Foodies Magazine June 2016

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 78 JUNE 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

FINE TIME Meet MasterChef

WIN

INA AM A KNOCKG LAM E LODG AY W A T E G

winner Simon Wood

ROSEMARY SHRAGER JUNE 2016 ISSUE 78

The TV chef shares a tasty recipe

40 RECIPES

from Bake Off winner Edd Kimber Alessandra Peters

BORDERS BREAKS l SUMMER COCKTAILS l KITCHEN DESIGN l SWEET TREATS 001_FFCover_spine_0616.indd 1

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HEAD TO TAIL PORK DINNER Thursday 28th July 7.30pm Head Chef Dan Ashmore’s head to tail pork dinner will commence with an amuse bouche and a bacon infused Old Fashioned cocktail accompanied by a demonstration of the various cuts of pork from Pelham farm. The evening will continue with a 4-course dinner with optional cider pairing from Thistly Cross.

£40 per person £55 per person with matched ciders Advanced booking required

MENU Potted pork, apple jelly *** Pig’s head cromesqui, Summer onion velouté *** Roast cod, pigs trotter, lentils *** Roast loin of pork, smoked mash, burnt grapefruit *** Balmoral mess Perthshire strawberries, cream

Hadrian’s Brasserie | The Balmoral | 1 Princes Street, Edinburgh 0131 557 5000 | hadrians.balmoral@roccofortehotels.com

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 78 JUNE 2016 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

FINE TIME Meet MasterChef

WIN

NAAM A KNOCKI LODGE GLAM GETAWAY

winner Simon Wood

ROSEMARY SHRAGER JUNE 2016 ISSUE 78

The TV chef shares a tasty recipe

40 RECIPES

from Bake Off winner Edd Kimber Alessandra Peters

BORDERS BREAKS ● SUMMER COCKTAILS ● KITCHEN DESIGN ● SWEET TREATS

Front cover image At Home With Simon Wood: Fine Dining Made Simple by Simon Wood, Meze, £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

Loving summer

C

AST NE’ER A CLOUT ‘til May is oot, goes the old Scottish saying, and thank goodness summer is finally here and we can start shedding some of those winter layers. In the spirit of warmer weather, we have conspired with some of our favourite chefs to bring you summer salads, brilliant barbecue recipes and tasty cocktails to cool you down.

We would also like to introduce you to inspiring young cook Alessandra Peters, whose diagnosis with an autoimmune disease inspired her to chart her journey A GETAWAY TO FOODIE HAVEN into healthy eating via her blog, the Foodie Teen. At the KNOCKINAAM age of just seventeen, she has been inspiring people all LODGE over the world to try a fresh, additive-free approach to eating.

Great British Bake-Off favourite Edd Kimber shares some of his favourite recipes featuring summer berries, while MasterChef winner Simon Wood is imploring all of us to try fine dining in our own homes. His elegant recipes are nonetheless surprisingly simple to try at home, so channel your inner Heston and give them a try.

We also have Borders breaks, the lowdown on Scotland’s best coldpressed rapeseed oils and a tantalising taster of our own Foodies Festivals inside. So get out there, get cooking and enjoy the sunshine, but don’t forget to bring your copy of Foodies along for the ride!

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

Edd Kimber was the first winner of The Great British Bake-Off and has gone on to be a beloved food writer

Simon Wood won MasterChef 2015 and is passionate about bringing fine dining into the home

Alessandra Peters is a food blogger, who, at just 17, is taking the healthy eating world by storm

Rosemary Shrager is a talented chef who has starred in many British TV cook shows foodies 3

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“Everone had an absolute ball, Broxmouth is stunning and has a very special place in our hearts!”

Julie & John

“We honestly had the most amazing day of our lives here! Everyone has been so accommodating and helpful and they have made this the wedding of our dreams.”

Simin & Colin

“A truly amazing day, venue marvellous, staff fantastic, all the guests commented it was the best wedding that they had ever been to” Moira & Jim

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CONTENTS

9

39

45

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Stay at Knockinaam Lodge

13

SIMON WOOD 14 The MasterChef winner talks fine dining 22 FOODIES CHEF Rosemary Shrager’s dinner party tips EDD KIMBER The Boy Who Bakes returns

26

RAPESEED OIL The new Scottish superfood

35

BORDERS Take a trip to the Scottish south

37

THE FOODIE TEEN 40 Blogger Alessandra Peters on healthy eating

22

BBQ RESTAURANTS 49 Indulge in a meaty feast, without the hassle of preparing it yourself!

52

59

KITCHEN DESIGN Coastal vibes for your kitchen

52

COOK SCHOOLS

55

SPA NEWS

57

COCKTAILS 59 Enjoy one of these summer tipples -or two!

REVIEWS

63

NEW BARS

64

OUT & ABOUT

66

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with top chefs

BOOKS, TV & WHAT’S ON FOODIES

COOKING THE BOOKS The Photographer’s Cookbook Lisa Hostetler, Aperture, £19.95 The art of food photography is honoured in this stunning collection, bursting with beautiful, and delicious, recipes.

Milkbar Memories Jane Lawson, Murdoch Books, £20 Feeling nostalgic?

Jane Lawson’s amazing collection of retro milkshakes and diner classics is the perfect way to lift your spirits. The vintage treats have even been given a healthy make over!

Nina Capri: Recipes from Italy’s Amalfi Coast Nina Parker, W&N, £25 Take your taste buds on holiday to the Amalfi Coast, where fresh ingredients are used to create rustic dishes.

Savour the best of Capri with Nina Parker’s deliciously healthy recipes.

Jamie’s Great Escape Follow Jamie Oliver as he leaves the UK behind to embark on a gastronomic journey of wanderlust in Italy. Explore the country with Jamie as he cooks and eats his way from the Amalfi coast to Sicily and Puglia. Watch Jamie fall in love all over again with the culinary purity and fresh organic ingredients of the Mediterranean as he travels the country in a camper van.

Mouth-watering dishes await!

Jamie’s Great Escape premieres Friday 10th June at 9pm on Food Network

WHAT’S ON BALLANTRAE FESTIVAL OF FOOD & DRINK June 12th, Ballantrae Ballantrae Festival of Food & Drink focuses on bringing residents and visitors together to support local businesses by celebrating the region’s best food and drink. Inspired by the exceptional lamb, beef and seafood of the area’s rich larder, you can also find other great goods to stock up on like pressed fruit juice.

FULL MOON DINNER June 20th, Edinburgh The stunning Secret Herb Garden’s Full Moon Dinners are a must experience for aspiring foodies. Enjoy a deliciously relaxed evening with friends while you soak up the magical atmosphere. Along with the moonlight in its peak, you will find yourself enveloped by the smell of beautiful herbs, fantastic food and lovingly curated wine.

GLASGOW REAL ALE FESTIVAL June 23rd – 25th, Glasgow Enjoy a good pint of ale or two? The Glasgow Real Ale Festival is the perfect spot to learn more about ale while tasting some of the best craft ales in the country. Located in the heart of Merchant City and organized by the Glasgow and West of Scotland branch of CAMRA, you can expect over 100 beers, a buzzing atmosphere, and lots of fun. foodies 7

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visit your new local Le Creuset store for exciting new products and promotions Le Creuset Edinburgh 34 Frederick Street Edinburgh EH2 2JR T: 0131 2261339 E: edinburgh.store.uk@lecreuset.com

Opening Hours Monday - Saturday: 9:30am - 6:30pm Sunday: 11am - 5pm

SHOPPING

Enamel mug annabeljames.co.uk, £9.95 Pinchy bottle opener www.mrpinchyandco.com, £42.49

Beach baby Fish Supper tea towel www.annabeljames.co.uk, £12

Take your cooking on the road with these outdoor beauties

Wooden cutlery set www.sisters guild.co.uk, £9

What a Catch mini BBQ www.sophieallport.com, £18 Mid Century Poppy flask www.hoipolloigifts.co.uk, £12.99

Seaside picnic bag www.sophieallport, £32

Party cool bar design 3000.de, £65.33

foodies 9

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the chocolate cafĂŠ

chocolate always understands WHERE WE ARE 5 Howard street Edinburgh EH35JP Tel: 0131 629 3050 nEW sTORE OPEning 13 Frederick st Edinburgh EH2 2EY WWW.cOROcHOcOlATE.cO.uk

Offering a wide range of chocolate based sweet treats, we pride ourselves on offering a fun and sharing chocolate experience.

