If you are after fine dining, authentic Pacific cuisine or a cheap but delicious place to eat, New Zealand’s adventure hub will step up to the challenge.
Top eats in Queenstown, New Zealand
Fidel’s Cafe, Cuba Street, Wellington
Sitting at the top, Fidel’s Cafe seems to epitomise Wellington’s Cuba Street. Serving top-notch Havana coffee in a bohemian setting and via laid back staff who refreshingly actually look to be having fun, Fidel’s certainly does exude a revolutionary spirit when compared to many of the capital’s other eateries. Perhaps a fitting ode to its namesake.
An Ode to ‘Drizzle’ – Blood Orange, Cardamom and Pomegranate
Published by Crumbs Magazine, to view published version, click here.
‘Drizzle’ is a word not commonly associated with joy; reminiscent of grey, damp and generally miserable days. However, when immediately followed with the holy grail of words – cake – we then find ourselves faced with one very benevolent exception: A bright, syrupy and sticky citrous loaf – a very honorable exception indeed!
So, in what follows is my own take on the delightful teatime treat, the humble drizzle cake. This recipe also serves as a fine celebration of the blood orange, which, every January, seems to burst onto our shelves just in the nick of time. Restoring some promise of sunshine into our lives. Combine this with cardamom and pomegranate and your onto a winner. A perfect ode to the much loved and sorely missed (come late April) Blood Orange which is now sadly entering into the dusk of its seasonality.
Blood Orange and Cardamom Drizzle Cake with a Pomegranate Glaze
INGREDIENTS
For the cake
200g of Butter – softened
200g of Self-Raising Flour
200g of Light Brown Muscovado Sugar
Zest and Juice of 1 Blood Orange
3 Eggs
6 Cardamom Pods – deseeded
2tbsp of Natural Yogurt
A Pinch of Salt
For the syrup
50g of Caster Sugar
Zest and Juice of 1 Blood Orange
3 Cardamom Pods – crushed
For the glaze
Juice of half and Pomegranate
250g Icing Sugar
METHOD
Begin by preheating your oven to 180°C and lining a loaf tin with baking paper or a liner.
Using an electric whisk, or a manual one, cream together the butter and sugar. For this recipe I like to use light brown Muscovado sugar as I think it works well with the blood orange and give a caramel twist to the cake. Caster sugar will also work though! Once creamed, add the eggs one by one whisking well after each addition.
After the eggs have been combines, sieve in the flour and salt and mix well. Following, grate in the zest and add the juice of the blood orange, add the seeds from the cardamom, the yogurt and whisk together.
Pour the mixture and place in the oven for around 45 minutes to bake, or until a skewer or knife comes out clean.
Whilst your loaf is baking, make the syrup. Simply, combine all the syrup ingredients in a heavy bottomed sauce pan. The sugar will melt and the juice will begin to bubble. Allow to simmer for around five minutes on a medium heat until the mixture has thickened and reduced by half. Set aside.
When your cake is ready, carefully remove from the tin once letting it sit for 5 minutes. You don’t want to let it cool fully as if it is allowed to do so the syrup will not seep right through. Once it is out of its tin, taking a skewer (or a chopstick, or knife) poke the cake all over – in rows of around 5 insertions. This is key as it will ensure the syrup goes right through the cake to leave you with the wet, sticky sponge you’re after!
Next, place the cake onto a chopping board or plate and pour the syrup over the top. Be very careful as your syrup will be hot! Now leave to cool.
To make the glaze, juice half a pomegranate and gradually add the icing sugar. It is important to slowly add the sugar to ensure your glaze is smooth.
Once your cake is cool, drizzle this mixture over the top allowing it to drip down the sides. Once the glaze has set slightly, very carefully transfer your drizzle cake to a preferred serving dish, or leave where it is and enjoy the run offs!
And voila! One sticky, gooey loaf of pure blood orange drizzle joy!
Dough, Bath
Having been set up by two native Southern Italians last summer, Bath’s newest pizzeria promises to deliver a truly authentic slice. More than this, Dough’s mission is to challenge common pizza conceptions; whilst there are numerous debates over toppings, how often do you find yourself questioning the base of your pizza?
And that is exactly what you will find yourself doing as soon as you’ve sat down at Dough. Expressing their aim through the catchy phrase; It’s all about the base, it is unsurprising that as soon as you open your menu you are faced with no less than seven different pizza doughs to choose from.
These doughs range from a simple multigrain base, right through a Turmeric infused dough and even a ‘Grano Arso’ or ‘burnt grain.’ Although rather crude sounding, the latter actually has origins stemming from rural poverty that was rife in 19th century Italy where the peasants – too poor to afford flour – used to sweep up and use the grains burnt from the harvesting machines.
