Let’s face it. Wine, especially the finer varieties, can be a bit intimidating, but this is exactly the stigma that Bottle Bazaar Wine Club seeks to quash with its laid-back and accessible wine club.
Members get a monthly package of four fabulous wines delivered straight to their doorsteps each month. They can also join the Bottle Bazaar Wine Club Facebook group, where they can learn all about the month’s vintages from Founder and hostess with the moistest, India Marshall-Roads who brings fifteen-plus years of wine industry experience to the virtual table.
India pre-records videos to introduce each wine, so there’s no need to turn up on a certain day, fret that you might be picked on for an opinion or worry that you’ll be judged in any way. This is wine appreciation on your terms. She also recommends easy to achieve recipes and perfect seasonal pairings to enjoy your Bottle Bazaar wines with. In addition, India also provides easy-to-use tasting sheets so you can hone your wine tasting skills and knowledge and rate and review each bottle.
Bottle Bazaar Wine Club is a fantastic way to enjoy the wonderful world of wines whether you’re a seasoned wine connoisseur or a novice. At the very least, it also helps connect people to fellow wine afficionados during these distant, tumultuous times and we at Team Coco are all for it.
Prices: From £64/month (based on a 3-month subscription, including a curated selection of four wines delivered to your doorstep each month plus full membership benefits)www.bbwineclub.co.uk
It’s Veganuary, it’s Dry January, it’s ‘New Year New Me!’ and for the gin lovers out there it’s also ‘Ginuary’.
With all this going on we thought we should write an exciting food and drink feature for you to get your teeth into. Yes, we’ve included vegan foods and booze-free drinks but we’ve also added some fully fuelled drinks and some deliciously healthy foods. This isn’t about ‘New Year New Me!’ it’s simply about good food and good drinks.
Tasty Vegan Snacks
Shore Seaweed Chips
The Scottish Seaweed Co’ use their local superfood to produce some stunning seaweed chips. All flavours are 100% plant based and include; Sweet Sriracha, Lightly Salted, and Asian Peking. Available from Sainsbury’s (Scotland), Holland & Barrett, Whole Foods Market, Co-Op (Scotland), The Vegan Kind Supermarket, Amazon and many more retailers. They also produce tapenades, pesto, and seaweed clusters. Visit Shore for pricing and ingredients info.
The Skinny Food Co’ High Protein Low Carb Sliced Bread
A healthier way to enjoy bread is with this high protein, low carb, high fibre sliced brown. It has a long shelf life, is vegan friendly, has zero palm oil, is low in sugar and is perfect for any meal of the day. Available from The Skinny Food Co, priced at £5.99 per loaf.
Nush Natural & Chive Dairy Free M*lk Spreadable
Tasty spreadable M*lk form Nush is thick, creamy and made from their own almond milk. Choose from two flavours including Chive, and Natural. Each pot contains over 60 Almonds and is a fantastic source of protein. Dairy-free goodness in a nutshell, with billions of live vegan cheese cultures! Available from Ocado, priced at £2.75 each.
Healthy Food Options
Good4U Salad Toppers and Super Sprouts
The salad toppers come in 3 different variations including Garlic & Herb, Super Seeds, and Garlic & Chilli. The bring something crunchy and healthy to your salads, pizza toppings, sandwich fillings and more. The 2 sprout salad toppers include lentil & sprout mix, and super sprouts, both are packed with protein, fibre, vitamins, minerals and antioxidants. Available from Good4U, and some can be found at Sainsbury’s, Tesco, Morrisons, and Waitrose.
Eat Natural Bars X Costa Coffee
Eat Natural have announced a unique, and first ever partnership with Costa Coffee with the launch of three delicious new recipe bars. The new bars are available at all 2,700+ Costa Coffee stores across the UK and includes a dark chocolate protein bar (vegan), a chocolate caramel nut bar, and a mixed berry and yoghurt bar (gluten free). Available from Costa Coffee, priced at £1.75 each.
Fatt Dark Chocolate Bites
These little Fatt Dark Chocolate Bites are for chocoholics going low carb. The Fatt Bites contain prebiotic fibre and just 3g of carbs. They’re also free from palm oil, artificial sweeteners, and they are free from gluten. Available from LiveFatt, priced at £3.69 for 2.
