Taste Magazine Issue #11 by Taste Magazine

Reviews

Taking a look at some of the top places to eat, including Chaophraya, Yannis, La Yuan The Blackbird and more!

Chef Q&A

We interview David Woolley, Head Chef at McKennas at Northern Stage, Newcastle

Recipes

We have recipes from Riverford Organic Farms, Chef Ronald Robson and more.

Whatâ&#x20AC;&#x2122;s on

Find out about local food & drink events.

Competitions

WIN a 3 course Sunday lunch for two including a bottle of wine thanks to The Merchants Tavern!

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issue 11 1

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Welcome to Taste Magazine, a dedicated food and drink publication 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 excellent reviews in this issue, four amazing competitions to enter. Plus fantastic recipes for you to try. Why not give them a go and tweet us your finished pics?

Want to find out more about our magazine? Contact us below or tweet us @magazinetaste. Thanks to our contributors, Katie Vincent, Ronald Robson, Zoe Lacey and Riverford.

E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 Taste Magazine is Created by Taste Creative. All content is copyright ©2017 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.

Chaophraya is the jewel in the crown for the new Eldon Square dining

p10

Chef Q&A

Supper Club event

Recipe

Yannis

4 Easy ways to make salmon

The Blackbird

La Yuan

Taste to 5: Workout DVDs

Recipe

What’s On & Taste Fun

We’d love to hear your feedback! Don’t forget to mention us, when using any advertisers!

Chaophraya

We interview David Woolley, Head Chef at McKennas at Northern Stage

UK’s largest art, craft and design gallery, Supper Club returns in March

Beetroot & Pink Peppercorn Gratin thanks to Riverford!

For an authentic taste of Greece, head to Yannis Lanchester.

We explore four quick and easy ways to make salmon more delicious

Katie visits The blackbird in Ponteland sampling some delicious delights

Our newest contributor visits La Yuan, a rare restaurant that exceeded expectations

We explore the top five workout dvd’s that can help you get fit from home.

Patridge glazed turnips, pomme puree & spiced northumbrian honey

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

Competitions

We have an amazing competition in this issue on page 35 3

Chaophraya Written by Katie Vincent

Sitting high above the City, Chaophraya is the jewel in the crown for the new Eldon Square dining concept. From the minute you enter this serene oasis, you’ll forget you are in the middle of the shopping centre and overlooking the busiest parts of the city. The floor to ceiling windows means almost every seat in the house is a good one with views a plenty. For those much needed warmer months, the seating is almost doubled thanks to a very funky outdoor terrace which is thankfully heated and under cover as well as what I can predict to be the BEST seats in the house on the balcony. There is also an opulent private dining suite too. As we arrived hungry and eager, we let our server Carla talk us through the menu and the lunchtime special menu before offering her favourite dishes from each section. Thankfully Carla’s recommendations were absolutely spot on and we mostly ordered from those! With fancy drinks, crackers and dip to tide us over, we soaked in the views and waited for our food. The service was attentive but not intrusive. To get a good feel for the selection of lighter bites and starters, we opted for the Prawn Tom-Yum (£10), Thai Chicken Tacos (£7.50) and Ka Nom Jeeb Steamed Dumplings (£7). 4

Prawn Tom-Yum soup was an aromatic, sour burst of deliciousness that was poured fresh at the table. Large juicy prawns and mixed mushrooms gave the spicy chilli, galangal and lemongrass broth substance. The flavours were perfectly balanced and neither clashed nor fought for attention. A pretty good sized dish for a generous starter or if you combined it with another starter dish, it would make a great light bite for lunch. Three Thai Chicken Tacos came oh so beautifully presented with dainty edible flowers. The chicken was lovely and tasty but lacked a massive thai curry punch that I’d want. We found them to be quite in insubstantial dish for a starter – we are glad we shared it. A steaming hot bowl of Ka Nom Jeeb Dumplings, ah the beautiful garlicy spicy dumplings. I have craved these for a week now. God damn they were good. The pork filling was wrapped in the light steamed dumpling wrapper before being soused with a sweet soy sauce dressing, crispy fried garlic, coriander and slivers of chilli. This was so good.

I’d recommend these, wholeheartedly. A definitely worthy dish and a great introduction to Thai food if you are a novice. Again taking Carla’s expert recommendation, we tried the Massaman Lamb Curry (£14). A historically significant dish from the 16th Century, huge chunks of tender lamb nestled amongst fresh potatoes and carrots in a south and spicy broth. Despite having coconut milk, the curry was far from sweet. It was a good medium spicy dish and very filling when served with a classic egg fried rice. When my Chicken and Cashew Nuts (£12) arrived, I was mildly thinking it was quite a small serving but when combined with the sweet coconut rice, it was absolute perfection. The perfect portion. Crispy coated chicken was stir fried with cashew nuts, onions, peppers and crispy dried chilli so the veg was still crisp. A roasted red chilli sauce brought the fire to the meal. It wasn’t overly hot but helped to give a kick to the dish. The perfect balance between sauce and rice for a well rounded choice from the grill. The Chaophraya best seller – the Chocolate Bombe (£7.50). Now I don’t have a sweet tooth and the husband isn’t a dessert man but when we saw the Thai whiskey ice cream and hot caramel sauce, we knew we would be on to a winner. The fine chocolate shell is melted away before your eyes as the hot caramel

sauce is drizzled from above. Inside, bursting forth is the whiskey ice cream, popcorn and a meringue nest. The ice cream had a very potent kick to it which pleased the husband. It was a little too strong for me but it went well with the chocolate and caramel to counteract the overall sweetness. We absolutely loved our visit and were pleased we went during the day so that we could see the great views from the window. For all it was heralded as Newcastle’s most expensive and exclusive restaurant, I think it was pretty on par with most other offerings of it’s kind, price wise.

