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FO O D AN D DRIN K MAGAZINE I SSUE 1 2 : O CT/N OV 2 0 1 7

Culture Unlocked | Life In The Kitchen | Cauliflower Power Student Eats | Boozy Dude |Five To Try | Foodie News


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WELCOME elcome to the autumnal issue – one I’m very pleased with, although it’s slightly more poignant than usual, as it will be my last as the editor of Taste Swansea. But don’t worry – the magazine isn’t going anywhere.

Taste Swansea was born in summer 2014 as an evolution of my existing restaurant review blog, after realising that Swansea did not have a regular, dedicated food and drink magazine. Not a supplement, or a part of a general lifestyle magazine – an actual magazine solely dedicated to food and drink in Swansea, Gower and beyond. It quickly grew in popularity, read by a growing army of foodies, and remains to this day the only dedicated food and drink magazine for the city. It’s not always been easy to put the magazine together, and I have certainly had my setbacks, but they have ultimately been overshadowed by the fun times, great people I’ve met, and the pride I’ve

felt at putting out a regular magazine that people enjoy reading.

It was no solo journey, so I extend my thanks to everyone that has helped in some way, whether designing the pages, contributing an article, or just supporting the magazine as a whole. While it’s goodbye from me, I sincerely hope you will all keep reading, sharing and enjoying Taste Swansea in the future. Keep visiting the businesses that have supported us, and keep eating and drinking the foods that make you happy. You can keep in touch with me and my writing via Twitter: @ForzaCarra Enjoy the issue, and buon appetito!

Chris Carra Editor

CONTRIBUTOR

CONTRIBUTOR

CONTRIBUTOR

STEVE HOMER

DAVID LLEWELLYN

KATIE BOWMAN

CONTRIBUTOR

CONTRIBUTOR

MONIQUE DJARN

ADAM SILLMAN

Cover image: Autumn Salad by StockSnap

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Taste Swansea is proud to be associated with

Taste Swansea Magazine | October/November 2017 | Publisher Taste Swansea Magazine General Enquires & Advertising info@tasteswansea.com| Editor Chris Carra | Design Steve Homer TasteSwansea.com | Twitter: @Taste_Swansea | Facebook: facebook.com/TasteSwansea Disclaimer All effort has been taken to ensure that the information contained in this magazine is accurate at the time of publication. However Taste Swansea Magazine accepts no responsibility for the consequences of errors or omissions. All text, artwork and photographs submitted for publication within this magazine are accepted on the understanding that prior permission has been sought by the subscriber where relevant. Opinions expressed in the magazine are not necessarily those of the publisher, editor or designer and the magazine is in no way liable for such opinions. No part of this publication may be reproduced without written permission of the publisher.

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Taste Swansea Lives On... Y ou’ll have read on the Welcome page that

the huge amount

my friend and colleague Chris Carra, the

of work that is

editor of Taste Swansea food and drink

involved, and I also

magazine, has decided to hang up his culinary

know the pitfalls. The support of businesses

apron (at least for the time being) and step

and

away from the magazine to focus on other

growing the following and helping build more

projects.

successful restaurateurs. I trust that you’ll join

readers

is

therefore

paramount

in

me on the next chapter in the life of Taste So firstly, as the new owner of Taste Swansea

Swansea, as I endeavour to take the magazine

I’d like to sincerely thank Chris for involving me

into 2018 and beyond. Thank you, and I look

in the magazine and having the confidence in

forward to meeting many of you.

allowing me to take the reins, and move the magazine forward – and for all his tireless

Steve

work in developing the magazine to the popular level it has reached. It has indeed been great fun! For those who don’t know me, I’m not entirely new to the food magazine industry, having previously

written

and

published

an

Anglo/Spanish food magazine in south east Spain for five plus years, and having already been involved with Taste Swansea since Issue #4. In addition, I know my way around the food scene. As a professional food photographer, writer, food tour guide and consultant to the

my raison d’être is as much to help grow local restaurant businesses, and especially those smaller, family-run eateries, as it is to bring to the foodie public a good culinary read.

food and drink industry, my raison d’être is as much

to

help

grow

local

restaurant

businesses, especially those smaller, familyrun eateries, as it is to bring to the foodie public a good culinary read. Having run a magazine single-handedly I know all too well

In the meantime, if you would like to give me your direct feedback regarding the magazine, what you'd further like to see, then please email me at info@tasteswansea.com - and I'll consider all suggestions.

