Foodies Magazine January 2017

FOODIES A CELEBRATION OF FINE FOOD AND DRINK

ISSUE 85 JANUARY 2017 SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

40

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G A STUNNINTHE O T E P ESCA HS TROSSAC

RECIPES

and top chefs Robbie Meldrum Juanita Hennessey Theo Michaels

Start your new year deliciously!

JANUARY 2017 ISSUE 85

SMART COOKING Niomi Smart shares her recipes for exciting plant-based treats

HOME COMFORTS Michelin-starred Marcus Wareing’s family recipes

SCOTTISH WHISKY l BURN’S NIGHT l HEALTHY EATING l COOK SCHOOLS 001_FFCover_spine_0117.indd 1

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BURNS SUPPER Wednesday 25th January, 7pm Enjoy the delights of Hadrian’s this Burns Night with a 4-course traditional Burns Supper with an ‘Address to the Haggis’. Our Whisky Ambassadors have created a special Burns whisky cocktail for the occasion. £55 per person Advanced booking required For more information or to make a reservation, please call 0131 557 5000 or email: hadrians.balmoral@roccofortehotels.com

MENU Welcome whisky cocktail *** Cured Loch Duart salmon, horseradish, beetroot and apple *** Haggis, neeps and tatties with whisky sauce *** Allandale Estate venison, braised red cabbage and wild mushrooms *** Raspberry cranachan with honey, whisky and oats *** Tea, coffee and tablet * Hadrian’s Brasserie | The Balmoral | 1 Princes Street, Edinburgh BalmoralEdinburgh

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@The_Balmoral

@thebalmoral

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WELCOME

Foodies Fresh Start 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

W

hile January always stirs up the desire for change, we’re still looking for winter comfort at the same time. With this in mind, we’ve pulled together recipes to fulfil all your needs this month, whether you’re looking to venture into vegan baking with blogger Naomi Smart’s plant-based desserts, pp. 36-43, or for inspiration to cook for the family again with Marcus Wareing’s homespun recipes, pp. 14-21. And for those cold lazy nights where stove top A RELAXING ESCAPE cooking seems just too hard, Theo Michaels’ Microwave TO MACDONALD Mug Meals, pp. 28-33, are quick and easy but still packed FOREST HILLS full of flavour.

HOTEL & SPA January is also the month of the Bard, and we’ve rounded up the top spots to celebrate Burns Night, pp. 25-27, as well as our favourite Scottish whisky producers, p.23, for a dram to toast with. Plus, we’re here to help with any clean eating New Year’s resolutions with our definitive list on the best places to eat, drink and buy healthy foods in Edinburgh and Glasgow, pp. 45-47. The Healthy Hedonist’s guilt-free cocktails, pp. 61-62, even give you a way to celebrate with wellness in mind.

Let 2017 be the year you master the kitchen with a class in core skills from our cook schools feature, p.57, whether you’re looking to sharpen up your knife technique or learn to bake the perfect bread. And if you need some extra inspiration to get you on your way, we’ve reviewed some tasty eateries that are sure to get you in the mood, pp.54-55.

Read on and be inspired to make 2017 your tastiest year yet.

Sue Hitchen, Editor

WIN

Front cover image

Microwave Mug Meals

by Theo Michaels, published by Lorenz Books, £9.99.

Photography: William Shaw

EDITORIAL Editor Sue Hitchen Design Vicky Axelson Sub Editor Lidia Molina Whyte Digital Imaging Grant T Paterson Production Sarah Hitchen Editorial Assistant Chiara Margiotta Advertising Design Jordan Porteous

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

Marcus Wareing is a celebrity chef and Chef Patron of two Michelinstarred restaurant Marcus.

Juanita Hennessey is a MasterChef 2016 finalist & food writer who runs Fosbury Foodie

Niomi Smart is a lifestyle blogger, vlogger, and food writer with a focus on plant-based cooking.

Theo Michaels is a MasterChef semi-finalist and runs sell-out Greek inspired pop up events. foodies 3

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BLENDED SCOTCH WHISKY ALSO AVAILABLE.

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

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

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www.robertburnswhisky.com

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CONTENTS

14

9 33

BOOKS, TV, WHAT’S ON

7

SHOPPING

9

NEWS

11

COMPETITION Escape to The Trossachs

13

MARCUS AT HOME Top chef Marcus Wareing shares his favourite family recipes

14

WHISKY The perfect local dram

23

BURNS NIGHT Where to celebrate the Bard

25

MICROWAVE MUG MEALS 28 Make your January a little easier with these speedy recipes FOODIES CHEF 35 MasterChef 2016 finalist Juanita Hennessey shares a recipe

24

36

EAT SMART 36 Try a plant-based treat with blogger Niomi Smart’s healthy desserts HEALTHY EATING Where to eat, drink and buy

45

ROBBIE MELDRUM 49 Learn more about the Harvey Nichols chef INTERIORS 50 How to add colour to your kitchen

45

REVIEWS

54

COOK SCHOOLS

57

SPA NEWS

59

COCKTAILS

61

NEW BARS

64

OUT & ABOUT

66 foodies 5

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BOOKS, TV & WHAT’S ON FOODIES

Cooking the books But I Could Never Go Vegan!

Kristy Turner, The Experiment, £17.99 Always been too scared to try a plant-based diet? Kristy Turner’s new cookbook is here to tackle all of your worries and help you embrace the vegan way.

Deliciously Ella with Friends Ella Mills, Yellow Kite, £17 Whatever the occasion or celebration, Ella Mills has a deliciously hearty and natural recipe for it in her latest cookbook, Deliciously Ella with Friends.

Pioneer Woman

One Pound Meals Miguel Barclay, Headline, £14.99 Instagram chef Miguel Barclay shows you how to eat well without breaking the bank with his fantastic meals to suit every craving– all for just £1 per person.

Best-selling cookbook author Ree Drummond shares her tips for modern ranch style cooking on Pioneer Woman this January. From recipes for a tasty Tex-Mex lunch and indulgent treats like super s’mores to a tutorial on how to prepare a meal using a whole bottle of tequila, viewers are in for a treat as they learn how to put a fun pioneer twist on their own cooking.

Pioneer Woman continues on weekdays from 9th January at 3pm on Food Network UK

What’s on THE SWEEP OF THE SUPERMARKETS

THE NATIONAL WHISKY FESTIVAL

16 January, Edinburgh The only thing better than wine is a bargain, and Diana Thompson shows you how to combine those two things in her The Sweep of the Supermarkets Wine Workshop, where she’ll lead a tasting of the best supermarket wines in Edinburgh this month – all on special offer! Head along for a unique, fun night out and get tasting.

28 January, Glasgow The whisky doesn’t have to be confined to just Burns Night this month, as malt lovers can unite at The National Whisky Festival in Glasgow. With expert masterclasses to teach you a bit more about your favourite dram, and over 50 tastings stands from some of the top producers around, it’s gearing up to be a fantastic event to toast to.

DULCE BY HELEN VASS 15 January, Glasgow Need something sweet to tackle those January blues? Head down to Scottish pastry chef Helen Vass’ pop-up dessert restaurant, Dulce, at Studio 93. Inspired by her time in Barcelona and served with specially imported Spanish wines, the whole afternoon will be dedicated to sweet delights Plus, Helen will be on hand to answer any of your questions. foodies 7

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Kaleidoscope clock www.gsashop.co.uk, £35 Emerald Tumblers www.gurasu.co.uk, £64

Tropical pineapple storage jar www.tch.net, £35

SPRING GREENS Go fresh and add a splash of vibrant green to your kitchen

Green bird jar www.tch.net, £15

Lime toaster shop.viceversa.it, £106.69 Colourworks green scales www.kitchencraft.co.uk, £16.99

Handmade mug www.great2behome.com, £31.21

Storage jar www.cloudberryliving. co.uk, £49.95

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Russel Wright jug www.eclectdesign. com, £60

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Supper with Burns

Tue 24 & Wed 25 Jan 7pm ÂŁ25

Discover the real, radical spirit of the Bard.

Scottish Storytelling Centre EH11SR A 3 course feast amidst stories, song & lore, full of Burns’ rich poetry & sharp humour.

www.scottishstorytellingcentre.co.uk

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FOODIES NEWS

GET FIERCE Fierce Beer, Aberdeen’s first microbrewery, has taken off since its launch less than a year ago. Focused on creating gourmet beers with bold flavours to pair well with different foods, the Fierce fever has spread to Holland and Belgium, and they have now begun offering brewery tours to inspire all budding beer lovers. www.fiercebeer.com

BOOZY BREW

FINEST FRUIT

Going dry for January?

