ISSUE 55 JULY 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
N I W ETS K IC T VIP S IE TO FOODA L IV FEST
RECIPES
and top chefs Carina Contini Hayden Quinn Sabrina Ghayour
NEAT EATS Summer fruits and flowers
TONY SINGH
Spicy, exciting and simply tasty food
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WELCOME
Foodies Published by the Media Company Publications Ltd 21 Royal Circus, Edinburgh EH3 6TL Tel: 0131 226 7766 Fax: 0131 225 4567 www.foodies-magazine.co.uk
ISSUE 55 JULY 2014 SCOTTISH EDITION FREE
A CELEBRATION OF FINE FOOD AND DRINK
40
WIN
TS VIP TICKEIES TO FOOD FESTIVAL
RECIPES
and top chefs Carina Contini Hayden Quinn Sabrina Ghayour
NEAT EATS Summer fruits and flowers
TONY SINGH
Spicy, exciting and simply tasty food
KITCHEN DESIGN ● EXOTIC COCKTAILS ● PERSIAN RECIPES 001_FFCover_0614.indd 1
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Front cover image Carina Contini’s Kitchen Garden Cookbook, published by Frances Lincoln, £25
EDITORIAL Editor Sue Hitchen Design Angela McKean Sub Editor Caroline Whitham Digital Imaging Malcolm Irving Production Zoe Hitchen Publishing Assistant Alice Cruickshank Heather C. Thomson Eva Coutts Daria Privalko Advertising Design Charis Stewart
Summer daze
W
E can’t quite believe the weather we’ve been having recently. With sunshine and warm days, we have been feasting on salads and cool granitas in the garden, and we hope you have been, too. Of course, we have also been preparing for Foodies Festival Edinburgh, returning to Inverleith Park on the 8th-10th August. You have probably already bought your tickets, but even if you have you’ll want to enter A MASTERCHEF our money-can’t-buy competition on page 13. Not EXPERIENCE AT FOODIES only can you win a pair of VIP tickets to the festival, FESTIVAL but the lucky winner will actually cook on stage with MasterChef: The Professionals finalist Adam Handling. After you’ve helped him to make his signature chocolate orange dessert, and once you’ve relaxed in the VIP tent with a glass or two of bubbly, you can head home to grill your dinner on a brand new BroilKing barbecue, worth over £400! It’s an incredible prize, so make sure you enter. If you’re looking for recipe inspiration for that new barbecue, you could try Sabrina Ghayour’s grilled aubergines with saffron yoghurt, parsley and pickled chillies, a vibrant Persian dish that is sure to brighten your summer table. If you don’t happen to win, don’t worry, because there’s plenty more here to tickle your tastebuds. How about asian crab served on betel leaves from Australian MasterChef winner Hayden Quinn? Or a big, generous helping of summer pudding from Carina Contini? Whatever your plans are this summer, we hope the sun keeps shining down on you!
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 226 7766 or email the editor: sue.hitchen@gmail.com
Tony Singh is chef-patron of The Old Bakehouse in West Linton, and star of Incredible Spice Men
Carina Contini is the younger sister of Mary Contini, and is a restaurateur and Italian cooking expert
Hayden Quinn was the winner of MasterChef in his native Australia, and loves good, wholesome food
Sabrina Ghayour is the host of London’s Persian Supper Club and has been declared a rising star in food foodies 3
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A La Carte Menu Breaks 2014 This package includes our full a la carte dinner menu, bed and full Scottish breakfast for 2 persons. Prices also include VAT. No service charge at The Marcliffe. See our full a la carte menu at www.marcliffe.com/cuisine Friday - Sunday Executive room £275* Deluxe room £295* Junior suite £375* Single room DBB rates please ask
Monday - Thursday Executive room £315* Deluxe room £345* Junior suite £375* *per room per night
The Marcliffe Hotel and Spa, North Deeside Road, Pitfodels, Aberdeen AB15 9YA T: 01224 861000 E: enquiries@marcliffe.com W. www.marcliffe.com
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CONTENTS
7
21 22
SHOPPING
7
NEWS
9
BOOKS, TV AND WHAT’S ON
10
COMPETITION VIP tickets to Foodies Festival Edinburgh
13
TONY SINGH serves up tasty, easy dishes
14
PERSIANA 22 Sabrina Ghayour shares some of her favourite Middle Eastern recipes FOODIES FESTIVAL 28 Everything to look forward to from the 8th-10th August at Inverleith Park CARINA CONTINI 30 The Edinburgh restaurateur’s Italian roots inspire her cooking HAYDEN QUINN 40 Winner of Australian MasterChef, Hayden is all about good food
40
57
KITCHEN DESIGN 48 Bright colours shine through in these fun spaces DUMFRIES & GALLOWAY 53 Opening up Scotland’s larder and enjoying great restaurants SPAS 57 Relaxation is the order of the day at these sophisticated spas
48
COOK SCHOOLS Kids can learn to cook, too!
59
COCKTAILS 61 Tasty new ideas from Provence and South America NEW BARS
65
OUT AND ABOUT
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Inverleith Park August 8, 9, 10
Special Friday Offer Foodies readers can buy a ticket for Friday 8th August and bring a friend for free.
Friday ticket ÂŁ10 Why not upgrade yourself and a friend to a Foodies Vip experience on Friday 8th for an extra ÂŁ25 Vip ticket gives you access to the vip tent with private bar and views of the stage, a glass of bubbly on arrival, goody bag, priority entry to theatres, tea/coffee/refreshments in Vip lounge.
Quote Foodies mag Tickets on sale now 0844 995 1111 www.foodiesfestival.com Foodies Festival Ad_FP.indd 10
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SHOPPING
Gone to the beach sign, £6.99 Coastalhome.co.uk Picture frame, £13.50 Contemporaryhome.com Bird, £15.00 www.tch.net Key houses, £6 www.tch.net
Waves hello
Give your kitchen a taste of sea air with these nautical but nice accessories
Oven gloves, £15 bettyboyns.co.uk
Baskets, £35 houseoffraser.co.uk
Plate set, £17 sophieallport.com
Cushion, £34.95 coastalhome.co.uk
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Darnley's View Spiced Gin is an award-winning London Dry gin made with warming spice botanicals. : Try with ginger ale for a refreshing summer cooler.
www.darnleysview.com info@darnleysview.com
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FOODIES NEWS
BLACK WOLF BREWERY
Just in time for the World Cup, Stirlingshire brewery Black Wolf has launched a new limited edition, Brazilian-influenced brew. Futebol Lobo, which is Portuguese for ‘football wolf’, is a clean refreshing blonde beer with a hint of passion fruit and mango, perfect as a thirst-quenching drink while you’re watching the match. Available in off licences and bars, look out for the distinctive football motif pump clip in Brazilian colours, featuring the Black Wolf head. www.blackwolfbrewery.com
Bounce yourself higher
Primal Kitchen
Keeping fit means eating a healthy diet, but going back to basics doesn’t have to mean boring. The Primal Kitchen range is a collection of handmade coldpressed bars free of grains, gluten and refined sugar, but full of flavour with Brazil Nut & Cherry and Coconut & Macadamia options. Nuts, unsweetened fruit and almond oil jam-packed into a bar makes an ideal support to an active lifestyle. www.theprimalkitchen.co.uk
High in fibre and antioxidant vitamin E, this new Cacao Mint Protein Bomb bar uses a power-packed combination of cacao nibs, sunflower seeds, whey and pea proteins plus rice bran to make a tasty energy treat that’s suitable for vegetarians and is also gluten free. bouncefoods.com
BABY BANANAS Bananas are the original convenience food, packed with vitamins and rich in fibre. Now Natur Boutique are launching a snack that kids will love, even without added sugar. At less than 77 calories, whole dried Ladyfinger Bananas are smaller and sweeter than usual bananas, and unlike banana chips this snack is not deep fried. www.naturboutique.co.uk
QUINOA CHIPS
Cofresh are launching a new South American-influenced snack product, made from quinoa grains. Valued by the Incas for their nutritional value, today they are a highly regarded superfood. The quinoa chips are available in Sundried Tomato & Roasted Garlic; Chilli & Fresh Lime; Sour Cream & Chives and Hot & Spice. www.simple7snacks.com foodies 9
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BOOKS, TV AND WHAT’S ON
COOKING THE BOOKS The Art of Eating Well Jasmine Hemsley and Melissa Hemsley Ebury Press, £25.00 Whether your goal is to get healthy or feel happy, this revolutionary recipe book filled with exciting and inventive recipes will help you do just that. Nigella Summer: Easy Cooking, Easy Eating Nigella Lawson Chatto & Windus £20.00 Exactly what it says on the tin! Great for barbecues and summer picnics. Gail’s Artisan Bakery Cookbook Roy Levy & Gail Mejia Ebury Press £20.00 The team behind one of London’s top artisan bakeries is on a mission to bring high-quality, handmade bread and delicious vibrant food into the home. This stunning cookbook will help you to recreate their exciting baking at home.
