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BiteFeb2011:Layout 1 27/1/11 20:48 Page 1TakeMe I’mFreeYour Independent, Local Guide toEating and Drinking in Edinburghwww.bite-magazine.comFebruary 2011Restaurant & Bar ReviewsFood, Wine, Beer,Cocktails, Whisky, ListingsInsideGizzi Erskinetreats us to herrecipe for CrispySkin Salmon withWasabi SobaNoodlesWinA Years FreeMembership toBite Club


BiteFeb2011:Layout 1 27/1/11 18:27 Page 2g{x WATERLINEA warm and inviting Bar/Bistro withviews over ‘The Water of Leith’.Plus cosy fire, large selection of wine,spirits, bottled beers & ales, fresh coffee,Suki Tea, WiFi. Live music every Saturdaynight or come along on a Thursday night tojoin the popular pub quiz!Food cooked with love!served 12-3pm 5-9pm & all day Fri, Sat & Sun.58 The Shore, Leith0131 554 2425Howies Cellar invites you to try our SPECIAL COCKTAIL OF THE WEEK!Changes with the seasons, always made with fresh, locally produced ingredients,might be a Daquiri, might be a Martini, could be tall, short, creamy or tangy,depends how Mike the Barman feels day to day.OFFER THIS MONTH ONLY (Feb) buy one Cocktail of the Week and getanother free! Bring along this ad for the deal (usual t&cs).1a Alva Street Edinburgh EH2 4PH | 0131 225 5553 | westend@howies.uk.com


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BiteFeb2011:Layout 1 27/1/11 18:28 Page 4The best little slice of Poland inEdinburgh just got a lot biggerNow serving hot food & Polish specialitiesto sit in and some available for takewayTry our Bigos/Hunter’s stew, available in small and largeportions • Pierogi/Dumplings ruskie withpotatoes, onion, and cheese in small andlarge portions • Zapiekanka/hot baguettes,cheese and mushroom, cheese and ham orcheese and tomatoes • Hot dogs • and our‘must try’ Polish antipaste selections ofcheeses, meats, salads, and fish – servedwith a roll.235-241 Leith Walk, Edinburgh EH6 8NYTel: 0131 555 1281OPENING HOURSMon to Fri 9-8 • Sat 9-6 • Sun 10-6P O L I S HD E L I C AT E S S E NAuthentic Filipino CuisineIncluding Kamayan Meat & Seafood MenusKamayan is the traditional Filipino style of dining using onlyyour hands. Food is served accompanied by finger bowls andhot towels. The set menus are for a minimum of 2 persons.Fully Licensed93 St Leonard’s Street, Edinburgh, EH8 9QYTel: 0131 629 9877 Email: info@rice-terraces.comWebsite: www.rice-terraces.comOpen Tuesday-Friday 5pm -11pm andSaturday and Sunday 10am-11pm


BiteFeb2011:Layout 1 27/1/11 20:48 Page 5Editor, Olive PickingWordsDave AlburyMark EarlRachel EdwardsThe InsiderLeila ArfaLea HarrisSandy RamsayKelly SmithSharon WilsonJames WrobelPhoto thanks to Jennifer NisbetFront CoverThanks to Gizzi ErskineHello Biters!That’s January behind us and as we go to press Iswear I can feel Spring in the air. This has medrooling over the thought of such goodies aslamb, asparagus and rhubarb! We have it all to lookforward to but It’s Valentines Day first and there are a fewideas inside this issue to help you celebrate. It’s alsonational chip week in February and don't forget thepancakes! See you next month!Love from Bite xIn this issue09 Review of Peckham’sUnderground10 Winter Minestrone Soupand Pesto Croutons fromReal Foods11 Review of Bia Bistro13 Review of Mamma’s Pizza15 Review of The Canons’Gait16 Cocktails17 Cocktails19 Beer20 Crispy-Skin Salmon withWasabi Soba Noodlesfrom Gizzi Erskine22 Wine23 Wine24 The Insider25 Gourmet Girl26 Off The Trolley27 Whisky28 What’s In Season5Publisher/Editor I Sharon Wilson I 01383 616126 I M 07780 763613I contact@bite-magazine.com I www.bite-magazine.com • Assistant Editor I Kelly SmithI krsmith@gmail.com • Design I Donna Earl I bite.design@mac.com© Bite Magazine 2011 – All items contained within this publication are copyright to Bite Publishingand cannot be taken or edited without the permission from the copyright holder.


BiteFeb2011:Layout 1 27/1/11 18:29 Page 66 Bites...Uber BarsUber Bars in coconut and strawberry andpineapple and mango flavours are the latestadditions to the Stoats range of goodies.The combination of Scottish oats, freezedriedfruit and crunchy sunflower seedsmake them an ideal breakfast on the go or awholesome snack. Available at localindependent retailers and health foodshops across Edinburgh.The ApartmentThe Apartment in Tollcross has been rebornwith a bistro-styled interior and menuthemed around ‘re-worked regional and ruralclassics’. Sample dishes include fennel, tomatoand saffron fish stew with prawns, musselsand razor clams (£12.10) and confit pork bellywith onion marmalade, crushed potatoes andpickled apple (£10.90). 7-13 Barclay Place,Edinburgh EH10 4HW – 0131 228 6456.CocktailBittersTraveller’sSetBite has recently discovered the Cocktail Bitters Traveller’s Set. This versatile set contains fivewild flavours in convenient 20ml sizes, including Orange, Aromatic, Creole and Celery Bitters. Italso includes Xocolatl Mole which gives chocolate notes and a hint of spice. Add to a glass ofchampagne with a sugar cube for an instant Valentine’s Day champagne cocktail. Available atPeckhams and Harvey Nichols.


BiteFeb2011:Layout 1 27/1/11 18:29 Page 7Sky BarFebruary sees the launch of the aptlynamed ‘Sky Bar’ at The Point Hotel.The penthouse suite will betransformed on the last Thursday ofevery month, into a stunning afterwork/late night lounge bar. The newbar will be serving up a chiccombination of cocktails and live jazzwith the ‘pièce de résistance’' ofunrivalled and uninterruptedviews across Edinburgh’s cityscape.Welch FishmongersWelch fishmongers,has opened its fifthEdinburgh shop inNewhaven. The familyrunfishmonger notonly retails tocustomers, but alsosupplies restaurantsincluding Ondine, LochFyne, The King’s Wark, The Ship on TheShore, The Outsider, The Railbridge Bistro, aswell as hotels including Dakota, Malmaison,Hotel du Vin and The Sun Inn. They sell alarge range of fish which arrive daily and areharvested responsibly from the ice coldwaters of the North Sea from sustainablestock. They also have a full range of shellfishfrom the East and West Coast of Scotland.23 Pier Place, Newhaven EH6 4LP.7Musselburgh PieMusselburgh Pie is the latest special onthe menu at The Dogs. David Ramsden,Owner of the dogs and James Scott,Head Chef at the restaurant chain cameacross the historical recipe in a cookbookfrom a second hand shop in the city, ‘ACaledonian Feast’ by Annette Hope. TheMusselburgh Pie recipe (£5.95) involvesrolling sliced steak around mussels tocreate a hearty, filling dish; an original‘Surf ‘n’ Turf’ on Edinburgh’s own EastLothian doorstep. The idea behind the recipe came from housewives who sourced musselsfrom the River Esk in the early 1800s when they were in abundance, as an economical way tobulk out their pies.


BiteFeb2011:Layout 1 27/1/11 18:29 Page 8‘The best of Scottish produce preparedfor you in the heart of Edinburgh’Deli & Licensed Cafe15 Blackfriars Street, Edinburgh, EH1 1NBPop in for Afternoon Tea!Tel: 0131 556 6922www.edinburghlarder.co.uk


BiteFeb2011:Layout 1 27/1/11 18:29 Page 9Review: Peckhams UndergroundBruntsfield gemuality ingredients and theirprovenance are so de rigueur inQreputable Edinburgh restaurants thesedays that it is easy to forget those who havebeen ‘walking the walk’ for a decade or two.Peckham’s delicatessen first opened in 1982, theBruntsfield branch in 1996 and The Undergroundrestaurant in 2000. The delicatessen wasinstantly recognised for selling fine produce soit made sense to open a restaurant showcasingall the goodies on offer upstairs. In need ofstomach lining before a party one evening, myfriend and I decided to visit as neither of us hadbeen to the restaurant in ‘aeons’.The menu highlights ingredients such asInverawe smoked salmon, Macsween’s Haggis,Peckham’s Farmhouse merguez and Five MileTown goat’s cheese and the tasty-soundingdishes had us thoroughly chewing over ourfinal dinner decision. Prices are reasonabletoo. A bottle of Peckham’s champagne rings inat £26.95, prosecco £12.95 and our bottle ofAnakena Chilean chardonnay was also £12.95,an absolute steal especially as itcomplemented our meal so admirably. Wehad both finally decided on the Scottishsmoked haddock with boiled potatoes,parsley pesto and a ‘Really Garlicky’ mayo(£9.95). The wine had zippy grapefruit aciditywhich cut through the richness of themayonnaise and the fish but it was alsosmooth and well-bodied. The haddock was afine, flaky specimen that was full of flavour,the potatoes were tasty, well-cooked andsatisfying, and the pesto was home-made andherbaceous; a simple delicious meal wherethe ingredients were allowed to shine.Desserts were a must; I chose black forestgâteaux (£3.95) and my friend had the Bailey’scheesecake (£3.95). My Bavarian concoctionhad dark moist sponge, snowy thick creamand kirsch-soaked cherries. My friend thoughther cheesecake lacked alcoholic kick but Itried a few spoonfuls and got it immediately. Ithought it was better than the cake.The service was warm, friendly and informedand the atmosphere laid-back andcomfortable. My only criticism would be ofthe decor which is well-worn and does not dothe food justice. With a little effort Peckham’sUnderground could be a buzzing eateryinstead of a ‘hidden gem’. (S Wilson)Peckham’s Underground– 155-159 Bruntsfield Place, Edinburgh EH10 4DG– 0131 228 2888– www.peckhams.co.ukOpening hours7 Days Lunch Mon-Fri 12 noon-2pm andDinner Mon-Thu 5.30pm-9pm,Fri Dinner 5pm-10.30pm Sat 10am-10.30pmand Sun 10am- 8.30pm9


