Taste Swansea - Issue 10 (May/June 2017) by TasteSwansea

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FOOD AND DRINK MAGAZINE ISSUE10 : MAY/JUNE 2017

WELCOME elcome to your new look Taste Swansea – same great content, but with a slightly tastier style!

And, as usual, there’s plenty to get your teeth into, including our first collaborative article between myself and good friend Mark Rees – a very familiar face in Swansea’s arts and culture scene. Under the title Culture Unlocked, we are out to find places that perfectly marry culture with cuisine, starting at the historic Dylan Thomas Centre – check this out on page 12. Elsewhere, David Llewellyn returns for a creative look at in-season asparagus (page 21), Nathan Lloyd has been exploring some of Swansea’s Welsh-Italian gems (page 24), Monique Djarn shares her tips on putting wraps to good use (page 27), while Adam Sillman is back with his

CONTRIBUTOR

STEVE HOMER

DAVID LLEWELLYN

NATHAN LLOYD

CONTRIBUTOR

GIGI GAO

MONIQUE DJARN

ADAM SILLMAN

excellent ‘Boozy Dude’ drinks recommendations on page 30. Even though we have a slightly different look, our most popular regular features remain, including Foodie News, Local Produce Markets, Five to Try, and Hot Products. Let us know what you think about our new look and features, and send us suggestions of what you’d like to see in the next issue of Swansea’s only dedicated food and drink magazine! Email us at info@tasteswansea.com. Buon appetito and see you next issue!

Chris Carra Editor

Cover Photo: The Crofty, Penclawdd

Taste Swansea is proud to be associated with

Taste Swansea Magazine | May/June 2017 | Publisher Taste Swansea Magazine General Enquires & Advertising info@tasteswansea.com| Editor Chris Carra | Design Steve Homer TasteSwansea.com | Twitter: @Taste_Swansea | Facebook: facebook.com/TasteSwansea Disclaimer All effort has been taken to ensure that the information contained in this magazine is accurate at the time of publication. However Taste Swansea Magazine accepts no responsibility for the consequences of errors or omissions. All text, artwork and photographs submitted for publication within this magazine are accepted on the understanding that prior permission has been sought by the subscriber where relevant. Opinions expressed in the magazine are not necessarily those of the publisher, editor or designer and the magazine is in no way liable for such opinions. No part of this publication may be reproduced without written permission of the publisher.

HOT PRODUCTS

T h e M e rm a i d ' s La rd er, La ver Sea weed Co l l e ct i o n

Real Coffee, Milk and C h o c o la te Capsules N es p r es s o d r i n k er s w i l l s oon b e a b l e t o u s e t h e i r b e l ov e d m a c h i n e s f or m or e t h a n j u s t c of f e e – t h a n k s t o i n n ov a t i v e n e w f r ot h y m i l k a n d h ot c h oc ol a t e c a p s u l e s , e x c l u s i v e l y f r om R e a l C of f e e . T h e c a p s u l e s – w h i c h w or k t h e s a m e w a y a s r e g u l a r N e s p r e s s o p od s – a l l ow y ou t o t u r n y ou r e x i s t i n g N e s p r e s s o m a c h i n e i n t o a m u l t i - p u r p os e h ot d r i n k s m a k e r t h a t c a n p r od u c e l a t t e s , m oc h a s a n d h ot c h oc ol a t e s ! T h e i n n ov a t i v e p od s w i l l b e r e l e a s e d i n J u n e t h i s y e a r . A v a i l a b l e f r om R e a l C of f e e . c om

Die Kohle Manufaktur, Premium Grill Briquettes 4

B r oa d e n y ou r c u l i n a r y h or i z o n s a n d a d d a t r u e t a s t e of t h e W e l s h s e a s h o r e t o y ou r d i s h e s w i t h t h i s i n t e r e s t i n g p a c k f r om T h e P e m b r ok e s h i r e B e a c h F ood C o m p a n y . T h e b o x c on t a i n s f i v e 1 0 g b ot t l e s , e a c h f i l l e d w i t h a v a r i e t y of s e a w e e d – W r a c k , G u t w e e d , L a v e r , Du l s e a n d K e l p – h a n d - p i c k e d f r om th e P e m b r ok e s h i r e c oa s t , a n d t oa s t e d t o b r i n g ou t u n i q u e m a r i n e f l a v ou r s . T r y w i th b r ea d s , eg g s , s ti r - f r i e s , s e a f o od or p r e t t y m u ch a n y th i n g e l s e ! A v a i l a b l e f r om C h a p l i n ’ s De l i , K i l l a y