With the option to create your own, waffles, crepes or pancake stack to dunking fresh fruit into a chocolate fondue your sure to get your chocolate fix at coro.

We use our chocolate in our desserts, refreshing milkshakes and indulgent hot chocolates to make sure you get your chocolate intake no matter what you order.

FOODIES NEWS

LITTLE RISING STAR Congratulations to sixyear-old Caitlin Charity from Clackmannanshire, who has been crowned winner of the UK’s Best Mini-Chef Competition thanks to her sausage hotpot recipe. Celebrity chef Paul Rankin awarded her the coveted title.

QUEEN OF PUDDINGS Head along to your local Tesco or Waitrose and pick up a delicious dessert from baking guru Mary Berry’s new range. Indulge in a delicious Belgian Chocolate Brownie Pudding or, for something a little lighter, try the luxury Summer Fruit Pudding – trust us, you won’t regret it!

MIDSUMMER NIGHTS Maypoles and potato salad are not the only treats enjoyed by Swedes during their famous Midsummer celebrations.

Mouth-watering almond cakes are also on the menu, and Daim’s are the best.

Grab yours from the frozen aisle and let the dancing begin! www.almondy.com

BREAKFAST OF CHAMPIONS Scottish oats company Stoats has just launched two new product ranges to ensure you have a healthy breakfast to get you through the day.

Their Porridge Sachets are perfect if you’re in a hurry, and their Rustic Scottish Oat Muesli is bursting with flavour. www.eatstoats.com

FIRED UP BBQ season is upon us, and charcoal grilling is the latest BBQ craze.

Weber-Stephen have launched a new hybrid charcoal grill, which includes a smoking option, and it will definitely take the taste of your burgers up a notch! In the mood for something meaty? Head to page 49 to find out where to grab the perfect steak in Edinburgh, Glasgow and beyond. www.weber.com

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IN W

Win a magical escape to Knockinaam Lodge T HE BEAUTIFUL Knockinaam Lodge is the proud holder of three AA Red Stars and three AA Rosettes, and is a Member of luxury brand Connoisseurs Scotland. This month, we are offering one lucky reader the chance to win a lavish stay for two in this sumptuous haven of tranquility. Stay in one of the individually designed bedrooms after exploring the stunning surroundings, and indulge in a delicious six-course tasting dinner, designed by awardwinning chef Tony Pierce.

Assorted canapes followed by

a creative and imaginative string of tasty dishes await and, in the morning, a full Scottish breakfast will get you ready for the rest of the day.

Renowned for its first class food, impressive wine and whisky selection, and friendly staff, it’s no wonder it was shortlisted for this year’s UK Wedding Awards for best ‘Coastal Venue’. The lodge is the perfect spot to sit back and relax while breathing in the salty air and discovering the wonders of the rugged Scottish countryside.

If you are craving an escape to a coastal oasis, this is your chance! l

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

What is the name of the chef at Knockinaam Lodge?

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 June 30th 2016. Subject to availability. Usual hotel cancellation policy applies. Dinner must be prebooked. Prize based on one night dinner, bed & breakfast for two adults sharing. To be booked by 31st August 2016 and taken between October 2016 and 31st March 2017.

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FOODIES SIMON WOOD

Fine art MasterChef 2015 winner Simon Wood wants to make fine dining a staple in home cooks’ kitchens

M

Y FIRST FOOD memory takes me back to my grandmother’s kitchen at the weekend. I’d watch eagerly as she bustled around baking and cooking for the extended family, giving me the privilege of the first taste test whilst she worked. Looking back now it was really just traditional northern cooking, but as a wide-eyed child, things like rabbit always appeared infinitely more adventurous than what we’d have at home.

Since then I’ve always tried to recreate that sense of adventure in the kitchen, so my approach to home cooking would push the boundaries of your average meat-and-two-veg dinner.

I watched MasterChef from day one and always wanted to put myself up for it but wasn’t quite brave enough until last year. MasterChef was the opportunity of a lifetime, not to mention a huge learning curve. I have learnt to take criticism, move on and evolve from it. It’s one of the best ways to learn from mistakes and advance to the next level.

However, you can’t forget that food is subjective, so it’s important to trust your instincts and not let what other people think change your style.

My ethos is simple: food that tastes great and looks good in equal measure. It’s about the whole experience. When you’re about to eat a meal you make a judgement in your head based on how it looks without having even tried it. For that reason I’ve always been interested in and passionate about the way my meals look. The idea is that it’s perfect from start to finish. Whilst we all love going out, I’ve always found that it is immensely more satisfying to create a visually stunning and delicious dish for yourself.

Go on, give it a go! l

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SIMON WOOD FOODIES

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FOODIES SIMON WOOD

GOAT’S CHEESE AND BEETROOT SALAD This visually stunning dish relies on the colours and varieties of the different types of beetroot, so be picky when you’re shopping to find the best produce available

For the panna gratta Stale ciabatta Olive oil 1 garlic clove Sea salt For the salad 200g baby purple beetroot Olive oil Smoked sea salt Belazu balsamic vinegar 1 candy striped beetroot 1 golden heritage beetroot Ice water Beetroot leaves 300g hard goat’s cheese Cracked black pepper

l For the panna gratta, take a stale ciabatta and either chop or use a process or to break down into small bite size pieces and crumbs. l In a large frying pan add 3 tablespoons of oil and heat gently. With your knife crush a garlic clove just enough crack it open and fry off until just brown.

At that point remove it from the oil and add in the breadcrumbs. Coat evenly and season with sea salt. Once they are starting to brown put them on a baking tray and toast gently in the oven for 10 minutes at 150°C until dry and crunchy. These will keep for months in an airtight container. l For the roasted baby beets, preheat your oven to 190°C. l Clean the baby purple beetroot, remove the root tip and cut off the stem and leaves. Set these aside for your garnish later. l Toss the purple beetroots in olive oil and smoked sea salt and place into a roasting tray in the oven until softened. Check them after 45 minutes to an hour then remove them from the oven. Once cool enough to handle scrape the skin off with a paring knife and dress in the Belazu balsamic vinegar. l Next, very carefully peel the candy stripe and golden beetroots and using a mandoline slice around 4 pieces per person. Next take a 2.5cm cutter and cut a perfect circle out of the beetroot slices. l Set these aside and boil a saucepan of salted water. Tidy the ends of the beetroot leaves and blanch for 30 seconds before dropping them into iced water. l Drain the beetroot leaves on some kitchen paper and start to plate up, make sure you alternate the different varieties of beetroot. l If you buy a good quality goat’s cheese you only need a little and it is perfect as it is. Use a small baller to create small spheres of the cheese and then arrange around the beetroot. l Add a twist of black pepper and finish the dish by piping dots of the balsamic vinegar around the beetroot and goat’s cheese.