BiteFeb2011:Layout 1 27/1/11 21:02 Page 1010Recipe: Winter Minestrone Soupand Pesto Croutonsinestrone is a tasty, nutritious,warming soup and a great way toMuse up leftover pasta. This recipecomes courtesy of Kim at Real Foods.Ingredients – Serves 42 tbsp olive oil1 onion, chopped2 large carrots, chopped2 sticks celery, chopped1 medium potato, chopped2 garlic cloves, finely chopped or crushed400g can chopped tomatoes1l vegetable stock (from granules or a cube)2 tsp chopped sage leaves, or 1 tsp driedfew cabbage leaves, shredded400g can haricot beanshandful chopped parsley2 handfuls of pasta stars (any very small pastashapes will do, smaller than 0.5cm)For the croutonsslices of crusty bread3 tbsp olive oil1 tbsp pestoFrom Real FoodsPreparation Time:15 mins Cooking Time: 40 minsMethod1. Heat the olive oil and onions in a largepan. Tip in the carrots, celery, potato andgarlic, stir well and cook for a few minutes.2. Add the tomatoes, stock and sage, andbring to the boil, stirring. Reduce heat tosimmer and cook partly covered for 30mins, stirring in the cabbage after 15 mins.Drain and rinse the beans and add to thepan with the parsley and the pasta stars.Once the pasta and beans have cooked,season and serve with pesto croutons, orcrusty bread.3. For the pesto croutons: Cut 3-4 slices ofcrusty bread into chunks, about 2cm thick.Tip into an ovenproof pan. Mix the oliveoil and pesto, then add to the bread,tossing it with your hands until thecroutons are evenly coated. Bake in amoderate oven for about 10 mins untilcrisp.Photo - Simone Hilliard


BiteFeb2011:Layout 1 27/1/11 18:29 Page 11Review: Bia BistrotGood taste in Bruntsfield11‘Bia’ is yet another example of how aneighbourhood eatery blows the socks off ofcomplacent ‘on the main drag’ Edinburghrestaurants. Frankly, (my dear), I am a littlebored by the mantra … local, seasonal, homemade...butluckily at Bia you can take it as agiven and turn your attention to good oldfashionedtaste.My starter of lobster bisque with crabdumplings (£6) was as enticing as it sounds.When it arrived however, I had a hereticfoodie thought ‘what a small portion’. I waswrong of course. The bisque was an intense,rich, concentration of flavours with fruityginger, chilli and aromatic tarragon. I stillthink a shallow plate rather than a deep bowlwould enhance presentation but the soupitself was truly sublime as were the soft crabdumplings which were plump with rosylobster and crab meat. Meanwhile Simonecomplimented her cured Scottish salmon,lemon dressing and potato blinis (£5.50) forbeing ‘not too chilled’ and Rayne scoopedher roasted bone marrow, red onion jam,toasted sourdough (£4.00) mostenthusiastically.Main course for me was coley fillet, surf clamand veg chowder (£13). Simone had halibutfillet new potatoes, spinach and lemon butter(£14.50); it was Bramley old spot pork fillet,smoked sausage, apple and turnip“sauerkraut” (£14.50) for Rayne and blacktruffle gnocchi, butternut squash, spinach andsage butter (£12.50) for Liz. The gnocchi wassumptuously soft and caramelised and sopretty against the burnt orange squash andemerald spinach. Simone and I were bothhappy with our ‘dieters’ fish dishes whichwere characteristically full of flavour andRayne praised the pork for being cooked welland raved about the innovative sauerkraut.Warm gooey chocolate cake, treacle tart &crème fraîche (both £4) and four spoons tookcare of dessert. Again, I can’t criticise as allwas as it should be. An inch of ginger treacleand good-looking pastry was declared“deliciously sticky ‘n’ sweet” by Liz and Ihelped Rayne (so kind!) with the comforting,intense, chocolate delight of a cake.My three foodie friends and I all agreed, Bia isa triumph of good taste. (S. Wilson)Bia Bistro– 19 Colinton Road, Edinburgh, EH10 5DP– 0131 452 8453– info@biabistrot.co.uk– www.biabistrot.co.ukOpening hoursTue-Sat 12 noon-2.30pm anddinner 5pm-10pm


BiteFeb2011:Layout 1 27/1/11 18:29 Page 12Restaurant FrancaisTudor House, 9 Randolph Place, Edinburgh0131 225 8678 • www.laptitefolie.co.ukRestaurant open for lunch 12 noon-3pmand dinner 6pm-11pm.Also at the Tudor House0131 538 1815Using professional and engagingvideo, Flixity is the dynamic wayto promote your business online.Visitors who view video online are 85%more likely to buy(Internet Retailer, April 2010)For further information on howto get a video made for yourbusiness please emailcontact@bite-magazine.comYour video can be seen by thousands onThe List, 5pm.co.uk, Flixity,social networks and of coursewww.bite-magazine.com


BiteFeb2011:Layout 1 27/1/11 18:29 Page 13Review: Mamma’s TraditionalAmerican Pizza and PanzerottiAn American pie lieSometimes, we review places that turnout to be disappointing. During a recentvisit, unfortunately Mamma’s in theGrassmarket was ‘that place.’ I always give fairconsideration as to whether or not it wasactually a bad meal, or if it just didn’t live upto expectationsIn the first week of the New Year, my weesister Mim and I decided we’d had enough of‘meat and veg’ dinners, and headed out forsome pizza. The bright restaurant had a goodbuzz and a cracking retro soundtrack. Mimordered a beer, a glass of rosé for me, andstarters arrived soon after the drinks.Firstly the baked mushrooms, served withgarlic butter and garlic bread. The texture ofthe button mushies was soggy and suggestedthey’d ‘done time’ inside a steamer rather thanan oven. Tasty enough, but the texture wastotally off-putting. The feta salad with olivesand pine nuts was marginally better, butsimilarly mediocre thanks to the partneringredients of iceberg lettuce and cateringolives. The cheese-vs-leaves ratio was alsototally wrong. If the basic ingredients and amore careful hand were involved, it couldhave been fine, but reality was an over-saltyfeta fest.I still had high hopes for a crispy thin-crustdelight, but they were dashed when thepizzas arrived at the table. They weredecidedly blonde, and it was clear that onehad spent longer in the oven than the other.We chose our own ingredients, Mim’s withartichokes, olives and anchovies, and minewith a classic combo of pepperoni andpeppers. I can’t fault the generous amount oftoppings, but they were barely heatedthrough, and the dough was bland and soggyunder the cheese.Disheartened by it all, the only answer wasdessert –a crowd-pleaser comprising wellbakedbrownie, lots of flaked almonds andsweet Di Rollo’s chocolate ice cream. With itsoptimistic cherry on top, this really was thebest thing we’d had all night.I’ve eaten to-die-for pizzas in San Franciscoand New York, and it looks like I’ll be forkingout another airfare for decent American-stylepizza. In the meantime, thankfully, there areplenty of places in Edinburgh with a goodwood-fired margherita just waiting for me!The Bill: £49.10 including 2 drinks pp (L. Arfa)Mamma's Traditional AmericanPizza and Panzerotti– 30 Grassmarket, Edinburgh EH1 2JU– 0131 225 6464– www.mammas.co.ukOpening hoursSun–Thu 12pm-11pm, Fri and Sat 12pm-12am13


BiteFeb2011:Layout 1 27/1/11 18:29 Page 14be-ba-boomWell-established and well-loved salon with ateam of freindly stylists who are passionateabout hair. Specialists in hair-cutting, colour,extensions, make-up and wedding hair. Friendly,relaxed ambience.37 Leith St Edinburgh EH1 3AT0131 556 9999info@bebaboom.co.uk


