Cardiff Bites

A Steak to the Heart

2012-02-03T21:22:00.000Z

I have a confession to make. This isn't easy to say but I need to get it off my chest. I've lived in Penarth for just over 6 months, not a 10 minute walk from the venue but it took the offer of a launch night to get me there. I haven't been avoiding it, more building up to it after disappointingly average meals elsewhere in the town. I'd heard good things and an invite from Cake Communications to a new steak night piqued my interest. Wrapped up against the cold, camera in hand, I headed into the night.

Not heard of Pier 64? Well if you live in Cardiff you've probably heard of their old premises, the critically acclaimed Le Gallois. It's a good pedigree to have - with chef Grady Atkins now rattling the pots and pans at Park House Club, owner Francis has turned his attention to Penarth Marina and to the humble steak.

I say humble but with prices on the Main Menu at £15.95 for an 8oz sirloin (add an extra £5 if you want chips and a sauce) it's a bit pricier than other steak houses in the city. So when the email arrived in my inbox announcing a new monthly steak and wine night with a meal priced at £15, I was already salivating.

Think steak night and you probably conjure up images of chain pubs serving overcooked, leathery rumps and a glass of warm Blossom Hill. As soon as we entered the building, we knew this would be different. Taking the leather seating, white-washed walls and dark wood that is standard in most new venues, Pier 64 managed to elevate itself with a little mood lighting and making a quirky feature of a wine rack dividing wall. Even the cutlery is pretty special.

I could do a whole blog just on cutlery! [Photo: Cardiff Bites]

The steak for the evening was a rib-eye cut, normally priced at £17.95 in it's unadorned state - and let's face it, most of you would be wanting some kind of side dish with that! My partner and I both ordered it medium-rare, relieved that the waiter didn't protest this after the debacle at The Corner House where we were told we couldn't have it cooked like that. If you're going not going to cook the steak how I like it, why bother asking?!

Beef! [Photo: Cardiff Bites]

The steak arrived, plated up simply with some gently-roasted vine cherry tomatoes. Sides followed of fries and a Bearnaise sauce, served in it's own ceramic jug.

With all the trimmings [Photo: Cardiff Bites]

To use that old foodie cliche, cutting into the beef really was as easy as running a hot knife through butter. Chargrilled on the outside, the inside was perfectly pink - tender and juicy. The chips looked pale and insipid but were thankfully full of flavour and well seasoned, if not very crisp. The sauce and tomatoes added a splash of colour to the plate - the toms bursting with juice, whilst the sauce was light and bright with lemon and a generous helping of tarragon. This was without a doubt THE best steak I have eaten in a very, very long time.

Cornering Francis, I asked him what his secret was. Giving a very Gallic shrug he replied, "Good quality ingredients, cooked well" as if it was the simplest thing in the world. Which it is, to a point. Except so many people get it wrong and end up serving soggy chips and a shoe-leather steak!

Relaxing after the mains, I found myself day-dreaming about sticky toffee pudding. I think the waiters at Pier 64 are psychic as I was then handed a dessert menu containing that very thing. It was duly ordered along with a Rhubarb and Custard Jelly with Ginger Ice Cream for my partner - both priced at £5.95 each.

Rhubarb & Custard Jelly [Photo: Cardiff Bites]

The jelly was a pure party piece - tart fruit jelly atop a creamy set custard and served with a delicious ginger ice cream. This played with textures and temperatures in a really light-hearted play on a classic flavour combination.

What dreams are made of [Photo: Cardiff Bites]

After my pudding daydreams, the sticky toffee pudding didn't disappoint. Served warm, the pudding itself was light, moist and studded with dates. The sauce was deliciously sweet and sticky and the brandy snap base for the vanilla ice cream was a nice touch.

The steak night looks to be a regular thing so even if you can't afford to dine at Pier 64 normally, we recommend saving your pennies for what it an absolute bargain. Francis is also proposing a wine tasting session at each event, priced at £10 per person.

