olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2025-08-11T14:10:24.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Venice foodie guide: where locals eat and drink
items: Bologna, Italy foodie guide: where locals eat and drink
items: Ramsgate foodie guide: where locals eat and drink
items: Trancoso, Brazil: best places to eat and drink
items: Best bottomless brunch in London 2018
items: Freezer meals guide: how to freeze food at home
items: Peru, South America: best places to eat and drink
items: Rosio Sanchez, Hija de Sanchez, Copenhagen: chef interview
items: olive Christmas supermarket awards 2016
items: Five of the best airport restaurants in the UK
items: Cooking Halloumi Cheese: How To Do It
items: The best summer supermarket products 2016
items: What is poké? Plus: how to make poké
items: Corkage Bath: wine bar review
items: Southeast Sicily: best places to eat & drink | Marina O'Loughlin
items: Rapeseed oil guide: all you need to know
items: Meat: the ultimate guide
items: The Dordogne: best places to eat and drink | Marina O'Loughlin
items: Pho & Bun, Shaftesbury Avenue: restaurant review
items: Meet the chef: Tom Kerridge

Venice foodie guide: where locals eat and drink
type: item
date: 2020-01-31T10:59:37.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Explore the sights fuelled by natural wines, squid-ink spaghetti and pear, chocolate and ricotta pie
encoded: Looking for Venice restaurants? Local food writer Gina Tringali shares her insider tips for where to eat in Venice, and where to get cream-filled doughnuts, squid-ink spaghetti and more in the capital of northern Italy’s Veneto region. Now learn 10 things we love about Puglian cuisine. Cantina Do Mori – for cicchetti Visiting Venice without trying cicchetti (the Venetian equivalent of tapas) at a bacaro (a neighbourhood wine bar) would be unthinkable. Venerable Cantina Do Mori is an institution where francobolli – tiny sandwiches filled with sliced meats, radicchio, gorgonzola or roasted vegetables – is the speciality. 00 39 041 522 5401 Osteria ai Promessi Sposi – for low-key dinner For a quiet meal away from the crowds, grab a table at the unassuming Osteria ai Promessi Sposi. Order the stuffed mussels, squid-ink spaghetti, ravioli with red radicchio and fegato alla veneziana (fried calf’s liver and onions). Then finish with the molten chocolate lava cake. 00 39 041 241 2747 Estro – for a contemporary enoteca (wine bar) With a list of more than 700 (mostly natural) wines from Italy and beyond, at contemporary enoteca Estro you can snack on baccalà mantecato (creamed salt cod), meatballs in tomato sauce and sarde beccafico (sardines baked with lemon, cheese and breadcrumbs) at the bar or try one of three tasting menus. estrovenezia.com Where to stay in Venice – Hotel Ca’ Gottardi All hotels have been chosen and reviewed independently by our expert locals. This page contains affiliate links and we may receive a small commission for purchases made, but this comes at no extra cost to you and helps us to continue providing top-quality content for our loyal readers. Doubles from £62 per night, check availability at booking.com Conveniently located in the central Cannaregio district, in a 15th-century Venetian palace, Hotel Ca’ Gottardi oozes Italian style. Arty and elegant, the tiny hotel has comfortable rooms, helpful staff and a lounge that offers tea, coffee and bisc…

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Bologna, Italy foodie guide: where locals eat and drink
type: item
date: 2019-08-22T14:46:56.000Z
subject: Europe
subject: Italy
subject: Travel
subject: Local city guides
description: Local markets, mortadella pizza and 'tree bark' chocolate make this northern Italian city a foodie hotspot
encoded: Looking for restaurants in Bologna? Want to know where to eat in the Italian foodie capital? Local food and travel writer Sarah Lane shares her insider tips for the best restaurants in Bologna, along with where to find the best pizza, handmade pasta and mortadella sausage. For more inspiration, see our best ever Italian recipes and the 10 things we love about Trentino food, Sicilian cuisine and Tuscan food. Now learn 10 things we love about Puglian cuisine. Osteria del Sole – for local atmosphere Market stall holders have gathered to drink and put the world to rights at Osteria del Sole since 1465; nowadays they’re joined by students, tourists and professionals drawn to its old-time vibe and good wine. osteriadelsole.it Mercato di Mezzo – for pizza A beautifully converted market pavilion is home to Mercato di Mezzo, the new hot spot at the heart of Bologna’s historic open-air food market. Here there are a dozen stalls serving local snacks. Head upstairs for the main event, a ricotta and mortadella pizza. Via Francesco Rizzoli 9 Vecchia Scuola Bolognese – for a cookery school TV chef Alessandra Spisni, who picked up her traditional style of Bolognese cooking from her grandmother, is partly responsible for the recent surge in popularity of handmade pasta. After a half-day course with lunch at her Vecchia Scuola Bolognese you’ll come away with some much-sharpened pasta skills. lavecchiascuola.com Salumeria Simoni – for a food tour Book a mortadella tour with Davide Simoni of the Salumeria Simoni deli and you’ll be rewarded with an hour of culture and history focussed on Bologna’s famous sausage. Alternatively, buy a few slices from the deli to make your own panino filling. salumeriasimoni.it Trattoria Serghei – for authentic cuisine Tiny Trattoria Serghei, one of the city’s temples of authentic Bolognese cuisine, hides behind an unassuming exterior. Inside the cosy wood-panelled interior, choose from specialities like tagliatelle al ragù, stuffed courgettes with meatba…