BiteFeb2011:Layout 1 27/1/11 18:29 Page 15Review:The Canons’ GaitImpressive pub foodEssentially a traditional pub steeped inhistory, The Canons’ Gait has alsorecently become known for itssuperior pub food. Mr Bite and I went alongone Friday night to investigate.It’s a busy, no-frills bar with a good selection ofreal ales and Mr Bite happily ordered a pint ofCarronade IPA from the excellent Tryst brewery.I had ‘taken the pledge’ for the month so wasdisappointed that alcohol -free beer was notavailable, this is not unusual though.The menu contains pub staples, moreambitious dishes and a specials board. Starterschosen from the board were a tomato, chilliand seafood soup (£3.75) for me and pressedpig’s cheek, crispy pig’s ear, buttered rye toastand a salsa verde (£4.75) for Mr Bite. Theterrine had good porky flavour, the twirls ofear added texture and chopped gherkins inthe verde provided a pleasant, mouthpuckeringfoil. My soup was more a Med-stylefish stew; tomatoes, vegetables, herbs, garlicand chilli. It was chunky warming and fiery,just the sort of simple, peasant dish I love.For mains I wanted rabbit casserole but it hadsold out so I decided on a special of duckbreast, potatoes Dauphinoise and cherrysauce (£11.95) and Mr Bite chose Crombies‘Auld Reekie’ sausages and mash (£7.25). Myduck was pink, tender and not the least bitfatty. The cherries were not over-sweet andmade an excellent fruity accompaniment. Aparcel of shredded Savoy cabbage was muchappreciated whilst the dauphinoise weretasty and creamy with a slightly chewytopping, but still retaining bite; perfect. MrBite loved his mash which sat in a beefy gravypool and the Carronade was a thirstquenching,hoppy foil to the rich, meaty dish.For dessert we shared an Amaretto parfait. Wehad perhaps assumed dessert would beperfunctory but au contraire! A base withchopped nuts, crushed biscuit, coconut, andginger could have made this dish cheese-cakeyif it were not so thin, balanced and un-cloying.The frozen cream likewise had a perfectbalance of sweet, cool, alcoholic flavours; theraspberry coulis was a pleasantly tartaccompaniment and a pretty still- wrappedamaretto biscuit completed the plate.The Canons’ Gait had truly impressed us andwe left on a high note. (S. Wilson)The Canons’ Gait– 232 Canongate, Edinburgh EH3 8DQ– 0131 556 4481– canonsgait@dmstewart.com– www.canonsgait.comOpening hoursFood served: Mon-Sat noon-8pmBar open: Mon-Thu noon-11pm;Fri/Sat noon-1am; Sun 12.30-11pm15


BiteFeb2011:Layout 1 27/1/11 18:29 Page 1616Cocktails:The Bite Club Rhubarb FizzCourtesy of bar manager Mike from Howies CellarsThe drinks list at Howies Cellarsdraws heavily on locally sourcedingredients. The emphasis isassertively on Scottish; try for example,The Lady Macbeth. There are weeklycocktail specials as well as an entirelyScottish beer and cider list thanks tosome great wee companies producingsuper boozes!Bar manager Mike has invented a cocktailespecially for Bite Club members whichyou can all make at home to impressyour friends if you wish.Howies Cellars– 1a Alva Street, Edinburgh EH2 4PH– 0131 225 5553Bite Club is the Gourmet Food &Wine Club associated with BiteMagazine. We are holding aScottish Cocktails and Canapésevent at Howies Cellars onWednesday 23rd February andnon-members are welcome tocome along to find our moreabout the club.Full details online atwww.bite-magazine.comThe Bite ClubRhubarb Fizz35ml BlackwoodsScottish GinJuice 1/2 lemon3 Stalks lemonthyme/lemon balm1 Dessert spoonrhubarb purée(tinned is fine)Quality ginger beer to top upSugar syrup to tasteLemon balm is a great herb and packs a flavourpunch unlike any other. Rhubarb purée isavailable all year but to really impress, use somereal stuff too, it’s about the only thing thatsurvives this weather!Method• Place lemon balm in tall glass and wipe insideof glass with the lemon to release oils etc,leave stalks in glass.• Add gin, lemon juice and rhubarb purée andmix thoroughly• Fill glass with crushed ice.• Top with ginger beer. Add sugar to taste.• Garnish with a sprig of lemon balm and alemon wedge.


BiteFeb2011:Layout 1 27/1/11 18:29 Page 17Cocktails: St Valentine’s Day Libations of loveSt Valentine’s Day – traditionally aday of clichéd verse written indisguised childlike script onmawkishly sentimental cards and singlered roses furtively placed on an emptyoffice chair. Sorry, nowadays it’s a simpletext message from a Blackberry or twodozen hybrid roses flown in directly fromthe Netherlands to the office reception!It’s time to say “No!” Let’s forget all thecommercialised nonsense. Let’s insteadreally focus on awakening the senses oftaste, smell, sight and touch and seewhere it goes. Create a menu of food anddrink just for your loved one and there’sno better way of ensuring a successfulValentine’s Day.The food I’ll leave to others but the perfectValentine’s Day cocktail is relativelystraightforward. First, and mostimportantly, make sure you know whatyour partner likes. Sweet or dry? Long orshort? Gin, rum, whisky, vodka or no spirits?Bubbles or no bubbles? Secondly, do a bitof research – read, surf, concoct and try(that’s the fun bit). Finally, make sure youhave everything you need to make it on theday. Shaking a drink in a jam jar really onlyworks if you’re trying to disguise the tasteof moonshine!For those that want to startexperimenting, try one of these cocktails.They should get you some kudos!(M Earl)Cherub’s Cup5 strawberries2 measures of Hendricks Gin1 measure of St Germain elderflower liqueur¾ measure of fresh lemon juice¼ measure of gommeSparkling rosé wineMuddle four of the strawberries in the bottomof a shaker. Add the gin, the St Germain,lemon juice and the gomme. Shake over iceand strain over fresh ice in a Collins glass. Topup with rosé wine and garnish with thestrawberry.The Sweetest Thing1 raspberry1 small measure of bourbon½ measure of ChambordChampagnePour the bourbon and the Chambord into achilled champagne flute. Top up with thechampagne and garnish with the raspberry.Between the Sheets1 measure of cognac1 measure of white rum1 measure of triple sec1 measure of fresh lemon juiceShake all the ingredients over ice and straininto a chilled coupette or martini glass. Garnishwith a kiss and hope it lives up to its name!17


BiteFeb2011:Layout 1 27/1/11 18:29 Page 18PassionateAboutFood?ClubBite Club is the Gourmet Food & Wine Club with monthly bespoke eventsMembership Benefits. A Membership Card which entitles you to Discounts at Selected Restaurants.. A Goody Bag which includes Celebratory Fizz. Free Bite Magazine Yearly Subscription. Invitations to Exclusive Monthly Food, Wine and Cocktail Events. The opportunity to meet Like-Minded Individuals in an Informal, FriendlyEnvironment.. Learn more about Food & Wine.Please email us atcontact@bite-magazine.comfor your joining form


BiteFeb2011:Layout 1 27/1/11 18:29 Page 19Beer:Mikeller/Brewdog:I Hardcore You I.P.A.It is with some regret that I amgoing to write the next 300 oddwords. At some stage mid-waythrough 2010 I resolved to avoidwriting yet another paean to aBrewdog product, but at Christmas Iwas gifted a bottle of I Hardcore You,their collaboration with the veryexperimental Danish brewery Mikeller.The two breweries both produceworld class strong pale ales so theresults of union between the twowould have a fine pedigree and, muchas I am loathe to admit it, would haveto rank amongst the very best beers of2010.The beer is made of equal parts BrewdogHardcore IPA and Mikeller I Beat You IPA, theresulting cocktail is then dry-hopped twice.The addition of hops in the final stage of thebrewing process imparts a much fresheraroma, a bit more zest and vibrancy. This wasprobably necessary, to avoid the beerbecoming flabby, stale and less than the sumof its parts.It is a lovely, deep, cloudy, buttered goldcolour, but lacks a bit of effervescence andhas a thin, frankly insipid-looking head. Whatthe beer lacks in appearance, it more thanA very civil partnershipcompensates for on the nose, with avery impressive bouquet oftangerine, tropical fruit and coughcandy. The palate has a chewy,fudgy texture and plenty of sweet,peaches and cream character, buthas no overt alcohol burn, despitethe beer’s strength (9.5% a.b.v.) Thefinish is relatively brief, but sedate,well-balanced and very mellow,ending with a weird sweet/dryflavour I can only equate withhoney-roasted peanuts.It is a cracking beer and a great paleale, albeit one without the up-frontimmediate charms of an AmericanstyleIPA. It isn’t dry, it isn’trefreshing and it’s charms are too subtle tostand up to spicy food, but I wouldn’thesitate to recommend it for a cheekyindulgence late at night with your better half.It is due to be launched at the end of January;the downside is that being a Brewdog limitededition, it will be hard to find and likely to bea wee bit pricey.James Wrobel is the proprietor ofCornelius Beer and Wine on Easter Roadand can be contacted on 0131 652 2405.19


BiteFeb2011:Layout 1 27/1/11 20:48 Page 2020Gizzi Erskine is a foodwriter, chef and televisionpresenter. She is best knownfor being one of thepresenters of Channel 4’sCook Yourself Thin andcurrently has a mini-seriesThis Morning. She is alsostarring in a brand new foodshow ‘Cookery School’ airingMonday-Friday at 3.15pm onChannel 4 until end of April.The following recipe is fromher book Kitchen Magic.