Try eteaket’s new tea, blended from the unique botanicals used in Isle of Harris Gin. This tea has hints of juniper, liquorice root and sugar kelp, which is hand harvested from the Outer Hebrides by a local diver. Try it on its own for a unique and unusual brew, or mix it up in a gin cocktail! www.eteaket.co.uk

Perthshire berry fruit winery Cairn O’Mohr celebrate 30 years in the business, making them Scotland’s oldest winery. Their host of fruity flavours is now available in supermarkets UK-wide, so look out for their new 30th anniversary labels when you’re shopping for something with a true taste of Scotland’s natural wildlife.

GOLD STAR Strathearn Cheese have combined two of Scotland’s finest products to create their Glenturret-washed cheese, which is flavoured with Glenturret’s 10-year-old single malt. After just one year in the business, this tasty cheese has gone on to win gold at the World Cheese Awards, ahead of over 3,000 entries from over 25 countries. www.strathearncheese.co.uk

THE NATURAL WAY Kained Holdings have launched their newest addition to the Glasgow foodie scene. They have transformed the Crosslands pub - originally made famous in Trainspotting into The Kelbourne Saint, a bar and restaurant with a focus on natural produce. Featuring unique dishes like suckling pig and rotisserie roasted pineapple, it’s set to become a hit. www.facebook.com/TheKelbourneSaint news 11

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WIN

D

Win a stunning escape to Macdonald Forest Hills Hotel & Spa

ON’T LET the January blues get you down - escape into nature at the Macdonald Forest Hills Hotel, tucked away amongst the breath-taking scenery of The Trossachs. Only a short 40 minute drive from Glasgow, it's the perfect break from the city without the stresses of long travel.

Fresh from a £1 million refurbishment and boasting stunning views across Loch Ard, Forest Hills is a picture perfect spot to unwind in and explore the surrounding landscape. This month, one lucky reader and their guest will win a one night stay in a decadently decorated room, complete with a

tasty breakfast to wake up to.

The prize will also include a fantastic dinner in the AA Rosette awarded Garden restaurant, to any good foodies delight. With every dish created using quality local ingredients, it’s the perfect celebration of the of the hotel’s rugged scenery.

For nature lovers, there’s plenty to explore in The Trossachs, from lakeside strolls to cycling trails, and once you're done exploring, visit the luxurious Elemis spa to really relax. Whether you're looking for an indulgent treatment or a swim in the heated pool, it's ideal for some much needed me-time this January. l

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

Which loch does Forest Hills overlook?

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

T&C: Entries must be received by January 31st. Prize is valid for a one night stay for two guests with dinner and breakfast. Subject to availablity. The prize must be redeemed by 1st December 2017. Entrants and guest must be 18+. No cash alternative. Non-transferrable. Editor’s choice is final.

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‘Cooking at home is something to be enjoyed’

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MARCUS WAREING FOODIES

Home cooking Discover what Michelin-starred chef Marcus Wareing cooks in his own kitchen

I

AM OFTEN asked what I cook at home, and if I do, what I like to cook. To answer the first question, yes I do cook at home. It is something that I currently enjoy more than ever. Supermarkets, local markets and online shoppping have created an amazing ‘pantry’ for home cookery, and you can now purchase incredible ingredients for your home kitchen that you could only ever source from specialised suppliers when I was growing up. As a young boy, home-cooked food was all we ever ate because my father was a fruit and potato metchant in Southport. He would always bring home a plentiful supply of fruit and vegetables, so it made up a huge part of our diet.

This was the first part of my education as a cook, unbeknown to me at the time - to use seasonal and ripe ingredients to get the best flavour, and not to waste a thing.

There is always a use for overripe fruit and vegetables - jams, chutneys, crumbles, soups and stocks. For me, cooking at home was something I didn’t do much when I was in my 20s and 30s, as I was too busy with my career. However, since having children, and since my restaurant group has become more established, I enjoy cooking at home more and more, and I see my home as a great place to enjoy my cooking and being with my family, somewhere I can pass on my passion for food and cookery to my kids.

My ethos as a cook is that it is my job to

enhance the natural flavours of ingredients, not to make them look and taste like something else. Mother Nature - along with our farmers and producers - creates the perfect raw ingredients. It is up to us to add the extra touch, something magical that makes you smile when you eat. Sometimes all this takes is a pinch of salt, a squeeze of lemon, a splash of vinegar or a glug of wine - such as when you have a sun-ripened tomato in your back garden in the middle of summer. But sometimes it requires an extra stage or technique in the recipe to really lift the dish.

When I am asked by our restaurant guests about cooking at home and how to make certain dishes, I always give them the same advice: start with great ingredients.

This doesn’t mean the most expensive ingredients; it just means produce that is in season, ripe and - where it needs to be - fresh. If you do make recipes with unripe fruit and vegetables you simply won’t get a great result. The dish will lack flavour and texture, which no amount of seasoning will change.

For me, cooking at home is something to be enjoyed. Cookery should be not be viewed as scary or something that is too hard. Enjoy it and embrace it. If you make a mistake, learn from it and don’t repeat it next time! Keep learning, and keep enjoying good food. Have confidence to try new things - and have fun. l foodies 15

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FOODIES MARCUS WAREING

HARISSA-GLAZED AUBERGINE WITH COCONUT AND PEANUTS Aubergines are a fantastic vegetable that absorb flavours really well. They do release a lot of liquid when cooked, though, so it’s important to chargrill the slices until really golden, otherwise the additional flavours will become diluted when serving.

Serves 4 2 aubergines 3 tbsp olive or rapeseed oil 1 tsp flaked sea salt, plus extra 150g dairy-free coconut yoghurt Grated zest and juice of 1 lime 50g rose harissa 30g agave syrup 1 tsp lemon juice 75g roasted and salted peanuts, roughly chopped ½–1 red chilli, finely sliced Coriander cress or salad cress

l Preheat the oven to 200°C. Heat a chargrill pan until hot. l Slice each aubergine lengthways into six long strips.

Brush with the oil and season with the salt. l Chargrill both sides of the aubergine slices until deep golden. You may need to do this in a couple of batches depending on the size of your pan. l Transfer to a foil-lined baking tray and finish cooking in the oven for 15 minutes. l Mix together the coconut yoghurt, lime zest and juice, and a good pinch of salt. Set aside. l Mix together the harissa, agave syrup, 4 teaspoons of water and lemon juice. Season with salt and when the aubergine is cooked, brush liberally over the top of each strip. Return to the oven for 5 minutes. l To serve, place the aubergine slices on a large plate and dot the coconut yoghurt around. Scatter over the peanuts, chilli and cress.

Marcus at Home

by Marcus Wareing is published by HarperCollins, £20. Photography: Jonathan Gregson 16 foodies

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FEARNE COTTON FOODIES

Make sure to char well for added f lavour

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FOODIES MARCUS WAREING

HERB-MARINATED LAMB STEAKS WITH MEDITERRANEAN STEW For a tasty end result, make sure you allow plenty of marinating time for the lamb steaks in this recipe. These are a really quick-cooking cut of meat, but if they are marinated first the flesh remains beautifully tender.

Serves 4 4 lamb leg steaks 100ml olive oil 4 peeled strips of lemon zest 2 tsp fennel seeds, lightly crushed 1 tsp coriander seeds, lightly crushed 2 garlic cloves, lightly crushed ½ bunch of thyme 2 sprigs of rosemary

For the stew 2 tbsp olive oil 1 red pepper, deseeded and cut into 1cm dice 1 yellow pepper, deseeded and cut into 1cm dice 1 courgette, cut into 1cm dice 1 aubergine, cut into 1cm dice 2 garlic cloves 2 tsp fresh thyme leaves 1 tsp hot paprika 500ml tomato passata Small handful of basil leaves, fi nely chopped Sea salt and freshly ground black pepper

l Put the lamb steaks in a shallow bowl and mix with the 100ml of olive oil, the lemon zest, fennel and coriander seeds, the garlic, thyme and rosemary. Cover and leave to marinate in the fridge for up to 48 hours. l For the stew, heat the olive oil in a saucepan over medium low heat and cook the peppers for 5 minutes, until softened. Add the courgette, aubergine, garlic, thyme and paprika and continue to cook for 5 minutes until the vegetables are just tender. Stir in the tomato passata and season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. l Meanwhile, to cook the lamb, remove it from the marinade and wipe off any excess oil. Heat a large frying pan over high heat and cook the steaks for 1–2 minutes on each side, depending on the thickness.

Remove from the pan and leave to rest for 5 minutes. l While the steaks are resting, fry the reserved marinade in a large pan until crispy. l Stir the basil into the stew and serve with the rested lamb along with any resting juices and the fried marinade sprinkled on top.

18 foodies

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‘For a tasty end result, make sure you allow plenty of marinating time’

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FOODIES MARCUS WAREING

LEMON FUDGE PUDDINGS I’m sure most people have a tin of condensed milk in their cupboard, and with the addition of a few other everyday ingredients you can prepare a fantastic dessert in no time at all. The light yet tangy sponge of these simple puddings balances perfectly with the sweet, sticky fudge running through the centre. Finished off with ice cream or crème fraîche, you’re in for a real treat.