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Ramsgate foodie guide: where locals eat and drink
type: item
date: 2018-06-27T14:23:09.000Z
subject: Restaurants
subject: South East
subject: South East travel
subject: Travel
subject: UK
description: Discover our pick of the best places to eat and drink in Ramsgate on the northeast coast of Kent
encoded: Looking for Ramsgate restaurants? This seaside town on the far northeast tip of Kent cashes in on old-world charm, offering hungry visitors much more than your standard beachside fish and chips. Here are our best places to eat and drink in Ramsgate... Arya – best small plates restaurant in Ramsgate To get to Arya, you have to go through The Ravensgate Arms – not exactly a hardship. Leave yourself time for a pre-dinner cocktail, the staff will happily add it to your restaurant bill, to be paid at the end. Enquiring glances follow you as you head up the stairs behind an unmarked door. At the top, a window into the kitchen gives you a glimpse of the action before you’re ushered into the small, six-table dining room decorated with local art, all of which is for sale. The menu is as petite as the dining room, but with three snacks, six small plates, three sharing plates and three desserts, there’s still plenty of choice – if, by some miracle, you’re not tempted to order one of everything. The larger sharing plates are simple but focused: baked Tunworth cheese with bread, whole bream with pink fir potatoes and Iberico pork with padron peppers. Read our full review of Arya here Vinyl Head – best vegan food in Ramsgate For a vinyl and vegan vibe, head to Vinyl Head café-cum-record store in Ramsgate’s Georgian heart. facebook.com/vinylheadramsgate The Albion – best place to stay in Ramsgate On the corner of grand Wellington Crescent, overlooking Ramsgate’s harbour, The Albion hotel is in prime position for sea-gazing, especially if you book the suite that comes with a wraparound terrace. The nine bedrooms at this Regency-style hotel are set around a beautiful circling staircase and come with fine bedlinen, plush carpets and an immaculate finish. The on-site restaurant and bar, Townley's, has just been renovated and covers most bases, from super-healthy salads to sliders, small plate sharing dishes to larger meat and fish dishes (try the whole chicken for two). If you visit a…

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Trancoso, Brazil: best places to eat and drink
type: item
date: 2017-03-16T10:16:12.000Z
subject: South America
subject: Travel
description: Where and what to eat and drink in Trancoso, an idyllic, palm-fringed beach town in the northeast of Brazil
encoded: Brazil’s 8000km of coastline isn’t short of tropical, palm-fringed paradise. But the best bit is surely Trancoso, in Bahia, Brazil’s northeastern coastal state. The hippies tripped into town here back in the Seventies, mingling with local fishermen, and chilling under the trees around the town square, known as the Quadrado. Now, this hippy escape has grown up, with a merry string of relaxed and unpretentious pousadas and boutique hotels, restaurants, and cafes. So what makes it better than anywhere else? Well, there’s an idyllic tropical beach. A thriving local community. Plentiful fresh seafood. Friendly people… we could go on. But what’s extra special, is that Trancoso has grown with its tourism. Incomers have blended with the community, used local tradesmen to restore, build and decorate, and put money in where it works best. For example, Uxua Casa Hotel & Spa, a sublime boutique hotel, owned by ex-Diesel Creative Director Wilbert Das, has put the local capoeira teacher, Diney, on its payroll. Now most of the community takes lessons, and gets together for performances of this mesmerising martial-arts inspired dance. When Diney is not teaching locals, Uxua guests get the benefit of his expert dance and music tuition. In fact, Wilbert’s entire Uxua project is born out of his desire to share and inspire – from employing a weaver to make stunning rugs, to producing one-off furniture pieces with local craftsmen, and creating an ‘art house’ where visiting artists make Trancoso-influenced pieces, which they then leave behind as payment. Another philanthropist inspired by Trancoso is Reinold Geiger, boss of the L'Occitane cosmetics empire, who has a villa here and built a music school and Sydney-opera-house-esque concert hall for the community. This means you see young Brazilians playing a mix of Bach and Coldplay on violins and cellos outside bars at night. There’s always music in Trancoso – someone singing, drumming, strumming. This mix of philanthropy and integrated i…

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Best bottomless brunch in London 2018
type: item
date: 2017-02-17T09:44:17.000Z
subject: London
subject: Restaurants
description: Check out our round up of the best bottomless brunches in London 2017. From a truly elegant British drinks trolley, to bottomless Bloody Marys and the best places to get avocado on toast
encoded: We've found the best bottomless brunches in London. All day weekend brunch with a side of bloody marys, mimosas and coffee cocktails have taken the capital by storm. Check out our pick of the best eggs, avocado on toast, banana bread and fritters below, all with free-flowing brunch cocktails. Check our selection of the best bottomless brunch in London: Beany Green, Little Venice Beany Green is a funky spot that brightens up the concrete canal-side area just off Paddington’s Sheldon Square. Stone picnic tables and hot pink deckchairs donning pop-art banana illustrations spill out onto the astro turf that hugs the side of this industrial building. The fun combo continues inside this coffee shop and brunch spot – bold and bright furnishings (colourful metal chairs, pop art posters and shaggy fluorescent orange cushions) breath life into the urban features. Bottomless brunch is a two course affair. The hot ‘main’ options include French toast, plenty of eggs and a full Aussie breakfast (The Bondi). Avocado on toast was given one of the best twists we’ve tried, with crisp organic charcoal sourdough topped with avocado, a crunchy lime and lemon dukkah, a dollop of creamy labneh and fiery homemade chilli pesto. Huge discs of fritters were textured with bursts of corn and plenty of broccoli, accompanied with avocado and home-made chilli pesto. For your second course banana bread is a winner. The banana bread sandwich stacks up two hefty slices of moist toasted banana bread laden with mascarpone, marinated fresh berries and flaked almonds, complete with a drizzle of honey and a little edible flower on top. Beany Green’s exclusive espresso blend (roasted by The Roasting Party in Winchester) was served Aussie-style by some of the smiliest baristas we’ve met. Little glasses of espressos and killer cortados woke us up. There were also plenty of fresh juices on offer (red zinger with beetroot, carrot, apple and ginger, and green detox with cucumber, spinach, celery and apple) and …

