Foodies Magazine April 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 76 APRIL 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN A DRE AM ESCAPE IN PEEBLES

RECIPES

and top chefs Madeleine Shaw Jason Henderson

APRIL 2016 ISSUE 76

BAKE OFF: CREME DE LA CREME

Showstopper cakes from the new show

STREET LIFE Norman Musa’s Malaysian treats

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WELCOME

Foodies Published by the Media Company Publications Ltd 26A St Andrew Square Edinburgh EH2 1AF Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 76 APRIL 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

WIN A DREAM ESCAPE IN PEEBLES

RECIPES

and top chefs Madeleine Shaw Jason Henderson

APRIL 2016 ISSUE 76

BAKE OFF: CREME DE LA CREME

Showstopper cakes from the new show

STREET LIFE Norman Musa’s Malaysian treats

MODERN COCKTAILS ● POP-ART KITCHENS ● MERCHA NT CITY

Front cover image Amazing Malaysian by Norman Musa, Square Peg, £20

EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Catriona Texellus Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistants Lidia Molina Whyte Sara Vollen, Chiara Margiotta, Valerie Ohm Advertising Design Jordan Porteous

Here we glow

A

FTER THE INDULGENCES of Easter, our thoughts inevitably turn to summer and that horror of horrors, bikini season (or Speedo season, depending on your preference). That’s why it’s great that Madeleine Shaw is back to share some tasty recipes that will nourish your body, boost your health and trim your waistline, without feeling like you’re missing out. Meanwhile, Malaysian cooking expert Norman Musa is here with some exciting street food dishes which are also high in flavour and lower in A MAGICAL calories, such as chicken satay skewers and stir-fried STAY IN A prawn noodles.

SCOTTISH CASTLE However, we know it’s not always easy to pass up that last bite of chocolate, so we’ve recruited the Bake Off: Creme de la Creme crew to whip up some naughty sweet treats, and Knock Castle’s chef-patron Jason Henderson has even come up with a risotto featuring white chocolate – turn to page 52 for his innovative recipe.

We’ve been all over the country this month, finding the finest ingredients and best restaurants that Scotland has to offer. From Perthshire’s rich larder to Glasgow’s Merchant City and beyond, if you’re planning a mini-break or an escape to the country, we’ve got you covered.

So, are you ready to glow?

WIN

Sue Hitchen, Editor

CONTRIBUTORS

ADVERTISING Business Development Sharon Little SUBSCRIPTIONS Receive a copy of Foodies every month. Only £15 (regular price £24) for 12 issues delivered to your door call 0131 558 7134 or email the editor: sue.hitchen@gmail.com

Madeleine Shaw beat IBS with a healthy, organic diet, and now teaches celebs how to get that glow

Jason Henderson is chef-patron of the award-winning Knock Castle Hotel & Spa in beautiful Perthshire

Norman Musa is Europe’s leading Malaysian chef and has become a familiar face on UK TV screens

Pierre-Charles Cros is one of the founders of the Experimental Cocktail Club in Paris foodies 3

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chefs

2 for 1

tickets with showguides quote ff241

tasting

SHOPPING

with top chefs

edinburgh inverleith park 5-7 AUGUST

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CONTENTS

9

16

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION 13 Win a perfect getaway at Cringletie

22

MADELEINE SHAW 14 Get that glow back into your skin and your life with healthy, delicious dishes JASON HENDERSON 24 Knock Castle’s chef-patron shares an unusual recipe for white choc risotto CRAFT BEER/GIN 27 Artisan drinks from across Scotland NORMAN MUSA 28 Malaysian treats, from the streets to the banqueting hall 35 SCOTTISH LARDER Stock up your larder with these local hero ingredients

57

PERTHSHIRE 37 Modern food traditions from this lovely region

50

CREME DE LA CREME 40 Sweet delights from the team at Great British Bake-Off THE MERCHANT CITY 47 Savour this foodie neighbourhood

52

INTERIORS

50

COOK SCHOOLS

55

SPA NEWS

57

COCKTAILS

59

REVIEWS

63

NEW BARS

64

OUT AND ABOUT

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You’ve worked hard all year for this.

We’ll work hard to make sure you get it…

Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth.

You’ve worked hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk.

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Book with complete protection As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for.

We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection.

We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

Start your journey here Call 0131 343 1800 | Explore jimmymartintravel.com | Email enquiry@jimmymartintravel.com Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.

BOOKS, TV & WHAT’S ON FOODIES

COOKING THE BOOKS At Home With Simon Wood: Fine Dining Made Simple Simon Wood, Meze Publishing, £20 The MasterChef winner’s debut is full of fine dining tips, hosting tricks and delicious recipes.

Weber’s Mediterranean Barbecue Jamie Purviance, Hamlyn, £16.99 With over 100 recipes by expert grill master Jamie Purviance, this cook book brings the Mediterranean to you. Perfect for the warmer weather!

Byron: The Cookbook Tom Byng and Fred Smith, Quadrille Publishing, £20 Founder Tom Byng and head chef Fred Smith bring you the secret ingredients that make a Byron Burger special. You’ll also find recipes for mind-blowing chicken wings and brownies.

Bake it good Master baker Paul Hollywood has big plans for the small screen. His latest venture takes him on a tour across the world’s most amazing cities to unveil their urban baking secrets. From Madrid to St Petersburgh, with a few stops in between including Paris, Warsaw, Munich and New York, Paul will delve into the heart of local food and culture. In between discovering delicious recipes, you’ll also get to explore the breathtaking sights on offer.

Monday 18th April on Food Network

WHAT’S ON FEEDING TIME AT THE ZOO April 1st, Edinburgh The Zoo is hosting a culinary event that welcomes humans and animals alike.

A three-course meal inspired by the animals’ favourite bites will be served, but don’t fret, organic produce and decidedly human dishes are on the menu. You will also learn all about the diets of penguins and chimpanzees -and maybe get to meet some with the Zoo’s nutrition experts.

SCIMART April 3rd, Edinburgh When you mix a farmers market with the leading science on food, you get SCIMART. You will find food demonstrations and a tasty menu perfect for the food geeks out there. Expect your mind to be blown by the interactive stalls from food producers, chefs, researchers and leading experts on foods like cheese and chillies.

For more information, you can check out the EISF Brochure.

BANDSTAND BEER & MUSIC FESTIVAL April 8th – 16th, Nairn Do you like listening to live music while having a pint? Bandstand Festival is the perfect spot to enjoy this brilliant combination.

As the largest independent beer festival in Scotland, you can choose from 200 ales, ciders and craft beers from Scotland and around the world while listening to music of various genres by local Scottish artists. foodies 7

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A DAY TO REMEMBER WE OFFER A COLLECTION OF UNIQUE ROOMS AND FUNCTION SUITES FOR YOUR SPECIAL DAY. WWW.FIFTEENNINETYNINE.CO.UK 232- 242 St Vincent Street, Glasgow G2 5RJ

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t. 44 (0) 845 388 1599

e. bookings@fifteenninetynine.co.uk

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SHOPPING

Pendant yellow lamp en.dawanda.com, £104.50 Gold Confetti carafe www.oliverbonas.com, £12.50

Kartell Masters chair in yellow www.design55 online.co.uk, £145 Mediterraneo salt & pepper pots in lime www.kensington design.com, £22

Midas touch

Gold serving spoon www.miafleur. com, £19.95

Keep your kitchen bright and sparkling all year long

Citrus salt & pepper set www.oliver bonas.com, £12 Mixed metallics martini glasses www.oliver bonas.com, £16 Gold hexagon wine rack www.oliverbonas.com, £35 Gold sieves (set of 3) www.miafleur.com, £54

Yellow plywood shelf www.martingallagher furniture.com, £148.23 foodies 9

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FOODIES NEWS

DRAM ON Caithness-based distillers Wolfburn have launched a brand new malt bursting with unique flavour. The new Single Malt Whisky is light and fragrant with aromas of fruit, malt and a hint of peat. Go on, have a dram – or two! www.wolfburn.com

GO NUTS!

BREAK THE ICE Fat-free, sugar-free and protein filled ice cream is finally here to fulfil your sweet cravings, without affecting your waistline! Wheyhey’s all natural protein ice cream is perfect if you’re looking for a healthy yet totally indulgent treat. www.wheyhey.com

Arden’s Nutty Nibbles range is the perfect way to beat the afternoon slump – moreish crunchy toffee bites packed with nuts and seeds, with either fruit or chocolate chips to add an extra sweet touch. www.ardens.co.uk

ON THE HOP The London Beer Factory have just launched their entire range of beer in 360° can technology. Completely remove the lid and let the full spectrum of flavours and aromas leap out of the can to tempt you. www.thelondonbeerfactory.com

SWEET DINING If you have a sweet tooth brace yourself, because Scotland’s first chocolate themed bistro has opened in Aberdeen. Launched by award-winning chocolatier Jamie Hutcheon, Cocoa Ooze will serve up decadent delights such as the hot smoked salmon with beetroot, white chocolate and horseradish or the duck with ginger orange chocolate sauce. Yum! www.cocoa-ooze.co.uk

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IN W

Win a one-night stay at the stunning Cringletie House

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RINGLETIE HOUSE is a traditional Scottish baronial mansion amidst breath-taking gardens and woodlands in the Peebles area, just a stone’s throw from the town centre.