Booze Free Drinks
Belvoir Farm Non-Alcoholic Peach Bellini
Crafted to make it easier for non-drinkers to enjoy virtuous versions of cocktail classics that don’t compromise on taste, this Peach Bellini from Belvoir Farm is a gentle sparkling fruit infusion. Delicate and delicious, it blends peach, grape and lemon juices with gently sparkling mineral water and absolutely no artificial sweeteners, preservatives or flavourings. Simply chill, pour and enjoy with lots of ice and a slice of peach to garnish. Available from Sainsbury’s, priced at £2.70 (750ml).
Noveltea 0% London Dry
Noveltea’s 0% London Dry embodies lightness, freshness and fruit which is designed to delight sophisticated non-drinkers, and anyone simply looking to cut back on their alcohol intake. The premium 0% ABV spirit features strong overtones of juniper and a hint of Earl Grey to provide the best possible G&Tea with none of the alcohol. Available from Noveltea, Amazon, and Master of Malt, priced at £22.50 (70cl).
Dash Water
With an explosion of the exotic, DASH fuses mango with sparkling spring water, to launch their brand new ‘Mango DASH’ to its family of wonky-fruit flavours. Mango has launched exclusively online with Dash Water get yours now. Priced at £12.74 for 12 cans. This tasty sparkling infused water has zero calories, zero sweeteners, and zero sugar!
Alcohol Choices
Slingsby Spritz
At only 70-calories per can, Slingsby Spritz is the lighter way to enjoy your favourite tipple. The gluten-free and vegan friendly drinks come in the following flavours: Rhubarb & Strawberry, Marmalade & Apricot, and Damson & Blackberry. They also have a slightly lower alcohol content too at just 5% ABV, so perfect for those keen to see those resolutions through with a more mindful, balanced approach to drinking. Available from Spirit of Harrogate, priced at £7.50 for a trio pack or £30 for a case of 12.
Noveltea Earl Grey Tea with Gin
Classic British gin is added to the distinctive flavour of Earl Grey (Keemun black tea and Sicilian bergamot oil), which produces a wonderful drink. Serve this gentle alcoholic tea warmed over ice for a wonderful drink. Available from Noveltea, Amazon, and Master of Malt, priced at £24.95 (70cl).
Russian Standard Platinum Vodka
An innovator and trailblazer in the premium vodka category, RSV aims to raise the standards with the ultimate and most immaculate spirit experience – Russian Standard Platinum. This vodka is made with hardy winter wheat grown on the Black Steppes of Russia and soft glacial waters of Lake Ladoga in Russia’s frozen north and then distilled over 200 times. Available from Amazon, priced at £23.99 (70cl).
Slingsby Gin Rhubarb Rossini
Fancy making yourself a fabulous cocktail at home? Check out this pretty Slingsby Rhubarb Rossini for something awe-inspiring.
25ml Slingsby Yorkshire Rhubarb Gin 20ml Elderflower Liqueur 10ml Raspberry Puree Top with Champagne
Shake the puree, elderflower liqueur and gin. Strain into a flute or coups and top with the Champagne. Garnish with a blackberry on the rim of the glass. Enjoy!
Trying veganuary but struggling a little for inspiration? House of Coco writer Rachael Lindsay has been vegan for four years this Veganuary. She recommends her top three vegan spreads to add yummy texture and flavour to your month.
1 – ManiLife Peanut Butters
Peanut butter is so versatile. I recommend putting a spoon in Thai curries or to add flavour and protein to veggie noodles. I also love putting a dollop of ManiLife’s brand-new Cocoa Peanut Butter in my porridge each morning.
With no sweeteners or palm oil, ManiLife peanut butter is pretty much the best peanut butter you can get. They grow their peanuts on a family-run farm in Argentina and deep roast them for a rich, creamy flavour. Each pot in the ManiLife range is 100% vegan and contains less than five ingredients.
Find out more: mani-life.com.
2 – Nut Blend butters
If you aren’t a fan of peanut butter then go straight for a Nut Blend butter. With flavours from cacao, cashew and almond to coconut, macadamia and almond, these are super healthy with no added sugar and only natural spices. Nut blend butters are a brilliant ingredient to enrich your vegan baking and I would recommend including them in pancakes or banana bread. Their website has lots of great recipes you can try.
Find out more: nutblend.com.
3 – Bonsan Savoury Spreads
If you are bored of hummus and want a vegan dip for your crisps or a new filling for your sandwich, try Bonsan’s savoury spreads. All are vegan and free from palm oil. They cater to all tastes but I particularly like the beetroot and horseradish as well as the lentil and turmeric. For cream cheese lovers, Bonsan also offers an authentic almond crème that you can enjoy on a bagel (which are almost always vegan too!).