Dough’s waiting team we’re polite helpful and incredible knowledgeable. Ours was all to keen to offer insight and guidance to which pizza to pair with which dough and with as much adeptness as your high-end someiller!
To view Dough’s menu in full, please click here: http://doughpizzarestaurant.co.uk/menu/
The overall effect of Emiliano Tunno and Massimo Nucaro’s brainchild is excitement. As soon as you walk into Dough you are instantaneously delighted. Welcomed by the almost theatrical nature of the open kitchen, the light, simple and smart decor that comes equipped with subtle nods towards its Italian parentage via cool monochromatic photographs offers a point of direct refreshment to Bath’s quintessentially Georgian surroundings. Especially being sandwiched between the famous Corridor in Bath and the historic Northumberland Place.
The restaurant itself is spacious without feeling too intimate. Bare bulb pendant light fittings, simple wooden tables, exposed piping, an open pizza kitchen and a metallic-charcoal wall that is emblazoned with a large brass ‘Dough,’ all combine to create a clever atmosphere that is an astute crossover of authentic rustic Italian and modern cosmopolitan eating.
Emiliano comfortably takes centre stage in the kitchen and there is no missing him; he’s the one twirling and spinning pizza dough in mesmerising shapes several feet above himself in the open kitchen! And that seems a perfect metaphor for Dough which, for me, is marking a brave new spin on one of the world’s favourite dishes.
When my ‘Smokey’ pizza arrived – tomato sauce, mozzarella, speck (smoked prosciutto), smoked mozzarella and rosemary – it looked quite simply perfect.
The sparing use of ingredients let the rich tomato sauce sing through under delicately sliced and appetisingly pinked speck – not done any justice in my above photo! Just as well as Massimo takes great pride and time in selecting all of Dough’s produce – the most of which comes straight from the pairs’ hometowns in Southern Italy.
The overall flavour was one of oak, earth and fire. The Rosemary served as a clever fresh twist at the end. The Grano Arso base which was grey in appearance really heightened the whole experience. Crisp, bubbly and slightly chewy it was all you want from a base. Its taste was subtly bitter which made it the perfect vehicle for the toppings.
I can, in all honesty, say – bar my recent trip to Venice – that it was one of the best pizzas I’ve had in a while! It was light and scant of any overwhelming oily or greasy nature. Afterwards, you didn’t feel stodgy or over indulged, you felt satisfied and content.
I thoroughly enjoyed my trip to Dough and taste of Emiliano Tunno and Massimo Nucaro’s one of a kind pizzas. They really are true pioneers who are carving themselves out their very own niche in the world of pizza – a world which up until very recently I believed to be crowded, saturated and overdone. Its so wonderfully refreshing to see Dough thinking and cooking in new and exciting ways.
My one suggestion – Dough, if you’re reading this – would be to introduce a starter where you can sample all the doughs before you order; perhaps a ‘Dough’s ball dish‘ with a garlic dipping sauce.
Having said that, without such, I’ll defiantly be returning at least six times to try the rest!
Lemon and Raspberry Meringue Pie
They say when life gives you lemons make lemonade! And in my opinion, when life gives you January make lemon meringue pie! Continue reading “Lemon and Raspberry Meringue Pie”
4 Simply Ways to Spice Up Your Hot Chocolate
Hot Chocolate: The ultimate timeless classic!
It was over 2000 years ago that the first (hot) chocolate was believed to have been enjoyed by the Aztecs, and by 1400AD it was a beverage firmly cemented in their culture. Jump forward 600 years and the drink is prolific:
Hot Chocolate is one of those things that is a true classic; timeless, effortless and completely loved by all. It’s a rare trait to find in a drink; one that can and is enjoyed by all ages, types of person and importantly at all hours of the day and night!
This, however, is not to say that every single hot chocolate is the same. On the contrary, hot chocolate comes in as many sizes, flavours, strengths and textures as the individuals do that drink it.
Consequently, I have spent the last few weeks trialling – and not so much erring – to come up with 4 slightly different hot chocolate recipes for you to try this festive season.
Drink responsibly!
1.The Perfect Chocolate
First things first, to make any hot chocolate taste amazing, what you need is the perfect base. for mine see the recipe below. Although this is intended as a base for the ensuing recipes to build upon, it makes a perfectly delicious hot chocolate in its own right!
INGREDIENTS
(Makes enough for 2 large hot chocs)
100G Dark Chocolate – chopped – plus extra for topping
800 ml Whole Milk
1 Cinnamon Stick
1 tbsp Muscovado Sugar
1 Vanilla Pod – 1tsp Vanilla Extract will do as a substitute
Whipped cream
METHOD
Warm the milk gently on a low heat in a heavy-based saucepan. Once warm to the touch add the cinnamon stick, vanilla and sugar and whisk.
Next, slowly add the chopped chocolate and whisk until all melted and incorporated into the milk. Leave on the heat to simmer for 2-3 minutes. Let cool slightly and serve with a topping of whipped cream and shaving of dark chocolate.