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SIMON WOOD FOODIES

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FOODIES SIMON WOOD

CRISPY LAMB SALAD WITH BABA GANOUSH AND FLATBREAD This dish was inspired by a lamb kebab but I have stripped it back to make it more delicate, deconstructing it on the plate so you can see each delicious element

For the crispy lamb 2kg lamb shoulder on the bone 300ml red wine 150ml water 2 lemons, halved 2 red onions, halved 1 bulb garlic, halved For the flat bread 300g self-raising flour 1 tsp baking powder 300g natural yoghurt ½ tsp sea salt 1 tsp black onion seeds For the garnish Bunch fresh coriander 1 pomegranate For the baba ganoush 1 whole bulb garlic 3 large aubergines ½ lemon, juiced 3 tbsp tahini paste 1 pinch ground cumin 3 tbsp extra virgin olive oil Sea salt and white pepper, to taste 1 pinch smoked paprika 1 tbsp fresh flat-leaf parsley, chopped

l Preheat the oven to 160°C. In a large frying pan seal the lamb and then place it onto a wire rack on a roasting tray. Add the wine, water, lemons, onions and garlic into the bottom of the tray. l Cover with foil to prevent any moisture escaping. Place in the oven to cook slowly for 4 hours. Remember to check that the liquid hasn’t evaporated; you can add some more stock or water if it looks low. l When the lamb is ready leave it to rest for 30 minutes before pulling into rustic chunks. l For the flat bread. Simply mix all of the flat bread ingredients together in a bowl, cover with cling film and set aside to rest for 20 minutes. l Once rested use lightly floured hands to roll into evenly sized balls. Flatten and then toast in a dry frying pan until golden on both sides. l Remove the onions from the roasting tray, drain and slice thinly. Next halve the pomegranate and use the back of a tablespoon to remove the seeds from inside. Delicately place the lamb around the arc of a clean plate. Use a cutter to shape the flatbread and carefully garnish with onion, coriander and pomegranate seeds, not forgetting the amazingly flavoursome baba ganoush. l For the baba ganoush. Preheat your oven to 170°C and slow roast the garlic until softened. l Prick the aubergines with a fork and place under a hot grill until the skin is charred and blackened. Then place in the oven at 170°C for 15 minutes, or until the flesh feels soft when you press it. l In a pestle and mortar, crush 3 cloves of the sweet roasted garlic with the lemon juice, tahini, cumin, olive oil and salt and pepper. l When cool enough to handle, cut the aubergines in half and scoop out the flesh. Add the softened part of the warm aubergines into the pestle and mortar with the remaining ingredients. l Place in a serving dish and sprinkle the paprika and parsley over the top before finishing with a drizzle of olive oil.

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SIMON WOOD FOODIES

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FOODIES SIMON WOOD

DUCK AND DAUPHINOISE WITH CARAMELISED CHICORY To take this dish to the next level add my caramelised chicory and crispy sage to garnish. It is best to make the dauphinoise the day before so they have time to set overnight

For the dauphinoise 1kg Désirée potatoes 50g butter Salt and pepper For the duck 4 duck breasts For the jus Knob of butter 1 shallot 1 star anise 500ml chicken stock 3 cloves garlic, minced 350ml double cream To garnish 2 caramelised chicories 12 sage leaves

At Home With Simon Wood: Fine Dining Made Simple is published by Meze, £20

l For the dauphinoise, preheat your oven to 160°C. l Very carefully using a mandoline, slice the potatoes as thinly as possible, around 5mm thick or thinner. l In a saucepan gently melt the butter and use it to coat the bottom of a 25cm wide 5cm deep roasting tray with a brush. Carefully cut out a square of greaseproof paper large enough to cover the bottom and the sides of the dish, brush again with butter and start to layer the potato in an overlapped style along the dish. Season each layer well with salt and pepper. Repeat until the dish is almost full to the top. l Use the back of a knife to mince the garlic into a smooth paste and stir into the cream. Pour over the potatoes and bake until they are tender, usually after around 1 hour and 15 minutes. l Remove from the oven and leave to cool for 30 minutes. To press the potatoes use a plate to weigh them down. Place the dauphinoise in the fridge overnight to set and then the next day you can cut in to the shape you would like, before heating through in the oven to serve. l For the duck. In a cold dry pan place the duck skinside-down over a medium heat. Do not add any oil as the skin has a high fat content and is incredibly tasty once crisp. Allow the pan to warm gently and slowly render the fat out until it is golden and crispy in colour. This will usually take around 7 minutes. Once golden, season with sea salt then turn and brown on the other side for a couple of minutes. Remove and rest skin side up on a wire rack over a tray before carving. l For the jus. In a saucepan gently melt a little butter over a medium heat and add the shallot and star anise. Cook for two minutes until softened then add the chicken stock and turn up the heat and boil rapidly until the liquid has reduced by half. Add in the juices from your now rested duck before using a sieve to remove the shallots and the anise. l Once you’ve plated the dish and added the garnish, drizzle a spoonful of jus around the duck.

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FOODIES CHEF FOODIES FOCUS

ROSEMARY & TIME Cooking legend Rosemary Shrager will be on stage at four Foodies Festivals this year What led you to become a chef?

It found me. Cooking was the best thing in my life, it was a hobby and I cannot imagine life without it. I didn’t ever say to myself I want to be a chef, all I wanted to do was cook, being a chef came later.

Has working in TV affected the way you cook? If so, what’s different?

Working on TV is like a marketing tool, and also I love it. I have always loved performing, it’s in the blood. Cooking and teaching are my jobs and they move on with the times, but I haven’t changed from my classic training.

Who is your biggest inspiration in the kitchen?

My biggest influence has been Pierre Koffman. He is a man who didn’t just inspire me in the kitchen but it’s his own influences from his roots that impressed me.

What ingredients are essential in your kitchen?

The ingredients that are most essential have to be salt, extra virgin olive oil, chilli, cumin, garlic, lemon and tomato puree.

What’s your guilty pleasure?

Crunchy peanut butter, I could eat it by the spoon.

Top dinner party tips...

Where do I begin, I want to enjoy my own dinner party so the most important thing is to prepare in advance. Keep it simple. If it’s a big party I will start quite far in advance to put things in the freezer. These are my rules to make a dinner party go smoothly: l Prepare the menu at least four days in advance. Cold starter, hot main, cold pudding. I do find individual portions are easier, like chicken breasts or duck breast. Roasts for dinner are messy. l Sort out shopping and anything that needs to be ordered. l Make the pudding/dessert the day before after work and also make anything else that could be useful. l Prepare veg and half cook so it’s just a matter of heating up. Prep your first course. I always think Terrines are great for dinners. l You can even make your sauce in advance. l In the end all you have to do is assemble and enjoy yourself! l

Rosemary Shrager is a regular at our Foodies Festivals across the UK, where she leads delicious cookery demonstrations in the Aga Rangemaster Chefs Theatre. www.rosemaryshrager.com foodies 23

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FOODIES CHEF HEADER FOODIESFOODIES FOCUS

ROSEMARY SHRAGER’S SMOKED DUCK BREAST SALAD WITH A PRUNE DRESSING Serves 4 200g smoked duck breast, cooked 1 bunch watercress 1 Frisee lettuce, yellow leaves only A small hand of tarragon leaves Roasted walnuts, roughly chopped

For the dressing 1 tsp red wine vinegar ½ tsp Dijon mustard 100ml sunflower oil 100ml extra virgin olive oil Juice of ½ lemon 4 California prunes, soaked in water Salt Good pinch ground chili

l First make the dressing. Add the red wine and mustard into a liquidizer and pulse to mix. After pulsing, add the oils and lemon, pulse again. l Drain the California prunes, reserving the water, and add to the oil mix with the salt and chili. Turn on until smooth.

If it’s a little thick, add a drop of the prune water to smooth. l For the salad, if the smoked duck is whole slice very finely. Wash the frisee

lettuce (I tend to use the yellow part only, if this is a large frisee, half is enough). l You can use a platter or place it on individual plates. Mix the frisees, watercress and tarragon together in a bowl. Carefully add a tablespoon of dressing onto the platter. Scatter the smoked duck breast and walnuts.

