Taste magazine Issue 1 by Taste Magazine

Jesmond Dene House Award winning dining in the heart of Newcastle.

Reviews

Taking a look at some of this editions latest reviews

Recipes

Tasty recipes from local chef David Tate

What’s on

Find out about local food and drink events

Competitions

Win a £20 voucher to spend at Charlotte’s Butchery!

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issue 01 taste-magazine.co.uk 01

Certificate of Excellence 2014 WINNER

FREE PARKING at The Copthorne Hotel

AUTHENTIC ORIENTAL DINING

Only Come along to our Early Evening Banquet Available Sunday - Friday: ÂŁ 5.30pm till 7.30pm per person

16.80

Or visit our website to view our whole menu which includes Vegetarian Dishes, Seafood Main Dishes Meat Main Dishes, Chefs Special Dishes, Banquets, Sundries.

www.OrchidNewcastle.co.uk To make a reservation enquiry:

Tel: 0191 221 1388 Old Bonded Warehouse, The Close, Quayside, Newcastle NE1 3RJ. Opening Hours Sunday - Thursday: Lunch: Closed Evening: 5.30pm till Last Order 10.45pm Friday - Saturday Lunch: 12pm-2pm Evening: 5.30pm till Last Order 11.00pm Open all Bank Holidays except Christmas Day, Boxing Day and New Years Day.

Want to eat restaurant quality food at home? We also do takeaway 02

10% Less than the website listed price

pg24

Welcome to our first edition! A new monthly dedicated food and drink magazine for business in the North East, helping you make the choice for your next meal out or place to visit and what to eat. We have some great contributions this month including, local food critic Katie Vincent reviewing Rosa 12 Italian in Low Fell and Jesmond Dene House, read her reviews on page 14 and 18. Also two fantastic recipes from local chef Dave Tate, who was a semi finalist in Masterchef, why not give them a try? Tweet us your pics. Don’t forget to mention us, when using any advertisers. We’d also like to take this opportunity to thank our readers, contributors and advertisers for all your support in getting our first edition launched! We look forward to welcoming you in the next edition. Want to find out more about our magazine? Contact us below or tweet us @magazinetaste. Contact us E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 www.taste-magazine.co.uk Taste Magazine is Created by Taste Creative. All content is copyright © 2015 Taste Creative. All rights reserved. All artwork remains the property of Taste Creative and cannot be copied or reproduced without the editors consent. While every effort is made to ensure accuracy, no responsibility can be accepted for illustrations, photography, artwork or advertising materials or the services provided by the advertising companies. All information is correct at time of going to print.

04 Dream come true for father and son

Papa Ganoush talk about new adventures.

09 Rocking out at The Marquis Read our review of The Marquis of Granby’s Hot Rock Grill.

10 Recipe one

Cod with chorizo creamed cabbage and cauliflower purée.

14 Rosa12

Read about Low Fell’s most recent addition in the dining line up.

16 The hidden gem

Ernest, Ouseburn’s little gem.

18 Jesmond Dene House

Award winning dining in the heart of Newcastle. Food review.

20 Gateshead beer & music festival Read the info and latest headline act.

24 Recipe two

Try out these gorgeous lemon and poppyseed meringue cupcakes.

26 What’s on

Find out about local food and drink events in the local area.

COMPETITION!

Enter for a chance to win a £20 voucher to spend at Charlotte’s Butchery.

Dream come true for father and son As fate would have Father and Son came together with the collective passion for Middle Eastern food. They set up a street food business called Papa Ganoush 3 years ago and evolved! Tim Monkhouse formerly a slave to the suit finally accepted who he was and found his Tribe. Tom Monkhouse, catering management, talented Skateboarder and a with spell in a gastro pubs said “sod this’’ and so two passions galvanised and took to a very small market in Northumberland and sold out! Papa Ganoush have been touring the North by invitation to cook innovative Lebanese and Yemeni Street food. We focussed on delivering great food, quickly, for an increasingly discerning public and established great reputation for exceptional customer service and understanding of how food should be delivered. Much of our charm is not so much self-deprecation but some modesty. 04

Established a great reputation for exceptional customer service and understanding of how food should be delivered We take time with every one of our customers to make sure that the experience is a memorable one and this has kept us realistic. Our vision was to develop a Mezze bar in Newcastle, continue with our street food and develop our position as Newcastle’s premier Middle Eastern Food business. No, we are not from the Middle East but “ Food cultures never die, they just keep evolving” We tried to replicate authenticity but accepted that style should be true to us. Our dream! Opening our first Mezze bar in Newcastle, staying true to our roots and allowing us to show that we have so much more to our repertoire.