Makes 6 100g unsalted butter, melted, plus extra for greasing 150g caster sugar, plus 2 tbsp extra 2 eggs Grated zest and juice of 2 lemons 125g plain flour 1 tsp baking powder Crème fraîche or vanilla ice cream, to serve

For the fudge Grated zest and juice of 1 lemon 200g condensed milk

l Preheat the oven to 200°C. l Lightly butter 6 ramekin dishes and sprinkle evenly with the 2 tablespoons of sugar. l To make the lemon fudge, combine the lemon zest and juice and condensed milk. Set aside. l For the puddings, put the eggs and 150g caster sugar in a mixing bowl and whisk on high speed until light and fluffy. l Stir the butter, lemon zest and juice into the eggs and sugar, then fold in the flour and baking powder. l Put a good spoonful of the pudding mixture into the bottom of the ramekins. Spoon the lemon fudge on top. Finish by spooning the remaining lemon pudding mix over the fudge. Smooth over the surface with a palette knife. l Sit on a baking tray and bake for 15 minutes, until the puddings puff up and become golden. l Leave to rest for a minute or two and serve with a spoonful of crème fraîche or ice cream spooned over the top.

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Top with crème fraîche for a tangy highlight

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WHISKY FOODIES FOCUS

JUST A NIP Toast to the Bard this Burns Night with one of these fantastic Scottish whiskys R&B DISTILLERS 23 Manor Place Edinburgh, EH3 7DX www.rbdistillers.com R&B Distillers combine inspiration from the Scottish Borders and the Hebrides to create two unique styles of whisky, symbolic of both locations. Their awardwinning Tweeddale Blend is based upon co-founder Alasdair Day’s family recipe from 1923, but with an added twist to create a modern handcrafted classic for the discerning drinker.

GLENGOYNE Dumgoyne Glasgow, G63 9LB www.glengoyne.com Renowned for it’s sweet complexity and uncompromising attitude towards quality, Glengoyne’s seven distinct expressions mean there’s a dram for every palette and every occasion, whether it’s a bedtime nip of a classic 10 year old or a hearty celebration with their golden 25 year old malt.

BENROMACH Invererne Road Moray IV36 3EB www.benromach.com Produced in a traditionally handcrafted fashion, Benromach is expertly developed by just 3 master

distillers who manage each step of the process without any technology, without rush and with plenty of passion.

TAMDHU Knockando Aberlour, AB38 7RP www.tamdhu.com Employing a ‘Can-Dhu’ spirit, Tamdhu push for perfection when creating their whisky. To guarantee quality and depth of flavour, their spirit is aged only in the finest sherry oak casks, just like the original Tamdhu distillery did in 1897, and blended with water drawn directly from the Tamdhu spring so that you can taste history and passion with every sip.

EDEN MILL Main Street St Andrews, KY16 0US www.edenmill.com Masters of many tipples including beer, gin and now whisky, Eden Mill take a creative and immersive approach to the making of all their products. There’s never been a better time to try their creatively developed new make spirit than now, with their first fully fledged Burns Day 2015 whisky distilled from their very first casks – perfect for a dram at your own Burns Supper.

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Just for January and February Why not take the opportunity to enjoy exceptionally affordable experiences at Prestonfield with a range of Just for January and February vouchers?

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Buy online or on 0131 225 7800 Just for January and February vouchers can be redeemed between 2nd January and 28th February 2017 subject to availability. Advance booking is required and fully terms and conditions are at Prestonfield.com.

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BURNS NIGHT FOODIES FOCUS

SCOTCH SUPPER Find your Scots spirit and celebrate the Bard in style

GHILLIE DHU 2 Rutland Place, Edinburgh, EH1 2AD www.ghillie-dhu.co.uk Have a traditional kneesup this January with the Ghillie Dhu’s Rabbie Burns Experience. Start off with a dram before toasting the haggis to the sound of pipes, then feast on a sumptuous 4 course Scottish menu.

Finish the night off with a jig and a reel to one of ❫❫ Scotland’s top Ceilidh bands. foodies 25

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Launching for Burns 2017 Simon Howie

Our Simon Howie Original haggis is now the Worlds best-selling haggis*

GLUTEN FREE Haggis!

Now celiacs can enjoy a traditional burns supper.

Also available the wee haggis, the delicious vegetarian haggis and perfect for a larger Burns supper the Chieftain.

OUR TWO AWARD WINNING BUTCHER SHOPS PERTH: 270 High Street, PH1 5QJ | Tel: 01738 626 376 AUCHTERARDER: 112 High Street, PH3 1AA | Tel: 01764 664 888

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*IRI Till Data of 52 weeks yr on yr comparison to 09/04/16 based on unit and value sales.

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BURNS NIGHT FOODIES FOCUS

host of tasty delights to feast upon including, of course, the haggis!

After you’re filled up, get your dancing shoes on with a good old fashioned Ceilidh.

❫❫

PRESTONFIELD HOUSE Priestfield Road, Edinburgh, EH16 5UT www.prestonfield.com Be truly entertained at Prestonfield’s grand Annual Burns Supper, hosted by Grant Stott.

Beginning with cocktails and a tune from their house piper, the evening also includes a delicious 3 course celebration of Scotland’s great local larder and a great array of comedians and Burns speakers alike. Plus, there is even an auction in support of Prostate Scotland to add some extra excitement to the night.

THE GANNET 1155 Argyle Street, Glasgow, G3 8TB www.thegannetgla.com For an evening of high entertainment look no further. At The Gannet, piper Iain Melvin will greet guests with a tune as they arrive and pipe in the housemade haggis, before the BAFTA award-winning Iain Robertson takes over to perform his fun and energetic rendetition of Tam o’Shanter to top off a fine four course feast.

THE ROYAL YACHT BRITANNIA Ocean Terminal, Edinburgh, EH6 5JJ www.royalyachtbritannia.co.uk For a Burns Night to remember, hop aboard The Royal Yacht Britannia and celebrate in style.

After a red carpet welcome, guests will enjoy a luxurious four-course menu with silver service in the State Dining Room and really feel the Scots spirit with a traditional Address to the Haggis, followed by an indulgent whisky tasting.

CONTINI The Scottish National Galleries, Edinburgh, EH2 2EL www.contini.com Celebrate the life of the bard in the glamorous Scottish National Gallery at the Mound, where Contini will be whipping up a

WHISKI ROOMS 4-7 North Bank Street, Edinburgh EH1 2LP www.whiskirooms.co.uk Where better to celebrate the famous Scot than at a venue that takes it’s name from his favourite tipple? The Whiski Rooms are holding a classic 3 course Burns Supper with award-winning Macsweens haggis - and a nip to toast to it with! - complete with the traditional poetry.

From top: Royal Yacht Britannia, Ghillie Dhu, Whiski Rooms, Prestonfield, Wedgwood

WEDGWOOD Royal Mile, 267 Canongate, Edinburgh, EH8 8BQ www.wedgwoodtherestaurant. co.uk Fancy something that little bit different for your Burns Supper?

Pioneers of the Scottish larder, Wedgwood are serving up a sumptuous feast this January 25th, including roast partidge, venison with its own haggis and sticky toffee pudding with whisky butterscotch sauce - a real foodie haven. foodies 27

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FOODIES MICROWAVE MUG MEALS

Hugs MUG IN A

Looking for your comfort food fix without the hassle this January? Theo Michaels has you covered.

Vietnamese-style Beef Pho Serves 1 60g dried rice noodles 300ml boiling water 1 clove garlic, grated 1cm fresh root ginger, grated 1 1⁄2 tsp vegetable oil 150ml chicken stock, warm 1⁄2 tsp soft light brown sugar 1 tsp sesame oil 1 tsp light soy sauce 1 tsp fish sauce 2 tbsp beansprouts 1 whole pak choi, roughly chopped

35g sirloin steak, sliced very thin, at room temperature 1⁄2 red chilli, thinly sliced 1 tbsp chopped fresh coriander 1 tbsp fresh mint leaves, torn 1⁄2 spring onion, finely sliced Squeeze lime juice

l Place the dried rice noodles into the mug; you may need to break them up to fit. Pour over the boiling water until it reaches the same height as the noodles, cover the mug and leave to stand for 5 minutes. Drain, leaving the noodles and roughly 15ml of the water in the mug. l Add the garlic, ginger and vegetable oil to the noodles, stir and microwave on full power for 1 minute. l Now add the chicken stock, sugar, sesame oil, soy sauce, fish sauce, beansprouts and pak choi and microwave again for 1 minute. l Gently stir and then place the thinly sliced steak over the top and gently submerge into the cooking water with a fork. The residual heat of the soup will cook the steak through, as it is traditionally served on the streets of Ho Chi Min. l Garnish with chilli slices, fresh coriander, mint leaves, spring onion and lime juice.