Ah, Paris. A city positively fizzing with culture. And also a city where you could happily while away many hours drinking red wine, eating cheese, and bopping to jazz in an underground cave by Notre Dame – all of which we did in excess while there during a festive December stay at Silencio des Prés in Paris. Before we indulged in the mode de vie Parisien, however, we dined at a restaurant that, quite frankly, I’ll never forget… for all the best reasons!
A Culinary and Cinematic Oasis: Silencio des Prés
Silencio des Pres is both a restaurant and a cinema and walking through the revolving doors off the crisp Christmas-y streets at 22 rue Guillaume Apollinaire in Saint-German-des-Pres, we found ourselves immersed in what felt like a bygone era. Silencio is magical. It soothes with its low lighting, cosy banquettes and subtle contemporary spirit. It’s cosy, with a vintage cinema feel reflected in the restaurant, but the large bar, piled high with spirits and purpose, gives it a buzzy and fun vibe too. Globular mushroom lights span the bar with high stools so you can prop up for a cocktail, and indoor plants give a boom of colour amongst the golden hues of the space.
The arrondissement in Paris that Silencio can be found in has been frequented by the likes of Brigitte Bardot and Karl Lagerfeld, looking for a slice of vibrancy. As such, it’s no surprise this chic and spirited eatery with an awesome cinema aspect has cropped up in an area so renowned for its culture.
The restaurant was opened up in Paris by founder Arnaud Frisch in a celebration of its 10th anniversary, with two further locations found in Montmartre and Ibiza. Seated on a raised area, we had a view over the restaurant and watched as the intimate space welcomed families ready to feast, diners on dates and businesspeople making decisions over chef Guillaume Sanchez’s experimental dishes. Cocktails whet our appetite ahead of the food – a Floradora for me, with ginger, lime, gin, soda and framboise syrup. Utterly refreshing, but with a kick. And for my guest, a very seasonally-apt Armagnac negroni made with Punt e Mes. There are many to choose from, including a Calvados pornstar which I would hurriedly return for.
Delightful Dining Delights at Silencio des Prés
Next, for food! And wow, we had one dish unlike any we’d ever tried before. My partner and I like to consider ourselves as well-travelled when it comes to tipples and fare, but Silencio stopped us in our tracks. The black pollack with mashed potatoes, black pudding and black radish needs a paragraph on its own – not one for the faint-hearted! This dish was presented beautifully, with a sea of dark red sauce surrounding the island-like presentation of the mash and fish. Lapping up the sauce, we both found the taste to be mysterious. We later discovered it to be duck blood. This didn’t really phase my dining partner, but for me, as someone who tends to stick loosely to a pescatarian lifestyle, I was a little taken aback! Duck blood to one side, I opted for the fish du jour which was accompanied by gorgeously fresh seasonal vegetables. Along with my organic wine it’s safe to say I was a very happy chappy. Other plats include a tartare de boeuf, cheese burger and an iconic croque monsieur.
Due to my excitement to discuss the duck blood main, I have laid this review out in a rather unconventional way, and shall now discuss the starters! You can play it safe with ciabatta, but we opted for something a little more intriguing – scallop carpaccio! I adore scallops, but I’d never had them presented in a carpaccio form and I truly enjoyed it. Presented beautifully, with edible flowers sprinkled atop, I’d describe it best as refreshing and certainly not a heavy entree. We also tried the Wagyu cecina. Meat that is the royalty of excellence and intense flavour, and boy did it deliver. Other dishes include a red tuna tartare, or cold langoustine ravioli.
Our waitress expertly partnered a wine with our food, and after a few tasters, I was convinced that the Ya Plukah white was the one for me. It’s an organic wine, which is something I don’t usually opt for, so it was nice to try something against the grain. However, our waitress, Marie, who was simply wonderful and so knowledgable throughout, did suggest not paying too much attention to the smell. It was pretty pungent, and not the smell you’d expect, but its crisp and delicious character made it almost impossible not to drink, especially alongside my fish dish.
Indulging in Sweet Confections and Espresso Martinis at Silencio des Prés
A full indulgence was on the cards for our Parisian dinner, and we danced it off afterwards anyway until the early hours of the morning. So espresso martinis were the bookmark to our meal, as well as a selection of desserts. St Honoré caramel is a total treat and definitely satisfies the sweet-toothed community. However, my favourite was the Tarte chaude aux pommes et glace vanille. There’s nothing I love more than a hot dessert offset by ice cream, and the apples were tres bon indeed! You can also grab a spoon and enjoy the tempting Mousse chocolat et fleur de sel… I’d be lying if I said we didn’t!
