Foodies Magazine October 2017 by Media Company Publications Ltd

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 94 OCTOBER 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40 RECIPES

WIN

to VIP tickets al iv t s Foodies Fe s Christma 24-26 Nov

and top chefs Mattia Camorani Chris Thompson

JOHN WHAITE Cosy and comforting autumn dishes

OCTOBER 2017 ISSUE 94

NO PLACE LIKE HOME

What Michelin-starred chef Giorgio Locatelli cooks at home

YOTAM OTTOLENGHI

Tempt your tastebuds with something sweet

CHRISTMAS MENUS ● COCKTAILS ● SMOKEHOUSES ● ST ANDREW SQUARE 001_FFCover_spine_1017.indd 1

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WINNER

DING DONG colinton stockbridge

this christmas

TWICE THE FUN

FOR MENUS AND BOOKINGS CALL YOUR LOCAL PANTRY IN STOCKBRIDGE 0131 629 0206 OR COLINTON 0131 629 4420

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WELCOME

Foodies Take comfort 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

ET COSY this October. As the leaves start to turn and scarf weather begins to roll in, our bodies crave comfort and nourishment, and it’s exactly that feeling we’ve catered to in this month’s issue. From hearty stews to warming soups, Michelin-starred Italian chef Giorgio Locatelli reminds us of the value of a good home cooked meal, pp.12-19, while John Whaite’s recipes put comfort at the forefront, pp.26-33. Cravings aren’t always of the savoury kind, however, and that’s where WIN VIP tickets to Yotam Ottolenghi comes in. His latest book with Helen Goh 40 Foodies Festival is a celebration of all things sweet, and his treats are sheer Christmas delight for keen bakers, pp.36-43. If you’re looking for satisfaction without the mess of 24-26 Nov NO PLACE LIKE HOME cooking, head out to the cobbled streets of Stockbridge for a bite and a glass of fine wine, armed with our foodie map, pp.21-22, or jump on the tram straight into St Andrew Square, Edinburgh’s newest food haven, Front cover image p.45. If the change in the season has you thinking towards Christmas, our round up of Comfort by John Whaite, the best festive menus in Glasgow and Edinburgh will stand you in good stead for any Kyle Books, £19.99. party planning, pp.47-48. Of course, no party is complete without a few cocktails, so Photo © Nassima get shaking with Scotland based UWA Tequila, the UK’s first tequila company, as they Rothacker share three exclusive recipes with us ahead of their November launch, pp.62-63. We’re also giving you the lowdown on Glasgow’s The Dhabba and Michelin-starred 21212 in this EDITORIAL month’s reviews, pp.56-57, as well as offering lucky Editor Sue Hitchen readers the chance to win VIP tickets to Foodies Deputy Editor Festival Christmas at the EICC in Edinburgh, 24thChiara Margiotta 26th November. Design So, warm your bodies and warm your hearts Vicky Axelson this month and let fantastic food and drink be your Editorial Assistant ultimate comfort. Emily J Hall Made at Home Digital Imaging Sue Hitchen, Editor

WIN

ISSUE 94 OCTOBER 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

RECIPES

to VIP tickets Foodies Festival Christmas 24-26 Nov

and top chefs Mattia Camorani Chris Thompson

JOHN WHAITE

Cosy and comforting autumn dishes

OCTOBER 2017 ISSUE 94

What Michelin-starred chef Giorgio Locatelli cooks at home

YOTAM OTTOLENGHI

Tempt your tastebuds with something sweet

CHRISTMAS MENUS ● COCKTAILS ● SMOKEHOUSES ● ST ANDREW SQUARE

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Grant T Paterson Production Sarah Hitchen Advertising Design Stephanie Finlay

By Giorgio Locatelli

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

Giorgio Locatelli is a judge on The Big Family Cooking Showdown and chef patron at Locanda Locatelli.

John Whaites is a baker, food writer and owner of John Whaite’s Kitchen Cookery School.

Yotam Ottolenghi & Helen Goh are the long time collaborators behind Ottolenghi.

Mattia Camorani is the executive chef at Italian restaurant Cucina in the G&V Royal Mile Hotel. foodies 3

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JOIN OUR CELEBRATION OF FESTIVE FOOD & DRINK

cakes & desserts

live music

street food

shopping

with top chefs

EICC edinburgh 24-26 November

50% OFF

S D TICKET EARLYBIR E

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CONTENTS

12 9

BOOKS, TV, WHAT’S ON

FOODIES COMPETITION 8 Win VIP tickets to Foodies Festival Christmas at the EICC SHOPPING

HOTEL COMPETITION 10 Win a break at the Apex City Hotel NEWS

GIORGIO LOCATELLI 12 The Michelin-starred chef’s recipes STOCKBRIDGE Head out on a foodie tour

THE PANTRY 25 Try their trademark brunch recipe JOHN WHAITE 26 Cosy recipes to comfort the soul SMOKEHOUSES

YOTAM OTTOLENGHI & HELEN GOH The finest sweet treats

ST ANDREW SQUARE 45 The lowdown on the foodie haven

FESTIVE FEASTS The top Christmas menus

INTERIORS

CHEF Q&A 55 Mattia Camorani shares a pasta dish REVIEWS

COOK SCHOOLS

SPA NEWS

COCKTAILS 62 NEW BARS

OUT & ABOUT 66 foodies 5

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books The Christmas Chronicles Nigel Slater, Fourth Estate, £26 Nigel Slater has a dish for every winter celebration, from Bonfire Night to New Year. Rick Stein: The Road to Mexico Rick Stein, BBC Books, £13 Join Rick Stein in a tasting journey from California through to Mexico and discover new recipes. Andina: The Heart of Peruvian Food Martin Morales, Quadrille, £27 The first book to truly capture the food culture of the Andes, Andina is a unique look at Peruvian cuisine.

Halloween Baking Championship Get in the mood for the spooky season with the Food Network’s latest baking competition series, Halloween Baking Championship. Hosted by ventriloquist Jeff Dunham and his sidekick Walter, seven contestants will get to work to create the creepiest cupcakes, costume desserts and bite-sized monster treats in a bid to win the ultimate treat: the $25,000 grand prize. Halloween Baking Championship premieres on weekdays on Food Network UK from 16th October at 4pm.

What’s on EDINBURGH COFFEE FESTIVAL 14 October, Edinburgh Fast becoming one of Scotland’s favourite tipples, Caledonia’s gin distillers are second to none. Meet the makers behind the spirit at The Scottish Gin Festival, the only festival dedicated to celebrating Scottish gin. Head to a masterclass hosted by Eden Mill, Arbikie or Moray Distillery, or simply taste your way through the products and find your new

EDINBURGH COCKTAIL WEEKEND 6-8 October, Edinburgh Mixologists from the capital’s hottest bars come together for a tipsy weekend this October, where they’ll be serving up 50 specially designed signature cocktails. Cocktail lovers can expect fabulous offerings including a Willy Wonka inspired ‘Violet Beauregarde’ cocktail at The Refinery and a Jammie Dodger martini at Element.

BBC GOOD FOOD SHOW 20-22 October, Glasgow The Glasgow SEC Centre will become a foodie haven this month as they welcome back the BBC Good Food Show. Featuring demos from Great British Bake Off winner Nadiya Hussain and 2 Michelin-starred chef Tom Kerridge, as well as pop-up restaurants and the chance to discover new producers, food lovers will be in their element. foodies 7

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FOODIES FOODIES FESTIVAL COMPETITION

WIN VIP tickets to Christmas Foodies Festival

OODIES FESTIVAL will be decking the halls at Edinburgh’s EICC on the 24th, 25th and 26th of November, kicking off the festive season with a 3-day feast with all the trimmings. This month, lucky foodies are in with the chance to win 5 pairs of VIP tickets. The lucky winners will start the day off right in the ultraglamorous VIP area, with a complimentary glass of fizz from the private bar, snacks and coffee courtesy of Nespresso. VIPs will also get priority entry into all of our fabulous food and drink theatres, with demos from MasterChef winners, Great British Menu stars and top chefs in the Chef’s Theatre while fantastic bakers and patisserie chefs will be baking up show-stopping treats in the Cakes and Desserts Theatre. Take part in the 12 Top Tip festive masterclasses, get merry with craft beer, wine

and Champagne masterclasses in the Drinks Theatre, feast on street food, discover your new favourite tipple at Gin Alley and browse for Christmas gifts in the artisan market. Finally, head back to the VIP lounge for carols and festive favourites by Scotland’s most exciting bands on the exclusive VIP only acoustic music stage.

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

Where is the Edinburgh Foodies Festival Christmas held? To win, either like our page on Facebook and send us a message with your name and email address or email your details

T&C: Entries must be received by October 31st. Prize is subject to availability and change. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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SHOPPING FOODIES www Ora .elem ng ent eL one am ho p us e.c om ,£ 15 3

Drinks Trolley www.rockettstgeorge. co.uk, £395

Orla Kiely Teapot www.wildandwolf.com, £50

GET YOUR GROOVE ON Mini Moderns Carafe www.wildandwolf.com, £16

Bring warm 70s tones into your home for a cosy autumnal feel

Orla Kiely Tumbler www.wildandwolf.com, £12.95

Sanderson Cushion Covers www.andshine.co.uk, £14

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Tea Towel www.annabeljames. co.uk, £11.95

Illy Coffee Machine www.espressocrazy.com, £339

Midas Chair www.rockettstgeorge. co.uk, £145

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WIN

Win an urban break at the Apex City Hotel S

ET AMONGST the cobblestones of the Grassmarket, the hub of Edinburgh’s Old Town, the Apex City Hotel is the perfect city centre base. This month, we’re offering one lucky reader the chance to win a one night stay for two at the Apex, giving them the opportunity to explore both sides of Edinburgh, the urban and the historic. Each of the spacious rooms have been recently refurbished, bringing them up to the highest standard of style, and are garnished with a smattering of luxury Elemis products for that extra touch of glam. Relax and unwind in your room before heading downstairs, where the friendly and

knowledgeable staff are on hand to help advise you on the best local spots for eating, drinking and sightseeing. Top your prize off with a tasty dinner for two at Tony Singh’s eclectic fusion restaurant, which showcasing the best of local produce with fun and creative flair. The small dishes are meant for sharing so you and your guest will get to feast on a variety of delicious dishes, from Korean ribs to prawn satays and a selection of sliders. Complete your prize with a sumptuous breakfast in the morning. Enter to win the chance to explore the capital from its heart with this fantastic giveaway. l