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Freezer meals guide: how to freeze food at home
type: item
date: 2017-02-03T12:58:27.000Z
subject: Guides
subject: How to
description: If you, like us, love the idea of make ahead meals, check out our expert freezer guide now. Including top tips on good ingredients to freeze, how to best freeze your meals and all about freezer 'dump' bags
encoded: For many people, the freezer is just a stop-gap for food on the way to the bin. Packs of badly-wrapped, half-used-up sausages, at-sell-by-date ready meals and random unmarked freezer bags full of mystery sauce are just some of the things that get bunged in the freezer with good intentions but then binned once a big clear out comes. But used wisely your freezer can be a brilliant way to save not only waste but time and money. Your freezer is also invaluable for make ahead meals. It can save you and your family a lot of time, and also opens the door to cooking in bulk. Give our 'freezer dump bag' suggestion a go, too - it's a readymade slow cooker kit, and doesn't take that much room up in the freezer. This feature includes a freezer meal recipe. Freezer tips Cook for a crowd Double or triple your favourite curry, chilli or pasta sauce then weigh out and freeze in portions. That way you only have to cook once but get to eat three or four times. Plan ahead When you’ve got time on a weekend have a root through the freezer and stick a post it note on front, reminding you what to pull out that week. If it helps, designate days like pasta Mondays, curry Thursdays, so you have a constant turnover of meals. If the freezer is looking low, plan a big cook-up for one day to restock. Label it Most freezer bags have a panel for writing the contents on – use it! You are so much more likely to eat what’s in the bag if you can see the recipe and when it was made. Also remember to add how many you think it will serve – no one likes mini portions. Prep ahead You’ll be more likely to use something if you’ve prepped it to the point where you can cook with it so peel and cut left-over veg into pieces and, if you’re freezing left-over cooked or raw meat, cut it into chunks or strips first before bagging so you can defrost it more quickly and evenly, ready to be added to sauces or stir-fries. Good ingredients to freeze Herbs Mash left-over herbs into butter, roll into a baking paper sausag…

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Peru, South America: best places to eat and drink
type: item
date: 2017-01-30T17:23:24.000Z
subject: South America
subject: Travel
description: Super-fresh ceviche in Lima, alpaca carpaccio in the Andes and pisco-spiked lomo saltado in Ica – a culinary journey around Peru is no mean feast
encoded: Maria Julia Raffo hands me a helmet and we sputter off into Peru’s cloud- and traffic-cloaked capital by Vespa on a tour of Lima’s culinary highlights. Gone are the days when this coastal city, founded by Francisco Pizarro in 1535, was simply the jumping off point for Peru’s Inca sites. Today, it’s a magnet for foodies, the searing core of the novoandina gastronomic trail that blazes all the way from London’s Lima to New York’s Llama Inn via Tampu in Madrid and many more. Our first stop is El Pan de la Chola, an artisan bakery and brunch spot in Lima’s chic Miraflores neighbourhood. Here, bakers knead dough beside a giant brick oven while, ouside, the city’s well-to-do tuck into jam jars of juice and scoop creamy avocados from their skins. Revived, we set off again to gritty Surquillo Market. According to Julia, this is where chefs come to buy their ingredients rather than at the chi-chi eco markets now peppering the Peruvian capital. Inside there’s an encyclopaedic array of produce from avocados to aji, maracuya to mandarin, banana passion fruit to tree tomatoes, papaya to prickly pears. She points out lucuma fruit, cherimoya (custard apples), cacao pods and bags of chuño, a chalky, dried potato, rehydrated to make sauces – or mixed into a paste to soothe babies’ bottoms. Potatoes are Peru’s most famous export with a mind-boggling 3,800 types. Quinoa, its other staple, notches up a mere 2,000 varieties. The country’s rollercoaster topography careers from coastal desert to high-altitude plain. From the teetering, thin-aired Inca terraces of the Andes it plunges down to the steamy Amazon jungle. The numerous ecosystems produce a bountiful natural larder while its tumultuous history and waves of migration have created a vibrant fusion cuisine. The Spanish conquistadors arrived in the 16th century bringing with them limes and onions. The African slave trade added peanut sauce to the anticuchos (skewers of meat cooked over wood), and the traditional lomo saltado (sliver…