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PAUL HOLLYWOOD FOODIES

Serve with chopsticks for a street food feel foodies 29

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FOODIES MICROWAVE MUG MEALS

Lamb ‘Tagine’ Serves 1 20g onion, grated 1 clove garlic, grated 1⁄2 tsp ground cumin 1⁄2 tsp smoked paprika 1⁄2 tsp ground cinnamon 15ml tomato purée/paste 45ml olive oil 50g aubergine, diced 85ml lamb stock 100g canned chickpeas, drained and rinsed 25g dried dates, pitted and sliced into thirds 15g flaked/sliced almonds, plus a few extra for garnish 80g lamb chump steak, cut into small bitesize cubes Sprigs fresh coriander Few pomegranate seeds Salt and ground black pepper

M

icrowave cooking has evolved a lot over the past couple of decades. When I first started researching microwave cooking, my mum donated a few of her old microwave cookbooks for me to look at, many of which were promoted as ‘Cooking of the Future!’ with front covers that resembled a Pink Floyd album more than a cookbook. The recipes in those first cookbooks were impressive: create a whole duck a l’orange in the microwave or an entire roast dinner.

Really? When microwaves first started appearing in our kitchens they were cutting-edge appliances that were almost positioned as the replacement to convential cooking, in fact, they were sometimes known as electronic ovens, but that soon wore off. ❫❫ Conventional microwaves don’t replace our ovens,

l Place the onion, garlic, all the spices, tomato purée, two-thirds of the olive oil, the aubergine and about a quarter of the stock in the mug and microwave uncovered on full power for 3 minutes. l Remove from the microwave, stir well and then add the chickpeas, the remaining stock and season with salt and ground black pepper. Cover and microwave again for 4 minutes. l Remove from the microwave and stir in the dates and almonds. Place the lamb gently on top of the stew, drizzle over the rest of the olive oil and season the lamb heavily. Microwave for 1 minute and then fold the lamb into the rest of the stew. The lamb will still be a little pink which is how I would normally serve this cut of meat; once combined with the rest of the tagine it will cook through. Leave the tagine to stand for 2 minutes. l Serve garnished with a few extra almonds, fresh coriander sprigs and a few pomegranate seeds.

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MICROWAVE MUG MEALS FOODIES

‘Microwaves are exceptional at their very own special type of cooking’ foodies 31

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FOODIES MICROWAVE MUG MEALS

❫❫ but they are exceptional at their very own special type of cooking. There are health as well as speed benefits; microwaves retrain more nutrients, especially when it comes to cooking vegetables.

Cooking in the microwave does tend to be more precise than cooking on the hob or in the oven.

The nature of the microwave cooking means the ingredients and vessels can get extremely hot, so always handle with care and use mitts or a cloth to remove them from the microwave. If possible, always try to choose a wider mug as opposed to tall and thin; a wider mug invariably cooks the meal more evenly and reduces the chances of overspills whereas tall thin mugs tend to boil over much more easily. You can also cook in any type of microwave-safe bowl or container.

The recipes I’ve created are exactly what I think microwave cooking is all about: quick, healthy dishes packed with flavour! But no

‘Quick, healthy dishes packed with flavour’ recipe is foolproof, whether you are cooking in a conventional oven, under a grill or boiling water on the hob. Ingredients vary in quality, texture, size, density and starting temperature, or might be cut slightly thinner or thicker and take a fraction less or more to cook. Cooking is about having fun, and a little trial and error. Taste the recipe, tweak it to your preferences and feel free to adapt. l

Chocolate Orange Cake Serves 1 1 small egg 30ml vegetable oil 45ml milk 15g orange zest Good pinch salt 30g marmalade 30g plain flour 15g ground almonds 15g caster sugar 45g cocoa powder 1⁄2 tsp baking powder 10g dark chocolate (85% cocoa solids), broken up into small pieces Whipped cream, to serve (optional) l Place the egg, oil, milk, orange zest, salt and marmalade in the mug and whisk with a fork until fully combined. l Add the rest of the ingredients and combine thoroughly. l Microwave uncovered on full power for 1½ minutes and leave to stand for 2 minutes. Serve with a dollop of whipped cream if you like!

Microwave Mug Meals by Theo Michaels, published

by Lorenz Books, £9.99.

Photography: William Shaw 32 foodies

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MICROWAVE MUG MEALS FOODIES

Serve with a dollop of whipped cream foodies 33

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FOODIES FESTIVAL CHEF FOODIES

WILD FLAVOURS MasterChef finalist Juanita Hennessey shares a tasty recipe

WILD MUSHROOM PANNA COTTA WITH SOURDOUGH TOAST, GIROLLES, WALNUTS, TARRAGON AND HERB OIL Serves 6 40g dried forest mushrooms 80g girolle mushrooms 400ml double cream 300ml full fat or semi-skimmed milk 2 bay leaves 12 black peppercorns 2 garlic cloves, peeled and squashed 3 gelatine sheets, soaked in cold water A handful of walnuts halves ¼ sourdough loaf 40g fresh tarragon 15g fresh parsley 15g fresh chives 100g extra virgin olive oil 20g salted butter Sea salt and black pepper

l Brush 6 150ml dariole moulds lightly with olive oil. In a saucepan add the cream, 100ml of milk, bay leaves, peppercorns, garlic and dried mushrooms. Heat on medium until it reaches simmering point then set aside and leave to infuse for at least 1 hour. l Next, add the remaining 200ml of milk. Pour into a blender and blitz until smooth. Pass the mix through a sieve into a clean pan and season with salt and pepper. Place the pan on a low heat and simmer. l Remove the gelatine leaves from the water and squeeze out excess.

Add to the warm panna cotta mix.

Stir until dissolved then strain through a sieve into a jug. Pour into your prepared moulds until half full and place in the fridge to

set overnight. l Half an hour before serving,

remove the panna cottas from the fridge. Dip the moulds in warm water for 5 seconds, and then turn the panna cotta out onto a plate. l To make the oil, blitz 20g of the tarragon with the parsley, chives and generous pinch of sea salt.

Once roughly blended, add the olive oil and blitz again. Leave to infuse for at least 2 hours. Strain through a muslin cloth into a clean bowl l Melt the butter in a frying pan then add the girolles and cook until soft. Finely slice the sourdough and toast under the grill. Lightly brush with the finished herb oil. Roughly chop the walnuts and pick the leaves from the remaining tarragon and plate.

JUANITA HENNESSEY Juanita Hennessey, MasterChef 2016 finalist and owner of Fosbury Foodie.

Juanita’s creative flair and love for local, seasonal ingredients won her a spot in MasterChef 2016’s final. She is currently working on a number of exciting ventures including pop ups, cookery school courses, food writing, recipe development, private dining experiences and demonstrations foodies 35

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Smart cookie

Niomi Smart’s healthy bakes don’t compromise on flavour

W

HEN I WAS younger, I never cooked at all. My grandma and mum have always been good cooks but I was never interested. I actually remember once telling them I would never cook, and that I’d just have to find a partner when I was older who could do it for me. For some reason cooking seemed a waste of time and boring, but then a few years ago I realised how important it was to prepare nutritious, homemade meals using fresh ingredients, and what an impact it would have on my overall wellbeing.

Around the time that I started to look into a healthier way of living, a couple of people in my life were diagnosed with serious illnesses, one of whom didn’t make it. Fortunately for me it wasn’t a direct family member, but the pain and hurt I saw in their relatives made me realise just how delicate life is. It made me question the food we have become accustomed to eating now - fast and processed, pumped full of sugar, salt, additives and all kinds of chemicals that are difficult to digest (mentally and physically), and it made me wonder what sort of an effect these foods have on our bodies. I started researching this and I couldn’t believe how detrimental it can be to your health to eat this way. I decided to cut out processed foods and started to cook my own meals at home instead of buying ready meals, which was great, but I was still eating meat, fish, dairy and eggs. However, while

doing my research the plant-based way of eating seemed to be a recurring topic.

Like many others, I had hugely misinterpreted eating plant-based as being restricted to bland salads lacking in flavour or substance. However, the more research I did, the more fascinating I found it hearing how much of a positive impact plant-based eating was having on people around the world, from supposedly curing illnesses to simply having more energy. I knew I couldn’t come to my own decision until I tried it myself, so that’s when I cut out all meat, fish, dairy and eggs from my diet overnight to see how it made me feel.

I had no idea how long I would eat this way because I decided to listen to my body rather than limiting myself to a set time scale. After only a couple of weeks, I couldn’t believe how different I felt. I had so much more energy, my skin looked clearer and brighter than ever, and I felt happier and more positive. However, I believe the way you eat is subjective because only you know what truly works for your own body. This way of eating suits me well, but it won’t appeal to everyone, so try it, listen to your body and find the right balance. The main thing is to avoid processed foods and eat more fresh produce whenever you can.

