QUILON – INDIAN WINE EVENT

A guest post by ‘O&M’ *

We were thrilled to be invited to Quilon recently to take part in a press event showcasing Indian Wine, with the focus being on two particular vineyards, Grover Zampa and Sula.

Quilon – Indian wine event

Indian Wine is relatively unknown in our supermarket shelves or wine shops. India’s APEDA (Agricultural and Processed Food Products Export Development Authority) is leading a brand promotion of Indian Wine to raise publicity in Europe and particularly in the United Kingdom.

Quilon – Indian wine event

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KONDITOR AND COOK

Konditor and Cook, the boutique bakery, is best known for its brownies and its Curly Whirly cake, a decadent chocolate cake with a vanilla mascarpone icing. The Konditor & Cook chocolate cake has always been one of the biggest sellers for the bakery, and the story goes, when Mrs Simon of Sloane Square requested a vanilla filling instead of the customary ganache one Thanksgiving, the Curly Whirly was born.

In addition to the delectable delights that you can buy from the six Konditor & Cook stores throughout London, Konditor & Cook also run a cake school and I couldn’t resist the opportunity to try the Curly Whirly Experience one Saturday afternoon, a baking class where we learned to make the Curly Whirly Cake with a Vanilla mascarpone frosting and some Curly Whirly Brownies with Cream Cheese Swirl.

Konditor and Cook – Brownies & cupcakes

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HAKKASAN HANWAY PLACE

Hakkasan Hanway Place needs little introduction and is the first of the Hakkasan restaurants to open. Hakkasan was designed by famed interior designer Christian Liaigre and embodies the height of sensuality with its wooden screens intertwined with black and gold traditionally-drawn panels. Opening in 2001, in 2003 Hakkasan was awarded a Michelin star, which it has retained to this day.

Hakkasan offers both an a la carte menu as well as a dim sum menu. On Sundays, it has a special ‘Dim Sum Sundays’ menu which is priced at £58 per person (with a minimum of two people sharing) and which I thought to be really good value. The menu included a selection of dim sum as well as cooked dishes. Moreover, the menu included a choice of a starter cocktail, half a bottle of Louis Roederer Brut Premier NV Champagne each, and a choice of after dinner cocktail. We all agreed it was a great way to spend a lazy Sunday afternoon, enjoying some good food with good company and with lots of booze.

Hakkasan – Louis Roederer champagne

The menu begins with a crispy duck salad with pomelo, pine nut and shallot. The salad was really lovely. The duck was, as the menu suggested, nice and crispy, and it worked well with the sweetness of the pomelo.

Hakkasan – Crispy duck salad

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MEXICO BY KITCHEN THEORY

Mexico by Kitchen Theory is a collaborative gastronomic project founded by Jozef Youssef who has worked at the Fat Duck, Helene Darroze at The Connaught, The Dorchester Hotel and is also the author of Molecular Gastronomy at Home. Kitchen Theory began as a website aimed at sharing knowledge in the field of gastronomy covering topics such as food science, food culture, food history, multisensory flavour perception, neurogastronomy and molecular gastronomy which has now manifested into experimental dinners, workshops and guest talks.

Mexico by Kitchen Theory is a labour of love, with Chef Youssef having spent over a month in Mexico researching the project, delving into the country’s rich culinary history and working with top Mexican chefs. He has also teamed up with Oxford University’s Professor Charles Spence, the head of the Crossmodal Research Laboratory. Professor Spence is interested in how people perceive the world around them, particularly, how our brains process the information from each of our different senses (such as smell, taste, sight, hearing, and touch) to form the extraordinarily rich multisensory experiences that fill our daily lives. Together the pair is working towards a remarkable sensory dining experience as part of ‘the chef and the scientist’. With Mexico by Kitchen Theory, the idea is to shatter the UK perception that Mexican cuisine is mostly based on Tex-Mex and rather, it can be a sophisticated Central American fare with a refined, modern, multisensory twist.