BiteFeb2011:Layout 1 27/1/11 20:48 Page 21Crispy-Skin Salmon withWasabi Soba Noodleshis is an interpretation of one of my best friendAbbey’s dishes, and I love it! It holds fond memoriesTof me, Abbey and Julie munching away at it over aglass of wine while having a good old girly catch-up. It is areally tasty dish that you can throw together very quickly:the heady wasabi and creamy mayonnaise make a terrificdressing for the aromatic and bitey soba noodles and thecrunchy veggies add texture. Abbey and I had a cateringcompany for a few years and we used to serve this dish onChinese soup spoons as canapés.21Serves 4 – Preparation time10 minutes – Cooking time15 minutes250g soba noodles(if you can find black ones, they’lllook beautiful)6 tablespoons soy sauce4 tablespoons mirin(sweet rice wine)a 3cm piece of fresh root ginger,peeled and grated1 teaspoon sugar4 salmon steaks, skin on4 tablespoons mayonnaise1 teaspoon wasabi50g sugar-snap peas, sliced onthe diagonal½ red pepper, seeded and cutinto matchsticks1 medium carrot, peeled and cutinto matchsticks1 spring onion, cut intomatchsticks3 tablespoons groundnut oil1 tablespoon sesame seedsMethodCook the noodles according to the packet instructions.Meanwhile, mix the soy sauce, mirin, grated ginger andsugar in a bowl. Soak the salmon steaks in this marinade for5 minutes, or longer if you want, although it’s not reallynecessary here.To make the noodle sauce, mix the mayo and wasabitogether in a mixing bowl. Add the cooked warm noodles,along with all the veggies, and mix thoroughly. Dividebetween 4 plates.Take the salmon out of the marinade and wipe off anyexcess. Reserve the rest of the marinade. Pan-fry thesalmon, skin side down, in the oil for 6 minutes or until theskin has turned really golden and crisp, being careful not tocook it too quickly otherwise the sugar in the marinade willburn. Turn the salmon over and finish cooking it on theother side for a couple of minutes or until golden. Removethe salmon from the pan with a fish slice and drain onkitchen paper. Pour away the oil, then add the reservedmarinade to the pan and leave it to bubble away untilslightly syrupy.Lay a piece of salmon on each plate, drizzle with a little ofthe marinade and sprinkle over some sesame seeds.


BiteFeb2011:Layout 1 27/1/11 18:41 Page 2222Wine: DunajSomething too rare not to share!This business of wine gives me the greatpleasure of working with people fromall over the world. Recently aSlovakian colleague/friend gifted a ‘Dunaj’. Ihad never heard of this varietal so wasexcited about the research, which of courseincludes a little tasting.The Slovak Republic and the Czech Republicwent their separate ways after 1 January 1993and this left a host of funding problems forfarmers. Like most small countries, Slovakianpeople consume all of the wine that itproduces with the exception of what isexported to the Czech Republic. Surprisinglythe Czech Republic barely secured 40percent of its wine producing area during thesplit and now has to import from Slovakia,Hungary and Austria so I am honoured totaste this wine and share it with you.STREKOV 1075 is a winery located in southernSlovakia. The Dunaj vines are grown along astretch of the 172km Danube River. Theweather in this region is continental, leavingthe summers warm and the winters cold,cloudy and humid. The soil is heavy silt andclay with a solid water holding. The vines areof a hybrid variety, which in this case, requiremore water than others. The Dunaj vine ishearty and unlike Cabernet Sauvignon forexample, does not require a long ripeningseason. Dunaj also handles frost well as thisregion is susceptible to harsh autumn andspring frosts.Indigenous to Slovakia, Dunaj is a hybridcrossing of Muscat Bouchet, Oporto, and St.Laurent. It is dark red in colour and possessesa full-bodied, fruity nose with hints ofwalnuts. On the palate there is spicy vanilla. Itis balanced, still possessing the nuts, deepblackcurrant, and blackberry fruit. The finish,as expected, is long and harmonious. Ienjoyed this wine with a simply prepared ribeyesteak. It was perfect and at 15.5% abv, Ineeded the steak!I am sorry to report that you will have to takea trip to Slovakia to attain these wines or youcan find a kind Slovakian to ship a bottle ortwo your way! (S. Ramsay, W’est Solutions)W’est Solutions is a wine tasting /wineand customer service training andconsulting company working withcorporate groups, hotels/restaurantsand private individuals.If you would like to learn more aboutW’est Solutions, log ontowww.westwinetasting.com or callSandy at 07871 793 801 or email atinfo@westwinetasting.com


BiteFeb2011:Layout 1 27/1/11 18:41 Page 23Wine: Valentine’s Day Bubblesite grasped the opportunity thatValentine’s Day presents to visitBHenderson Wines this month andexplore their range of bubbles. Here are ourfive top picks which will infuse some sparkleinto your special day.Simonsig Brut Rosé 2007 – Its salmon1pink colour and nose of rose petals and freshberries makes this a classic pink bubbly. Pair itwith baked salmon, suggests David Henderson.Stellenbosch, South Africa, £12.50Bortolomiol Filanda Rosé NV – An2Italian prosecco made from the Pinot Noirvarietal. Classic prosecco with delicate butdistinctive notes and very pretty packaging.Bite would pair it with an antipasti platter.Valdobbiadene in the province of Treviso,Veneto, Italy, £12.50Fresita – A Chilean sparkling wine3infused with cherries hand-picked inPatagonia. It combines Chardonnay, Sauvignonand Moscatel grapes. Perfect withwhite chocolate-dipped cherriesor indeed any indulgent dessert.Chile, £6.95Bird the Hand4Sparkling Pinot Noir– A sophisticated sparkling winewith characteristic strawberrynotes and the assertive flavourone associates with Aussie wines.Try it with strawberries. AdelaideHills, Australia, £14.501Michell Ste Domains Blanc de5Noirs – Another Pinot Noir withplentiful bubbles and strawberry impressionscoming through in the nose, and on thepalate. The initial impression is dry, with asoft and fruity aftertaste. We would pair itwith seafood or paella. Columbia Valley,Washington State, USA, £12.Thanks to Henderson Wines– 109 Comiston Road – 0131 447 8580– 23 Roseburn Terrace – 0131 337 444.– info@hendersonswines.co.uk– www.hendersonwines.co.uk234523


BiteFeb2011:Layout 1 27/1/11 18:41 Page 2424The Insider: Choux swans forF. Scott Fitzgeraldhefs, almost invariably, eat simplywhen not on duty. Messrs BlumenthalCand Novelli like nothing better than acarry-out curry after work, Ferran Adriaenjoys clams stirred around the plancha in hislocal village eatery while sucking the insidesout of prawn heads and Mr Pierre Whitedoesn’t appear to eat at all, merely pushingfood around a plate as if it were still alive andhe was stopping it escaping. As a young chef Isubsisted on half pints of custard andevaporated milk during service and twobowls of Sugar Frosties at the end – whilstpraying the last dessert orders wouldn’tinclude devilled kidneys on toast or timeconsumingzabaglione. After all, the pubbeckoned.Later at the Braid Hills Hotel, then still miredin the culinary practices of the 50s, a curiousritual was carried out. Every night at 5.30precisely, a table was dragged into the middleof the kitchen, it was laid to the finestspecifications and then the head chef wouldcook his brigade anything they requested.The equivalent if you like, before the bustleof evening service, of a condemned man’sfinal meal. In no time the table was groaningwith veal Holstein, truites amandine and duckbiggarade. Ever the contrarian, I ordereddouble egg & chips with two slices ofdiagonally sliced bread and butter…everysingle night! The German chef (touching 70)and Swiss pastry chef (a breath short of his90s) would entrance me with stories ofkitchens past and I would never get furtherthan breaking the yolks with my doughytriangles, awed mouth too agape for chewing.It was then us young ‘uns job to, literally, tiethe sauce chef to his stove, where he swayedthroughout service for all the world like hewas cooking herring on a trawler in a forcenine gale. He never ate either; two bottles ofrum his only (lonely) sustenance, but he neverfailed to deliver an order on time and à point.The communal table ritual was revived in theold L’Alliance and Le Marché Noir restaurantsin the 80s, but my old chefs had long diedand their stories with them. There were notales of baking choux swans for F. ScottFitzgerald in a Swiss mountain hotel (later tosurface in Tender is the Night), or indeedwhat horrors passed for five-star hotelcuisine in Berlin during and after the war. Wewere reduced to someone questioning achef’s ‘attitude’ and said chef mumbling the80s equivalent of: “Whateva”.Ever the contrarian, I ordered double egg & chips with twoslices of diagonally sliced bread and butter...every single night!