If you, like me, really notice the benefits of eating this way, you may find yourself also adopting a full plant-based way of eating, or you may be happy with your overall diet but simply wish to include one or two plant-based healthy meals during the week.l

‘Only you know what works for your own body’

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NIOMI SMART FOODIES

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FOODIES NIOMI SMART

RASPBERRY & LEMON RIPPLE CHEESECAKE This is a beautiful dessert and one I love to make when I want to impress the family. The mixture brings together two of my favourite colours and flavours: pink raspberry and yellow lemon. To recreate a biscuit base I use pistachios, and almonds for their crunchy texture.

Serves 10

For the base 180g medjool dates, pitted 40g unsalted raw pistachios 115g unsalted raw almonds For the filling 1 lemon 1x 400g tin coconut milk, refrigerated 310g unsalted raw cashew nuts, soaked overnight 60ml coconut nectar, agave nectar or honey 60ml coconut oil Seeds of 1 vanilla pod or 1 tsp organic vanilla extract 185g raspberries To serve 2 tbsp pistachios, chopped 2 tbsp edible rose petals (optional)

l Blend all the base ingredients together in a food processor until combined. Tip the mixture into a 20cm loose-bottomed cake tin and press down firmly with the back of a wooden spoon. Place in the freezer while you make the filling. l Zest the lemon and keep to one side, then squeeze the juice into a food processor or blender. Scoop out the solid coconut cream that has risen to the top of the tin of coconut milk (this should be around 150g) and add to the blender with a couple of tablespoons of the milk. Drain the cashews and add the remaining filling ingredients, except the raspberries, and blend until smooth and creamy (if you have a NutriBullet, use this here to blend in batches – it will create a lovely smooth texture). l Set aside 60ml of the mixture. Stir 90g of the raspberries and half the lemon zest into the remaining cheesecake mixture. Remove the base from the freezer and pour over half the cheesecake mixture. l Blend the reserved 60ml of the cheesecake mixture with the remaining raspberries until totally smooth. Add half this mixture, a tablespoon at a time, to the top of the cheesecake, gently swirling with a chopstick or the end of a spoon to create a ripple effect. l Pour over the remaining plain cheesecake mixture and smooth down. Again, add a tablespoon at a time of the remaining raspberry cheesecake mixture and create ripple effects. Gently shake the tin to smooth the top. l Mix the chopped pistachios with the rose petals, if using, and scatter on top of the cheesecake. Sprinkle the remaining lemon zest over the top and freeze for at least 4 hours, preferably overnight. l Take the cheesecake out of the freezer 30 minutes before serving, to thaw, or transfer to the fridge for about an hour and a half.

Eat Smart: what to eat in a day – every day by Niomi Smart, HarperCollins, £20 38 foodies

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08/12/2016 15:01

FEARNE COTTON FOODIES

‘I love to make this when I want to impress the family’

foodies 39

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BUBBLY

MEAL

10, Gillespie Place EH10 4HS Edinburgh

0131 281 0526 harajukukitchen.co.uk

PROSECCO OR MIMOSA COCKTAIL

Choose 2 side dishes from: AGENASU KOUMI DARE Warm aubergine with aromatic koumi sauce (Vegan)

SALMON NANBAN Deep fried salmon in marinated nanban vinegarette sauce with vegetables

GOMADARE SALAD Seaweed, lettuce, glass noodles, sesame, miso dressing, cucumber, carrots and edamame beans (Vegan)

TONKATSU Deep fried Free range pork loin panned in Japanese Panko Bread

TAKOYAKI Dough balls with octopus and cabbage in katsu sauce RAFUTE Slow cooked free range pork belly cooked in sake and spices

MISO AND RICE Steamed Japanese rice and Miso soup (Vegan) SALMON CUCUMBER SUSHI ROLL Fresh salmon and cucumber insidious roll KARAAGE CHICKEN Succulent fried chicken marinated in ginger and soy

£ 14.

99

per person

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NIOMI SMART FOODIES

CHOCOLATE-COATED BANANA LOLLIES These are another really quick, easy and delicious summer snack. The concept is simple but full of flavour. The lollipop sticks can be bought from most supermarkets and they look so pretty. The chocolate dip is homemade and needs only three ingredients.

Makes 6–8 2 large ripe bananas, peeled and cut into 1cm slices 2 tbsp almond butter 2 tbsp coconut oil 2 tbsp raw cacao powder 2 tbsp maple syrup 2 tbsp unsalted raw almonds

Try using different nuts to add your own twist

l Spread each banana slice with almond butter and layer up 3-4 slices on each stick. l Place on a plate and repeat with the remaining banana slices and freeze for an hour. l To make the chocolate, heat the coconut oil in a small saucepan over a medium heat and remove from the heat just before it’s totally melted. Whisk in the cacao powder and maple syrup, pour into a bowl and keep to one side. l Crush the almonds in a pestle and mortar until broken down into small chunks. l When the bananas have been freezing for at least an hour, remove and dip into the chocolate until totally covered.

Immediately sprinkle the crushed almonds over the chocolate and place back in the freezer to set for about 30 minutes.

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FOODIES NIOMI SMART

BEETROOT CAKE WITH CHOCOLATE GANACHE Don’t knock this until you try it. Even if you don’t like beetroot, you won’t be able to taste the earthiness once it’s mixed with chocolate – and the ganache means your friends won’t guess it’s plant-based. If you want to make a birthday cake for a friend, this will seriously impress.

Makes 10

Wet ingredients 125ml coconut oil, plus extra for greasing 300g apple sauce 500ml unsweetened almond milk 1 tsp apple cider vinegar Dry ingredients 100g rolled oats 400g brown rice flour 150g cups coconut sugar 80g raw cacao powder 2 tsp baking powder 1 tsp bicarbonate of soda 3 medium beetroot, peeled and finely grated A pinch of pink Himalayan salt or sea salt For the chocolate ganache 100g dark chocolate, 70% cocoa solids 155g unsalted raw cashews, soaked overnight 185ml unsweetened almond milk

l Preheat the oven to 180ºC. Grease two 20cm sandwich cake tins with coconut oil. l Melt the coconut oil in a small saucepan over a low heat. l Grind the oats to a flour in a food processor, tip into a large bowl and mix with the rest of the dry ingredients, except the beetroot. In a separate bowl, mix together the melted coconut oil with the remaining wet ingredients. l Make a well in the middle of the dry ingredients and fold in the wet mixture until fully combined. Stir in the grated beetroot, keeping aside 2 tablespoons for later. l Divide the mixture evenly between the cake tins and bake for 30 minutes or until a knife inserted comes out clean. Carefully tip out onto a cooling rack and allow to cool. l To make the chocolate ganache, break up the dark chocolate and place in a heatproof bowl. Set this above a saucepan of water simmering over a low heat to melt. l Drain the cashews and blend with the almond milk until smooth, then tip into a bowl. l Stir the melted chocolate into the cashew and almond milk and place in the fridge to firm up for 20 minutes. l Spread a third of the ganache onto one of the cooled cakes.

Place the other cake on top and smooth the remaining ganache over the top and sides with a palette knife. l Decorate with the reserved grated beetroot and a dusting of cacao or a grating of chocolate, if you like.

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‘If you want to make a birthday cake for a friend, this will seriously impress’

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Call us on: 0131 552 8732 0131 552 2142 email: enquiries@ blackwoodkitchens.com Blackwood Kitchens Unit 2, New Broompark, Granton, Edinburgh EH5 1RS

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HEALTHY EATING FOCUS FOODIES

HEARTY YET HEALTHY Give yourself that New Years boost without scrimping on flavour WHERE TO EAT

live entertainment as well as an in-house independent record store, eating well has never been so easy.

HENDERSONS VEGAN 25c Thistle Street, Edinburgh, EH2 1DX www.hendersonsofedinburgh. co.uk Edinburgh’s first vegan restaurant, Hendersons, is well loved amongst those in the know in the capital.

With colourful dishes and even vegan wine and beer, it’s the place to be if you’re after a plant-based meal that is heavy on flavour – making it a hit whether you’re vegan or not!

MONO 12 Kings Court, Glasgow, G1 5RB www.monocafebar.com If you’re not quite ready for the party season to end, Mono offer up delicious, wholesome vegan fare alongside good tunes and good times. With frequent gigs and

EARTHY FOODS 1-6 Canonmills Bridge, Edinburgh, EH3 5LF www.earthy.co.uk If you’re seeking some true nourishment after a hectic December, head down to Canonmills to visit the Earthy Foods restaurant. The talented chefs creatively combine organic local ingredients to create delicious seasonal menus packed full of goodness. If you’re feeling inspired, they also have a combined deli and store where you can pick up all you need to eat just as well at home.