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ROCKING OUT AT THE MARQUIS! The Marquis of Granby, Sunniside, a well known and very popular pub. Recently taken over in late 2014 by David Bennison, it has been refurbished to a very high standard and the menu has been revamped too! We visited the The Marquis to try out the Hot Rock Grill, we had heard it was amazing but wanted to see for ourselves! When we arrived we were greeted by the friendly, helpful staff and taken to our table. The atmosphere was relaxed, warm and cheerful. My partner and I both ordered the Hot Rock steaks, I decided to go for the 10oz Rump steak (£12.45) and he chose the 10oz Sirloin steak (£14.95). The waiter was extremely helpful in helping us decide what to go for. We were offered a choice of sauces to go with it. We both decided on peppercorn sauce, with chips, mushrooms and tomatoes. The steaks arrived bursting with aroma, seared and sizzling on a hot 440˚ volcanic stone.

The steaks arrived at the table bursting with aroma, seared and sizzling on a hot volcanic stone!

We loved the sociability of cooking your own steak and with added bonus of having your steak the exact way you want it. I’m fussy when it comes to meat, so I loved the fact I knew my steak would be thoroughly cooked! The ability to eat the steak seconds after retrieving it from the hot rock results in a bite that is very juicy, hot and cooked to perfection. We had no idea it would be this much fun, simple, and fast! It made it not just a meal, but an experience! The home cooked chips were amazing and you got a generous portion, along side the mushrooms and tomatoes, which you could also bake on the hot rock. Overall, we would highly recommend not just the Hot Rock Steaks, but The Marquis itself! A lovely traditional pub, with great food and excellent staff! We will definitely be back soon.. 09

recipe

Cod with chorizo creamed cabbage and cauliflower purée Recipe by David Tate This is a great alternative to lamb at Easter - it’s easy to scale up for a lot of people - just do the purée and cabbage beforehand then cook the fish at the last minute. It would also work really well with hake.

To serve 2 2 x 100-125g cod fillets (skin on) 1/2 head cauliflower 100mls milk 50mls double cream 1/2 Savoy cabbage 50mls vegetable stock 100mls double cream 75g chorizo

Masterchef 2014 semi-finalist

Method: Preheat the oven to 220deg C. 1. Break the cauliflower into florets and toss in

vegetable oil, salt and white pepper. Roast in the oven for 8-10mins until lightly golden. Heat the milk and 50mls of cream in a pan and add the cauliflower. Gently simmer for 15-20mins until soft, then purée in a blender until smooth. 2. Cut the chorizo into small dice and place in

a frying pan on a high heat until crispy on the outside. Set to one side. Remove the tough outer leaves of the Savoy cabbage, cut out the core and then finely shred. Put the stock in a pan over a medium heat and then add the cabbage. Cook for 5-6minutes, then add the cream, reduce the heat and gently warm through for 2-3 minutes. Season with salt and pepper then add the chorizo. 3. F or the cod, heat some oil in a frying pan over

a high heat. Add the fish, skin side down, and cook for 6-8minutes until the skin is crispy. Flip the fish over and remove from the heat. It will finish cooking while you plate up the rest of the meal, then you’re done! 10

ROSA TWELVE LOW FELL Written by Katie Vincent

Rosa Twelve, a reasonably recent addition to the Low Fell dining line up. I had previously visited on a lunch time when it first opened and I was impressed with the pizzas, it was time to try something else! Rosa Twelve has firmly cemented itself on the scene with a fresh, modern, clean décor and a wide and exciting menu. Not only is there a restaurant, you can also have a drink in the ground floor bar area or head downstairs to the Cicchetti bar for small dishes, nibbles and live music. Taking our place in the large airy upstairs dining room, with our drinks order placed. We were spoiled for choice with the main menu and a set early bird special menu as well. My dinner date for the evening, Christine, chose the Potato Skins (£4.75) which came with a garlic mayo and a chilli mayo dip. Freshly cooked, a plentiful portion that was big enough to have been shared. I chose the seared squid with chilli, garlic and coriander (£6.50). Strong flavours on the perfectly cooked squid made this dish a delight. Generous helping of squid strips with a rocket and watercress garnish. So tasty!