The stunning castle exudes charm, and is an ideal spot for a spring getaway. It has a four-hundred-year-old walled garden, in which a Victorian greenhouse waits to be explored, and a cozy atmosphere of laid-back luxury.

This month we are offering one lucky reader the chance to win a one-night stay for two in this oasis of elegant luxury.

The winner will not only enjoy stunning scenic views of the gardens and beyond from one of just twelve atmospheric bedrooms, but will also indulge in a delicious dinner, served in the unique dining room. Foodies will be delighted with the relaxed fine dining ethos, all served under beautiful painted ceilings and beside the magnificent historic fireplace.

If you want to be in with a chance to win this exceptional retreat and experience the Borders countryside, all you have to do is send us the answer to the question on the right. l

TO ENTER For your chance to win this great prize, simply answer the following question:

What town is Cringletie House situated in?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to enter@ foodiesfestival.com

Entries must be received by April 30th 2016. Subject to availability and allocation. Dinner must be prebooked and is pending availability.

There is a supplement for staying on a Saturday night. Prize based on two adults sharing. Cannot be used in conjunction with any other offer.

Editor’s choice is final. No cash alternative. Non transferrable. foodies 13

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FOODIES MADELEINE SHAW

GO WITH THE GLOW Madeleine Shaw tackled her IBS by embracing a healthier lifestyle

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WAS 18 and living in Australia when I developed painful IBS. I sought the help of specialists and doctors, but it was while working in a healthfood café on Bondi Beach that I discovered the transformational power of eating wholesome, proper foods instead of junk.

My IBS disappeared, my energy skyrocketed and my skin started to glow.

week and get home late in the evening. I don’t want to slave away at the hob for hours.

All I want is a quick, easy and tasty meal before I slip into my pyjamas and head to bed!

But when the weekend comes, I cherish those two precious days. It’s my opportunity to focus on me, to relax, to catch up with loved ones and to indulge in food that I don’t have time to

I want to make healthy living simple and easy so you can make it a way of life.

It was then that I decided to dedicate my life to health and nutrition, and to spreading the wellness word. I studied at the Institute for Integrative Nutrition, began writing a blog and started to colaborate with other nutritionists.

I understand that life is a balancing act. Like a lot of you, I work long hours during the

make during the week.

I often get asked if my programme results in weight loss. I’m not interested in being a weight-loss guru, and neither do I advocate counting calories.

I want you to love food, and to love your body. I want to make healthy living simple and easy so you can make it a way of life.

So Ready . . .Steady . . . Glow! l

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MOROCCAN BEEF STEW WITH SPICED TAHINI YOGURT There’s nothing quite like a warming stew. It’s no secret that I have a love affair with my slow cooker – I just love the way it transforms even less-popular cuts of meat into restaurant-worthy meals Serves 2–3

For the stew 1 tbsp coconut oil or butter 2 red onions, finely sliced 3 tsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon ½ tsp cayenne 4 garlic cloves, crushed ½ tsp turmeric 500ml beef stock or chicken stock 400g stewing beef, cut into inch cubes

2 carrots, cut lengthways into 5cm chunks 100g green beans Grated zest of 1 lemon 50g toasted pine nuts

For the spiced tahini yoghurt 3 tbsp tahini 150g Greek yogurt Juice of ½ lemon 1 garlic clove, crushed ½ tsp chilli flakes 1 tbsp chopped fresh mint leaves, plus extra for serving Salt, to taste

l Heat the oil or butter in a pan, add the onions and cook for 5 minutes. Add in the cumin, coriander, cinnamon, cayenne, garlic and turmeric and a few tablespoons of the stock to prevent the spices burning. Stir well for 30 seconds until fragrant, then add in the meat and brown it for 30 seconds. Throw in the carrots and pour in the remaining stock, bring to a boil then reduce to a low simmer and cook with the lid on for 1½ hours. After this time, add in the green beans and cook for a further 10 minutes. l To make the tahini yogurt, mix the ingredients together well with a pinch of salt. l Finish off the beef by sprinkling it with the lemon zest and pine nuts and serve with a dollop of tahini yogurt and some extra fresh mint leaves.

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MADELEINE SHAW FOODIES

GRILLED HALLOUMI AND MANGO SLAW WITH COCONUT TAHINI DRESSING This is my dream summer salad; I love the sweet flavours of mango and fennel mixed with salty halloumi and drizzled with creamy tahini dressing. It’s a real crowdpleaser, perfect eaten al fresco on a warm evening Serves 4 Coconut oil or butter, for cooking 100g cashews 1 fennel bulb, thinly sliced, julienned or grated 1 carrot, thinly sliced, julienned or grated 1 mango, stoned and thinly sliced, julienned or grated 50g raisins 400g halloumi, cut

into 1cm slices 10g basil leaves, torn, to serve 1 red chilli, finely sliced, to serve Salt, to taste

Dressing 2 tbsp tahini Juice of 1 lime ½ tsp salt 1 tbsp finely grated ginger 1 tbsp coconut milk

l Heat 1 teaspoon of coconut oil or butter in a

pan, throw in the cashews and stir well to coat.

Sprinkle over some salt and keep stirring for a few minutes until golden. Tip out onto a plate to cool. l Mix the fennel, carrot, mango and raisins in a bowl. Combine the dressing ingredients, adding 1–2 tablespoons of water to thin it out. l Heat 1 tablespoon of coconut oil in a griddle or frying pan over a high heat, then grill the halloumi for 1 minute on each side until golden.

Top the veggies with the halloumi and cashews and drizzle over the dressing. Throw over the basil leaves and chilli to serve.

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FOODIES MADELEINE SHAW

PAN-FRIED TROUT WITH CUCUMBER, APPLE AND DILL SALAD The sweetness of the apple really goes well with this strong-flavoured fish, but if you can’t find trout fillets you could use salmon instead. Although capers are known to be high in sodium, they add an extra burst of flavour, which is just what fish needs Serves 2 1 cucumber, peeled, halved and cut into ½cm semicircles 1 tbsp Dijon mustard 1 tbsp fresh dill, chopped (or 1 tsp dried) 1 tbsp apple cider vinegar 2 tbsp olive oil 1 large avocado, peeled and stoned 1 apple, peeled and cored 1 shallot, finely minced 1 tbsp coconut oil or butter 2 tbsp capers 2 trout fillets Salt, to taste

l Place the cucumber slices in a colander, sprinkle with salt and let them sit to draw out the excess water for 10–15 minutes while you prepare the rest of the dish. l Make the dressing by mixing the mustard, dill, vinegar and olive oil together with a pinch of salt. Thinly slice the avocado and apple and throw into the dressing to stop them browning, along with the shallots, stirring well to combine. l Heat the oil or butter in a frying pan on a medium heat, throw in the capers and stir for 30 seconds then move them to the edges of the pan and throw in the trout, skin side down. Sprinkle over a little salt and cook for 5 minutes until the skin is crisp, then flip the fish over and cook for another minutes or so until almost cooked through.

The cooking time will depend on the thickness of the fillet, but look for golden skin, a bronzed top and flesh that is opaque all the way through. l Rinse the cucumber, drain and then pat dry with some kitchen paper and mix in with the salad. l Divide the salad among two plates and serve with the fish and a sprinkle of capers.

Ready, Steady, Glow! by Madeleine Shaw Published by Orion Books in hardback & eBook, priced £20/£10.99 18 foodies

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FOODIES CREME DE LA CREME

Take the cake BBC’s brand new show, Creme de la Creme, rises the baking stakes

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FEW STEPS from the frenzy of a main restaurant kitchen lies the patisserie kitchen. In contrast to the urgency of producing exquisite plates ‘right now’, here is an ordered, methodical arena, where forward planning is key. It’s a world of wonder and fun, where a handful of ingredients is stirred together with extraordinary artistry and transformed into an edible piece of art.

Many years of experience, dedication and passion are required to learn the art of professional patisserie. Pastry chefs understand the technical and scientific relationship between different ingredients, harnessing all their creativity to design, craft and produce stunning patisserie.

Whether making a croissant for breakfast or an eye-catching petit

gâteau for afternoon tea, it’s important to add your own personal touch.