@ChaophrayaThai

www.chaophraya.co.uk

Chef Q&A

Introducing you to the region’s top Chefs, getting to know the men and women behind the perfectly plated dishes.

DAVID WOOLLEY Honest food with a sprinkling of Northern charm set alongside a dynamic powerhouse of theatre, we chat to McKennas at Northern Stage Head Chef David Woolley.

Q. H ow did you discover your love of food and when did you realise you wanted to become a Chef? A. I discovered my passion for food at the age of 11 watching Gary Rhodes and talking to my uncle (a catering manager for gardener merchants), who proceeded to let me work on a Saturday to give me a taste of the catering world! I also had an insight in to the big hotels at the age of 15, Simon Devine (executive chef at Gosforth Park) gave me a chance of a day in his kitchen. I must have done something 6

right as on my seventeenth birthday I got the phone call he promised me, and two weeks later I was in Newcastle (originally from Manchester) – the rest is history. Q. W ho influences you most in the culinary world and why? A. T o be honest there are a few influences for me, Hugh Fearnley Whittingstall as he goes foraging and uses seasonal produce and also Gordon Ramsey, I think he is like marmite – people either love or hate him. I’m the former – I think he’s great. Q. H ow does a typical day in the McKennas kitchen go? A. A typical day at McKennas starts at 9.30am – prepping for the lunch rush as the students, lecturers and professors descend into the restaurant! However no two days are the same, from providing lunch buffets in our mezzanine to pre theatre dining to canapes in the university, we provide every kind of catering! It’s helpful having a great team to rely on – the other chefs in my team are fantastic and it’s a great place to work. Q. W hen you aren’t working, where are your favourite places to eat? A. W hen I’m not in work I like to try different places to eat. We’ve tried a few new places in Gateshead - a Sunday lunch at the Ravensworth Golf Club was highly recommended and did not disappoint, and Fells Kitchen (an Italian restaurant in Low Fell) was fabulous quality and a great experience.

Q. W hat food trends are you loving and hating at the minute? A. T he pulled pork trend is still going strong at our place (two of our bestselling dishes include it!) but it’s not my personal favourite as it’s too sweet for my taste. Q. W hat advice would you give someone who wants to become a Chef? A. F or someone who wants to become a chef I would say think twice – it’s

not for the faint hearted and it is a difficult and underpaid industry to be in. The gratification of customer’s enjoyment of the food I’ve produced is where the enjoyment factor comes in. You need real passion and creativity as there is so much competition out there – but you never know what you’re capable of unless you try!

@Blackbirdponteland

@BlackbirdPontNe 7

Sean Elliott The Factory Kitchen café in the Ouseburn hosts its Spring Supper Club in March.

Newcastle café serves up springtime Supper Club event A Newcastle café, housed within the UK’s largest art, craft and design gallery, is toasting the onset of spring with the return of its Supper Club evening in March. The Factory Kitchen, located within The Biscuit Factory, is opening its doors after hours on Friday 3 March for an informal evening of food, set against its laid-back, artistic surroundings. The café’s head chef, Michael Waugh – who previously worked alongside Marco Pierre White and staged at Noma in Copenhagen - has devised a three-course menu that celebrates springtime flavours and ingredients. Diners can enjoy spring garden vegetable soup with a wild garlic pesto and freshly baked focaccia, or North Shields market fish cake with warm tartare sauce, watercress and sorrel for starters. This is followed by crisp duck confit with sarladaise potatoes, pak choi and a cassis sauce, or twice baked Northumberland goat’s cheese soufflé with a beetroot and walnut salad. 8

To finish, there’s a choice of two desserts: hot chocolate pudding served with a pecan praline ice cream or iced nougat parfait with hazelnuts and fresh raspberries. The Biscuit Factory’s spring exhibition opens on the same night with a special launch event, which means diners can enjoy an exclusive first-look at the gallery’s new art collections, too. Following its extension and refurbishment last year, The Factory Kitchen boasts a brand new look and menu that take inspiration from Europe’s quintessential café culture. Open seven days a week, the café serves vibrant salads, artisan breads, home baked cakes, freshly churned ices and hearty brunch dishes paired with a fine selection of speciality teas and coffees. The Supper Club takes place on Friday 3 March, 6pm-8pm. Tickets are priced at £25 per person and this includes three courses plus a glass of fizz. To book, call 0191 261 1103. For more information, visit www.thefactorykitchennewcastle.com.

Twenty years old this year, McKenna’s is the family run bar and restaurant at Newcastle’s Northern Stage theatre.

More than simply pre-show meals, McKenna’s offers breakfast, lunch, dinner, snacks, drinks, coffee and our famous Tapas dishes in a relaxed and friendly atmosphere. We believe firmly in serving quality dishes from locally sourced ingredients – we have a personal relationship with every one of our suppliers, and we never buy produce from anyone we don’t know by name. With extensive Christmas menus, a welcoming festive atmosphere and 100% homemade dishes we are a perfect destination for family parties, dinners and staff nights out.