The creamy sauce and large amount of pasta meant only half of the dish was tackled but you can’t complain that you don’t get enough. For dessert, I ordered the Beckleberry’s Sour Cherry and Amaretto sorbet (£3.95) So moreish and delicious! If you ever get the chance to try it, you must! The Banoffee Pie (£4.95) was also ordered along with a Latte (£1.95). Beautifully presented and the verdict was outstanding! Service throughout the meal was a pleasure. We were never rushed and both our servers were chatty and amiable which made the whole experience a relaxing visit. We are already planning to return to visit Cicchetti for nibbles and cocktails!

I went for Bolognese with linguine (£7.25 /£5.50 HH). Rich winey sauce chock full with mince, the Bolognese was everything it should be. Again, served with an super generous portion of linguine. Christine chose Penne Carbonara (£7.25 / £5.50 HH). A mountain of penne was served smothered in Carbonara sauce with lardons.

580-580a Durham Road, Low Fell, Gateshead, Tyne & Wear NE9 6HX Tel: 0191 487 8257 www.rosa12.com

Want your advert in the next edition? Prices start from as little as ÂŁ25! See page 22 for more details

THE HIDDEN GEM

Tucked away in a little known area of the Ouseburn many people still don’t know that Ernest is there.

Ernest is a cafe bar and follows a very continental model, this is a place where you can go to drink anything from a coffee to a cocktail, snack on a light bite or indulge in cake or a full meal.

Established by a group of artists and designers who believe in community, collaboration and creativity, Ernest is a socially orientated project with a quarter of the profits going back into the arts.

It is open from 10am until late and at the weekend offers a programme of dj's and various nights, including little gems such as ping pong disco nights or Tango.

Despite a key focus on the arts this is very much a business with a keen eye on the integrity and quality of the food. Known by many for their extensive brunch menu (offered all day for any later risers) they also offer two weekly soups, salads and specials. The style of the food is eclectic but it is always home cooked from scratch and tasty, prices are very reasonable and they cater well for vegetarians and gluten free. All in all if you haven’t found Ernest yet we recommend that you do it soon and you won't be disappointed when you do. (ps there is free parking for up to two hours outside, it's accessible and they welcome dogs and kids too, what’s not to like!). For info or bookings...tel: 0191 2605216 or email: booking@weareernest.com weareernest

JESMOND DENE HOUSE Written by Katie Vincent

Since opening it's doors in 2005, Jesmond Dene House has been a mainstay of luxury in Newcastle. Designed by John Dobson, the Georgian home has been sympathetically converted and maintained, boasting 40 bedrooms, event halls and of course award winning dining. With three AA Rosettes under their belt, head chef Michael Penaluna proudly gives diners the best of local produce which includes fish and seafood coming from another local legend, Latimers.

With the Ham Knuckle Terrine, toasted sour dough and pease pudding (ÂŁ7.50). A well packed, meaty serving, complimented by the smooth pease pudding. A classic dish executed with style.

After a drink served with nibbles in the casual and relaxed bar, we headed into the dining room ready to be dazzled - and we were.

From the Dinner Menu, we were excited to sample the Crab Dumplings with Shitake Mushrooms and Hot & Sour Gel (ÂŁ14.50). This was phenomenal. From the first bite, the gel and mushroom were a powerful pairing, with the meaty texture of the mushrooms counter balancing the delicate, soft crab. Quite possibly the best starter I have ever had.

Within seconds of being seated it become clear the service for the evening would be at tentative but not overbearing, with iced water presented along with a choice of breads prior to our Amuse Bouche. The Amuse Bouche was delicious. Fresh salmon served with caviar and edible gold with a rye, cherry and walnut crisp. The combination of the caviar and the crisp was perfect. A well-balanced hint at what was to come. With a choice of House Menu or Dinner Menu, we chose to mix and match for our starters. 18

Our next tasty morsel was the second Amuse Bouche. Latimers confit salmon with preserved lemon, forced pea shoots, radish and Gentlemen's Relish. Cooked in a sous vide, the salmon was so moist it almost had a mousse like texture. We were only familiar with the more brown toned version of Gentlemen's relish, so this light

creamy offering, was a pleasant change with an interesting mustardy twang.

unctuous Crème Brûlée well. The malted ice cream was the star of the dish.