BiteFeb2011:Layout 1 27/1/11 18:41 Page 25Gourmet Girl Goes To:Eddie’s Seafood MarketIt’s the Valentine’s issue,and we’re heady withnotions of love andpredictably, a little bithungry. I thought a visit toEddie’s Seafood Market inMarchmont would be agood place for menu ideasfor a suitably tasty dinner.Eddie’s opened in 1986,and has since become oneof the best-knownfishmongers in the city.They supply many of Edinburgh’s top chefs,and it’s well worth the jaunt across town tostop in at this buzzy shop if you aren’t luckyenough to be a local.Getting here early is the top tip for a chanceof finding the best of the day’s catches, andexpect long queues on Saturday mornings.Eddie himself, and indeed all the staff arealways ultra-enthusiastic about helping youto choose some great shellfish for a paella,expertly filleted fish, or deftly plucking oneof the live lobsters from the tank.So how about a couple of dishes to preparefor your good lady or fella (and not forgettingyourself) on the 14th of February? Thesupposed aphrodisiac qualities of oystersmight seem like a bit of a cliché, however thistheory goes back as far as Roman times so Ifigure it’s been tried and tested! Although acommon accompaniment, I’d avoid thesledgehammer qualities ofTabasco, and insteadsuggest pairing oysterswith a tangy mignonettedressing made withChampagne, white winevinegar, finely-choppedshallots and black pepper.For the bubbles, ‘blanc desblancs’ work well with thesaltiness of the oysters, soif you want to splash out,try a bottle of RuinartChampagne. Otherwise, try Lindauer’sexcellent and budget-friendly Special Reserve(both from www.majestic.co.uk).For a main course, it’s good to keep thingssimple. A BBQ would get my first vote, butsadly February’s temperatures don’t reallyallow, so instead go for pan-searing or grillinga chunky fillet. On any given day, Eddie’s willhave a great choice of fish for this kind ofdinner, and I’d be keen on a nice tuna ormahi-mahi steak. Teamed up with somefreshly made salsa verde, salad and newpotatoes, this is easy cooking, and leavesplenty of time for romancing!Leila Arfa writeswww.leilappetit.blogspot.comEddie’s Seafood Market–7 Roseneath Street, Edinburgh EH9 1JH– 0131 229 420725


BiteFeb2011:Layout 1 27/1/11 18:41 Page 2626Off The Trolley: TabletI’ve always been a bit curious about tablet.At first, I wasn't sure what to make of it.Like fudge but sweeter and grainier, itmade my teeth hurt. I found a recipe and wasshocked by what looked to be instructions toboil a bag of sugar with some condensed milkand while it has become one of my favouritetastes, I’d never tried to make it.However, a friend recently learned from hergrandmother how to make tablet, and sharedthe results. My three-year-old son had a tasteand was in heaven (exact words: “We getMORE, mummy. You go to the kitchen andget MORE.”) And so, I snagged hergrandmother's recipe, and decided to give it ago.In preparation, I quizzed another tabletmakinggran, who makes some of the besttablet. I told her that I’d bought a sugarthermometer. She raised an eyebrow. Sheasked if I had a recipe, then told me shedoesn’t work from one. She uses instinct.Tablet instinct is not something I possess. Tomake up for it, I decided to stir my boilingsugar and condensed milk with a spurtle.Whether this made any difference to thetaste I can’t say, but I did feel at least thetiniest bit Maw Broon. The result? A light,golden colour, slightly too soft. To some, thiswas exactly right. Others thought it shouldbe darker and more crumbly.And herein lays the mystery of tablet.Everyone you speak to will claim his or hergran has the best recipe. Everyone has aremembered taste from childhood: with orwithout vanilla, crumbly and dry or soft andveering towards fudge. The ingredients oftablet may be the same throughout thecountry, but the subtle nuances in tasteswould test even the finest whisky-noser.Tablet is the stuff of church fetes, bake sales,and grandmothers. And, as I learned, makingtablet is a bit of a hit-and-miss game. Youcan’t really go wrong with sugar andcondensed milk, but I imagine it takes alifetime to create the ideal – or, moreaccurately, idealised – form of tablet. Don'twait that long. Befriend a grandmotherinstead. (R. Edwards)I imagine it takes a lifetime to create the ideal – or, moreaccurately, idealised – form of tablet. Don't wait that long.Befriend a grandmother


BiteFeb2011:Layout 1 27/1/11 22:21 Page 27Whisky 101:Old PulteneyInver House DistillersOn the most northern tipof mainland Scotlandlies the town of Wick.It is said that the people ofWick led the fight forprohibition and eventually Wickbecame a dry town. What ashame!John Henderson, an ex-illicitdistiller with approximately 30years’ experience, built thedistillery in 1826. It remained inhis family for almost a centurybefore being purchased in 1920by James Watson. Since then,the distillery has changed handson numerous occasions and ispresently owned by InverHouse Distillers.The distillery uses twounusually-shaped stills. Thewash still has a large, bulbousboiling ball while the spirit stillhas a purifier on the lyne arm.The combination of the twoproduces a light spirit. Its watersource is from the Loch Yarrowand even though the barley isun-peated there is still a subtlebut distinctive peatiness in theflavour.The Review:Old Pulteney 17 year old – Highlands- 46% abv.The first smell almost gives its location away. Sea salt isprevalent with sweet aromas of honey, and hints ofbutterscotch. A distinctive oaked spiciness on the palatefinishes off this lovely 17-year-old. 90% of the spirit hasspent time in ex- bourbon casks with the final 10% inex-oloroso casks.You can find this wee gem at the Malt Whisky Shop on theRoyal Mile or if you don’t want to leave the comfort ofyour home, you can order it online. Approximately £46.95per bottle.Farewell! I am off to discover the wonders of whisky fornext month. (S. Ramsay, W’est Solutions)27


BiteFeb2011:Layout 1 27/1/11 18:41 Page 2828What’s In Season: Venisont Valentine would turn in hisgrave at the excesses andSextravagance spent in his name!Gone are the days of just a dainty,elegant card that says, ‘Valentine bemine!’ I’m going to lure my Valentinewith the passion in my heart. Headores anything baked in pastry, soI’m tempting him with VenisonWellington! The recipe below can beadapted for any meat, but I thinkvenison is perfect. If the big boys cancheat by using bought pastry, then socan we. You don’t have to use airdriedham, a good pâté works welltoo. Serve with seasonal veggies anda good wine. Bring back wooing andromance with food that says, “I loveyou!” (L.Harris)Venison WellingtonVenison loin (about a lb)Ready rolled puff pastry4-6 slices air-dried hamBeaten eggSalt, pepperTblspn oil, knob of butterPre-heat oven Gas 7/220 O C/425 O CMethod1. Heat oil and butter in a large frying pan untilsizzling. Sear venison on all sides untilcaramelised. Remove from pan, rest untilcompletely cold.2. Tear off a large piece of cling-film; lay on flatsurface, place ham in single layer on top.3. Season meat with pepper and a little salt (nottoo much as ham’s already salty). Place on ham.Using the cling-film, roll meat and hamtogether, making sure the plastic hasn’t beenrolled in with the meat. Twist the ends ofplastic tightly so the meat looks like a fatsausage. Pop into fridge for an hour to firm up.4. Place pastry onto floured board, brush edgeswith egg. Remove meat from plastic, place onthe pastry and roll up. Trim off the excesspastry and neaten up the ends. Gather uptrimmings, roll out thinly then stamp out asmany heart shapes as you like. Brush undersideof hearts and decorate the Wellington.5. Place on a floured baking sheet, seam sidedown, brush with egg and put into the oven.Bake for 15 mins, then reduce heat to Gas3/160oC/325oC for another 10-15.mins untilgolden. Before baking you can place a meatthermometer in one end, which will show youwhen the meat is cooked to your preference.What else you will find in my basket this month?Guinea Fowl, hare. halibut, clams, cockles. Spring greens, celeriac, kale. Rhubarb, blood oranges


BiteFeb2011:Layout 1 27/1/11 18:41 Page 29RestaurantsBengali and Indian DiningIgnite – Cuisine based on traditional recipesfrom Bangladesh and Northern India in asumptuous setting. Dining at Ignite is anexperience capable of rekindling your passionfor Indian food. Open 7 days for lunch anddinner. 272 Morrison Street, Haymarket– 0131 228 5666 www.igniterestaurant.comLancers Brasserie –A sumptuous diningexperience in Stockbridge offering awardwinningIndian cuisine. Three dining rooms,Lancers Mess, The Regiment Club & TheOfficers Club, can cater for every desireddining experience from an intimate dinner fortwo, through to private dining and up to largeparties. Try the Chef's Selection from the A Lacarte menu (£18.95) and the vegetarian andnon-vegetarian Thali (£22.95) and (£17.95)respectively. Open for lunch and dinner.5 Hamilton Place, Stockbridge, EdinburghEH3 5BA. Tel: 0131 332 3444 & 0131 332 9559.www.lancersbrasserie.co.ukBistros and BrasseriesThe Basement Bar & Restaurant – Dailychanging menu packed full of inspiring freshlycooked dishes sitting alongside comfortingstaples means that there is something for all inthis local institution. Priced to tempt you andus away from cooking at home. If you have notfound this place yet you are truly missing out.10a-12a Broughton Street – 0131 557 0097www.thebasement.org.ukListingsBisque – Casual gourmet dining using locallysourced food, served in a relaxed andcontemporary setting. The bright, airy brasserieand sunny garden terrace are perfect forbreakfast, brunch, lunch and dinner, not tomention a glass of wine from the well thoughtout list. Open all day, every day. 69 BruntsfieldPlace – Bookings: 0131 622 8163 orreserve@bisque.co.uk www.bisquebar.co.ukBrowns – Spacious brasserie-style restaurantwith trademark quality service and bustlingatmosphere. Choose throughout the day froma freshly prepared menu or enjoy a snack orpre-dinner cocktail in the bar. Bar open daily9am-10.30pm Sun, until midnight Mon-Thu, 1amFri and Sat; restaurant noon to 11pm daily(10.30pm Sun). 131-133 George St– 0131 225 4442.Elbow – Eat... the freshest produce fromcakes to steaks. drink...grape to grain &everything in between. Enjoy...the little thingsthat count. Open for breakfast at 11am. Livemusic 1st Friday of every month. Pub Quizevery Tuesday. Open mic every Sunday.Upstairs space available for free hire.133-135 East Claremont Street, Edinburgh, –0131 556 5662 www.elbowedinburgh.co.uke.s.i. – Englishman, Scotsman and an Irishman!Watch the chefs in the open kitchen createyour meal with fresh, homemade produce.Diverse beer list ranging from Timothy TaylorsLandlord of Yorkshire, to James Boags ofTasmania, whilst the bottle of wine on yourtable could be award winning. Expect value formoney, a comfortable environment and anenjoyable experience. 46 Queen CharlotteStreet, Leith – 0131 555 3103info@esibrasserie.com www. esibrasserie.com2929