When ready to serve, drizzle a little more of the dressing. foodies 25

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FOODIES EDD KIMBER

STRAWBERRY FIELDS Berries are a staple in Edd Kimber’s kitchen

F

or me, baking is all about turning simple ingredients into something amazing, and then sharing it with your friends and family.

I love baking with berries as they add a pop of flavour to all sorts; cakes, delicate pastries and buns.

I don’t always save them for sweet recipes as berries are great in salads, tarts and quiches. They can all be made more interesting, and given a real taste of summer all year round, by adding a bright berry!

Because I bake so much, I need to know that I can depend on the ingredients I bake with. BerryWorld berries are available all year round, and are miles ahead when it comes to juiciness, flavour and quality.

The blueberries burst with flavour, the raspberries pack the perfect berry punch, their strawberries take me straight back to my childhood and the blackberries are the shiniest I’ve ever seen! l

www.berryworld.com

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FOODIES EDD KIMBER

RASPBERRY AND PISTACHIO TARTS Individual tarts with pistachio custard topped with raspberries and chopped pistachios

For the filling and topping 225ml whole milk 1 large egg 2 large egg yolks 100g caster sugar 25g cornflour 50g pistachio paste 600g fresh raspberries 25g chopped pistachios For the sweet pastry 200g plain flour 20g ground almonds 40g icing sugar Pinch of salt 125g unsalted butter 1 large egg yolk 1 tbsp ice cold water

l To make the pistachio filling, place the milk into a medium-sized saucepan and bring to the boil. Meanwhile, place the egg, yolks, sugar, cornflour and pistachio paste into a large bowl and whisk together to combine. l When the milk is at temperature, pour over the egg yolk mixture and immediately whisk together to prevent the eggs from curdling. Pour the mixture back into the pan and over medium heat cook, whisking constantly, until the mixture is very thick. Scrape back into the bowl and press a sheet of cling film onto the surface and refrigerate until needed. l To make the pastry place the flour, almonds, icing sugar and salt into a food processor and pulse to combine.

Add the butter and pulse until the mixture resembles bread crumbs. l Add the egg yolk and the water and pulse until the mixture starts to form a ball (if the mixture is too dry add more water a tsp at a time). Tip the mixture out onto the work surface and use your hands to gently knead together into a uniform dough. Wrap in cling film and refrigerate for an hour before using.

(I like to form the pastry into a sausage shape before chilling and cutting into

six slices to roll out individually.

It’s easier to handle small pieces of pastry and it’s less likely to get warm and sticky.) l Roll out the pastry on a lightly floured work surface until about 2-3mm thick and cut out 6 rounds of pastry big enough to line 10cm wide tart tins.

Use the pastry to line the six loose bottomed tart tins, trimming off any excess. Place the tarts on to a baking tray and refrigerate for 30 minutes or until the pastry is chilled. l Line each tart case with a piece of crumpled baking parchment and fill with baking beans or rice. Bake in an oven preheated to 180ÂşC for about 20 minutes, then remove the parchment and the beans and bake for a further 5-10 minutes or until the pastry is golden brown. l To assemble the tarts, fill each tart shell with a layer of the pistachio mixture, top with fresh raspberries and chopped pistachios, dusting with a little icing sugar if you fancy. l The tarts are best served on the day they are assembled but the pastry can be made up to a week in advance and the custard up to three days in advance.

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FOODIES EDD KIMBER

STRAWBERRY AND LEMON THYME ECLAIRS Delicious eclairs filled with vanilla chantilly with thyme and fresh strawberries

For the crunchy topping 75g caster sugar 75g plain flour 60g unsalted butter For the choux pastry 60g unsalted butter 1 tsp caster sugar Âź tsp salt 60ml whole milk 60ml water 40g plain flour 45g strong white bread flour 2-3 large eggs, beaten For the filling 400g strawberries 2 sprigs of lemon thyme 2 tbsp caster sugar 600ml double cream 1 tsp vanilla extract

l To make the crunchy topping for the eclairs, mix together the sugar and the flour, add the butter and rub together until it starts to form a dough. Use your hand to press together into a uniform dough. Place between two sheets of parchment and roll out until it is about 2mm thick. Place on to a baking tray and freeze until needed. l To make the choux pastry, place the butter, sugar, salt, milk and water into a medium-sized saucepan and bring to a rolling boil. Once at temperature pour in both of the flours and immediately mix together with a wooden spoon, until it forms into a ball of dough and there is a dry layer on the base of the pan. Tip the pastry into a large bowl and set aside for 5 minutes. l Add the eggs a little at a time, beating until combined, before adding more. Add enough egg until the pastry is thick, glossy and has reached dropping consistency. Place the pastry into a piping bag fitted with a plain, round piping tip (roughly 1cm wide). l Line two baking trays with parchment paper and draw ten 12cm lines onto the back of the parchment, 6 per sheet.

Pipe the choux pastry into eclairs, using the lines as guides. Remove the crunchy topping from the freezer and

cut into strips 12cm x 1.5cm and place one of top of each eclair (this gives the eclairs a crunchy topping but also helps give a uniform shape, making them look more professional).

Bake in the oven at 180ÂşC for about 30-35 minutes or until the choux is golden brown. Set aside until cooled. l To make the filling, hull 300g of the strawberries and cut into small dice.

Mix together with 1 tbsp of the sugar and the thyme. Set aside for an hour or so to macerate. l Place the cream, vanilla and remaining sugar into a large bowl and whisk until the mixture holds soft peaks l Cut the eclairs through the middle and fill the base of each eclair with the strawberries (leaving the juice in the bowl). l Place the cream into a piping bag and pipe the cream on top of the strawberries. Hull the remaining strawberries and cut into quarters, pressing into the sides of the cream as decoration. Top with the eclair lids and dust with a little icing sugar. l Once filled, the eclairs are best served within a couple hours of assembling, but the baked eclairs can be prepared a day ahead.

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EDD KIMBER FOODIES

BLUEBERRY FRIANDS Almond cakes studded with blueberries topped with flaked almonds 140g unsalted butter, plus extra for greasing 35g plain flour 100g ground almonds 125g icing sugar 4 large egg whites ½ tsp almond extract 36 blueberries 6 tbsp flaked almonds

l Lightly grease a 12-hole non-stick muffin pan and set aside. Preheat the oven to 180°C. l Heat the butter in a small pan on a medium/high heat until the butter foams and the milk solids turn a golden brown. Immediately remove from the heat and pour into a small bowl. l In a large bowl mix together the flour, ground almonds and sugar.

Add the egg whites and almond extract and mix together until smooth.

Pour in the butter and mix together

until smooth and fully combined.

Cover the mixture and refrigerate for an hour before baking. l Divide the batter evenly between the prepared muffin pan and top with three blueberries per friand and scatter the flaked almonds around the edges. Bake in the preheated oven for about 25 minutes or until golden brown around the edges and a little paler in the middle. l Allow to cool for a few minutes before turning out onto a wire rack to cool completely.

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TOURS CAFÉ SHOP Free Kingsbarns Tour for Dads this Father's Day on June 19th when booked with another paying adult.

Please book by calling 01333 451300.

East Newhall Farm, Kingsbarns, St Andrews, Fife KY16 8QE PHONE

01333 451300 www.kingsbarnsdistillery.com

RAPESEED OIL FOODIES FOCUS

Field day Scottish cold-pressed rapeseed oil is a superfood on your doorstep

J

UST LIKE seaweed and black pudding before it, rapeseed oil is the latest Scottish superfood trend. Full of vitamin E and plant based Omega 3, as well as having less unhealthy saturated fats than any other cooking oil, it’s well loved by chefs -and soon you’ll be using it in all your dishes at home too.