Here’s something very appropriate for Hot Products – barbecue briquettes! Far from any old lumps of coal, these German-made Premium BBQ Grill Briquettes are made to deliver the perfect barbecue experience. Available in handy 2.5kg and 5kg carry packs, the briquettes contain no carbon or hydrocarbon compounds (which are very harmful to health), and do not pollute the environment or smoulder when burning. The result is a smoke-free barbecue experience and delicious taint-free cooking. Available exclusively from www.kohle-manufaktur.de

FNOEOWDSI E S T RE E T F O O D A

FRI DAY

hot new foodie event that’s popped-up in Swansea recently is Street Food Friday, which takes place in Unit Nineteen – a new public space on Little Wind Street. The family-friendly evenings involve a good handful of street food stalls (including gluten-free and vegan options), a pop-up bottle bar, and live music. Taste Swansea visited the inaugural event, and enjoyed the relaxed atmosphere and a very good burger! Street Food Friday began in April, with others planned for Fridays, 12 May and 9 June, both from 5pm to 9.30pm.

WHAT'S NEW? If you have any foodie news for the next issue we'd love to include it. Please email details to info@tasteswansea.com

POP‐UP INDIAN

ince opening just over a year ago, Brynmill Coffee House has introduced several themed nights, which have proved very popular. Another event which is likely to go the same way is their new Indian pop-up evenings, which include a set menu provided by Vanita’s Kitchen. The first pop-up will take place on Friday, 19 May, with another planned for Friday, 9 June. For more details on the event, visit brynmillcoffeehouse.co.uk

R E T U R N OF T HE R O M A C O C K L E S! I

s it May already?! Fantastic – this means that fried cockles are set to make a return to Roma Fish Bar in Penclawdd. This very seasonal taste of Gower is only available from May to September each year, so make sure to pop down and try them!

BOOZY DUDE NIGHTS!

f you enjoy reading Adam Sillman’s ‘Boozy Dude’ recommendations (page 30) every issue, then you may be interested in his excellent Whiskey Tasting Evenings, which are held every other month in the Dafydd ap Gwilym suite at Tapestri on Orchard Street. Adam told us, ‘It's a friendly and relaxed group of both passionate beginners and keen connoisseurs. The June tasting is the annual premium edition of the event, where we will get to taste some very rare and sought-after malts. I also advise booking a table at Tapestri after the tasting for some great food.’ The next tasting takes place on Friday, 9 June. The hour-long event starts at 7.30pm and costs £30 per person. Booking is essential. Email: adamsillman@hotmail.co.uk.

FAVOURITE chinese moves to THE MARINA C

ongratulations are in order for our Chinese food guru Gigi Gao, who has relocated her Favourite Authentic Chinese to Swansea Marina (the iconic ‘ribcage’ building). Gigi’s original restaurant on Brynymor Road was a very popular little place, and now Swansea diners can enjoy the same tasty Chinese food in a bigger, grander location. Read more on the move in her own words on page 17. 7

M O R E FNOEOWDSI E

WA LT E R ROAD COFFEE

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may h av e n e w c of f e e h ou s e h a s o p e n e d on W a l t e r R oa d , i n a l o c a t i o n t h a t ’ s b e e n v a c a n t f or m a n y y e a r s . A r t h u r N e a v e , w h i c h op e n e d l a s t m on t h , e x i s t s a s b ot h a c a f e – s e l l i n g c of f e e , c a k e s a n d s a n d w i c h e s – a n d a d e l i , w i t h l o t s of f o o d i e t r e a t s on o f f e r . I t s h ou l d b e v er y p op u l a r , c on s i d e r i n g th e c a f f ei n e- f u el l ed b u s i n es s es ( l a w y er s , a c c ou n t a n t s , a n d e s t a t e a g e n t s ) t h a t op e r a t e n e a r b y !

S O S B A N' S NEW H EA D C H EF

I Et'xsecgurteivaet CtohefheAanrdrtehwatShSeorsidbaann, whhavoesaryescrhueiteadimsthteo mMaickheeltinh-etriacionneidc L l a n e l l i e a t e r y t h e ' b e s t r e s t a u r a n t i n W a l e s ' . L i v e r p oo l - b or n A n d r e w w a s a s e m i - f i n a l i s t i n t h e B B C Y o u n g C h e f o f t h e Y e a r a t t h e a g e of 1 7 , a n d l a t e r w on N o r t h W e s t C h e f o f t h e Y e a r , b e f or e w o r k i n g a t p r e s t i g i o u s r e s t a u r a n t s i n C h e s t e r a n d t h e C on w y V a l l e y . A n d r e w t ol d T a s t e S w a n s e a , ' S o s b a n a l r e a d y h a s a s t e l l a r r e p u t a t i o n f or b o t h i t s f oo d a n d i t s d r a m a t i c b u i l d i n g , a n d I l oo k f o r w a r d t o d e v e l op i n g t h e m e n u a n d i n t r od u c i n g m or e u n u s u a l f l a v o u r s t o t h e p a l a t e s of ou r c u s t o m e r s . '