15 Minute Meals Join the Food Network for Jamie Oliver’s top tips. In each episode of Jamie Oliver’s 15 Minute Meals, Jamie pushes the concept of fast, everyday food to the next level. Specifically developed to target those who cook for families at home, it offers great family entertainment as well as presenting ideas, tips and suggestions to help turn around Britain’s family mealtimes. Jamie’s 15 Minute Meals on Food Network 7am, 2pm & 18pm freeview 41, Sky 251, Virgin Media 287, freesat 403
WHAT’S ON Afternoon Tea Cruise Wed 16 July The Bridge Inn, Ratho All board the MV Pride of the Union for an afternoon tea with a difference. Enjoy sandwiches, cakes, scones and tea whilst cruising up the Union Canal. There’s a chance to stretch your sea legs at Linn’s Mill Aqueduct before returning to Ratho.
Loch Lomond Shores Farmers’ Market Sun 6 July & Sun 20 July Loch Lomond Shores, Balloch A beautiful location at the Loch Lomond Shores centre makes this market as good an outing for tourists as it is for locals. Stallholders vary according to the seasonal availability of their produce.
Introduction to Wine Lunch with Lothian Wine School Sat 26 July Hotel du Vin 11 Bristo Place A one-day event featuring 12 different wines and a two-course lunch, with tutoring on hand from Lothian Wine School. Learn all about how wine is made, about different grapes and flavours and the effect of environment on taste.
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IN W
Cook with a MasterChef at Foodies Festival Edinburgh
F
OODIES FESTIVAL returns to Edinburgh’s Inverleith Park, 8th-10th August, for a three day celebration of Scotland’s finest produce and culinary talents. We have a money-can’t-buy VIP package to give away to one lucky winner. The winner will receive two VIP passes to the festival, including a bottle of bubbly, use of the VIP tent and private bar, goody bags, showguides and priority entry to the theatre and Masterclass sessions as well as refreshments throughout the day at the VIP tent.
But there’s more … as well as receiving the VIP treatment, our winner will get to cook with a MasterChef! As assistant to MasterChef: The Professionals’ 2013 finalist Adam Handling, you will be helping him to create his signature Chocolate Orange dessert on stage in the Chefs Theatre. Now that you are a culinary maestro, you can show off your new skills to friends and family at home while you cook on your brand new Broil King BBQ worth over £400! To be in with a chance to win this tasty prize, simply answer the following question: where does Foodies Festival take place in Edinburgh this year? ●
TO ENTER For your chance to win this great prize, simply answer the following question:
Where does Foodies take place this year? To win you must like Foodies Magazine on Facebook and send us a message with your name and email address.
The first correct entry drawn on 25th July will win a pair of 3-day VIP tickets to Foodies Festival Edinburgh on 8th-10th August 2014. The editor’s decision is final and there is no cash alternative.
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MEET the chefs tony singh
Very, very tasty Don’t be held back by the fear of trying something new, cooking can be simple but delicious, says Tony Singh Tasty Adjective 1. (Of food) having a pleasant, distinct flavour: ‘a tasty snack’ Synonyms Delicious, palatable, luscious, mouth-watering, delectable, toothsome, succulent, juicy. www.oxforddictionaries.com
Chaat A Punjabi/Hindi word meaning ‘tasting’, ‘a delicacy’, ‘to lick’, ‘to devour with relish’, ‘to eat noisily’. (This is my understanding of the word but it’s different in some dialects throughout India.)
T
hese are the two words that sum up my attitude to food. They mean more to me than what is hot in the ever-changing, fast paced world of today’s restaurant scene; what is being tweeted or blogged about; or adhering to any particular style of cooking. Food is about taste. It’s about flavour, it’s about that bit of TLC you put into dishes you are making for someone or even that TLC you show yourself by knocking something together instead of picking up a microwave meal or calling for a takeaway (not that I don’t do that once in a while, too). The point I’m making is that tasty cooking, tasty food doesn’t have to mean spending hours slaving over a stove. It can be had from opening a tin of beans, cooking them with the simple Holy Trinity of garlic, chilli and ginger, then serving them with some toast. No, that’s not gourmet, it’s not grand, but you have a very quick supper, one that
you have cooked yourself, and most importantly, it’s tasty. I repeat: you will have cooked. Detractors will be saying that this is not cooking, that jazzed-up beans is too easy, that cooking should be hard; it should require effort and anxiety, time and precision. Well, I say what a load of mince – and not the tasty type. Tasty food is not, and should not, be scary or hard. . Of course you can cook complex recipes and try different techniques; there’s no doubt this produces amazing results, but cooking and eating should be above all about fun. You may be surprised to see some convenience foods here, but if you’re strapped for time, there is nothing wrong with using the best readyprepared ingredients you can find. After all, what we want at the end of our efforts is a tasty dish and happy tums; how you get there just isn’t as important. That’s why I cook. l
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FOODIES tony singh
Thai crispy duck with orange, papaya and peanut salad Fruit + duck = marriage made in heaven. Aromatic spices go so well with the crispy skin of the duck and you’ve got that lovely bright orange of the papaya in the salad. Pretty as a picture and deliciously tasty too! Serves 4 4 tbsp Thai red curry paste Grated zest and juice of 2 limes 1 tbsp palm, muscovado or brown sugar 2 tsp Thai fish sauce 10 basil leaves, chopped 100ml coconut milk 4 small duck breasts Sea salt
For the salad 3 large navel oranges 1 garlic clove, crushed 2 tsp Thai fish sauce 2 tbsp rice vinegar 4 tbsp rapeseed oil 1 large papaya, peeled and cut into cubes 4 large leeks, white part only, shredded and kept in iced water (to stay crispy) 4 tbsp salted peanuts 2 tbsp chopped coriander
l Put the curry paste, lime zest and juice, sugar, fish sauce and basil leaves into a small bowl and mix well. Pour into a shallow dish that will allow the duck to sit in the marinade without it touching the skin. l Prick the fleshy underside of the duck breasts all over with a sharp pointy knife so that the marinade can get in, then place the breasts in the marinade skinside up. Leave for 24 hours if possible, or at least 8 if not. l Preheat the oven to 200°C. l Lift the duck out of the marinade and wipe off the marinade, then pat the breasts dry with kitchen paper. Slash the skin in a criss-cross pattern with a small sharp knife – this will help release the fat from the skin as it cooks. Season the skin with salt and rub it in. l Heat a non-stick pan frying pan over a medium–high heat. Once the pan is hot, add the duck breasts, skin-side down. Fry for 3-5 minutes, making sure that the fat runs out of the skin and that the skin is browning and crisping but not burning. l Remove the duck breasts from the pan
and place them skin-side up in a roasting tray. Pat the skin with kitchen paper to remove any excess fat. Place the roasting tray on the middle shelf in the oven for 7 minutes. l Meanwhile, make the salad. Prepare the oranges by cutting away the peel and white pith, then cut out the segments between the membranes. In a large bowl, whisk together the garlic, fish sauce and vinegar. Once combined, drizzle in the oil and whisk until the mixture is emulsified. Gently stir in the orange and papaya and leave to stand at room temperature for 15 minutes. l After removing the duck breasts from the oven allow them to rest for about 2-3 minutes. Meanwhile, place the marinade in a pan and bring to a simmer. Add the coconut milk and bring back to a simmer. Taste and adjust the seasoning then switch off the heat. l To serve, slice the duck breasts. Drain the leeks and toss with the peanuts and coriander. Place the leeks on plates, then spoon over the orange salad. Top with the duck and spoon over some sauce.