To make sure their oil is as tasty and pure as possible, Borderfields filter each batch five times, while Summer Harvest rely on their 35 years of experience in rapeseed farming to produce the finest seeds. Black and Gold cite Scotland’s climate as particularly excellent for rape crops, part of the reason why the production is so successful here.

All seven Scottish producers agree that rapeseed’s many health benefits are the cause of its rise in popularity. Borderfields also believe that the growing interest in home cooking – and the desire for local, high-quality products – is part of the surge in demand.

Of course, the huge versatility of the oil is another great selling point.

From roasting to frying, to baking to dressing, the wide range of uses for rapeseed make it a great alternative to other cold-pressed oils. Students at Queen Margaret University tested Black & Gold’s oils and found that their antioxidants are not diminished by cooking, proving that it holds up well when heated.

But more than just being healthy,

rapeseed oil is truly delicious, making it yet another fine natural product to add to Scotland’s impressive list. l Summer Harvest www.summerharvestoils.co.uk Borderfields www.borderfields.co.uk Black & Gold www.blackandgoldoil.co.uk Supernature www.supernature.uk.com Ola Oils www.olaoils.co.uk Cullisse www.cullisse.com Mackintosh of Glendaveny www.mackintoshofglendaveny. co.uk

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THE GODDESS OF GIN HAS RETURNED.

DAFFYSGIN.COM

BORDERS ISLE OFBREAKS ARRAN FOODIES FOCUS

BORDERLESS The Scottish Borders are bursting with foodie gems HOTELS WINDLESTRAW Galashiels Road, Walkerburn EH43 6AA www.windlestraw.co.uk Nestled in the scenic Tweed Valley, this majestic Edwardian manor offers the perfect country retreat.

Stay in one of the six individually decorated bedrooms and taste your way through the generous restaurant, where classic dishes are given a modern twist.

CRINGLETIE HOUSE HOTEL & RESTAURANT Edinburgh Road, Peebles EH45 8PL www.cringletie.com Surrounded by a walled kitchen garden and Victorian greenhouse, this traditional Scottish Baronial Mansion is a paradise for the green

Above: The Horseshoe Restaurant food, Coltman’s and Cringletie House. Below: Carfraemill

to a mouth-watering sticky toffee pudding. Country comfort at its best!

fingers. The restaurant serves unpretentious yet delicious dishes, often made with home grown ingredients, perfect to sit back and indulge.

KINGSMUIR HOUSE Springhill Road, Peebles EH45 9EP www.kingsmuirhouse.co.uk Stay in one of the lush rooms at this stunning hotel and soak up the warm and luxurious atmosphere.

Their delicious breakfasts and dinners are a holiday in themselves, from their classic eggs Benedict to their pear crumble cake. It’s the perfect base from which to explore the Borders.

CARFRAEMILL HOTEL Carfraemill, Lauder TD2 6RA www.carfraemill.co.uk Carfraemill is an unspoiled rural escape. Located in Lammermuir Hills, this hidden gem is home to an amazing restaurant. Scottish Borders produce is used to create hearty yet delicious dishes, from a classic steak pie

STOBO CASTLE Stobo, Peeblesshire, EH45 8NY www.stobocastle.co.uk Craving a break away from the hustle and bustle of the city? Surrounded by a tranquil landscape full of rolling hills foodies 37

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Locally-sourced menus

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Soups, salads, charcuterie, steaks, roasts, pies, puds

●

Family friendly with easy farm walking routes near by

●

30 mins south of Edinburgh

www.carfraemill.co.uk • 01578 750750

PRODUCERS THE MAINSTREET TRADING COMPANY www.mainstreetbooks.co.uk A bookshop, café, deli and homeware shop all in one, this is the perfect spot to stock up on the essentials for a gourmet break. Their cheese selection make it a foodie paradise.

Above: The Horseshoe Restaurant Below: Rooms at the Windlestraw and a scenic loch, Stobo is a top destination spa. Not only can you enjoy bespoke treatments, you can rest in Stobo’s lush suites and enjoy amazing fine dining.

THE BUCCLEUCH ARMS INN The Green, St. Boswells, Melrose TD6 OEW www.buccleucharms.com Long strolls in the countryside, Scottish gin tastings and local shooting or fishing are just some of the many activities to enjoy at this stunning inn. Rustic charm is palpable in the air, and delicious food is at the heart of the menu at the inn’s great restaurant, The Blue Coo Bistrot & Bar. It’s the perfect combination of old and new.

RESTAURANTS COLTMAN’S DELICATESSEN & KITCHEN 71-73 High Street, Peebles EH45 8AN www.coltmans.co.uk Coltman’s lives and breathes its founder’s philosophy of “fresh seasonal produce, cooked simply without fuss.” Even if it is just for a coffee date, they’ve got you covered with their Fair Trade blend and delicious baked goods.

SEASONS Main Street, Gattonside, Melrose, TD6 9NP www.seasonsborders.co.uk This stunning restaurant creates innovative and delicious menus using fresh produce from a curated selection of local suppliers.

The perfect spot to indulge in the best seasonal ingredients!

THE HORSESHOE RESTAURANT WITH ROOMS Eddleston, Peebles EH45 8QP www.horseshoeinn.co.uk The Horseshoe is perfect for an intimate gourmand experience.

The restaurant serves exceptional dishes made from fresh, locally sourced ingredients and exudes bags of rustic charm. Relaxed fine dining awaits! l

SHAWS FINE MEATS www.tendertaste.com Run by father and son team George and Andrew Deans, Shaws Fine Meats is a haven of meaty delights. They have just launched a range of charcuterie products, perfect for putting together a summer spread.

THE RIALTO COFFEE CO. www.rialto-coffee.uk Need your daily caffeine fix?

Coffee lovers will find their heaven at The Rialto.

This hotspot for premium craft coffee is ideal to sit back with a book while you indulge in one of the delicious home baked goods with a hot cup of Fair Trade brew to keep you warm.

CURLY COO TABLET www.facebook.com/ curlycootablet Based in Kelso, Curly Coo Tablet offers true homemade Scottish confectionary that will leave you wanting more.

Don’t miss out on the ‘crumbly fudge’, which is slowly cooked with organic butter and without preservatives for the best taste.

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FOODIES THE FOODIE TEEN

Teenage dream Alessandra Peters is a 17-year old food blogger who is taking the healthy eating world by storm

I

’VE ALWAYS absolutely adored food. When I was little, I spent hours in the bustling kitchen, mesmerised by the wonderful smells, brilliant sounds and incredible flavours springing from the pots and pans lining the cooker. The first thing I ever made was a completely lopsided, slightly overcooked banana cake that I’d accidentally loaded with way too much salt (note to self: teaspoons are not the same thing as tablespoons!). I was so happy to have actually cooked something semi-edible all by myself that this set off a life-long love of cooking.

When I first had to start eating a healthy diet and changing my lifestyle after I was diagnosed with an autoimmune disease and lots of food intolerances, I remember instantly thinking that I was condemned to a life of bland, boring and tasteless food.

Luckily, I was totally wrong!

As I started to cook more nutritious foods, I not only began to feel so much better, with boundless energy and clearer skin, but also discovered how absolutely delicious fresh, healthy cooking can be.

In a few months, I had gone from constant exhaustion to feeling truly fantastic. Eating well had transformed my life, so I started a blog (which I not-so-creatively called ‘The Foodie Teen’!), and to my shock and surprise my recipes started reaching people all over the world.