From the House menu, the 72hr Beef Short Rib with Smoked Mashed Potato, Roasted Onions and Young Carrots (£22) provided an extremely generous cut of meat on a plate with an abundance of potato. The rib, cooked to medium, was a thick slab, which was well matched to the sauce that packed a meaty punch. There wasn't much of a smoked taste to the mashed potato but the whole dish worked well on whole. No one flavour was overpowering.

On whole, we had a very pleasant evening and thoroughly enjoyed the ambience, which only amplified the enjoyment of the food!

The Flat Iron Steak with Bone Marrow Chips and Béarnaise Sauce (£18), also from the House Menu was a pleasure to behold. The medium-well steak had the perfect char to it which kept the juices and flavour in while pleasing my preference of well-done red meat. The Bone Marrow Chips were out of this world. Crisp, fluffy and full of flavour, the portion was so generous it defeated both of us! Up until now we had deemed Beamish Museum's beef dripping chips to be king of the chips but these are the proud owner of the crown. Admittedly the béarnaise sauce fell flat in comparison to the rest of the dish and I felt it wasn't necessary to the dish. The pre-dessert interlude was a carrot cake with cream cheese frosting and meringue pieces. The cake was spicy and would have been delicious as a full portion. With our trousers getting suitably tighter, we were pleased to be heading in to the final course - dessert. The Blood Orange Sorbet was extremely light and the right balance of sweet and tart. The 3 scoops rounded my meal off with aplomb. The Roast Chestnut Crème Brûlée, Salted Caramel and Malted Ice Cream (£6.50) was a winner for my sweet toothed companion. The salted caramel didn't skirt round the issue of being salted and it offset the creamy

Jesmond Dene Road, Newcastle-upon-Tyne, NE2 2EY Restaurant Reservations:

0191 212 6066

Gateshead Beer & Music Festival is now in its 6th year and runs from Friday 1st to Sunday 3rd May.

SMOOVE & TURRELL

to headline Gateshead Beer & Music Festival! We are based at Gateshead Rugby club in Low Fell and the event is run by a hardy bunch of volunteers with all funds raised going to the development of Rugby. What initially started off as a small festival has quickly grown into one of the largest in the North.

In 2013 the Yorkshire Brewing company helped us source Yorkshire’s finest ales & in 2014 Double Top Brewery helped us with Nottinghamshire’s finest. This year we’ve chosen Cumbria as our showcase region and with the help of the Hawkshead Brewery we will be bringing some of Cumbria’s tastiest ales to Gateshead..

Whilst we reach out to many far afield we are very much about building a festival that brings together the local communities. We also support local businesses by sourcing local produce, as well as involving local charities, this year it will be FACT, St Oswald’s Hospice & Anthony Nolan Trust. Last year we had local lads Smoove & Turrell headlining the festival and the atmosphere was electric. Headlining this year we have The Dust Town Dogs and The Sleeze Sisters as well as the return of the Sensational Smoove & Turrell. We have a great selection of ales (150+) that are sourced countrywide but we also always ensure that we provide a great springboard for local brewers to showcase their Ales. 20

Tickets are priced at £10 per day and £25 for a weekend pass and are available at www.gatesheadbeerfestival.co.uk (Ticket price includes a free festival programme and souvenir glass).

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We use the best of local ingredients, showering them with time, old fashioned baking techniques and our love of food. The result is an array of delicious sourdough breads, artisan breads, teacakes, buttermilk scones, pies, quiches, gourmet sausage rolls, cakes, Scotch Eggs, tray bakes, sandwiches, macarons, Sachertorte.... whatever takes our fancy (or the fancy of our customers). We also cater for any event, big or small and make divine, natural birthday cakes.

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What’s Taste Magazine All About... About us Taste Magazine is an A5 local magazine, specialising in food and drink in Gateshead and Newcastle. Taste Magazine has lots of informative and interesting editorial, reviews, competitions, as well as advertising for local businesses. Designed and produced by local designers who have a vast amount of knowledge regarding design, publishing, marketing, advertising and printing.

Key facts Target market: Everyone who loves food! Print run: 10,000 copies, anticipated readership 50,000+ per edition.

They have identified a need in the area for an advertising solution for local bars, restaurants and smaller businesses who wish to promote their business to the local area. With this in mind they have launched Taste Magazine!