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

Where is the Apex City Hotel? To win, 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

T&C: Entries must be received by 31/10/17. Prize is valid for a one night stay for two with breakfast & dinner at Tony Singh’s at Apex Grassmarket. Prize is subject to availability and change. Winner is responsible for travel costs. Entrants opt in to receive communications from Apex Hotels. Winner agrees to their name being used in publicity material. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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FOODIES NEWS

TOP OF THE CLASS Famed foodie haven The Three Chimneys on the Isle of Skye has scooped up yet another award, being named UK Restaurant of the Year in the Waitrose Good Food Guide 2018. Headed by Scott Davies, the changing menu expertly reflects the seasons and Skye’s natural, local ingredients, making for a fantastic food journey into Scotland’s stellar larder. www.threechimneys.co.uk

SMART SNACKING

DRESSED TO IMPRESS A favourite amongst Glasgow locals for over 30 years, the Amber Regent has been revitalised with a brand new, six figure refurbishment. Not only does this hub of Cantonese cuisine have a stylish new look, there’s also two fabulous new additions to the restaurant, from the glamorous cocktail bar for pre-dinner drinks to the private dining room for celebrations with family and friends. www.amberregent.com

Tired of the same old snacks? Listen to the doctor - The Food Doctor, that is - and ditch the crisps for these fantastic Vegetable Goodness Bars instead. Healthy and delicious, these creative snack bars come in a variety of intriguing flavours, from kale and cashew to beetroot, walnut and chickpea, to get your palate dancing while keeping your body healthy. www.thefooddoctor.com

GOLDEN GIN The Glasgow Distillery Company tasted the spirit of success at the first ever Scottish Gin Awards, scooping up two gold awards. Their sweet MAKAR Old Tom came out tops in the best speciality gin category, while their MAKAR Oak Aged was the most impressive cask aged gin. Move over, old school G&T - there’s a new kind of gin in town. www.glasgowdistillery.com

AN AFTERNOON IN ITALY Take your tea the Mediterranean way at Divino Enoteca as they launch the first Italian Afternoon Tea in Edinburgh. Featuring three tiers of delicious handcrafted treats, from savoury bites including bruschetta and focaccia with ricotta and fried capers to sumptuous sweets like pistachio cannoli and tiramisu, it offers glamorous diners the chance to experience la bella vita like a true Italian without even leaving the city. www.vittoriagroup.co.uk news 11

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FOODIES GIORGIO LOCATELLI

Where the

heart is

Michelin-starred chef Giorgio Locatelli knows that there’s real heart in a good home cooked meal

ome means many things to me. Home is north London with my wife, Plaxy, and now grown-up ‘kids’, Jack and Margherita, who come and go but still expect to raid the fridge as soon as they walk through the door. When Plaxy and I are at home on our own, the meals we share are about simply cooked fish, vegetables and salads, and many of our favourite recipes are included here. Home, for me, is also Corgeno in Lombardy, northern Italy, where my whole family was involved with my uncle’s restaurant, La Cinzianella, so my grandmother was in charge of the cooking in our house while my grandfather raised rabbits and chickens and grew vegetables. Many of the meals that my grandmother cooked, I still cook at home for my own family, and when I do, it is as if I am back in Corgeno with her and my grandad again. My grandparents, who had been through the war, never lost the fear that there might come a day when there was no food but in Europe there is no doubt that we have to address the problems of eating too much sugar and salt, the way that we have made our food ‘convenient’ by packing it full of additives and our wastefulness. But one huge step is to go back to the essence of home cooking – buying fresh ingredients, preparing them simply, and keeping anything

you don’t eat to transform into another meal – and that’s it. Home, too, is my restaurant, Locanda Locatelli, where I spend most of my waking hours with my other family, the team of chefs and front of house staff, many of whom have been with me for a long time. You have to look after the people you work with. Ever since I sat on a rubbish bin outside the kitchen of the Tour d’Argent restaurant in Paris where I worked long, long hours for a pittance, eating sausages at the end of the night, while inside the diners paid a small fortune for the famous classic French dishes we had made, I vowed that when I had my own restaurant, I would make sure that everyone ate well. So each day at 4.30pm, everyone sits down together to eat something simple that we have made. Exactly like a family sharing a meal around the table at home. And now Plaxy and I have a second home perched on the edge of a cliff overlooking the sea in Puglia, a region we discovered and fell in love with. So Puglia, too, has inspired some of my recipes. The ingredients may be more limited, but their quality is exceptional, and that is when I feel at my most creative. I look at what I have and decide then and there how to prepare it for family and friends to share. Just as my grandmother did all those years ago in Corgeno. l

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‘Go back to the essence of home cooking’

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FOODIES GIORGIO LOCATELLI

Anchovy and chicory salad with lemon compote This is one of my favourite salads: it is like a little winter garden of different varieties and colours of chicory all laid down in front of you. A winter salad is different to a spring or summer salad: when those delicate, tender leaves are no longer in season what you must have is crunch and character, and I like the bitterness that you get from leaves and vegetables like chicory and artichokes.

Serves 8 Sea salt 4 large potatoes, skin on, washed 1 small head puntarelle 1 radicchio di Treviso 1 radicchio di Castelfranco 1 radicchio tardivo 500g marinated anchovy fillets 200ml red wine vinegar dressing

For the lemon compote 10 lemons 200g caster sugar 1/2 mild red chilli For the green sauce 80g spinach leaves 6 salted anchovies 1 garlic clove, peeled 100g fresh flat-leaf parsley 1 tbsp white wine vinegar 200ml extra virgin olive oil

l Preheat the oven to 180°C. Scatter a little sea salt over a baking tray, put the potatoes on top and bake for at least 40 minutes, depending on their size. Remove from the oven and when cool enough to handle, peel and cut into slices about 1cm thick. Put into a bowl, season and toss with half the dressing. l Meanwhile, take off the spiky outer leaves of the puntarelle. Now you will see at the base of the puntarelle the fat, hollow, spear-like stems. Cut these free, then, with a small knife, make vertical cuts all around the base of the stems, put them into a colander and drain under cold running water for 6 minutes, to remove some of the bitterness. Then transfer them to a bowl of iced water for about an hour and you will see that the cuts in the stems will allow them to twist like little flowers. l To make the lemon compote, remove the peel from the lemons and discard. Then separate into segments, removing the skin, and put into a pan. Squeeze the rest of each lemon into the pan, add the sugar and chilli and slowly bring to a simmer and cook gently for 10 minutes until you have a pale syrup. Take off the heat, put the contents of the pan into a blender and blend

until smooth, then keep to one side. the spinach very briefly in boiling salted water - just lower it in and then lift it out again - then drain it in a colander under cold running water. l Rinse the salt from the 6 salted anchovies and dry them. Run your thumb gently along the backbone of each one, which will allow you to easily peel it out and separate the fish into fillets, then just roughly chop them. l Put all the ingredients into a blender together and blend as quickly as possible, to a smooth paste. l Cut the base from the heads of radicchio to release the leaves and wash them under running water. Pat dry and put into a bowl. Drain the puntarelle ‘flowers’ from their iced water and pat them dry too, then add them to the bowl and toss with the rest of the dressing. l To assemble the salad, spread the green sauce over the base of a large serving dish and arrange the potato slices on top. Drain the marinated anchovies, then intersperse them with the dressed leaves and puntarelle ‘flowers’. Dot teaspoonfuls of lemon compote onto some of the leaves and serve. l First, blanch

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Choose anchovies in a gentle marinade for the best flavour

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FOODIES GIORGIO LOCATELLI

Winter vegetable stew Ciambotta is the name that is often given to this stew of winter vegetables, which is a little more hearty and soupy and makes a meal with chunks of bread or polenta. When Margherita was at school or home from university we would make up big batches of stews like this, then portion them up in bags in the freezer so she always had something she could take out and warm up to eat on its own or to have with some grilled chicken.

Serves 6 250g dried cannellini beans 4 fresh sage leaves 3 tbsp olive oil 2 white onions, cut into large dice 2 carrotes, cut into large dice 2 stalks of celery 2 bay leaves 2 large potatoes, cut into large dice Sea salt and freshly ground black pepper 4 large ripe tomatoes, chopped 2 parsnips, cut into large dice 1/2 butternut squash, cut into large dice 1 bunch of cavolo nero, cut into large pieces

l Soak the beans in cold water overnight. When ready to cook, drain the beans from their soaking water and put into a pan with the sage leaves. Cover with 1 litre of water, bring to the boil,then tum down the heat to a simmer for around 1 hour, until the beans are tender but still have a little bite.Take off the heat but leave in the pan. l Heat the olive oil in a large casserole dish, then add the onion, carrots, celery and bay leaves. Put on the lid and cook gently for 6 minutes, then put in the potatoes, season, and continue to cook gently for another 6 minutes. l Add the tomatoes, parsnips, squash and cavolo nero, then pour in half the cooking liquid from the pan of beans. Taste and adjust the seasoning if necessary, and continue to cook for another 10 minutes. l Discard the sage from the pan of beans, then add them to the casserole along with the rest of the cooking water. Check the seasoning again, simmer for 10 minutes, then serve.

Recipes from Made at Home by Giorgio Locatelli, published by Fourth Estate, ÂŁ26. 16 foodies

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Canâ&#x20AC;&#x2122;t find cavolo nero? Try using kale or cabbage instead

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Book now for Festive Dining at La P’tite Folie 3 Course Christmas Lunch £19.95 3 Courses Set Christmas Dinner Menu £29.95

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GIORGIO LOCATELLI FOODIES

Pumpkin soup with black rice and king prawns Most pumpkin and squash is good for soup as long as it is ripe and isn’t too watery. You could also use cooked prawns in this, but you don’t need to saute them first. Just drop them into the boiling soup and make sure they are hot all the way through before serving.