2.Chilli Hot Choc
I know it sounds mad to attempt this recipe after admitting I, unfortunately, have an utter distaste for chilli chocolate. However, ever since seeing the film Chocolat I have had a distinct hankering to try a real homemade chilli hot chocolate. If you haven’t seen it then stop reading this and watch it now! (then, of course, come back!) This is because there is one particular scene in the film when a lady is given an incredibly silky looking dark chocolate chilli drink, and every since then I’ve been hooked on the idea. Following, once embarking on my hot chocolate adventures it seemed the best place to start!
I will warn you, whilst testing this recipe I did meet a few errors with regard to the amount of chilli. I know 1/4 of a teaspoon doesn’t sound like much pepper to be adding, but it certainly is enough. You don’t want this to blow your head off, but something a little warming – especially with the rum in there too – serves as the perfect post-Christmas walk warmer!
INGREDIENTS
1 Batch of base Hot Chocolate – see above!
1/4 tsp of Cayenne Pepper – trust me this will be enough!!
1tsp Mixed Spice
1tsp Grated Nutmeg
1 Splash of Spiced Rum – 2 if you’re feeling festive!
METHOD
Simply, add the above ingredients to your batch mixture whilst still on the heat, stir through and voila!
3.Sea Salt Hot Chocolate
Now, this may sound crazy, but a pinch of sea salt really can elevate your winter warmer to lofty new heights. Although this was my more experimental recipe, for those that love the synchronised sweet and salted taste experiences then this is for you: The salt cleverly balances the sweetness and bitterness from the dark chocolate in a simply marvellous way. This is furthered by a luxurious topping of whipped chocolate cream…like the sound of this then read on!
INGREDIENTS
1 Batch of base Hot Chocolate – see above!
1tsp of Sea Salt or Pink Himalayan Salt
1tsp Cocoa Powder
1tsp of Vanilla Extract
100ml Double Cream
METHOD
Simply whip the cream with the vanilla, cocoa powder and 3/4 of the salt until it’s a light and fluffy consistency. Then to your batch mixture, top with a generous dollop of this cream and lightly sprinkle with the remaining salt and voila!
4.Cardamom Hot Chocolate
Now I know what they say, you shouldn’t have favourites. However, often in life, this proves to be easier said than done and unfortunately this is one such moment and so forgive me for saving the best until last! If like me you prefer your hot chocolate slightly on the bitter side, this is the one for you.
With a subtle aromatic almost herby flavour, this particular recipe is a sure fire knock-out – if I do say so myself!
In the same way as before, all you will need to do is add in the extra ingredients to your batch hot chocolate whilst its still on the heat. However, with this one, it to important to take extra care when serving that people are not given the cardamom pods themselves.
INGREDIENTS
1 Batch of base Hot Chocolate – see above!
3 Medium Cardamom Pods – crushed
1/2 tsp Nutmeg
For the topping:
To your simple whipped cream – made with 100ml of double cream – add 2 tbsp of Irish Cream for a festive twist!
METHOD
Simply add the above ingredients to your batch mixture whilst still on the heat, stir through. add your topping and voila!
So there you have it, 4 easy peasy lemon squeezy ways to jazz up everyone’s favourite winter drink this festive period. Another tip, if you’re looking for a slightly more adult topping – add a splash of rum or Irish cream to your normal whipped cream topping! It really packs that extra punch – perfect if you’re coming in from the cold!
Combe Grove Manor, Bath
There’s a strange sort of magic that hangs over Combe Grove Manor. Winding your way down the lengthy drive under a leafy canopy, you cannot help but feel a strong sense of nostalgia, especially when greeted by a moss-shrouded arch that looks as if it’s wandered straight out of Perrault’s Sleeping Beauty.
Adieu To the Artichoke For Another Year: Recipe
With November marking the final month of the Globe Artichoke’s seasonality, I thought it only right to celebrate this mysterious yet fantastic vegetable with one of my favorite, yet perfectly simple recipes. Continue reading “Adieu To the Artichoke For Another Year: Recipe”
Dartmouth, Devon
As fireworks illuminated Dartmouth’s harbour and Kingswear on the opposing bank of the Dart, William Blake’s Jerusalem blared out from speakers marking the end of Dartmouth Royal Regatta for another year. Continue reading “Dartmouth, Devon”
Normandy, Calvados
As Mont-St-Michel groaned, lurched and came to a final halt as we docked in Caen, car engines all around me on the upper-deck fired up. To say I was terrified of driving abroad for the first time would be a gross understatement. My heart started palpitating and knuckles turned a ghoulish shade of white as I gripped the steering wheel of Clarice – my little Clio or noble steed as I see her! Continue reading “Normandy, Calvados”
A little Tasty 