove the popsicles from the mould, run them under hot water for 30 seconds and then gently pull on the sticks.
Prep time: 30 minutes (plus freezing time) Makes: 8 popsicles
150g frozen blueberries
150g açaí pulp
150g SpinneysFOOD Greek-Style Natural Yoghurt
4 tbsp SpinneysFOOD Full Fat Milk
2 tbsp SpinneysFOOD Organic Natural Honey
1 Place half the frozen blueberries and açaí pulp in a blender. Blitz until smooth and combined. 2 Combine the yoghurt, milk and honey in bowl. 3 Place the berry mixture, remaining frozen blueberries and yoghurt mixture into the moulds 1 tablespoon at a time, alternating between each to form layers. Cover with the lids and insert the popsicle sticks. Place in the freezer for at least 4 hours or overnight. 4 To remove the lollies from the moulds, run them under warm water for 30 seconds and then gently pull on the sticks.
Prep time: 20 minutes (plus freezing time)
Makes: 8 popsicles
320g (2 large) ripe SpinneysFOOD Hass Avocados
400g coconut milk
80g SpinneysFOOD Organic Natural Honey
Handful of SpinneysFOOD Fresh Mint
1 tbsp vanilla extract
For the chocolate topping
220g dark or milk chocolate
125ml coconut oil
1 Peel and pit the avocados. Place in a food processor along with the coconut milk, honey, mint leaves and vanilla extract. Blitz until smooth. Adjust the sweetness, if necessary. Pour into ice lolly moulds. Place the cover on the moulds and insert the sticks. Freeze for 3 hours or overnight. 2 When ready to serve, place the chocolate and coconut oil in a microwave-safe bowl and microwave on medium in 30 second bursts until melted. Stir to combine and set aside to cool slightly. 3 To remove the lollies from the moulds, run them under hot water for 30 seconds and then gently pull on the sticks. 4 Dip the lollies in the chocolate sauce or drizzle over and allow to set. 5 Serve immediately or store in the freezer until ready to serve.
Açaí berries are a grape-like fruit, which are harvested from açaí palm trees. Although they are generally added to smoothies as a pulp, they also taste great in popsicles.VEGAN VEGGIE
Summer-time essentials, foodie travel to Mauritius and Bangkok, and staying safe in the water
Sühring in Bangkok serves modern German cuisine
Keep your skin smooth and hydrated through the summer with these bath and body products
Alchimia Vegetal Soap
Handmade in Italy from natural, vegetable-based ingredients, Alchimia soaps contain natural essences and essential oils.
Bondi Sands Body
Wash – Coconut
Wash off sea salt and sand with this soothing body wash from an award-winning skincare brand.
Baylis & Harding
Natural Bath Soak
Pamper skin with organic extracts and essential oils after a long day in the sun with this vegan bath soak.
Sugar Scrub
Crafted with nourishing ingredients, this scrub is packed wtih coconut and lime extracts.
Formula 10.0.06
Get Your Glow On – Skin Brightening
Peel Mask
This is a botanically-driven and cruelty-free formulation that will revitalise tired skin in minutes.
Grace Cole Exfoliating Body Scrub
Free from parabens and SLS, this gentle product has a fine balance of pleasing floral notes and fruity extracts.
Sukin Botanical Body Wash
Lime & Coconut
Suitable for all skin types, the avocado, rosehip and jojoba in this body wash leave skin squeaky clean and hydrated.
The World Health Organization has reported that drowning is the second leading cause of death for children aged 5 to 14 years, and is largely preventable with some education, vigilance and practical changes.
Orla Carberry, whose daughter Aoife nearly died in a swimming pool, now has a campaign (@aoifescampaign) and an interactive book that aims to raise awareness on the issue. Here she shares her advice:
1Close supervision at all times: You should be within arm’s reach of small children in the water. If there are other adults present, assign a “Water Watcher”, too, so you can take turns watching the pool. Supervision should be without distraction; that means no phones. A child can drown in the time it takes to answer a phone call or going inside to answer a door. Remember our teens are at risk too, even if they can swim. Encourage your older children to “buddy up”; always swim with a friend and look out for each other.
2Always swim in designated areas: whether swimming in a pool, ocean or lake, it is important to teach your children to swim in designated areas, obey signs, swim between flags and areas controlled by a lifeguard. Be mindful of sea and adverse weather conditions
and watch out for rip currents. Have respect for lifeguards, they are there to help keep you and your family safe.