Fat and happy we waddled home, vowing to return.

Mini Bites: February

2012-02-03T20:19:00.000Z

Hello! Feels like ages since I've done one of these. Christmas and New Year was so hectic that February has creeped up on me. Between that and the cold weather it's all a bit of a shock.

New Food Festival Announced

Eagle-eyed foodies may have spotted a new Welsh food event has been announced for this coming autumn. Not many details have been announced about The Wales Food & Drink Show, scheduled to take place 26th - 28th October, but watch this space.

Clubbing Together

Delighted to see the return of The Ethical Chef's supper club, being hosted at The Pot Cafe in Roath. Where else could you get a delicious 5 course meal for a mere £15?

Foodies Celebrate Launch of New Site

Friend of the blog, Nikki of Your Last Mouthful has announced that her website is being officially launched next week at Park House Club. If you want to know more or fancy winning tickets to the launch party check out her blog!

Coming up...

Reviews of Harvester (yep, that one) and .cn, a preview of Pier 64's new steak night and a cheeky little recipe from a top Welsh chef!

That's amore!

2012-01-29T20:46:00.000Z

It's that time of year again. The cards have been in the shop for weeks. Pink hearts festoon every shop - along with tacky teddies, devils and Coldplay CDs. With two weeks to go you're either dreading the thought of sharing a restaurant with other apparently romantic types or you're sticking your head in the sand until the whole thing goes away and we can get on with more interesting things.

Okay, I'm a cynic (or hadn't you noticed?) but occasionally my heart does melt just long enough to write a post about Valentine's day which doesn't involve me complaining about the above for more than 1 paragraph.

Anyways, now that that's out of my system spare a thought for the chefs, kitchen staff and waiters who have to work on this most romantic night of the year. Just how do you go about creating that perfect atmosphere, or even harder - the perfect menu. Luckily for you, Kurt Fleming, Executive Chef at ffresh Restaurant and Bar at Wales Millennium Centre, humoured me to an interview.

Executive Chef, Kurt Fleming (Photo: WMC)

How do you create the perfect, romantic menu?
That depends on who you are cooking for. First find out what they like and play to their strengths. If they like chocolate avoid the lemon cheesecake dessert, and go for something like a chocolate fondant pudding. That’s always a winner. Overall my advice is keep it simple as you don’t want to spend the night in the kitchen. A Spaghetti Bolognese never fails. Everyone has seen Lady and the Tramp!
On St. Valentine’s night I’ll be cooking for 70 couples in ffresh so I’ve put together a menu that offers something creative and uses award-winning locally-sourced ingredients but also, hopefully, something for all tastes. To start we have white bean and truffle soup, duo of salmon rillette and hot roasted mousse with pea puree and cucumber relish or rolled ham hock and rabbit terrine with red onion marmalade followed by roasted sirloin of beef, cottage pie, creamed savoy cabbage and puy lentils; halibut and oxtail, curly kale and wild mushrooms or pork belly, sticky ribs, black pudding mash and apple sauce. To finish there is an assiette of desserts to share including chocolate mousse, passion fruit crème brulee, vanilla pannacotta and gateau opera. We are also serving oysters in a sherry and shallot vinaigrette.

What do you think of aphrodisiacs? Are oysters and champagne cliched?
Sometimes it’s not the actual food that’s the aphrodisiac it’s how you serve it. Feeding each other oysters is far more sensual than eating them alone. Champagne is only clichéd if the person you’re trying to impress isn’t a lover of Champagne. But I love a good bottle of Pol Roger gold label.

This is where the magic happens! (Photo: WMC)

Any funny restaurant proposal stories?

When I was working at the Miskin Manor one fella dropped his fork on the floor. As he bent down to pick it up, his girlfriend thought he was proposing and shouted ‘Yes.’ Everyone in the restaurant turned to watch them and the man sat back in his chair and said ‘What? I was only picking up my fork!’ It must have been so embarrassing for his girlfriend.

What have you cooked to woo a potential partner?