Rather than telling you to follow yet another unsustainable and unrealistic diet, I want to encourage you to just focus on enjoying wholesome, unprocessed, nutritious meals. This simple, natural way of eating isn’t a fad - it’s a lifestyle change which will help you take charge of your health and discover a better, more energetic and healthier version of yourself. I think it’s really important to move far away from ‘diet’ culture and all the faddy, restrictive and frankly ridiculous information we’re blasted with by the media, especially as teenagers. l

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FOODIES THE FOODIE TEEN

PINEAPPLE CARROT CAKE WITH PASSION FRUIT COCONUT FROSTING Made with fresh pineapple and nutrient-dense ground almonds, this tropical cake is absolutely delicious on its own, but even better when slathered with passionfruit coconut cream frosting. It’s important to let the coconut sugar syrup cool completely before adding it to the whipped coconut cream or you’ll end up with a runny mess!

Serves 12

For the cake 2 eggs, beaten 70g coconut sugar or unrefined brown sugar 2 tbsp coconut oil 200g ground almonds ½ tsp bicarbonate of soda ½ tsp ground cinnamon 2 medium carrots, grated 100g fresh pineapple chunks, very finely chopped 40g raisins 20g unsweetened shredded coconut

To decorate Passionfruit pulp Fresh pineapple chunks Flaked almonds

For the frosting 70g coconut sugar or unrefined brown sugar 1 x 400ml tin full-fat coconut milk, left in the fridge for at least 24 hours 3 passion fruits, pulp scooped out

l Preheat the oven to 160°C, then line a 20cm loosebased cake tin with parchment paper and lightly grease with a bit of coconut oil. l Start by making the coconut sugar syrup for the frosting, as it’ll need time to cool. Pop the coconut sugar into a saucepan with 2 tablespoons of water over a medium heat and whisk constantly for 2 minutes until it dissolves into a thick syrup. Take it off the heat as soon as it has dissolved. Transfer to a bowl and leave at room temperature for 2 hours. l To make the cake, beat the eggs, coconut sugar, coconut oil, ground almonds, bicarbonate of soda and ground cinnamon to form a light batter. Stir in the carrots, pineapple, raisins and shredded coconut.

Transfer into the lined tin and smooth with the back of a spoon. Bake for 30 minutes, until golden and a toothpick comes out cleanly from the middle, then let it cool completely. l Once the cake is cooled, continue making the frosting.

Turn the chilled tin of coconut milk upside down, open, then pour the watery layer into a bowl (use this later for a smoothie). Scoop the creamy layer into a big bowl, then whisk until thick and fluffy. Gently stir the cooled coconut sugar syrup into the coconut cream to form a thick frosting. Put the passion fruit pulp through a sieve and add the juice to the coconut cream mixture. l Right before serving, spread the cake generously with the coconut cream mixture and decorate.

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FOODIES THE FOODIE TEEN

EGYPTIAN DUKKAH-CRUSTED CHICKEN FILLETS WITH CAULIFLOWER TABBOULEH Dukkah is an Egyptian spice mix made with just a few ingredients, but it’s one of my absolute favorite flavour combinations. You’ll only need a few spoonfuls of dukkah for this recipe, so keep the leftovers in a sealed glass jar and use it to sprinkle over eggs or salads to add a delicious crunch and lots of flavour! This tabbouleh is one of my favorite ways to enjoy cauliflower - it’s simple but delicious Serves 4

For the dukkah 80g raw hazelnuts 65g sesame seeds 20g coriander seeds 20g cumin seeds Big pinch of fine sea salt For the chicken fillets 2 tbsp coconut oil 4 tbsp dukkah 4 chicken breast fillets (about 150g each)

3 spring onions, thinly sliced 2 tbsp extra virgin olive oi Juice of ½ a lemon Pinch of fine sea salt and freshly ground black pepper

Optional Seeds of ½ a pomegranate

For the cauliflower tabbouleh 1 medium cauliflower, leaves and stems removed and cut into florets About 100g fresh parsley, chopped 200g cherry tomatoes, halved 1 red pepper, diced 1 cucumber, diced

l Preheat the oven to 180°C and line a baking sheet with parchment paper l To make the dukkah, put all the ingredients into a frying pan over a medium heat and toast, stirring often, for 5 to 6 minutes, until fragrant and starting to brown slightly. Blitz in a food processor for about 10 seconds, until finely ground. l Rub the chicken all over with the coconut oil, then sprinkle over the dukkah and press until the fillets are completely coated. Roast the chicken on a lined baking sheet for 25 minutes, until the chicken is fully cooked. Leave to cool for a few minutes, then slice ready to serve on top of the tabbouleh. l Make the tabbouleh by whizzing the cauliflower florets in a food processor for 20 to 30 seconds, until chopped into rice-sized bits. Transfer these to a big bowl, then rinse out the food processor. Put the parsley, cherry tomatoes, red pepper, cucumber and spring onions into the processor and blitz. Transfer to the bowl of cauliflower. Toss well, then drizzle over the olive oil, lemon juice and a sprinkle of sea salt and black pepper. Toss again, then top with pomegranate seeds to garnish. l Serve slices of the chicken alongside a big scoop of the cauliflower tabbouleh and enjoy!

The Foodie Teen by Alessandra Peters is published by Michael Joseph, £16.99 44 foodies

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THE FOODIE TEEN FOODIES

APRICOT & MINT CHICKEN ROMAINE BOATS Inspired by the British classic coronation chicken with a fresh Moroccan twist from the mint, these romaine boats are full of great flavour. They’re best served chilled, so give them an hour or two in the fridge before serving Serves 4 60ml full-fat tinned coconut milk 1 tbsp lemon juice ¼ tsp cayenne pepper Pinch of fine sea salt and freshly ground black pepper 1 tsp coconut oil 2 skinless, boneless chicken breasts, cubed Handful of flaked almonds

2 fresh apricots, pitted and roughly chopped 2 spring onions, chopped Handful of mint, chopped Small romaine lettuce (or little gem)

l Stir together the coconut milk, lemon juice, cayenne and a pinch each of sea salt and black pepper in a small bowl. Pop into the fridge to thicken up while you prepare the rest of the dish. l Heat the coconut oil in a frying pan over a medium heat, then sauté the cubed chicken breast until fully cooked and golden. Transfer the chicken to a bowl, then add the flaked almonds to the hot pan to toast. l Add the chopped apricots, spring onions and mint to the bowl of cooked chicken and toss to combine.

Pour the chilled dressing over the chicken and stir well. l Right before serving, spoon the chicken mixture into the lettuce leaves and sprinkle with the toasted flaked almonds. Enjoy!

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BBQ FOCUS FOODIES

SMOKE AND FIRE CUE BBQ 1 Alford Lane, Aberdeen AB10 1NT www.cuebbq.co.uk Dedicated to meaty indulgence, CUE are all about soul food to get your mouth watering. From sausages to brisket, all their meats are locally sourced and marinated in homemade, delicious rubs.

MEAT HOUSE 2-8 Perth Rd, Dundee DD1 4LN www.meathouse.co.uk Meat House cook all their locally sourced meat in a Josper Grill -the hottest indoor barbecue in the world. Try their Sunday Roast!

SMOAK BBQ 6 Royal Exchange Sq, Glasgow G1 3AB www.smoakbbq.co.uk Focused on Texan style, lowsmoking techniques, all Smoak’s

Tuck into a juicy steak or a tasty burger at one of these amazing meat joints locally sourced meats are dry rubbed or brined overnight. Their house-smoked venison hot dogs are amazing!

SMOKE STACK 53-55 Broughton St, Edinburgh EH1 3RJ www.smokestack.org.uk Simple, fuss-free cooking is at the heart of the Smoke Stack.

Members of the Scotch beef club, all their steaks are locally sourced, and their burgers are just as tasty.