Above: Juice Garden and Wild Flours

PREP FITNESS KITCHEN 22 Bath Street, Glasgow, G2 1HB www.prepfitnesskitchen.co.uk Is hitting the gym one of your New foodies 45

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

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

Keith Brewery Ltd. Passionate about beer, not marketing.

Wine Bar · 9 Randolph Place · Edinburgh

handcrafted, handmade, hand-poured Award winning gins and liqueurs from our award-winning Bothy nestled in the Angus glens of Scotland

www.ginbothy.com Untitled-1 1

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Come and enjoy your raclette evening with us at the wine bar. £20 per guest*, includes raclette cheese, salad, cured meat and potatoes.

To book: 0131 538 1815 *48 hours notice. 4 guests minimum.

24/11/2016 17:07

16/12/2016 16:48

HEALTHY EATING FOCUS FOODIES

natural lunchtime options for foodies in the know looking for that extra nutritional kick for the new year.

WHERE TO BUY

Year’s resolutions? Well a good work out is nothing without good food to keep you going, and Prep Fitness Kitchen is all about just that. Focused on creating dishes and juices that promote health and fitness, pop into their restaurant for a macro-specific meal, or use their app to design your own bespoke meal prep service delivered to your door.

WHERE TO DRINK JUICE WARRIOR 15 East Market Street, Edinburgh, EH8 8FS www.juicewarrior.co.uk Looking to knock that January slump on its head? Try one of Juice Warrior’s handmade raw, cold-pressed juice cleanses, tailored to suit your tastes.

Whether you pop into the shop to sip, or get your cleanse delivered to your home or work to fit around a busy schedule, there’s never been a better – or tastier! - time to get your vitamin hit.

JUICE GARDEN 223 Byres Road, Glasgow, G12 8UD www.juicegarden.org Living up to their motto ‘healthy is the new sexy’, Juice Garden provide not only 100% freshly extracted fruit and vegetable based juices and smoothies, but also offer up tasty organic and

From top: Dig-In, Juice Garden, Dig-In, Real Foods, Wild Flours

REAL FOODS 37 Broughton Street, zEdinburgh, EH1 3JU www.realfoods.co.uk Stalwarts of the Edinburgh health food scene for over 40 years, Real Foods provide fresh, new and interesting natural, organic products. Whether you’re looking for vegetarian or vegan ingredients, or the best quality fruit and veg, the friendly and knowledgeable team are sure to point you in the right direction.

WILD FLOURS 526 Kilmarnock Road, Giffnock, G43 2BL www.wildflours.co.uk Those with gluten free diets will well know that one of the toughest parts is finding good wheat-free cake. This is where Wild Flours steps in. An exclusively gluten-free bakery, mother and son team Anne and Calum Bryce whip up delicious bakes, biscuits and cakes so that nobody has to miss out on something tasty with their cuppa.

DIG-IN 119 Bruntsfield Place, Edinburgh EH10 4EQ If you’re looking to eat well and eat ethically this New Year look no further. Dig-In is a community owned, not-for-profit greengrocer, stocking only locally sourced produce. Make sure to pay a visit to pick up the finest in fruit and veggies and support the community at the same time. l foodies 47

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HAND-CRAFTED INTERIORS

STYLED INDIVIDUALLY FOR YOU

HAND-MADE KITCHENS BEDROOMS BATHROOMS HOME OFFICES ENTERTAINMENT ROOMS COMMISSIONED PIECES OF FURNITURE INSTALLATIONS THROUGHOUT SCOTLAND

127 Main Street Cairneyhill Fife KY12 8QX 10 mins from the Forth and Kincardine Road Bridges

Tel: 01383 882222 Also at the AGA shop, Aberdeen, Edinburgh, Glasgow and Perth

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www.davidldouglas.com 16/12/2016 16:50

CHEF Q&A FOODIES

FORTH FLOOR FINEST Head chef at Harvey Nichols Forth Floor Robbie Meldrum shares his tips.

ROAST ATLANTIC MONKFISH WITH CUMIN AND PARSLEY HERB CRUMB, SPICED AUBERGINE, POTATO AND JERUSALEM ARTICHOKE FRICASSEE, SAFFRON SABAYON Serves 4 4 monkfish portions Salt and pepper 1 tsp ground cumin seeds 75g breadcrumbs Small bunch of chopped parsley 400g potato (peeled and diced) 200g diced aubergine 100g Jerusalem artichoke (peeled and diced) 1 tsp garam masala Salt

For the sabayon 100ml egg yolk 35ml water 50grams butter Pinch of saffron Pinch of cayenne Half a lemon, juiced Salt to taste

l Mix the cumin, breadcrumbs and parsley and set aside. l Roast the potatoes and artichoke in an oven at 170°C for 10 minutes. l For the sabayon, gently melt the butter with the saffron and put to one side. l Separately in a bowl whisk the egg yolk, lemon juice and water until the mix becomes thick and fluffy. Add the cayenne and then whisk over a pot of hot water until the mix becomes thick.

ROBBIE MELDRUM What exciting things are coming up at the Forth Floor?

I’m always looking at ways to surprise our diners and work closely with the team to develop ideas that will set us apart from our competitors. We’re working on interactive

l Remove from the heat, whisk in the butter and set aside. l Season the monkfish with and then roll in the breadcrumb mix until completely coated. Roast in the oven at 180°C for 10-15 minutes. l Fry the aubergine in a little oil with the garam masala then add the potato and artichoke and season well. l Plate the vegetables with a spoonful of sabayon then the monkfish on top. Serve.

dining experiences and events but the focus is always on delivering the best tasting menu, using the finest produce from local suppliers and continuing to experiment with flavours.

Three ingredients you can’t live without: Butter, salt and garlic.

Three really essential

ingredients that can bring dishes to life.

Any tips for hosting an unforgettable dinner party?

Great food is always a must, but inviting the right people is just as important.

www.harveynichols.com/ restaurant foodies 49

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FOODIES INTERIORS

BE BOLD Hans Blomquist shows you how to add a vibrant splash of colour to brighten up your kitchen

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HEN IT comes to colour and how to work with it, there are quite a few self-designated ‘experts’ around who are full of rules and regulations about which shades to choose, how to work with them, which ones can be combined and so on. Trust me when I say that there’s no right or wrong when it comes to choosing colours.

Only you are qualified to decide what suits you best.

It might sound easy for me to say this as I am an interiors stylist and have learnt how best to decorate rooms to create a particular effect. Well, thanks to my experience, I can tell you that creating a scheme you love is not as hard as you might think. But you do have to be brave enough to trust your instincts, go for what you like and put it together in your own way.

As with so much in life, confidence is the key – the confidence to choose colours you love. It’s easy to take colour for granted. We forget to appreciate the amazing, dazzling world that surrounds us, full of a million different shades that have the power to lift our spirits or soothe our moods. Many of us are timid when it comes to colour choices, but if you compromise you may regret it.

Sometimes it’s hard to be brave but the good news is that it’s only paint – if you hate it, you can paint over it again!

So, let’s bring more colour into the world and make it a happier, more colourful place to live in!

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‘It’s easy to take colour for granted. We forget to appreciate the amazing, dazzling world that surrounds us, full of a million different shades that have the power to lift our spirits or soothe our moods’

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N SA O L W E O N !

January Sale

Kitchens International Members of the KBSA

...including up to 25% off all kitchens and up to 70% off ex-display.

With 25% off all kitchens and up to 70% off all ex-display, now is a great time to speak to Kitchens International about how our Aberdeen Showroom Denmore Rd, Bridge of Don, AB23 8JW 01224 824 300 Broxburn Showroom 11 Youngs Rd, EH52 5LY 01506 862 780 Edinburgh Showroom 117 Dundas Street, New Town, EH3 5EF 0131 523 0477 Edinburgh Showroom 0131 337 3434 Glasgow Showroom 220 Great Western Road, G4 9EJ 0141 404 7744 Tillicoultry Showroom 76 Moss Road, FK13 6NS 01259 237 010

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stunning kitchens can put real value on your home. We’re offering great savings across our range that includes leading brands such as Poggenpohl and Leicht. In fact, the only things we won’t be reducing are our passionate attention to planning, design and installation.

Plus further great savings in-store & online visit us online or come into one of our six stunning showrooms for a chat.

Sale starts 9am Tuesday 3rd January!

www.kitchensinternational.co.uk/januarysale

16/12/2016 16:51

FOODIES INTERIORS

So many shades of bold green look amazing in interiors. Bold green hues range from the lighter greens of new shoots to the darker greens of lush moss; some shades flirt a little with blue, while others have a purer green tone, but they all create a very calming atmosphere when used in the home. I recommend using darker tones as the backdrop and the brighter shades as accents, as they can be quite invasive if used on a large scale. Green colours are easy to mix – just look to nature for inspiration.