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FNOEOWDSI E THE

LAST RESORT

he Vegan-friendly craft beer bar, The Last T Resort, has reopened on Swansea’s High

B E S P O KE SU N DAES!

Street after a little refurbishment, and is proving a hit with beer fans and vegans alike! In addition to a good selection of craft beers on tap and in bottles, they have introduced a small menu of substantial veggie and vegan bar snacks that really hit the spot, including the southern-fried seitan burger (which is deceptively meaty in texture), a scotch ‘egg’, and tofu fish and chips.

THE HAT STAND

yourself as an ice cream designer? F ancy At the Marriott hotel’s Cast Iron Grill,

on Walter Road has now closed, and G arbo’s a new café bar has opened in its place – The Hat Stand. Serving a small tapas menu, daily specials and a selection of takeaway items, there’s also a big musical focus, including live music every Friday and ambient background music on vinyl. Sounds good! 6

you can now design your own ice cream sundaes via a tick-box menu system, choosing everything from the ice cream itself to the toppings and sauces. The chefs also use a great selection of ingredients to craft the sundaes, including Jude’s Ice Cream, who use natural ingredients in all of their flavours. Sauces are from Rubies in the Rubble, who create sustainable sauces from food that would otherwise go to waste. The ice creams are served daily from midday, and are well-worth a go.


WHAT'S CO O K I N G ?

~ A brand-new trendy taco bar called The Box will soon be opening on The Strand.

~ The Gower Cider Festival will take place at the Gower Heritage Centre on Saturday, 7 and Sunday, 8 October. ~ Killay’s brand-new pizza and grill house, Saporito, has now opened. ~ Cocina, a new Mexican restaurant serving tacos, tequilas, margaritas and more, has just opened in Princess Way. ~ Another new place to open in the city centre is Turtle Bay – a new Caribbean dining experience on Castle Street.

VEGAN MARKET TAKEOVER

Saturday, 4 November, Swansea Vegfest have O nplanned a Market Takeover at Swansea Market,

to celebrate World Vegan Month. Between 11am and 4pm, a range of local businesses will use the centre of the market to sell their vegan produce, including hearty lunch options and takeaway items. Meanwhile, the market’s dedicated-vegan store, Brontosaurus Vegan, will also be celebrating World Vegan Month in November with a packed programme including tasting sessions and demonstrations from local suppliers. The events will also showcase exciting and innovative vegan products from a range of popular suppliers. The store’s owner, Charlotte Berry, said, ‘Everyone is warmly welcome – you don’t need to be veggie or vegan to enjoy the great products on offer!’

~ The Optimist, a bright new café and bar, has just opened in place of the Chattery in the Uplands. ~ Yet another new bar has recently opened, without the usual fan-fayre. Les Petit Rascals in Argyle Street, Sandfields is a small community bar. I have yet to visit but will soon!

WHAT'S NEW? If you have any foodie news for the next issue we'd love to include it. Please email details to info@tasteswansea.com

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FNOEOWDSI Eextra

GOWER GIN

new Gower gin brand GŴYR will be T he launching their gin on 19 October at Fairyhill Hotel. Based in Port Eynon, owners Sian and Andrew Brooks have developed the small-batch craft juniper gin, featuring a blend of eight botanicals, with ‘strong, clean citrus notes underpinned by the warm, aromatic fennel.’ Andrew told us, ‘Our goal is to be a strong ambassador for Gower and Wales, which is why we have chosen an exclusively Welsh name for our gin.’ You can buy the gin at Cheers Wine Merchants (West Cross and Mumbles), although more stockists are planned for the near future.

PIE NIGHT AT PURPLE BADGER

autumn is the perfect weather for pies, we A swanted to highlight the weekly pie night, held at the Purple Badger – every Tuesday from 6pm. Pie-lovers can choose from fillings including Steak and Ale, Venison and Chocolate, Courgette and Feta, and Italian Sausage. They also do a special pie and pint offer for under a tenner!