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Rosio Sanchez, Hija de Sanchez, Copenhagen: chef interview
type: item
date: 2017-01-25T15:23:41.000Z
subject: Meet the chef
subject: Guides
description: In a new series discovering the hottest chefs around the world, Adam Coghlan interviews Rosio Sanchez, chef owner of Hija de Sanchez in Copenhagen
encoded: The Copenhagen taqueria Hija (pronounced ‘ee-kah’) de Sanchez is the creation of Rosio Sanchez, the 31-year-old Noma alumnus from the south side of Chicago and one of the most exciting young chefs in Europe. It’s hard to think of a better version of Mexican street food anywhere on the continent. Its brilliance is the result of Sanchez’s pedigree as a chef and the importance she and her team place on importing Mexican ingredients – including the chillies and the corn, from Oaxaca, which they cook and stone-grind on-site to make fresh tortillas every day. In March 2016, they opened at a second location where as well as tacos (carnitas, mole, queso fresco), paletas (ice-pops) and churros with liquorice salt, freeze-dried blackcurrant and cajeta (caramel), there are tacos al pastor (the Mexican version of a shawarma) – marinated pork basted with roasted pineapple. “What we’re doing is extremely rare,” explains Rosio, “we make everything!” But it seems less a self-gratifying DIY effort or marketing shtick, and more out of necessity. “In the States or in Mexico, the quality of the products you can buy means that if you did it yourself, you’d be overworking, but in Europe there’s nothing around,” she says. Especially corn. And it’s all about the corn. It was something she tested rigorously, and found the masa (dough) made from European varieties consistently failed to produce a tortilla that met her expectations. Settling for second best is not something that Rosio does. Her story starts in the USA, where she was born to Mexican parents. At 19, she attended the Cordon Bleu cookery school in Chicago to study pastry. Why? “I just love desserts, I love sweet things,” she says without hesitation. That love (and education) took her to wd~50, Wiley Dufresne’s Michelin-starred temple of molecular gastronomy in New York City where she spent three years as pastry sous chef. The basis of Wiley’s cuisine, she says, was technique – a challenging culture that always asked, “What can we…

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olive Christmas supermarket awards 2016
type: item
date: 2016-11-30T12:30:12.000Z
subject: News
subject: Guides
description: Smart foodies know that ditching a recipe in favour of a ready-made product is sometimes a good option. Here are 30 products from our third annual Christmas Supermaket awards that we really rate, to make festive entertaining easier for you
encoded: The Christmas cake everyone will want to buy Winner: Asda Christmas Pudding Smash Cake. A fun family centrepiece that kids will love. Smash it open to reveal hidden treats and a moist chocolate sponge. The packaging is great, too. £13/1.7kg Best Christmas fizz Winner: Aldi Veuve Monsigny Champagne Brut. This is a very accessible and affordable champagne with a creamy finish. £9.99/75cl Highly commended: M&S Monticella Prosecco Superiore. A great buck’s fizz contender, this is a light and easy-drinking prosecco with a strong pear nose. £15/75cl Canapés Winner: M&S 10 Mini Scallop En Crôutes with Champagne Sauce. An innovative, fun and luxurious canapé in a light sauce that delivers its promise of fizz. £9/150g A ready-made cheeseboard Joint winner (A): Asda Extra Special Cheese Selection. A stellar selection of cheeses, each prime examples of their kind (great gouda and a strong red), but subtle enough to please every palate. £6/590g Joint winner (B): Co-op Irresistible Luxury Cheese Selection. A top-quality selection of strong, pokey cheeses including a fab brie and creamy, piquant blue, presented in a rustic tray. £7/550g A standout starter Joint winner (A): Iceland Luxury Lobster Thermidor Tails. An easy, cook-from-frozen option that’s special enough for the festive period. £12/300g Joint winner (B): Ocado Scallop & Pea Fricasse Gratin. An indulgent, creamy queenie scallop and pea filling topped with a crunchy crumb and served in scallop shells for extra wow factor (and to save on the washing up!). £6/280g Smoked salmon Winner: LIDL Deluxe Oak & Applewood Smoked Scottish Salmon. Well balanced with a nice smoke, caramelised flavour and rounded creaminess. £2.29/100g Highly commended: Booths Whole Mulled Port Marinated Smoked Salmon. An impressive, pre-sliced whole side of salmon with subtle Christmas spicing. £28/800g A ready-made side dish for Christmas Day Winner: M&S Three Squash Bake. With roasted squash, lentils for added texture, cheese sauce and a crisp crum…

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Five of the best airport restaurants in the UK
type: item
date: 2016-10-12T12:04:43.000Z
subject: Europe
subject: UK
subject: Travel
description: When it comes to in-flight meals those in the know tend not to worry: they’ve checked in early and filled up at one of the uk’s five best airport restaurants, from Gordon Ramsay’s Plane Food to an outpost of Comptoir Libanais
encoded: James Martin Kitchen 'Proper British Food' might not be at the top of your mind as you prepare to jet off to sunnier shores but James Martin, housewives' favourite and ex- Saturday Kitchen presenter, dishes up just that in his first airport restaurant (Stansted in this case). It might be in Essex but he's taken the whole British Isles as his larder. Even the packaging packs a provenance punch with a shaded map detailing his supply chain. There are porridge oats from Scotland, of course, tea from Yorkshire, mineral water from the Peak District, peppery pea shoots from Lancashire and butter from Maryland Farm in Somerset. The menu is designed to be reassuringly familiar. Tuck into Bangers and Mash hotpot with sausages from butchers Nigel Fredericks (nigelfredericks.co.uk) or a smoked salmon sandwich, the wild salmon supplied by Severn & Wye (severnandwye.co.uk). Houghton Hams (houghtonhams.co.uk) in Northamptonshire provides the meat for his 'Posh Ham and Egg Salad' while the JMK burger comes in a bun baked by the London Bread Company (londonbread.com) - as do the muffins for the sausage and bacon butties. Detour here and you might start to wonder why you didn’t book a staycation. Comptoir Libanais If James Martin's airside eatery is enough to tempt you to stay in the UK, Comptoir Libanais - now at Gatwick, and Heathrow's Terminal 4 - is an answering riposte, with its fragrant flavours of the Middle East and souk-like setting. How much more civilized is a silver teapot of fresh rose mint tea (green tea, fresh mint, rose water and sugar) than a bucket of latte and limp croissant? The retro Formica tables, rose-patterned banquettes, Moorish tiles and shelves stacked with rose syrup and coffee conjure up a vintage Lebanese café as you tuck into a breakfast feast of granola topped with yoghurt, honey, banana and toasted sesame seeds or yoghurt, fresh pomegranate seeds and orange blossom water. For a light lunch there's a mezze – a mix of small dishes and dips such as humm…