LOCAL PRODUDCATEES

M AR K E T S MARINA MARKET SUN 14 MAY SUN 11 JUNE

MORRISTON MARKET SAT 6 MAY SAT 3 JUNE

PENCLAWDD LOCAL PRODUCE MARKET SAT 20 MAY SAT 17 JUNE

FO R TH E DI ARY

MUMBLES LOCAL PRODUCE MARKET SAT 13 MAY SAT 10 JUNE

Fed up of trudging around your local supermarket slapping boring groceries into your basket? It’s well worth checking out one of many of Swansea’s regular local produce markets – fruit, vegetables, breads, cakes, beers, ciders, meats, and veggie/vegan PENNARD LOCAL produce are all on show! PRODUCE MARKET

UPLANDS MARKET SAT 27 MAY SAT 24 JUNE

SKET TY LOCAL PRODUCE MARKET SAT 6 MAY SAT 3 JUNE

The following dates are correct as far as we know, although all are subject to change. Please contact the market organisers directly for more information.

SUN 14 MAY SUN 11 JUNE

Are we missing any? Contact us at:

info@tasteswansea.com

11 11

This issue we’re trying something a little different with the introduction of a new feature, Culture Unlocked. Here, Taste Swansea editor CHRIS CARRA joins forces with local arts writer and author of The Little Book of Welsh Culture, MARK REES, to explore Swansea and unlock those areas that perfectly marry culture with cuisine. To begin at the beginning, the guys head to the famous Dylan Thomas Centre in Swansea Marina to see what’s on offer.

MARK:

Throw a stone in Swansea, and there’s a pretty good chance that you’ll hit somewhere, or something, with a connection to Dylan Thomas. For those setting off on a pilgrimage in the footsteps of the Rimbaud of Cwmdonkin Drive, there’s the house that he wrote in, the park that he played in, the views which inspired him and, of course, the pubs that he drank in. But the ideal starting point to learn all about the poet with the legendary lifestyle must surely be the Dylan Thomas Centre. The former Guildhall building on Somerset Place – just a few minutes from Dylan Thomas Square, the Dylan Thomas Theatre, and the Dylan Thomas statues – houses the 12

permanent, and free to enter, Love the Words exhibition. For Dylan novices, it is the perfect place to discover his major works, from the oftquoted verses about raging against the dying of the light, to a certain ‘play for voices’ called Under Milk Wood. On the other hand, aficionados will

find enough curiosities tucked away in the packed display to warrant multiple visits, from the sign of the White Horse Tavern to the more obscure connections with the likes of Pablo Picasso. The sheer volume of information crammed into the exhibition belies its relatively

MARK REES CHRIS CARRA small space, with photographs, quotes, books and letters as far as the eye can see. Technology is also in full swing, with vintage recordings to listen to and multimedia elements to watch and interact with. But, call me old fashioned, I still prefer the physical relics from the past which offer a direct link back

to the bard’s bohemian world, and my personal highlights would have to be the rare artefacts such as the suit he once wore, the recreation of his writing shed complete with the iconic doors, and the somewhat disturbing yet strangely compelling bust of his death mask which closes the tour and lingers long in the memory.

Upon leaving the exhibition, a selection of reasonably priced Dylan-related products can be found on sale, including books, posters, and even car stickers. And keep an eye out for the charity book stand, where you can pick up a bargain for £1 – and then sit down and read it in the café.

date the historic building was erected. Among the more traditional cafe fare you’ll find on offer, the menu is surprisingly extensive. Freshly prepared dishes include a Miami Club ciabatta, lasagne, and chilli con carne, although vegetarians are very well catered for, with some unique veggie burgers, including a chickpea, sweetcorn and coriander burger; a tofu and bean burger; and – my favourite – the beetroot, halloumi and mint burger.

There’s only so much culture one can take before needing a cup of coffee and a little sit down. And thankfully the Dylan Thomas Centre boasts a couple of special foodie treats to keep us sustained.