On the bar, we celebrate the very best of local and international drinks in our huge selection of beers, gins, wines and weekly changing cocktails. We are also a popular venue for weddings, drink receptions, private dining, meetings and any kind of a party. A true hidden gem, we are right in the heart of Newcastle (two minutes from Haymarket) but with a secluded and relaxed atmosphere, with views of the historic Newcastle University campus.

0191 242 7242 www.mckennasatnorthernstage.co.uk mckennas@northernstage.co.uk McKennas at Northern Stage Barras Bridge, Newcaslte NE1 7RH McKennasCafeBar

McKennasCafeBar

Beetroot and Pink Peppercorn Gratin

Comforting and colourful, this hearty gratin gets its mild warmth and fruity, spiced edge from the pink peppercorns. A food processor or mandolin will make quick work of the prep, otherwise settle down with a very sharp knife.

Ingredients Serves 6 as a side • 2 large garlic cloves, peeled •4 00ml double cream •8 00g beetroot, peeled and cut into 2mm slices • 1 75g sourdough bread, sliced (best if slightly stale) • 20g cold butter, diced • 1 tsp sunflower, rapeseed or olive oil • 1 tbsp pink peppercorns, finely ground • 1 tbsp red wine vinegar • Salt and black pepper

Variations • Instead of the peppercorns and vinegar, add a little freshly grated horseradish or a spoonful from a jar. • Stir in some fresh or dried herbs, such as thyme, sage or finely chopped rosemary. • Replace half the beetroot with potato or another root veg.

Check out Riverford’s new recipe channel on Youtube!

recipe

Method 1. H eat the oven to 180°C/Gas 4. Lightly crush the garlic cloves with the flat of a knife and put them into a small pan with the cream. Slowly bring to a simmer and cook for 10 minutes. 2. S train the cream through a sieve, pressing the garlic with the back of a spoon to extract its flavour. Season generously with salt and mix well. 3. Pack the beetroot flat into a roasting dish and pour over the cream. Cover tightly with foil and bake for about 1 hour, until the beetroot is just tender. 4. M eanwhile, pulse the bread in a food processor or blender until reduced to coarse crumbs. Add the butter and oil and pulse again until the butter is evenly distributed. 5. R emove the foil from the roasting dish, then stir in the ground peppercorns and red wine vinegar. Taste and adjust the seasoning if necessary. 6. C over with the breadcrumbs and return to the oven for 25 minutes or so, until golden brown on top. meatballs are cooked through (cut one open if you’re not sure) and the cabbage wilted.

Recipe by www.riverford.co.uk/recipes 11

Lane 7 Written by Katie Vincent

Ever late to the party, we finally visited Lane 7 for a date day filled with food, beer and some man vs wife competition. Slap bang on the St James Boulevard, one of the busiest roads in the city centre, we were pleased we visited at long last. As we arrived before the restaurant opens at 12, we indulged in a spot of boutique bowling and after slaughtering him in the game, he vowed he’d never come back to Lane 7 ever again as it was clearly rigged…….oh how he changed his tune. As all the activities Lane 7 offer are under 1 roof, it was easy for us to set up a tab to cover the days purchases. It was a god send actually instead of paying multiple times for drinks etc. Of course we did get a shock when we racked up a £70 bill in a few hours but it was worth it! With a great selection of beers, hard shakes and the husbands favourites – Boilermakers, we headed for the restaurant to check out 12

the food. The staff were really great and switching out the Bourbon in the hard shake I wanted and serving it on the side (for the Mr). Doesn’t sound like a big deal but a lot of places will quite often refuse to make a drink alcohol free and if they do, they’ll still charge you full whack. As I was the bowling supreme, I got to pick the starters that we shared. The Popcorn Squid (£5) came topped with fiery pico de gallo and a garlic mayo on the side to dip.

The batter had a generous hit of salt and pepper which added a kick which suited the tender squid and crisp fresh topping. The Mr preferred the Mac and Cheese Bites (£5) which came with a Sriracha dipping sauce. The gooey cheesy filling was sublime and most definitely didn’t need the accompaniment of the hot sauce! Sharing the 2 starters was more than enough and left us a bit stuffed. If we came back, we’d love to order a few more starters and munch them over a game of bowling as they were filling enough to sub a meal. Onwards though to the mains, as a self declared spice boss, he ordered the Nacho Libre Burger (£12) which came packed full of beef chilli, jalapeños, smoked cheese, guacamole and home made nachos. It was definitely a spicy bad boy but it hit the spot without being needlessly big or sloppy. A good burger, done well and served to the right size. Winner all round says he. Foolishly thinking I’d go for something smaller, I opted for the Cuban Press (£11). Peppered Pork loin was topped with smoked ham, smoked cheese and sliced pickles before being pressed and melted. Served with chips this was so filling, I actually

left half of my sandwich and took it home for supper. Which the staff kindly obliged! The pork loin was thick but not overbearing in the sandwich and the Dijon mustard gave a bit of heat to the gooey melted cheese. An impressive version of the sandwiches we have feasted on in both Cuba and America. Thoroughly impressed with the food, we headed down for a game of golf which I lost terribly so after a few more beers, some bourbon and incredibly delicious food, the husband declared that we were allowed to come back!