Be patient. You have to wait for the right time to complete certain stages or it can drastically affect the finished product. When you’re waiting for bread to prove, for example, it’s ready when the dough springs back to the touch, not before – bake it too early and the loaf will be dense. Have a steady hand and a calm attitude when it comes to the finer details. Piping buttercream or attaching small garnishes and delicate pieces requires a delicate approach to achieve perfection.

Patisserie is all about the big reveal, the ‘ta-dah’ moment when you present your masterpiece to family and friends.

Every satisfied mouthful and gasp of amazement reflects the time and care it’s taken to produce. l

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FOODIES CREME DE LA CREME

HAZELNUT CHOCOLATE DACQUOISE Serves 14

For the chocolate crémeux 200g dark chocolate (70% cocoa solids), very finely chopped 80g egg yolks (4 medium) 40g caster sugar 200g milk 200g double cream

For the mixed berry compote 8g powdered gelatine 40g cold water 190g frozen mixed berries, thawed 65g fresh raspberries, mashed and sieved finely grated zest of 1 lemon 1 tbsp lemon juice 25g invert sugar or honey 25g caster sugar 3g fruit pectin powder For the hazelnut dacquoise 150g caster sugar 140g egg whites (from about 4½ medium) 30g plain flour 85g ground hazelnuts, plus extra for dusting 15g hazelnuts, chopped icing sugar, to dust For the decoration 115g mixed fresh berries such icing sugar, to dust

l To make the chocolate crémeux, whisk the egg yolks and sugar until just combined. l Bring the milk and cream to the boil. Add 2 tablespoons of the hot liquid to the egg yolks and mix well. Slowly pour the remaining milk mixture into the egg yolks, stirring constantly to keep it smooth. l Return the mixture to a clean pan and stir constantly for about 5–6 minutes. Take care not to let it boil. l Strain the mixture through a fine sieve, then pour about a third of it into the chocolate. Working from the centre outwards, stir to make a smooth emulsion. Add the remaining mixture in two separate batches, stirring until smooth and shiny. l Whizz the mixture with an electric hand blender. Cover with clingfilm and chill for at least 6–8 hours or preferably overnight. l To make the mixed berry compote, put the gelatine into a small bowl, add the water and set aside to soak. l Put the thawed berries into a medium pan with the mashed and strained raspberries, lemon zest and juice, and the invert sugar, or liquid glucose or honey. Place over a medium heat warm through. l Combine the caster sugar and pectin. Stir this mixture into the fruit and bring to the boil. Take the pan off the heat and stir in the gelatine until it dissolves completely. Allow to cool, then cover and chill for about 4 hours, or overnight until firm. l To make the hazelnut dacquoise, preheat the oven to 180°. Whisk 50g of the sugar and the egg whites until soft peaks are formed. l Sift the flour and ground hazelnuts into a separate medium bowl, adding any bits leftover in the sieve at the end, then stir in the remaining 100g sugar. Gradually fold this into the meringue mixture until combined, taking care not to knock out too much of the air. l Spoon the mixture into a piping bag fitted with a 1cm nozzle. Pipe the mixture in spirals, working from the centre to the outside, to fill the base of two lined and greased cake tins or flan rings. Sprinkle each with half the chopped hazelnuts, then dust with icing sugar. l Bake for about 20 minutes, until golden and firm. Cool on a wire rack, then carefully peel off the parchment paper. l Put one of the sponges onto a serving plate. Take the other sponge and use a 5cm cutter to cut a circle out of the middle. l Pipe a large rosette of crémeux onto the centre of the base layer and circle it with a border of large rosettes. l Pipe the compote in-between the piped crémeux border and the central rosette to fill any gaps. l Carefully place the second dacquoise on top and fill the hole with carefully arranged mixed berries. Dust lightly with icing sugar and serve.

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FOODIES CREME DE LA CREME

TRIFLE Serves 16

For the savaoiardi sponge 180g egg whites (6 medium) 150g caster sugar 120g egg yolks (6 medium) 80g plain flour, sifted 60g cornflour, sifted 15g flaked almonds icing sugar, to dust For the sherry syrup 15g caster sugar 15g water 70g sweet sherry For the mixed berry crème brûlée 3g powdered gelatine 15g cold water 40g caster sugar 60g egg yolks (3 medium) 50g frozen mixed berries, thawed, then puréed and sieved 250g whipping cream For the berry jelly tubes 12g powdered gelatine 60g cold water 500g fresh or frozen mixed berries, puréed and strained 2.5g agar agar powder For the vanilla bavarois 9g powdered gelatine 45g cold water 100g egg yolks (5 medium) 75g caster sugar 200g double cream 200g full-fat milk 1 vanilla pod, split open lengthways 360g whipping cream (confectioners’) sugar, for dusting

l For the savoiardi sponge, preheat the oven to 200°C. Draw a 28 x 18cm rectangle on 2 separate pieces of parchment paper. Turn them over and place each on the baking sheets. l Wisk the whites with 100g of the caster sugar until the mixture is a smooth and glossy meringue. In a separate bowl, whisk the egg yolks and remaining sugar until the mixture thickens. l Fold the egg yolk mixture into the meringue, followed by the flours.

Spoon into a piping bag and pipe diagonal lines on rectangles drawn on the parchment paper, ensuring they touch. Sprinkle with flaked almonds and dust with a little icing sugar. l Bake for 15–20 minutes. l Meanwhile, mix the ingredients for the sherry syrup. l Transfer the cakes to a wire rack. Slide each cake in turn, still on the parchment, onto a board and use a 28x18cm stainless still frame to mark a rectangle on each. Cut around it. Cut out a 22 x 5cm rectangle in the middle of one of the cakes. Set aside. l Line a clean board with parchment paper and put the frame on top.

Peel the paper off the complete sponge and put it inside the frame.

Brush some sherry syrup over the surface. l For the crème brûlée, soak the gelatine in water. Stir the sugar, egg yolks and fruit purée in a separate bowl. l Bring the cream to the boil. Add to the egg yolk mixture and stir.

Return to the pan and heat until it reaches 85°C. Take the pan off the heat and stir in the gelatine until dissolved. l Strain the mixture into a bowl and cool a little until it starts to thicken. Pour it over the sponge and chill for 15 minutes. l For the berry jelly tubes, soak the gelatine in water. l Gently heat the fruit purée and agar agar powder, stirring constantly until it reaches 92°C. Remove from the heat and stir in the gelatine until it dissolves. Leave to cool to setting point. l Stand 2 acetate tubes in a tall container, insert the funnel and spoon the jelly mixture into them. Chill in the fridge until set. l For the vanilla bavarios, soak the gelatine in water. l For the crème anglaise, scrape the vanilla seeds and pod into a saucepan. Add the cream and milk and bring to the boil.Pour onto the mixed egg yolk and sugar, stirring well. l Return the mixture to the pan and simmer, stirring constantly, until it reaches 85°C. Strain into a bowl and stir in the gelatine until dissolved.

Cool until the mixture reaches about 40°C. l Whip the cream. Add to the bowl of crème anglaise and fold. l Spoon a thin layer of bavarois into the frame and freeze for 20 minutes. Remove the jelly tubes from the acetate and place them on top. Spoon the remaining bavarois around the tubes. l Peel the paper off the remaining sponge and brush the underside with sherry syrup. Turn it over again and put it into the frame, pressing it gently. Transfer to the fridge for 2–3 hours. l Once the trifle has set, push a palette knife around the edges of the frame and lift it off. Transfer to a serving plate. Arrange fruit on top with a few mint leaves, then dust with icing sugar.

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FOODIES CREME DE LA CREME

WHITE CHOCOLARE SACHERTORTE Serves 10-15

l For

the white chocolate glaze, soak the gelatine in water. the cream and milk to the boil. Stir in the gelatine until dissolved, then pour the mixture over the chocolate in a large bowl. Stir well to make a smooth emulsion. Allow to cool, then leave to set in the fridge for at least 12 hours. l For the sponge, preheat the oven to 200°C and melt the chocolate, ensuring the temperature doesn’t rise above 45°C. l Cream together the butter and icing sugar until the mixture looks pale and fluffy. Add the egg yolks, little by little, beating until completely combined before each addition. Slowly beat in the melted chocolate. l Whisk the egg whites and caster sugar in a clean bowl until firm with smooth peaks, then fold into the butter mixture. l Sift the flour into the bowl and fold it, cutting through the mixture with a large spoon to ensure it is well combined. l Divide the cake batter between 2 lined and greased baking sheets and spread out with a palette knife to rectangles measuring 30 x 40cm. Bake for 15–20 minutes. l Put one sponge layer on a board and cut it in half widthways.