3
Educate your children to stay away from pool drains. Loose hair, swim ties and even limbs can become entrapped and lead to drowning or serious injury. As adults, when you’re on holiday this summer, have a quick scan of the hotel pools and if you spot a drain missing its cover, report it immediately.
1 Teaching your kids to be confident and safe in water is key. Urban Swim Academy teaches self-rescue classes to little ones as young as 9 months old, ensuring they know how to position themselves in the water should they fall in.
urbanswimacademy.com
2 Wear noticeable colours: Bright colours such as neon, fluorescent, or vibrant shades are generally more visible in the water, making it easier for others to spot you, especially in crowded swimming areas or open water environments. Choosing a swimwear colour that also contrasts with the surrounding water can also help improve visibility. This can enhance safety by allowing lifeguards or fellow swimmers to easily identify your presence.
Anantara The Palm
With little sandy coves around a snaking lagoon perfect for building sand castles, a shaded shallow pool and a great kids’ (and teens’) club you can happily spend all day splashing around this resort.
Sofitel Dubai The Palm
Boasting three pools and an opening time of 8am, this is a real favourite with families. Older kids will love the slides, and there’s a kids’ club for climbing and crafting.
Dubai Polo & Equestrian Club
You can watch the horses, swing around in the play area, and swim in the kids’ pool at this popular spot. They even have a My Little Pony breakfast at weekends, where little ones get a complimentary pony ride.
No doubt swimming pools or the sea will be on your must-do list this summer. But with 1.2 million people dying from drowning every year, now is the time to get safe around water, says Helen Farmer
Dive headfirst into the cuisine, culture and flora of the island nation of Mauritius , where flavours from around the world converge into a kaleidoscope of delights
When Portuguese sailors landed on the shores of Mauritius in the early 16th century, they were not enamoured of the uninhabited tropical island in the Indian Ocean and left fairly swiftly. And yet, more than 500 years later, tourism is one of the strong pillars of this island nation’s economy with tourists flocking here from across the world.
The island nation is compact; you can get from one end to another within 90 minutes. On this trip, I head to the east of the island to Belle Mare, where The Residence Mauritius will be home during my stay. As I’m driven down winding roads along the coast, it’s easy to get lost in a daydream of azure skies, turquoise ocean, rugged mountains and vibrant greenery.
Pulling into the driveway of the colonial-style
The Residence Mauritius, the high ceiling lobby with wooden rafters that frame a picture-perfect view of the beach and Indian Ocean captures my attention. The resort is expansive, sprawling across more than 1½km of smooth white beachfront. And whether you get a view of the lush gardens or peaceful waters (I had an ocean front suite), you’re guaranteed a good sleep, awakening to birds chirping amid the trees. The signature scent of ylang-ylang can be found across all the rooms, and if you have a personal butler, definitely ask them to draw you a bath, which will leave you utterly relaxed.
The first night, I leisurely walk along winding pathways to The Plantation, one of the main restaurants on site, serving authentic, local Mauritian cuisine by way of plenty of seafood and Creole-inspired dishes on a stunning patio overlooking the beach. Michael Li, EAM F&B of The Residence Mauritius, walks me through the culinary ethos of the resort.
“We serve local cuisine with a French touch,” he explains. As I tuck into a delightful scallop carpaccio laced with truffle, Michael continues, “We use the maximum of local products – except beef of course – and our main focus is seafood.
The signature scent of ylang-ylang can be found across all the rooms, and if you have a personal butler, definitely ask them to draw you a bath which will leave you utterly relaxed.OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: The Residence Mauritius; the hotel’s lobby frames the Indian Ocean; scallop carpaccio with truffle; eel and shrimp in a bisque sauce; rows of produce at Flacq Market. THIS PAGE, FROM TOP: The property is located on the Belle Mare beach on the east of the island; beef rougaille with rice and farata; The Plantation is one of the restaurants at The Residence Mauritius.
THIS PAGE, CLOCKWISE FROM TOP: The Residence Mauritius offers complimentary water activities; The Earth Basket is a fully organic fruit and vegetable garden; produce at Flacq Market; bargaining is essential.
OPPOSITE PAGE, FROM TOP: Picking herbs from The Earth Basket; the 135 rooms and 28 suites showcase a Colonial design; a Mauritian-style chicken curry from the cooking class with chef Jhingoor.
Since most of our guests want to experience local culture, we create Mauritian cuisine. We buy herbs and vegetables from the farmers in our surrounding areas; fewer imports means less carbon use.”