@Lane7Newcastle

www.lane7.co.uk

Yannis Written by Katie Vincent

For an authentic taste of Greece, you’d not be expecting to head to Lanchester in County Durham. With the owners and staff holding on to their Greek roots having come from Crete, this tiny restaurant brings a dash of the Med without damaging your purse strings. With a compact but mostly traditional menu, Yannis offers you an introduction to the Greek cuisine or a gentle reminder of summer holidays. We ventured down to try out their incredibly good value three course meal for £6.95. With prices so low, I was sceptical about quality but needn’t have worried. The restaurant has a homely cosy vibe and half of the seating has views to the kebab spit and open grill area. The food is served simply and honest, there’s no airs and graces. You can even take your own wine with you! Starting with a Horiatiki, the Greek Salad was packed full to bursting with the fresh flavours of cucumber, tomatoes, peppers, olives and feta. Marinated and garnished with herbs it was a solid starter. There are four starters in total to choose from so you aren’t limited salad! I opted for the Chicken Souvlaki and it was a really great simple offering. Two chicken skewers came served up with golden brown crisp chips, salad and a pitta bread with tzatziki. Basic, yes but delicious and just the right size for a mid week dinner after a hectic day at work! The staff were only too willing to oblige when my guest wanted to swap one chicken skewer 14

for a small portion of Gyros as part of the deal. The combination of the chicken and Gyros made a mini sampler plate which I think was a great idea to try more than one thing. The meat was flavourful and definitely attracted a double thumbs up. With a simple choice of ice cream or coffee for dessert, the meal was rounded off quickly. The full menu at Yannis will not break the bank as mains are all £10 or less, featuring dishes you’re both familiar with and have not heard of. Glamorous dining it isn’t, but a great value restaurant offering something other than the usual cheap italian fayre is well worth a visit if you are in the area. @YannisDurham

www.yannisrestaurant.co.uk

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Fat Hippo Durham Written by Katie Vincent

Adding a 3rd eatery to their roster, Fat Hippo Durham has taken up residence on Saddler Street which is fast becoming a mini-mecca for the Durham Foodie. Holding on to the classic design features of the building, the Hippo has brought it’s own unique industrial chic. Picture windows bring the historic Cathedral city inside for dining with views. Either take up a seat in the back for Elvet Bridge views or up front for people watching. You’ll fight for a seat with students, locals and tourists making it quite a diverse customer base. Offering the same menu as both the Fat Hippo Jesmond and Fat Hippo Underground, Fat Hippo Durham ticks all the boxes for burger lovers. Thanks to the incredibly popular Full Moon Market, us locals are all too familiar with the burgers they are putting out. As I am a fickle bugger, I chose not to order a burger at Fat Hippo Durham and instead went for my new go-to menu choice. Freddie’s Fingers (£5) and a side of Handcut Chips (£3). I’m usually a PB&J kinda gal but the crispy chicken and buffalo sauce is all I can think about. Probably not as filling as one of their sloppy-good burgers, the generous serving of tender chicken in buttermilk batter is delicious. The tangy spicy buffalo sauce is moreish for us spice fiends and is the perfect compliment to the chicken. I definitely recommend ordering an extra pot of the 16

Buffalo Sauce (50p) for chip dunking and once your dining companions taste it, you’ll need to fight them off. I wish the Freddies Fingers came as some kind of main meal! My lunch date opted for the manly, meaty option of a Filthy Animal Burger (£11.90) with handcut chips. A double beef patty is topped with cheese, streaky bacon and piled high with pork rib meat. The filthy sauce is somewhat akin to a homemade marie rose sauce, you know the old school way your Mam would mix tomato ketchup and salad cream. Damned tasty though. Served up with a side salad and chips included in the price, this is a messy meaty treat. The best seat in the house is downstairs at the back by the window, get there early to grab it! Fat Hippo is a bonus to the Durham dining scene. @fathippodurham

www.fathippo.co.uk

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EAT IN OR TAKEAWAY MENU AVAILABLE. The North East’s Most Exclusive Award Winning Restaurant

Swalwell, Whickham Bank, Tyne & Wear NE16 3BP Open Monday to Saturday 5.30pm to 11.00pm and Sunday 5.30pm to 10.30pm 17

easy ways to make salmon even more delicious

Salmon is full of good fats and is easy and quick to cook, making it an excellent choice. But just having a plain piece of baked, seared, or grilled salmon can get boring quickly, so here are four easy ways to make it more delicious!

Marinade or Glazed Salmon A marinade or glaze made with condiments you probably already have in the fridge, such as soy sauce, mustard or balsamic vinegar, is a simple way to infuse the salmon with different flavours of your choice. If the glaze or marinade has sugar, the salmon will caramelize on the outside even more as it's cooking. Get experimenting, we find adding chopped up spring onion with a soy sauce glaze is a good tasty choice!

Lemon and Dill Salmon Place salmon in the baking dish. Mix a 1/4 cup of melted butter and 5 tablespoons of lemon juice in a small bowl, and drizzle over the salmon. Season with dill, sea salt, garlic powder and pepper. Bake 25 minutes in the preheated oven, or until salmon is cooked how you like it. We like it easily flaked with a fork.

Mix soy sauce, honey, and garlic together in a bowl until evenly mixed. Keep aside 1/4 of the marinade. Place salmon fillets in baking dish; pour the remaining marinade over the salmon. Cover dish and refrigerate for 5 minutes. Heat sesame oil in a large frying pan over a medium-high heat.

• 1/4 cup light soy sauce • 2 tablespoons honey • 1 clove minced garlic • Salmon fillets • 2 teaspoons sesame seeds • 1 teaspoon sesame oil

Remove salmon from marinade, shaking to remove excess marinade, and place, skinside up, into the hot oil; cook for 4 minutes. Discard unused marinade in the dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; cover lightly with sesame seeds. Cook until fish flakes easily with a fork, 6 to 7 minutes. Turn salmon to remove skin, and cook for another minute.