You should have 2 rectangles measuring 30 x 20cm. Trim each piece again to 28 x 18cm so that they will fit neatly in a stainless steel frame. Repeat with the second sponge layer. l Put the frame on a clean sheet of parchment paper and lay one of the sponge rectangles inside. Spread the sponge with a thin layer of apricot jam and lay another sponge on top. Repeat until all the sponges are layered up and brushed with jam, then transfer to the freezer for 1–2 hours until firm. l Melt the glaze by gently warming it in the microwave or resting the bowl over a pan of just simmering water, making sure the base doesn’t touch the water. Check the mixture as it melts and make sure it doesn’t go any higher than 35°C. l Line a work surface with clingfilm and put a wire rack on top.

Slide a palette knife down the sides of the cake to remove the frame, then slip it underneath the cake to loosen it from the parchment. Lay the cake on the wire rack and pour the glaze over it. Use a palette knife to spread the glaze quickly and evenly over the top to ensure it’s smooth. Put the cake back on the board and chill for 30 minutes. l Trim the sides of the chilled cake so that there is a neat edge all around the edge. Pile the berries in one corner and sprinkle the finely chopped pistachios in neat curves over its length. Arrange some chocolate curls over the top and serve. l Bring

For th white chocolate glaze 1.5g gelatine 7.5g cold water 300g white chocolate, very finely chopped 75g whipping cream 75g whole milk For the sponge 100g white chocolate, broken into pieces 110g butter, softened 35g icing sugar 100g egg yolks (5 medium) 150g egg whites (5 medium) 150g caster sugar 110g plain flour For the assembly and decoration 150–200g apricot conserve Chocolate curls a few raspberries, strawberries and a string of redcurrants 15g pistachios, peeled, roasted and finely chopped

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Bake Off: Crème de la Crème by Martin Chiffers and Emma Marsden, is published by Hodder & Stoughton, £25.

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24/03/2016 11:59

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Visit us at 37 Broughton Street or 8 Brougham Street, Edinburgh Shop from over 12,000 vegetarian, vegan, organic, Fairtrade, free-from and special diet products in-store and online

24/03/2016 16:30

SCOTTISH LARDER

Charles Macleod The home of Stornoway Black Pudding - the only black pudding for a true full Scottish breakfast www.charlesmacleod.co.uk R.R Spink Celebrate Scottish waters with deliciously smoky trout and salmon fillets www.rrspink.co.uk

Local heroes

Edinburgh Gin A cocktail staple www.edinburghgin distillery.co.uk

Galloway Lodge Preserves Beautiful, handcrafted preserves for every occasion www.galloway-lodge. myshopify.com

Scotland has a lot to offer when it comes to artisan produce

The Highland Chocolatier The perfect luxury chocolate – as a gift to someone else, or to yourself! www.highlandchocolatier.com

Great Glen Charcuterie Sample some of Scotland’s finest wild venison with these handmade artisanal meats www.greatglencharcuterie.com

R&B Distillers Delve into R&B’s handcrafted selection of awardwinning whiskys rbdistillers.com

The Wee Fudge Company Melt-in-themouth fudge, which you can personalise with your own creations. www.weefudge. co.uk foodies 29

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NEW RESIDENTS BAR/LOUNGE

The Four Seasons Hotel in Perthshire Scotland is situated in a picturesque setting on the banks of Loch Earn.

The natural beauty of this location is the first delight for every visitor to St. Fillans, and the position of the Four Seasons, looking south-west down Loch Earn, is one of the most enviable settings in Scotland St. Fillans, Perthshire, PH6 2NF 01764 685 333

www.thefourseasonshotel.co.uk

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Belle Ecosse

Book now on: 01764 681451 or email: info@barleybree.com Barley Bree Restaurant with Rooms: 6 Willoughby Street, Muthill, Crieff, Perthshire, PH5 2AB

Fantastic Scottish Food with a Gallic Twist

www.barleybree.com

24/03/2016 16:40

PERTHSHIRE PERTHSHIRE FOODIES FOODIES FOCUS FOCUS

REAL HISTORY Perthshire has a tradition of great food KNOCK CASTLE HOTEL & SPA Drummond Terrace, Crieff, PH7 4AN www.knockcastle.com Nestled in the historic market town of Crieff, Knock Castle is the perfect spot to experience prime Scottish hospitality. The stunning castle is surrounded by Perthshire’s lush woodland and hills. Distinguished for its cuisine, The Oak Restaurant serves a seven course degustation.

A dream sanctuary for food lovers where luxury meets relaxation.

FONAB CASTLE HOTEL Foss Rd, Pitlochry, PH16 5ND www.fonabcastlehotel.com Sitting on the banks of Loch Faskally, Fonab Castle offers an immersive getaway experience. You will embark on a culinary journey, providing satisfaction for every mealtime, occasion and craving. For fine dining, Sandemans Restaurant provides dishes that both gourmands and less adventurous eaters will enjoy.

For something a bit more laid back, the Brasserie serves comforting fare with class. Prepare for the perfect indulgent escape surrounded by stunning views.

Above: Duchally, Fonab Below: Knock Castle and Kinloch KINLOCH HOUSE Blairgowrie, PH10 6SG www.kinlochhouse.com Fancy a stay in the lap of luxury?

With its log fires, Kinloch House is the place. At the country house, the Head Chef and his team serve scrumptious dishes that center around the area’s most renowned ingredients, including a diverse selection of wild game, Aberdeen Angus beef, seafood

and fruits. Let life’s stresses dissipate as you enjoy comfort and luxury at this cozy spot.

DUCHALLY COUNTRY ESTATE Gleneagles, Auchterarder, PH3 1PN www.duchally.co.uk Duchally Country Estate is surrounded by Perthshire’s stunning countryside, which can be admired from the hotel’s lush lodges.

It also provides exceptional cuisine throughout the whole day.

From its Perthshire breakfast to foodies 31

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BELLFIELD ORGANIC NURSERY GROWERS OF ORGANIC VEGETABLES DELIVERED TO YOUR DOOR ORGANIC VEGETABLE BOX SCHEME DELIVERIES WEEKLY OR FORTNIGHTLY we deliver throughout fife, tayside, glasgow, edinburgh, stirling.

CALL OR EMAIL TO PLACE YOUR ORDER Phone; 01738 850 589 orders@bellfieldorganics.com www.bellfieldorganics.com

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PERTHSHIRE FOODIES FOCUS

lunch and dinner at the Whisky Bar and Restaurant, mouthwatering meals await. Love sweets and a wee dram? The Country Estate is also known as ‘Scotch Whisky Embassy’, where scrumptious homemade desserts like Duchally Mess with a splash of Glenfiddich can be enjoyed.

THE CARIN LODGE & HOTEL Orchil Rd, Auchterarder, PH3 1LX www.cairnlodge.co.uk This former-hunting-lodge-turnedboutique-hotel resides in the picturesque village of Auchterarder.

Its soothing aesthetic will envelop you, and its restaurant, The Grill Room, offers delicious dishes served in stylish surroundings. On warmer days, you can enjoy al fresco dining in a spacious terrace surrounded by beautiful gardens.

Carnivores will be delighted with the restaurant’s signature steaks, prepared on an Inka grill; they are something to behold.

THE KENMORE HOTEL The Square, Kenmore, Perthshire PH15 2NU www.kenmorehotel.com Scotland’s oldest inn, The Kenmore Hotel stands the test of time.

The historic hotel sits amidst Kenmore’s scenery, which includes awe-inspiring countryside and outlooks of the Tay. Need a caffeine fix?

At the Boar’s Head Bar you will find a delectable coffee.

Looking for something stronger?

Grab an evening drink at Poet’s Bar and get comfortable at a cozy spot beside the open fire. l

WHERE TO EAT & BUY THE ROOST RESTAURANT Forgandenny Rd, PH2 9AZ www.theroostrestaurant.co.uk Homegrown and foraged vegetables are a staple of The Roost’s menu.

BARLEY BREE RESTAURANT WITH ROOMS 6 Willoughby St, PH5 2AB www.barleybree.com French cuisine with a Scottish twist. Each dish will leave you wanting more!

CHEZ ROUX RESTAURANT AT CROMLIX HOTEL Cromlix, Kinbuck FK15 9JT www.cromlix.com Witness the behind the scenes, with an open kitchen run by the award winning head chef.

THE NORTH PORT RESTAURANT 8 North Port, PH1 5LU www.thenorthport.co.uk Indulge in prime Scottish larder;

Above: Cromlix kitchen, Barley Bree and Charlotte Chocolate Flowers wild, cultivated and/or bred. Sit back and enjoy the intimate and cozy surroundings.

CHARLOTTE FLOWER CHOCOLATES The Old Schoolhouse, Acharn, PH15 2HS charlotteflowerchocolates.com Perthshire is woven into each of the chocolates, which really do include local flowers and fruits.

Simply delicious!

HUGH GRIERSON ORGANICS Newmiln Farm, PH1 1QN www.hughgrierson.co.uk A traditional family farm with a passion for sustainable living.

STEWART TOWER DAIRY Stanley, PH1 4PJ www.stewart-tower.co.uk Ever heard of a farm/ice cream parlour before?