One of the projects Michael oversees is The Earth Basket. The resort’s verdant tropical gardens now have an area allocated for their own fruit and vegetable garden, leading sustainability efforts. He adds, “We plant our own spices. We have more 250 lemongrass trees; we don’t buy this ingredient anymore. The garden is also fully organic.”
The Earth Basket is flush with all kinds of plants, from rosemary to lime to figs, and much more. I’m brought here again when picking items needed for a cooking class with chef Jhingoor. I whip up a typical Mauritian chicken curry, reminiscent of Indian curries but with subtle differences. In this specific dish, the tomatoes are added right at the end, with the addition of thyme and no chilli powder whatsoever. Mauritian curries are distinctly less spicy than what you’d find on the Indian subcontinent.
This similarity to Indian cuisine is to be expected; some of the country’s population is of Indian heritage, who brought their culinary traditions with them and adapted to the ingredients to be found on the island. The history of trade and migrant workers to the nation has contributed towards creating a fascinating blend of French, Indian and Chinese influences on the island’s food.
A visit to a nearby local restaurant, Seasons, showcases this fusion. A hearty dish of beef rougaille (the meat is stewed in a Creole tomatobased sauce) with rice and farata (the Mauritian version of the Indian paratha, although this is less flaky) and deep-fried prawn boulettes keep me satisfied. More can be explored at the Flacq Market, just 15 minutes away. While you can buy all sorts of items from textiles, souvenirs and local handicrafts here, it’s the fruit and vegetable market that buzzes with a hive of activity on Wednesdays and Sundays. Rows after rows of fruits, vegetables, herbs and home-made pickle
jars line the covered market. Mint, coriander, spring onions, papayas, melons, onions, carrots, tomatoes, chayote… I could go on. Vendors shout about their wares, customers haggle for all they’re worth and tourists curiously ask about unfamiliar produce. It’s an electric atmosphere. When you’re done with this feast for the senses, walk over to the corner of the Flacq Market overlooking the Rivière du Poste de Flacq, where you can pick up street food – from hot roti chauds to samosas or refreshing coconut water.
On my final day, a brief shower interrupts the usual sunny blue skies but the taste of what the island has to offer lingers – and I know I simply have to return to try more.
The history of trade and migrant workers to the nation has contributed towards creating a fascinating blend of French, Indian and Chinese influences on the island’s food.
The Residence Mauritius is located on the east coast of Mauritius, along one of the island’s most beautiful beaches. The hotel’s 135 spacious guestrooms and 28 suites each have a private balcony or terrace that opens onto private tropical gardens or overlooking the peaceful lagoon.
The 800m2 Sanctuary Spa is dedicated to relaxation and the rejuvenation of the body, mind and soul, offering classic massages and custom-made programmes inspired by Asian techniques. The hotel offers a range of complimentary water activities including
water skiing, windsurfing, hobie-cats, stand up paddling, canoes and kayaks, pedal boats, glass bottom boats and snorkelling trips. The Kids Club is a dedicated building inspired by a sugarcane plantation house with a creative and experienced team of professionals on hand to supervise activities for different age groups. Lunch and dinner are available at The Planters Kids Club.
To win a three-night stay with half-board and a cooking class, simply scan the QR code and fill in your details. The winner will be announced in September 2023.
…and the world’s your oyster, especially when it comes to food. The Thai capital is thriving with list-topping, award-winning restaurants such as Gaggan Anand , Le Du , Potong and Sühring reigning supreme. Tiffany Eslick spent a week with trailblazing chefs to bring you a list of where to find the best, bold flavours and progressive dishes
You may eat rat brain at chef Gaggan Anand’s eponymous experience. Roll with it. This is a “trust bite” – and trust is something you need to do when immersed in what is arguably one of today’s most sensory culinary spectacles.
Run like a hit Broadway show, “dinner” at Gaggan’s consists of two acts, 22 experimental bites, a powerful playlist you will want to Shazam, while trying to cram said bites into your mouth in one go. There are dazzling light displays, contrasts, anticipatory emotions, and provoking stories told by the chef himself, a cheeky, natural raconteur.
There are also three “don’ts” to respect: talking when you shouldn’t be doing so, smoking, and taking phone calls. Rightly so.
Gaggan and his “rebels” have put an immense amount of work into this immersive experience, and, more importantly, their complex cookery.
“We will destroy your perception of fine dining,” says the chef.