I’d return to the restaurant in a hurry and it almost feels poignant that, what with living in London, I can’t take every single friend and family member to experience the magic of Silencio des Pres.
Blenders are a wonderful kitchen appliance that can help you make delicious and nutritious drinks, sauces, dressings, soups, and more. But with so many different types of blenders available on the market today-including countertop models and immersion blenders-choosing, the right one for you can be challenging. Let’s see how to find your perfect match.
What Type of Blender You Want
There are many different types of blenders on the market today. Do you want a basic blender with not too much power? A high-powered blender for making frozen drinks? For example, if you want to make smoothies at home, you’ll want a high-powered blender to make the smoothies creamy, not watery. On the other hand, if you want to blend up vegetables or fruit for your baby’s first foods, a basic blender will work just fine.
Have you seen a certain blender you are interested in but aren’t sure what it does? The best way to find out is to search the blender’s name or go directly to the manufacturer’s website to read about the blender you’re interested in. You’ll be able to see if it has all of the features that work for your needs. Check out completingmyhome.com to get ideas and reviews for home products
Understanding Your Cooking Habits
Do you cook at home every day? Do you often invite friends over for dinner parties or have guests over for major holidays? If so, you will want a blender that can handle making your favorite beverages and dishes.
Do you usually cook at home during the week and treat yourself to eating out on the weekend? You’ll probably be fine with a lower-powered blender. If you have a high-powered blender, does it include a tamper tool? If so, this can be very helpful for when you’re making soups and dips that need to be blended in batches and don’t move around the container easily (like pumpkin puree).
Do you like smoothies? Frozen drinks? Shakes? If so, then you’ll want a high-powered blender that can crush ice to make your favorite frozen drinks. You may also want to consider whether or not you’ll need the blender jar to be dishwasher safe (some blenders come with their own travel cups) and what type of lid the jar will come with.
How Big You Want It To Be
Are you looking for something small enough to fit in your small kitchen? Will you need to put it away when not in use (many blenders are tall and take up valuable counter space)? Do you have plenty of storage on the bottom of your refrigerator so you can easily store a smaller blender jar?
Do you have room for a larger blender that may take up some valuable counter space? Do you have the room to store it in between uses, or will you need to leave it out on your counter when not in use? If so, what size blender do you want-a tall one, a shorter one that takes up less counter space, or are you okay with having two different blender sizes to fit all of your needs (such as a high-powered blender and a basic blender for your baby’s first foods)?
How Much You Want to Spend
Blenders vary in price, but if you’re looking for a good one, experts recommend spending between $150-$400. Spend what you can afford to ensure that it will be durable and made with good-quality materials. If you choose a high-powered blender that can crush ice and make frozen drinks as well as blend soups and dough, you might be looking at spending over $400 for the blender jar alone (and these blenders don’t come with an additional regular blending jar).
Do You Want Accessories
Looking for accessories with your blender? Some blenders come with a tamper tool and/or a whisk attachment. They’re worth it if you plan to make soups and batters often. A blender that has its own travel cup is also something we recommend-pay the extra $10-$20 or so that it costs since you won’t have to wash the travel cup every time you use it.
Blenders with self-cleaning functions can also be useful but may cause more problems than they solve (they aren’t always reliable). Sometimes the blender overheats trying to clean the container itself, and sometimes it misses spots on the container. It can also be difficult to see if there is baked-on food in the bottom of the jar (which means you will need to hand wash it even though it’s supposed to clean itself).
Cleaning the Blender
Some blenders come with manual cleaning instructions. The biggest culprit of hard-to-clean blenders is the machines that have to be disassembled and washed manually (and all of the nooks and crannies in the machine that are difficult to get into). Other blenders that have a self-cleaning feature can be cleaned in the dishwasher.
Blenders with a glass jar may sound appealing since you won’t have to worry about plastic chemicals leaching out of the blender or liners wearing down over time. However, glass jars are very heavy and can break easily.
Handheld or Countertop
If you want something handheld, get a single-serving blender such as a Magic Bullet. These are great if you are making baby food or chopping up herbs. Not all blenders are equally great at making smoothies or frozen drinks-a blender designed specifically to make smoothies will come with a jar that is meant to blend up fruits and vegetables quickly when put under high speed. Also, some blenders come with an attached lid (for easier drinking) while others require you to remove the top before removing the jar.