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FOODIES tony singh
Hot smoked salmon kedgeree with vodka crème fraîche Kedgeree is an Anglo-Indian dish that is thought to have come back from the Raj. A portly general trying to recreate what they were used to in India, perhaps – a bit of spice and rice. This dish is wonderful on a cold morning Serves 6 60g unsalted butter 1 onion, finely chopped 3 garlic cloves, crushed 2 tsp chopped fresh ginger ½ tsp ground turmeric ¼ tsp chilli powder 2 tsp garam marsala Basmati rice, measured up to the 450ml mark on a measuring jug Finely grated zest of 1 large lemon 570ml fish stock 500g skinless hotsmoked salmon, such as Salar hot-smoked salmon from the Hebrides, or if this is
to difficult to find or expensive use peatsmoked haddock 3 large eggs, hardboiled, cooled and roughly chopped 4 spring onions, roughly chopped 2 tbsp mixed chopped herbs (such as chives, parsley, dill, chervil, lemon balm) Sea salt and freshly ground black pepper Lemon wedges, to serve Vodka crème fraîche 200g crème fraîche 35ml vodka Tabasco sauce, to taste
l Melt the butter in a medium heavy-bottomed saucepan. Choose one that has a well-fitting lid. Soften the onion in the butter, allowing it to cook for a few minutes. Add the garlic, ginger and spices and keep stirring for 3 minutes. l Add the rice, lemon zest and a good pinch of salt. Stir well, until the rice is coated, then pour in the fish stock. Bring to the boil and immediately cover with the closefitting lid, or a layer of foil plus the lid, then turn the heat down to very low. Leave for exactly 15 minutes then turn the heat off, but do not remove the lid from the rice for at least a further 10 minutes. Don’t cheat and be tempted to look before 10 minutes are up! l While the rice is cooking, flake the fish into a large mixing bowl. Check that no bones have made it into the mixture. Add the hardboiled egg and spring onion. l For the vodka crème fraîche, pour the crème fraîche, vodka, a good pinch of salt and 8 drops of Tabasco sauce into a chilled bowl (add more Tabasco if you like it hotter). Whisk – either by hand or with an electric whisk – to soft peaks. Transfer to a serving bowl. l Once the rice is cooked, add it to the salmon mixture. Fold the ingredients together well – it is easiest to do this with a large metal spoon. Stir in the chopped fresh herbs and check the seasoning (remember the smoked fish will add saltiness to the finished dish), adding freshly ground black pepper. Serve with wedges of lemon and the crème fraîche on the side for your guests to help themselves. Eggy joy.
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FOODIES tony singh
BAKED ALASKA Baked Alaska has a real wow factor, and it’s very simple to do if you bend the rules and buy some of the component parts. I suggest you buy the Madeira cake, ice cream or sorbet and then make the meringue yourself. Simple. Then you bring it out, pour on the warm alcohol and flambé. Serves 4 50g marmalade (I like thin-cut but you can use whichever type you prefer) 4 slices shop-bought lemon Madeira cake (I often use a cutter to get nice, even rounds) 1 orange 1 ruby grapefruit 4 scoops good-quality berry sorbet 3 tbsp Grand Marnier (optional)
For the meringue 350g caster sugar 75g water 185g egg whites (about 4-5 medium eggs) You will need a sugar thermometer for this recipe.
l Start by making the meringue. Place the sugar and water into a pan and heat to 121ºC (use a sugar thermometer). When the sugar reaches the required temperature, start to whisk the egg whites in a freestanding mixer or with an electric hand whisk. Once they start to get frothy, slowly add the sugar mixture down the side of the bowl (be careful not to let it touch the whisk as this will spin all the syrup round the bowl and not into the meringue). Keep whisking until cool (about 10 minutes) then transfer to a piping bag fitted with a star nozzle to finish cooling. l To assemble the Alaska, cut four pieces of greaseproof paper about 12cm square and place them on a baking tray. Spread the marmalade over one side of each of the cake slices, then place these in the centre of the paper squares. l Next, peel the oranges and grapefruit, removing as much pith as possible,
then cut them into segments by cutting between each layer of membrane. Lay the segments (you’ll need about eight of each) around the cake slices in an overlapping fan style, leaving a space between the segment tips in the middle for the sorbet. Place a scoop of sorbet in the centre of the fruit. Finally, pipe the meringue in spikes all over the cake, fruit and sorbet so it looks like a hedgehog. Pop it straight into the freezer for 3-4 hours l Preheat the oven to 240ºC. l Bake the Alaskas for 3 minutes, until the peaks are golden (watch them carefully as they burn easily). Meanwhile, gently heat the Grand Marnier, if using. l Remove the Alaskas from the oven and serve immediately. For a final dash of drama, pour the warm Grand Marnier over each pud and carefully set light to it with a match.
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MEET the chefs sabrina Ghayour
Eastern promise Middle Eastern cookery is the perfect way to cook in the heat of the summer
Persiana by Sabrina Ghayour, published by Mitchell Beazley £25.00
G
rowing up in an Iranian family, Persian food will always be my first love, but I was raised in England and, having lived here for over 30 years, I consider myself to be British. My style of cooking is very much based on ingredients that can easily be found in supermarkets, along with a few ingredients here and there that may require a bit more of a search. It’s important that you don’t feel as if every recipe must be replicated with 100 per cent accuracy – the best recipes are those that are born through an accidental occurrence, such as substituting an ingredient for one that was required. This is the way in which to build confidence and demystify Middle Eastern cookery. If you like cumin, add cumin! If you don’t like it, then leave it out. You won’t ruin a recipe by replacing or omitting an ingredient here and there. l
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Stuffed Aubergines with Lamb, Garlic & Tomatoes Karniyarik This Turkish dish is known as karniyarik, literally meaning ‘bellystuffed’, which is exactly what it is – halved aubergines stuffed with minced meat, garlic and tomatoes. I serve an aubergine half to each of my diners at my Turkish supper clubs and they love it. It’s a rather magnificent serving, full of flavours that everyone enjoys. While it is similar to the more famous stuffed-aubergine recipe known as imam biyaldi, this version contains meat, which, of course, means that I like it just that little bit more Serves 6 Vegetable oil 3 large aubergines, halved lengthways without removing the stalks 2 large onions, roughly diced 500g minced lamb 4 large tomatoes, chopped into 2.5cm dice 20g flat leaf parsley, leaves
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picked and finely chopped Sea salt and freshly ground black pepper 3 Turkish long, pale green peppers or 1 large green pepper, cored, deseeded and cut into 4mm-thick strips
l Preheat a large frying pan over a medium heat and add a generous amount of vegetable oil. Fry the aubergines, cut-side down, for 8–10 minutes (ensuring they don’t blacken), then turn them over and fry them for a further 8 or so minutes. Once cooked, place them on a plate lined with kitchen paper to absorb some of the excess oil. l Increase the heat a little and fry the onions in the same pan until they begin to brown, then add the lamb and cook, stirring, to keep the ingredients moving and prevent the meat from stewing. Once the meat has browned, add 3 of the 4 diced tomatoes, the parsley and a generous seasoning of sea salt and black pepper, give the mixture a good final stir, then take off the heat. l Preheat the oven to 180ºC. Choose an ovenproof dish that can hold all the halves. l Using a knife and a spoon, slash the cut side of the fried aubergines without cutting all the way through to the bottom – leave about 1cm around the edges. Use the spoon to press down and create a cavity in the centre of each aubergine half. l Divide the stuffing mixture between the aubergine halves. Don’t be afraid to pile it high and pat the mixture down with the spoon. Top each one with the remaining diced tomato and the pepper strips and place in the ovenproof dish. l Scatter a little cold water over each aubergine to keep it moist in the oven, then bake for 20–25 minutes, or until the pepper is slightly blackened around the edges.