A cold chocolate mousse – but I didn’t serve it with a spoon! It worked too. We now have a two-year-old son!

A big thank you to Kurt for agreeing to be interviewed. If you fancy spending Valentine's Night at Ffresh you can see the full menu and book online now.

Tell the folks back home this is the promised land callin'

2012-01-29T20:18:00.000Z

The Promised Land has certainly come a long way since I first visited back in 2010 - mixing its deli-style menu with live music events galore. Speaking with Amy Shaw, manager of the venue, it became apparent she was a lady after my own heart - both being rather fond of night's out involving good company, bottles of wine and small plates of food to pick over. This love of informal dining coupled with the arrival of a new chef, formerly of Pica Pica, has seen them develop a tapas menu and I was lucky enough to go along and preview some of the dishes.

Amy was very keen to stress that whilst the dishes may seem familiar at first glance, they do have a twist which keeps them unique to Promised Land. This was a relief as my initial thoughts were how similar the preview menu was to chef's last venue.

The Pan con Tomate was disappointing. Not because it was bad, more because I'd had such excellent stuff in Barcelona. Forgoing the Catalan style that I love, this was more of a bruschetta - fresh and tasty enough but the tomatoes could have done with a bit longer at room temperature before serving.

Patatas Bravas were truer to their origins - being crisp, with a generous dose of paprika and set off by a spicy tomato sauce. Spanish Baked Prawns were perfectly cooked but could have benefitted from chef being a tad more generous with the advertised chilli and sherry.

The Chicken Croquettes divided opinion on our table - I loved the contrast of crisp crumb and creamy chicken but my fellow diners found them too sloppy.

Red wine soaked Chorizo (Photo: Cardiff Bites)

One thing we all agreed on was how amazing the chorizo was - thick slices, soaked in Monte Haro rioja, herbs, spices and a twist of lemon zest before frying. These were lip-smackingly good.

The Bacon Wrapped Stuffed Dates were similarly enjoyed, though it did take chef two attempts to perfect them. The first attempt (below) was slightly overcooked meaning that the almond inside the date had hardened, the goats cheese had vanished and the whole thing was a tad disappointing. Luckily chef brought us another plate of properly cooked dates and they were heavenly - chewy fruit, crunchy almond, creamy cheese and crisp bacon (because we like our adjectives beginning with a 'c'!) .

First date jitters (Photo: Cardiff Bites)

Next followed Garlic Mushrooms, which were firm, moist and packed with garlic - pretty much what you'd expect, and the Cinammon, White Wine and Paprika Brushed Chicken Skewers. Like the prawns there was a danger (almost an expectation) that these would be overcooked so it was a delight (and a relief!) to find that the chicken was juicy and with the warm flavour of the cinammon coming through, managing to evoke thoughts of Morroccan tagines rather than Christmas cake.

Cinammon Chicken Skewers (Photo: Cardiff Bites)

We finished off the night with some brightly coloured dips - a spicy pumpkin (very nice) and a vibrantly coloured beetroot (lovely flavour but the texture of jarred baby food), and another appearence of the chorizo, this time paired with some beautifully cooked cod.

Chef had obviously enjoyed experimenting in his new kitchen and for the most part it worked. Dishes such as the chorizo, chicken skewers and croquettes were far better than I'd eaten at other venues in the city, whereas the dates, prawns and the tomato bread possibly need a little bit of tweaking over the next week or so before you lot get a chance to sample them.

This is definitely worth a visit and with an anticipated price of £7.50 for 3 plates plus bread, a bargain to boot.

Luncheon Meat

2012-01-14T10:36:00.000Z

Happy New Year! I haven't abandoned you but the Christmas period left me exhausted. Mamma Bites put on a fantastic spread and frankly I couldn't face writing about food after all that!

Luckily I've recovered from the festive gluttony and the blog is back in business.