DON'T FORGET! If you have any foodie news for the next issue we'd love to include it. Please email details to info@tasteswansea.com 8


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After checking out St Helen’s Road and surrounding areas last issue, Taste Swansea editor CHRIS CARRA and author of The Little Book of Welsh Culture, MARK REES, have once again teamed up to try the best districts of the city that perfectly marry culture and cuisine. This issue they head to Swansea High Street for a night out, before heading down to Wind Street to finish it off in style!

MARK:

I never would have imagined just a few short years ago that I’d be recommending Swansea High Street as a destination for a cultural night out in town.

And then there’s the street art, most noticeably the colourful old show shop front which has been rejuvenated by artist Photini Matsi, the temporary messages

Elysium Gallery. But when it comes to venues for a night out, leading the way are Volcano theatre and The Hyst - the newly re-branded

scrawled by members of the public led by Mr and Mrs Clark on the King Street avenue directly opposite, and the gigantic Elizabeth Taylor portrait from Welsh artist Pure Evil on the first floor of the old Iceland Building which is occupied by

Coast Cafe on the other side of the road. And it is to those two venues that we head to for a drink and a tune.

But it just goes to show how much the immense amount of work which has gone into regenerating the once-derided thoroughfare into the city has paid off, with the recent fourday Troublemakers’ Festival perfectly illustrating how High Street is alive and well, and oozing with creativity and ideas. The visual arts in particular have a strong presence on the street, with temporary art spaces and the excellent Galerie Simpson offering everchanging exhibitions from local and international artists. 10

Volcano regularly stages its own cutting edge in-house productions, along with a busy


schedule of other events, but it’s always worth checking what’s on before turning up as it isn't open every night of the week - although it is open most days for a look at its regularly changing art displays.

On the other hand, The Hyst pronounced The Heist, not The Hist - has something going

be later this autumn,when the revived Swansea Fringe Festival returns to take over the area from September 29 until October 1. With most venues getting involved, there’ll be bands, comedians and

other events up and down the street, including a night of paranormal fun - complete with a ghostly Victorian seance - at the Grand Hotel on September 30.

CHRIS: As Mark has eloquently outlined, High Street is on the up, and - compared to days gone by - now offers some decent foodie venues

alongside its regenerating cultural hotspots. There’s a good selection of cuisines - from Turkish to Italian - and places to suit any budget. In fact, these days, one of my favourites for a quick bite to eat at lunchtimes is Buon Appetito. While it’s nothing fancy decor-wise, it offers a solid menu of authentic Italian pastas and pizzas at good prices. Their lunchtime specials are great a 12” pizza and a drink for under seven quid! - and I usually find myself heading there for a quick coffee before setting off on the train. The New Slow Boat is another very good eatery on High Street, offering tasty Cantonese food. When I eat there, my favourite dish is the Typhoon Shelter King Prawns my God it’s spicy! The chef is usually happy to tone it down if you ask, so make sure to give it a go (have a nice cold beer nearby, just in case…).

on most nights of the week, but it’s also worth checking before heading out as it also books private parties. On this occasion, it’s the perfect place for us to get a beer, and listen to the live music on the fully modernised stage. If you’re thinking of popping along to High Street any time soon, the perfect time would

T of u F i s h n ’ C h i p s a t T h e L a s t R e s or t

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However, that evening myself and Mark dined at the Last Resort, which has reopened after a refurb and now offers a small menu of robust vegan fare alongside its impressive craft beer selection. I had the vegan fish and chips – comprising a generous portion of battered tofu as the ‘fish’. Lovely!

On the subject of beer, Wind Street is notorious across the whole country for its reputation as the troublesome binge-drinking capital of the UK and, while it certainly has its incidents, this isn’t the whole truth. Catch the street on a less busy night, such as the Thursday when myself and Mark visited, and things are more happy and vibrant.