Choosing between a countertop or handheld blender can also depend on whether or not your kitchen has space for a full-sized blender and how often you need it. If you have a large family, having a countertop blender is great because you may need to make large batches of smoothies or frozen drinks.
Choosing the right blender can be tricky. You’ll have to determine your budget, how much space you have in your kitchen for a blender, and whether or not you need an accessory with it. Thankfully there are many different types of blenders available-the type of food you make, your cooking habits, and whether or not you want a high-powered blender to make frozen drinks. With any luck, this article will help guide you through which features would work best for your needs!
Christmas may be over but Six by Nico is carrying the festive cheer all the way through to joyful January with the ‘Miracle On’ Christmas menu.
There’s a story every six weeks at Six by Nico, and the ‘Miracle On’ menu – which was launched on the 14th and will run until the 9th of January is certainly one worth telling.
The six-course menu is a celebration of old-fashioned nostalgia. From Christmas traditions to festive decorations, the menu is a journey back to Christmas spent with family – and serves as a reminder of why we cherish it so much today.
The ‘Miracle On’ menu was inspired by beloved Christmas themes and goes like…
Memories of a Christmas Market – Smoked Sausage & Onion Compote, Smoked Sausage Espuma, Crispy Potato, Gherkins & Pickled Shallots
Partridge in a Pear Tree – Partridge, Duck & Chicken Boudin, Haricot bean, Pickled Walnut & Salsify
Who Doesn’t Like Brussel Sprouts – Chanterelle Mushroom, Sprout Tops, Ewes Cheese Royale, Confit Egg & Fermented Black Garlic
Smoked Salmon Blinis – Smoked Salmon, Celeriac, Queen Kale & Granny Smith Apples, Smoked Caviar & Potato Blini Foam
Festive Fun and Game – Haunch of Venison, Game Pie, Jerusalem artichoke, Toasted Hazelnut Emulsion & Sherry Juś.
Buche De Noel – Dulce de Leche Mousseline, Sour Cherry, White Glacage & Hazelnut, Chocolate Aero
Commenting on his latest culinary masterpiece, Nico Simeone said: “Nothing will stop us all from having a fun-filled Christmas this year, and I think we all appreciate festivities more than ever.
Most of us are familiar with the traditional Christmas lunch and all the trimmings but this December, our team at Six by Nico wanted to bring the magic of Christmas nostalgia to the plate with our ‘Miracle On’ menu and create the perfect Christmas dining experience for all of our customers”.
Miracle On is open from midday, Monday through to Sunday in Six by Nico Canary Wharf. Each six-course menu will be available from noon. The menu will be priced at £37 per person with the option to enjoy an expertly selected wine pairing for an additional £33 at each restaurant. As ever, there is a vegetarian alternative available for every course, as well as festive inspired snack sides, such as Sourdough bread with festive spiced chicken fat butter and Pigs in blankets; smoked ham hock and pancetta ballotine from £5.
Our #TeamCoco review is coming soon – so watch this space
Donuts – the ultimate comfort food, and the ultimate thing to make your mouth water! You’ve got the boston cream, the bavarian cream (Check out more about these donuts here: https://www.fanaticallyfood.com/boston-cream-donut-vs-bavarian-cream-donut/) and so many others that you can enjoy. There’s a donut out there for everyone – you just need to give them a try!
What’s especially fascinating is the history of the donut, and how deeply they are ingrained in American history. Premium and decadent donuts are a staple here in the US, so why not pay homage to them today? Here’s what you need to know about premium and decadent donuts – the perfect knowledge for your next quiz night with friends (Over a box of donuts, we hope!)
How Simple Donuts Became Popular
As we will explore later, donuts didn’t become a smash hit until after the war, but they do have a rich history spanning back centuries.
In the times of the ancient Greeks and Romans, some form of the donut was already becoming fairly popular. These weren’t quite donuts as we know them today – instead, they were essentially tiny cakes, and these would then be fried and covered in a honey dop to finish. There were all sorts of variations of it throughout Europe. It wasn’t until 1750 that the word ‘doughnut’ would eventually be used in Northeastern England, however.
The original recipe for donuts were for simple glazed kinds. They were mainly popular in Hertfordshire in the UK, and when the colonization of New England occurred, the recipe for the donut made its way over to the United States.
But did the donut really originate in England? Some aren’t so sure. There’s information to suggest that the donut is actually a Dutch invention, with a very similar recipe to the donut as we know it being published in a cookbook called The Sensible Cook that was published in 1667.