I say, relish his trippy ride.
Do all the theatrics overwhelm the actual culinary offering? No. Surprisingly, they go hand in hand. And what is the style of cuisine you’ll be tasting? That’s a difficult one.
“My culture is Indian, my soul has become Thai, and my inspiration will always be Japanese,” explains Gaggan. This sums it up best – however, don’t forget that a dedication to seasonality and sustainability, underpins all that.
His famed spherical spiced yoghurt explosion kicks off the proceedings, and pops like crazy in your mouth. The caramelised milk pie tartlet with ethical foie gras, Irish coffee and cardamom is smooth and delightful. There’s a crunchy, tangy pomegranate “paper” that’s very clever and a creamy, strawberry-uni pie. The team unwraps individual portions of steaming barramundi with ume (Japanse plum) chutney from hot banana leaves for each diner. And soon after this, you’ll be picking at quail Chettinad that’s marinated in 18 spices and sizzling over aromatic sandalwood in front of you. A jackfruit “rat meat” satay kebab with turmeric oil that’s almost radioactive in luminosity is delicious. Oops, have I given the game away? In that case, the rat blood latte should not cause alarm!
In fact, if I remember correctly, it was during this course that some of us felt compelled to get up and dance. I’ll also never forget the moment there was a blackout, Rammstein was turned up and Gaggan came out armed with a blow torch.
The food is matched perfectly by rare biodynamic wines curated by sommelier Vladimir Kojic.
And when you find yourself licking passionfruit chilli flames off a plate, you’ll know you’re part of a devoted community, who are gaga for Gaggan. There’s a waitlist to join the tribe (this will be even more difficult since his recent No 17 ranking on the World’s 50 Best list this June), so make sure you book in advance.
Bangkok’s model brand ambassador, chef Thitid “Ton” Tassanakajohn (who worked at the likes of Eleven Madison Park, and Jean-Georges in the US) and his managing-director brother Tam, are behind a hat-trick of restaurants that stand out for their exceptional interpretations of Thai cuisine: Le Du, Nusara and Baan. These establishments share common threads, yet each possesses its own unique identity and culinary philosophy.
Le Du, with its Michelin-starred status, No 1 ranking on Asia’s 50 Best list and recent ranking of No 15 on the World’s 50 Best list, merges the flavours of traditional Thai ingredients with a modern, French-inspired approach. The seasonal four- or six-course tasting menu takes you on a journey through regional dishes, creatively reimagined with finesse and precision. Ton’s poached banana prawn with three different kinds of seaweed from across Thailand and a beetroot, chilli and fish sauce sorbet is uplifting. His version of khao chae – a customary dish for summer, which he usually doesn’t like, is noteworthy. Instead of jasmine boiled rice with a host of deep-fried sides, he presents a minimalistic dish with organic jasmine ice cream, a shrimp, sauteed fish and meat ball with chilli and radish. And perhaps the most stand-out dish in terms of colour is his giant butterflied lake prawn, with a sauce made from prawn head and tom yum spices, served alongside red and black rice from Chiang Mai.
Nusara, a new entry on the World’s 50 Best list at No 74, sees chef Ton returning to his roots with a more traditional menu of authentic Thai dishes elegantly presented over 12 courses. Named after the brothers’ late grandmother, the restaurant is a heartfelt tribute to their culinary inspiration. Its intimate setting, with windows framing unrivalled views of the Wat Pho temple complex, exudes a sophisticated atmosphere.
Baan, the laid-back sister restaurant to Le Du, embraces family recipes in a modern yet inviting ambiance. The focus here is on robust and satisfying dishes, using high-quality ingredients sourced from Fairtrade, sustainable suppliers around the country. From its signature river prawns with mung bean noodles and tod mun jung (a deep fried pancake with shrimp and plum sauce to a five-spiced egg stew with chillies, lemongrass, lime, fish sauce and a bounty of Chinese herbs (a nod to the brothers’ heritage); this is where to go for comforting flavours of home-cooked meals reminiscent of what Ton and Tam grew up eating.
What unites these three culinary ventures is chef Ton’s commitment to elevating Thai cuisine. With the brothers’ growing restaurant empire and accolades, chef Ton and Tam continue to shape Bangkok’s culinary scene, bridging the gap between past and present, tradition and innovation.