Enough people to have a good atmosphere, just without the overcrowded, drink-fuelled trouble. There are some great drinking spots on Wind Street, and everyone has their favourites. I enjoy places such as the Pitcher and Piano, and the Bank Statement, which has just undergone an expensive refurbishment and looks fantastic. There are some more lively establishments such as Revolution, Walkabout, and Yates, but we decided to finish the evening in my favourite pub, the No Sign Bar (which does indeed have a sign). Established in 1690, there’s enough material on the history of this atmospheric bar to write an entire article on it, but if you take away one thing it’s that it serves great beer! In fact, it was CAMRA’s Pub of the Year in 2015 and rightly so with a varied selection of both real ales and craft beers, as well as wines, spirits and the usual suspects. They also have a good two for £12 menu, but - full after our vegan fare - myself and Mr Culture settled for a quiet pint at the window and watched the revellers wander past.

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LOCAL PRODUDCATEES

M AR K E T S MARINA MARKET SUN 8 OCT SUN 12 NOV

MORRISTON MARKET SAT 7 OCT SAT 4 NOV

PENCLAWDD LOCAL PRODUCE MARKET SAT 21 OCT SAT 18 NOV

FO R TH E DI ARY

MUMBLES LOCAL PRODUCE MARKET SAT 14 OCT SAT 11 NOV

OYSTERMOUTH COUNTRY MARKET @ Victoria Hall, Mumbles Two Christmas markets will be held on Thursday, 7 and 14 December. Featuring foodie treats including fruit and veg, home-made pies, PENNARD LOCAL cakes and savouries. PRODUCE MARKET

UPLANDS MARKET SAT 28 OCT SAT 25 NOV

SKET TY LOCAL PRODUCE MARKET SAT 7 OCT SAT 4 NOV

The following dates are correct as far as we know, although all are subject to change. Please contact the market organisers directly for more information.

SUN 8 OCT SUN 12 NOV

Are we missing any? Contact us at:

info@tasteswansea.com

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A NEW MEANING TO THE PHRASE ‘JUNK FOOD’

n noticing O something

a leaflet for called Matt’s Café – a ‘pay what you want’ eatery – I was keen to learn a little more. It sounded too good to be true! So, I tracked down Thom Lynch, the project manager of Matthew’s House (the larger project connected to the café), to find out exactly what was going on.

After chatting with him, I soon discovered that the café is part of The Real Junk Food (TRJF) Project – an international network of cafes, with one central objective: to intercept food waste destined for landfill and use it to feed people who need it, on a pay as you want basis. In Swansea, Matt’s Café is the first registered TRJF café. In the UK, significant numbers of people are estimated to be underfed and the demand on food banks has never been higher. The Project Network estimates that the UK creates an estimated 15 million tonnes of food waste every year. In the past two years the network has intercepted 25 16 16

tonnes of food and served over 109,000 meals.

Closer to home, the fully volunteer-funded Matt’s Café on High Street has served more than 4,500 meals via its 57 volunteers since March this year. Thom told me, ‘We have been blown away by how Matt’s Café has been welcomed in Swansea. People love us as we try our very best to deliver hospitality and hope to those who need it most.’ ‘The way we make food is in itself crazy,’ he explained. ‘We collect food from supermarkets and the public

that would normally go into bins, and then use it to make absolutely stunning homemade meals.’ ‘Recently we’ve made meals including stuffed peppers with homemade guacamole; spaghetti with tomato sauce and chunky meatballs; vegetable lasagne; and spicy sausage pasta bakes. We also do our best to make one vegan dish every time we serve.’ ‘Our desserts are even better, with chocolate banoffee pudding and raspberry cheesecake just some of the dishes we offer.’


‘It's a real-life Ready, Steady, Cook, where you really don’t know what’s coming in,’ he added. ‘Then our volunteers make

the lovely meals in bulk – for example, cheese and potato pie for twenty-five people – and it goes on the menu to serve from our funky and loving kitchen.’ Thom told me that the innovative pay what you want concept encourages people to think about what that plate of food means to them, and value it in whatever way they can.

More information can be found at matthewshouse.org.uk, or via their Twitter page: @realjunkfoodsa1

He added, ‘It provides the balance between the need for funding and the need for giving, but it does so in a very blended format – everyone is equal in being fed, it is up to the individual to pay what they feel.’ Each week, Matt’s Café is open on Sundays from 6.30pm to 9pm, and then on Mondays and Tuesdays from 10am to 3pm.