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FOODIES NORMAN MUSA

MALAY MAGIC Chef Norman Musa has been at the forefront of Malaysian cooking in the UK for a decade

I

HAVE lived in the UK for 21 years and the thing I miss most about Malaysia is, and always will be, the food. My obsession with recreating the flavours from back home spurred me to set up my own restaurant, Ning, in Manchester back in 2006. Here the menu is filled with classics like roti canai and rendang as well as more unusual dishes like spicy baked haddock, where I take traditional flavours less commonly seen in the UK and work them up into delicious dishes using local seasonal ingredients. But still I miss the delicious street-food snacks that you find on every street corner in Pendang.

Food is at the heart of Malaysian life.

Big cook-ups for family gatherings, eating street food at roadside hawker stalls, and cooking banquets for 2000 guests are all part of our cultural scene.

What’s more, eating is a 24/7 activity, and it’s certainly not unheard of for us to eat out at 2 a.m., with the whole family in tow.

Although there are now supermarket chains in most cities, traditional street food is alive and kicking up and down the country. Out on the streets you’ll find the full-on sensory experience of real Malaysian food: from village markets touting a kaleidoscopic array of fruits and vegetables, to curb-side stalls offering one single, exquisite dish.

Food is what Food is at the heart brings us Malaysians of Malaysian life together, and we are rightly proud – eating is a 24/7 of it. Our food has activity an incredibly rich blend of influences.

Think Portuguese-meets-Arab-meetsIndian-meets-Chinese-meets-Thai-andIndonesian and you’re close! Admittedly you don’t find all these flavours in one single recipe, as different dishes combine different influences. But the point is that Malaysia has a complex ethnic history and it makes for amazing food. l

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FOODIES NORMAN MUSA

PRAWN CURRY - LAKSA KARI LAKSA UDANG I have taught this dish many times at my cookery classes and it has never failed to impress my students and become an instant hit. The blend of spices and the heat from the dried chillies, together with the coconut milk, makes the dish creamy and aromatically spicy

Serves 2-3 150g vermicelli noodles ½ tsp ground turmeric 6 tbsp vegetable oil 12 raw king prawns, peeled 1½ tsp fine sea salt 1 tsp white sugar 100ml coconut milk 100g spinach, cut into 10cm strips 6 pieces of ready-made fried spongy tofu, each cut into 4 100g beansprouts Juice of 1 lime

For the spice paste 8 dried chillies, soaked in boiling water for ten minutes 3 shallots 4 cloves of garlic 2.5cm of fresh ginger 2 stalks lemongrass (use bottom half only) ½ tsp shrimp paste, dry-toasted (or fish sauce)

l Purée all the paste ingredients in a food processor until smooth. l Put the vermicelli noodles into a bowl and add 1 litre of boiling water. Blanch for 2 minutes, then drain. Transfer the noodles into a bowl of ice-cold water for 3 minutes, then drain again and set aside. l In a frying pan, dry-toast the spice mix ingredients on a medium heat for 30 seconds, then transfer to a spice grinder and grind until fine. l In a bowl, mix together thoroughly the blended spice paste, ground spice mix and ground turmeric. l Heat a saucepan over a medium heat. Add the oil and sauté the spice paste mix for 2 minutes, until fragrant. Add the prawns and cook for 2 minutes, until they have turned pink and are cooked. Add the salt, sugar and coconut milk, along with 750ml of water, and bring to the boil. l Reduce the heat to low and add the spinach, tofu, beansprouts, drained noodles and lime juice. Cook for 2 minutes, then transfer to a bowl and serve.

For the ground spice mix 1 tbsp coriander seeds 1 tsp cumin seeds 1 star anise 1 cinnamon stick ½ tsp black peppercorns 2 green cardamom pods

Amazing Malaysian, Norman Musa, Square Peg, £20 36 foodies

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FOODIES NORMAN MUSA

CHICKEN SATAY SKEWERS - SATE AYAM Chicken satay is always a crowd-pleaser and is an ideal party dish. There are many different types of marinade, and this is one of the simplest, giving the chicken a smoky caramelized flavour with a hint of lemongrass, cumin and turmeric. For a complete satay meal, it is served with peanut sauce, cucumber wedges, red onion slices and, if you want to be really authentic, cubes of pressed rice Makes 30 4 stalks of lemongrass (use bottom half only) 1kg of boneless chicken thighs, cut into 10cm-long strips 3 tbsp ground turmeric ½ tbsp ground cumin 2 tsp fine sea salt 3 tbsp white sugar 30 bamboo satay skewers, 17.5cm long (soaked in water for 30 minutes if barbecuing)

For the brushing oil 100ml vegetable oil 1 tbsp white sugar 50ml coconut milk 1 stalk of lemongrass, bruised

l Blitz the lemongrass with a dash of water until smooth, using a food processor or hand blender. Transfer to a bowl and add the chicken, turmeric, cumin, salt and 3 tablespoons of sugar.

Mix thoroughly, then leave to marinate for at least two hours, and preferably overnight in the refrigerator. l Carefully thread the chicken pieces on to the bamboo skewers.

The meat should cover the skewer to prevent it getting burnt when grilling. Cover the tip of the skewer too. To make the brushing oil, put the oil, sugar and coconut milk into a small bowl and mix well. l Satay is best when cooked on a barbeque or a charcoal grill; alternatively you can use a griddle pan. Place the chicken skewers on the barbecue or grill and use the bruised lemongrass to coat them with the oil mixture and keep the moisture in. Turn the skewers to make sure the chicken is coated evenly. l When the chicken is cooked through, and is brown and slightly charred, garnish with the onion and cucumber and serve with peanut sauce.

For the garnish 1 red onion, cut into thick slices 1 cucumber, cut into small wedges

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NORMAN MUSA FOODIES

FAMOUS PENANG WOK-FRIED FLAT NOODLES WITH PRAWNS - CHAR KUEY TEOW This is a Malaysian street food delight, originally from my home town of Penang and well known for its smoky and charred flavour. This is one of the top five dishes that I introduce to westerners as the ultimate Malaysian food. To give the noodles a really smokey flavour, you need to get the flame into the wok, but this is very difficult without proper training and practice. Dried flat rice noodles come in different widths, but the 10mmwide size is the best and the most authentic one to use. The noodles have to be fried on a high heat. If you can’t find garlic chives, use spring onions instead Serves 2 200g dried flat rice noodles, 8 or 10mm wide 2 tbsp vegetable oil, plus extra for scrambling the egg 3 cloves of garlic, finely chopped 10 raw king prawns, peeled 10 fresh cockles, shells removed 2 tbsp chilli paste, ready-made from a jar or homemade 3 tbsp light soy sauce 3 tbsp sweet soy sauce 1 egg 125g beansprouts 50g kow choi (garlic or Chinese chives) or spring onions ½ tsp sesame oil A pinch of ground white pepper

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l Bring plenty of water to the boil in a medium saucepan and turn off the heat. Blanch the noodles for 8 minutes without the lid, drain and run cold water over them, then drain again and set aside. l Heat a wok or a large frying pan over a high heat and add the 2 tablespoons of oil. Sauté the garlic for 5 seconds or so, then add the prawns and cockles. Cook until the prawns turn pink.

Add the chilli paste and fry for 30 seconds, then add the noodles and the two soy sauces. Fry for 2 minutes, until the noodles have soaked up the sauce. l Push the noodles to one side of the wok and drizzle in a little more oil. Break in the egg and let it scramble, then stir into the noodles. Add the beansprouts and chives and cook for 1 minute, then turn off the heat, drizzle with the sesame oil, give it all a good stir and transfer to a platter or shallow bowl. l Sprinkle with the pepper and serve straight away.

24/03/2016 09:50

COLLECTIVELY DISTINGUISHED. INDIVIDUALLY UNIQUE. The artful distillation of modern Scottish gin

www.edinburghgindistillery.co.uk • info@edinburghgindistillery.com

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@edinburgh_gin

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GIN FOODIES FOCUS

Scottish gin is giving London and Plymouth a run for their money

Just the tonic DAFFY’S GIN 3-5 Melville St, Edinburgh EH3 7PE www.daffysgin.com Daffy’s Gin was created by husband and wife Chris and Migonne Khazaka and is crafted using their innovative “slow cook” distillation process in an ancient copper still. The result is a perfect, dry gin.

GIN BOTHY Angus Glens www.ginbothy.co.uk Handcrafted in the Angus Glens, the Gin Bothy is the quintessential artisan gin distillery. Kim Cameron uses natural botanicals to create a spirit steeped in fruit, with a few topsecret ingredients added for flavour.

CAORUNN GIN Balmenach Distillery, Moffat Distillery Towers Rd, Airdrie www.caorunngin.com Caorunn is made in the Speyside countryside, which finds its way into each bottle. Six traditional gin botanicals are used, with ingredients such as dandelion, heather and rowan berry.