Aside from food, 1825 Coffee Shop is also worth a visit if you like good coffee, for two reasons. Firstly, they use a special coffee – the Dylan Thomas Centenary Blend, which is appropriately supplied by city centre coffee icons, the Kardomah. This traditional cafe was a regular haunt for Dylan Thomas and his bohemian friends, the ‘Kardomah boys’, who frequented the cafe’s original pre-war location on Castle Street.

Namely a contemporary little cafe – the 1825 Coffee Shop, which takes its name from the

I took a little trip up to the current Kardomah (now on Portland Street) to speak with

CHRIS:

years. As well as making good coffee, Rosa last year introduced an array of authentic tapas dishes to the coffee shop’s menu – diners could choose from a range of Spanish classics such as Albondigas, Pincho de Queso, and Chorizo Inferno. The good news is that they are likely to revive their tapas menus this year, so watch this space.

FINAL THOUGHTS MARK: I’ve been writing about Dylan Thomas for years, and yet I keep discovering new things every time I visit the Centre – in fact, if it wasn't for Chris, I’d have no idea that there was such a thing as a Dylan Thomas blend of coffee! I’m not sure what Dylan would have made of it himself, but I thought it tasted great.

the owner, Marcus Luporini, who was happy to talk about his coffee blend which was first released in 2012. ‘It’s a great coffee,’ he told me. ‘We thought it would be nice to do something special for the centenary year of Dylan Thomas. So we went for a blend of 100% Arabica beans, which are organic, Fairtrade and Rainforest Alliance

certified. As for taste, it’s a light to medium roast so is nutty and smooth, with light citrus notes.’ Back at the Dylan Thomas Centre, we find this blend used in all espresso-based drinks, which are created by their bubbly Spanish barista, Rosa Fernandez, who has worked at the centre for around two

CHRIS: I'm glad Mark convinced me to put my fork down and spend some time in the Love the Words exhibition (which I originally thought was simply ‘the Dylan Thomas museum’) - it’s an entertaining and moving experience, giving you a glimpse into the life of a very interesting character – a man who, to this day, continues to put Swansea on the map. For both culture and cuisine, the Dylan Thomas Centre is well worth a visit!

You can keep up-to-date with the Culture Unlocked guys via their Twitter page @CultureUnlockd. If you have a suggestion for the next instalment send us an email: info@tasteswansea.com

GREAT FOODS OF CHINA: FOR THE LOVE OF HOTPOTS It's no secret that The Favourite Authentic Chinese has not only overseen a small branding change to become Gigi Gao’s Favourite Authentic Chinese, but the restaurant has also relocated to Swansea Marina’s prestigious glasshouse building. This issue, GIGI GAO explains the exciting new move.

BY GIGI GAO

ne of the reasons behind my move to the new venue in Swansea’s Maritime Quarter was my love of Chinese Hotpots, which are famous in mainland China. Better known to Westerners as ‘Chinese Fondues’, these dishes are consumed throughout the year, with spring, summer, autumn and winter months seeing restaurants packed out with customers all enjoying the experience of cooking their own meals in their own fondue pots. While some Chinese are happy to follow the Scandinavian concept of sharing a large cooking pot, others prefer their own individual hotpots, with their own burners which they keep only to themselves. But what has this got to do with moving my restaurant to the Marina? Apart from hotpots being one of my favourite dishes, the new premises to which the restaurant has been relocated has 48 individual hotpot stations (induction rings) built in to the tables, together with 14 barbecue pits, also built in to the tables. This allows customers to not only cook 'fondue style', but to also griddle their

own meats, fish or vegetables. In addition, the hotpots themselves are divided into two sections, each with its own special blend of ‘hotpot sauce’ in which to cook the food. Spread over three floors of the ‘ribcage’ building, the restaurant is undertaking a phased opening of the entire premises, with the main dining room currently located on the first floor while we decorate, recruit staff and other kitchen considerations take place in preparation for opening the ground floor. The hotpot stations are also located on the first floor of the building. As for future developments, events and plans, I recommended that you regularly visit our website www.FavouriteChinese.co.uk where you can subscribe to ‘Friends of Gigi Gao’s Favourite Authentic Chinese’.