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Cookery Book Review: Nadiya’s British Food Adventure, by Nadiya Hussain s the new season of The Great British Bake Off is now underway, what A better book for me to review than one by my all-time favourite bake-off

contestant, Nadiya Hussain? Nadiya’s British Food Adventure is packed with the recipes from her latest BBC television series.

REVIEWED BY KATIE BOWMAN

The book has a real warmth to it, with each of the sections containing a chatty introduction and the recipes themselves written in a conversational tone. There’s a good mix of sweet and savoury, quick meals and party pieces. The photographs of the recipes and the occasional ‘on location’ shot of Nadiya with her reassuring smile are, on their own, enough to give me the confidence to ransack my cupboards and get cooking. I have to confess to being something of a compartmentalised cook, finding enjoyment in a wide variety of cuisines and flavours, while tending to stick to ‘safe’ pairings: apples go with cinnamon; coconut goes in Thai curry; capers go in the bin. When I think of fusion cooking I always get the image in my head of someone trying to jump start a Lamborghini with an artichoke. Don’t ask. It therefore took my mind a little while to process some of the twists and alternative flavour combinations Nadiya’s recipes included. However, her introductory statement of culinary worlds colliding ‘spectacularly to create a grey area that is more colourful than a rainbow’ prompted me to move the narrow walls of my culinary knowhow. And that is how a lass from Yorkshire decided to make some Welsh cakes. Nadiya’s blueberry and fennel Welsh cakes. Now, I know you’re thinking, ‘that’s potentially sacrilegious’, but I have lived in Swansea for over a decade and I do cheer the red shirted players in the rugby. The recipe was incredibly easy to follow and the result was, frankly, delicious. My attempts at other recipes have only so far been thwarted because my volunteer tasters keep commissioning further batches. I’m just desperate to try the Lamb Bhuna though. And the Eton Mess cheesecake. And the Spiced Bean and Banger Stew. Nadiya has done the impossible; given me culinary credibility. From the bottom of my ego, I therefore can’t recommend this book enough! Nadiya’s British Food Adventure is published by Penguin Books Ltd and is available through all good booksellers. ISBN: 0718187660, 9780718187668 - RRP£9.99

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CAULIFLOWER POWER BY D A V I D L L E W E L L Y N Whether you’re a passionate veggie or – as we all should be these days – just eating a little less meat, we can rely on Swansea-based innovation and development chef DAVID LLEWELLYN to offer us a little inspiration when it comes to meat-alternatives. This issue he’s bringing us tips on making the most of cauliflower. urrent eating patterns are evolving – we are now C more aware of the amount of meat we eat than ever before and rightly cutting down. But that’s not to say you must miss out on taste on those meat-free days – whether that’s every day or just a couple a week. By cooking vegetables the same way you would a steak, for example, you can achieve all the same beautiful smoky, buttery, charred flavours and still keep everyone around the table very happy. Roasted, fried in tempura, piled with toppings, smashed, mashed, raw and pickled or barbequed, veg is fast becoming the hero of the dinner plate. And the humble cauliflower is one of the most versatile, and loves strong flavours as well as an array of cooking methods. Take a whole cauliflower cut it straight down the middle then into steaks. Heat a frying pan with a drizzle of olive oil on a medium heat, season the cauliflower steaks, then place in the pan and cook as you would a steak. Keep an eye not to burn it, but you are looking for a beautiful caramel colour. Once the veg has begun to soften, flip the steak over, then add a knob of butter, some freshly chopped parsley and a good squeeze of lemon juice. Serve with some hand-cut chips and some fresh greens for a tasty mealtime alternative. 20 20