Above: Kirsty’s Gin MAKAR GIN The Glasgow Distillery, Glasgow www.glasgowdistillery.com Makar is the first Glaswegian gin to join the handcrafted gin revolution, brought to life by Annie, a copper pot still which infuses it with seven botanicals from around the world.

ROCK ROSE GIN Dunnet Bay Distillery, Dunnet, Thurso, Caithness KW14 8XD www.dunnetbaydistillers.co.uk Ingredients in this Caithness gin include its namesake, the Rhodiola rosea, foraged from the surroundings, to create a bold, crisp, stimulating and fruity flavor.

NB GIN North Berwick www.nbgin.com From the stunning shores of North Berwick to the shelves of chic bars across the globe, NB Gin has firmly placed Scottish gin on the artisan spirit map. It’s perfect straight, in a classic G&T or as part of a cocktail.

KIRSTY’S GIN Arbikie Distillery, Arbroath www.arbikie.com/gin Master Distiller Kirsty Black has created the first Scottish gin to be distilled from scratch without using grain neutral spirit. Kelp, carline thistle and blackberry botanicals are a tribute to the Angus region, and make for a creamy and fruity gin.

EDINBURGH GIN 1a Rutland Pl, Edinburgh EH1 2AE www.edinburghgindistillery.co.uk The Edinburgh Gin distillery is a must-visit for gin enthusiasts. Smallbatch gins are handcrafted using a selection of botanicals for extra flavour. Try the Seaside Gin for a coastal twist.

STRATHEARN GIN Bachilton Farm Steading, Methven, Perth PH1 3QX www.strathearndistillery.com A new contender in the buzzing Scottish gin scene, Strathearn gin is hand crafted in small batches and packs a punch with its high alcohol percentage and bold taste. l foodies 43

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We are passionate about great tasting food and the pleasure of sharing it with others.

Koolba is committed to foods that are fresh & healthy and that is why we have gained an excellent reputation and have won multiple awards over the last 14 years.

109-113 Candleriggs Merchant City, Glasgow G1 1NP Tel: 0141 552 2777 www.koolba.com Fullpage.indd 10

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MERCHANT CITY FOODIES FOCUS

NO MEAN CITY Merchant City returns to its historic glory 13TH NOTE 50-60 King Street, G1 5QT www.13thnote.co.uk A truly eclectic Glasgow venue, the dog-friendly 13th Note has long played host to Glasgow’s arts scene with live music, comedy and theatre.

It also serves up some of Merchant City’s finest, award-winning veggie and vegan fare, such as the signature Note Salad, including chickpeas, beetroot and seeds. Thirsty? Check out their drinks menu, which boasts a cracking selection of craft beers and specialty wines.

Top: Hutchesons and KoolBa BLACKFRIARS 36 Bell Street, G1 1LG www.blackfriarsglasgow.com Serious about their ales and passionate about their food, Blackfriars deliver on both quality and variety. Offering classics like fish and chips, yet also exploring exotic flavours like the Thai Veg Burger, Blackfriars puts a tasty twist on conventional pub fare.

With the largest selection of craft beers in Glasgow, Blackfriars stands out in Merchant City as a junction of the traditional and the experimental.

BAR 91 91 Candleriggs, G1 1NP www.bar91.co.uk A cozy cafe that transforms into a chic night-time venue, Bar91 sits at the heart of the buzzing Merchant City. Modern yet unpretentious, it delivers on its promise of “Food Made Good”, with fresh,

locally sourced ingredients and specials chalked up daily.

HUTCHESONS BAR & BRASSERIE 158 Ingram Street, G1 1EJ www.hutchesonsglasgow.com Hutchesons is a culinary destination in its own right, with three unique floors offering distinctly different dining experiences. The café transforms into a trendy cocktail joint and champagne lounge by night. Upstairs features exquisite steaks and succulent seafood.

For a more intimate experience, The Glenfarclas dining room awaits. foodies 45

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36 Bell St | Glasgow | G1 1LG 0141 552 5924 www.blackfriarsglasgow.com

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MERCHANT CITY FOODIES FOCUS

BRUTTI COMPADRES Unit 4 Virginia Court, G1 1ST www.brutticompadres.com Tucked away in a small courtyard, Brutti Compadres is a hidden gem.

Inspired by flavours from across the Mediterranean, the menu consists mainly of small, simple plates designed to delight diners with a variety of unique flavours, from halloumi and chickpea stew to pulled pork pizza or roast chicken and artichoke salad.

CUP TEA GARDEN Virginia Court, Merchant City www.cupglasgow.co.uk A beautifully charming tearoom, the Cup Tea Garden is a must-stop for a tasty breakfast or leisurely lunch.

Pop in for afternoon tea, where you’ll be showered with scrumptious sweet and savoury nibbles, or tuck into the a la carte menu, which offers gems like the pulled chicken and Asian slaw.

KOOLBA 109 Candleriggs, G1 1NP www.koolba.com A modern and inviting restaurant, Koolba is synonymous with fresh, homemade authentic Indian and Persian cuisine. With a personally sourced beer and wine list

Top clockwise: Once Upon a Tart, Hutchesons and KoolBa Below: Brutti Compadres carefully crafted to complement the food menu, it is sure to be a memorable dining experience.

Firm favourites include the homemade chicken pakora and the peshwari naan.

ONCE UPON A TART 45 King Street, G1 5RA www.onceuponatart.co.uk Stylish and avant-garde, Once Upon a Tart has taken over this gallery space in Merchant City. Get ready for a range of rustic sandwiches, gourmet salads and, of course, loads of tasty baked goodies!

Marvel at their ever-changing cake display and indulge in the irresistible

chocolate raspberry brownies.

With a sweet yet sultry vibe, this delightfully quirky cafe is a slightly twisted wonderland for the senses.

WAREHOUSE 61-65 Glassford Street, G1 1UG warehousemerchantcity.co.uk From early morning until late evening, Warehouse entices with fresh, flavourful dishes. A charming atmosphere and curated soundtrack set the tone, while Warehouse’s alluring character and delicious food make for a truly enjoyable dining experience. Kickstart your meal with the coffee-cured venison over pear salad followed by the mustard Parisian gnocchi. In a hurry? Try something from their express lunch menu. l foodies 47

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FOODIES KITCHEN DESIGN

POP ART SMART Be inspired by the bright colours of the 1950s to give your kitchen a bold makeover

W

HEN they first arrived in Marseille – the cite phocéene, as it is sometimes called, after its founders in 600 AD – the Parisian owners of this apartment explored from one end of the city to the other, trying to really get to know every neighbourhood – and there are many of them. They loved the air, the clear light, the coastline and, of course, the bantering jokes of this city of the mistral, the strong northwesterly wind that whistles through on a regular basis.

As they climbed the steps of this small, rather anodyne 1950s building, the first thing they noticed was the view, with – directly opposite – the Frioul islands and the Château d’If, looking as if they were but a bat’s squeak away.

They asked a local firm of architects, ADR, led by Henry Roussel and Eric

‘As modern-looking today as when it was built.’

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FOODIES KITCHEN DESIGN

Modern Retro by Caroline Clifton-Mogg, Jacqui Small, £30

Steiner, if they could make something of the 65m² pied-á-terre. It was decided to revamp what was basically a characterless concrete box using a colour palette of about twelve strong colours, furniture and objects from the 1950s and referencing Le Corbusier in everything – from the use of colour to the choice of pieces and, of course, the layout and arrangement of the space.

The open kitchen of the apartment has a countertop in techno quartz.

The colours of the made-to-measure storage units are a bright, citrus mix.

The trio of pendant lights are pressed glass and steel.

Close to the entrance hall and leading out from the sitting space is the dining area, organized around a 1960s greenglazed Keramos Sevres ceramic dish on the table. On the sideboard, below the striking sunray mirror, is a black metal lamp from 1955.

As modern-looking today as when it was built, the fiery red outdoor fireplace is set into the wall by the pool, with an asymmetrical low table that curves around a post.