Serves 8 1 pumpkin or butternut squash Sea salt and freshly ground black pepper 100g black rice 2 tbsp olive oil 150ml double cream 1-1.5l vegetable stock 19 raw king prawns, cleaned and de-veined

l Preheat the oven to 170°C. Cut the pumpkin or squash in half, then in half again, but leave the skin on. Scrape out the seeds. l Pour some water into a roasting tin to about 1cm deep. Season the pumpkin or squash and put into the tin. Cover with foil and put into the preheated oven for 1-2 hours, then take off the foil and bake for a further 20 minutes. l Meanwhile, cook the rice in boiling salted water for 45 minutes, until just tender, then drain. Heat a tablespoon of olive oil in a frying pan and saute the rice until crispy. Scoop out the rice, keep to one side

and clean the pan. l Scrape the pumpkin or squash flesh from the skin and put it into a blender, discarding the skin. Add the double cream and blitz briefly, then add enough stock to blend to a smooth, velvety soup. Return the soup to the pan and bring to the boil, then turn down to a simmer. l Meanwhile, heat the rest of the oil in the frying pan, and when hot put in the prawns. Season and saute briefly until they change colour and are cooked through. l Pour the soup into warmed bowls and garnish with the rice and prawns.

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You’ve worked hard all year for this. We’ll work hard to make sure you get it… Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth. You’ve worked hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk. Book in complete confidence With the multi award-winning Jimmy Martin Travel, you can book in complete confidence. We’ve 16 years of experience as one of

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PERTHSHIRE STOCKBRIDGE FOODIES FOODIES FOCUS FOCUS

STROLL THROUGH

STOCKBRIDGE Discover the best spots to eat and drink in this boutique part of Edinburgh BARS HAMILTONS 16-18 Hamilton Place, EH3 5AU www.hamiltonsedinburgh.co.uk A local favourite, Hamilton’s easy-going, casual vibe makes it perfect for after work drinks. An excellent selection of beers and creative cocktails take precedence on the drinks list, while the kitchen will keep you satisfied from breakfast time to dinner time with their selection of fresh dishes, all created with ingredients from local suppliers. GOOD BROTHERS 4-6 Dean Street, EH4 1LW www.goodbrothers.co.uk At the forefront of Edinburgh’s natural wine scene, Good Brothers know their grapes. The ever changing wine list gives guests the chance to sample their way through every wine you can imagine: American, Czech, orange, unusual, natural, organic and all the rest. Don’t think all of the attention is used up on the wine selection, though. The dining options are equally as impressive, with simple small plates filled with stellar ingredients providing stunning sustenance while you sip. SMITH & GERTRUDE 26 Hamilton Place, EH3 5AU www.smithandgertrude.com

Above (clockwise): Hamiltons, Good Brothers, Smith & Gertrude Good wine, good meat, good cheese, good friends. Smith & Gertude know sometimes simple is best, and so their wine bar focuses on taking a few things and doing them well. The wine list is

expansive, perfect for those looking to widen their horizons and try something new, while the option to create your own cheese and charcuterie selection is primed for delicious experimentation. foodies 21

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FOODIES FOCUS STOCKBRIDGE

From top (clockwise): Purslane, The Pantry, Soderberg, The Scran and Scallie

CAFES THE PASTRY SECTION 86 Raeburn Place, EH4 1HH www.fb.com/The-PastrySection Shelter from the cold in The Pastry Section, Stockbridge’s cosy new café filled with stunning pastisserie and tasty coffee blends. Rotating confections are inspired by seasonal nuts and fruits, infusing each bite with rich original flavours. THE PANTRY 1 N W Circus Place, EH3 6ST www.thepantryedinburgh.co.uk The Pantry serves the kind of food that makes an amazing start to your day and tucks you into bed hours later with sweet dreams of bacon and, fried eggs and thinly sliced avocado. Their cheeky menu makes comfort food sophisticated. SODERBERG 3 Deanhaugh Street, EH4 1LU www.soderberg.uk Bite into Soderberg’s warm home baked sourdough, loaded with fresh produce and change up your lunch routine forever. This artisanal Swedish bakery does things a little

bit differently every day, ensuring that the flavours are as fresh as the baking. Their light-filled Stockbridge café will inspire you to try something new, whether it’s a warming cardamom bun or a tasty and unusual parsnip cake.

RESTAURANTS THE SCRAN AND SCALLIE 1 Comely Bank Road, EH4 1DT www.scranandscallie.com The Scran and Scallie’s comfy tartan seating and crackling fireplace encourage nostalgia, but the classics served up here will far outshine those from your memories. Seasonal menus offer the best of Scottish seafood, cheese, whisky and everything in between. The food is world-class but the understated yet warm atmosphere is what will bring you back time and time again.

PURSLANE 33A St Stephen Street, EH3 5AH www.purslanerestaurant.co.uk Experience top fine dining at this intimate candle-lit venue. It’s the originality, the attention to detail and the inimitable character that make Purslane stand out, with eighty per cent of the ingredients on their menu sourced within Stockbridge, offering diners a true taste of the local culture. TAISTEAL 1 Raeburn Place, EH4 1HU www.taisteal.co.uk Scotland meets the world in Taisteal, a Scottish restaurant that takes inspiration from around the world and gives it back with beautifully served, innovative dishes. The bold menu takes diners on a flavour journey and charms locals and travellers alike.

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Street Box brings Thai street food to Stockbridge! Fancy Thai food, but not quite ready for a full meal? Try one of our ‘Street Boxes’.for £6.50. It comes in a convenient street box ready to eat on the go or sit in in our relaxed Thai street cafe. Our Chef Jo takes pride in every dish she serves out, with over 20 years experience of cooking Thai food in Edinburgh you’re in good hands... EAT. SHARE. ENJOY. Wonderful and friendly staff who bring the famous Thai smile to your day... Great decor from the funky reclaimed tables to the cool Thai artwork. Experience the informal and relaxed wonders of Thai street food. Fast, Fresh, healthy and delicious! ONLINE ORDERS NOW LIVE@ www.streetboxedinburgh.co.uk

Thai Food + Fresh + Comfort 53 Raeburn Place, Stockbridge EH4 1HX

0131 332 0031 www.streetboxedinburgh.co.uk

33A St Stephen St Edinburgh | EH3 5AH 0131 226 3500 www.purslanerestaurant.co.uk

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Larder

shop • visit • eat

Christmas at Loch Leven's Larder is a magical time, with everything from exceptional gifts you won’t find elsewhere in the country to luxury limited items and bespoke gift hampers. Be inspired by our show-stopping decorations; wine and dine at our Ladies’ Night (10th Nov), tantalise your taste buds at our Festive Foodie Market (2nd & 3rd Dec); create a beautiful festive wreath at our exclusive workshop (1st & 8th Dec); feast with the family at our sell-out Princess & Superhero Afternoon Teas (5th, 7th, 12th,14th,19th & 21th Dec) and our Family Bingo Night (22nd Dec) and of course, say hello to Santa himself (16th & 23th Dec). Why not take it easy and let us do the cooking – just pick up a Festive food order form from our deli. And don’t forget – we’re open on 1st Jan 2018 for New Year’s Brunch; make your reservation now!

Make magical memories with

LOCH LEVEN’S Larder

Loch Leven’s Larder, Channel Farm, Kinross, KY13 9HD 01592 841000 • www.lochlevenslarder.com

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THE PANTRY FOODIES

The Pantry on a Plate Recipe by Chris Thompson This little dish of spicy, cheesy, meaty goodness can be recreated whole, or you can simply just make one or two of the component parts. Either way, its pretty tasty! Serves 4 4 flatiron steaks Glass of fresh orange juice Pinch of coriander seeds Heaped tsp smoky ancho chilli flakes 4 medium fresh eggs White wine vinegar

For the quesadillas 4 short ribs 2/3 cup soft brown sugar 1/3 cup salt 1 tbsp paprika 1 tbsp ground coriander 1 tbsp garlic powder 1 tsp dried thyme Apple juice 2 small blue corn tortillas Kimchi Comte cheese, grated For the dressing ½ cup Greek yoghurt 2 tbsp extra virgin olive oil 3 tbsp Sriracha hot sauce Juice and zest of ½ a lime

l For the spice rub, combine the brown sugar, salt and spices. Rub all over the ribs and set aside for an hour. Fill a deep baking tray 2/3 way up with a 50/50 mix of apple juice and water. Seal the ribs in a hot pan then braise for 6 hours, ideally overnight, at 120°C. l Once cooked, pull the meat off the bone and shred. Strain off the braising liquor and reduce to a sticky treacle, mix through the shredded rib and adjust the seasoning. l Top one tortilla with some of the shredded rib, kimchi and grated comte cheese, top with a second tortilla and fry on both sides. Allocate two small quesadillas per person.

l Add the fresh orange juice, coriander seeds and ancho chilli flakes to a pan and warm. Do not boil. Allow to cool then add the flatiron steaks and leave for 2 hours. Remove from the marinade, pat dry and seal in a hot pan on one side. Flip over and pop in a hot oven for 3 ½ min. Remove from oven and rest. l Combine all of the dressing ingredients together. l Bring a deep pan of water to a gentle simmer and add a good splosh of white wine vinegar. Break the eggs into teacups. Get the water moving gently, then add your eggs. Cook for 2 ¾ minutes, remove and drain. Plate up and serve.

