Let's Eat Glasgow!
The UK’s first major food and drink festival with a deeper social purpose at heart, Let’s Eat Glasgow! showcases the best food, drink and produce that Glasgow and the West of Scotland has to offer, while at the same time addressing the food inequality that still exists across the City.
Let’s Eat Glasgow! will be at the former Customs and Excise tobacco bond, SWG3 in Finnieston on 3rd and 4th September.
The festival is run by a group of eight restaurants which have formed a not-for-profit co-operative aimed at challenging Glasgow’s traditional reputation for food, while at the same time using their skills, passion for good food and ability to raise funds to help those suffering from food poverty or poverty of awareness.
All of the participating restaurants donate their time to Let’s Eat Glasgow!
Over 7,000 visitors from across the country gathered at last year’s inaugural Let’s Eat Glasgow! festival, which is free to enter. They enjoyed 10,000 plates of food, a market packed with exciting fresh produce, entertaining cooking demonstrations with celebrities and Live music.
The event, which has already been short-listed for a number of awards is almost doubling in size this year with twice the number of restaurants and many more producer stands from across the West of Scotland.
Real Food, Real Folk chefs from Mother India and the Ox & Finch chefs have created and prepared meals using local produce, including edible flowers, vegetables and herbs from The East Ate’s own growing space.Visitors will enjoy restaurant food at festival prices with plates priced at £5 once again. There will also be a number of plates priced at £7.50 and £10.
To purchase food vouchers please visit HERE.
These are the heavyweights of the mandarin family. Larger-than-life sumo citrus mandarins are gearing up for their juiciest season yet, we're told. Their bumpy, brightly coloured orange skin and trendy ‘top-knot’ make these mandarins stand out from the citrus-fruit crowd!
Returning to Woolworths stores for a fourth consecutive year, Sumo CitrusTM mandarins will, for the first time ever, be available nationwide this year – sweet news for all the citrus lovers out there!
The Australian-grown Sumo CitrusTM mandarin is best known for its exceptionally sweet and juicy flesh and extremely convenient seedless nature. Living up to its ‘enormously good to eat’ persona, Sumo CitrusTM mandarins are naturally large in size and packed full of vitamin C, making them a healthy snack option and a hit with the kids!
Expected volumes this year take Sumo CitrusTM mandarins to more than 50,000 trays - a direct result of trees maturing and more
Coming on board this year for the 2016 Sumo CitrusTM mandarin season, is dietitian and nutritionist, Lyndi Cohen. Lyndi is an advocate for a realistic and balanced approach to healthy eating and explains why citrus is an important - and tasty - addition to the diet.
“The Sumo CitrusTM mandarin is a naturally good-for-you wholefood that is packed with nutrients like fibre, vitamins and minerals," she says. "Loaded with vitamin C, enjoying a Sumo CitrusTM mandarin is a delicious, yet simple way to boost immunity.
Originating more than 40 years ago, a citrus grower from Japan decided to combine the easy-to-peel nature of the Japanese Satsuma with the juicy, sweet oranges from California. The result – the biggest mandarin you’ll ever see!
For further information.....
Revealed: the world’s best chocolate destinations
The count down is on! World Chocolate Day is on July 7, making it less than 310 days away! and chocoholics are ready to indulge guilt free. Next year’s World Chocolate Day marks the 467th year since chocolate was first introduced into Europe. Celebrating the sweetest day of the year, Booking.com has handpicked their top 5 must-visit destinations for any serious chocolate lover.
Zurich, Switzerland - Confiserie Teuscher
Home to some of the world’s finest chocolate connoisseurs, Switzerland is the ultimate chocolate destination to celebrate World Chocolate Day. Confiserie Teuscher opened their doors in the late 19th century, and today the masters still follow the same traditional recipes with the finest ingredients. Famous for their award-winning Champagne Truffle made with exquisite Dom Perignon champagne, smooth butter cream and a rich dark cream ganache, visitors will be sure to get their chocolate fix.
Where to stay? Park Hyatt Zurich
Located just walking distance from Confiserie Teuscher, the Park Hyatt is right in the heart of Zurich and embraces the Swiss lifestyle. Combining classic furnishings with warm colours and modern facilities, Hotel Storchen is the best partner to your chocolate filled getaway.