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foodies Ad 141 x 101
17/4/14
5:31 pm
Page 1
Celebrate Spring with our twist on traditional Afternoon Tea and Spring menu. Afternoon Tea with a glass of Prosecco Pure indulgence, enjoy a selection of fresh sandwiches, traditional Scottish cakes, biscuits and homemade scones, all served with speciality teas and coffees. Available daily from 2pm to 4pm. £12.50 per person
Spring Dining – 3-courses with a glass of Prosecco Delicious fresh local produce with a contemporary twist, enjoy our 3-course set menu available Thursday and Friday, 5pm to 9.30pm. £21.00 per person
Both offers valid until 22nd June 2014. Pre-booking required. Hotel Indigo Edinburgh 51-59 York Place, Edinburgh, EH1 3JD E : reservations@hiedinburgh.co.uk W : www.hotelindigoedinburgh.co.uk
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EDINBURGH
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persiana FOODIES
Fig & Green Bean Salad with Date Molasses & Toasted Almonds Just when you thought pomegranate molasses was the new kid on the block, I throw you a date molasses curve ball. But, of course, molasses (a 100 per cent concentrate of the pure juice of whichever ingredient it derives from) comes in many varieties – date, grape, mulberry, sumac and sour cherry, for instance. The downside is that many of these are rather tricky to find, unless you live near a Middle Eastern grocer or shop online Serves 4 400g fine green beans, trimmed 3 tbsp olive oil 1 tbsp red wine vinegar 2 tsp crushed sea salt 3 tbsp date molasses 8 large black figs, quartered 70g flaked almonds, toasted
l Bring a large saucepan of water to a rapid boil over a medium-high heat and cook the green beans for 5 minutes until they soften slightly but still retain their crunch. Drain them and immediately plunge them into a bowl of iced water or under a running cold tap to stop them overcooking. Once cool, drain well in a sieve. l To make the dressing, mix the oil, vinegar, sea salt and date molasses
together in a small bowl, stirring well to create a smooth dressing. l Arrange the figs and beans on a large platter and drizzle over the dressing. Sprinkle the toasted flaked almonds on top before serving. l Date molasses makes the perfect vinaigrette to complement this fig salad, but good-quality aged balsamic vinegar will also produce a fine result – just omit the red wine vinegar.
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Chargrilled Aubergines with Saffron Yogurt, Parsley & Pickled Chillies Aubergine is much loved and revered in Eastern culture and I especially love it chargrilled, which gives an added meatiness through the charring. Saffron is the world’s most expensive spice. The purest and highest grade of saffron comes from Iran and infusing yogurt with its potency adds the perfect finish to grilled aubergines in my greedy, yet humble, opinion Serves 4 2 large or 3 small aubergines, cut into 1cm thick slices Olive oil, for brushing 2 good pinches of saffron threads, ground with a pestle and mortar 2 tbsp boiling hot water 250ml Greek yogurt 2 tbsp garlic oil Sea salt 20g flat leaf parsley, leaves picked and roughly chopped 8 red pickled chillies, thinly sliced 1 tsp nigella seeds
l Preheat a griddle pan over a medium-high heat. l Brush the aubergine slices with olive oil on one side and chargrill them for approximately 6–8 minutes on each side, brushing the reverse side with more oil as you turn them over, until the texture softens and they are cooked through with nice griddle marks. Set aside. l Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for at least 15 minutes. Once done, put the cooled saffron water into the yogurt along with the garlic oil and a generous seasoning of sea salt and mix well. If you want to slacken the yogurt mixture, stir in up to 5 tablespoons water. l Arrange the aubergine slices on a platter, drizzle liberally with the saffron yogurt, scatter over the chopped parsley and top with the thin slices of pickled chillies. l Sprinkle with the nigella seeds and serve.
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FOODIES FOODIES FESTIVAL
In the mood for Foodies The Foodies Festival is coming home, returning to Inverleith Park on August 8, 9, 10 - don’t miss out!
J
OIN FOODIES FESTIVAL at Edinburgh’s Inverleith Park, 8th - 10th August, for a three day celebration of Scotland’s finest produce and culinary talents. Appearing at the festival this year is MasterChef: The Professionals 2013 finalist Adam Handling, who will be cooking his signature chocolate 0range dessert for the audience to sample and recreate at home for family and friends. Joining Adam in the Chefs’ Theatre this year are fellow MasterChef finalist Scott Davies, Great British Menu star Jacqueline O’Donnell and and the Three Sisters Bakers Gillan,
Nichola and Linsey. Also cooking their favourite summer dishes are Edinburgh’s culinary maestros Mark Greenaway of Bistro Moderne, TV chef Tony Singh, Jeff Bland of number one at the Balmoral and Craig Sandle of The Pompadour. Festival-goers can also enjoy a beer, wine or cocktail Drink Masterclasses with experts Melissa Cole, Charles Metcalfe and Neil Phillips, get top baking tips in the Chocolate, Cake & Bake Theatre and perfect their BBQ skills at the outdoor BBQ Arena. There is also a Producers’ Market to browse, award-winning Street Food Avenue to feast upon, and you can even dine al fresco at local Pop-Up Restaurants serving dishes starting from £5. A new Chilli Market spices things up, with a range of chilli-growers and artisan producers of sauces, sweets and jams. For those who can handle the heat, a Chilli Eating Challenge takes place at 5pm daily. There are also lots of areas to relax and digest with a Real Ale and Cider Farm, VIP Lounge and a Vintage Tea Tent, or head to the Ibiza Chill Out Bar and Entertainment Stage for live music and DJs until 8pm. Foodies readers can save 50% on a pair of day tickets by quoting FOODIES241 at www. foodiesfestival.com or call 0844 995 1111 ●
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Foodies Carina Contini
Italian connection Carina Contini grew up with influences from her ancestral home of Italy, as well as her birthplace of Scotland. She explains what food means to her
I
Carina Contini’s Kitchen Garden Cookbook: A Year of Italian Scots Recipes by Carina Contini. Published by Frances Lincoln, £25.