The lines and colours, materials as well as the furniture and decoration at Marmouget look as strikingly modern today as they did in the 1950s. l

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FOODIES JASON HENDERSON

WHITE CHOCOLATE RISOTTO WITH SCALLOPS, PEPPER GEL AND CARROT PUREE

Serves 6 6 hand-dived scallops 500g risotto rice 1.5 litres veg stock 2 onions, finely chopped Oil Garlic Rosemary 10g white chocolate 80g risotto rice 10ml cream Pinches of dill, chervil, chives, and parsley 1 lemon 1 red, yellow and green pepper 3 x 150 ml veg stock 4.5g agar agar 5 carrots 250g butter 3 peppers, diced 3 beetroot 6 half slices of Parma ham Selection of micro herbs

l Make a pepper gel by blitzing peppers, 1 colour at a time. Pass the first colour of blitzed pepper through a fine cloth. l Add 150ml of veg stock and 1.5g of agar agar and boil. Cool on a tray until set. Once set, blitz until smooth. l Repeat with each colour and set aside for presentation. l Make the carrot puree by peeling the carrots. Boil in a pot with butter and water until reduced. Blitz the carrots in a blender and mash until smooth. l Make the Parma ham crisps. Put the Parma ham on greaseproof paper to dry. Place in an oven for 10 minutes at 180° until crispy.

l For the beetroot dust, peel and cut the beetroot. Then dry slowly in the oven. Blitz until dust. l To make the risotto, fry the onion and add the risotto rice. Add the garlic and rosemary and cover with veg stock. Cook for 14 mins. Add the chocolate, herbs, cream, salt, pepper and squeezed lemon juice. l Half the scallops then pan-fry for 10 seconds each side. Finish with lemon. l Using a brush, run a carrot puree line across the plate. Place some artistic dots with the pepper gels around the plate. Place risotto in the centre with the scallops resting on the top.

Garnish with Parma ham crisps.

JASON HENDERSON HEAD CHEF KNOCK CASTLE HOTEL What does cooking mean to you?

I love cooking – it’s my passion! When I’ve created something from start to finish that someone else enjoys eating, it’s a great feeling.

What are your favourite ingredients?

I like cooking with anything as long as it’s fresh. I’m always learning new ways of doing things and mastering new dishes.

How has starring in a TV series affected you as a chef?

It hasn’t affected me at all…

I still do breakfast shifts and peel the tatties!

www.knockcastle.com www.summerhousekitchen.tv

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COOK SCHOOLS FOODIES

Bread winner Learn how to master the art of bread making with these courses DUKE STREET COUNTRYSIDE COOK SCHOOL Kingston, North Berwick EH39 www.dukestreetgroup.com Duke Street provides a range of bread-making classes for beginners and experienced bakers. Experience the art of bread-making by learning the techniques of mixing and hand moulding. Interested in the science behind bread?

The Countryside Cook School gives you an insight into the process of fermentation, providing a whole new perspective on this classic staple.

LESLEY’S KITCHEN BREAD SCHOOL The Old Church, Glasgow Rd, Muirkirk KA18 3RN www.lesleyskitchen.com Set in the serene landscape of Ayrshire, Lesley’s Kitchen Bread School offers classes focused on an engaging hands-on experience.

Housed in a converted Victorian church, the Bread School has a

variety of courses for all levels, including classes on international breads like Italian, French and Scandinavian. Lesley’s Kitchen even offers gluten-free baking options!

BREAD MATTERS Macbiehill Farmhouse, Lamancha, West Linton, Peeblesshire EH46 7AZ www.breadmatters.com Did you know that you can help the environment by making bread? Bread Matters is dedicated to the social, economic, cultural and health benefits of bread-making. The classes are focused on sustainability and wellbeing, by teaching slow

From top: Blair Atholl Watermill & Tea Room and Bread Matters fermentation and using homegrown grains. At the baking studio powered by renewable energy, you can experience baking bread with a large wood-fired oven amongst scenic organic agroforestry.

BLAIR ATHOLL WATERMILL & TEA ROOM Ford Road, Blair Atholl, Pethshire PH18 5SH www.blairathollwatermill.co.uk Through a one-day intensive class you will learn to make various types of bread with different flours using a traditional approach. At the end of the course you will receive a recipe pack, a bag of stone ground wholemeal flour and an apron.

Located in the idyllic Perthshire countryside, Blair Atholl Watermill has a bakery, garden, tea room and small shop in the mill, which you can also explore. l

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24/03/2016 09:07

BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Scottish depots of Gordon& Macphail, Wallaces TCB, Inverarity Morton, Forth Wines, Filshill Cash & Carry, Alchemy Drinks, Speciality Drinks, Allson Wholesale and leading specialist whisky retailers.

Distillery & Visitor Centre, Lochranza, Isle of Arran KA27 8HJ - Tel: +44 (0) 1770 830264 robertburnswhisky

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www.robertburnswhisky.com

24/03/2016 16:51

FOODIES SPA

THE SALT CAVE 33-35 Marionville Road, Edinburgh EH7 5UD www.saltcave.co.uk Come here for a unique detox for your respiratory system: Salt Therapy, a treatment that dates back to ancient times. It will not only detox your respiratory system, it relieves asthma, allergies, COPD and hay fever. The treatment also relieves symptoms of skin conditions like eczema. All you have to do is sit back, relax and breathe deep.

Book now!

ONE SPA 8 Conference Square, Edinburgh, EH3 8AN www.onespa.com Put a spring in your Step with One Spa’s one-day package. This elite spa therapy will help you shake off the winter blues and leave you feeling as fresh as blossom on a warm, clear day. This spring renewal includes a personalized intensive facial treatment followed by a full body essential massage.

MALMAISON ABERDEEN SPA 49-53 Queens Road, Aberdeen AB15 4YP www.malmaison.com Residing in Scotland’s Granite City, this hotel is home to a hidden spa gem, a luxurious space for those looking to recharge their batteries. The Midweek Mal Moment treatment is perfect for a quick reinvigorating fix, yet more indulgent options are also on offer.

THE CARRICK SPA Cameron House, on Loch Lomond, Alexandria G83 8QZ www.qhotels.co.uk Fancy a truly relaxing day? You can sit back and indulge in a variety of treatments at The Carrick Spa. Boasting a rooftop infinity pool, hydrotherapy pools, a sauna, steam room, caldarium and an infra-red room, it’s an aquatic paradise.

Gorgeous views of the Carrick Golf Course and Loch Lomond beckon.

NAPIERS BEAUTY THERAPY AT NAPIERS CLINIC 18 Bristo Place, Edinburgh EH1 1EZ www.napiers.net If you’re a fan of trendy spa

treatments and products, Napiers Beauty Therapy is the place to be. The clinic offers a vast range of specialist skin and beauty

therapies. Napiers also offers classics like manicures, pedicures and massages, so you can be pampered in style. foodies 55

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COCKTAILS FOODIES

Good spirits Experimental cocktails are the perfect way to get your weekend started

SAINT GERMAIN DES PRÉS This cocktail comes from the second-ever menu at ECC Chinatown and has remained there ever since, quickly becoming an ECC classic. It was originally created by barman Nicolas de Soto during his travels around the world and prior to ECC was known as Nico’s Gimlet. It’s a refreshing dose of cucumber followed by a fiery kick from the spice tincture. This is a cocktail you could drink all evening, any time of the year Garnish: Cucumber slice Glass: Coupette 40ml Hendrick’s gin 20ml Saint Germain elderflower liqueur 20ml fresh lime juice 20ml elderflower cordial 1 egg white 5ml fresh cucumber juice 1–2 dashes of spice tincture Ice l Place all the ingredients in a cocktail shaker without ice and shake vigorously. l Top up with ice and shake again for about 20 seconds. l Double strain into a chilled coupette and garnish with a slice of cucumber.

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FOODIES COCKTAILS

MINUS ET CORTEX This is a twist on the Tom & Jerry cocktail.

Garnish: Grated nutmeg Glass: Coupette 30ml spiced rum 10ml dark rum 1 egg, beaten 1 dash of Angostura Bitters 10ml sugar syrup 30ml Cacolac, or other chocolate milk ice

Experimental Cocktail Club: London. Paris. New York.

Ibiza by RomĂŠe de Goriainoff, Olivier Bon, Pierre-Charles Cros & Xavier Padovani, published by Mitchell Beazley, ÂŁ20.00.

l Place all the ingredients in a cocktail shaker without ice and shake vigorously until well combined. l Add some large cubes of ice and shake again. l Strain into a coupette and garnish with grated nutmeg.

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THAT’LL DHU NICELY. Debate rages over the distiller’s art but one name unites devotees and dabblers alike: Tamdhu.

Arguably the world’s finest 10-year old single malt whisky; established on Speyside 1897, reborn on Speyside 2013 (in hand-selected sherry casks no less).

So, once more, all can enjoy Tamdhu’s fresh, rich, spicy notes and pure natural colour.

Go on, carpe dhuem.

Rediscover Tamdhu at tamdhu.com

Enjoy your dram responsibly.

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24/03/2016 16:52

FOODIES FOCUS BEER

An art and a craft Scotland’s brightest brewers of bottled gold

T

HE SCOTTISH craft beer scene has exploded in recent years. With an influx of interesting new flavours and independent breweries creating them, the trend is evident in almost every pub and bar in the country.

Taking inspiration from the craft beer movement in the US, Scottish producers have gone on to make it their own, utilising the wealth of fantastic local produce on offer to create high quality products to tantalise beer lovers, and employing creative and passionate team members to devise exciting flavours.