Pesto pasta Salmon

in a large saucepan of boiling water cook spaghetti until soft.

• Salmon fillets • 1 chopped onion • 175ml basil pesto

• 3 tbsp. tomato puree • 2 tbsp. olive oil • 1 tbsp. fresh chopped basil • 4 tbsp. water

In a frying pan, heat olive oil over medium heat. Add in the onions, mushrooms and garlic until onion is transparent and mushrooms are soft. Stir in tomato puree, pesto, basil, water and salmon; cook gently for 5 to 9 mins.

• 225g spaghetti

Drain pasta. Serve sauce over spaghetti.

Sesame Grilled Salmon

• 1 clove crushed garlic • 150g sliced mushrooms

The Blackbird Written by Katie Vincent

On quite possibly the rainiest day of the year so far, we ventured to Ponteland to sample the delicious delights of The Blackbird. Thanks to extensive restorations carried out through the years, The Blackbird can proudly call the old Ponteland Castle home. Although destroyed in 1388, areas can still be found in the building such as the tower and gorgeous Tudor fireplace. Billed as serving Country Fayre and City Drinks, we headed in to explore. Settling in for our early lunch table, we did find the dining room a little cold in atmosphere compared to the main bar area (where you can also dine) but as soon as the tables filled up, the room was a buzz with chatter and felt quite homely. With both the a lunchtime lighter menu and the full a la carte offering available, we had a tough time choose from the food let alone the drink. Real ales and a whopping 54 gins. I panicked and ended up with a coke whilst my companion had an in-house real ale. With attentive service throughout, we were talked through the menu by the manager who offered up his favourites and the most popular dishes. To start, my companion opted for the Stilton 20

and Potato Terrine with beetroot, walnuts and red wine reduction (£6.95). Quite a light dish, the terrine was well packed and the strength of the cheese shone through without being overpowered by the accompaniments. The potatoes were in small chunks which added interest to the texture as it could have been sickly if it had been pureed smooth. The beetroots and walnut added a welcomed crunch to the dish. I chose the Pan Fried Scallops, truffled cauliflower puree and parma ham (£9.95). On the pricier side for a starter, the size of these fat juicy scallops most definitely made up for it. Flash seared on the outside adding a smoky crisp, the soft, sweet flesh was fresh and delicious as you’d expect. The decadent truffled cauliflower and crisp parma ham all contributed to an incredible mix of flavours and textures all in one dish to accompany the butter soft scallops. I absolutely recommend

this dish, I’ve been craving it since our visit! Thoroughly impressed with our starters, my dining buddy opted for the steak on recommendation from the staff. An 8oz fillet steak with potato and parsnip rosti, artichoke puree and roast shallot (£21). The steak was cooked a little on the more cautious side of medium-rare but the good quality slab of meat didn’t disappoint. The potato and parsnip rosti was a definite winner but he felt it could have done with more as it was that nice. The veg was well cooked and the jus was spot on, perfect for dunking a side order of fries in! While he wouldn’t ordinarily order a steak for lunch, the lack of the stodgy sides you quite often get with ‘pub grub’ steaks meant this was relatively quite light going. I mixed things up and opted for a main course size portion of a starter, which is offered on the menu. The Tempura King Prawns, Pak Choi, Spicy Nuts and satay dressing (£16.95) came as a whopping pile of battered giant king prawns. The size of the portion was impressive but I feel like the amount of greens and dressing definitely stayed with their starter size. The oily satay dressing had a cracking flavour but I thought the whole dish just ended up a bit too stodgy. Each component worked well and was tasty but this is definitely a dish best served small. A rarity for us, we pushed the boat out and had a cheese board to share. This giant

whopping Everything was beautifully portion was just for one presented without being person. We needlessly fancy. We felt couldn’t get like the whole visit was over how exceptionally good generous it value for money was, definitely one to share.! A good selection of cheese, crudite and homemade chutney – a perfect way to round off an impressive visit to The Blackbird. Everything was beautifully presented without being needlessly fancy. We felt like the whole visit was exceptionally good value for money, given the ambience and most certainly the quality. We can’t wait to go back!

@BlackbirdPontNe

www.theblackbirdponteland.co.uk

La Yuan Written by Zoe Lacey

La Yuan is one of those rare restaurants in Newcastle that exceeds your expectations right off the bat. Situated off the main Stowell Street strip on Gallowgate, the restaurant is a light and airy haven in contrast to the traditionally dark décor favoured by the older established restaurants around the corner. We were welcomed by the lovely Rachel, a bubbly charming waitress whose passion for the Sichuan food was clear and whose recommendations of the Long Lee fish soup and pickled Chinese radish were gladly accepted. Sichuan food is strongly flavoured combining sweet, sour, bitter and salty into mouth-watering dishes which La Yuan didn’t disappoint in providing. Our first course of pickled radish (£6) was tempered by the sweet hit of the 22

highly moreish marinated duck liver (£8) which cut through the moist heat of the radish brilliantly. The portions were large and served sharing style in the centre of the table, which is easy to navigate for two but I can imagine for larger tables may need some navigating. There was a comfortable period between courses, where we shared two mains and two sides, I don’t think we could have eaten more, but we would have battled through I’m sure. Huge portions of Long Lee Fish Soup (£14) and Yu Shiang Pork (£10) were shared between the two of us providing a hot and sweet contrasting mixture of pure joy. It is rare for me to have enjoyed a main course so thoroughly

with consistent exclamations of ‘oh my god this is good’ and ‘wow’ which was interspersed with bouts of coughing when I inhaled the Sichuan peppercorns unexpectantly which was fun. Our short grain vegetable fried rice (£6) was tasty and admirably soaked up the sauce from the Yu Shiang Pork. The King Scallop with garlic and rice noodle (£3) although beautifully presented was slightly overpowered by the flavour behemoths of the main dishes. For drinks we chose tea instead of alcohol where upon the peach Oolong tea (£3.25) we were told is specially imported from China for our delectation, provided a warm and comforting palette cleanser.