A shaded green-painted or papered wall will work beautifully as a backdrop for darker green tones and pale colours alike. l

In the Mood for Colour by Hans Blomquist, published by Ryland, Peters & Small. ÂŁ19.99. foodies 53

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Time to Taste Our top restaurant picks to try this month LOVAGE Lovage has created quite the name for itself in the Edinburgh food scene. Run by chefs and brothers Lukasz and Bartek Jedrejek, it’s become known for stunningly presented dishes, created with excellent use of Scotland’s plentiful larder and developed with a European twist. Situated in the city’s historic Old Town, Lovage has an unassuming yet contemporary design, with simple wooden tables given interest from splashes of colour from the royal blue benches and statement lighting.

The menu changes with season in order to take advantage of the best in produce, and this also serves to highlight the creativity of the chefs.

I started with the chicken ballotine, enriched with a classic pairing of earthy chanterelles and black truffle oil, as well as an unusual addition of popcorn. My partners haggis with potato

espuma and crispy shallots was light and tasty, and a pleasantly modern take on the traditional. This was followed by venison, wonderfully rare, served with cauliflower puree, dark chocolate jus and blueberries. Amidst all this bold flavour, the pops of blueberry were sadly a little lost, however the tender meat combined with the rich dark jus was delicious. The duck with beetroot textures and rose sauce came beautifully presented, the deep reds especially vibrant against the stunning, Nordic-style plates used, and was perfectly suited to a cold winter night. For dessert, we sampled the chocolate fondant, cooked to perfection to achieve that oh-so-desirable gooey centre, with red plum sorbet and rosemary crumble, which cut through the rich chocolate excellently. However, the star of the show was the rice pudding, creamy and comforting but never homely, elevated as it was by liquorice syrup, sesame ice cream and a wickedly moreish walnut crumble.

8 St Mary’s Street, Edinburgh, EH1 1SX www.lovagerestaurant.com Chiara Margiotta

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RESTAURANT REVIEW FOODIES

GOOD BROTHERS Tucked away amongst the Stockbridge cobblestones, Good Brothers’ charm and atmosphere can’t be ignored.

With a casual menu that allows guests to opt for a 3 course feast or an array of small plates to share, it lends itself perfectly to any cosy meal.

The night began with a classic Americano, expertly made to sit just on the right side of bitter - the ideal opening act. To start, I opted for sautéed wild mushrooms topped with shaved pecorino and truffled egg yolk, a dish which, paired perfectly with an Oregon Pinot Gris, became my go to fantasy meal for the rest of the week. The simplicity of the starter options, most of which were vegetarian, was a refreshing change from the overcrowded offerings often seen now, and this dish was a real celebration of its fine ingredients.

Following on from this light start, the hearty slow cooked ox cheek with cuminspiced celeriac mash was the

quintessential winter warmer.

Effortlessly soft and rich, it was comfort food at its finest, given that extra edge from the decadent sauce and hint of spice.

Too full to turn immediately to dessert, we paused here to try one of Good Brothers’ most unusual offerings: the orange Haggis Wine. With the heady, cloudy scent of a good old fashioned scrumpy and a fantastically weird taste that you won’t be able to resist, no visitor can leave without sampling this unique wine.

Now for dessert: the pear tarte tatin with rosemary syrup and whipped citrus cream cheese.

Matched with a Pedro Ximénez, you couldn’t be faulted for booking a table just to indulge in this tart. With acidity from the cheese and generously herbaceous notes, it creates the perfect bridge between savoury and sweet.

4-6 Dean St Edinburgh, EH4 1LW Chiara Margiotta

ICHIBAN It’s easy to miss Ichiban’s understated street-level entrance, but for those with a taste for intriguing oriental dishes, this noodle bar is well worth the visit. With bench seating and an open plan kitchen, there is a real community dining feel which adds to the friendly atmosphere.

I started with the teriyaki calamari rings, which had a freshly caught flavour that was complimented perfectly by the rich sauce, leaving me excited for my main. This generous portion of noodles was not to disappoint; filled with melt-in-the-mouth chicken, squid, crayfish, prawns and pork and glazed with a sweet soy sauce, Ichiban’s signature udon dish was a treat. We also chose a side of deep-fried tofu in tentsuyu, which was soft and tasty with a delicious aromatic kick.

The highlight of the experience was Ichiban’s quirky green teas, served in wine glasses containing flowers that bloom and release flavour as you eat.

It was the perfect accompaniment to a truly tasty meal.

52 Queen St, Glasgow, G1 3DS www.ichiban.co.uk Amy Byrne

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Ever so slightly

Lakeland Roasting Tins.

A festive life-changer.

Ours come with a pouring ‘nose’, so you can easily pour out the juice... without losing your goose.

Stores in Edinburgh and Glasgow or visit lakeland.co.uk

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16/12/2016 16:52

COOK SCHOOLS FOODIES

Back to basics Get back to the roots of cooking and master your core skills www.tennentstrainingacademy. co.uk Burns Night got you feeling inspired? Master the roots of Scottish cooking at the Tennent’s Training Academy’s Traditional Scottish Cookery Class where you’ll be guided through the preparation of a 3 course feast fit for any Burns Supper.

EDINBURGH SCHOOL OF FOOD & WINE Newliston Estate, Edinburgh, EH29 9EB www.esfw.com A staple for the culinary curious since 1987, the talented team at the Edinburgh School of Food & Wine are well versed in the skills needed for a successful cook. If you fancy developing your foundational skills, try their Introduction to Butchery course and polish your technique.

COLSTOUN COOKERY SCHOOL East Lothian, EH41 4PA www.colstoun.co.uk Make your baking bones at Colstoun with their Bread Making course which takes you through

KINLOCH LODGE all the basics for creating the perfect loaf. From tackling yeast to the perfect prove, you’ll learn the skills to produce classic and quick non-yeast breads so you’re prepared to bake for any occasion.

TENNENT’S TRAINING ACADEMY 161 Duke Street, Glasgow G31 1JD

Sleat, Isle of Skye IV43 8QY www.kinloch-lodge.co.uk Hone your core technical skills with Michelin-starred chef Marcello Tully at Kinloch Lodge.

His bespoke cookery class lets guests select the subject they’d like to focus on before setting off with Marcello in Kinloch’s kitchens for a personalised class that’s guaranteed to inspire. l foodies 57

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ADVERTISEMENT FEATURE

VANILLA PANNA COTTA Scottish raspberry consommé, raspberry & micro coriander salad, pistachio & demerara tuille Panna cotta: 450ml Double cream 450ml Whole milk 75g Caster sugar 2 Vanilla pods 5 sheets Gelatine

For the panna cotta: De-seed the vanilla. Bring the vanilla (pod and seeds), cream, milk and sugar to the boil, remove from heat. Soften the gelatine sheets in cold water, add mixture and dissolve. Pass through a fine sieve. Allow to cool slightly.

Pour into a glass, place in the fridge to cool fully and set.

Consommé: 500g Scottish raspberries 500ml Water 25g Caster sugar

For the consommé: Slowly bring the water, berries and sugar to a light simmer, allow berries to poach for 15 minutes.

Remove from the heat, pass through a fine sieve and allow to cool.

Salad: 18 Scottish raspberries (large) 10g Micro coriander

For the tuille: Cut into fine strips, brush with egg yolk. Coat the strips with demerara and crumbed pistachio. Bake for 15 minutes at 140°C.

For the tuille: 100g Puff pastry 50g Pistachio 20g Demerara sugar 1 Egg yolk

To assemble: Pour the consommé into the glass to cover the top of the panna cotta, place the raspeberries in the centre of the consommé and garnish with micro coriander. Finally place the tuille in the glass and serve.

CHRIS HAZELTON Head Chef, Peebles Hydro Proud Fifer and Executive Head Chef at Peebles Hydro, Chris Hazelton, has recently had one of his recipes published in the Great British Cook Book.

Chris served his time in some of Fife’s premier establishments under both Ian MacDonald and Craig Millar, before joining the Peebles Hydro team in May 2015.

With the chickens living in the gardens, beehives on the grounds and a herb garden within reaching distance from his kitchen, Chris has found his perfect home in the Peebles Hydro kitchen. As Chris says “It doesn’t get any more local than this, in the grounds of your own hotel, utilising and incorporating ingredients into the menu whenever possible”.

The Great British Cook Book is made up of 200 recipes created by 200 different British chefs. There are recipes from household names to chefs from small bistros, and all of the money raised by the book is donated to charity.

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• • • • • •

“It doesn’t get any more local than this, in the grounds of your own hotel, utilising and incorporating ingredients into the menu whenever possible” It all came about when Chris received a personal invite from the founder of the book, Gary Allen. Gary got in touch with Chris on LinkedIn to ask if he would submit some recipes for a chance to feature in the book. Of course, Chris wasted no time in getting back to Gary, with some of his favourites from the Peebles Hydro menu.