At Ms. Maria & Mr. Singh, imagination meets gastronomy in yet another playful realm of chef Gaggan Anand. This Mexican-Indian restaurant (which is located above his Experience) celebrates love, both in its fictional narrative and on the plate. Inside, its dazzling interiors are illuminated by neon lights – one with the message that “Love should never be mild”. Is this indicative of the food you’ll eat? – Yes! Gaggan’s menu is a riot of colour and bold flavours.
The ingredients from both countries’ culinary pantries complement each other beautifully –and the way it is done is through the chef and his team’s skills.
For me, it was love from first bite of the punchy papdi chaat. And just like the panipuri shot that followed, it was a burst of tastes that must be consumed in one bite. The marinated hamachi ceviche with a crispy prawn fritter, chipotle leche de tigre, pickled cucumber, grilled octopus, yam and finger lime is one of many examples showing Gaggan’s use of contrasting tastes and textures. The grilled jackfruit and mole is comforting, and the corn tortilla with chana masala and mixed cheese is smoked over rosemary and wonderfully earthy.
When entering Potong, neither the significance of its five-storey building, nor the marvel of the multi-course meal that awaits you is immediately apparent. This restaurant, helmed by chef Pichaya “Pam” Soontornyanakij, takes up the entirety of a lovingly renovated Sino-Portuguese building that’s been in her family for generations. Dinner starts in the ground floor bar, in what was for years their Chinese medicine apothecary. As you sip on honey-lemon kombucha with marigold flowers, surrounded by medicinal memorabilia, it’s quickly apparent how the evening filled with storytelling and innovation is about to unfold.
Like chef Ton, Pam grew up in Bangkok before moving to the US, where she cut her teeth at Jean-Georges. Since returning to her hometown, she’s gone on to win multiple
When you find yourself licking passionfruit chilli flames off a plate, you’ll know you’re part of a devoted community, who are gaga for Gaggan.
THIS PAGE, CLOCKWISE FROM TOP LEFT: Blue crab with mud crab roe emulsion, black pepper jam, crab butter bread and crab broth at Potong; giant butterflied lake prawn served at Le Du; Dej Kewkacha; a raindrop cake at Kyo Roll En; passionfruit chilli at Gaggan Anand; a beverage in the making at Potong’s in-house bar Opium; the greatest showman, Gaggan Anand; chef Ton and his brother Tam – two of Bangkok’s most hospitable chefs.
Written by Tiffany Eslick ; Photography
accolades, is a favourite judge on Top Chef Thailand and has earned the respect of many. Her restaurant was the first ever recipient of Michelin’s Thailand Opening of the Year award; it holds 35th spot on Asia’s 50 Best list and has come in at a new entry of 88 in the world.
Pam shows others how it should be done. She empowers her team, presents her country’s cuisine in a progressive manner, pushes herself beyond perfection, has infectious passion and has not let fame get to her in the slightest bit.
Her food focuses on five elements: salt, acid, spice, texture and the Maillard effect – a chemical reaction of reducing sugars to give browned foods flavour. This all plays out over a 20-course symbolic symphony to savour.
Everything looks beautiful. There’s a saltedplum leaf with chrysanthemum honey; an appetiser series in the form of an ode to the palm – it’s juice, seeds, meat and sugar; a blue crab with mud crab roe emulsion, black pepper jam, crab butter bread and crab broth; pomfret rillettes, and the crowning glory: a 14-day, fivespiced, dry-aged duck with accompaniments. I’d go back for this dish alone – which exemplifies beak-to-tail cooking.
Pam admits that mastering the perfect duck has taken many attempts. “My recipe is very particular. The duck must be around two months old and no more than 2kg – I have tried small ones, and the ratio of skin to meat is not right. Bigger ones are too fatty, the fat doesn’t render well and the skin won’t puff up,” she explains.
A meal at Potong ends in style with pastry chef, Kanin Buntanbut’s pomelo sorbet trio and a remake of Thai-Chinese street desserts. And throughout the evening, sommelier Sacha Di Silvestre’s thoughtful selections should not be missed.
Nestled in a leafy, lofty neighbourhood, Sühring is one of those dreamy dining destinations where you sit back and settle in for a lengthy lunch (or dinner) that you hope will never end. Housed in a minimalist, tropicalgarden home with four different dining spaces, it was founded by identical brothers Thomas and Mathias – aka “the twins”. Together, they present a tasting menu with precision that showcases a modern interpretation of traditional German cuisine through playful, innovative and faultless dishes that are in tune with Europe’s seasons. From the first plate, prepare to throw any perceptions of what “German” food is out of Sühring’s glasshouse window. The twins do smart and conceptual cooking at its best.
