Overall, ‘how to eat in’ has been very inspiring. It serves as more of a guide to cooking restaurant quality food at home than a day-to-day cook book. But if you love to cook and you love good food, this book would be perfect.
Christopher’s American Bar and Grill
It was, I think, the eminent sage and philosopher Russ Abbott who first put forward the suggestion that we all love a party with a happy atmosphere. As so often in his glittering philosophical career, he hit the nail bang on the head.
Miguel de Almeida’s Pastéis de Feijão (traditional red bean cakes)
This 19th century cake is traditionally from the ‘Estremadura” region of Portugal, from the city of Torres Vedras. The original recipe is a secret kept within the family that created this cake. Nevertheless, I present you with my own variation which includes red bean instead of white bean puree.
Absolute Taste Masterclass
Last week I was invited to try my hand at making a few ‘F1 quality” nibbles at Absolute Taste at Harvey Nichols. The F1 quality is not to blow my own horn of course but rather because Absolute Taste started out as a hospitality company catering to the VIP guests of Vodafone McLaren Mercedes around the world.
New London restaurant Brasa opens this month
New London restaurant Brasa is due to open this month in West London. Brasa is being billed as a ‘luxury grill restaurant’ which will serve up meats cooked on a traditional grill.
Patak’s Curry Club
The Patak Empire strikes back from the dusty shelves of Asian grocers nationwide. Those purveyors of pickles have teamed up with Masterchef winner Dhruv Baker and wine expert Suzy Atkins to launch a curry club from their website.
Royal China, Baker Street, London W1
Just a short walk up Baker Street from Portman Square, Royal China is little more than a stone’s throw from Selfridges in Oxford Street. We enjoyed our meal there immensely. I would urge any lover of Chinese food to go there.
Grands Crus Classés
Some books become well-used reference items, consulted regularly and trusted sources of information and inspiration. Others are to be enjoyed, devoured even, but are ultimately coffee-table items, dipped into and savoured – and none the worse for that. But if you’re a gastronome or an oenophile – or are searching for a great gift for one – this could be the book for you.
Cowboy Cocina, Mojacar
A small side salad arrives first to whet the appetite, made with fresh vegetables, topped with homemade coleslaw and crunchy croutons. It’s really good, crunchy and fresh, but then the monster combos arrive. Each plate contains two giant spare ribs, a sizeable portion of pulled pork.
Alibi, Mojacar
It’s every critics dream to stumble across a diamond in the rough of the culinary world. We all try and locate the next big sensation or discover a superstar chef in the making, probably to enjoy the selfish euphoria of the words ‘I told you so”. Yet from time to time it’s possible to just stumble upon a venue with no real expectations, only to be bowled over by the no frills attitude with taste sensations.