Below: Smoke Stack, The Hanging Bat and The Raven

SUGAR DUMPLIN 48 Buchanan St, Glasgow G1 3JN www.sugardumplin.co.uk Passionate about Caribbean flavours, Sugar Dumplin’s BBQ Jerk Chicken and Hickory Smoked Wings are finger-lickin’ delicious. Soak up the spirit of the Caribbean with amazing meaty food!

THE CRAFTY PIG 508 Great Western Rd, Glasgow G12 8EL www.crafty-pig.com The beer paired menu at The Crafty Pig helps keep you right while you take in the tantalizing menu, which features burgers and hot dogs heavy loaded with the best in American BBQ toppings.

Plus, their variety of hot sauces means you can go as spicy as you dare! foodies 49

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The perfect gift for whisky lovers this Father’s Day Fabulously informative and seriously enjoyable

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BBQ FOCUS FOODIES

THE HANGING BAT 133-135 Lothian Rd Edinburgh EH3 9AD www.thehangingbat.com Keeping it relaxed and comforting with a range of BBQ favourites, they also offer daily changing specials, all cooked in their house smoker. Try one of their generously topped hot dogs for a real treat!

THE RAVEN 81-85 Renfield St Glasgow G2 1LP www.theravenglasgow.com Famed for their smokehouse menu, The Raven are all about the low ‘n’ slow, with their meats smoked for up to 12 hours to seal in maximum flavour. Head along to tuck into a succulent stack of ribs. l

BUTCHERS JOHN SAUNDERSON www.johnsaunderson.co.uk Looking for some of the best cuts in Scotland? You’ll definitely find them here.

MACBETH’S www.macbeths.com Macbeth’s beef comes from their own upland Moray farm. Try their homemade sausages for a great BBQ option.

MCCASKIE BUTCHER www.mccaskiebutcher.co.uk West of Scotland sausage and burger champions for the last

two years running, McCaskie’s BBQ Pack is a must try.

SIMON HOWIE www.thescottishbutcher.com Simon Howie are a must stop for any Summer BBQ, from their pre-prepped kebabs and gourmet burgers to their premium sausages and ribs.

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FOODIES KITCHEN DESIGN

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KITCHEN DESIGN FOODIES

ROCK THE BOAT Infuse your kitchen with rustic coastal vibes

M

ANY OF us are attracted to the coast, lured by the drama of the ocean, the dazzling light and the ever-changing skies.

There is something magical about living by the water, about waking up to the call of gulls and the crashing of waves on the shore. Elena Colombo’s simple beachside home at Greenport, on the north fork of Long Island, used to be several hundred yards further inland than it is today. It was moved nearer to the shore after the Great Hurricane of 1938.

Elena was drawn to this relaxing corner of Long Island by the marvellous

quality of the light, which acts as a magnet to photographers and artists.

The simplicity of her home has led some to describe it as a ‘shack’.

Elena prides herself on using found objects to decorate her seaside home.

Some are picked up on the beach, others come from local thrift stores as well as the community swap centre. The original butler’s sink continues to perform a useful service in an old-fashioned kitchen that is enlivened by apple-green walls and an informal display of glass jars, propped pictures and vases. l

Coastal Living by Henrietta Heald is published by Ryland Peters & Small, £25. Get it now for £18, call Macmillan Direct on 01256 302 699 and quote the reference GI6. foodies 53

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COOK SCHOOLS FOODIES

Fresh and sweet Learn how to use fresh ingredients to create amazing recipes COCO CHOCOLATIER The Coco Chocolate Kitchens 1 Summerhall Place, Edinburgh EH9 1PL www.cocochocolate.co.uk Edinburgh-based chocolatier Coco Chocolatier also offers fun and delicious cookery classes at Summerhall, where you not only get to eat some tasty chocolate, but learn the secrets to making it as well. You’ll learn a variety of techniques, and you get to take home what you’ve made!

CHRIS TROTTER scottishcookeryclasses.co.uk Experienced chef and food writer Chris Trotter offers bespoke cooking classes in the comfort of

your own home, or his!

Whether you’d like Chris to guide you through the farmers’ market to pick the ingredients you want to cook, or have a particular skill you’d like to master, there’s a class for everyone.

glass of wine to wash it all down.

Alternatively their Saturday morning Bake-Off Club for children is the perfect way to get the little ones excited about food and into the kitchen.

THE LARDER

4th Floor, 33 Castle St, Edinburgh EH2 3DN www.chaophraya.co.uk Unlock the secrets of Thai cooking, master special dishes and impress your loved ones at home with the expert guidance of Chaopraya’s chefs. Learn about Thai flavours and work with the freshest ingredients in a delicious tasting session and hands-on demonstration. l

6 Brewster Square, Livingston EH54 9JP www.thelardercookschool.org.uk Offering a range of cookery activities for adults, children and corporate customers, the Larder Cook School has something for everyone. From seafood to steak to barbecue, you’ll whip up a three-course meal in style before tucking in, with complimentary

CHAOPRAYA

Larder Cook School

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FOODIES SPA

THE SPA AT BLYTHSWOOD SQUARE No.11 Blythswood Square, Glasgow G2 4AD www.townhouse company.com The Blythswood Ishga Detoxifying Seaweed Body Wrap will leave you glowing for your summer holiday.

The 55 minute treatment uses the seaweed wrap with a potent Hebridean sea salt and oil scrub - detoxifying, stimulating, and hydrating.

Say hello to clear, radiant, and toxin-free skin!

THE MARCLIFFE SPA

ORA BEAUTY

Deeside Road, Pitfodels, Aberdeen AB15 9YA www.marcliffe.com Treat yourself to the Ultimate Tranquility package at the stunning Marcliffe spa. The four-hour ultimate relaxation experience includes a specially blended exfoliation, a tranquil light massage, a bespoke facial and a manicure and pedicure followed by a tasty lunch, all for £185.

19 Bruntsfield place, Edinburgh EH10 4HN www.orabeauty.co.uk Oraa beauty specializes in luxury intimate female waxing, perfect to get you ready for swimsuit season. The salon’s amiable and professional staff uses top-of-theline techniques and products like Lycon wax to provide the most gentle, effective waxing and leave you smooth and ready for the sun!

IVY NATURAL HEALTH & BEAUTY 21a Haddington Place, Edinburgh EH7 4AF www.ivytherapy.com Ivy is a true sanctuary for natural beauty. Get your feet summerready with Ivy’s Crystal-Free Microdermabrasion Pedicure, an amazing treatment that will leave your feet ready to tread on sandy beaches. The amazing treatment is available from £50.

SPA IN THE CITY 96 St Vincent Street, Glasgow G2 5UB www.spainthecity.co.uk Desire a summer glow but can’t

wait long enough for your summer holiday? Spa in the City offers St Tropez Spray Tanning, perfect to match your summer wardrobe

and providing a safe fake bake that will give you that much craved bronze shimmer, all year round! foodies 57

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INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com

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COCKTAILS FOODIES

Summer nights Smooth sipping for a magical garden party

SKINNY STRAWBERRY BASIL MARGARITA Serves 1 1 tbsp quartered fresh strawberries 1 fresh basil leaf, plus 1 sprig, for garnish Ice 85ml tequila 55ml freshly squeezed lime juice 55ml strawberry basil simple syrup

For the strawberry basil simple syrup 1 cup fresh basil leaves 2 cups strawberries, hulled and quartered 1 cup agave nectar 1 cup water

l For the syrup, place the basil in the bottom of a large glass container. In a medium-size saucepan, combine the strawberries, agave, and water and bring to the boil.

Simmer for about 30 minutes. l Pour the hot syrup over the basil leaves and cover tightly with plastic wrap. l Allow to cool at room temperature and then place it in the fridge to marinate overnight. Strain. l Place the strawberries and the basil leaf in the bottom of a rocks glass. Gently muddle, making sure you bash the basil well. l Top with ice and add the tequila, lime juice, and syrup. l Stir well to combine, garnish with a sprig of basil.