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Cooking Halloumi Cheese: How To Do It
type: item
date: 2016-09-26T12:57:26.000Z
subject: Guides
subject: How to
subject: Vegetarian
subject: Recipes
subject: Halloumi
description: Whether you're grilling halloumi, frying halloumi or baking halloumi in the oven, learn how to make perfect golden-brown squeaky cheese every time with our expert guide
encoded: We're huge fans of the squeaky wonder that is halloumi. It’s quite an unique cheese in that it doesn’t melt completely when heated, so makes a great ingredient for veggie dishes when you want a bit of texture. Just remember to check your halloumi if you're serving it as a vegetarian option. Some halloumi is set with rennet so look for a vegetarian make, there are lots of good ones available. Fry it There are several ways you can cook halloumi. The simplest way is to just fry slices in a dry non-stick frying pan. You don’t need any oil and in fact dry-frying helps create a lovely golden crust on the outside of the cheese whilst the inside will be soft and squishy and ready to add to a salad. Toss in some capers and drizzle on some lemon dressing and in no time you'll have our herby halloumi grain salad. Bake it Halloumi is also great baked – add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It’ll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it’s an easy way to add extra welly to your dishes. Pair with some crusty bread and pre-roasted red peppers from a jar for the perfect quick and easy mid-week meal. Grill it Grilling season isn’t quite over and halloumi can stand up to a BBQ really well. It’s best to rub the outside with some oil and to cook it quickly over a very hot direct heat to prevent it sticking to the bars. Try adding some seasoning before you grill for extra oomph. Our spicy jerk halloumi burger recipe makes the perfect addition to a meet-free BBQ feast. Turn it into the ultimate pizza topping Halloumi will add extra texture to a pizza – just remember to cut the slices very thinly before you add as a topping. For the ultimate melty cheesy goodness, check out our recipe for halloumi pizzettes with caper and chilli dressing. Skewer it It’s also perfect for skewers as you can cut it into large chunks and thread it along with lots of veg. We’d recommend putting them o…

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The best summer supermarket products 2016
type: item
date: 2016-06-20T08:59:40.000Z
subject: Guides
description: We pick the best supermarket products for 2016 to make BBQing and picnicing easier. Including the best burger bun, sausage, ice cream, pork pie and ice cream
encoded: Best BBQ show-off product What we were looking for: a hero piece of meat that will wow our guests and serve several people at the same time. WINNER: M&S Smokehouse Beef Rib (£5.50/375g). This chunky beef rib is served on the bone, so it looks really special when the barbecue lid is lifted. The natural smokiness and caramelised sticky crust transports you to the Deep South. HIGHLY COMMENDED: Asda Hot Dogs with Spicy Buffalo Sauce Pocket (£2/400g). This innovative hot dog sausage, with hidden pockets of hot sauce, is ‘dirty’ in all the right ways, and extremely moreish. Best vegetarian burger What we were looking for: a veggie burger that looks and tastes great and will stand up to be being barbecued. WINNER: M&S Edgy Veggie Burger (£3/240g). You can really taste the flavours of the various vegetables and fresh herbs coming through in this burger. We love the texture: a proper crust gives way to a soft and moist centre. Best BBQ condiment What we were looking for: something special to dollop on our burgers. WINNER: Aldi Specially Selected Bloody Mary Ketchup (£1.29/340g). All of the components of a pokey bloody mary in a bottle. Celery – check. Worcestershire sauce – check. Tomato – check. A great match for well-seasoned meat. Best burger bun What we were looking for: a bun that could hold a burger. If we’re buying good meat, we’re not prepared to compromise on the bread. WINNER: M&S Two Ultimate Burger Buns (£1/145g). We were really impressed with the rise and shine of this brioche bun. Not too sweet – perfect for burgers. Best BBQ seafood product What we were looking for: fish or shellfish that would impress. WINNER: M&S Sea Bass in a Corn Husk (£7/281g). These pretty corn husk parcels look great on the BBQ and open to reveal neatly filleted fish seasoned with fresh herbs, and stuffed with a sweet corn and tomato salsa that is a perfect balance of heat and sweetness. Best show-off salad What we were looking for: an innovative combination of flavours to up our summer…

