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Béarnaise sauce – a love story
Some dishes find a special place in a country’s conscience. Béarnaise sauce has stuck in the Swedish one. A rich emulsion of butter and lemon flavoured with tarragon and sharpened with vinegar, béarnaise sauce is a great companion to red meat. In Sweden, my home country, it is ubiquitous. You find it on most restaurant menus,…
Naked Wines Tasting
I will either disappoint or re-assure but this is not a post about when I tasted wine naked. It is about when I went to a Naked Wines tasting and road show. I’m a Naked Wines angel which means that I give the wine seller Naked Wines some money every month. The money…
Sweet Dreams: Chocolates and Marshmallows
Sweet dreams are made of this: Chocolates from Coco and first Marshmallows from Burgh Bakes. Marshmallows How long is it since you ate a marshmallow? How would you describe the taste? Chances are you’ll say quite a while and squidgy and over sweet. Prepare to have all your perceptions challenged.…
Ondine’s Crustacean bar – perfect festival food
July 2011 Visiting the Edinburgh Festival this August? You’re in for a treat on 5 August, when Ondine welcomes The J Sheekey pop-up at Ondine on August 5th. J Sheekey is Roy Brett’s favourite restaurant. It has the same approach to fish and shellfish and as Head Chef Richard Kirkwood…
Kitchen Porter, A Night To Remember
A guest post from @Haveforkwilleat – thank you! If you had asked me two weeks ago about visiting a complete strangers house along with another sixteen people I didn’t know, I would have said you were mad. But this is the concept of a secret supper club, visiting a host…
Buckwheat – a favourite ingredient
Buckwheat’s not just for blinis. In recent months I’ve been enjoying this ingredient in several ways: as flour, in soba noodles and as the full ‘grain’. Buckwheat is wheat and gluten free (if that’s important to you) but the thing that makes me fond of it is its flavour. It has more flavour than…
Michael Smith – Celebrating inconvenient food
By all accounts Michael Smith cut quite a dash in Manhattan on a recent visit with Visit Scotland. The kilted chef (@Kiltcuisine on Twitter) certainly stood out at the recent Taste of Edinburgh Festival. He was relishing the fact that there were so many real food lovers around that weekend. I…
Dinner by Heston Blumenthal – Perfection
This post could consist of just 4 words. You Must Eat There. I will however, write a little more and leave you with the photographs and some impressions to savour. Bookings are slightly easier to make now, but count on waiting 3 months unless you are very lucky. Mark 1st…
Craig Millar: exceptionalfFood and service
If you live in a city like myself, it’s too easy not to escape once in a while. But when you do, it can be just like being on holiday. Recently, Mr EF and I drove into Fife to St Monans, just an hour and a quarter’s drive from Edinburgh. …
Setting up The Honours – an interview with Paul Tamburrini
Martin Wishart and Paul Tamburrini are launching The Honours, a brasserie in the heart of Edinburgh. Together, they are hoping to make an exciting space with excellent food. Where Wishart’s is formal fine dining, this new venture will be informal, relaxed and child friendly and the quality of food and…