BiteFeb2011:Layout 1 27/1/11 18:41 Page 3030ListingsBritish RetroMonster Mash –A traditional retro BritishCafe, ‘not so much Jimmy Choo shoes asjumpers for goal posts’. All your favouritehome-cooked meals from yesteryear madefreshly on-site.... just like ‘maw’ used to! Inaddition to a range of British favourites, a goodrota of daily specials and vegetarian options ofsausages guarantee a regular clientele. Fullylicensed, traditional beers & winescomplement the menu. Open for breakfast,lunch & dinner Mon-Fri from 8am and Sat andSun from 9am. 20 Forrest Rd– 0131 225 7069 www.monstermashcafe.co.ukCalifornianCalistoga Central & Sideways Wines –WINNERS of Speciality Restaurant of the Year.Great food, great wine, wine sales, winetastings, whisky tastings all available atEdinburgh’s Original Californian Restaurantnow based exclusively at 70 Rose St. LaneNorth, Edinburgh EH2 3DX – 0131 225 1233.www.Calistoga.co.ukEthical EatingUrban Angel – Open daily for brunch, lunchand dinner Urban Angel source the very bestorganic, fair trade, local and free range producefrom across Scotland. A creative menu with ahost of daily specials. Home-made breads,cakes and desserts and a reputation for thebest croissant and cakes in town. Numerouslocal and national awards, ‘best breakfast inScotland’ The Observer Food Monthly Awardsand ‘best budget dining in Edinburgh’ The ListFood & Drink Guide. Enjoy with a clearconscience in stylish and environmentallyaware surroundings. Private dining.Open – 121 Hanover St, Mon-Sat10am-10pm and Sun 10am-5pm– 0131 225 6215;1 Forth St, Mon-Sat 9am-10pm andSun 9am-5pm – 0131 556 6323.FillipinoRice Terraces – Recently opened, RiceTerraces is the only Filipino restaurant inScotland. Filipino chefs create authentic homemade dishes accompanied by a large selectionof Philippine beers and drinks. Open Tue-Fri5pm-11pm; Weekends 10am-11pm.93 St. Leonards Street, Edinburgh EH8 9QY,– 0131 629 9877 – www.rice-terraces.comFish and SeafoodThe Ship on The Shore – SeafoodRestaurant and Bar. Sustainable Scottishseafood served with simplicity and stylecomplemented by a carefully chosen andextensive wine and champagne list. Try thefruits de mer for two or the oysters, both withchampagne. The Ship also serves lobster,smoked salmon, mussels, crab, monkfish, bassand much more. Seasonal specialities includegame and meat dishes. Outside seating. Foodserved Mon-Sun noon-10pm.24-26 The Shore – 0131 555 0409.


BiteFeb2011:Layout 1 27/1/11 18:42 Page 31ListingsFrenchCafé Marlayne – An absolute winner! Bothbranches of this Edinburgh favourite have awell deserved reputation for servingconsistently first rate cuisine that is fresh,seasonal and skilfully cooked. The homemadedesserts are ‘to die for’. Open for lunch anddinner.13 Antigua Street – 0131 558 8244 and76 Thistle Street – 0131 226 2230.La Garrigue – Regional French Cuisine andTerroir Wines from the Languedoc/ Roussillon.A restaurant where “Chef/ proprietor JeanMichel Gauffre brings warm Languedoc to yourplate” (Pete Irvine in Scotland The Best). Thisrestaurant is simple and stylish with therelaxed ambience of a French bistro and it is afirm favourite with locals and tourists alike.Winner of the Good Food Guide Readers’Restaurant of the Year 2010 (Scotland). AlsoGordon Ramsay's Best French Restaurant 2010.Open 6 days for Lunch & Dinner, ClosedSunday. 31 Jeffrey Street – 0131 557 3032and 14 Eyre Place– 0131 558 1608 www.lagarrigue.co.ukLa P’tite Folie – Informal, bustling bistrowith mixed clientèle. Favourites includemoules frites, steak frites, beef bourguignon,duck, etc. Extensive wine list. 2 course lunch£9.50, noon-3pm. Dinner a la carte 6-11pm.Closed Sundays. Large groups catered for, setdinner available.9 Randolph Place – 0131 225 867861 Frederick Street – 0131 225 7983IndianBritannia Spice – This award-winning gemof the Edinburgh dining scene is often referredto as the best Indian restaurant in the Capital.In fact it won the ‘Best in Britain’ Award threeyears running! The menu is vast – Indian,Bangladeshi, Nepali, Thai dishes are served andthe prices are reasonable. Convenientlylocated in Leith near the Royal Yacht Britannia,Ocean Terminal shopping centre and theScottish Executive, Britannia Spice is served byfrequent buses from the City centre. OpenMon-Sat 12 noon-2pm; 5pm-11.45pm,Sun 5pm-11.45pm150 Commercial Street, Ocean Drive, Leith,EH6 6LB. 0131 555 2255.www.britanniaspice.co.ukSuruchi and Suruchi Too – Indian Cuisineat its best. Innovative cuisine from the majorculinary regions of India bought to Edinburghand skillfully prepared by master chefs.14a Nicolson Street and121 Constitution Street – 0131 556 6583and 0131 554 3268 respectively.info@suruchirestaurant.com &www.suruchirestaurant.comItalianAl Dente – Literally ‘on the tooth’ which istypical of freshly cooked pasta and typical ofthis authentic restaurant which serves ‘pure’Italian food. The changing menu includesdishes from Puglia to Tuscany and iscomplemented by regionally themed nightsonce a month. Food cooked with passion using3131


BiteFeb2011:Layout 1 27/1/11 18:42 Page 3232Listingsonly the freshest, seasonal ingredients. Idealvenues for corporate events private parties orbusiness lunches. Nominated for the EthicalGood Food Awards 2009.– 139 Easter Road, Edinburgh EH7 5QA– 0131 652 1932 mob 07530516822Santo’s Bistro – At Santo’s bistro we couldbore you by saying we do paninis, wraps, hotfilled rolls etc, etc... But, now open, at theheart of office-land, we are proud to serve realhomemade food that changes daily and is allartisan-made. By the way don’t be afraid of thecomfortable and expensive good look... youcan choose a good bite to eat from 2.50upwards. Fresh, simple, good, ‘no fuss’ foodmade daily – guaranteed! All you have to do iscome in and see for yourself. Open 8am-5pm.23 Canning Street, Edinburgh – 0131 228 6298.Kurdish and Middle EasternHanam’s – Edinburgh’s only Kurdish & MiddleEast restaurant proudly offers a wide variety ofauthentic dishes served with complimentarynaan bread. Traditional costumes, music, decorand speciality events throughout the year,ensure the Hanam’s experience is reallysomething to shout about. Also Shisha PipeBalcony. Open 7 days from Midday-Late.3 Johnston Terrace (nr the castle)– 0131 225 1329 and online booking atwww.hanams.comPolishPani Solinska – Fully licensedrestaurant/bistro serving the best traditionaland modern cuisine including classic dishessuch as Bigos and Perogi. Also serving lightmeals, soup, sandwiches, tea, coffee and cakes.Vodkas, beers and wines. Open for breakfast,lunch and dinner.73 Broughton St – 0131 557 6900.ScottishThe Forth Floor Restaurant, Bar &Brasserie – The best in contemporary eatingand drinking & un-paralleled views from theCastle to the Firth of Forth. Executive ChefStuart Muir uses fresh seasonal Scottishproduce to create food of the finest quality bymatching modern flavours with classicaltechniques. Fresh, sustainable seafood availablefrom the Seafood Bar whilst the Brasserieoffers round the clock eating. Brasserie: Mon-Sat 10am-10pm, Sun 11am-5pm; Restaurant:lunch – Mon-Fri 12 noon-3pm, Sat & Sun 12noon-3.30pm, dinner, Tues-Sat 6pm-10pm.forthfloor.reservations@harveyhichols.comBook on line at www.harveynichols.com– 30-34 St Andrew Square, Edinburgh,EH2 2AD – 0131 524 8350The New Bell Restaurant / HellersKitchen – The New Bell is Scottish seasonalcooking at its best using fresh, locally sourcedproduce. They offer a relaxed diningexperience in informal surroundings. Servinglunch & dinner every day 12noon - 2pm(Sundays 12.30pm) and 5.30pm until late. Pretheatremenu available and large partieswelcome. See the website for special offersand menus www.thenewbell.com233 Causewayside (5 mins from the Meadows)


