The makers of Tanqueray gin have created a limited edition Christmas gift pack, a perfect gift for the cocktail enthusiast in your life and the ideal accessory for entertaining friends at home.
Sweet Freedom a healthy alternative, great for reducing your sugar intake and an excellent sweetener for diabetics.
For the second year running, Sweet Freedom was awarded Gold stars in the 2010 Great Taste Awards, both in the Sweet Ingredients and Diabetic categories. Both versions of Sweet Freedom are healthier natural alternative to sugar made entirely from fruit – apple, grape and carob.
Desserts and wines with Nancy Gilchrist MW
Leiths School of Food and Wine, famed for training professional and amateur chefs alike, has recently launched a new series of evening tasting classes. Qin Xie went to its West London kitchen classroom to try some food and wine matches.
The Real Greek named UK’s healthiest restaurant, calorie counted greek cuisine, in a freindly environment, great for couples and groups.
They said it wouldn’t catch on, but the emergence of calorie-counted menus in its six London outlets has led to The Real Greek scooping one of the biggest rewards in the industry. This week the group announced it had scooped Healthy Eating Chain of the Year at Restaurant magazine’s R200 2010 awards, beating off stiff competition from Leon and Feng Sushi.
Fine Deposits at Wine Bank
Dynamic Rheingau restaurateur turned hotelier, turned riesling producer, Balthasar Ress is not shy of courting publicity. In June, ostensibly believing it would optimise the maturation of their top cuvée, they buried 18 magnums and one Balthazar of ‘RESSpekt’ 18m below the surface of a flooded quarry. Barring visits from thirsty, thieving divers, there it will rest until 2013.
Tapas take centre stage at the Valladolid Tapas Contest 2010
It’s the sixth annual all comers Tapas contest in Valladolid and Nick Harman has got a ringside seat. But as well as watching the three days of cook offs, he finds time to explore more of what this Spanish epicentre of small plate dining has to offer the food loving visitor.
Entertaining with Laurent Perrier
The Christmas season is definitely upon us with snow descending across the country and the opening of advent calendars. To ease us into the party season, Laurent-Perrier held a little class on the art of entertaining. Qin Xie was there to enjoy a little champagne and take notes.
Benito’s Hat, Mexican food in London’s Goodge Street
The Barbacoa lamb is reason enough to go to Benito’s Hat, but the rest of the menu, all freshly prepared, is a big draw too. There’s a good cocktail list, a relaxed atmosphere and in the fantastic Tres Leche dessert, a pudding that could, with a bit more presentation fluffery, meet the demands of the Michelin inspectors.
Student Cooking – you’ll believe a man can fry
‘When asked to cook something from Adam Byatt’s (Chef Patron at Trinity, Clapham) new book and describe the experience for Foodepedia ex -student Daniel Frank felt a sense of mixed emotions. On the one hand he likes cooking – he spent three years at university forcing experimental ‘soups’ on people – on the other he’s not very good at it.’ Well he certainly got that last bit right.
Jose Pizarro’s Christmas Partridge recipe
Drag the partridge out of the pear tree Jose Pizarro has a recipe that will make the game bird the star of the Christmas table and relegate turkey to an also ran.