LI FE I N TH E KI TCH EN :

STU BOULTON, THE WOODMAN

As our popular feature returns to the new look Taste Swansea, we head to The Woodman in Blackpill to speak with kitchen manager Stu Boulton. Hailing from Bristol, Stu has been at the cosy Swansea gastropub for four years and spills the beans on life behind the kitchen doors. What was the first meal you ever cooked? I honestly can’t remember… It would probably be a simple spaghetti bolognese, which I learned from my mum. She also always did the Sunday roasts, and I remember helping her with those too. What's your favourite meal to cook for yourself? I cook for myself and my partner, and she really loves lamb, so I cook a nice lamb rump with red wine sauce, and serve it with some cabbage mixed with bacon, and dauphinoise potatoes or mash. I also like making a quick stir fry, as that’s easy to knock up – just some meat, veg and beansprouts, egg noodles, and some sweet chilli sauce. You don’t get much washing up from that either! Do you have a favourite ingredient to cook with? I love garlic. Everything has to have garlic! We don’t use much of it here at The Woodman,

18 18

although I’ve been using lots of chilli and spring onions in some dishes at moment. But garlic is great as it brings out the flavour in lots of things, and is so versatile. What's the most popular item on your menu at the moment? We’re doing a lot of our slow-cooked pork belly with the toffee apple glaze, mash and veg. Our steak dishes are always very popular too. We also have a Sea Bass Florentine, with baby potatoes, spinach and Hollandaise sauce on our lunch menu – that’s flying out at the moment.

When you are not working, where else in Swansea do you enjoy eating out? I love walking my dogs a lot, so I like going to country pubs in the Gower. At the moment I don’t tend to eat out too much as I’m saving money for my wedding – I’m getting married in Mexico soon! However I went to the Beaufort Arms in Kittle over Easter as some of my family were down from Bristol, which was nice.

What's the best thing about being a chef? It’s the buzz of the kitchen and the liveliness of it all. If you have a good team behind you it can be great. It’s quite an exciting job, and I’m proud of my food when it all comes together. And the worst? The stress can be bad – but good timing is the key as it keeps everything going smooth. The hours aren’t great either. Typically I could start at nine in the morning and work through until 10.30pm, with a few breaks. A social life on the weekends is also non-existent! Finally, if you weren't a chef, what would you be doing? I have no idea now as I’ve been in the kitchen for eight years. Before I started cooking I was doing landscaping jobs, so if I wasn’t a chef I’d probably be in some sort of trade. But everyone needs chefs, so it’s a good job to be in!

In season for just over a month, there’s only so long we have access to good British asparagus! Thankfully our resident innovation and development chef DAVID LLEWELLYN is on hand to share with us some simple but effective uses for this wonderful vegetable. Although asparagus is seen throughout the year on the supermarket shelves, the British season is actually incredibly short. It runs from the end of April until June, so now is the perfect time to get your hands on, in my opinion, some of the best produce in the country.

MAKING THE MOST OF ASPARAGUS BY DAVID LLEWELLYN

There is also a lot of goodness in those spears, which are packed full of vitamin C and K. With the ability to grow an incredible 10cm in one day, they truly deserve our care and attention. Asparagus can be pickled, shaved with a peeler and eaten raw as part of a salad, or even dipped in beaten egg and breadcrumbs then baked and served with a hollandaise dip or mayo – that makes a great snack with a few drinks or as a tasty way to get the kids to eat their veg. For a simple lunch or starter in the spring sunshine, remove the woody ends of the asparagus, drizzle with olive oil and a sprinkle of sea salt, and place in a hot grill pan. Cook until it just starts to soften and develops those lovely tasty charred parts. Once cooked, put on serving plates, shave over some good quality Parmesan, and a drizzle of balsamic vinegar. A poached egg on top will take it to the next level! A quiche or tart is always something I love to make and enjoy eating even more. Roll out some shortcrust pastry and line your desired tin. Blind bake until golden, then set the oven to 160C. Mix together 2 whole eggs, 4 yolks, 200g of crème fraiche, 200g of double cream, and a pinch of salt and pepper. Add to this a good few handfuls of blanched chopped asparagus, some good quality Carmarthen ham or Parma ham, and a generous measure of peas. Pour in the wet mixture and grate over some Parmesan or good quality cheddar, then bake for around 25-30 mins, or until set and golden brown. Serve with a green salad and an ice cold beer for a welldeserved treat at any time of the week! 21 21

FI VE TO TRY:

KThIeNMeGd aSnW A Y d m o re . . . LA FINA

WOK AND ROLL

Sw a n s e a ’ s i n f a m o u s K i n g s w a y h a s s e e n n o t h i n g bu t ba d n e w s i n r ecent y ea r s , a l t ho ug h i t s eem s i t ’ s no w s et f o r a l i t t l e r e g e n e r a t i o n – a bo u t t i m e ! B e c a u s e i t h a s a l w a y s p r o ve d a g r ea t d es t i na t i o n f o r f o o d i es , w i t h s e ve r a l q u a l i t y e a t e r i e s c a t e r i n g f o r d i f f e r e n t t a s t e s . H e r e a r e f i ve o f o u r f a vo u r i t e s :

MADEIRA

La Fina’s first floor rustic Spanish setting is perfect for enjoying authentic tapas and wine. Classic tapas dishes – including meat and veggie options – go for around £5 each, while they also offer espetadas (those large barbecued meat skewers). Their lunchtime ‘Tapas for a Tenner’ offer proves good value, served every day between midday and 2.30pm.