If you are interested in experiencing authentic Sichuan cuisine then La Yuan does not disappoint!

If you are interested in experiencing authentic Sichuan cuisine then La Yuan does not disappoint, its rich contrasting flavours are beautifully presented and the modern seasonal menu provides something for everyone with gluten free and vegetarians catered for. I would highly recommend La Yuan for a unique Chinese Sichuan dining experience, it was delicious and we were thoroughly looked after.

@LaYuanNewcastle

layuan.co.uk

Workout DVDs 1)

Don’t have time to go to the gym? Well why not get fit from the comfort of your own home with one these great Taste Top 5 fitness DVDs. Whether you want to burn fat, build muscle, beat stress, or just have fun, we’ve found the perfect workout DVD for you.

4) 5)

La Vera Italia A traditional family owned Italian restaurant in Sunniside, serving homemade Italian food made with authentic ingredients!

Happy Hour 12:00pm to 6:45pm

Laid-back eatery with wooden floors and neutral decor

Monday - Saturday

£5.95 Three Course Special

Choose any starter, pasta* or pizza with the “H” symbol on our menu and finish with a filtered coffee or ice cream * during happy hour we only serve penne or spaghetti pasta

A little piece of Italy on your plate! 13 Sun Street, Sunniside, Newcastle NE16 5LR Telephone: 0191 447 7330 Follow us on facebook & trip advisor

EAT IN OR TAKEAWAY

Fresh food made in front of you Now you can enjoy fantastic food and drink with a wide range of home-cooked hot and cold food

Sandwiches Toasties Paninis Baquettes

Pizza Slices Salads Boxes Hot Specials Soups

For any orders please call or text

Mob: 0745 331 6715 Sun Street, Sunniside, Newcastle NE16 5LR

Monday - Saturday: 9am- 3pm @SunnySarnies 28

Coffee & Hot Drinks Loose Leaf Teas Milkshakes Fruit Smoothies

San Lorenzo Written by Katie Vincent

Are you looking for great quality modern Italian food that won’t burst the bank? San Lorenzo Gosforth is the place to try! Having recently undergone a revamp, San Lorenzo is now sitting proud slap bang in the middle of Gosforth High Street prepped and primed to feed hungry shoppers and locals alike. With a homely, warm welcoming vibe it is a pleasant place to spend a lunch time. We visited on a December Saturday lunch time and heading in from the biting cold we were whipped away to our table amongst the cheery buzz of lunchtime diners. Having recently had a face lift inside, the modern Italian theme doesn’t feel contrived or overdone. Thankfully the staff are nice and patient, we chatted so much it took us a good 10 minutes to look at the menu – oops! After visiting their Washington restaurant I was looking forward to the food as we had been impressed with the quality but we had vowed to try something new and not stick to our ‘safe’ choices. Did I do the right thing? Oh yes.

The Asparagus Involtini (£6.95) came beautifully presented. The firm asparagus had been wrapped in salty parma ham which complemented the rich ricotta, truffle and pepper dressing. The crispy hens egg was a delight. The yolk oozed out perfectly to mix with the asparagus and dressing. A pleasantly filling starter and something you don’t often see on more traditional menus. My dining companion slightly over estimated their starter choice. The Caprino & Cipolla Flatbread (£4.95) came decked with pesto, goats cheese and juicy caramelised onions. A side of spiced hummus was served to dip the bread. A relatively small portion was expected but the portion was so generous it lasted for a starter and well in to the main! Definitely a good size to share or even as a pizza alternative as a main course! It was delicious! With a suitable breather between courses, it was on to the main event! I opted for the Gnocchi San Lorenzo (£8.50). 29

Sautéed gnocchi, with chicken, leeks and pancetta in a provolone cheese sauce and served with a crumb for garnish. The cheese sauce was as gooey as you would want it to be without being over powering or sickly, which thankfully made the sauteed gnocchi stay firm. The chicken, pancetta and leeks added different textures to the dish which elevated it from a bowl of plain old gnocchi. It’s a dish I would prepare at home but never order in a restaurant – I was suitably impressed! Definitely taking a modern twist on the traditional Ravioli pasta dish, the Ravioli le Violette (£9.95) was absolutely delicious. Pasta pockets were stuffed with purple sweet potato and served up with roasted sweet potato, beetroot, red pesto and rocket. A rainbow on the plate, the dish was light but filling thanks to the healthy dose of carbs. It was quite novel biting in to the pasta and seeing a bright purple filling peering back at you! Definitely recommend this dish if you are a beetroot or sweet potato fan! We tried to keep it healthy with some vegetable side dishes too – but as they were decadently lathered with butter and parmesan – we won’t talk about them. Bloody delicious though! With just a small bit of a room left for pudding, the Panna Cotta (£5.95) was a great choice to fill the gap. The flavourful creamy passion fruit Panna Cotta sat atop a lemon polenta cake and was topped with a passion fruit sorbet to mirror the panna cotta. All served in a glass, it was a nice way to end the meal and the flavours stopped it being sickly. Being a creature of habit, I opted for my usual Dolcetti (£5) – A coffee and a tiny serving of dessert. I chose the chocolate brownie. I raved about this idea in my last review but I think it’s a great idea for people who can’t decide on dessert or coffee. With lunch time and early evening special menus, San Lorenzo won’t break the bank but the food will definitely impress! 30

@SanLorenzoNE www.sanlorenzorestaurant.com

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*Subject to Merchant Provider 31

Osaki is a Pan Asian Restaurant serving culinary delights at the Lotus Lounge Yarm. Started by a young chef and an amazing young team behind him.