New York, USA - Jacques Torres Chocolate
New York is home to Jacques Torres Chocolate - also known as Mr. Chocolate. Jacques Torres is famous for his ice-cream sandwiches and delicious homemade cookies. Guests are encouraged to visit the iconic city and experience a truly artisan experience where Jacques transforms cocoa beans into a rich handmade delicacy.
Where to stay? Onefinestay – Boerum Hill Apartments
Just a short distance from Jacques Torres first ever café in Brooklyn, these fully equipped apartments offer guests luxury and convenience. This is the perfect base for those wanting explore the exciting city whilst enjoying some of the best chocolate. It is also minutes from major sights including the Barclay's Centre, Prospect Park and Brooklyn Bridge Park.
Paris, France - La Maison du Chocolat
Paris, known as the breeding ground for beautiful food, has revolutionised the chocolate craft into an art form. The best place to sample French chocolat is La Maison du Chocolat. From macaroons to rich praline, guests will be sure find something at La Maison du Chocolate that satisfies their cravings. Combining both classic and innovative techniques, it’s no wonder the chocolatier produces some of the world’s best chocolate.
Where to stay? My Home For You Luxury B&B
My Home for You Luxury Bed and Breakfast is just a stroll away from the famous Louvre Pyramid and even closer to the deliciousness of La Maison du Chocolat.This is the perfect accommodation for a romantic getaway with intimate roomsdecorated with beautiful art and stunning views of the magical city.
New South Wales, Australia - Zokoko
Aussies know that nothing satisfies a chocolate craving better than an old-school Choccy Crackle – and Zokoko do a crackle like no other. There’s something special about that crunchy, sweet, chocolaty taste that takes you back to your childhood, but if crackles aren’t your thing, Zokoko is also famous for their rich chocolate bars made from heirloom cacao. Zokoko has been named ‘Favourite Chocolatier’ by the Good Food Guide, making this Aussie gem a must try.
Where to stay? Spicers Sangoma Retreat
Located just a quick 20-minute drive from Australia’s chocolate expert, Spicers Sangoma Retreat is a secluded retreat that offers a relaxing getaway. Hidden amidst Australia’s bush land, this retreat hosts a luxurious pool, top rating restaurant and 5-star luxurious rooms where can enjoy those sweet treats.
Amsterdam, Netherlands - Puccini Bomboni
If you’re a fan of smooth, rich chocolate, Netherlands is the place for you. Hidden amongst the cobble stone streets of Amsterdam you will find Puccini Bomboni, a chocolatier known throughout Europe and amongst chocolate fanatics. The experts make each chocolate delight from scratch, ensuring the finest quality for their fans. Well known for their ability to mix the finest chocolate with some of the richest spices, Puccini Bomboni will be sure to provide the sweet escape you’ve been looking for.
Where to stay? art’otel Amsterdam
Just 700m from Puccini Bomboni, art’otel Amsterdam is the heart of the city and offers guests modern rooms and exceptional facilities. Contemporary artwork by famous artist, Atelier Van Lieshout, fills the hotel encompassing everything Amsterdam stands for. This is the perfect accommodation for those wanting to explore the modern city and indulge in everything sweet!
Camp oven cookathon
The coals will be stoked, the caravans unhitched and the damper rising when the sleepy Queensland township of Millmerran welcomes tourists and locals alike. Cooking up an Aussie experience, the Australian Camp Oven Festival will take place again on October 1st and 2nd, 2016
The popular festival offers a quirky program that celebrates authentic Aussie traditions including camp oven cooking demonstrations, damper throwing, billy boiling, bush poetry, celebrity chef appearances, bush craft displays and much more. The Festival is expected to attract thousands of tourists from all over Australia.
Katrina Grundon, representative of the Australian Camp Oven Festival says: “There’s nothing more Australian than sitting around a fire and sharing a warm slice of damper. Visitors to the Festival can experience the unique tastes and scents of camp oven cooking while enjoying the live entertainment and other bush traditions that we have on offer.”
This year’s feature performer will be country music darling and Golden Guitar winner, Sara Storer.
To book online......
Chocolate heaven in the gardens
Piccolo Me arrives!
The creators of Sydney’s famous ‘giant deep-fried Nutella ice cream ball’ have arrived at the Royal Botanic Garden Sydney, bringing with them a life-changing, delicious winter beverage.