Although technically not on the Kingsway, Wok and Roll sits about three seconds away on Cradock Street, and earn their inclusion for their creative Chinese take-out food. The dish names – Sexy Canton, Punky Mushroom and C-Factor, to name a few – are anything but traditional, but are always very tasty and generously portioned, and offer good value.

This cosy Portuguese restaurant is excellent for a casual lunch, with an extensive menu of Mediterranean classics. These include an array of hot and cold starters, meat dishes and pasta, as well as some famous Portuguese staples – grilled fish and espetada skewers, which originate from the island of Madeira. They also offer a two-course lunch menu for £9.95.

PUNX

CLASSIC TAPAS

M-BAR

A newer addition to the Kingsway, this coffee house is well known for its speciality coffee – whether served as espresso, cappuccino or any other variation. Their foodie offering is also great, with some decadent snacks such as a selection of cakes, sweet waffles with maple syrup (£3.75), or a more substantial falafel, salsa verde and hummus toastie (£4.25).

This contemporary cafe-bar is hidden away in the fashion store Moda, but is well worth a visit. Open for breakfast and lunch until 5pm, they offer an extensive lunchtime menu which is both creative and wallet-friendly – pan-fried salmon fillet with roast beetroot, salad and potatoes for £6.95 is what we like to see! A real hidden gem.

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BELLI SSI M O!

I TALI AN S I N SWAN SEA In the nineteenth century, when an influx of Italian immigrants came to South Wales looking for work in the mines, many of them saw a gap in the market for small cafés, ice cream parlours, and fish and chip shops. These families left a lasting impact on Swansea which can still be felt today – as local food writer NATHAN LLOYD has been exploring. contribution to modern Welshness made T he by the Welsh-Italians can’t be overstated –

Kristy’s Bakery – Eversley Road, Sketty

whether it’s Ferrari’s coffee or a bag of Roma fish and chips, we’ve all felt the influence somehow. The world has moved on since those days of having a Bracchi cafe at every colliery, but the Welsh-Italian influence has developed with the changing times. Leaving aside the larger local Italian brands for a moment, it’s time to put the spotlight on the impact that the smaller independent Italians have had on Swansea’s culinary landscape.

La Parmigiana – Duke Street, Swansea

On Duke Street sits La Parmigiana – a deli, cafe and restaurant all built into the downstairs of an old fish and chip shop. Francesca, owner and primo barista/chef, holds court to a cross-section of old-school Swansea locals. It’s super friendly, the coffee is Italian (naturally), and you’ll end up coming away with an armful of deli meats, cheeses and pestos you’ve never heard of, as well as a booking for the restaurant. For four nights a week La Parm is open in the evenings for food, with a set menu at £22 a head for three courses. It’s basically like turning up for home-cooked food, and is easily one of Swansea’s best kept secrets. 24

Kristy’s Bakery is about as Swansea as Dylan Thomas, but the Italian element is a little more recent. Situated in its distinctive double-fronted location in Sketty, Kristy’s heritage goes back to the thirties, before head baker Antonio came along twenty years ago to blend traditional Welsh and Italian baking. For those with a sweet tooth they also make their own delicious chocolates and decadent desserts. Also catering for weddings and celebrations, this bakery has gone the distance with locals and there are frequent queues on a Saturday morning for the fresh loaves straight from the oven. Whether it’s a slice of sourdough, Focaccia or a wholemeal loaf you’re after, Kristy’s has you covered.

Buon Appetito – High Street, Swansea

A recent addition to Swansea’s slowly regenerating urban landscape is Buon Appetito on High Street. Small, central and smart, this cafe and bistro is definitely one to watch as it’s winning over customers with its friendly atmosphere and great value food. Bridging the gap between traditional British ‘caff’ (complete with full breakfast menu) and an Italian eatery, Buon Appetito delivers on a wide range of pasta and pizza options. Again, quality and authenticity are the name of the game as this one is the perfect place for lunch, takeaway, or a quick stop over for coffee on the way to the train station.