I say luckily but Friday 13th meant more superstitious types were barricading themselves into their homes for fear of seeing a black cat.... or something. I on the other hand was striding out into the city centre in search of a good lunch and had my sights set on The Meating Place, part of The Chameleon Group which owns The Potted Pig amongst others. With this knowledge it would be fair to say expectations were high.

Occupying the site of the former Porto's restaurant, the interior has kept the rustic beams and added some mirrors to enhance the light in an otherwise dingy room, along with some rather arty black and white photographs - the whole effect was rather juxtaposed but somehow worked, though I'm not entirely sure you'd be able to see your meal of an evening.

They've also kept the hanging racks which were synonymous with its previous incarnation and the a la carte menu boasts several skewers which will be cooked and served suspended from the ceiling.

As it was a little past one we opted for the lunch menu which, at £9.90 each for 2 courses, seemed reasonable. I ordered a Clam, Chorizo and Butter-bean soup to start, whilst my partner opted for the Salmon Gravlax. The soup was warming - sweet little clams in a rich tomato broth with spikes of paprika from the chorizo worked beautifully. My only complaint is that it was somewhat spoiled by the beans which, instead of being smooth and creamy, were somewhat hard and felt gritty on the palate. The salmon was pleasant, served with a cream cheese mousse and crushed pistachios. The mousse was surprisingly sharp, cutting against the dill cured salmon but the nuts were a nice touch.

Onto the mains and they couldn't have been more different. My partner's Fried Sea bass was served with crushed new potatoes. Disappointingly there was not a trace of the lemon butter advertised and the small portion of fish was overcooked, leaving the potatoes the highlight of the meal. By comparison my Beefburger was a monster. A fat chargrilled beef patty served in a chargrilled bun with chargrilled bacon, cheese and tomato (which may or may not have been chargrilled) and some fat chips. It was HUGE and made the portion of sea bass look even more ridiculous. I tucked in to find a well seasoned burger and crispy bacon with juicy tomato slices - though the chargrill somewhat overwhelmed the flavours, leaving everything with a slightly burnt taste. The chips were pleasantly fluffy inside but lacked the outer crunch of a decent chip. A shame because they looked the part - a potato basically quartered and the ends blunted off. It was more like a roast potato and I wonder if they'd been reheated in the oven rather than fried. The good news is that despite their size, they did retain their heat.

Overall, whilst this wasn't a bad meal, it did leave us feeling somewhat deflated. Everything was pleasant but nothing really shone. We're considering visiting for the a la carte menu (come on, who doesn't want their dinner suspended from a ceiling) but will be giving the lunch a wide berth.

Food Bloggers Unplugged

2011-12-16T11:16:00.001Z

This morning I was tagged by the lovely Amy from Amy's Tiny Kitchen to take part in an unplugged questionnaire started by Susan of A Little Heaven on a Plate. The basic idea is to find out a little bit more about the writer behind the blog, what inspires them and perhaps discover some other great food bloggers in the process.

Pic courtesy of ALBoHoaP

What, or who inspired you to start a blog?
I'd been writing about food online for a few months before this site was born. The original spark was a meal out with some work colleagues at Zushi but as I wrote more it became apparent that my writing needed a proper home.

Who is your foodie inspiration?
I grew up surrounded by fabulous cooks. My maternal grandmother (affectionately known as Nonna) grew up in the South of Italy before moving to Wales with her young family, bringing with her a wealth of knowledge about gnocchi, pizza and fantastic rosemary roasted lamb. My mother continued this cooking at home in a wonderful Cymru-Italian mash-up of meatballs and Welsh cakes. My paternal grandmother was born and raised in South Wales and is a prolific baker who would turn out cakes, loaves and pies every Sunday for the family. Being surrounded by fantastic food, and being a naturally greedy child, it was inevitable that my stomach would become my obsession.