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FOODIES COCKTAILS

RED SANGRIA Serves 12 3 oranges, cut into quartermoons 2 apples, cored and thinly sliced into half-moons 2 limes: 1 thinly sliced, 1 juiced ¾ cup caster sugar 750ml bottle inexpensive dry red wine (try rioja or tempranillo), chilled 1½ cups brandy ½ cup Grand Marnier 1½ litres sparkling water or seltzer water, chilled Ice

l Place the oranges, apples, lime slices, and sugar in a large bowl and gently stir. Allow to macerate for 10 minutes. l Stir in the lime juice, wine, brandy and Grand Marnier.

Allow the mixture to rest in the fridge overnight, if time allows.

Otherwise, immediately top with sparkling water or seltzer and serve on ice. l You can make the base and pour it into small vessels, topping with the sparkling water or seltzer just before serving to keep the fizz.

COCOA CHAMPAGNE Serves 8-10 1 cup granulated sugar 1 cup high-quality cocoa powder 1 cup water Small pinch of salt Fresh raspberries Champagne or sparkling wine l In a small saucepan, whisk together the sugar and cocoa powder, whisk in the water, and bring to a simmer.

Simmer for 5 minutes, whisking to dissolve the sugar completely.

Remove from the heat and let cool.

Store sealed in an airtight jar. l Place 2 raspberries in the bottom of each champagne glass and pour in 1 tablespoon of the syrup. Top with champagne.

Eat Your Heart Out by Dean Sheremet, is published by Countryman Press, £16.99

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Terms & conditions: Available all day Sunday - Thursday & until 5pm on Friday in Tigerlily Dinner (main & starter) ÂŁ15 at Tigerlily. All dishes are subject to availability.

with top chefs

RESTAURANT REVIEW FOODIES

ACANTHUS Tucked away in the Macdonald Holyrood Hotel is a hidden gem. AA Rosette-awarded Acanthus is headed up by John Maltby, a chef you may recognise from MasterChef: The Professionals, and a veteran of some of Edinburgh’s best kitchens.

After a leisurely glass of wine, we settled in for a feast.

The wine list, selected by Bibendum, offered some rarer choices as well as more familiar fayre, and we decided on a summery albariño, perfect with our starters.

My West Coast scallops with Stornoway black pudding, caramelized celeriac and Granny Smith apples was the star of the night, offering perfectly interweaving flavours.

My companion’s smoked salmon came all the way from John Ross Jr in Aberdeen, a supplier favoured by the Queen. A potato salad and Avruga caviar rounded out the perfectly rich dish.

For my main, I went for the

rib-eye, served pink and juicy.

Fat, hand-cut chips and a knob of peppercorn butter melting over the top completed the thoroughly delicious picture.

My companion’s duck breast gave a cheerful nod to the classic duck a l’orange, but instead of a neon sauce, the orange was added as a tantalising flavour to the crushed potatoes. Out of pure devotion to the cause of journalism (of course!), we ordered sides of creamed peas and bacon, and seasonal purple sprouting broccoli, for an added creamy indulgence.

We decided to end the amazing evening with a dark chocolate tart served with salted caramel and mint foam, and a cheeseboard bursting with a selection of classic Scottish cheeses alongside quince jelly. Simply sublime.

Acanthus, Macdonald Holyrood Hotel, 81 Holyrood Road Edinburgh EH8 8AU www.macdonaldhotels.co.uk Caroline Whitham

THE WINGED OX BAR & KITCHEN St Luke’s, which opened just under a year ago, has already established itself as a bastion of East End trendy.

The beautiful converted 19th century chapel lends itself well as a music venue – intimate, yet grand – and the roster so far has been impressive. Yet The Winged Ox Bar & Restaurant has a decidedly carved-out its own identity.

The layout, design and menus are thoughtful, with the theme settling on Glaswegian Americana. If it’s a pre-gig watering hole you’re after, you’ll be more than catered for in drinks and ‘sharers and selfies’ (bar snacks).

Affordable soul food and an expertly chosen wine menu also make this a good stop over for the laid back foodie. Lingering highlights include the creamy baked spinach dip with homemade tortillas and a very sophisticated Malbec.

The Winged Ox Bar and Kitchen, Calton, 17 Bain Street, Glasgow G40 2JZ Phoebe Cottam

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Feast at Stefanos near Hampden Park in Glasgow before heading off to see Bruce Springsteen live on June 5th.

What’s New THE GIN BOTHY CHILLI COCKTAIL 2 parts chilli Gin Bothy Tonic Stick of dark chocolate Sprig of fresh mint

l Stir all the ingredients together and serve. l For a more intense chilli kick, add thinly sliced red chill or freeze some chilli slices and add before serving. As you sip the drink nibble on the dark chocolate.

Recipe created by Gin Bothy, www.ginbothy.co.uk

BADGER AND CO EDINBURGH Kenneth Grahame, author of The Wind in the Willows, lived in the Castle Street premises now occupied by this new bar. Hence Badger and Co looks a little like a hipster Toad Hall crossed with a gentleman’s club. From the cooked breakfast, known as The Full Sett, to the Scottish game pie, the food is classic with the occasional trendy quirk.

Signature cocktail The Badger’s Burrow is made with Courvoisier Exclusif VSOP, Dalmore 12-year-old, Grand Marnier, plum and chocolate.

32 Castle Street, Edinburgh EH2 3HT Tel: 0131 226 5430 www.badgerandco.com

MI CASA GLASGOW Spanish tapas, often with a northern Spanish flavour, are the name of the game at this new Merchant City restaurant. The owner’s roots are in

Zaragoza and the menu features dishes like fideua, a pasta-based take on paella.

Make ours a large glass of tinto and a plate of morcilla con pimientos - black pudding with peppers.

15 John St, Glasgow G1 1HP Tel: 0141 552 4433 www.micasarestaurant.co.uk

WINES De Bortoli Daydream Chardonnay 2014, £9.79 A bright white from Yarra Valley - citrus, nutty with hints of vanilla.

NORN EDINBURGH Having worked with Michelin-starred Geoffrey Smeddle, owner of Fife’s Peat Inn, Chef Scott Smith has struck out on his own and opened Norn on the former site of The Plumed Horse on Henderson Street. Named after an ancient Scottish language, it aims to showcase Scotland’s outstanding natural produce. A two course lunch is £20 rising to £65 for a seven course dinner, with an additional £60 for matched wines.

50-54 Henderson Street, Edinburgh EH6 6DE Tel: 0131 629 2525 www.nornrestaurant.com

Le Grand Cros L’Esprit de Provence, Rosé 2015, £12.99 The nose is complex, with hints of grapefruit and lychee with floral aromas.

Vintae, López de Haro Rioja Blanco 2014, £9.99 Ripe fruit flavours with notes of date and banana results in a mouth filling finish and pleasant aftertaste.

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TM

FATHERS DAY OFFER Treat Dad to a Distillery Tour for Fathers Day.

2 FOR 1 ADMISSION WITH THIS ADVERT Valid until the end of July.

SHUTTLE BUS FROM EDINBURGH Glenkinchie distillery will be running daily minibus services from Edinburgh city centre to the distillery.

TRANSPORT AND TOUR FROM £20 Glenkinchie Distillery, Pencaitland, Tranent, East Lothian EH34 5ET T: 01875 342 012 • E: glenkinchie.distillery@diageo.com Twitter: @12distilleries • Facebook:friendsoftheclassicmalts www.discovering-distilleries.com/glenkinchie

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

Guests enjoying the festival fun at FOODIES FESTIVAL BRIGHTON

BADGER AND CO The new restaurant celebrated its launch

GASTROFEST Science with a side of delicious food 66 foodies

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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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