Book your table at the Lotus Lounge on 01642 355558.

Fairfax Court, 32-34 High Street, Yarm, TS15 9AE e.info@lotus-lounge.co.uk w.www. lotus-lounge.co.uk

recipe

Partridge Glazed turnips, Pomme puree & spiced Northumbrian honey Ingredients Partridge 2 partridges, tied, trussed and ready for roasting 50g of butter 1 garlic clove 2 sprigs of fresh thyme 1 tbsp of vegetable oil sea salt Partridge sauce 500g of partridge bones 1 carrot, peeled and diced 1 small beetroot, peeled and diced 40g of unsalted butter 2 banana shallots, peeled and sliced 6 button mushrooms, sliced 5 garlic cloves, peeled and sliced 1 sprig of fresh thyme 1 sprig of fresh rosemary 2 tbsp of sherry vinegar, to deglaze the pan 1.2l brown chicken stock 8 cloves 8 black peppercorns

8 juniper berries, crushed 75ml of sherry 250ml of Madeira 1 tbsp of vegetable oil Glazed turnips 16 baby turnips 2 tsp runny honey 1 pinch of salt Honey glaze 450ml of runny honey 20 black peppercorns 1 tsp cloves 1 tsp juniper berries 1 tsp coriander seeds 1 cardamom pod Pomme purée 500g of Désirée potatoes, peeled and quartered 250g of unsalted butter, diced and at room temperature 100ml of milk 100ml of double cream 33

Method Partridge sauce 1. P lace a deep roasting tin over a medium heat and add a tablespoon of vegetable oil. Once hot, add the partridge bones to the tray and roast for 25–30 minutes, or until the bones are golden. 2. Add the chopped carrot and beetroot to the roasting tin and return to the oven for 6–8 minutes, then add the butter, chopped shallot, mushrooms, garlic and fresh herbs and return the tin to the oven. Roast for another 6–8 minutes, taking care that the ingredients don’t over-brown. 3. Add a splash of sherry vinegar to the tin to de-glaze it, scraping up any brown residue from the base of the tin. Stir in the stock and return the tin to the oven for another 30 minutes. 4. Remove the roasting tin from the oven and transfer the partridge sauce to a deep pan, adding the cloves, peppercorns and juniper berries. Cover the pan with cling film and allow to stand for 45 minutes. 5. While the sauce is standing, add the sherry and Madeira to a large pan and bring to the boil. Cook until reduced by half, Once the sherry and Madeira have reduced and the sauce has rested, strain the sauce mixture through a fine sieve into the pan with the reduced alcohols. Mix well and check for seasoning, reserving until ready to serve.

Glazed turnips 1. For the glazed turnips place the baby turnips into a small pan, cover with water and add the honey and a pinch of salt. Bring to the boil then remove 34

from the heat and allow the turnips to cool in the cooking liquor. Store in the liquor until ready to serve. Honey Glaze 1. A dd the spices for the honey glaze to a dry frying pan and lightly toast until aromatic. Transfer to a spice grinder or pestle and mortar and grind to a powder. 2. Place in a small saucepan and add the runny honey, warming through over a gentle heat until combined. Keep warm until ready to serve, or reheat gently first to ensure it remains runny. Partridge 1. T o cook the partridge, heat a large cast iron frying pan over a medium heat for 1 minute. Add a tablespoon of vegetable oil and heat through for a further minute. Season the birds all over with sea salt then add to the pan, browning evenly on all sides. 2. Add the butter and baste the birds continuously as the butter melts. Turn the birds on their sides and add the garlic and thyme to the hot pan, then transfer to the oven to roast. Cook on each breast and on the backbone for 4 minutes each, basting in the butter with every turn. 3. Remove the partridges from the oven and allow to stand breast-side down and loosely covered in foil for 8 minutes. Remove the legs and trim out the thigh bones, trimming neatly around the drumstick bone for presentation 4. Carefully remove the breasts from the bone and place in the pan with the warm honey glaze. Turn until coated in the sticky glaze then transfer to serving plates.

Pomme Puree 1. P lace the chopped potatoes into a pan, cover with cold water and season with salt. Bring to the boil, then reduce the heat and allow to simmer until cooked.

the cooked and sliced baby turnips. Spoon over a little of the partridge sauce and season generously with black pepper.

2. Once the potatoes have cooked, drain and leave to steam for 3-4 minutes so they dry out slightly. Pass the potatoes through a mouli then again through a drum sieve, Mix the diced butter through the pomme purée and season to taste. 3. Combine the milk and double cream in a pan with the pomme purée and heat, whisking vigorously to emulsify the mixture - be careful not to overheat as the mixture will split. Taste and season if required. To serve, place a glazed breast on each plate along with a leg and a ball of haggis. Pipe pomme puree on the side and scatter over

@merchantstav

@MerchantsTav

COMPETITION!