The donut that we mostly eat today, however, is primarily something that was created in America – known as the cake donut. Oh, and the hole? Well, that exists most likely to ensure that the dough cooks more evenly and much faster. It’s not all that exciting – you may want to make up your own conspiracy theories for entertainment, and then confuse your friends with them.
America and The Donut – A Classic Romance
Donuts had been popular for quite some time, but it was in America that these sweet, delicious treats that we know today gained their mass fame. It’s possible that the love affair between America and Donuts can be traced back to as early as 1803, where a recipe was found in an appendix of American recipes in an English cookbook. Even back then, it was becoming clear that the donut and America were intrinsically linked. You can check out more about this in the book Glazed America by Paul Mullins.
Later in World War I, donuts were distributed to the American soldiers in France. Women known as Doughnut Girls would be in charge of ensuring that all workers on the front line had plenty of sugary treats to help them to thrive for another day. The same thing would happen again in World War II.
In 1920 the very first automated donut machine would be created by Adolph Levitt, and later a man named William Rosenberg would open up an unassuming donut shop in Quincy, Massachusetts. It was originally known as the Open Kettle, but the name later changed to… Can you guess? That’s right – Dunkin’ Donuts! By 1979 the shop had become a huge hit, with over 1000 Dunkin’ Donuts shops!
Donuts Today
Everywhere you look today, at least in the United States, there is a new donut shop appearing. You would think that they materialize out of thin air! At the moment, Dunkin’ Donuts actually sells around 2.9 million donuts and donut holes throughout the world every single year. Donuts now aren’t what they used to be either. You can get all sorts of different flavors and styles of donuts besides the classic glazed donuts that we all know and love. Not only that, but donuts aren’t just for those with a sweet tooth anymore either. They’re also a fantastic choice for anyone that likes something savory, since you can get lots of savory donuts out there too. Even KFC has released a fried chicken donut sandwich. What will we see next?
A Donut For Everyone
We’re willing to bet that you’ve seen one of those quizzes pop up on Buzzfeed or some other site at least once. Something like ‘tell us your favorite donuts and we’ll tell you when you’ll get married.’ Well, an article like that couldn’t exist if there wasn’t a plethora of different donut options out there! Donuts today are almost like a fashion statement – there are premium options and also options for a smaller budget available.
For the time being, let’s talk about styles. First you have the classic yeast donut, with lots of airiness and fluffiness inside. These will usually have holes in the middle, or they may sometimes contain a filling such as jelly or chocolate. They tend to be sugary on top, though sometimes can have other toppings. There’s also the cake donut, circular with an obvious hole in the middle. They are slightly more dense than the yeast donut and you can get them in all sorts of flavors. You can get glazed donuts, which are essentially like cake donuts but with glazing on top, there are sugar donuts, churros, chocolate or strawberry sprinkles… There are so many options that it’s overwhelming.
Premium Donuts
Now onto the super fancy stuff! You can also find premium donuts on the market today, too. These aren’t your average sugar donuts from your local bakery. These usually come from gourmet places and can cost quite a pretty penny. They may contain slightly more unique fillings too, such as salted caramel, chilli cream and more. Some of these donuts are exclusives that you may only be able to get for a limited time, or only from certain stores. For instance, let’s talk about Dunkin’ Donuts. From Dunkin, they released a limited range of donuts in November 2020 including the Strawberry Peanut Butter donut, Sunburst, Chocolate Sundae and the Banana Peanut Butter donut. These donuts usually tend to cost more money because they are exclusive – it also takes a really long time to come up with new donut flavors!
Premium donuts are the kind that you would be willing to pay extra for in order to get something unique that will truly tickle the taste buds. They’re the kind of donuts that you can brag about to your friends, claiming that you’ve tried every one of them like the donut connoisseur that you are.
Donuts Of The Future
One thing is perfectly clear – donuts aren’t going anywhere anytime soon. In the future, we’re sure to see more and more delicious donut combinations cropping up, more premium options and plenty of supply of the old classics like the glazed donut.
It’s obvious that we have come a long way in the world of donuts since the days of the Donut Girls of the first World War. With so many different flavors and styles available, it’s difficult to imagine a world without these sugary treats. Now, the next time you head to Dunkin’ Donuts or Krispy Kreme, you can appreciate the history of the donut just that little bit extra. Now, go and grab yourself a donut – you’ve earned it!