Your greasiest, batter-splattered food/drink book is?
Despite owning a number of cookbooks, I'm actually rubbish at following recipes to the letter. That said, some of the books are quite well thumbed. Feast by Nigella Lawson is my go-to book for chocolate cakes and her Quadruple Chocolate Loaf Cake is a firm favourite in the office. I also love Supper for a Song by Tamasin Day-Lewis and always use her pizza dough recipe. My favourite at the moment is The Flavour Thesaurus by Niki Segnit. Not so much recipe book but a wonderful treasure trove of ideas. I feel completely confident to pick up the most bizarre ingredients knowing this book will guide me in what to eat with it.

Tell us all about the best thing you have ever eaten in another country, where was it, what was it?
An Iskender kebab on the Marmara coast in Turkey - thin slices of hot lamb meat (think good roast dinner not greasy 3am chip shop offering) cooked with a thick tomato sauce and served on a grilled pitta with plenty of cool, sharp yoghurt. You will never drunkenly eat a donner again after having this beauty. I also fell in love with the Tomato Bread in Barcelona. It is so simple but absolutely delicious.

Another food blogger's table you'd like to eat at is?
Ooh a tough one! Babette from Corpulent Capers had me drooling over her descriptions of Caribbean soul food recently. I'd also love to eat at Lesley's Kitchen table as her tweets always have my mouth watering. I'm also really excited about David from I Want to Bake Free opening a tea room in the new year (fingers well and truly crossed!) as I can't wait to try his cakes.

What is the one kitchen gadget you would ask Santa for this year (money no object of course)?
I'd love some proper knives so if anyone fancies splashing some cash then it'd have to be a set of Kin Knives. More realistically I'm hoping to find a deep-fat frier under the tree.

Who taught you how to cook?
Whilst I learnt the basics from my mother and grandmothers it wasn't until I left home and started cooking for myself that I really started cooking properly - a combination of family and Nigel Slater I think!

I'm coming to you for dinner what's your signature dish?

A simple roast chicken stuffed with rosemary and lemon served with garlic and herb roasted potatoes and a large rocket and parmesan salad. For pud it'd be a white chocolate and strawberry cheesecak e.

What is your guilty food pleasure?
Tinned hotdogs. And I don't feel remotely guilty!

Reveal something about yourself that others would be surprised to learn?
I won trophies for Irish dancing when I was a kid.

Ok so the next 5 nominees to do this are:

Lesley from Lesley's Kitchen
Lis from Ode to Cuisine
Rachel from Food Glorious Foods
Deri from The Ethical Chef
Hannah from Love to Dine

Will they accept the challenge?

Cornering the Market

2011-12-11T11:40:00.000Z

Opening a new venue on the site of one of Cardiff's most popular gay pubs was always going to be a controversial and unpopular decision. So when Mitchell and Butler decided that the oldest surviving gay pub in Wales, The King's Cross situated on the corner of Mill Lane and Caroline Street, was no longer profitable as a late night drinking venue and instead should become a gastropub there was understandable outcry from the LGBT community. A high profile campaign was launched, backed by local councillors and prominent figures from the gay community but sadly it came to nothing.

This week saw the opening of its replacement, The Corner House and I was invited along to a preview night to see if the change had indeed been worth it.

The venue itself has undergone a complete refit and whilst it looks sleek and new, it also looks like every other gastropub I've been to - brown leather chairs, wooden floors, lots of chrome and brown walls. Our waitress described it as a gentleman's club feel, without a hint of irony towards the venue's former life. It's nice but kind of bland.

We took our seats upstairs in the "Dining" area and perused the menu - the usual mix of sharing platters and grilled meats. In fact there are only 8 vegetarian dishes on the menu, 4 of which are main courses. For starters I opted for the Chorizo and Potato Hash (£6.95) whilst my partner picked the Baked Pinot Grigio Mushrooms (also £6.95). They couldn't have looked more different. My hash was delicately presented - a small potato cake with spring onion and chunks of chorizo topped with a poached egg, hollandaise sauce and a thin chorizo "crisp". It was refined, the hash itself bursting with flavour and texture could have benefited from a little longer on the griddle as it wasn't golden on the outside. The egg was soft poached and oozing but I found the hollandaise a little heavy on the vinegar, almost obliterating the lemon.