’m blessed to have been surrounded by food all my life. I was born in Edinburgh of parents born in Scotland and Italy, I’ve lived in Edinburgh for the majority of my life and have only ever holidayed in Italy. I’m embarrassed when I speak Italian, but I cook like an Italian and eat like an Italian of the 1950s - just like my parents. I feel as if I have the best of both worlds and I’m proud to call myself an Italian-Scot. I love how, in 1954, Elizabeth David described the many virtues of Italian cooking in her book Italian Food. She talks of Italians’ extravagance with raw ingredients, of their precise awareness of food’s quality and freshness, of how a little can be made to go a long way, of culinary skill and care, and of food that is cheap and simple. She describes England’s (and Scotland’s, of course) homegrown knowledge of preserving, baking and roasting, and of its great wealth of game, but she also talks about the disconnect with food in the Britain of the 1950s and of the lack of ideas and courage in cooking. She yearned to get back to the once-famous sense of quality for which pre-war British food was famous. With the war over, the limitations of post-war rationing, followed in the 1960s by the technological explosion and in the 1970s by the expansion of supermarkets, all meant that the British slowly lost touch with their food and with an understanding of its origin. This is slowly changing. Scotland and the UK as a whole have finally regained their desire for good-quality food. Artisan skills are now cherished. We are conscious of waste and its cost at every level. Animal welfare and husbandry are paramount. Home-made wins over shop-bought every time. It’s a win on every front. My grandparents, having left the mountains in the middle of Abruzzi, opened an ice cream shop when they arrives in 1919. This developed into a thriving cafe, restaurant and catering business run by my parents for over 70 years. They fed thousands of people with simply, good-quality, seasonal food. Fast forward almost 100 years, and my husband and I have now taken up the mantle. The journey to our kitchen to our kitchen garden has carried us full circle back to the land. My new book touches on some of the stories of our journey and the recipes that form part of it. It also introduces you to the many and varied characters who have helped me develop and refine my Italian-Scots love affair with food. l
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Carina Contini FOODIES
Summer Broth of Clams, French Beans & Pesto Genovese Warm summer evenings may be few and far between, but this dish will give you that summery feeling regardless of the weather. Surf clams can be gritty, so it’s a good idea to leave them in a large pot or bowl of cold water in the fridge for a few hours and change the water several times to help remove any sand. Unlike mussels, there are usually only a few bad clams, but remember to discard any that float and any that remain open when they are drained of the water Serves 4 2 tbsp extra virgin olive oil 1 small onion, very finely chopped 1kg surf clams 200g French beans, cut into 2cm quills Generous splash of dry white wine 100ml double cream 1 heaped tbsp pesto Pinch of salt
l Heat the olive oil in a large, deep pan. When it is hot, add the onion. Fry until translucent, then add the clams, beans and wine. Cook for a few minutes to evaporate the wine. Add the cream, a generous spoonful of pesto and the salt. Cover with a lid and steam for 3–4 minutes until the clams have all opened. l The broth comes from the wine and the juices from the clams. There will be just enough for great dunking.
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Carina Contini FOODIES
Celery, Gooseberry & Smoked Mackerel Salad Waldorf salad? Even Cole Porter wrote, ‘You’re the top, you’re a Waldorf Salad’. Four generations of my family, like so many others, have laughed to the point of crying at Basil Fawlty describing this infamous celery salad. Fawlty Towers makes many of us hoteliers and restaurateurs see ourselves through the eyes of our customers. There is no reality TV show or celebrity chef series that can match it. Basil, there are moments (only a couple) when I’ve been you! The most common Waldorf salad recipe contains celery, apple, grapes, walnuts, lettuce and mayonnaise Serves 4 200g ‘Little Gem’ lettuce, divided into leaves, or similar soft salad leaves 4 celery sticks, cut into small pieces 200g ripe gooseberries, halved 4 smoked mackerel fillets 4 small handfuls of ruby chard leaves or micro herbs 4 wedges unwaxed lemon, to serve
For the dressing 16 tbsp natural yogurt 8 tbsp extra virgin olive oil For the croûtons 1 tsp celery salt 1 tsp dried basil 1 tsp dried oregano 1 tsp chilli flakes 1 tsp dried thyme 8 tbsp extra virgin olive oil Approx. 15cm piece of baguette, cut into small cubes
l For the croûtons, preheat the oven to 230ºC. Mix together all the ingredients except the bread cubes in a bowl. Add the bread and mix well to ensure it is well coated. l Transfer to a baking tray and bake in the preheated oven for 10 minutes until crisp and golden. Turn halfway through to ensure the croûtons cook evenly. Remove from the oven and leave to cool. The croûtons can be stored in an airtight container for up to 1 week. l Make the dressing by blending the yogurt and olive oil with a few pinches of salt. Mix until smooth and set aside. Scatter the lettuce leaves on 4 flat serving plates, then scatter the celery and gooseberry halves on top. Flake the smoked mackerel, checking there are no bones, and scatter on top of the salad with the ruby chard or micro herbs. Generously spoon the dressing over the salad and finally scatter the croûtons on top. Serve with a wedge of lemon.
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Carina Contini FOODIES
Strawberry & Ginger Wine Syllabub Light puddings are compulsory on certain occasions. Whether it’s sorbets, soufflés or parfaits, they all have their own character. Syllabubs, although very light, are slightly more complicated, given the fact that wine is involved. They are even better when a deliciously intense and luxurious dessert wine is used. Crabbie’s Green Ginger Wine has a 13.5% volume, which is as high as most dessert wines, so watch out: no driving after this one. Pudding could put you over the limit. Serves 4 300ml double cream 150ml Crabbie’s Green Ginger Wine 50g golden caster sugar 300g strawberries, hulled and cut into quarters, plus 4 halved Strawberries, to decorate 8 purple pansies, to decorate
l Whip the cream, ginger wine and sugar together in a large bowl until the mixture forms soft peaks. Choose pretty glasses and half-fill them with the cream mixture. Add the quartered strawberries, then top up with more of the cream mixture. Serve each with two strawberry halves and two little purple pansies for that final touch. Your guests will find a strawberry surprise lurking deep inside. l This is so easy yet so delicious. Don’t spoil it by using unripe fruit. Only make it if your strawberries are super-sweet and in season, otherwise it will be like eating turnips with ice cream!
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We’ve packed a lot into the last 50 years
Real Foods has been selling good food for over half a century now, so we know a thing or two about packing wholefoods. Our own brand products are packed on site using biodegradable packaging, in the sizes you want them, which is better for the environment and means you get the freshest product and the best value for money.
.• Fresh - as the day our Essentials and Organic products were harvested. They arrive in your home packed with goodness. • Convenient - and sold in the quantities you want at home. • Value - because we buy in bulk on your behalf and the more you buy the less you pay per kilo. So you can really see on ‘balance’ that buying from Real Foods means maximum freshness, minimum packaging and greater value, for you and the environment.
50 f r years e s h providing n a t u wholefoods r a l h e atol tthe h ynation value
Special diet
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Shop online at www.realfoods.co.uk
Fresh • local • seasonal • value
At Real Foods today you can still buy as much or as little as you want, and we’ve already packed it for you. iStockphoto©hultonarchive
John Lawson Butchers
& Delicatessen
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GOLD AWARD WINNING
BURGERS & SAUSAGES E���y���n� Y�� N�e� F�� T�� P�r�ec�
Summer BBQ
Champion ‘Sausage For Scotland’ 2013-2014 Shops in Uphall, Broxburn & Winchburgh
www.johnlawsonbutchers.co.uk
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Carina Contini FOODIES
Kitchen Garden Summer Pudding When you cut into the regal dome of this pudding and the abundance of summer fruits cascades out, it’s like discovering buried treasure Serves 5-6 1.5kg mixed soft fruits (such as raspberries, blackcurrants, redcurrants and small strawberries) 1 vanilla pod 2 tbsp water 1 tbsp freshly squeezed lemon juice 200g golden caster sugar 6–7 thick slices of dayold good-quality white bread Lightly whipped cream, to serve
To decorate Small selection of berries Few mint leaves Few pansies Icing sugar
l Remove the stalks and hulls from the fruit and wipe with a damp cloth. Set aside. Split the vanilla pod lengthways, scrape out the seeds with a sharp knife and put the seeds in a large pan over a low heat with the water, lemon juice and sugar. When the sugar has dissolved, add the prepared fruit. Cook for 3-4 minutes until the fruits start to release their juices. l Taste to see if you need to add any more sugar. While the fruit is cooking, hold the pan by the handle and move it around. Try not to mix the fruit with a spoon as this can bruise it and make it mushy. Remove from the heat and strain through a sieve into a large bowl. Reserve the juices. Leave the fruit and juice to cool. l Meanwhile, remove the crusts from the bread. Line a 1kg pudding basin with a large sheet of clingfilm. Now line the basin with bread dipped in the reserved juices. Cut a circle from one slice of bread and place it in the bottom of the basin. Cut
another circle that will fit the top of the basin and set it aside. Cut the remaining bread into Mars bar-shaped pieces that are long enough to reach from the bottom to the top edge of the basin. Arrange these around the inside of the basin. Be as gentle as possible! l When the fruit has cooled, spoon it into the bread-lined basin. Gently press it down so there are no gaps. Place the bread lid on top and gently press it down. Make sure the fruit is completely covered with the bread, then trim off any excess from the edges. Spoon some of the reserved juice over the top to cover, then stand the basin on a large plate and weigh the top down with another plate. Refrigerate overnight. l To unmould, stand over the sink and reverse the basin on to the plate. Remove the basin and the clingfilm. Wipe away any extra juices, decorate with a few berries, some mint leaves and some pansies.