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FOODIES JOHN WHAITE

Take shelter Keep it comforting with Johh Whaite’s cosy dishes

he power of food and ingredients is magic. They can somehow flick a single switch and ignite a roaring furnace of memory. It can even be necromantic; with a single sniff of a punnet of cherry tomatoes, a lost aunt is brought back to life. Vivid pictures of her outfits and the words she used reappear in my mind. It’s hard to say whether I have manufactured certain aspects of the memory, but the essence, the raw feeling about her, is undoubtedly real. It’s down to science, of course – most illusions are. Our olfactory bulbs are linked directly to the areas of the brain where memories are processed. With a fleeting scent or mere morsel, a part of our personal history can re-enact itself. Science it may be, but it still feels like magic. We’ve come to use that power of involuntary memory to our advantage; we call it comfort food. If you’ve had a bad day; a moment of stress at work; some awful news that rears its ugly head out of the blue and blindsides you; you may very well reach for something soothing. Some research suggests that those with stronger emotional ties will claw for comfort food when emotionally burdened. That makes sense; food can be the conduit to people or situations with whom, or in which, we feel, quite simply, safe. It isn’t a matter of stuffing as much junk into your mouth as possible: particular

foods and the way they are cooked form an identity, both individual and cultural. Food, and comfort food in particular, is autobiographically relevant. People want to belong, and what we eat links us to, if not serves to define, that identity. That said, the urgent longings we have for comfort food don’t always command a single or particular dish. I think we are all familiar with that rapacious pursuit for something tender or sticky, or something gooey and molten; it’s sometimes the characteristics of comfort food and the textures that first impel us. We might not know precisely what we want, but we can be damn sure of what we are in the mood for. I know when I am poorly, I want something I can eat from a bowl with a spoon, while I’m snuggled on the couch and tucked under my duvet. And when I’m hungover? Well, it’s got to be something crunchy or cheesy, and full of carbs that I want, probably even before I’ve woken. I intended this book to be a rebellion against the current trend of Clean Eating – a trend that has bewitched people’s view of food. The food across these pages doesn’t need to be shouted from the rooftops, this food is very much already known. It lifts us when we feel blue; it’s the hug we crave from a lost love. This food has always been, and always will be, a part of who we are. The lycra-clad clan of self-flagellation is only fooling itself. l

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‘This food always will be a part of who we are’

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FOODIES JOHN WHAITE

Lazy Man’s Bibimbap Bibimbap, literally meaning ‘mixed rice’, is a classic Korean comfort-food dish of rice, mixed vegetables and meat. Delicious as all that sounds, it isn’t as basic as you may think: the rice is fried until crispy, adding an extra layer of texture. Ordinarily, the vegetables are cooked individually, but I’ve tried to make it easier by chucking them into the pan all at once. And, to take it a step closer towards doing absolutely nothing, I use packets of ready-cooked rice.

Serves 2

l Preheat

the oven to 160°C. the sauce, combine the ingredients in a small bowl and keep handy. l Slice the steak and place in another bowl. Coat with 1 tbsp of the sauce, the extra tbsp of soy sauce and the salt and leave to marinate while you cook the vegetables. l Heat a large ovenproof frying pan over a high heat and, once it is hot, add 1 tbsp of the sesame oil and the mushrooms, peas and beansprouts – but keep them separate, don’t mix them up. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are soft and the peas slightly charred. Transfer the vegetables to a plate, still keeping them separate. Put into the oven to keep warm. Wipe out the pan and return it to a high heat. When the pan is very hot, add the steak and stir-fry just until the meat is seared. Transfer to a l For

1 sirloin steak, fat removed 1 tbsp light soy sauce ½ tsp fine sea salt 3 tbsp toasted sesame oil 150g shiitake mushrooms, finely sliced 150g sugar snap peas 150g beansprouts 500g ready-cooked basmati rice 1 large egg

For the sauce 1 tbsp gochujang (Korean chilli paste) 1 tbsp sesame oil 1 tbsp light soy sauce 1 tbsp runny honey 1 garlic clove, minced 30g fresh ginger, finely grated 1 tbsp black sesame seeds

plate and put into the warm oven. the pan to a medium heat, add another tbsp of the sesame oil and the rice. Level the rice out and cook for 15 min, without disturbing, until the rice in contact with the pan is crispy. l Remove from the heat and arrange the vegetables and steak at four separate points on top of the rice, leaving a little bit of bare rice for the egg. Put the pan into the oven to keep warm. l Heat the remaining sesame oil in a smaller frying pan over a medium high heat. Once the oil is hot, break in the egg and allow the white to set – spooning a little of the hot oil over the yolk helps to cook the white on top. As soon as the white is completely cooked through but the yolk still runny, lift the egg and place it on top of the rice in the large pan with everything else. Drizzle over the sauce and serve. l Return

All extracts taken from Comfort by John Whaite. Published by Kyle Books, £19.99. Photography © Nassima Rothacker 28 foodies

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Use ready cooked rice packets for an extra speedy supper

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FOODIES JOHN WHAITE

Korean BBQ Popcorn Chicken Whether it’s karaage in Japan or deep-fried wings in America’s Deep South, it seems that many cultures proudly have some form of fried chicken dish. I’ve sampled so many, but this is my favourite. I think the secret to any fried chicken is garlic salt, without which nothing seems quite right. As important is the batter – this version uses vodka and crushed crackers which ensure a crispiness that is almost beyond belief. A deep-fat fryer is a must for this recipe.

Serves 4

For the BBQ sauce 40g unsalted butter 2 banana shallots, finely chopped 2 garlic cloves, minced 3 tbsp dark brown sugar 2 tbsp cider vinegar 3 tbsp gochujang (Korean chilli paste) 100g tomato ketchup 50ml apple juice 1 tbsp light soy sauce 1 tbsp Worcestershire sauce For the batter 80g cornflour 40g self-raising flour 40g Jacob’s Cream Crackers, bashed to fine crumbs 1½ tsp garlic salt 220ml sparkling water 50ml vodka

l First make the BBQ sauce. Heat a saucepan over a medium-high heat and add the butter. As soon as it melts, add the shallots and fry, stirring occasionally, until softened but uncoloured. Add the garlic, sugar and vinegar and stir until well mixed, then add the remaining sauce ingredients and stir to combine. Bring to the boil, then remove from the heat and set aside until needed. l For the batter, put the cornflour, flour and cracker crumbs into a mixing bowl along with the garlic salt and toss to combine well. Mix the water and vodka in a jug, then slowly pour the liquid into the dry ingredients while whisking constantly – it’s easier to get any lumps out while the batter is still a thick paste. Don’t add all of the liquid in one go – you want this

to be a fairly loose batter, but not extremely watery. l Heat the oil in a deep-fat fryer to 180°C. l For the chicken, put the cornflour and garlic salt onto a large plate or shallow dish and toss together. Toss the cubed chicken in the cornflour, then dip some of the pieces in batter. Fry for a few minutes until golden brown and very crispy – work in batches to avoid overcrowding the fryer. Transfer the fried chicken to a plate lined with kitchen paper to blot off the excess oil and keep warm while you cook the rest. l If the BBQ sauce has gone cold, quickly reheat it, and serve in a bowl with the fried chicken pieces piled around it. Finish by scattering over the spring onion slices and sesame seeds, if using.

For the chicken Sunflower oil, for deepfrying 75g cornflour ½ tsp garlic salt 1kg chicken breasts, cut into 2cm cubes To serve 2 spring onions, finely sliced 2 tbsp white sesame seeds (optional)

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A deep fat fryer is a must for the perfect crispiness

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HALF PRICE MAIN COURSE OFFER ~ Available Evenings Only ~ Sunday - Tuesday all evening Wednesday - Friday before 7pm Saturday before 6.45pm (last booking 6.30pm)

50 WEST REGENT STREET, GLASGOW 0141 331 1655 www.amberregent.com

A true

taste adventure

THE SEAFOOD TRAIL The freshest of mussels or a luxurious seafood platter? Create your own culinary adventure and explore the Seafood Trail along the shores of Argyll. Set amidst stunning scenery, you’ll discover a warm welcome and food which showcases the very best of fresh local produce.

www.theseafoodtrail.com

Cairnbaan Hotel, by Lochgilphead • Creggans Inn, Strachur Dunvalanree, Carradale • Loch Fyne Oyster Bar, Cairndow Luss Seafood Bar • Seafood Cabin, Skipness The Pierhouse Hotel, Port Appin • Royal an Lochan, Tighnabruaich

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JOHN WHAITE FOODIES

Breakfast Ramen Serves 2

For the broth 8 streaky bacon rashers, roughly chopped 1 tbsp sunflower oil 4 garlic cloves, halved 30g fresh ginger, peeled and finely grated 1 spring onion, finely sliced 1 tsp Chinese five-spice powder 2 tbsp dark soy sauce 3 tbsp light soy sauce 2 tbsp brown miso paste 2 tsp Worcestershire sauce 2 tsp toasted sesame oil 1 litre chicken stock 415g can baked beans

l For the broth, heat a large saucepan over a medium heat and, once hot, add the bacon. Allow to cook until slightly crispy and the fat has seeped out. Add the oil to the pan, crank up the heat, add the garlic, ginger, onion and fivespice and stir-fry for just a minute or two. Stir in the soy sauces, miso paste, Worcestershire sauce and sesame oil, then add the chicken stock and baked beans. Bring the soup to the boil, reduce the heat and cook for 45 min. l Fill another saucepan with water and bring to the boil. Have two bowls of cold water ready. Boil the noodles for 3â&#x20AC;&#x201C;5 min (double-check the packet instructions), then scoop out and put into one of the bowls of cold water to prevent the noodles from becoming slimy. Allow the water in the pan to return to the boil, then add the eggs and boil for 7 min. Remove and add to the second bowl of cold water to keep the yolks soft. l Divide the noodles between two bowls, add a small handful of spinach and spoon the hot soup over the top. Add the chopped carrot, onion and ginger, then peel and halve the eggs and add them to the bowls. Serve immediately.

To serve 150g ramen noodles 2 large eggs Small handful of spinach 1 carrot, peeled and chopped into fine batons 1 spring onion, chopped into fine batons 2.5cm piece of fresh ginger, chopped into fine batons foodies 33

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A small family run artisan smokehouse situated near the banks of the River Tay in the beautiful historic village of Dunkeld, Perthshire. Each fish is individually cured by hand in small batches before being gently smoked in kilns over whisky barrel chips and oak dust giving a unique flavour and texture.