By contrast the mushrooms were served in a far more rustic style - a large ceramic bowl atop a wooden platter with 2 large wedges of Stirata Romana (an Italian flatbread). The portion was generous and the mushrooms plentiful nestled in the wine and parsley sauce.

For mains my partner ordered a rare Ribeye Steak (£17.95). The waitress advised that the kitchen wouldn't serve this cut rare and, after some discussion, a compromise of medium rare was reached. When it arrived it was indeed served medium rare, on one side at least. The other side had been shy of the flame and remained a little pinker. The steak itself was delicious but the accompaniments were disappointing. A horseradish sauce was lost against the beef, the advertised rocket salad turned out to be lambs lettuce and the chips were pale and cardboardy. Not even the smoked sea salt could lift them above mediocre.

I ordered a Duck Confit (£14.95) but was served roast duck. Don't get me wrong, it was a very nice piece of roast duck but it was by no means a confit - the meat being too dry and the skin being nowhere near crisp. The flavours of the marinade however were spot on - ginger and chilli with chunks of hot pineapple for a hot/sweet/sour affair. The duck was served with sweet potato, butter beans and roasted shallots which again complimented the flavourings.

We both finished the meal (aside from the awful chips) with full bellies but hardly feeling overwhelmed. It is always difficult to judge a restaurant when it's only been open a day and I'm sure that, with time, the rough edges will be rounded off.

Would we return? Maybe, but there a few other venues I'd think of eating at first.

Purple Poppadom

2011-12-04T12:18:00.000Z

With his culinary success firmly established at Mint & Mustard and Chai Street plus a number of plaudits, including South Asian Chef of the Year and entry into The Good Food Guide, Chef Anand George is Cardiff's closest thing to a celebrity chef.

After leaving both restaurants earlier this year, George embarked on a tour with his Poppupadom venture, a partnership with Spiros Catering which saw him taking on the tricky task of a pop-up restaurant. Whilst the ideas were sound, the meal we ate suffered from Chef using an unfamiliar kitchen.

So when tweets started to emerge that George had found a more permanent home in my old stomping ground of Canton there was an understandable sense of relief.

Tomorrow sees the launch of his latest venture, Purple Poppadom and I was lucky enough to go to a tasting night to see if Chef can still pull of the magic that earned him the Tiffin Cup.

Clockwise from top left: Caws Aur, Basil Murgh and Bombay Chat (Photo: Cardiff Bites)

In trademark Anand style, for starters we were served a trio of bite-sized Indian snacks. Caws Aur (Welsh for Golden Cheese) was a combination of soft creamy cheese, deep fried in a light pastry (not as greasy as it sounds). The menu promised cashew nut spice and whilst I did get some heat, the nutty taste was absent. Not to worry as it was delicious. Succulent, melt in the mouth chicken followed with the Basil Murgh, a herb more associated with Mediterranean cooking but wonderfully subtle here. Finally the Bombay Chat was described as a "dainty pop-in-the-mouth pastry" but anyone who can eat a golf ball in a single bite can probably unhook their jaw! Encased in a semolina pastry was a cool creamy yoghurt, crunchy vermecelli and tangy chutney. The pomegranate seed "jewel" was a nice touch, adding a sweet/sour element to the dish, and I liked the combination of flavours and textures.

Left to right: Salmon Cake, Tandoori Salmon and Smoked Salmon Roulade (Photo: Cardiff Bites)

To say I'm not a fan of salmon is a massive understatement, I loathe the stuff. So I was dreading being confronted by this fishy trio. I needn't have worried as chef worked his magic and actually left me baffled as to what I was even worrying about. The fish cake was just that, a good balance of salmon with potato in breadcrumbs. It was tasty but not overwhelming. The Tandoori salmon was a different story - firm and meaty to hold the mustard and honey marinade but tender and juicy. The roulade was similarly well received and managed to be delicate and light whilst retaining the oil of the fish.

