Food and Drink
Restaurant Review: Chez Jules, 109 Hanover St
WITH trestle tables, rickety chairs and benches and, most importantly, checked table cloths, stepping into Chez Jules feels a touch like walking through a wardrobe and coming out in rural France rather than Narnia.
Recipes: Ricotta Ravioli with Red Pepper and Basil coulis, Little Chocolate Cake Rings with Vanilla Mascarpone
This week, Daniella Cocchia, the award-winning head chef at Osteria – located in the heart of the seaside town of North Berwick and one of the best Italian restaurants in Scotland – provides recipes for a pair of Italian classics: fresh ravioli with a light coulis and chocolate cake rings with vanilla mascarpone.
Stephen Jardine: Chipping away at the status quo
A COUPLE of weeks ago, I named and shamed David Lloyd for serving pizza, chips and beans as the kids special in the café of one of their health clubs in Edinburgh.
Rare whiskies earn £124,000 at auction
A COLLECTION of rare whiskies has sold at auction for a total of more than £124,000.
Win a bottle of The Macallan
FOUNDED in 1824, The Macallan, the world’s most precious single malt whisky, has a peerless reputation built by the commitment of its Masters of Spirit and Wood. This craftsmanship has been at the heart of The Macallan for almost two centuries and remains so today.
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Features
Wine: Many new rosé drinkers were young and often demanded sweeter versions
DESPITE the end of those record March temperatures, hopes are high for a glorious summer. To encourage us, I asked top Scottish independent wine merchants to identify perfect summer rosés.
Restaurant review: Road Hole RestaurantThe Old Course Hotel & Spa, St Andrews
THE FIRST thing I noticed about the menu was the prices ... I was amazed at how reasonable they were
Interview: Michelle Bowley, vegetable supplier
THE BIRTH of a first child can have different effects on different people. For some, it forces them to put down roots, to seek security; others are determined to achieve something dramatic that will make their children proud; others might revert to childhood themselves in an attempt to regain lost youth.
Recipes: Parmesan baked eggs on garlic spinach purée with a cheese pastry base|Frittata with soft leeks, walnuts and gots cheese|Roasted shallots and red peppers with scrambled eggs and garlic cous cous
Has anyone else noticed the rising numbers of eggs on menus, up and down the land? All sorts of dishes, both first and main course, seem to include a poached egg on top. But I’ll forgive restaurants because eggs are extraordinary.
Wine: Known for Armagnac, Gascony is now home to great value whites
IT MIGHT seem bizarre, but one of the main reasons so many Vin de Pays wines are emerging from Gascony in South West France is due to us – the Scots.
Restaurant reviews
Restaurant review: Road Hole RestaurantThe Old Course Hotel & Spa, St Andrews
THE FIRST thing I noticed about the menu was the prices ... I was amazed at how reasonable they were
Restaurant review: Kim’s mini meals, Edinburgh
LACY curtains, photographs of Korean food, a ceramic clog and chintzy bone china crockery.
Been to Kim’s Mini Meals? Then you’ll understand what I’m talking about.
Restaurant review: Purslane, Edinburgh
IT WAS with a nagging sense of sorrow that I heard Redwood, Stockbridge’s enjoyably easy-going Californian eatery, had closed down.
Restaurant review: One Square, Edinburgh
Fancy a TV dinner? Then get along to this restaurant. It looks out onto Festival Square, where you’ll find the ultimate folly – a 25-metre-tall telly.
Restuarant review: Crown Hotel, Portpatrick
OUR weather may be as schizophrenic as ever, veering wildly between searing sun and freak snowstorms, but post-Easter we’re all moving towards a summer state of mind.
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Wine
Wine: Many new rosé drinkers were young and often demanded sweeter versions
DESPITE the end of those record March temperatures, hopes are high for a glorious summer. To encourage us, I asked top Scottish independent wine merchants to identify perfect summer rosés.
Wine: Claret is more affordable than ever, thanks to small producers
Bordeaux has a reputation for its high prices even in lesser vintages. Yet Bordeaux is a vast region; with 18,000 producers making wine from more than 120,000 hectares, it is almost as large as Australia’s entire vineyard area.
Wine with Brian Elliot
ALTHOUGH food-matching can be fun, there are certain dishes for which complementary wines are hard to find. This week, I have concentrated on finding partners for those difficult customers, and in doing so have sought ideas from two food-matching gurus.
Wine: The dominant influence on wine growing in Argentina is the Andes
ASKED to name the top six wine-producing countries in volume terms, few would have nominated Argentina – or recognised that it out-produced Australia.
Recipes
Recipes: Parmesan baked eggs on garlic spinach purée with a cheese pastry base|Frittata with soft leeks, walnuts and gots cheese|Roasted shallots and red peppers with scrambled eggs and garlic cous cous
Has anyone else noticed the rising numbers of eggs on menus, up and down the land? All sorts of dishes, both first and main course, seem to include a poached egg on top. But I’ll forgive restaurants because eggs are extraordinary.
Recipes: Oxtail soup and porridge biscuits
JASON Wright, head chef at Steak Edinburgh and new cocktail bar and lounge Pepper – opening in May – gives us his recipe for oxtail soup and an accompanying cocktail, while Paul Kitching of 21212 reveals his recipe for porridge biscuits.
Tom Kitchin: “stocks and sauces are at the heart of many great dishs”
ONE of the most important things when it comes to cooking is mastering the basics: knowing everything about your produce – where it comes from and how best to cook it, and understanding how to use absolutely every single part of that product. This is what makes a great cook.
Recipe: Celeriac remoulade
A close relation of celery, celeriac is a fat root with a wonderful flavour – you can detect the celery connection, but celeriac has a depth of taste all of its own.
Recipes: French martini with raspberry marshmallow and pineapple dust | Knickerbocker Sundae | Marshmallows
Jason Wright, head chef at Steak Edinburgh and brand new cocktail bar and lounge Pepper – officially opening below the steakhouse at the beginning of May – shares the secret for creating a stunning cocktail, a great Knickerbocker Sundae and how to make homemade marshmallows.
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Weather for Edinburgh
Saturday 05 May 2012
Today
Sunny spells
Temperature: 2 C to 10 C
Wind Speed: 7 mph
Wind direction: North
Tomorrow
Light showers
Temperature: 1 C to 10 C
Wind Speed: 8 mph
Wind direction: North west