01350 727639 www.dunkeldsmokedsalmon.com

THE FINEST SMOKED AT L A N T I C S A L M O N FROM THE ISLE OF LEWIS UIGLODGE.CO.UK T. 0 18 51 6 7 2 3 9 6

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SMOKEHOUSES FOODIES FOCUS

HOLY SMOKES

Discover bold flavours at some of Scotland’s top smokehouses

LOCH FYNE Cairndow, PA26 8BL www.lochfyne.com You know you’re in good hands with the well respected seafood experts at Loch Fyne. Pair some of their famous oysters with a fillet of their world renowned smoked salmon, locally sourced from Scottish deep water sea lochs, for the perfect seafood celebration. UIG LODGE Isle of Lewis, HS2 9ET www.uiglodge.co.uk The home of award-winning smoked salmon, the produce from this remote island smokehouse is on another league. Favoured by Great British Chefs, their succulent fillets perfectly balance a super smoky outside with a fresh inside for the ultimate addition to any dinner party. BELHAVEN SMOKEHOUSE Dunbar, EH42 1ST www.belhavensmokehouse.co.uk Flavour has no limit at the Belhaven Smokehouse. Here, it’s not just salmon and trout that are treated to a smoky boost: monkfish, seabass and Lammermuir cheddar all get the true smokehouse treatment, making for unusual and delicious ingredients to add to your home cooking. INVERAWE SMOKEHOUSE Argyll, PA35 1HU www.smokedsalmon.co.uk Only the finest quality salmon and

trout makes its way to Inverawe’s kilns, where they take on the fantastically bold full-bodied flavour this smokehouse is known for. Recently making waves at the Great Taste Awards, Inverawe’s Smoked Loch Etive Trout was given the ultimate accolade and named Golden Fork for Scotland. DUNKELD SMOKED SALMON Dunkeld, PH8 0BA www.dunkeldsmokedsalmon.com Not only boasting 40 years of smoking experience under its belt, this artisan smokehouse has even served up their exquisite hot and cold smoked salmon to the Queen

herself. Their acclaimed wild smoked salmon is ethically and sustainably sourced, and each fillet is individually cured by hand before being expertly smoked for a truly refined taste. ISLE OF EWE SMOKEHOUSE Aultbea, IV22 2JJ www.smokedbyewe.com Set on the edge of Loch Ewe, the family behind the Isle of Ewe Smokehouse are masters of the traditional stone kiln. Believers in the slow food ethos, all of their salmon is gently smoked without haste, using fragrant whisky barrel staves and local larch to create a distinctive flavour you won’t forget. foodies 35

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FOODIES YOTAM OTTOLENGHI & HELEN GOH

Sweet tooth Let Yotam Ottolenghi and Helen Goh inspire you to get baking

ere is an image that I can’t shake: it’s a Sunday afternoon, around 4pm probably; my husband Karl looks out the window of our first-floor West London flat, an expression of clear foreboding appears on his face and then, very quietly, he says: ‘Helen’s here... with her cakes.’ Helen then walks through our front door like a gust of wind or, rather, an over-zealous dusting of icing sugar, carrying more brown carton boxes than humanly possible and, before even setting them down, begins apologizing for all the things that went wrong with her cakes. This one hasn’t risen properly, the other bowed around the centre, an icing has split, a sorbet failed to churn, a sugar syrup crystallized, a cookie crumbled and so on and on and on. You’d think there’s a touch of embellishment here but there really isn’t, I promise. The sinking of Karl’s heart was entirely justified. It had nothing to do, though, with the cakes that failed – according to Helen – or the cookies that crumbled, and everything to do with how hard it was to stop yourself indulging in all those incredible sugary pleasures. Helen’s

‘failures’, you see, are the stuff the sweetest of dreams are made of for mere mortals. Our Sunday afternoons tended to end up with all participants nearing a perfect state of sugarinduced delirium. What all of the recipes share is having been through the full Ottolenghi treatment: they were all conceived with love and a bit of flair and made with real ingredients and lots of attention to detail. These days, my tastings with Helen are not quite the same as they used to be. I suspect it’s to do with the fact that we both became parents in recent years. Our attention now has to be harnessed and somewhat focused, deliberations are shorter and, unconsciously, we find our cakes a bit more child-friendly. Children’s birthday parties are now natural testing grounds for sponges and our boys themselves are some of our fiercest critics. Just the other day I offered my son Max a slice of cake, to which he quickly replied: ‘Did Helen make it?’ ‘I am afraid not,’ I said. ‘No, then,’ was his resolute and final answer. What a few years back may have been a very lengthy discussion was over before it had even started. l

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â&#x20AC;&#x2DC;The recipes were all conceived with love and a bit of flairâ&#x20AC;&#x2122;

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FOODIES YOTAM OTTOLENGHI & HELEN GOH

Cinnamon pavlova, praline cream and fresh figs This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey – almost toffee-like – rather than dry and crispy. Combined with the praline cream and fresh figs, it’s absolutely delicious. Pavlova is the dessert to make when you have a bit of time and are feeding people you adore.

Serves 10-12 (it’s quite rich, so the slices are not too big)

20g flaked almonds 50g dark cooking chocolate (70% cocoa solids), finely chopped 600g fresh figs, cut into 1cm discs 3 tbsp honey

For the meringue 125g egg whites (from 3 large eggs) 125g caster sugar 100g dark muscovado sugar 1 ½ tsp ground cinnamon For the praline cream 50g flaked almonds 80g caster sugar 2 tbsp water 200ml double cream 400g mascarpone

l Preheat the oven to 170°C. Spread out all the almonds (for both the pavlova and the praline, 70g) on a baking tray and toast for 7-8 minutes, until golden brown. Remove from the oven, divide into two piles (20g and 50g) and set aside to cool. l Reduce the oven temperature to 120°C. Cover a large baking tray with baking parchment and trace a circle, about 23cm in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible. l First make the meringue. Pour enough water into a medium saucepan so that it rises a quarter of the way up the sides: you want the bowl from your electric mixer to be able to sit over the saucepan without touching the water. Bring the water to a boil. Place the egg whites and sugars in the bowl of an

electric whisk by hand to combine. Reduce the heat under the saucepan so that the water is just simmering, then set the mixer bowl over the pan, making sure the water doesn’t touch the base of the bowl. Whisk the egg whites continuously by hand until they are warm, frothy and the sugar is melted, about 4 minutes, then transfer back to the electric mixer with the whisk attachment in place and whisk on a high speed for about 5 minutes, until the meringue is cool, stiff and glossy. Add the cinnamon and whisk to combine. l Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours. Once cool, remove from the oven and set aside.

Recipes from Sweet by Yotam Ottolenghi and Helen Goh, published by Ebury Press, £27. Photography ©Peden + Munk 38 foodies

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Get ahead and make the meringue up to 3 days in advance

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FOODIES YOTAM OTTOLENGHI & HELEN GOH

Blackberry and star anise friands These look splendid when iced – destined for top ranking on any tiered cake stand – but also work uniced, in the cookie tin, for grabbing on a whim. They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries and raspberries can be used instead of the blackberries. Don’t use strawberries though: they are too watery.

Makes 12 180g unsalted butter, plus an extra 10g, melted, for brushing 60g plain flour, plus extra for dusting 200g icing sugar 120g ground almonds 1 ½ tsp ground star anise 1/8 tsp salt 150g egg whites (from 4 large eggs) Finely grated zest of 1 small orange (1 tsp) 18 whole blackberries (about 120g), cut in half lengthways

For the icing (optional) 60g blackberries (about 8), plus an extra 24 small blackberries to garnish ¾ tbsp. water 1 tsp lemon juice 165g icing sugar

l Preheat the oven 220°C. Brush the 12 holes of a regular muffin tin with the melted butter and sprinkle all over with flour. Tap the tray gently to ensure an even coating of the flour, then turn upside down to remove the excess. Place in the fridge to chill while you make the batter. l To brown the butter, place in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, gently swirling the pan from time to time, to allow the solids to brown more evenly. You will see dark brown sediments begin to form on the sides and bottom of the pan. Continue to allow the butter to bubble away until it turns a rich golden brown and smells of toasted nuts and caramel. Remove the pan from the heat and let it stand for 5 minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a fine-mesh sieve discarding the solids. Allow the browned butter to cool slightly before using. It should still be warm when folding into the mixture later. l While the butter is cooling, sift the flour, icing sugar, ground almonds, star anise and salt into a bowl. Place the egg whites in a small bowl and use a whisk to froth them up for a few seconds – you do not need to whisk them completely. Pour the egg whites into the sifted dry ingredients and stir until they are incorporated. Add the orange zest

and browned butter and mix until the batter is smooth. l Remove the muffin tin from the fridge and fill the moulds just over two-thirds of the way up the sides. Place three halved blackberries on top, cut side down, and bake for 10 minutes. Reduce the temperature to 210°C. Turn the tray around in the oven for even cooking, and continue to cook for another 8 minutes, until the edges of the friands are golden brown and the centres have a slight peak and spring back when gently prodded. Set aside to cool before removing them from their moulds: you might need to use a small knife to help you release the sides. l If you are icing the cakes, place 60g of blackberries in a small bowl with the water and lemon juice. Use a fork to mash them together, then pass the mixture through a fine-mesh sieve to extract as much fruit juice as possible: you should get about 60ml. Sift the icing sugar into a medium bowl, pour in the blackberry juice and combine to make a light purple runny icing: it should just be thick enough to form a thin glaze on the tops of the cakes. Spoon the icing over the cakes, spreading it to the edges so that it runs down the sides. Do this on a rack, if you can, so that the icing doesn’t pool at the bottom. Place 2 small blackberries on each friand, set aside for 20-30 minutes to set, then serve.

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Try using other berries for different twists

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FOODIES YOTAM OTTOLENGHI & HELEN GOH

Mont Blanc tarts Mont Blanc tarts can often taste more fabulous than they look. We wanted to see if we could improve their visual appeal but after various experiments we were beginning to think that the tried-and-tested route was the only winning one. But then we added the element that had been missing - the candied pecans – which brought the crunch and the look needed. There’s a metaphor in there, we’re sure, about climbing mountains, and not giving up, and things tasting all the sweeter when you’ve had to work just that little bit harder to earn them.