A series of appetisers start the journey. The “Hawaii Toast” which is reminiscent of retro German party canapes with ham, cheese, pineapple and sticky, glacé cherries is a cheeky rendition – as is the brother’s bespoke Enleta wafer. Theirs replaces a hazelnut chocolate filling with foie gras and is paired with a surprisingly pleasant apricot vinegar drink. A course of smoked sturgeon with a generous helping of AKI Imperial Ossetra caviar is seriously sublime.
The duck liver and smoked eel terrine looks like art, with a priceless taste to match. And there’s a good amount of fresh seafood – the lobster with spring peas, white asparagus and a smoked-mussel stuffed morel vies for my top spot. But the brothers’ Spätzle and truffle, a delightful combination of egg pasta, mushrooms, Alpine mountain cheese and shaved white Alba truffle gets a lot of attention, too. Sweet dishes shine just as much as the
savoury mains, and to end there’s eggnog (just like the twins’ granny made it) and a colourful collection of delicate praline chocolates.
Sühring has garnered 2 Michelin stars –although it deserves a third; it holds the No 7 spot on Asia’s 50 Best list and was recently announced No 72 in the world.
This is one of the few mall-based eateries I’ve ever recommended, but Kyo Roll En at Central Embassy, has made me do it. Dej Kewkacha is behind this Japanese dessert café chain, and at this outlet, with its intimate 13-seater Kyo Bar, you have to try his omakase menu that evolves with the seasons.
The self-taught pâtissier uses the best of Japanese and Thai ingredients, combined with contemporary pastry techniques, to create well-balanced, savoury-sweet desserts. The confluence of Dej’s ingredients is genius and experimental: take his “Off White” concoction of asparagus, custard apple, coconut and seasonal yacon (a type of tuber) with a fleur de sel and black pepper meringue as an example. He knows what he’s doing with freshness and textures – you’ll see that in his pink guava granita topped with grapefruit and pomelo, pink salt, pink peppercorns and ginger torch flowers. And the way he transforms traditional treats into modern masterpieces that still deliver on nostalgic comfort is a skill; cue his mango sticky rice – a delicate parcel with kheer and malai topped with lime zest, fennel pollen and lemon oil.
Each dish in the degustation could easily stand-out on its own, yet all work together in harmony leaving you happy – and not because of a sugar high.
BANGKOK’S STREET-FOOD SCENE IS VIBRANT, TANTALISING, VARIED AND SOMEWHAT BEWILDERING. NAVIGATE ITS MAZE OF MOUTHWATERING DELICACIES AT THESE FOUR STANDOUT SPOTS:
First, there's the legendary Supinya “Jay Fai” Junsuta – that begoggled street food chef you may have seen on Netflix – who has rightly earned her reputation as one of Bangkok’s best. Watching her conquer volcanically hot woks over cauldrons spitting out flames is impressive. Do this from afar, and don’t attempt any photos. She’s the only person cooking and has to focus. You’re going to her Michelinstarred shophouse restaurant for the famous omelette, a crispy
golden-brown delight stuffed to the brim with blue swimmer crab. But also try her scrumptious spicy “drunken noodles”.
For heart-warming noodle dishes, there are two great, but different options: Rung Rueang Noodles and Wattana Panich. Both boast Michelin Bib Gourmands. The former operates on a makeyour-own concept. Four noodle choices await – tom yum soup, tom yum no soup, clear soup, or no soup. These can be customised
with egg noodles, glass noodles, thick rice noodles, or vermicelli and topped with fish balls, fish cakes and more. Meanwhile, the latter is where time-honoured traditions have produced one of the world's oldest soups. For over 50 years, generations of the same family have diligently simmered their renowned beef stock in a giant pot. The broth is carefully stored overnight and rejuvenated each morning with fresh water. It’s used in a variety of dishes, like
their aromatic beef hot pot, which is great with freshly made flat rice noodles, and a rich goat stew.
Noi Seafood (part of the Huai Kwang Night Market) is where to go for a late-night feast. Open until 4am, it’s bustling throughout the evening with mostly locals who are there for simple, live seafood that is cooked exceptionally well. Over order the giant river prawns, the chilli crab and the black clams. Be daring and try the barbecued duck beaks, too!
From the first plate – prepare to throw any perceptions of what
“German” food is out of Sühring’s glasshouse window. The twins do smart, conceptual, contemporary cooking at its best.