ENTER FOR A CHANCE TO WIN

A 3 COURSE SUNDAY LUNCH FOR TWO INCLUDING A BOTTLE OF WINE! ANSWER THIS QUESTION... MERCHANTS TAVERN HAVE A COTE DE BOEUF EVENING WHEN IS THE NEXT ONE?

A) 31st March B) 14th February C) 2nd April Find the answer on facebook

To enter simply email us the answer to

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Terms & Conditions: All Entries must be over 16 years old, Only one entry per a person. Don’t forget to supply us with your full name and contact details. All entries must be in by 31st March 2017

@MerchantsTav 35

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Here at the Pickle Palace we love food!

Whether it be preparing it, serving it, planning it or eating it - food is on the menu everyday of the week

Home made pickles, jams and chutneys. We offer hampers leading up to special occasions & along side our homemade cakes we also offer a gluten free range. An excellent cooking aid to most dishes, without the hassle! Why not host a pickle party? Hosting a pickle party is a brilliant way to have friends together at your home or venue and enjoy some tasty treats with good company We now offer lunch every 1st Friday of the month, themed food nights and general drop in from 9-3pm Monday, Wednesday & Friday.

Tel: 0775 375 9476 E: contact@thepicklepalace.co.uk

Open Hours Monday, Wednesday & Friday 9am - 3pm

www.thepicklepalace.co.uk The Pickle Palace, Greenside Community Centre, Lead Road, Greenside, Ryton NE40A44 37

WHAT’S ON... A small selection of local events worth taking a look at in the coming months. Tynemouth Farmer’s Market Tynemouth Station. Every third Saturday of the month! Postcode: NE30 4RE

Newcastle Quayside Sunday Market Newcastle Quayside. Every Sunday 9am to 4pm

Hexham Farmer’s Market Hexham Market Place. Every second & fourth Saturday of the Month 9am - 1.30pm Postcode: NE46 1XQ

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

Gibside Market Gibside Chapel, Rowland’s Gill. First & third Saturday in the month, 10am - 2pm Postcode: NE16 6BG

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

Jesmond Food Market The Armstrong Bridge. 3rd Saturday of the Month, 10am - 3pm. Postcode: NE2 1HB

Consett Market Main Street, Consett, Every Thursday, Friday, Saturday

Do you have an event coming up? email: info@taste-magazine.co.uk

Up Coming Events... GIBSIDE PUB: BEER & A BITE NIGHT Third Saturday of every month. Free entry. 6-9pm RAG BALL 2017 THE BISCUIT FACTORY 24 February 7pm–12am TRADITIONAL SWEET AND TREAT MAKING BEAMISH MUSEUM 10 Mar 1-4pm NEWCASTLE WHISKY FESTIVAL NEWCASTLE CIVIC CENTRE 10–11 March GREEN CARNIVAL AT THE COAST TYNEMOUTH 17 Mar -18 Mar GOURMET WINE DINNER WITH NEWCASTE WINE SCHOOL AND JANE PARKINSON JESMOND DENE HOUSE 30 March 7–11pm GATESHEAD BEER & MUSIC FESTIVAL 2017 GATESHEAD 28 Apr 2017 to 30 Apr 2017 TYNEMOUTH FOOD FESTIVAL - SUMMER 2017 TYNEMOUTH PRIORY 13 May - 14 May NEWCASTLE GIN FESTIVAL 2017 GOSFORTH 9 -10 June 6.30pm - 11pm

8 food themed words have been scrambled. See if you can unscramble them to see what they are.

toaichker _ lercea _ rigacl _ cetphku _ ilmkakesh _ kncapaes _ heuicq _ falwef _ 38

_ _ _ _ _ _ _ _

___

_ ___ __

e sit nu e b me r w ll o u r fu sit ou Vi ee s

The

Causey Arch Inn The complete nose to tail eating experience

Locally sourced produce at realistic prices, in the home cooked style. Our own farmers supplying many or the main dishes.

Steak Night 5.00pm - 9.00pm Every Thurs & Friday 2 Courses

From £14.95 pp Including a complimentary glass of house wine.

Sunday Menu

LIVE MUSIC & EVENTS

Served from

Check out our website for some of the amazing upcoming live music and events.

Noon until 6pm every Sunday 1 Course £8.95 2 Course £12.95 3 Course £15.95

Don’t miss our upcoming events

HAPPY HOUR

Monday to Friday - 4.30pm - 7.30pm (except bank holidays)

Fantastic savings on drinks and 10% off the food menu.

Beamish Burn Road, Newcastle upon Tyne NE16 5EG

Tel: 01207 233 925 www.causeyarch.co.uk

Mon-Fri 11am - 11pm Sat -Sun 10am - 11:00pm

A friendly welcome with home cooked food and real ales, fine wines in a warm, cosy atmosphere.

Why not visit us early, for a

Week Night Special

Traditional British

Traditional Cooked Breakfast

Two Dine For ÂŁ9.99

Sunday Lunch

Available Daily from 9am - 11.30am

Available Mon - Fri 11.30am - 6pm

Available Sunday From 11.30am

Wednesday Pub Quiz Night Come along and test your general knowledge, Cash prizes and selected drinks. Every Wednesday. 9.30pm

Beamish, Stanley, County Durham DH9 0RS Tel: 0191 370 0349 www.shepherdbeamish.co.uk