Makes 8

For the flaky pastry 200g plain flour 120g unsalted butter, fridge-cold, in 1cm dice 30g caster sugar 1/4 tsp salt 1/2 tsp white wine vinegar 3 tbsp ice cold water For the filling 60g dark cooking chocolate (70% cocoa solids) 320g sweetened chestnut spread For the candied pecans 1 tbsp maple syrup 1 tbsp liquid glucose 1 tbsp caster sugar 120g pecan halves 1/8 tsp flaky sea salt For the vanilla whipped cream 300ml double cream 1 tbsp icing sugar 1 tsp vanilla extract 1/2 tsp brandy

l For the pastry, place the flour, butter, sugar and salt in the bowl of a food processor. Blitz until it is the consistency of fine breadcrumbs then add the vinegar and water. Continue to work for a few seconds, then shape into a ball and flatten into a disc, wrap in cling film and set aside in the fridge for at least 1 hour. l Preheat the oven to 200°C. Allow the dough to rest at room temperature for 30 min and place on a lightly floured work surface. Roll out to about 3mm thick and cut out eight circles, 14cm wide. Reroll the dough to get eight circles. Transfer one circle at a time to the 8–9cm wide and 2–3cm deep fluted tins and gently press the pastry into the corners of the tart tin: you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the tart case. Place in the fridge for 30 min to rest. l Line the pastry bases with baking parchment and fill with baking beans. Bake for 18 min, until the pastry is golden brown at the edges. Remove the beans and paper and cook for another 8 min. Remove from the oven and set aside to cool completely in the tray. Once cool, trim the pastry and set aside until ready to fill. Turn the oven to 210°C. Line a baking tray with baking parchment.

l To make the candied pecans, put the maple syrup, glucose and sugar into a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in syrup, then tip the nuts on to the lined baking tray. Place in the oven for about 8 min, or until the syrup is bubbling. Remove the tray from the oven and set aside until completely cooled and the glaze is crisp. Break or roughly chop the nuts into 0.5cm pieces and set aside. l Make the filling when you are ready to assemble. Place the chocolate in a heatproof bowl over a pan of simmering water. Stir occasionally until melted, then use a pastry brush to line the inside of each case with the chocolate. Set aside for about 30 min, then fill with enough chestnut spread so that it rises about halfway up the sides of the tart cases. l Pour the cream into the bowl of an electric mixer with the whisk attachment in place. Add the icing sugar, vanilla extract and brandy and whisk on a high speed for 1 min, or until medium-soft peaks form. l Divide the whipped cream between the tarts, so that it is slightly domed on top of the chestnut spread. Sprinkle the candied pecans generously on top and serve.

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Try any leftover candied pecans sprinkled onto granola

TIP

The pastry can be made up to 3 days ahead and kept in the fridge (wrapped in cling film) until ready to roll. It can also be frozen for up to 2 months. The candied pecans can be made up to 5 days in advance and kept in an airtight container. foodies 43

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wagamama is a celebration of asian food and has recently arrived in st andrew square. inspired by japanese ramen bars, wagamama is a truly unique way to eat With an asian menu created to soothe, nourish and sustain, whether you choose a little ginger to warm you up, chillies that kick or noodles to nourish the body and soul pick from all kinds of rice and noodle dishes, alongside fresh salads and shareable sides â&#x20AC;&#x201C; as well as feel good juices expertly crafted asian beers, and a range of cocktails find us at: wagamama st andrew square | EH1 2DP available for both eat in and take-out

Indulge in the ultimate stylish city break at the luxurious five star G&V Royal Mile Hotel Unique, sophisticated bedrooms and suites with elegant bathrooms Tranquil spa offering exclusive, bespoke treatments and tailored therapies Vibrant Epicurean Bar showcasing the latest in innovative cocktails created by Scotlandâ&#x20AC;&#x2122;s top mixologists Exquisite Italian restaurant offering a gourmet culinary experience

G&V Royal Mile Hotel, 1 George IV Bridge, Edinburgh EH1 1AD

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ST ANDREW PERTHSHIRE SQUARE FOODIES FOODIES FOCUS FOCUS

A SQUARE MEAL Discover St Andrew Square, Edinburgh’s most up and coming foodie destination, with Edinburgh Trams DISHOOM 3a St Andrew Square www.dishoom.com Discover the flavours of a classic Bombay café at Dishoom, where their Indian small plates are perfect for sharing. Warm and welcoming, Dishoom is equally suited to a relaxing morning chai and bacon naan as it is to a group feast, with the tapas style menu giving diners the ideal opportunity to get adventurous. THE REFINERY 5 St Andrew Square www.drakeandmorgan.co.uk The Refinery has the feel of an urban hub, from the cosy chicness of the interior to the blankets and hot water bottles adorning the al fresco dining area. From the expertly curated cocktail list for post-work tipples, to brunch favourites for the weekend, it suits every occasion, while the wide ranging menu will delight every palate. WAGAMAMA 5 St Andrew Square www.wagamama.com Get ready to slurp at everyone’s faithful Japanese favourite, Wagamama. Whether you’re a ramen lover, noodle diehard or curry aficionado, you’re guaranteed something fresh, comforting and nourishing – with just the right amount of spice.

The Refinery Dishoom

Wagamama

Harvey Nichols

and a Parisian-style outdoor terrace, and serves up fantastic classic dishes with style. With an afternoon tea option on offer too, it’s perfect for a sophisticated treat. The Ivy on the Square THE IVY ON THE SQUARE 6 St Andrew Square www.theivyedinburgh.com Experience the ultimate London dining experience as the iconic restaurant makes the move northwards to the heart of the capital. The Ivy brings some glamour to the square, with luxury interiors

THE FORTH FLOOR RESTAURANT 30-34 St Andrew Square www.harveynichols.com Shopping got your tummy rumbling? Finish off a day of browsing in Harvey Nichol’s Forth Floor Restaurant and relax with views across the city from the glass-panelled dining room. The menu showcases top Scottish ingredients and first class skill, so stylish guests can dine somewhere that’s just as fashionable as them.

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Foodies Ad Sep17 Final.qxp_Layout 1 20/09/2017 14:35 Page 1

Dine is Edinburgh’s award-winning luxury brasserie and cocktail bar. Menus are designed by Michelin chef Stuart Muir using fresh, local and sustainable produce with fine wines, champagnes and seasonal cocktails available.

DINE WITH WINE WEEKENDS Enjoy a lingering lunch with family or friends with our acclaimed weekend lunches. Saturday 12 noon – 3pm / Sunday 12 noon – 6pm 2 people / 3 course meal / 1 bottle of house wine / £42.50

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FESTIVE PERTHSHIRE FEASTS FOODIES FOODIES FOCUS FOCUS

FESTIVE FEASTING These fabulous festive dining experiences are sure to get you in the spirit GLASGOW THE CORINTHIAN CLUB 191 Ingram Street G1 1DA www.thecorinthianclub.co.uk Enjoy a seasonal soirée in style at Merchant City’s Corinthian Club. An stunningly elegant venue, complete with a vaulted auditorium and striking columns, it makes for a particularly striking setting for any festive party. For private gettogethers, the delicious seasonal menu is complimented with a cava reception and after dinner dancing for the complete package. THE SOCIAL 27 Royal Exchange Square G1 3AJ www.thesocialglasgow.co.uk Book in your festive gathering and go from day to night with ease. Their great value Christmas menu features traditional delights like hot smoked salmon and stuffed shoulder of pork and comes complete with a cocktail to get you in the spirit. Come nightfall, the music goes up and the dancing starts for the ideal seasonal night out, from start to finish. BLYTHSWOOD SQUARE 11 Blythswood Square G2 4AD www.blythswoodsquare.com Classically stylish, with Harris Tweed adorned private booths and luxurious décor, Blythswood Square will perfectly suit diners looking to celebrate the season to be jolly with an extra spot of glamour. Refined dishes like Glasgow Gin cured

Shetland salmon and Baileys and milk chocolate cheesecake will tempt the palate for a truly elegant evening.

From top (clockwise): The Anchor Line, The Corinthian Club

THE ANCHOR LINE 12 St Vincent Place G1 2DH www.theanchorline.co.uk If you just can’t wait until the 25th, festive dining starts at The Anchor Line from the 1st of December and features seasonal delights from parsnip soup to chestnut foodies 47

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FOODIES FOCUS FESTIVE FEASTS

From top (clockwise): Cucina, Dine, The Pompadour, Ghillie Dhu stuffed turkey ballotine. After feasting on these traditional, wholesome dishes done with skill, you’ll be singing carols all the way home.

EDINBURGH GHILLIE DHU 2 Rutland Place EH1 2AD www.ghillie-dhu.co.uk Keep it classic with a Christmas celebration at Ghillie Dhu. Their weekend hoolie’s, complete with fizz, a fantastic three course meal and a live ceilidh band and DJ, make for the perfect seasonal shindig, with everything you could need for a great work night out all in one place. CUCINA G&V Royal Mile, 1 George IV Bridge EH1 1AD www.quorvuscollection.com Infuse your festive cheer with the Mediterranean spirit with Cucina’s Italian celebrations. An artistic space with an abundance of colour, it’s certainly an exceptional venue

for those looking for a stunning space. The menu combines classic dishes with creative flourishes for a refined dining experience, while the array of party package options mean you can tailor your festive event to suit your needs perfectly. DINE 10 (1F) Cambridge Street EH1 2ED www.dineedinburgh.co.uk Let someone else take care of the festive fuss and enjoy a laidback gathering at Dine. Their Dine with Wine Weekends invite guests enjoy a luxurious and relaxed afternoon of fine wine and delicious seasonal fare, showcasing festive favourites including smoked salmon and classic Christmas pud to get you into the spirit.

From top (clockwise): The Anchor Line, The Social, The Corinthian Club

THE POMPADOUR The Caledonian, Princes Street EH1 2AB www.thepompadourbygalvin.com Enjoy your celebrations with style and sophistication at the fabulously elegant The Pompadour by Galvin. Set within the historic Caledonian hotel, this stunning dining room is ideal for those looking for the full fine dining experience with their festivities. Delicious dishes include first class local ingredients from Highland venison tartare to Perthshire pheasant, making for a foodie experience you won’t forget.