Distribution With over 10,000 copies printed monthly, they did look down the route of distributing throughout every residential door but found this wasteful, for example, lots of people informed us they just bin anything that is put through their letterbox without even looking at it.

Distribution: Via tourist information centres, hotels, farm shops, newsagents, supermarkets, selected independent retail outlets, service stations, museums, doctors surgeries, dentists, libraries, galleries and other selected points of distribution. Each advertiser will receive one free copy. Areas Covered: Gateshead & Newcastle. Artwork: All designs are of high quality, all at no extra cost! Online Promotion: Taste Magazine has an ever growing social media presence via Twitter and Facebook. We will also promote your company at the same time.

With that in mind they decided to distribute the magazine as a FREE pick up available in local businesses, popular places and supermarkets etc. This shows that people have taken the decision to pick it up and therefore will read the magazine and respond to the adverts within.

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Traditional Country Pub Restaurant

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recipe Lemon and poppyseed meringue cupcakes Recipe by David Tate

Masterchef 2014 semi-finalist

What you need For the cakes 80g unsalted butter (soft) 280g caster sugar 240g plain flour 1tbsp baking powder 1/4tsp salt Zest of 1 lemon 2 eggs 240mls milk Lemon curd For the meringue 4 egg whites 200g caster sugar Water

Method: Preheat the oven to 190deg C (375deg F). 1. U sing a stand mixer or a handheld electric

whisk, beat the butter and sugar together until well mixed. Add the flour, baking powder, salt and the lemon zest and mix briefly to combine all of the dry ingredients. 2. A dd the eggs and three quarters of the

milk, then mix on a low speed to combine. Add the rest of the milk and mix briefly at a high speed. The batter should be a loose consistency. 24

3. L ine a muffin or cupcake tin with cases,

and then fill each case around two thirds full. Bake in the oven for 18-20 minutes, until they have a light golden colour, and are springy to the touch.

4. F or the meringue, add the sugar to a pan and

just cover with 100mls of water. Place onto a high heat and boil until the sugar reaches 112deg C. This is called the ‘softball’ stage.

5. M eanwhile, whisk the egg whites until they

begin to foam, then turn them off. Once the sugar is ready, begin to whisk the egg whites at a medium speed, and slowly pour in the sugar syrup. Once it has all been added, continue to whisk the mixture until it cools.

6. W hen the cakes are ready and cooled, cut a

small hole in the top of each cake, hollow out a small cavity and fill it with lemon curd. Replace the top on the cake, then place a large tablespoon of the meringue mixture, smooth over, and then make little peaks (like the top of a lemon meringue pie).

7. U sing a blowtorch, lightly brown the

meringue. If you don’t have a blowtorch, just use a preheated, hot grill.

To get a great homemade lemon curd recipe and find out more about sugar syrups, take a look at my blog at: ne9food.blogspot.co.uk

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WHAT’S ON...

A small selection of local events worth taking a look at in the coming months. Do you have an event coming up? Let us know and we’ll feature it in the coming edition. email: info@taste-magazine.co.uk Tynemouth Farmer’s Market

Gibside Market

Tynemouth Station, Every third Saturday of the month!

Gibside Chapel, Rowland’s Gill First & third Saturday in the month! 10am - 2pm

Postcode: NE30 4RE

Postcode: NE16 6BG

Newcastle Quayside Sunday Market

Newcastle Farmer’s Market

Newcastle Quayside, Every Sunday

Top of the Grainger Market 1st Friday of each month, 9.30am - 2.30pm Postcode: NE1 7RU

Hexham Farmer’s Market Hexham Market Place, Every second and fourth Saturday of the Month 9am - 1.30pm

The Armstrong Bridge Market

Postcode: NE46 1XQ

Postcode: NE2 1LD

Chester-le-Street Farmers Market

Consett Market

Chester-le-St Market Place 1st Tuesday of the month from 9am - 3pm

The Armstrong Bridge Every Sunday 10am - 4pm

Main Street, Consett, Every Thursday, Friday, Saturday

Up Coming Events... May 1st - 3rd 2015 Gateshead Beer Festival 7th - 9th Aug 2015 Blaydon Beer Festival 28th - 30th Aug 2015 Bill Quay Beer & Music Festival 18th-20th Jun 2015 Tynedale Beer Festival

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