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Foodies hayden quinn
On the
beach Australian MasterChef winner Hayden Quinn shares simple feasts
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Dish It Up by Hayden Quinn, Murdoch Books, £12.99
inally we are here. You and I are together and bout to cook! Writing my new book, Dish It Up, has been a real process and a massive learning curve for me but I can assure you the results are amazing. I’m excited that people are going to be making my food and hopefully theyre going to love it and tell me all about it (that’s why I’ve included all the links to my social media – please share what you think). But what I’m most excited about is the fact that I get to share some of my best food memories with everyone who reads it – my stories and photos, places I have travelled and the special people who have influenced me and made an impact on my life in one way or another. For me, food is all about evoking different feelings, memories and creating a sense of nostalgia. My book is full of the recipes I love and the food I enjoy sharing with my friends and family. Most of the dishes are simple to create and all have fresh, punchy flavours. Some of the recipes I’ve included have bonus material, such as hints and tips that take you behind the scenes on the photo shoots and give you some pointers on cooking your favourite recipes from the book. Give a few of these recipes a go and create some memories of your own, and remember: Live life, eat well, travel far.l
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hayden quinn Foodies
Asian Crab Salad with Betel Leaves Serves 4 2 live crabs 2 tbsp lime juice 1 tbsp fish sauce 2 tbsp soy sauce 1 tsp peanut oil 1½ tsp caster sugar 1 birds eye chilli, sliced 1 long red chilli, halved, seeded and thinly sliced 1 carrot, julienned 2 red Asian shallots, thinly sliced 60g bean sprouts 1 cup small mint leaves 1 cup small coriander leaves 2 kaffir lime leaves, finely shredded, reserving some for garnish 2½ tbsp roasted peanuts, crushed, plus extra to serve Small, young betel leaves to serve
l Dispatch the crab humanely. Drop the crabs into a large saucepan of salted boiling water over high heat. Once the water retuns to the boil, cook for 10 minutes, then remove the crabs and immediately refresh them in iced water. Break open the shells using the back of a large knife or a crab cracker. l Remove the crabmeat, shredding the meat slightly with your fingers. Make sure you remove any bits of shell or cartilage from the meat. Refrigerate until needed. l Whisk together the lime juice, fish sauce, soy sauce, peanut oil, sugar and bird’s eye chilli. Check the seasoning. You want a balance of salty, spicy, sour and sweet. Adjust with any of the above ingredients to get it just right. Set aside until needed. l Place the crabmeat, red chilli, carrot, shallots, bean sprouts, mint leaves, coriander leaves, kaffir lime leaves and roasted peanuts into a large stainless steel bowl and toss gently together with the dressing. Lay out the betel leaves on a serving dish and spoon the crab salad onto the centre of the leaves, then garnish with the reserved shredded kaffir lime leaves, and the extra chilli and crushed peanuts.
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hayden quinn Foodies
Spiced Chickpea and Sweet Potato Cakes With Poached Eggs Serves 6 For the herbed mayonaise 185g mayonnaise 2 tbsp finely chopped chervil 2 tbsp finely chopped flat leaf parsley 2 tbsp finely chopped mint 1 tbsp finely chopped basil 2 French shallots finely chopped 1 tbsp lemon juice 500g sweet potato, peeled and cut into 3 cm chunks 400g tin chickpeas drained and rinsed 50g plain flour 2 tsp ground cumin Âź tsp ground caraway or fennel seeds 2 tbsp finely grated parmesan 2 free-range eggs, lightly beaten 2 tbsp olive oil 80g butter Bunch baby rocket Bunch baby spinach 6 poached free-range eggs, to serve
l To make the herbed mayonnaise, combine all the ingredients in a small bowl, season with sea salt and freshly ground black pepper and then stir to combine. Cover and refrigerate until needed. l Cook the sweet potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain and place the colander over a large bowl and refrigerate for 30 minutes. l To make the sweet potato cakes, place the sweet potato in a bowl and roughly mash with a fork. Add the chickpeas and gently stir until combined. Make sure you keep the sweet potato and chickpeas nice and chunky. l Add the flour, spices, chives, parmesan
and egg. Season and then stir to combine. Divide the mixture into six equal portions and shape the mixture into six even-sized patties. Transfer to a flat tray and place them in the freezer for approximately 20 minutes or until the cakes feel firm. l Heat 1 tablespoon of the olive oil and 40g of butter in a large non-stick heavy based pan over medium-high heat. Add three of the sweet potato cakes to the pan and cook for 1 ½ minutes per side or until they are golden. Remove and drain on paper towel. Wipe the pan clean and repeat the process with the remaining cakes. l To serve, divide the cakes among the plates with the rocket and spinach, and top with the perfect poached egg. foodies 45
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hayden quinn Foodies
White Peaches, Ricotta, Honey and Rose Petals I love this dessert, it’s a bit Middle Eastern, a bit summery, and completely delicious. The bonus is it’s quite a healthy dessert Serves 4 20g unsalted butter 3 ripe white peaches, quartered 240g firm ricotta 1 tsp rosewater 1½ tsp lemon juice 3 tbsp honey 2 tbsp slivered almonds, toasted Fresh, unsprayed rose petals
l Heat a heavy-based griddle pan over medium-high heat. Place the butter in the pan and spread evenly on the surface. Place the peach quarters on to the griddle so you get nice char marks. Caramelise the peaches on each flesh side for 1-2 minutes. l In a bowl, combine the ricotta, rosewater and lemon juice. l To serve, spoon a dollop of the ricotta onto a plate, delicately place the white peach quarters around the ricotta, drizzle with ½ tablespoon of honey and garnish with almonds and rose petals.
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Bright now It’s time to ditch the pastels and embrace your true colours
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kitchen design foodies focus
Eager to inject personality into your dwelling by using colour? Like most things, where better to start than in the kitchen? Cerulean blues contrasted against warm yellows create the ultimate summertime palette; inspired by the coast and reflecting the ocean, it’s at once colourful and calm. Mix old with new and embrace an array of shades to create a standout scheme.
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“With the right tools, anyone can achieve great results”
Mary Berry
The Mary Berry 12-hole PushPan® will open a whole world of baking possibilities… pop out perfect mini cheesecakes, dinky desserts and even fizzy jellies for grown-ups. Part of Mary’s exclusive range of bakeware with Lakeland, it’s almost as good as having her in your kitchen with you!