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What is poké? Plus: how to make poké
type: item
date: 2016-06-16T12:11:34.000Z
subject: Guides
subject: How to
subject: Fish
description: We spoke to Jordan Sclare, executive chef at Black Roe Poké bar about the raw fish dish poké (pronounced “POE-KAY”), and how to make the best poké
encoded: What is poké? Originally from Hawaii, poké means 'to slice or cut'. Traditionally it's chopped raw fish, usually with an asian influence, marinated in lime juice and soy sauce. Sesame seeds, wakame (seaweed), chilli, onion and fish eggs are a few of the usual accompaniments. The fish is marinated, similar to a ceviche, because the acidity in the dressing lightly cooks the fish. It's also usually served with sticky rice. How do you make poké? Here are Jordan Sclare's top five tips on how to make the best possible poké: 1. Freshness Fresh fish is key – only use the best, sashimi quality fish. At Black Roe we sell fish which you can take home to make your own poké. 2. Dicing Don’t dice the fish too small or it will cure too fast, and not too large as you want the pieces to be delicate! Ideally dice the raw fish to cubes of 1.5cm by 1.5cm. 3. Marinade Don’t overdo the marinade. For a raw fish poké I would recommend marinating for two hours, and for a cooked poke just one hour. 4. Toppings Toppings are important to add taste and texture to your poké. At Black Roe we use nashi pear, edible flowers, fried wonton skins or fruit. 5. Temperature The temperature at which you serve the poké is really important. It mustn’t be too cold or the taste is lost and your rice will be hard. But also the rice needs to be at room temperature and mustn’t be served hot. Where can you eat poké? Black Roe Poké Bar in Mayfair, London opened in March 2016 and specialises in Pacific Rim cuisine. So that's fresh raw fish; grilled meats (cooked on a Kiawe wood grill); and of course, poké. *Look out for the olive version of poké in our August 2016 issue!* You may also like Our bumper guide to Japanese cooking What to drink with sashimi Summer sashimi salad Japanese beef salad

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Corkage Bath: wine bar review
type: item
date: 2016-06-07T12:38:33.000Z
subject: Bar reviews
subject: South West
subject: Drink
subject: Restaurants
subject: Wine
description: Read our review of Corkage, the wine bar, small plates venue and bottle shop in Bath. Big flavours, jewel-like salads and outstanding wines by the glass are putting this new opening on the local culinary map
encoded: Like vegan dining - or the pizza slice emoji - Corkage started out in a niche fashion, appreciated only by a few foodie insiders, but has suddenly rocketed into the mainstream. Six months on from its opening (originally just as a pop-up) this wine bar, bottle shop and small plates venue in Bath is being talked about at every dinner party, drinks bash or school gate across town. Unsurprisingly it has also just gone permanent, its owners Marty Grant (of Bath’s Gascoyne Place) and Richard Knighting (previously of the city’s Marlborough Tavern) having signed a 10-year lease. With a blink-and-you-would-walk-right-past-it setting, in what was previously an (unrelated) wine shop on the city’s Walcot Street, Corkage is appealingly fuss-free. Scaffolding poles help prop up wrap-around timber boards and a row of simple wooden tables sits beneath sail-like linen sheets billowing across the ceiling. The overall effect is part ski bar, part Parisian bar à vins. Small and intimate, with 50 covers at an absolute push, it doesn’t take much to get a buzz going here. And while our recent Saturday night visit was perfectly civilised, despite bottoms being packed into every inch of space going (if you’re planning a romantic night out, try to book the one table set on its own by a window at the back of the bar), we didn’t have quite as good a time as on our previous three visits here, each of which had been on quieter, Wednesday, evenings. Food-wise there’s a small but imaginative menu of around 15 small-plate dishes, each costing between £3.50 and £8. Some dishes stay on for a few weeks (by popular demand the crab toast has remained on since the start), others change within the space of a single service and there are usually four of five tweaks each week. While the food is good (often great, in fact), it’s designed to accompany the wines rather than as the starting point of the venue. There are no printed menus or wine lists, just one small blackboard that’s shipped, personally, around…

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Southeast Sicily: best places to eat & drink | Marina O'Loughlin
type: item
date: 2016-03-16T11:39:34.000Z
creator: Marina O'Loughlin
subject: Europe
subject: Italy
subject: Travel
description: Read our food and drink guide to southeast Sicily, home to caciocavallo cheese, fat pistachios, grape mustard jelly, sensational chewy pasta and Montalbano scenery
encoded: Here’s a first: I don’t really want to write this column. I want to keep this extraordinary part of the world, nominally in Italy (although locals still refer to Italy as ‘the mainland’) to myself. So far, it’s not even that firmly on the tourist map, which, when you feast your eyes on the place, is little short of astonishing. I’m not here to wax starry-eyed about the area’s breathtaking Baroque architecture or rich, multicultural heritage (and believe me, I could).Town after town, Ragusa Ibla, Siracusa, Noto, Modica, offers World Heritage-protected loveliness, so much so that you fear an imminent bout of Paradise Syndrome. Outside the cities, the island rolls out like something from a Spaghetti Western, dotted with little agriturismi: farms producing their own ricotta, or the region’s favourite caciocavallo cheese, or who host delicious dinners in their dusty courtyards. We drive past locals picking snails and foraging for bitter greens along the roadsides. And Sicilian cooking is as unique as our surroundings, especially in this corner: sweet, rich tomatoes from Pachino; milky almonds from Noto; long, fat pistachios that make my new favourite pasta sauce, salsa di pistacchi; vibrant clashes of sweet and sour; incredibly sweet pastries including the famous cannoli; lemons like no lemon you’ve ever tasted before; oddnesses like the grape mustard jelly mostarda or quince paste cotognata or salty lemonade. I feel like my tastebuds have been newly-minted. We kick off in the main city, Siracusa, where our ‘b&b’ room in La Via Della Giudecca (laviadellagiudecca.it) is more like an apartment in the most beautiful boutique hotel, right in the heart of the atmospheric old Jewish district. In Ortigia – Siracusa’s old town – winding Medieval streets lead to treats like Castello Fiorentino (6,V. Croci sso, 00 39 0931 21097), the world’s loudest, maddest and most excellent pizzeria, or tiny, bare- bricked Apollonion (apollonion.it). Here, there’s no menu and an entire staff of…