We tried a beautiful four-course lunch menu which began with the ‘Holy Trinity’ of corn, beans, and chilli. The starter was so called as corn, beans and chilli have historically formed the ‘holy trinity’ of the Mexican diet, providing a balance of proteins and vitamins. This course was delightful, with a beautifully textured refried bean puree topped with grilled corn in husks, some soaked guajillo chilli chiffonade and huitlacoche which is similar to corn fungus or Mexican truffle.

Mexico by Kitchen Theory – Holy Trinity

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PERCY AND FOUNDERS

Percy and Founders

Percy and Founders, an elegant bar and restaurant, opened in the spring of 2015 and offers a contemporary British menu. Open all day, everyday, Percy & Founders serves everything from a quick morning coffee, to business lunches to a sit down dinner. It has also an eloquent bar area, and is equally ideal for evening cocktails. On weekends, Percy & Founders serves boozy brunches and Sunday roasts.

Executive Chef Diego Cardoso brings with him a wealth of experience having worked a seven-year stint as the Head Chef at Angela Hartnett’s Murano. The menu is seasonally and showcases a comprehensive selection of dishes. The drinks list is also comprehensive and affordable. It includes wines from both small grower labels as well as established producers, and a variety of cocktails, mocktails, bottled craft and draft beers. In the nicer summer months, there is also an alfresco drinks area on the terrace.

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‘NIKKEI CUISINE: JAPANESE FOOD THE SOUTH AMERICAN WAY’ BY LUIZ HARA

One of my favourite food bloggers / supper club chefs / cookery writer is none other than Luiz Hara from TheLondonFoodie who cooks some of the most extraordinary Nikkei food imaginable. I have had the the opportunity to sample his cooking on numerous occasions at his supper club events in his East London home, and following on from the success of his supper clubs, Luiz has recently brought out his first cookbook. Called ‘Nikkei Cuisine: Japanese Food the South American Way’, the book is a celebration of the best that South American inspired Japanese cooking can offer.

I strongly urge you to try one of his supper clubs which you can book through his website. Failing that, you can try and replicate some of his recipes, one of which, I had the opportunity to help prepare at his cookery class. The dish was salmon and passion fruit tiradito which I love because it is so fresh, lively on the palate, tangy and visually appealing. I am featuring the recipe below and I hope you enjoy it as much as I do.

Nikkei Cuisine: Japanese Food the South American Way

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PIZZA UNION KINGS CROSS

Pizza Union

Pizza Union is a pizzeria that serves a variety of fire-baked Roman style thin and crispy 12″ pizzas, salad, Dolce, gelato, and a selection of drinks. The restaurant itself is contemporary looking with a casual counter style service. Pizza Union has an easy-going atmosphere, and the staff were all friendly and helpful. Most importantly, it has free wifi! Pizza Union is known for their “Superfast” service, which is true because I could see that their turnover rate was really high.

Pizza Union has two branches, one in Spitalfields and one in Kings Cross. The latter is close to the station, and can be found on Pentonville Road. It opens everyday from 11am to midnight and no bookings are required. What’s more they offer takeaway too. If you’re craving their pizza from afar, you can order through their website and pick it up at the branch.

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BAO

Bao, the Taiwanese sensation that is the talk of Soho, was everything that I expected it to be and more. Bao serves BAOs, Chinese steamed buns with a variety of fillings plus a number of other Taiwanese specialties. It’s a no frills kinda place, simply decorated, tiny and cramped with little wooden stools. Yet all this matters not when you taste the sensational flavours that Bao dishes up. Little wonder that there are constant queues lasting for upwards of an hour out front.

Bao came from humble beginnings, more specifically from a Taiwanese trio in their twenties (including a brother and sister). The three first set up a food stall in North-East London and quickly gained a loyal following. Enter, the Sethi family as backers, the people behind the Michelin starred Trishna, Gymkhana and Lyle’s, and Bao on Lexington Street was born.

Everything was really, really good, but the classic bao (£3.75) with slow braised pork belly, preserved vegetables and peanut powder was my favourite. The pork was superbly tender with a lovely sweet tenderness to it. The bun was light, airy and sweet, and I loved the aroma and nuttiness that the peanut powder provided. Finally, the preserved vegetables added a touch of acidity to cut through some of the richness of the pork. This was nothing short of spectacular.

BAO – Classic bao

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