We all love a roastie, there is something inherently comforting about the crispy bits and soft inside. Cauliflower can be treated the same way, either cut into florets or just roasted whole, the results are stunning, nutty and incredibly moreish. For excellent roasted cauli, first marinate the veg – in a mixing bowl combine a teaspoon each of turmeric, cumin seeds, salt, pepper, coriander, mustard seeds and enough olive oil to form a loose paste. Mild curry powder is also fantastic, but not essential. Rub this paste all over the veg and place in an oven pre-heated to 180C until browned, soft and irresistible. Zhoug is a Middle Eastern accompaniment similar to pesto and is a perfect partner to the charred flavours. Take a handful of flat leaf parsley and the same of fresh coriander, as well as a green chilli (seeds removed if you prefer). Chop finely, then stir in a ¼ teaspoon of ground cumin and the same of ground clove, a chopped clove of garlic and a pinch of salt, sugar and sumac (a tangy, lemony spice). Drizzle in enough oil to cover then add a splash of water to loosen. And that’s the Zhoug done! Take your roasted cauliflower, drizzle over some tahini and a spoonful of Greek yogurt, then pile on your Zhoug, with a fruity cous cous for company and put your feet up. It’s time to plan your next meat-free day with a difference!

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FI VE TO TRY:

TAKEAWAYS

While eating out is always a treat, when it comes to autumnal nights, it can be just as pleasurable ordering take-out and enjoying the food in the comfort of your own home. So in this issue’s Five to Try we’ve highlighted five of our favourites that offer takeaway food in and around central Swansea, from a range of different cuisines.

SAPORITO

GIGI GAO'S FAVOURITE

MASALA

If you’re in the Killay, Dunvant or Sketty area, it’s good to know that this brand-new pizza and grill house in Killay offer free delivery (within a three-mile radius). That means a kebab, wrap, burger or – the classic takeaway staple – pizza is only a quick phone call away. Prices are good too, with a 10” margarita starting at a fiver. While it has only been open a short time it is proving to be very popular.

While you don’t get to experience the bustling atmosphere or tasty hotpot stations while indulging in a takeaway from Gigi Gao’s Favourite Authentic Chinese, you can still sample nearly the full menu of authentic Chinese flavours in the comfort of your own home. Make sure to take advantage of their dedicated online takeaway system at www.favouritechinese.co.uk

Conveniently located near the Uplands, this is the perfect Indian restaurant from which to pick up a takeaway after a cheeky post-work pint in one of the area’s many bars. A wide-ranging menu is available, offering everything from classics such as tikka masala and biryanis, to signature dishes like Masala Bengal Chingri prawns and their devilishly hot Naga Special dishes.

NISHIMURA

TAKEAWAYS

VIETNAM

Fancy Japanese for a change? Nishimura on Brynymor Road is a decent choice to satisfy your craving for takeout sushi, and offer a big selection of popular Japanese dishes. These include sashimi, nigiri, and a variety of noodle dishes, as well as a range of bento boxes, for those who like a bit of everything. They also deliver locally within Swansea, so you don’t even have to leave the house!

I’ve always been a fan of Vietnam (that’s the restaurant, not the country), which is an Uplands staple. It’s a popular restaurant but small, so takeaway is a good alternative if you can’t get a seat. While the menu is smaller compared to some other takeaways, the food is always hot, tasty and freshly cooked. The tofu satay and summer prawn rolls are usually first on my order list!

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LI FE I N TH E KI TCH EN :

CHEF ROSS LINLEY THE FOUNTAIN INN

This issue we’ve headed to The Fountain Inn in Pontarddulais, to speak with head chef, Ross Linley. Ross took time out to give us an insight to his background and life in the kitchen of a busy semi-rural eatery where he's been ably building his team and satisfying customers for the last seven years!

What was the first meal you ever cooked? As a child, it was lasagne in school during the days when home economics was taught. It may seem like a complex dish to cook for my first dish but I had watched my mum make lasagne regularly at home so I knew the recipe and we were given a free choice of dishes. As an apprentice chef, I started in the kitchen preparing stocks and sauces, working alongside Chris Keenan. What's your favourite meal to cook for yourself/your family? Homemade British classic foods. Typically

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hotpots, pies, i.e. cottage or shepherd's pies and with no particular preference – classic roasts too. I believe that it's hard to beat really good well prepared British fayre. Do you have a favourite ingredient to cook with? Fish and seafood. Having grown up on Gower we are fortunate to be able to source great fresh seafood, including local cockles, mussels and a variety of fish. I still go fishing with friends and often return with fresh mackerel. Being married to Spaniard I often experience great Spanish seafood dishes, including paella.