Craft brewers Cromarty and Wooha both cite maintaining a

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Below: Harviestoun and Barney’s Beer balance between drinkability and intrigue as a defining trait of the perfect beer, while Williams Bros.’ aim to create a diverse range with something for everyone. Drygate are committed to the search for new ground too, yet their focus lies with consistency and fantastic quality – a trait shared by many independent breweries.

Commitment to using the best ingredients and small batch brewing methods is essential, with some, like Barney from Barney’s Beers, even going as far as to personally brew each batch.

Social media has also played a big role in the surge of interest in craft beers. Harviestoun is especially thankful for the global reach it has allowed small companies, as well as creating a market of passionate beer lovers, with an understanding and desire for the highest quality and choice. l Barney’s Beer, www.barneysbeer.com Keith Brewery, www.keithbrewery.co.uk Swannay Brewery, highlandbrewingcompany.co.uk The Cromarty Brewing Company, www.cromartybrewing.com Williams Bros. Brewing Co., www.williamsbrobrew.com Drygate, www.drygate.com Wooha Brewing, www.woohabrewing.com BrewDog, www.brewdog.com WEST Beer, www.westbeer.com Harviestoun, www.harviestoun.com

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To stock up with a new beer that’s as exciting as its name isn’t visit keithbrewery.co.uk or call Andrew Chapman on 01542 488006 now.

Please enjoy responsibly drinkware.co.uk for the facts about alcohol

Keith Brewery Ltd. NOTE: D O UBLE CHECK ALL HI- RES Passionate about beer, not marketing.

TA S T ING T OURS AT O UR B RE W E RY

EVERY SATURDAY AT 11AM FROM MAY TO SEPTEMBER We are a family-run microbrewery based in the picturesque

DORNOCH

Cromarty Firth, producing innovative, handcrafted, smallbatch beers.

A9

CROMARTY BREWING CO. A835

CONON BRIDGE

INVERNESS

brewing skills, blended with the finest locally and globally sourced ingredients, make beer that is truly worth believing in.

NAIRN A96

We believe that our passion, enthusiasm and quality beer

FORRES

Join us every Saturday morning at 11am for a tasting tour, and learn more about the craft of brewing. We also offer a wide selection of beers and gifts in our shop, please visit

A82 A9

www.cromartybrewing.co.uk for our opening hours.

THE CROMARTY BREWING COMPANY DAVIDSTON, CROMARTY, IV11 8XD T: 01381 600440 E: enquiries@cromartybrewing.co.uk www.cromartybrewing.co.uk facebook.com/cromartybrewing

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@cromartybrewing

24/03/2016 16:57

THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM Fullpage.indd 10

24/03/2016 16:53

RESTAURANT REVIEW FOODIES

NORD Nord, a small Scandinavian inspired kitchen operating out of For Fika Sake, offers delicious small plates perfect for a light, nibbly lunch shared with friends. With a mix of vegetarian dishes, smoky flavours, fresh fish and the best potato salad I’ve ever eaten, Nord’s menu caters to a wide range of tastes and dietary requirements.

The chef at Nord recommends two plates per person, so we ordered a selection of two fish dishes, two meat dishes and the famous potato salad. The Cured Salmon with Beetroot and Crème Fraiche and the Flamed Mackerel with Celeriac, Apple and Smoked Fish were definitely the highlights of the meal. Each dish offered truly fresh flavours and perfectly seasoned fish, complimented by equally delicious condiments. Our other two dishes – Ox Cheek with Parsnip and Shallots and Roast Pork with Barley and Charred Leek – were just as good.

The deep, smoky ox cheek went perfectly with the creamy parsnip and shallots and the pork was cooked just right.

The atmosphere in For Fika Sake is a perfect companion to Nord’s very social food.

“Fika” itself is a key concept in Swedish culture, meaning to have a coffee break with something sweet on the side surrounded by friends, and there was a great mix of people in the café.

Nord’s light sharing plates meant that we left feeling full but without that unpleasant, bloated, “I need a nap now” feeling.

Having only opened in mid-February and currently operating on weekends between 10am and 4pm, Nord is already offering a genuinely exciting and unique menu and I can’t wait to see how this new restaurant grows.

Nord at For Fika Sake 7 Keith Street, Glasgow G11 6QQ www.fikaglasgow.com Ria Jenkins

ELEMENT From the tweed armchairs to the cushioned leather banquettes, Element invites you to bask in its cosy living room feel. The setting perfectly compliments the menu, which focuses on local ingredients with a twist. We started with the rich Pan Seared Pigeon Breast, which was elevated by a sweetcorn veloute, and the Potted Rabbit, presented beautifully in a quaint glass jar.

The rustic chic theme carried through to our main courses. The classic combination of Barbary Duck Breast and cherry jus was joined by an incredibly flavoursome crispy polenta, while the Confit Pork Belly pulled apart effortlessly. All of this was topped off by the refreshing Coconut, Lime and Koko Kanu Panna Cotta and the decadently rich Chocolate Delice – one for the true chocoholics!

Element 110-114 Rose Street, Edinburgh, EH2 3JF www.elementedinburgh.co.uk Chiara Margiotta

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24/03/2016 08:36

TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Muse are hosting a musical feast. Before heading out to their concert at The SSE Hydro on the 17th, satisfy your hunger at The Scullery.

What’s New MAK-E MAK-E 30ml Ciroc pineapple vodka 12.5ml triple sec 25ml lime 12.5ml sugar syrup 3 dash Angostura bitters 12.5ml Ron Zacapa

Crushed ice Lemongrass stalk, lime wedge, pineapple chunk and edible flower for garnish (optional)

l Add vodka, triple sec, lime, sugar syrup and bitters to a shaker, shake then double strain. l Serve cocktail strained into a short rocks glass over crushed ice. l Add 12.5ml Ron Zacapa as a float and decorate with garnish.

www.treacleedinburgh.co.uk

WEE BUDDHA EDINBURGH Bar food has progressed a long way since peanuts and a limp cheese toastie were the only options for the drinker.

At this recently opened New Town bar, pub grub comes via the street vendors of Asia. Chicken yakitori, haggis won tons and bowls of Malaysian curry with Thai jasmine rice can be washed down with, among others, draught Asahi, bottled Hitachino Nest ale and inventive cocktails.

2B Jamaica Street, Edinburgh Tel: 0131 538 1215

BYRON GLASGOW Edinburgh’s first Byron burger joint has opened in the Old Town. Further branches are promised on Lothian Road and on Glasgow’s West George Street in the near future. Visitors to the North Bridge outlet can look forward to an open kitchen, perky staff and a relatively

short selection of burgers made with four cuts of beef and served in a trademark squishy bun.

29-31 North Bridge, Edinburgh EH1 1SF Tel: 0131 556 3444 www.byronhamburgers.com

OBU GLASGOW Decorated with famous pics of The Wave, Tretchikoff’s Chinese Girl and lucky waving cats, Obu is a panAsian restaurant serving dishes from Malaysia, Japan, China, Korea, Thailand and India. Sushi, dim sum, noodle dishes, wok options, Asian salads and curries are among the choices available.

Considerable thought has gone into an Asian cocktail list which includes the Japanese Plum Sour – Hakushu Japanese Whiskey, Akashi-Tai Plum Sake shaken with plum jam and an egg white.

Second floor, Princes Square, 48 Buchanan St, Glasgow, G1 3JN Tel: 0141 221 7044 www.obupanasian.co.uk

WINES Marques de Casa Concha Merlot, £11.99, Waitrose This deep red wine is well balanced, broad and powerful.

The Ned Pinot Rosé 2015, £10.65 Majestic This enchanting rosé has a classic bouquet of red berries and cream feel.

Quinta Milú 2014, Ribera del Duero, £11.95 Wine Direct Baking spice and wild raspberry aromas, with a balanced palate of dense and delicious boysenberry fruit, velvety tannins, and a clean finish.

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

DIAGEO WORLD CLASS COCKTAIL DEMONSTRATION Global drink company Diageo took over Edinburgh for a nigth of tipples and fun

PHOTOGRAPHER: THOMAS HAYWOOD

ADELPHI LAUNCH An evening of Japanese whisky

NORTH HOP FESTIVAL EDINBURGH Beer enthusiasts coming together 66 foodies

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24/03/2016 08:24

LOCH LEVEN’S Larder shop

visit

eat

An award-winning family-run farm, café, deli and retail shop situated three miles from Kinross in the heart of Perthshire.

Set against a stunning backdrop by a 12-mile heritage trail suitable for cyclists and walkers of all abilities, we are also dog-friendly with a newly-refurbished children’s play area. We incorporate as much of our own and local growers produce into our menu as possible and our extensive selection of Scottish and Scandinavian gifts completes a great visitor experience.

Channel Farm, Kinross, KY13 9HD | Tel: 01592 841000 For further info, visit www.lochlevenslarder.com

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