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Rapeseed oil guide: all you need to know
type: item
date: 2016-03-04T15:09:11.000Z
subject: Guides
description: Somerset rapeseed oil producer, Andy Fussell, shares his expertise on the wonders of rapeseed oil and how to make the most of this versatile home-grown oil in your cooking
encoded: Ten years ago, I decided to make cold-pressed rapeseed oil in small batches on my farm. By cold-pressing the seed, I was able to preserve the natural goodness and flavour of the oil inside. The result was a very different oil, of extra virgin quality, that stands comparison to imported olive oil (and in many instances is considered superior) – plus you can see it growing in our countryside. Technique Like wine grapes, the character and quality of cold-pressed rapeseed oil can vary according to the season, sunlight, soil and more! Cold pressing is a simple but effective way of producing oil without heating it and without adding to or taking away from the natural product – allowing the individuality of the oil to shine. Once the pressed oil has settled, it’s filtered and then bottled. There’s nothing more to it than that. Feeling inspired? Try one of olive's recipes that makes the most of rapeseed oil here Qualities There are two big benefits to cold-pressed rapeseed oil. Firstly, it’s one of the healthiest oils around, with half the saturated fat of olive oil – 7% compared to 14% – and high monounsaturated fat levels. It’s also a rich, natural source of Vitamin E, an important antioxidant well known for its role in protecting the body’s immune system. Another real nutritional bonus is its blend of omegas – it contains omegas 3, 6 and 9 that work together to reduce cholesterol and maintain healthy joint, brain and heart functions. In fact, on average it has ten times the omega 3 level of olive oil! Secondly, cold-pressed rapeseed oil has a high flash point and maintains its integrity much better than the vast majority of other cooking oils. It’s therefore one of the most versatile cooking oils around and certainly a kitchen staple in my household. Cooking with Rapeseed Because cold-pressed rapeseed oil is still relatively new and is often sold as a ‘speciality’ oil, it’s too often treated as something precious; untouchable. Actually, we should be grabbing and glugging…

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Meat: the ultimate guide
type: item
date: 2016-02-23T08:44:16.000Z
subject: Guides
subject: Meat and poultry
subject: Recipes
description: The ultimate guide to meat, including what cuts to buy, how to cook it and myths to ignore
encoded: Meat is one of the most expensive ingredients in any shopping bag so you might as well make the most of it. Here are Lulu’s top tips for how to cook meat better. How to make meat taste meatier Fresh raw meat isn’t particularly rich in the flavour we know as umami, but you can strengthen the flavour in several different ways by encouraging the meat to give out the amino acids that provide umami flavour. Meat that is hung will undergo this process, as will meat that is cooked or cured. Browning meat before you cook it adds flavour as the denatured protein on the surface recombines with any sugar given off during what is known as the Maillard reaction. This adds colour and flavour and if you are making a stew or casserole make sure you do this properly by cooking the meat in small batches so it browns quickly on the outside rather than stewing in its own juices. Bland meat can be helped to taste richer, more savoury and meaty by adding ingredients that naturally contain chemical compounds called ribonucleotides and glutamates, both of which provide umami flavour. If you’re making a stew you can add dried mushrooms for example, or a couple of anchovies, some tomato purée, a splash of soy sauce or a tablespoon of Taste No 5 umami paste (available from supermarkets and online). Adding a slice of cheese to a burger also bumps up the flavour and there is no better use for a piece of old parmesan rind than adding it to a meat stock. In processed foods either MSG (monosodium glutamate) or disodium inosinate (or both) can be used to achieve the same effect. How to get over the fear of cooking steaks If you buy an expensive piece of meat like a steak, you want to be sure you’ll be able to cook it to its best advantage. It’s quite simple really, so just follow these steps: Step 1 Take steak out of its packaging, salt it (this won’t hurt it at all, ignore all instructions that say it will) and let it dry in the fridge. You either have to put it on a wire rack or turn it over onto…