Find the full range and recipes at lakeland.co.uk/mary Visit one of your local Lakeland stores: Edinburgh 55 Hanover Street EH2 2PJ Now also open at Dobbies Garden World, Melville Nursery EH18 1AZ Glasgow 18a Buchanan Galleries, Buchanan Street G1 2FF
BAKEWARE | COOK WARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STOR AGE | AROUND THE HOME
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Emphasizing the original structure of a room lets natural character set the scene – exposed beams and brick walls invite texture, while subtle inserts of colour balance the earthy feel. Alternatively brilliant white floors and walls will emphasize the natural light to provide a calm and cool base palette. This allows for layers of vibrant pastel and bright shades to be spread across the room through the likes of seat cushions, painted dining chairs and crockery.
From Bright Bazaar by Will Taylor, Jacqui Small LLP, ÂŁ25 foodies 51
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SOME MASTERPIECES By Uncle Roy
INNOVATIVE MULTI AWARD-WINNING PRODUCTS - from independent stores or visit us at - www.uncleroys.co.uk
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DUMFRIES & GALLOWAY FOODIES
Beautiful south Get away from the city and head for Dumfries & Galloway, where you’ll find some of the finest food in Scotland’s larder KNOCKINAAM LODGE Portpatrick, Dumfries and Galloway, DG9 9AD Tel 01776 810471 www.knockinaamlodge.com A secluded country house hotel nestled in the rolling Galloway countryside – the location of Knockinaam is only the first luxury you’ll find here. Chef Tony Pierce and his team use the best of seasonal, Scottish produce to create breathtaking, Michelinstarred dishes.
BALCARY BAY COUNTRY HOUSE HOTEL Auchencairn, Castle Douglas, DG7 1QZ Tel 01556 640217 www.balcary-bay-hotel.co.uk Throughout the menu at Balcary Bay, there’s an emphasis on local produce with interesting twists. Hot smoked trout on a bed of orange and fennel
salad with shallot and broad bean confit is just one example.
BLACKDADDIE COUNTRY HOUSE HOTEL Sanquhar, Dumfries and Galloway, DG4 6JJ Tel 01659 60370 www.blackaddiehotel.co.uk The awards that owner and chef Ian McAndrew has collected are proof of the phenomenal standard of cooking. Having held a Michelin star for many years, Ian uses quality Scottish produce to guarantee the freshest of flavours in dishes such as roast fillet of cod with grilled courgettes, puy lentils, shimeji mushrooms and star anise foam.
DEL AMITRI 95a High Street, Annan, DG12 6DJ Tel 01461 201999 www.del-amitri.co.uk Locally-sourced seasonal produce
served up by a chef with a passion for good food, makes the dishes served in this popular Annan restaurant just a little bit special. Menus are changed on a monthly basis, offering dishes like Roasted North Sea cod with
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roast fennel or perhaps seared duck breasts with a rhubarb and vanilla purée,
KIRKPATRICK’S RESTAURANT 29 St Cuthbert’s Street, Kircudbright Tel 01557 330888 www.kirkpatricksrestaurant.co.uk As well as a satisfying main menu, Thursday night is tapas night, and, as the restaurant advises, you can eat “beag air bheag” (little by little). Try the black pudding with an apple, sage and cider reduction or the double cooked belly of pork.
CREAM O’GALLOWAY Rainton, Gatehouse of Fleet, Castle Douglas, DG7 2DR Tel 01557 814 040 www.creamogalloway.co.uk At Finlay’s Farm they produce the well-known range of ice creams that can be found, including Crannachan, Real Raspberry or Whiskey, Honey and Oatmeal. As well as a selection of sorbets. The milk they produce also makes wonderful cheese.
SULWARTH BREWERY The Brewery, 209 King St, Castle Douglas, DG7 1DT Tel 01556 504525 www.sulwathbrewers.co.uk Visit the micro brewery and
visitors centre and try one of Sulwarth’s best-selling cask ales, Knockendoch, plus the brewery’s own range of seasonal and speciality beers. Established in 1996, they produce beers brewed using only 100 per cent natural ingredients, all to traditional methods.
MARRBURY SMOKEHOUSE Bargrennan, Newton Stewart, DG8 6RW Tel 01671 840241 www.visitmarrbury.co.uk A haven for food lovers, whether you’re buying produce to take home and experiment with yourself, such as smoked Kirkculdbright scallops or Marrbury’s own smoked mussels, or eating in at the bistro and sampling their renowned fish and chips.
COCOABEAN CHOCOLATE FACTORY Ashland, Twynholm DG6 4NP Tel 01557 860 608 www.thecocoabeancompany.com
Do you fancy a key lime cheesecake, a traditional violet cream or perhaps a gin fizz with white chocolate, filled with gin and lime flavoured ganache. A vast array of handmade chocolate is on display at the Cocobean on-site shop, with an extensive range of products including over 100 varieties of chocolates.
CLASH FARM PEDIGREE SADDLEBACKS Port Logan Stranraer, Wigtownshire, DG9 9NL Tel 01776 860246 www.clashsaddlebacks.co.uk This farm produces free-range, rare breed pork and bacon, which is naturally reared outdoors. You’ll be in good company as they supply Tom Kitchen, the Turnberry Hotel and Greywalls in Gullane.
UNCLE ROY’S COMESTIBLE CONCOCTIONS Tel 01683 221076 www.uncleroys.co.uk Uncle Roy is here to provide you with a vast selection of condiments for all tastes. For something different, add flavour to your dishes with Scottish whisky oak-smoked shiitake mushrooms. The mustard seed oil is kosher certified, as are the salt products. ●
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HIDE WITH ME
THE CARRICK SPA
SPA DAY
MAKE A DAY OF IT. YOU TRULY DESERVE THIS. Arrive at the Carrick Spa and get changed into your luxurious robe and slippers, then relax with our spa experience. A blissful unlimited journey in an oasis of calm and tranquility with a selection of hydro and thermal then relax with an Express Facial combined with an Aromatherapy Back, Neck & Shoulder massage. You will look and feel fresher after some well earned relaxation, all for just £99 per person.
CALL 01389 713 659
Quote ‘Foodies’ when booking.
spa.reservations@cameronhouse.co.uk www.cameronhouse.co.uk Terms and conditions apply. Subject to availability, weekend supplement’s apply. Treatment time is 50 minutes including consultation.
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FOODIES spa
The Fairmont St Andrews, Scotland KY16 8PN Tel: 01334 837000 standrews.scotland@fairmont.com The Fairmont St Andrews resort encapsulates true luxury in completely idyllic surroundings. The resort’s Signature Spa offers a variety of treatments, but why not try their Sunday Spa Escape? Put the thought of Monday morning to the back of your mind and make your weekend last that little bit longer. This includes an overnight stay, dinner, afternoon tea and a 25-minute express spa treatment, the last thing you’ll be thinking about is the office! £150 per person.
Inchyra Hotel & Spa
Forest Hills Hotel
Scotsman spa
Grange Road, Falkirk FK2 0YB Tel: 0844 879 9044 www.MacdonaldHotels.co.uk Unwind in the heavenly ambience of the spa at the Macdonald Inchyra Hotel & Spa with our one night Luxury Spa Break. From £89 per person, enjoy a 30 minute treatment, robe and slippers, an overnight stay, and a full Scottish breakfast.
Kinlochard, Aberfoyle, FK8 3TL Tel: 0845 601 1734 www.MacdonaldHotels.co.uk Indulge in a luxury spa escape in the beautiful Trossachs. From £69 per person, per night, enjoy a spa treatment, full Scottish breakfast and cream tea for two. You will also receive 20% off any additional prebooked spa treatments.
Tel: 0131 622 3800 spa-reception@thescotsmanhotel. co.uk For those needing a little relaxation with a lot of indulgence, the ‘Strawberries & Cream’ Treatment combines a soothing 45 minute spa treatment with a scrumptious Strawberries and Cream Afternoon Tea at North Bridge Brasserie.