Oh my goodness, where to start? On invitation to Colonel Saab, I did a quick google to see what I was in for. A modern, innovative, smart approach to Indian cooking taking inspiration from an army officer and his wife’s travels across India. Ok, I was down – that sounded like a bit of me. Never in my wildest dreams did I imagine I would be spending the evening in a restaurant that could easily be classified as a museum, where the decor competes with the dishes and the food does exactly what it sets out to do. It’s a transportation through India depicted by more than perfectly executed dishes, done with love and passion (and some really banging food).
We began our evening with a couple of cocktails – I went for the Noora, a combination of tequila, almond and raspberry beer. I wasn’t sure what to expect but being a creature of comfort, and that comfort being tequila, this seemed like a great option. I was not disappointed, I would go as far as to say, the best cocktail of 2021, and I drink a lot of cocktails. My friend opted for the Colonel Saab – she wanted to to keep things legit with a hit of chai spiked with bourbon and coffee, another sensational drink.
We pawed over the food menu for the best part of an hour, oohing and aahing as other diners’ meals arrived and then trying to work out exactly what they were eating. In the end we admitted defeat, everything just looked too good so we asked the incredible Maitre’d what he would recommend. He was soon telling us all about his favourite dishes and why they were so special – the enthusiasm that the staff have for the food that is created within these walls is unsurpassed – on his recommendation – poppadoms and chutneys but these were not regular poppadoms, these were Colonel Saab poppadoms, a mix of the ones we are accustomed to, their miniature, puffed counterparts and the tapioca pearl version – I am not ashamed to admit I was that person hoovering every last crumb. From here we went to paneer tikka, Kataifi Prawns and Jaipur Baby Aloo. The paneer was the standout dish for me (from this round) generous slabs of cheese, sandwiching a green chilli paste, marinated and expertly spiced, grilled and then served with a warming chutney. The prawns were also divine, wrapped in Kataifi pastry, deep fried till crisp and bejeweled with pomegranate seeds.
Onto the mains – Memsaab’s chicken curry (highly recommended by our pal), there was a small part of me unsure if I had made the right decision. Who goes out and orders a chicken curry when there is so much exciting stuff on the menu? But something was telling me this would be a chicken curry like no other and that something was right – light and creamy, the most tender of chicken, a base level of subtle heat – Memsaab knew what she was doing! My friend, the veggie, went for the Gutti Vankaya – a dish of baby aubergine with a curry leaf and tamarind sauce. I was allowed the smallest of tastes – for which she will be paying the price of never dining with me again – however, from that smallest taste, I could understand why she was reluctant to share. The tamarind and curry leaf absolutely singing to each other to create the most perfect harmony. We also tried the Daal Makhani – one of my favourite dishes of all time. Now we all know of that famous Indian restaurant that does THE best daal… well I think it might have met its match, heavy in butter and heady spices. This is the stuff of dreams. And last but not least, we shared the truffle and parmesan kulcha, a small naan style bread. I thought the addition of truffle to this menu seemed odd but being one of my favourite ingredients I didn’t want to pass it up. It worked perfectly, dunked in the creamy, decadent daal – oh my lord, I can’t even put into words the mind blowing mouth orgasm that occured.
After all this we were too full for dessert, although it all looked amazing, we got packed up with doggy bags for our respective trains home – the best train snacks ever, may I add. But before we departed we were treated to a tour of all the artwork within the restaurant,all of which had been transported from India and lovingly curated and rehomed in the repurposed Holborn town hall. Every artifact had a story: doors over 400 years old, paintings commissioned for the most special of celebrations, chairs and tables that had once stood in great Indian homes, now making for cosy dining nooks on the upper floor of the space. The stairway to the bathrooms is something to get lost in all on its own (and a great photo opp). Colonel Saab is so much more than a restaurant. It is a love letter to India and I for one am in love.
Last month, #teamcoco food writer Hannah Gregory visited Osteria by Searcys, a modern Italian restaurant perched on the second floor of the Barbican, offering views over the iconic lakeside. The menu specialises in bold, ingredient-focused Italian cooking in a true bistronomy style.
We decided to share starters because the thought of only having one each was just incomprehensible. Truth be told, I could have ordered every single starter on the menu, but trying to show some sort of restraint – it is a classy establishment after all – we landed on the Burrata Pugliese (because who says no to burrata?) served with pumpkin, Treviso and balsamic pearls and baked figs served with lardo, frisee and robiola cheese. Both dishes served their purpose – an instant transportation to Italy. The burrata was just as it should be, creamy, oozy, luxurious, paired perfectly with the autumnal pumpkin, bitter Treviso leaves (which usually I am not a fan of but in this situ, they just sang) and the sharp pop of the balsamic pearls. I could have licked the plate. The figs were jammy, draped in lardo, stuffed with cheese, creating the most decadent mouthful with welcome lightness from the frisee. If the starters were anything to go by, we were in for a treat when it came to the mains.