The Great British Cook Book team look for certain criteria when choosing the chefs. They want passionate, creative cooking, Rosette and Michelin rated chefs, local produce on the menu where possible and sustainable produce. It was Chris’ dessert that earned him a place in the book, and he couldn’t be more pleased about representing Scotland alongside Michelin Star chefs like Tom Kitchin and 21212 Edinburgh’s Paul Kitching.

Contact us on 01764 651846 or visit peebleshydro.co.uk Peebles Hydro, Innerleithen Road, Peebles, EH45 8LX

16/12/2016 16:55

FOODIES SPA

STOBO CASTLE HEALTH SPA Peeblesshire, EH45 8NY www.stobocastle.co.uk Need some help with that New Year reboot? The Neom Energise Treatment at Stobo Castle is the perfect kickstart to get you on your way with all your resolutions, made up of a head to toe exfoliation followed by a citrus scented detoxifying wrap and scalp massage to brighten your mind with a natural boost so you’re ready to tackle 2017 mind, body and spirit.

ELIZABETH-M

SPA IN THE CITY

BAY RETREAT SPA

37 North West Circus Place, Edinburgh, EH3 6TW www.elizabeth-m.com Want to feel like yourself again after an indulgent festive season? Visit expert Elizabeth McCarron, wellloved amongst the Edinburgh beauty elite, and you’ll be in safe hands.

Try the i-Lipo Ultra which actively improves the appearance of cellulite, dissolves stubborn fat and contours the body using low-level lasers.

96 St Vincent Street, Glasgow, G2 5UB www.spainthecity.co.uk Take some time to reconnect after the hectic party season with the Time Out for Two treatment at Spa in the City. Lay back with a friend or significant other and let the stress melt away with a back scrub and massage, before being treated to an advanced ESPA facial to give you back your glow.

16 Bayswell Park, Dunbar, EH42 1AE www.bayswellparkhotel.com Feeling a little bloated after Christmas? Try out Elemis’ Body Sculpting System at the Bay Retreat Spa which detoxes with a body mask and specialist drainage massage to tackle any pesky fluid retention and boost your circulation to create perfectly firm, smooth skin.

WEST END WAX & BEAUTY 367 Dumbarton Road Glasgow, G11 6BA

www.westendwaxandbeauty. co.uk Specialists in every kind of waxing, you can be confident that hair removal is stress-free

at West End Wax & Beauty.

The experienced team use only high-end French Perron Rigot wax to achieve the best results, every time. foodies 59

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COCKTAILS FOODIES

In good health Nicole Herft’s tipples are not only stunning, they’re good for you too!

PEA COOLER The humble pea… It’s a celebrated green here in Britain and, I, for one love the sweet little things! They are full of antioxidants and vitamins, and are known to improve heart health.

Their sweet flavour matches so well with lemon and elderflower. St Germain is an amazing elderflower liqueur, so give it a try.

Serves 2 50g cooked peas 20ml agave nectar 100ml fresh cucumber juice (from approx. 3 cucumber) 30ml lemon juice 1 sprig of tarragon 50ml vodka 50ml St Germain Ice cubes Peas in their pods, pea sprouts and thin cucumber slices, to garnish l Place the peas and agave nectar into a cocktail shaker and muddle well for 1 minute. You want to extract as much pea flavour and juice as possible. Pour in the cucumber juice, lemon juice, tarragon, vodka and St Germain. l Half-fill the cocktail shaker with ice cubes and replace the top. Shake vigorously for 1 minute. l Strain into the glasses, making sure to get a nice layer of froth in each glass. Garnish with an opened pea pod, pea sprouts and cucumber slices.

The Healthy Hedonist

by Nicole Herft, published by Kyle Books, priced £9.99.

Photography: Nassima Rothacker. foodies 61

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FOODIES COCKTAILS

BAOBAB BEETROOT SHERBET Beetroot is an excellent source of folic acid and fibre and baobab contains more vitamin C than oranges, more calcium than milk and more iron than meat.

Serves 2 1 beetroot 1 pink grapefruit, peeled 1 large orange, peeled Amalfi lemon, peeled 2 large carrots 80ml citron vodka 10ml agave nectar 2 tsp baobab powder Ice cubes Beetroot juice ice cubes Frozen blueberry skewers, to garnish

PAPAYA THE SAILORMAN TOOT! TOOT! I couldn’t resist the title for this one. Papaya is high in vitamin C and is great for your immune system. And spinach is a nutritional powerhouse – just look at the guns on Popeye!

l Put the beetroot, pink grapefruit, orange, lemon and carrots through an electric juicer. l Pour half of this juice into a cocktail shaker along with the vodka, agave nectar and baobab powder. Add a handful of ice cubes and shake vigorously for 30 seconds. l Pour the rest of the juice into the shaker.

Stir well. Fill the glasses with beetroot juice ice cubes. Divide the drink between the two glasses. Garnish with a blueberry skewer.

Serves 2 70ml Havana 8-year-old rum 1 large handful of spinach leaves 200g frozen papaya 100ml coconut water 1 tbsp coconut palm sugar 100g ice cubes Wedges of fresh papaya, to garnish Orange edible flowers, to garnish l Place the rum, spinach, frozen papaya, coconut water, coconut palm sugar and ice cubes into a high-speed blender. l Blend until smooth. l Add a few ice cubes to each glass and pour over the drink. l Garnish with a wedge of papaya and some edible flowers.

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TRIED AND TREW RESTAURANTS AND BARS WORDS JONATHAN TREW

TOP TIP

Saltire Fire

Pop into the Bon Accord for a nip of whisky to get you into the spirit for The Glasgow Tattoo at the SSE Hydro from the 19-21 January

Recipe by Dine Edinburgh

Serves 1 37.5ml Glenkinchie whisky 12.5ml pear liqueur 25ml lemon juice 12.5ml golden syrup Fresh rosemary Pinch cracked black pepper Peach bitters, to rinse the glass Add all the ingredients to a cocktail shaker and shake hard with ice. Fine strain into a martini glass and garnish with a lemon twist.

DISHOOM EDINBURGH Modelled on Bombay’s rapidly vanishing Irani cafés, this branch of Dishoom is the first outside of London.

With an open kitchen on the ground floor, an atmospheric dining room on the first floor and The Permit Room cocktail bar in the basement, it is a spacious venue with a quirky decor. From Bombay omelette breakfasts via lunchtime lamb samosas to three course dinners and late night cocktails, Dishoom keeps everyone fed and watered from early morning to the wee, small hours.

3a St Andrew Square, Edinburgh EH2 2BD www.dishoom.com

THE REFINERY EDINBURGH Also part of the redevelopment at St Andrew Square, The Refinery offers two floors of sleek, cosmopolitan wining and dining. The breakfast, brunch and all day menus

offer everything from avo on sourdough to steaks, burgers and Thai curries.

There is an extensive wine list and more than twenty classic and contemporary cocktails. Blankets and hot water bottles mean that the terrace can be enjoyed even when the weather is doing the dirty.

5 St Andrew Square, Edinburgh, EH2 2BD http://drakeandmorgan.co.uk/therefinery-st-andrew-square/

BEGIN GLASGOW As the name implies, Scotland’s favourite juniper-flavoured spirit rules the roost at beGIN, a new West End bar. There are 68 gins from around the world on the gantry and they are available in numerous cocktails or as perfect serves - double measures with twelve different mixers and 28 different garnishes. A globe-trotting menu ranges from Moroccan chicken pitta breads to cheesy haggis nachos. Hip describes the decor and the staff.

383 Byres Road, Glasgow, G12 8AU www.facebook.com/beGINGlasgow

Wines Avaniel Joven 2015 £7.50, The Wine Society Fruit-driven with cherry flavours, smooth tannins and a juicy finish.

Daydream Pinot Noir 2015 £9.79, Waitrose Gently aromatic with soft tannins, strawberry notes and plum flavours.

Prosecco DOC Extra Dry “Sior Sandro” £9.99, Tannico.co.uk Features delicate bubbles and refreshing floral aromas with a delightful fruity note of apple and pear.

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THE GODDESS OF GIN HAS RETURNED.

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16/12/2016 17:05

FOODIES FOCUS OUT AND ABOUT

Out & about

If you want to feature contact press@foodiesfestival.com

EPICUREAN LAUNCH G&V’s brand new cocktail bar

CRAFT BEER REVOLUTION FESTIVAL celebrates independent breweries

ETEAKET SHOP LAUNCH tea lovers sample tasty new products 66 foodies

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08/12/2016 16:18

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16/12/2016 17:07

RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.

THAT’S THE GLENGOYNE WAY. glengoyne.com

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16/12/2016 17:08

07/10/2015 13:06