Nose: Elegant with nice clean oak notes. Fresh smelling, almost floral even, but at the same time also old and distinguished. A deep fruity, partly waxy and well aged smell (that’s the old style). This also might have to do with the glass and the Whisky warming up when holding the ...
and enjoys widespread popularity across Hong Kong. Known for itssignature nama chocolate,the gourmet chocolatier highlights a particular type of ganache that builds flavour and texture using fresh dairy from Hokkaido. While ganache is generally enjoyed as a filling,Royce’ Chocolate...
Not only is it fast and easy to put together, but it is also just so flavourful and filling. Options on how to eat this could be to serve it with a side of fresh made rice, or you might jazz it up with a bunch of sauces and accoutrements in a poke bowl, similar to my previous...
We don’t buy much meat but on occasion we just want to tuck in. This was that occasion on a trip round Brixton Village on a Friday with few places to spare – even though early. We have reviewed this restaurant before and on this occasion went inside out of the clamour of the hallw...
Fiano: the suave elder brother and my favourite (obviously). It’s less aromatic and more full bodied, but produces complex, mineral wines which are reminiscent of pears and hazelnuts with a touch of honeysuckle – yum! Of the other wines from volcanic regions in Italy I tasted this week,...
On the side we had tenderstem broccoli with hazelnuts and garlic, and “The Perfect 12” chips: golden and crisp, fluffy inside. We had the “Pink Lady Apple” for dessert; an elevated apple pie. Fine crisp filo pastry sandwiched smooth crème patisserie and cooked apple, topped with ...
Il Gelato di Carlotta offers coffees, sorbettos, gelato cakes, gelato sandwiches coated with dark chocolate, milk chocolate, white chocolate, pistachios, hazelnuts, or pure coconut flakes, or the same but on a stick, what we call Stick-O gelato!
Bakeries could form breads quicker and produce a steady, reliable outcome EVERY TIME, using “fresh yeast” compressed into a ‘cake’ (also called “baker’s yeast”). There were drawbacks to this “yeast”: it perished quickly – so had to be used soon after production. During World War...
With French cuisine famously leaning heavily on cream, butter and meat, it begs the question; how to eat like a vegan in Paris? Try42 Degreesfor an alternative meal at this 100% raw restaurant that offers dishes like girolle mushrooms with parsley oil, and hazelnuts and a raw apple pie wi...
And finally, the main course: cherry & balsamic glazed duck breast, roasted cherries, farro, radicchio, endive, hazelnut crema & candied hazelnuts, with scallions & pecorino. What a magnificent preparation. Tender, juicy duck breast sitting on the cherries and candied hazelnuts. What could be bet...