Papi’s Pizzeria Pontarddulais

–

Teilo’s

Street,

After opening two years ago in Pontarddulais, Papi’s Pizzeria has quickly established a reputation for great authentic Italian pizza in Swansea. In the days of Domino’s and Papa John’s, Papi’s is becoming the recommendation for a superlative takeaway, easily competing on price and surpassing in quality. Exposed walls

and homely touches give the place a truly inviting feel, but the small restaurant is dominated by the huge stone oven and its cosy warmth fills the room. Try their traditional pizzas or pastas, or go for something a little offpiste like the 'The Welsh Pizza', which consists of Penclawdd laverbread, mozzarella, local bacon and cockles, with the addition of some Perl Las blue cheese. To say it’s delicious would be underplaying the quality significantly! Our Editor Chris says: As a half Italian myself I couldn’t let Nathan’s article go without mentioning some of my own personal favourites in Swansea. Topo Gigio on St Helen’s Road is as authentic as it comes, while Franco’s in the centre of town is excellent for casual pizza and pasta. Classics like Verdi’s and newer locations such as La Dolce Vita (both in Mumbles) are also excellent choices, but there are so many to list… maybe we’ll do another article on Italians in a future issue.

STU DEN T EATS: TH E WRAP H at e s e e i n g f o o d g o t o w as t e ? F e ar n o t , b e c au s e D an i s h f o o d i e an d S w a n s e a U n i v e r s i t y s t u d e n t M O NI Q U E D J A R N i s h e r e t o h e l p . T h i s i s s u e s h e u s e s h e r a r t i c l e t o s h o w h o w s t u d e n t s (a n d t h e r e s t o f u s ! ) c a n av o i d w as t i n g w r ap s b y o f f e r i n g t h r e e al t e r n at i v e u s e s f o r t h e m .

iving as a student on a budget, the last thing you want to do is throw out food. Unfortunately, when buying a pack of wraps, this sometimes happens. In this article I want to show you how to make very different variations of the wrap, so you do not have to toss them out when you become sick of a certain dish.

Lunch

D inne r

A d d s om e ol i v e oi l t o a p a n a n d f r y t og e t h e r a c h op p e d on i o n , s om e m u s h r o om s a n d s l i c e s of r e d a n d y e l l ow p e p p e r , t h e n a d d s a l t , p e p p e r a n d w h a t e v e r ot h e r s p i c e s y ou w a n t . O n c e th e v e g e ta b l e s h a v e b e e n s a u tĂŠ e d , r e m ov e t h e m a n d c l e a n t h e p a n . A d d a l i t t l e f r e s h oi l , t h e n p l a c e a w r a p i n t o t h e p a n , p u t t i n g s om e of t h e f r i e d v e g e t a b l e s on h a l f of t h e w r a p . A d d a g ood l a y e r of g r a t e d c h e d d a r c h e e s e , t h e n f ol d t h e ot h e r s i d e of t h e w r a p on t op of t h e v e g e t a b l e s . L e a v e i t l i k e t h i s f o r a b ou t a m i n u t e , t h e n u s e a s p a t u l a t o t u r n t h e p a r c e l ov e r â&#x20AC;&#x201C; g i v e i t a m i n u t e on t h i s s i d e a s w e l l . F i n a l l y , c u t i t i n h a l f a n d s e r v e w i t h s om e s ou r c r e a m a n d f r e s h b a s i l l e a v e s .

For a light lunch, or quick starter, take a wrap and spread a thin layer of cream cheese over it, then place fresh spinach on top (to make it easier to roll, focus the spinach on the centre of the wrap). On top of the spinach, place strips of smoked salmon then sprinkle over a dressing made of a teaspoon of Dijon mustard, a tablespoon of honey, a teaspoon of oil, and salt and pepper to taste. Then roll up the wrap and cut it into slices (as pictured).

D e sse r t

M a s h a b a n a n a a n d a d d a t a b l e s p o on of p ea n u t b u tter . N ex t, w a r m u p a p a n a n d a d d s om e c oc on u t oi l t o i t . P u t a w r a p i n t o t h e oi l e d p a n a n d s p r e a d t h e b a n a n a p e a n u t b u t t e r m i x t u r e ov e r h a l f t h e w r a p . F ol d t h e w r a p a n d l e a v e i t f or a b ou t a m i n u t e . U s e a s p a t u l a t o t u r n ov e r t h e w r a p a n d g i v e i t a m i n u t e on t h e ot h e r s i d e . F i n a l l y , c u t i t i n t o f ou r p i e c e s , a n d s e r v e w i t h i c e c r e a m a n d b e r r i e s . De l i c i ou s !