I went for the pan fried chalk stream trout with potato rosti, courgette, mussels and a fennel cream. It was exceptional – so much so that I am still dreaming of it a month later and furiously trying to recreate it in my own kitchen but never quite hitting the mark. The trout was perfectly cooked, flaking with crispy skin, plump mussels, ribbons of courgette and rich, buttery potato rosti perfect for mopping up the creamiest, velvetiest sauce spiked with fennel and aniseed. My friend chose the pappardelle pasta with braised venison and hazelnuts. She’s a purist, she couldn’t quite get her head around going to an italian restaurant and not ordering handmade pasta. She was right in her decision. On a cold, wet and windy November afternoon you could not have asked for more from a dish. The depth of flavour that I am pretty sure can only be achieved by a Nonna out back stirring a huge pot with love for the best part of a day. Venison that melted in the mouth, a rich sauce that clung to the pasta in a loving embrace and finished with a generous grating of fresh pecorino – this dish was perfection.
Needless to say, we were stuffed and couldn’t quite manage dessert. However, we thought it would be rude not to at least stop at the Negroni bar on the way out. That’s right, you heard, a dedicated Negroni bar serving up ten versions of the iconic cocktail. Our only complaint… we couldn’t quite make our way through all ten of them before closing time.
Osteria, you were beautiful. I will most certainly be back.
Hidden amongst the winding cobbles of Covent Garden was an intimate soiree, invite only, hosted by the Don, a taste of Sugarlandia and one of its finest exports – Don Papa rum. Lucky enough to bag an invite, #teamcoco gal Hannah Gregory put on her finest sparkles, got her cocktail-shaking arm limbered up and did what anyone in her position would do: tasted every rum the Don had to offer.
The Don Papa range are dark rums, every edition offers deep, rich flavour with heady notes of vanilla, honey, candied fruits and sugars. It works perfectly mixed or dare I say it, on the rocks – the flavour is that good. It’s complex with no ‘burn’ or harsh alcohol taste, making it incredibly sippable. Also a fantastic base for a wide variety of cocktails – this guy has it all. With its beautiful bottles that would take pride of place on any drinks cabinet (do people still have drinks cabinets?) this would make the perfect gift for any rum lover. Alternatively, it is a fantastic gift to oneself to say “well done for being so bloody fantastic”, which is exactly what I did!
Below are a couple of recipes that really utilise this drink. Enjoy!
Don Papa Rum truffles.
What you need :
250ml whipping cream
100g milk chocolate,
200g dark chocolate (at least 80% – the higher the better)
25g unsalted butter
5 tbsp Don Papa rum
Cocao powder for dusting
Desiccated coconut for dusting
How you do it :
Grate both of your chocolates into a bowl and set aside (you could snap it into pieces but grating will quicken the melting process).
Heat the cream in a saucepan until just before boiling. Keep an eye on it as you don’t want it to reach boiling point. As soon as it is steaming and the surface is puckering, it’s ready.
Once the cream is to temp, pour over the grated chocolate and whisk until all melted and combined.
Add the butter and rum, stir well until everything is combined. Taste to make sure your rum levels are on point.
Cover with cling film and pop into the fridge for at least four hours.
When you are ready to shape, line a baking sheet with parchment paper. Take two plates, sift the cacao onto one and pour the desiccated coconut onto the other.
Using a teaspoon, scoop out a walnut sized piece of chocolate mixture. Roll gently into a ball in your hands and then roll into the cacao powder. Repeat till half the mixture is used and then do the same process again but using the desiccated coconut.
Don Papa Al-Nog.
What you need :
250ml unsweetened almond milk
2 shots Don Papa rum
1 shot muscavado simple syrup
ice
ground cinnamon
How you do it :
If you want to make the simple syrup rather than buy use the following method – gently heat 225g dark muscavado sugar, 110g granulated sugar and 225g water in saucepan until the sugar is dissolved. Allow to cool and then refrigerate (this will keep for a few months).
Fill a cocktail shaker with ice.
Add the rum, simple syrup & almond milk and shake like your life depends on it.
Fill a high ball with ice, strain the cocktail over.