Anything you really dislike cooking, or cooking with? I enjoy cooking anything, but the most challenging is fish and seafood. One has to be very precise in the cooking. You can't merely let it rest as you would do meat – it has to be much more precise than that. A little too long, or not long enough and you can ruin it. You can't have it sitting on the pass – it needs to go! What's the most popular item on your menu at the moment? Good-quality Welsh Steaks. We source our beef from North Wales and I have to confess that the Ribeye we serve is second to none – it's highly recommended and very popular. When you are not working, where else in Swansea do you enjoy eating out? Quiet country pubs on Gower where I grew up and trained in my trade, to enjoy a nice pint of local ale and quality food. I started out at Oxwich Bay and worked my way up through the kitchen so Gower has an important place in my culinary heart.

What's the best thing about being a chef? The buzz of a busy service and seeing customers happy through our open kitchen. It's not without its stress levels but the team has been with me for about 5 years and I know I can rely on the guys to do their very best, regardless of the stress, and get the dishes out in a timely manner and at the highest level possible. And the worst? Long, anti-social hours, having to work birthdays, Christmases, and weekends. As I mentioned, it can be stressful but I have a terrific team. Finally, if you weren't a chef, what would you be doing? I would have loved to have joined the army in my younger days. My mum prevented me and I drifted into the culinary world, but frankly I don't regret it one bit – I love my job!

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Est 1 935

KRISTY'S BAKERY Eversley Road, Swansea | 01792 201479

Specialist Italian craft bakery in Sketty Still baking Christmas treats like we've done for 80 years! Our festive specialities include traditional British Christmas treats such as cocktail and Viennese mince pies, and handmade puddings, cakes and logs. We also offer authentic Italian Christmas goodies, including fresh panettone made to a traditional family recipe - the only place in Swansea that crafts hand-made panettone.

Taking Christmas oid Orders Now! To av n't disappointment, do l ti un leave orders last minute!

KristysBakerySwansea.com 26

facebook/KristysBakery

@KristysBakery


STU DEN T EATS: S U PER PE A S O U P W

ith Autumn fast approaching, our resident Danish foodie and Swansea University student MONIQUE DJARN returns to give us the most Super Pea Soup! Summer may well have come to an end and the season of soups, candlelight and blankets are slowly approaching. As cosy as this all sounds, there may be some of us who are not quite ready to let go of summer yet. Therefore, I have come up with a soup that is a great link between summer and autumn, as it is both fresh and tasty, and can be enjoyed either hot or cold. So if we get one of those lovely Indian summers this autumn, remember to thank me! The recipe serves six people and you’ll need: 1 onion 2 large potatoes A clove of garlic 1 litre of water 2 cubes of chicken stock 500g of peas A bundle of mint leaves ½ an iceberg lettuce Salt and freshly ground pepper METHOD 1. Peel the onion and potatoes. Chop them roughly. Peel and chop the garlic. Then boil the onion, potatoes and garlic in 1 litre of water, and add the two cubes of chicken stock. Boil this all up for 20 minutes, covering the pan. Then add the peas and let them boil in the same pot, without covering, for 10 minutes. 2. Next, wash the mint leaves and the iceberg lettuce, and chop both ingredients roughly. Fold this into the soup. 3. As the soup finishes cooking, blend everything together with a hand blender, and season with salt and pepper to taste. Some chunks of bread, toasted in a pan with a bit of oil, salt and pepper, goes very well on top of it – as does a little crispy bacon. The rest is up to you – either eat it straight away, or enjoy it cold while sitting in the sun. Enjoy! 27


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TASTE OF HOME:

MY PERFECT AUTUMN COMPANION In this autumnal issue, Swansea University’s Jodie Loaring, Student Engagement Officer for Money@CampusLife, reveals all about her not-so-secret love affair with… her slow cooker. From money-saving to easy autumnal dishes, her reasons for loving Cookie are clear to see! slow cooker and I have been in a bi-annual M yrelationship for many years. Like my Havaiana flip flops in summer, I become emotionally attached to my beloved Cookie during the colder months. Yes, I named him and yes, he’s a He. But why such affection for an inanimate object? My reasons are simple: 1 – He was cheap. That’s not an insult. I’m also cheap. I’m not one to fork out on gadgets only to banish them to the ‘forgotten cupboard’ (spiralizer anyone?). But for minimal cost (you can get a 3L cooker for just £14), he has never let me down, so I have never forgotten his existence. 2 – He cooks better than I can. I’m impatient. When I want my food, I’ll throw it all together, hope for the best and usually end up with potatoes still hard or culinary threats of dysentery. Cookie allows the ingredients in his belly to infuse and roast/boil/stew to perfection, so each mouthful is a devastatingly pleasing combination of flavours and textures. 3 – He doesn’t make a mess. Whereas when I cook, my kitchen looks like a student’s dorm after fresher’s week, Cookie does it all in one dish. Magic. 4 – He saves me time. Like a dream partner, my dinner is ready and waiting when I get home. Sure, without opposable thumbs and a life force, Cookie needs me to do the peeling and chopping, but he has it lovingly prepared for me after a hard day’s grind. 5 – And my favourite reason… My cold-weather partner saves me money. Knowing that I have a tasty feast at home rids me of the temptation to grab a ready-meal (is Cookie keeping me healthy too?!). He’ll make me up a batch of comforting

casserole or soothing soup, which will last me a few days or can be stored in the freezer for food emergencies. Whenever I have vegetables that need using, they no longer go to waste. I throw them all into Cookie with some spice mix then, come home time, Cookie will have transformed it into something delightful. Plus, he’s impressed groups of friends and family with a one-pot masterpiece, without breaking the bank. So there he is. My perfect cold-weather companion. Just don’t tell my boyfriend, okay? For some of Jodie’s slow-cooker recipes, please visit www.tasteofhomeswansea.ac.uk Swansea University’s Money@CampusLife team offer advice and guidance on all things student money related. For more details visit the Taste of Home website: tasteofhomeswansea.co.uk

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BO O ZY DU DE: FallFavourites

As autumn arrives, and we dig out the cosy overcoats and heavy knitwear, our expert drinks writer ADAM SILLMAN has a craving for something a little weightier and substantial in the booze department. This issue he’s sharing with us a few of his Autumn favourites.

Glenelly Glass Collection Syrah The Glenelly estate is located in Stellenbosch, South Africa – a region I often recommend people look to if they want an outrageously wellmade wine without a daunting price tag. And this Glass Collection Syrah is just that. Not dissimilar to the wines of Northern Rhône, this Syrah is full of dark bramble fruit, plums, warming white pepper and a touch of kitchen spice (cinnamon and clove). Then, after you swallow it down, a lingering but not overpowering note of smoked bacon. I could recommend some great food pairings, but my advice would be open a bottle before you head out for a walk, spend an hour or so kicking leaves around the park, then come back with rosy cheeks and lose yourself in a couple of full glasses.

Caol Ila 12 Year Old Another great post-walk pick-me-up (or, if you own a hip flask, maybe a dram that could keep you company on your autumnal expeditions), Caol Ila is a mainstay in many whisky collections, and never seems to disappoint. A lesser-known distillery than its Islay 30

neighbours, Caol Ila has sat on the East Coast of the Island of Islay producing a classic smoky dram for more than 100 years. The 12-year-old is Caol Ila’s core expression – a dram that at first hits you with subtle brine and a whack of peat smoke, but after a little time it opens up to reveal toffee, biscuity malt, and notes of apple and pear. It’s a real knockout, whether on a coastal walk or snuggled up in your favourite armchair.

Cwm Rhondda Ales, Shwmae But Traditionally made and hand-bottled by the Jones family on their working farm that sits upon a pure welsh water source – they draw water from the natural spring on Fforch Farm to create a range of outstanding beers. The Pit Head golden ale and the Boyo pale ale are exceptional in their own right, but with the nights getting darker and my need for a cosy drink, I have to highlight the Shwmae But porter. A dark and rich porter with notes of fresh brewed coffee and cacao, it’s just the right side of heavy, allowing you to indulge in second (and probably third) helpings. For more excellent drinks recommendations and advice, follow Adam on Twitter: @BoozyDude


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Taste Swansea - Issue #12  

With autumn well underway, it's about time for Taste Swansea's delicious autumnal issue! Issue #12 is packed with foodie news, expert tips a...