SPA BREAK AT LOCH FYNE HOTEL & SPA, INVERARAY Loch Fyne Hotel & Spa Inveraray, Argyll PA32 8XT Email: lochfyne@crerarhotels.com
Tel: 01499 302980
The Rejuvenation Break at Loch Fyne Hotel & Spa includes a lime and ginger salt glow, taster facial and a back, neck and shoulder
massage. It also includes full use of the leisure and spa facilities and two nights’ accommodation on a dinner, bed and breakfast basis.
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COOK SCHOOLS NEWS FOODIES FOCUS
take some pasta home for later. For children 8 to 12 years there are fun, short workshops for the school holidays, with small groups organised by age. Aprons and recipes are included.
EDINBURGH NEW TOWN COOKERY SCHOOL
LET’S COOK SCOTLAND Netherfield, Abernethy, Perthshire, PH2 9LL Tel 01738 851156 Letscookscotland.ac.uk Young chefs aged 13 plus can develop their skills with a short, practical class on make pasta by hand and using pasta machines. During the four-hour class, students will produce their own pasta, as well as delicious sauces, have lunch and
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7 Queen Street, Edinburgh, EH2 1JE www.entcs.co.uk tel 0131 226 4314 If you have a 13 to 17 year old who would like to learn basic cookery skills, then the Teenager’s One Week Cookery Course is perfect. Running 7th to 11th and 21st to 25th July, students will learn how to weigh ingredients accurately, read recipes and, most importantly, how to clear up as they cook! Every morning they cook lunch and in the afternoon make dishes to take home. Also covered are knife skills,
pastry making, roasting, sauces, meringues, soups, baking bread, cake making, cooking fish and vegetables, and making ice cream.
THE COOKERY SCHOOL The Jacobean Corsetry Building 53 Virginia Street, Glasgow, G1 1TS Tel 0141 552 5239 www.thecookeryschool.org For ambitious young cooks, how about a five-day summer school covering the main aspects of modern cooking? Amongst the dishes tackled are potato and mushroom samosas, leek and potato soup, chorizo and butternut squash risotto, sweet and sour chicken, sticky toffee pudding, and apple tarte tatin. Following the chef’s demonstration, the students cook at their own station and then sample their dishes. Includes a herb workshop. ●
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Hand Crafted With Passion in Small Batches
sales@alechemybrewing.com Tel: 01506 413634
www.alechemybrewing.com alechemybrewingltd
Alechemybrewco
unit 2c Young Square, Brucefield Ind. Est. Livingston West Lothian
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cocktails recipes
Take inspiration from foreign lands with these delicious cocktails
Beyond the sea Provençal Cocktail Summer is the time to enjoy pastis, the potent anise-tinged beverage that’s a favorite around the Mediterranean. Most people drink it diluted with ice water; it goes down easily in sweltering weather
For the pastis syrup 200g sugar 1 tbsp crushed fennel seeds 1 small lemon, sliced 475ml water 120ml pastis Chilled Prosecco or cava l To make the syrup, put the sugar, fennel seeds, lemon, and water in a small stainless steel saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes. Turn off the heat and let cool. Add the pastis. l Strain the syrup and store in a bottle in the refrigerator. l To serve, put 1 tablespoon syrup in a wineglass and slowly pour in chilled Prosecco or cava.
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FOODIES COCKTAILS
Caipiroska The well-known Brazilian caipirinha is made with cachaรงa. Equally popular throughout South America is the caipiroska, a vodka-based drink made in a similar way with lots of fresh lime Serves 1 2 small limes, quartered 1 tablespoon sugar 60ml vodka Ice cubes l Put the limes and sugar in a cocktail shaker or sturdy glass. Mash vigorously with a wooden muddler or pestle. Add the vodka and a few ice cubes, shake well, and pour into a rocks glass.
One Good Dish by David Tanis, ยฃ17.99, Artisan
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Belhaven – or “Beautiful harbour” – nestles among the rolling barley fields of the beautiful East Lothian coast, around 20 miles east of Edinburgh. For nearly 300 years, we have brewed in this place using only the finest barley and choicest hops. Continuing that long tradition, we are proud to launch a range of speciality beers. With big, bold flavours and aromas in a range of tastes and styles, together they represent the very best of Scottish brewing.
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Clean Crisp Refreshing
Rich Nutty Smooth
Bold Bitter Juicy
Complex Layered Polished
Deep Dark Intense
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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW
TOP TIP
What’s New
Legend Tom Jones will be rocking the stage on July 20th at Edinburgh Castle. The Witchery is just a stone’s throw away and has a great pre-theatre menu at £15.95
HOODOO-VOODOO 42½ml Fifty Pounds gin 12.5ml Chase rhubarb liqueur 12.5ml homemade strawberry shrub 1 bar spoon of homemade grenadine 2 dashes Fee Brother’s rhubarb bitters Hoodoo soda Strawberry Mint sprig
● For the homemade strawberry shrub, chop strawberries into small pieces and place into a tub. Cover in white sugar, seal the container and leave overnight. Drain the liquid into another tub and mix with equal measures white balsamic vinegar. ● Shake first 5 ingredients and stain into glass over crushed ice. Top with Hoodoo soda and stir.
DRYGATE BREWING CO. GLASGOW A brewery, bar and kitchen, beer hall and events space, Drygate is a collaboration between Scottish craft Brewers William Bros and C&C, the firm that makes Tennent’s. Set in a converted box factory, it serves top notch British charcuterie alongside inventive gastropub dishes. As well as brewing their own beers on-site, the venture encourages amateurs to have a crack at making their own ales. 85 Drygate, G4 0UT Tel: 0141 212 8810 www.drygate.com
ALSTON BAR AND BEEF GLASGOW Located in two vaults underneath Glasgow Central, Alston Bar and Beef specialises in fantastic steaks and a wide range of gin – many of them Scottish. The steaks are locally sourced and the gins are expertly served. Try the Silver Fizz
cocktail which tastes like a boozy lemon meringue. The bar takes its name from the main street of Grahamston, the village which was built over when the station was constructed. Entry via Gordon Street, G1 3SQ Tel: 0141 221 7627 www.alstonglasgow.co.uk
THE OLD BAKEHOUSE WEST LINTON The irrepressible Tony Singh has launched his new restaurant at The Old Bakehouse in West Linton. Most recently seen on BBC2’s Incredible Spice Men, Tony’s new venture is a globe-trotting affair. Haggis pakora and pies filled with game, port and stilton rub shoulders with asparagus tarts, prawn cocktails and a dish of duck breast served with Asian broth. Steaks, burgers and hot dogs are given a smoky sear in the Josper oven. Main Street, West Linton EH46 7EA Tel: 01968 660830 www.theoldbakehousewestlinton.com
SUMMER WINES Marques de Casa Concha Chardonnay 2012, £11.99, Tesco Flavours of ripe white pear, fig and hazelnut. M de Minuty Rosé 2013, Côtes de Provence, £14.99, Majestic Clean nose of citrus fruit with floral notes. DB Family Selection Shiraz 2013, £7.49 Waitrose Perfect pairing for BBQ meats. foodies 65
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foodies focus out and about
Out & about
If you want to feature contact press@foodiesfestival.com
Beer vs wine at the vintage The ultimate taste test in Leith with a five-course paired menu
Edinburgh Gin Bar Heads & Tails launches
Alston bar & Beer New restaurant launches under Central Station, Glasgow
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Ginspirational Edinburgh Gin Infused with pure Perthshire Brambles For a full list of stockists visit www.spencerfieldspirit.com or call +44 (0) 1383 412144 067_FF055_Spenserfield.indd 10
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