BiteFeb2011:Layout 1 27/1/11 18:42 Page 33– 0131 668 2868.Sister restaurant, Hellers Kitchen, is a bright,modern bistro in the heart of the Southside.Chef Richard Heller cooks up a storm in thekitchen – from American style pancakes toperfectly cooked steaks and daily changingfresh fish dishes. For a quick bite, try one oftheir special recipe stonebaked pizzas. Theiron-site bakery delivers the perfect midafternoonpick-me-up of cupcakes, scones anddelicious desserts. Open all day from 8.30am(Sat 9am & Sun 10am). 15 Salisbury Place– 0131 667 4654,www.hellerskitchen.co.ukA Room In The Town, A Room InThe West End, A Room In Leith– Scottish bistro, BYOW optional.Open for lunch and dinner.In Town, 18 Howe Street – 0131 225 8204,The West End, 26 William Street– 0131 226 1036,In Leith 1c Dock Place – 0131 554 7427.Stac Polly – One of Edinburgh’s originalrestaurants for authentic Scottish food andatmosphere; now in its 21st year. Tasteful,traditional décor such as stonewalls, Antafurnishings and thistles combine withflickering candles, crisp linen and twinklingglasses to give a truly Scottish experience.Expect a menu of exciting interpretations ofmodern and traditional cuisine. Private roomsavailable and outdoor facilities in Dublin St.Open 7 days.29-33 Dublin St – 0131 556 22318-10 Grindlay St – 0131 229 540538 St Mary’s St – 0131 557 5754SpanishListingsIggs and Barioja – Est. 1989, Iggs nowspecialises in seafood. Lunch 2 courses £12.50,pre-theatre available and dinner à la carte.Barioja is a multiple award-winning restaurantserving paella and tapas. Great for parties. Alloverseen by the ever charismatic Iggy.15/19 Jeffrey St – 0131 557 8184 (restaurant)0131 557 3622 (bar).Tapa Bar and Restaurant – “Fantasticmeal, service excellent and choice of tapas”,“Excellent food and good value – and childrenfriendly!”, “Good food, fantastic service, greatvalue” (customer quotes for popular tapas barin Leith). Try the Chef's daily selection of Tapasserved on a sharing plate suitable for 2 persons(served 12.00-5.00pm / excl. drinks) only£10.00.19 Shore Place, Edinburgh EH6 6SW– 0131 476 6776 and 97 Hanover Street,Edinburgh EH2 1DJ – O131 623 1934.Open all day 7 days.tapa@tapaedinburgh.co.ukwww.tapaedinburgh.co.ukTex MexTex Mex – Donald Mavor, head chef andproprietor brings the heart of Mexico to yourtable, emphasising traditional Mexican foodwith an authentic menu. Try the flaming fajitasand the potent Margaritas ‘the best in town’.Good fun, tasty food and very affordable.64 Thistle Street – 0131 260 9699www.texmex2.com3333


BiteFeb2011:Layout 1 27/1/11 18:42 Page 3434ListingsThaiThai Orchid – Award-winning authentic Thaicuisine using the best locally sourced produceand imported Thai spices.3 course business lunch £7.95.5a Johnston Terrace (top of the Royal mile)– 0131 225 6633 www.thaiorchid.uk.comVegetarianHenderson’s Restaurant and Bistro –Delicious, wholesome food, using the best andfreshest of ingredients, all at reasonable pricesfrom Scotland’s legendary vegetarian restaurant,family run since 1962. Special diets and foodintolerances catered for. Mon-Wed 8am-10pm;Thu-Sat 8am-11pm; Sun Bistro open 12-8.30.94 Hanover Street, Edinburgh EH2 1DR– 0131 225 2131 and23 Roseburn Terrace – 0131 337 4444www.hendersonsofedinburgh.co.ukBars and Bar FoodAmicus Apple – Hardly a secret destination,Kevin Spacey, the cast of Gossip Girl and toppremiership footballers have been clockedenjoying an award-winning cocktail in recentmonths. However, the food is the real find!Whatever you fancy, leisurely lunches, languidevenings or late nights, you are guaranteed agreat time. 17 Frederick Street, Edinburgh– 0131 226 6055 info@amicusapple.comBoda Bar –A bohemian, cheeky, wee boozerwith a subtle Swedish twist. It is a cosy barwith a strike of craziness. If you are unluckyyou can get to hear Abba more than once pernight. But since we love Spotify - you canalways ask if you have any special requests.Since the owners love their wine, they havedecided to have nice wines at a good price so -try out the wine list. You can also try Idun's anew Elderflower Cider or maybe an OPAndersson Aquavit (only you have to singbefore you drink it). Or what about our CraftGuerilla nights -every last Wednesday of themonth. Check web for full event details. OpenMon-Fri 2pm-1am, Sat noon-1am, Sun 1pmmidnight.229 Leith Walk – 0131 553 5900www.bodabar.com Free Wifi.The Basement Bar & Restaurant – Realgem, with staff who have an interest inproviding unusual, quality drinks. A greathomegrown cocktail list, hand picked winesfrom local suppliers, beers that you won’t findin any high street bar and a dizzying range oftequilas. perfect atmosphere to relax and losea few hours. 10a-12a Broughton Street– 0131 557 0097 www.thebasement.org.ukThe Canons’ Gait – Traditional pub inEdinburgh’s old town with a selection of realales from Scottish micro-breweries. This barhas also gained a reputation for its impressivebar food. The menu includes traditional dishessuch as Crombies sausage and mash, fish ‘n’chips, haggis, neeps and tatties etc, moreambitious seasonal fayre and daily specials. Alloffer superb value for money. Food served:Mon-Sat noon8pm.232 Canongate, High Street, Edinburgh EH38DQ – 0131 556 4481 –canonsgait@dmstewart.com– www.canonsgait.com


BiteFeb2011:Layout 1 27/1/11 18:42 Page 35The Espy – Esplanade Bar & Restaurantoverlooking Portobello beach known for itswide range of menu options created withquality produce and freshly prepared specials.A new and comprehensive breakfast menu isnow being served from 9am to 1145am. Alsocoffees & teas, delicious wines, cask ales, coldbeers, cocktails and freshly squeezed fruitjuices plus free wifi & live music too. Bright seaviews and cosy sofas, you can relax and watchthe world go by friends. 62-64 Bath Street,Portobello, Edinburgh EH15 1HF– 0131 669 0082 www.the-espy.comForth Floor Bar – For the finest bespokecocktails, wines and draught beers head to thisswanky cocktail bar with curvy banquettes,chilled music and stunning views. Open fromnoon every day, Tues-Sat til midnight. Foodserved noon-7pm.Harvey Nichols, St Andrews Square– 0131 524 8350.Guilty Lily – Caught between thedecadence of 1940’s burlesque and thecomfort of your local watering hole, Guilty Lilywelcomes and seats you on some of thesquishiest sofas in Leith. An extensive menuthat includes, homemade specials prepareddaily, fresh ground coffee and scones, fabulouslive music, funky cocktails, fine beers and ales,fruity wines, free wifi and a huge big smile. Weare a family friendly café/restaurant and arelicensed for children. Café by day, bar andvenue by night. After the success of theEsplanade in Portobello, Amanda decided toshare the love with the good people of Leith.284 Bonnington Rd, – 0131 554 5824.www.guiltylily.co.ukListingsJoseph Pearce – A large airy bar at the topof Leith Walk. You can eat from 11am-9pmdaily. The menu changes seasonally, but alwaysinclude meatballs! Daytime we are more like acafe with a popular kidscorner for all ‘lattemothers’. Free WiFi. Night-time busy bar with arelaxed, cool, friendly crowd. Check out webfor all our crazy events www.bodabar.comOpen Sun-Thu 11am-12pm and Fri-Sat 11am-1am.23 Elm Row – 0131 556 4140.Nobles – With this café bar and venue, thePhoenix has risen from the flames. Sincereopening in April 2010 this classic Victorianabar has very quickly established a topreputation as a classy watering hole, fine eateryand live music hub. Nobles has a warm,inviting, contemporary feel but withtraditional, bold, wood and stain glass heritage.Food from the winter menu is locally sourcedand freshly prepared, weekend brunches aresuperbly tasty. Music plays a large part in theday to day life of Nobles and expect to seetop-drawer, original live music from Thursdaythrough the weekend after food service iscompleted at 9pm. Throw in High speed wi-fi,fresh fair-trade coffee, various organic looseleaf teas and the experience is complete. Open12pm-1am Monday to Sunday. Childrenwelcome. 44a Constitution Street, Leith,Edinburgh eh6 6rs – 0131 629 7215www.noblesbarleith.co.ukRoseleaf Bar Café – A cosy wee bar cafe inthe heart ‘o’ Leith serving fresh juices, real ales,homemade ginger beer, cracking coffee, looseleaf teas & “Pot-Tails!”... cocktails in teapots! Allserved up in Grannies finest bone china.Wholesome brunchies, lunchies, din-dins &3535