Garden visitors are in for a treat as the new Piccolo Me Café (located at the Palace Gates off Macquarie Street) opens for a taste of the new, aptly named ‘Choco Mintolo’.
Decadent, minty hot chocolate, topped with crushed Oreo, ice cream and rich chocolate sauce.
The founders, brothers Charlie and Roy El Hachem, believe this may be the most exciting release since the Fried Maltella, a giant deep-fried Nutella ice cream, earlier this year!
To find Piccolol Me, just look for the yellow umbrellas at the Palace Gates entrance, adjacent Macquarie Street. Piccolo Me is now open at the Royal Botanic Garden Sydney.
Other Piccolo Me creations to try at the Royal Botanic Garden Sydney
Cookiegato – An edible Nutella cookie cup topped with one scoop of vanilla ice cream and served with an espresso.
The World’s Largest Nutella Fried Ice cream - 1 litre of Nutella and vanilla ice cream topped with crushed Maltesers and warm salted caramel sauce syringe.
Cookies and Cream Shake – A mega shake topped with crushed Cadbury Flakes and Aussie classic, 100’s and 1000’s
Brogato – A warm chocolate brownie with vanilla ice cream, double ristretto coconut shavings, popping candy and crushed Peanut M&M’s
The Hashman – An indulgent breakfast tower of eggs, bacon and golden hash browns on a brioche bun
Los Angeles top 10 ice cream parlors
Let's stay in the ice cream aisle and see what restaurant site GAYOT says about where to find the best in Los Angeles.
Find out more....
Ten things you didn't know about truffles
Until a decade or so ago, most Australians knew almost nothing about truffle. Every winter, the Canberra region becomes truffle-obsessed with degustations, hunts, wine tastings and cooking demonstrations. But just what makes this highly prized ingredient so special?
The rare Black Winter Truffle is one of the most prized in culinary circles. The climate around the Canberra region is ideal for Black Winter Truffles as it is similar to the climate in Europe where the truffle originated.
Each year from the beginning of June until the end of August, The Truffle Festival – Canberra Region marks the harvest of the Black Winter Truffle with the ultimate foodie festival. This year's festival features more than 250 individual events across the region, offering a rich variety of opportunities to taste and experience the magic of these prized gems.
To celebrate this magical season, here are some fascinating facts about the truffles you can taste in Canberra next winter:
Did you know truffles are the fruiting body of an underground fungus? Much like an underground mushroom, truffles have spores and form a mutually beneficial or symbiotic relationship with a host tree.
“Truffles are a glutamate, hence their added ability to enhance flavour.” – Wayne Haslam, Blue Frog Truffles
“Most people don't realise that black truffles go really well in sweet dishes where they take on a cocoa vanilla flavour, especially with any desserts containing dairy and eggs.” – Rodney Dunn, The Agrarian Kitchen
“There are thousands of native truffles in Australia but few are of culinary value.” – Wayne Haslam, Blue Frog Truffles
The most prized species of Australian native truffles in culinary circles is the Black Winter Truffle also known as Perigord Truffle. These grow best with host trees like oaks and hazelnuts.
“The Canberra region is home to more than 80 native species of native truffle.” – Wayne Haslam, Blue Frog Truffles
“Interestingly, truffles require the ground temperatures to drop to a certain level a number of times just before they ripen. In our region this temperature drop results from frosts and about six decent frosts are necessary to really bring the truffles to maturity.” – Christine and Allan, Pankhurst Wines
The truffles give the tree nutrients from the soil and in return receive sugars to help with growth. Truffle spores are spread when animals that can smell the aroma dig up and eat the fruiting body.
“There has never been a recorded allergy to truffles.” – Wayne Haslam, Blue Frog Truffles
Truffles mature over the 12 weeks of Australia's winter but only remain fresh in the ground for 12 days. Finding the right truffle and digging it up is all about the timing – and a good truffle dogs' nose.
During The Truffle Festival – Canberra Region guests can indulge in the special flavours and aromas of truffle dishes at local restaurants and cafes. Join a hunt and see for yourself how the talented dogs unearth truffles. Learn from chefs and other truffle experts at a cooking class or demonstration, or pop along to a farmers market and rustle up your own truffle dish.