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The Dordogne: best places to eat and drink | Marina O'Loughlin
type: item
date: 2016-02-17T10:49:39.000Z
creator: Marina O'Loughlin
subject: Europe
subject: Travel
description: The best places to eat, drink and stay in The Dordogne as chosen by Marina O'Loughlin
encoded: There’s a reason why the Dordogne river has long been a magnet for those of us in search of classic beauty: it undulates through some of the loveliest parts of France, curling round towns and villages of gasp-inducing gorgeousness and, despite the odd sighting of jet-skis, gives the impression that nothing much ever changes. Chateau de la Treyne, clinging to the steep banks of the river, intensifies this impression, with its baronial, wood-panelled rooms, vast open fireplaces and sense of serenity. Our elegant room looks out onto the river, its misty morning majesty quite the way to start a day. As is a breakfast of tiny, freshly made omelettes, cured ham, just-baked baguette and pastries, homemade jams and butter so luscious you could eat it by the spoonful. It’s hard to tear ourselves away from this historic luxury, but we do manage a wander to nearby Souillac (not for food, but for the slightly creepy Automaton museum; unmissable if you love the bizarre). And Sarlat, whose Saturday market is almost impossibly over-subscribed at the height of the summer season. As with many tourist destinations, the restaurants haven’t the greatest reputation, so we content ourselves with buying fat, vac-packed sausages and figs from the covered market in the Église Sainte Marie. For a blissful bout of people-watching at the heart of the market square, we park ourselves at hilarious Jimmy’s Bar, a rockabilly French fantasy of a US diner, to eat oysters from one of the nearby market stalls and quantities of chilled Bergerac rosé. The house look is 50-something Suzi Quatro. Dinner back at the Chateau’s Michelin-starred restaurant is quite the event, course after course of inventive cuisine making full use of the area’s native bounty – Quércy lamb, Aubrac beef and truffles (of course), in a tapestried room breathing stories of the past. I make absolutely no apology for going two nights in a row, for chef Stéphane Andrieux’s hare á la royale, slow- cooked until treacly and spoonable, …

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Pho & Bun, Shaftesbury Avenue: restaurant review
type: item
date: 2015-11-27T13:45:54.000Z
subject: London
subject: Restaurants
description: We review Pho & Bun, new Vietnamese street food restaurant on Shaftesbury Avenue. Andy Le of Viet Eat's menu includes spring rolls, pho and the new bao burger hybrid
encoded: Hidden bang in Central London between the lanterns of China Town and Shaftesbury Avenue’s chain restaurants teaming with pre-theatre goers, Pho & Bun is taking the bao bun to the next level with Vietnamese bao burgers (we're betting that this is the next big food trend). Already a staple amongst Berlin’s hipsters, these revolutionary burgers are new to London, and an exciting addition to owner Andy Le’s new outpost of popular street food joint Viet Eat, Holborn. The restaurant does as it says on the tin, and the menu is short and simple, split into starters, vermicelli, pho and buns. Start with rolls – minced crab and pork spring rolls are wrapped in a crispy crackly golden net, and fresh summer rolls encase meaty tiger prawns, Vietnamese leaves and herbs in rice paper. Impeccably sourced meat from butcher HG Walter is used in the pho and buns – 28-day, dry aged Aberdeen Angus beef is served rare in a big bowl of fragrant pho broth cooked for 18 hours with freshly chopped thick noodles. Beansprouts, chilli, coriander and mint come on the side so you can drop them in as you please. The bao burger hybrid comes three ways – more of that awesome beef in a patty, with smoky mayo, salad and Vietnamese herbs, and a wedge of cheese for good measure; crisp tiger prawns or BBQ belly pork. The latter marinates free-range pork from Surrey farmers Plantation Pigs in garlic, shallots, lemongrass, fish sauce and caramelised onions that turn sticky and golden on the grill. The perfectly round milky steamed buns squish when you pick them up to create a contrasting pillowy texture to the crisp pork filling. Sweet potato fries have that crisp deep-fried outer layer and fluffy centre, perfect dippers for the creamy chilli mayo. The short dessert menu is a Vietnamese/western fusion – greek yogurt, Vietnamese coffee and a few drops of sweet condensed milk is shaken with ice into a creamy liquid with a kick – think Vietnamese frappuccino. You can also have syrupy Vietnamese coffee in its …

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Meet the chef: Tom Kerridge
type: item
date: 2015-11-05T15:49:32.000Z
subject: Guides
subject: Meet the chef
description: Tom Kerridge might be famous for his Michelin stars and TV appearances but he’s most comfortable at home in the pub, as team olive discovered. Here he talks about his new book, Harrods pop-up and his hatred for beer pairing
encoded: The formal restaurant scene has changed. Those hushed dining rooms where you could hear the clink and clunk of cutlery and glasses, where everybody whispers, have gone. They are a lot more accessible, a lot more entertaining, a lot more vocal, and they’re very proud to sing about their produce. It’s not all about buying hugely expensive bottles of Claret, it’s now about ‘well this is a really interesting cider’ or ‘this is a really interesting Greek wine’. It’s not about expense, it’s about experience, and that’s great. I’ve always felt most comfortable in a pub environment and the perfect pub comes down to the atmosphere. It will take itself incredibly seriously in terms of what it’s offering and it’s professionalism but it will be completely relaxed, informal and accessible for everybody. Pub is short for public house – members of the public – so it shouldn’t matter who you are or what the environment. A pub should welcome everyone. Pubs have evolved hugely. They started off centuries ago as coaching inns, where people would stop as a place to eat and rest, then they grew to be viewed as a male drinking environment, now they are completely family orientated, user-friendly social spaces. The lines between ‘a pub is a place for drinking’, ‘a restaurant is a place for eating’, and ‘a coffee shop is a place for coffee’ are blurring. Pubs are more accessible across the board. Fine dining restaurants, where the chef has put on pieces of cress on the plate with tweezers are like London Fashion Week: you see amazing designs but you wouldn’t necessarily wear those outfits everyday of the week. Those sorts of restaurants are hugely driven in terms of fashion, trends, science, new ideas and forward thinking, but remove all of that and it always comes down to the basic produce. Those places are important to the international food scene – those chefs are dynamic, diverse and leading the way. But in my pubs we look at top-end produce and make it accessible for everyone. Sunday …

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