BiteFeb2011:Layout 1 27/1/11 18:42 Page 3636Listingsmunchies served from 10 till 10 everyday withdaily changing specials including Sunday roasts& home baked cakes all made with luv! Alllocally sourced, free range & organic wherepossible cause it tastes really, really good! FreeWIFI, wheelchair & child friendly. Open from10am-1am everyday. For bookings call0131 476 5268 or email info@roseleaf.co.uk23-24 Sandport Place, Leithwww.roseleaf.co.ukSofi’s – is a chic, hip, upbeat and popularlittle bar with many events, e.g ChampagneSundays where champagne is offered at greatprices, film nights every Monday, Knitting onTuesdays and lots more. Our lighter snacks areperfect with one of our many wines and wealso have a great new cocktail menu bothvirgin and alcoholic. Mon-Fri 2pm-1am, Satnoon-1am and Sun 1pm-midnight. 65Henderson Street – 0131 555 7019www.bodabar.com. Free WiFi.The Earl of Marchmont – The Earl abustling, community-based hub has acontemporary interior with generous outsideseating and beautiful lighting. On offer is anextensive all day menu served by a welcomingservice from all the staff. Enjoy chilled Sundayafternoons or a night out with friends andfamily. Visit www.renroc.co.uk and follow linkfor the Earl. 22 Marchmont Crescent,Edinburgh – 0131 662 1877.The Standard – Bar menu available all daywith a seasonal set menu changing daily.Breakfasts available at weekends, Roastsavailable every Sunday. Children welcome 'til6pm. We also now have a new cocktail/winelist available and excellent deals on spirits andbeers. Live sport shown in basement sports.Function room available to hire. All this makesthis new town bar a must for foodies, locals,sports fans and students. Sun-Thu 11ammidnight; Fri & Sat 11am-1am. Food servednoon-9pm. 24 Howe Street,Edinburgh EH3 6TG – 0131 225 6490www.thestandardbar.co.ukThe Street – Lively night time hot spot withan eclectic back bar, plus light bites & classicpub grub served until 9pm daily, light bitesuntil midnight on weekdays, check out “orangewendy’s” Wednesday Pub Quiz. Djs every Thus,Fri, Sat. Open everyday from midday until 1am.2 Picardy Place, EH1 3JT– 0131 556 4272 www.thestreetbar.co.ukThe Waterline –A warm and invitingBar/Bistro with views over ‘The Water of Leith’.Enjoy some of our fresh homemade food forlunch, dinner or simply when you get thenibbles as you relax by the cosy fire. Dine withfriends in our back restaurant area and choosefrom our large selection of wine, spirits,bottled beers & ales, or simply relax with acoffee or fresh Suki Tea as you surf the freeWIFI. Live music every Saturday night and every2nd Sunday afternoon or come along on aThursday night to join the popular pub quiz!For more info contact Sonia and The Team at58 The Shore, Leith – 0131 554 2425.Victoria – If Scandinavian style equalsminimalistic Victoria doesn’t fit. It is colourful,radiant and full of life. The crowd is a cool,


BiteFeb2011:Layout 1 27/1/11 22:21 Page 37friendly and open-minded and there are a lotsof events e.g. singles nights, Eurovision party,Come Dine with Me and what ever else thatpops up in our silly minds. We serve a lot ofdifferent drinks: Beers from 30 differentcountries and 12 different gins. Open: Mon-Fri 2pm-1am, Sat noon-1am; Sun1pm-midnight. Now also children licensedfrom opening til 5pm.265 Leith Walk – 0131 555 1638. Free WiFi.www.bodabar.comThe White Horse – on the Canongate hasrecently been re-opened by the Ross Brothersof The Earl of Marchmont. The bar is aninstitution on the Royal Mile where it has beenserving thirsty locals and tourists alike inseveral different guises since 1742. Come alongfor a glass of wine, pint, meal or simply acoffee and a slice of cake. Great bar menuavailable. The White Horse is also a free fringevenue in the private stable room to the rear ofthe building throughout the festival. Openingtimes: Mon-Thur 12 noon-11pm, Fri & Sat 12noon-12 pm, Sun 12 noon-11pm. 232 Canongate,EH8 8DQ – 0131 556 4481Cocktail BarsTonic – Edinburgh’s stylish, vibrant and sexycocktail bar has a new menu showcasing 40fabulous new creations with a twist on theclassics. A brand new selection of premiumspirits, bespoke bitters are also availableincluding up to 10 new products exclusive toScotland. Open 12 noon to 1am every day.34a North Castle Street, Edinburgh– 0131 225 6431 www.bar-tonic.co.ukCafés/InformalListingsEdinburgh Larder – A relaxed, bright andwelcoming environment with a deliciousselection of local, good quality food, usingorganic / seasonal ingredients whereverpossible. Great coffee from Artisan roast,fantastic teas from Eteaket, lovely home bakingand superb cakes. Fully licensed with tastylocal beer, wines from Friarwood and aselection of Scottish spirits. Free WIFI,wheelchair & child friendly. Open from 8am-5pm Monday-Saturday and 9am-5pm Sunday.15 Blackfriars Street EH1 1NB – 0131 5566 922www.edinburghlarder.co.ukDelicatessenDeli Polonia – Offering the largest range ofPolish produce in Edinburgh. We have a varietyof fresh breads which are a combination ofsweet and sour dough (half wheat-half rye), thebiggest range of fresh Polish Sausages and awide range of Polish beers and much muchmore... All nationalities very welcome. Come inand enjoy a coffee – www.delipolonia.com235-7 Leith Walk, Edinburgh – 0131 555 1281.Real Foods – is at the forefront of natural,organic and vegetarian food retailing and is thelargest Scottish retailer of Organic, Fair trade,Vegetarian and Special Diet foods. Opened inEdinburgh in 1975, Real Foods was also thecapital’s first natural food shop. With over 30years of trading, the shops have become anintegral part of the local community andprovide first rate customer service. Visit them3737


BiteFeb2011:Layout 1 27/1/11 18:42 Page 3838Listingsat - 37 Broughton Street, Edinburgh, EH1 3JU– 0131 557 1911 or 8 Brougham Street, Tollcross,EH3 9JH – 0131 228 1201 – or order onlinewww.realfoods.co.ukFood and Wine ClubBite Club – The gourmet food and wine clubassociated with this fine magazine! Exclusiveinvitations to bespoke events, discounts atrestaurants and bars, free tastings and more!For more info please email us atcontact@bite-magazine.comWine StoresAppellation Wines – This trulyindependent wine shop and internet businessspecialises in importing and selling wines thatyou won’t find anywhere else in Edinburgh.50% of stock is exclusive to Appellation Winesin the UK. Staff are knowledgeable andfriendly. The shop stocks some great examplesfrom the classic wine regions, but also expectsomething a little more leftfield too –definitely one for the wine enthusiast. Alsointernational beers and you can buy a coffeeand/or cupcake. 43 Dalry Rd, Edinburgh EH112BU – 0131 202 0985www.appellationwines.co.ukHenderson Wines – Independent winemerchant. Extensive range of wines,champagnes, beers & spirits. Wines range frompick ’n’ mix for £10 to bottles of £130.Collectable spirits also. Home delivery. 109Comiston Rd– 0131 447 8580 and new shop now open at23 Roseburn Terrace – 0131 337 4444.Sideways Wine Store – Californian winespecialist. Over 150 wines and beers available.Free delivery in Edinburgh area. Buy direct fromwww.Bottleshock.co.uk.70 Rose St. Lane North, Edinburgh EH2 3DX –0131 225 1233. www.Calistoga.co.ukWoodWinters Wines & Whiskies –Drinking wine is about pleasure and should befun whether you’re buying party wine sub £5 oryou’re a canny claret collector. Our shopis…small; compact and bijou. We treat ourcustomers like wine-loving friends; pointingthem in the right direction and getting to knowwhat they like. And, when we know what youlike, we can deliver more of it! Regular tastingsand a wide range of organic and bio-dynamicwines from small vineyards around the world.91 Newington Rd, Edinburgh, EH9 1QW– 0131 667 2760 www.woodwinters.comWine Tasting ClubW’est Solutions – are experts in wine,champagne and whisky education, customerservice training and retail promotional activitycatering to the food and wine retail sector,hotels, restaurants, bars corporate, and privateindividuals. If you would like to learn moreabout W’est Solutions, log ontowww.westwinetasting.com or call Sandy at07871 793 801 or email atinfo@westwinetasting.com


BiteFeb2011:Layout 1 27/1/11 18:42 Page 39Passionate about Food?Win a Years FREEMembership toClubBite Club is the Gourmet Food & Wine Club associatedwith Bite Magazine. We meet regularly to eat, drink,socialise and to learn more about food and liquid culture!To learn more please visit www.bite-magazine.comThis month Bite is giving awayone full year’s membership freeof charge to one lucky bitereader.As a member our Bite Club you will enjoy• A Membership Card which entitles you to Discountsat Selected Restaurants.• A Goody Bag which includes Celebratory Fizz• Free Bite Magazine Yearly Subscription• Invitations to Exclusive Monthly Food, Wine andCocktail Events• The opportunity to meet Like-Minded Individuals inan Informal, Friendly Environment.• Learn more about Food & Wine.To enter the prize draw simply send your details to contact@bite-magazine.comalong with your answer to the following questionWhy do you read Bite?The closing date for entries is February 28thPlease note: your data may be passed on and may be used for further promotions.Full competition rules are on www.bite-magazine.com


BiteFeb2011:Layout 1 27/1/11 18:42 Page 40“Feeling a bit bubblyand fancy a bite?”Book Dinner Tuesday to Saturday during February and we will welcomeyou with a glass of our fab champagne – Cheers!!February is a great month for Scottish fish and shellfish and with themenu changing daily you’ll be able to sample all the best that Scotlandhas to offer!Our £10 for 2 courses lunch deal continues throughout February.60 Henderson Street, Edinburgh 0131 538 6131 www.cafefish.net

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