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KRISTY' S BAKE RY Ev e r s l e y R o a d , Sw a n s e a | 0 1 7 9 2 2 0 1 4 7 9

Sp e c i a l i s t I t a l i a n c r a f t b a k e r y i n Sk e t t y Delicious homeÂmade stuffed peppers

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f a c e b o o k/ K r i s t ys Ba ke r y

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TASTE OF HOME: MONEY SAVING LUNCHES Like a meal deal? So do we – although when you enjoy one every day you soon start to feel the effect on your wallet. Which is why Chloe Aspland, from Swansea University’s Money@CampusLife office, is here to break down the costs of lunch on the go, and show how you can save a chunk of cash.

hen it comes to money saving, one of the first

pot of hummus at around 55p and there you have

things I advise students to look at is their

your lunch for the week – all for £6.55, or £1.31 a

spending habits with food – takeaways, eating

day.

out, lunch on the go, and general food shopping. Most alarmingly is the amount of money students spend on coffee and lunch on the go. Yes, it is convenient, but it’s also very costly! I often point out to students how much they roughly spend buying coffee and lunch on the go to show where they spend the most money and offer advice on how to cut these costs. For example, if you were to buy a meal deal at

Having a lunch like this each day could save you

£3.50 a day, five days of the week, for 46 weeks of

over £500 a year! Of course it’s unlikely you would

the year, this would cost you a staggering £805. If

eat the same lunch every day for a year, but you get

you were to add a coffee or smoothie into the mix

the idea of the savings you could make. It’s easy to

at £2 a day, this would add a further £460 to your

mix this up as well – just add some halloumi,

spending – giving you a total spend of £1,265 a

chickpeas or falafel if you’re looking for something

year. Just think about what you could do with that!

different.

Alarm bells ringing? Want to make some changes?

If you are someone who buys coffee and lunch on

Okay, let’s do this.

the go, try making your own lunch and see what savings you could make!

My favourite cheap and cheerful healthy lunch is a roasted vegetable and hummus flatbread. I tend to

Swansea University’s Money@CampusLife team offer

make my own flatbreads, although a pack of

advice and guidance on all things student money

flatbreads will only cost you about £1 from a

related.

supermarket. For more details visit the Taste of Home website: I usually spend around £5 in Swansea Indoor

tasteofhomeswansea.co.uk

Market on vegetables such as peppers, mushrooms and red onions, then roast these at home. Add in a

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BOOZY DUDE: ChillingOut!

While summer may not officially be here yet, the days are getting longer and warmer, meaning a refreshing chilled tipple is always welcome. And our expert drinks writer ADAM SILLMAN returns to give us three favourites – a beer, wine, and whiskey – that always help cool him down.

Wine: The Crossings Sauvignon Blanc (2016) With the warmer weather comes a craving for crisp fruity wines that can hold their ground against a good chilling. The Crossings Sauvignon Blanc from Marlborough, New Zealand ticks all these boxes. A primary whack of tropical fruits such as passion fruit and pineapple are backed up by a zingy lemon/lime note, all of which rests in a blanket of flinty minerality. This is a cracking summer wine matching fantastically with grilled fish, barbecued white meats, or greatly enjoyable by itself. It also takes a decent chilling without too much impact on the bright crisp fruit – what a winner!

Whiskey: Jameson Select Reserve Black Barrel Ireland’s most iconic distillery Jameson have been producing the world famous spirit since its (Scottish) founder set up shop in 1780. In this Reserve Black Barrel, the classic character of Jameson is maintained but with a big dollop of extra pot still whiskey in the blend, adding a richness and more nuanced flavour profile. After the desired blend is achieved, the spirit is aged in twice charred barrels – a literal scorching of the interior surface of the wood in the barrel caramelizes the wood’s natural sugars and opens up surface cracks, allowing more interaction between the wood and the spirit. 30

This all leads to the whiskey having a generous amount of toasty vanilla and rich warm woody spice flavours.

...if you miss it, you'll have to wait until next year! Beer: Gower Brewery Special Edition Super Gold A staple of the Gower Brewery range since it was first brewed in 2011, the original Gower Gold is an all-round, unputdownable marvel of the South Wales beer scene. A delicious balanced golden ale with grapefruit and citrus flavours counterbalanced by Cascade hops. If you like the sound of that you need to hunt down some Super Gold – a limited run of supercharged Gower Gold taking everything we love about the original and cranking it up to eleven. Bottled at 7%, Super Gold is rich and concentrated, but still displays delicious zingy citrus notes, with a much longer finish than the original. There’s only one downside to Super Gold – being an annual limited batch, if you miss it you’ll have to wait until next year! For more excellent drinks recommendations and advice, follow Adam on Twitter: @BoozyDude