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Join us for Lunch from £15, À la Carte, or

Christmas Parties Leith: £35 / City: Silver £30, Gold £37.50 Early Bird Discount Book for 28th - 30th of November for £5 off our Christmas Menus per person t: 0131 554 5666

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FOODIES INTERIORS

RUSTIC CHARM Get the cosiness of the country in the heart of the city

grew up in the 1960s when retro design was all the rage. Pea greens, yellows, reds, and oranges showed up in everything from fabrics to wallpapers, carpeting to furnishings. The popular color of the day was red, but my grandmother chose gray. There was a reason behind that: She was a style leader, not a follower. My bedroom suite was a hand-me-down from my grandmother’s oldest daughter. It was an antique, made of oak, and barely holding together. The golden surface was worn, and not in a pretty way, but Momma, as I called my grandmother, went to work making it look good as new—in an old sort of way. She painted it white and distressed it so that its golden, worn surface peeked through. While our house looked

nothing like the trendy homes along the street, our neighbors often remarked that it was the most beautiful. Although money was tight, and repurposing old worn-out pieces was certainly resourceful, I don’t believe that’s why my grandmother chose to decorate that way. I believe it was more about originality and comfort and creating something that comes from the soul and the hands. I don’t remember that she ever referred to it as any certain “style”—it was simply home. She made use of every inch of her tiny home place, creating beauty in all that surrounded her and leaving nothing to waste. When I grew up and moved away, I took my grandmother’s imagination, creativity,

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â&#x20AC;&#x2DC;Farmhouse style recognises no boundariesâ&#x20AC;&#x2122; foodies 51

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A beautiful winter venue for your special occasion. Winter wedding package

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YO U R F E S T I V E E S C A P E WHETHER IT’S A CHRISTMAS FESTIVAL EXPERIENCE, SHOPPING, FAMILY OR ROMANTIC BREAK, MAKE AWARD-WINNING RADISSON BLU EDINBURGH YOUR ESCAPE. Luxury hotel on the famous Royal Mile minutes from the Edinburgh Christmas Festivities Stylish and sophisticated bedrooms & suites Award-winning festive menus Tranquil spa, health club and swimming pool Scottish hospitality with a 100% service guarantee

#myfestiveescape 80 High Street, The Royal Mile, Edinburgh, EH1 1TH Tel: +44 (0)131 473 6590 www.radissonblu.com/en/hotel-edinburgh

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INTERIORS FOODIES

and reinvention with me to a tiny little apartment in the center of town. To style it, I sought out old pieces with a storied past, mismatched tables and chairs, odd fragments that hung on the wall, and scraps that were never intended to be part of home décor  in the first place. Just like Momma’s house, it was a simple and comfortable space with no real design “label.” I came to appreciate it as more of a lifestyle than a formal definition of decorating. Such is the character of farmhouse style today. The beauty of farmhouse style is that it recognizes no boundaries. It embraces an eclectic mix of periods and aesthetics, combining the traditional farmhouse of decades ago with modern trends of today. Oil-burning lamps have been replaced with crystal chandeliers and industrial factory lighting, antique doors

have become creative passageways, and cupboards and pie safes once reserved for the farmhouse kitchen have taken on new life as modern-day centerpieces of a room—maintaining their storage function but newly revered as cherished discoveries. It is my hope that you’ll be inspired to create your own City Farmhouse Style, no matter where you call home. l foodies 53

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We’ve always had high organic standards! Real Foods has been at the forefront of the organic movement ever since the business started, in 1963. We were selling organic brown rice and oatmeal long before they became popular health food staples. As members of the Soil Association we’re committed to providing you with the best organic food, full of the good stuff we need – and less of the bad stuff we don’t need. Our fresh produce is free from chemical nasties and GM ingredients – better for our health, better for wildlife and better for the environment. Our customers can be assured that we provide good food from a balanced, living soil, delivered from organic farms straight to your doorstep – it also happens to taste great too! • Authentic – produce that comes with full traceability and from trusted sources. All our organic products are Soil Association certified. • O rganic – products bearing the Soil Association symbol – to give you complete peace of mind. • Food – that’s of the highest quality, from organic nuts and seeds to dried fruits, grains and superfoods. So as you can see, Real Foods has grown from strength to strength over the past 50 years – it’s the standard you’ve come to expect!

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Fresh • local • seasonal • value

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13 Frederick St. EDINBURGH, EH22EY 5 Howard St. EDINBURGH, EH35JP 241 Sauchiehall St. GLASGOW, G23EZ

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CHEF Q&A FOODIES

MEET MATTIA Cucina’s Executive Chef Mattia Camorani talks pasta, Giorgio Locatelli, and dinner parties always impresses guests and is simple to create – no locking yourself away in the kitchen for hours. A dinner party is also about enjoying yourself and entertaining your guests, after all.

What was the greatest piece of advice you got from your mentor Giorgio Locatelli? It was to taste everything, to always use the freshest ingredients and do everything you do with passion. What is your trademark dinner party dish? I love creating a prawn and courgette risotto. Rice is such a versatile ingredient and risotto reminds me of home. I also love fresh prawns and it’s a real dinner party treat. The result

What are your favourite ingredients to work with? I love working with fresh, seasonal ingredients and would find it hard to pick my favourite. However, I do enjoy working with lamb as it always gives a great flavour to dishes. Crustaceans are another favourite of mine as they are extremely versatile. They can be combined with many things and are always a treat to use. And lastly, aubergine – simply because I like it. What is your number one tip for home cooks? Keep the dish simple, spend as much as you

Tagliatelle all’emiliana 1kg minced pork shoulder 100g minced prosciutto 250ml of water 80g tomato puree 100g finely chopped white onion 100g finely chopped carrot 100g finely chopped celery 200ml red wine l Heat some vegetable oil in a pan and saute the vegetables.Add the prosciutto and cook until toasted. l Add the pork

can afford on the best quality ingredients, work with fresh and in season ingredients and taste everything. You will never go wrong with a perfectly cooked piece of halibut you can’t get any better.

shoulder and cook through.Add the wine and let it evaporate l Add the tomato puree and the water, bring to the boil, then turn down. Simmer gently for 2 hours. l Melt a knob of butter in a saucepan, add some rosemary then add the ragu and let it to warm up. l Cook the tagliatelle in abundant salted water until al dente then drain. Add the pasta with some more butter and toss. Serve on a hot dish.

Mattia Camorani is the Executive Chef at Cucina, the signature hotel within the G&V Royal Mile Hotel in Edinburgh.

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Time to taste Our top restaurant picks to try this month

21212 Boasting a Michelin star since 2010, 21212 sits pretty in an elegant Georgian townhouse in Edinburgh’s Royal Terrace. The menu style is rooted in classical French cuisine but jazzed up with chef patron Paul Kitching’s signature creative twist. We started with the “It’s All Greek (Risotto) to Me” and Smoked Egg Shells. We decided against guessing what these names meant and left ourselves open to surprise. The risotto was rich and earthy and nicely broken up by flashes of salty anchovy. Unlike the name suggests, there were none of the crispy shards you might

find in a hastily made omelette in the Smoked Egg Shells starter. Rather, it featured smoked haddock and quails egg in a sophisticated vertically layered dish that developed on the palate with each level. The vegetable soup had good flavour and the curried meringue shard made for a tasty and original dipper. The Pintade “B.O.A.C”, or guinea fowl to you and me, was tender and well cooked while my partner’s Beef Oriental was another

strong dish, if a little underseasoned. Cheese lovers will delight in the next course, which featured around 12 small chunks of various cheeses - a welcome change to the standard 3 or 4 options. Our waitress informed me that the Bridge to the Rocky Road dessert was the sweetest which told me everything I needed to know. The components felt a little detached from one another, but each was delicious in its own right. Fresh and bright in sunny yellows, the S.O.L is ideal for diners looking for a little more fruit in their puds than me. 3 Royal Terrace, Edinburgh, EH7 5AB www.21212restaurant.co.uk Chiara Margiotta

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RESTAURANT REVIEW FOODIES

THE DHABBA Authentic North Indian cuisine is the promise on the new menu of The Dhabba. We started things off with the Shuruvaati Thal, a pleasing assortment of battered prawn, chicken, lamb and veg for two. A tasty introduction to a variety of ingredients, the lamb came out tops, wrapped in a rather indulgent fried wrap with an enjoyable sweetness. The Dhabba Khas is the restaurantâ&#x20AC;&#x2122;s take on a traditional Indian chicken curry, with the two chilli symbols on the menu indicating the dish to be amongst the hottest available. Though there was heat in

the dish it was by no means overwhelming, and it was a very agreeable plate overall with a good balance of flavours. The Ajwaini Macchli was to follow, featuring two generouslysized pieces of fried monkfish in a mildly spiced curry. The fish was perhaps not as succulent as it could have been, but the curry had taken on the flavour of the monkfish well, amping up the taste factor nicely. To accompany the mains, we opted for the Lehsuni garlic naan. The glossy bread was of

delightful consistency and the garlic flavour was spot on. For dessert, two Indian favourites: Chawal ki Kheer and Gulab Jamun. The former, a dish akin to rice pudding, was a floral treat and itâ&#x20AC;&#x2122;s subtle sweetness perfectly finished off the large meal. The Gulab Jamun, consisting of soft and sweet dough balls in a sugary syrup, was also a tasty treat. 44 Candleriggs, Merchant City, Glasgow, G1 1LD www.thedhabba.com Matthew Wood

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T HE HE S OUL OUL OF OF THE THE M IDDLE IDDLE E AST AST IN IN THE THE HEART HEART OF OF E DINBURGH DINBURGH

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COOK SCHOOLS FOODIES

Hallow’eat

It’s all about the treat in these seasonal classes

LET’S COOK SCOTLAND The Steading, Abernethy, PH2 9LL www.letscookscotland.co.uk Step up your Halloween party treats with handmade chocolates made under the supervision of Let’s Cook Scotland’s finest. Temper, hand-dip and mould from their charming Abernethy Kitchen in this course designed to make sure you’ll be able to replicate your cocoa indulgences all year long.