Stay up to date with The Truffle Festival – Canberra Region by subscribing to the enewsletter.
Great stars of Paris
A trip to Paris is always a magical experience and becomes a wonderful reason to dine at one of the world's permier restaurants.
Hôtel Barrière Le Fouquets Paris
Standing on the prestigious Champs-Elysées since 1899, Le Fouquet’s embodies the festive spirit of Paris. With stellar gastronomic classics by Jean-Yves Leuranguer, and added twists by the triple Michelin-starred Chef Pierre Gagnaire, its cuisine mixes delights from the sea with regional flavours. Two stand-outs are the legendary Merlan Colbert and Simmental beef fillet with pepper, flambéed in Cognac in front of guests and served with a Champs-Elysées sauce. Both dishes perfectly befit the fine décor of the restaurant – a listed historical monument. Le Diane holds one Michelin-star
Read more about dining here.
Le 114 Faubourg
Plan your stay at Le Bristol Paris to fall on the first Monday of the month, and you can look forward to meet leading French wine growers, who will present and discuss their favoured vintages at the hotel’s famed luxury brasserie, 114 Faubourg holds one Michelin-star. Epicure holds three Michelin-stars. This experience is complemented by a four-course tasting menu specially created by the chef
Read more about dining at Le Bristol Paris – home to four Michelin stars.
From the contemporary authenticity of French dishes to the celebration of Italian regional food, dining at Le Royal Monceau - Raffles Paris is truly memorable. In addition, world-renowned Chef Nobu Matsuhisa has recently partnered with the hotel to introduce the first Matsuhisa restaurant in France. Matsuhisa Paris offers a unique Peruvian-Japanese culinary experience with an exclusive array of Nobu’s legendary signature dishes. Il Carpaccio holds one Michelin-star
Read more about dining at Le Royal Monceau – Raffles Paris.
Water of life tours
Whisky is the closest thing to Scotland in a glass. It has been produced there longer than anyone can remember and to this day it remains the country’s most famous export.
So the chance to kick back with a wee dram of this world-famous elixir in its homeland is something really quite special.
Thankfully, there are more than enough opportunities for whisky tours and tastings where you can completely immerse yourself in this legendary libation.
Most distilleries have visitor centres which offer behind-the-scenes tours. Experience the sights, sounds and unmistakable aromas of a traditional Scottish distillery and gain a new-found appreciation for the craftsmanship, energy and patience that goes into every drop of this fragrant amber-hued spirit.
Join a tour company and set off on a guided jaunt around Scotland’s five whisky distilling regions that offers not just behind-the-scenes access and exclusive tastings at historic distilleries, but other fantastic stuff Scotland has to offer.
Choose from tours that bring together the finest malts with outstanding food and drink, great golf, romantic castles and staggeringly lovely scenery.
Did you know?
Irn Bru, a bright orange soft drink, is often considered to be Scotland's second national drink!
The Gaelic for whisky is 'uisge beatha' which translates as ‘the water of life’.
For more information.....
WATCH A VIDEO TO LEARN MORE......
Wine is one of the most wildly shared passions among the world, But very few know the secrets behind the techniques.
Jonglez Publishing in delighted to introduce one of their latest releases. Discover secrets you would never have thought of, unexpected vineyards and amazing pictures that will take you to the other side.
You will learn aboiut volcanic vineyards listed as UNESCO World Heritage, a “peace wine” blending over 600 varieties from around the world, vines standing 15 metres tall in Italy and Portugal, ice wines from Quebec, a wine from the Gobi desert, Taiwan’s huge yields, harvesting on 31 December, classical music among the vines, a Bordeaux made with dry ice, a sparkling wine for disgorging at home.
This book features the viticultural techniques of many countries; they are far enough off the radar to delight anyone who loves originality and hates standardisation.
Pierrick Bourgault (winner of the 2013 Grand Prix of the Association Française des Journalistes Agricoles) has spent twenty years travelling the world in a quest to unearth dozens of unusual wines. His guide ranges from conventional practices explained in an informative way to the least-known expertise and techniques.
More information from JonGlez publishing.
Please note: All editorial on this site is included only because of its interest and value to readers. None of the places or products mentioned above has paid to be included. Text and pictures used with permission.