COLSTOUN HOUSE Colstoun House, Haddington, EH41 4PA www.colstoun.com Soak up the best of autumn at the beautiful historic Colstoun Estate, where you can learn to forage for local natural ingredients. After a gorgeous informative walk,

treaters at The Larder, where they’ll be instructing pairs of parents and wee ones in the art of cake decorating, sugar crafts and creativity. The six spooky cupcakes you take away at the end are just the icing on the cake.

LITTLE BOTANICA PUMPKIN CARVING & EDEN MILL COCKTAILS sit down to a lunch filled with delicious wild nuts, seeds, plants and flowers and harvest the foodie inspiration to infuse your home cooking all season long.

THE LARDER 6 Brewster Square, Livingston, EH54 9JP www.thelarder.org Craft the perfect Halloween confection with your trick-or-

12 Cook St, Glasgow, G5 8JN www.littlebotanica.com Channel all your creepy creativity into carving with the help of some local libations at Little Botanica. The cocktails are Eden Mill and the spirits have never seemed sweeter. This workshop starts after the pumpkins have already been cleaned out, so you can focus on your artistic genius while the mixologists do all the work. foodies 59

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Join us for your Christmas party from just

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To find out more call 01721 720451 or visit www.parkpeebles.co.uk The Park, Innerleithen Road, Peebles, Scotland, EH45 8BA 060_Foodies Mag Oct 2017.indd 10

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FOODIES SPA

CAMERON HOUSE Loch Lomond, Inverbeg, G83 8QZ www.cameronhouse.co.uk Indulge with Cameron House’s soothing spa escape on the beautiful shores of Loch Lomond. Experience the stunning scenery while talented masseuses attend to the details: soothing and firming your skin, nourishing your muscles with mineral extracts and chasing away your worries with a luxurious scalp massage.

PURE SPA & BEAUTY

MARCLIFFE SPA

LUSH SPA

138 Lothian Road, Edinburgh, EH3 9BG www.purespauk.com Unleash chill or stiffness from your body with the silky smooth pressure of a hot stone massage at Pure Spa. The temperature will relax and stimulate your back muscles while expert movements melt your tension away. Even the crispest October air is no match for the deep relaxation of heat therapy.

North Deeside Road, Aberdeen AB15 9YA www.marcliffe.com Enliven wind-braced skin with a Himalayan pink salt massage. Natural minerals will bring out your skin’s true vibrancy while the stones awaken and tend to tired muscles. Treat yourself to an hour out of your busy day and find blissful balance for your mind and body alike.

115 Princes Street, Edinburgh, EH2 3AA www.uk.lush.com Ease your pressures and stresses with Lush’s Tailor Made Treatment. Professionals will effortlessly unwind you to a deep state of relaxation in this completely personalised treatment, designed not just to calm your pains but to curate a luxury experience for you to enjoy.

ELIZABETH BANDEEN 34 West George Street, Glasgow, G2 1DA www.elizabethbandeen.co.uk Massage doesn’t have to be

limited to just your back. Massage therapist Elizabeth Bandeen’s Natural Lift Facial Massage gives your face the

full regeneration treatment, integrating accupressure to drain toxins from the skin and provide a natural facelift. foodies 61

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Touch of tequila SC

Launching this November, Scotland based UWA Tequila, the UK’s first tequila company, are at the forefront of the spirit revolution

aving been traditionally associated with salt and lime for so many years, the UK’s first tequila company, UWA Tequila, is on a mission to change the public’s perceptions of the agave spirit, introducing them to a new age of tequila. Specialists in unique, aged products, the small batch craft company produces a range of tequilas in various expressions, using the rarest and most refined Single Malt Scotch, wine and sherry casks from across the world. With a passion for creativity, the innovative company is bringing the agave spirit into the 21st century by using contemporary and traditional practices. Step into the unknown with these perfectly crafted cocktails by UWA Tequila. www.uwatequila.com

Uwarita 60ml UWA Tequila Platinum Blanco 30ml lime juice 15ml agave syrup l Add tequila, lime, agave syrup and ice to a shaker. l Shake well and strain into a glass. l Garnish with lime wedge of dried orange peel.

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PHOTO CREDIT: CALUM MCCREADY (CALUM MEDIA)

COCKTAILS FOODIES

Mexican Mule

The Avorita

50ml UWA Tequila Reposado 10ml agave syrup 25ml lime juice Ginger beer, to top up Grapefruit wedge, to garnish

50ml UWA Tequila Blanco 25ml lime juice 15ml agave syrup 1/4 avocado 6-8 basil leaves, to garnish

● Add tequila, agave syrup and lime juice into shaker. ● Shake well and strain into an ice filled glass. ● Top up with ginger beer and garnish with a grapefruit wedge.

● Muddle the avocado and syrup in a shaker. ● Add the rest of the ingredients and ice and shake. ● Strain into glass and garnish with a basil leaf

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

The Americoni

Feast on Indian style tapas at Mother India’s Cafe before experiencing The Kite Runner at the Festival Theatre in Edinburgh

Available from multi-award winning brasserie and cocktail lounge Dine’s seasonal cocktail menu. www.dineedinburgh.co.uk

37.5ml Campari 17.5ml Antica Formula 17.5ml Punt&Mes Juniper Soda ● Add

a block of ice to a rocks glass. in Campari, then Antica, then Punt&Mes and top with Juniper soda. ● Garnish with a dried orange wheel. ● Pour

TRENCHTOWN EDINBURGH Downtown Kingston and Tollcross are rarely confused but that may change as the newly opened Trenchtown establishes itself opposite the King’s Theatre. Billed as a Caribbean social club, it’s all about the ‘rum, jerk and riddims’ around these parts. As well as boom tunes, diners can enjoy dishes such as jerk pork belly, sweetcorn fritters, goat curry and salads made with avocado, butternut squash and mango. All washed down with Red Stripe obviously. 4 Lochrin Buildings, EH3 9NB www.trenchtownsocial.com

THE BOYD RODERICK GLASGOW A bar, restaurant and coffee shop, The Boyd Roderick recently opened in the Southside. From venison stovies to Loch Fyne gravadlax, there is an emphasis on

Scottish produce. Steaks, aged for 28 days, light bites, salads and a pick and mix selection of tapas complete the food line-up. Cocktails, a mainly Scottish beer selection and two pint takeaway growlers mean that no-one should go thirsty at The Boyd Roderick. 1534 Pollokshaws Road, G43 1RF www.fb.com/TheBoydRoderick

PIANOLA AND CO GLASGOW Pianola and Co is a new Mediterranean brasserie on Crow Road. Opened by the same team that has the nearby Kothel coffee joint, Pianola and Co is a chic spot with lots of marble, wood panelling and beautiful hanging lights. Freshly made pasta, pizza and other classic Italian dishes make up the menu. And yes, it does have a pianola. Although it is safely tucked away in an above headheight alcove. 240 Crow Road, G11 7LA www.fb.com/Pianola-Co

Wines Marques de Casa Concha Syrah 2015 £13, Tesco Intense aromas of blackberries with coffee and mocha on the long finish. Chemin des Pèlerins AOC Saint Mont 2015 £7.49, Adnams Lively and fresh, a rich well-balanced wine with aromas of grapfruit, peach, pear and apricot. The Ned Pinot Noir 2015 £13.99, Majestic With a subtle smoky character and rounded red berry aromas, this wine is warming and rich.

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At Souq Edinburgh, we bring the Middle East to you. A stunning array of hand crafted Turkish & Moroccan lights as well as ceramics, leather goods, sweets, and gifts from the region, adorn our loaded Souq shelves. The owners of the well loved Hanam's, Pomegranate and Laila's restaurants also bring you their atmospheric Arabic cafe in the basement of Souq for that authentic market place experience. 57-59 South Clerk Street, Edinburgh, EH8 9PP Tel 01316676601 Email info@souq-edinburgh.com

www.souq-edinburgh.com

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FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

BROSS BAGELS LAUNCH Michelin-starred chef Tom Kitchin tries the hottest bagels in town from new bakery, Bross Bagels

THE IVY LAUNCH The London staple opens on St Andrew Square

SCOTTISH GIN AWARDS 2017 Guests celebrate the Scottish spirit

SCOTTISH FOOD & DRINK FORTNIGHT Foodies celebrate Scotlandâ&#x20AC;&#x2122;s larder

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Foodies Mag Ad - Sept 2017 Final Version.pdf

21/09/2017

12:27 PM

“Gin71, you devilish den of decadence, I’d do it all over again!” REVIEW - BANTER & BARGAINS

Award Winning Scottish Gin Bar & Restaurant

CMY

FESTIVE EVENTS

RESERVATIONS NOW AVAILABLE NO ROOM HIRE CHARGE

UP TO 150 GUESTS

PRIVATE EVENT SPACE

DINNER, DRINKS & CANAPÉ OPTIONS

Ready or not, here it comes - the festive season is just around the corner! We’ve put together a range of packages to suit every style of event. From sit down dinners to drinks and canapés, get in touch to ﬁnd out how we can make your festive party event a night to remember! VISIT OUR WEBSITE

CALL OUR TEAM

GIN71.COM/FESTIVE

0141 406 1826

AFTERNOON BOOKINGS ALSO AVAILABLE AT CUP TEA LOUNGE While Gin71 opens at 5pm, our sister-business Cup Tea Lounge are also taking festive bookings for their Afternoon Tea and Festive Lunch options during the day. Visit www.cuptearooms.co.uk for details. All bookings are subject to our full terms and conditions which are available to view on our website. All products and pricing correct at time of printing.

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Let your tastebuds travel!

16TH - 29TH OCTOBER

Edinburgh Restaurant Festival is back with fabulous festival menus, dozens of delicious offers and exciting foodie events!

I6 - 29 October th

The Moveable Feast is back! Tickets on sale now at:

www.edinburghrestaurantfestival.com

#EdRestaurantFest ResDiary Now Discover and reserve great restaurants with the ResDiary Now app

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