A palate cleanser (another feature of George's tasting menus) of Lychee Sorbet was delicate and refreshing without being too sweet - a mistake he had made at our visit to Poppupadom where he had used passion fruit.

Clockwise from bottom centre - Chilli Coconut King Prawns, Thoran, Garlic Bread, Lamb Varattiyathu, Steamed Basmati and Kozhi Melagu Curry (Photo: Cardiff Bites)

For the main event our server brought us a selection of currys, stir-fried vegetables, rice and bread. The prawns were spicy and full of chilli flavour without needing to upset delicate palates, perhaps cooled a little by the coconut cream. The Kozhi Melagu - chicken in a fennel and black pepper sauce was hot and slightly fruity, working perfectly with the crunch of the Thoran - a stir-fried vegetable dish flavoured with mustard and curry leaves. My favourite, the lamb - tender and melting in a rib-sticking cinnamon sauce, just what we needed after a cold, wet night. The garlic and Peshwari style breads and rice helped soak up the flavours.

Left to right - Rose-scented Creme Brulee, Chocomosa atop Caramelised Banana and Grilled Pineapple (Photo: Cardiff Bites)

At Poppupadom, the dessert was probably the weakest element. Chef had obviously taken my comments on board as he brought out souped-up version of the same dish. The pineapple was grilled simply, remaining hot and juicy. The banana was now treated as a stand for the chocomosa (yes, a chocolate samosa) which was improved by still being warm when served. The stand out dish was the brulee - a huge improvement on the disappointing previous effort. The sugar was thin and crisp and underneath we found a thick, bright pink custard scented with rose-water. Think Turkish Delight rather than your gran's perfume. It had perhaps suffered from mass-catering as it was a little grainy but the flavours were spot on.

My only disappointment? Despite the restaurant opening to the public tomorrow, the website remains unfinished at the time of writing. This means I can't confirm whether any of these dishes are on the main menu and, if they are, how much they would cost you. The PRs have promised to get this info to me ASAP but until then I'm a little in the dark (I'll update you in the comments when I have the info).

What I can say is if you are a fan of Indian food, fine-dining or just happen to live within a thirty mile radius of Cardiff - come, you won't be disappointed but your wallet might leave a little lighter.

Mamma Mia

2011-12-04T11:03:00.001Z

Most people have a treasured family recipe passed down the generations - a favourite cake or the perfect Sunday roast. Some of you may have recipe books, hand-written and passed down from your parents over the generations. This isn't the case in my family, with many recipes being locked in the head of nonna and passed down to my aunt and mother, who were simply shown how to do it. Nothing had been written down and with my nonna approaching her 90th birthday I started to worry that this knowledge would be lost. So for that, and the selfish reason that I love eating this stuff, I began to nag my mother for the family recipes that I have grown up adoring. First up, meatballs!

A lot of meatball recipes will tell you the traditional way is to use a mix of minced beef or veal and pork. These are made with all cow and I have to say I prefer them that way.

Mamma Bites' Beef Meatballs

450g lean minced beef
2 - 3 Slices of white bread made into breadcrumbs
100g grated parmesan cheese
2 eggs (beaten)
3 tblsp chopped fresh parsley
1 - 2 garlic cloves finely chopped or crushed and mixed with salt to a paste
1 tblsp of plain flour
½ tspn ground black pepper

In a large bowl mix the bread crumbs, cheese, garlic, flour pepper and parsley together.

Add the mince and mix everything together till all evenly combined then add the eggs and knead until mix comes together.

Cover and leave to rest in the fridge for about an hour for the flavours to combine.

After the hour is up, break off walnut size pieces and roll into balls, (if your meat was unfrozen, you can freeze them at this stage put them on a tray in the freezer till frozen and then they can be bagged up).

To cook, defrost if frozen then put in a roasting tin with a little oil and cook at 200c/Gas Mark 6 for about 20 -25 minutes until browned.

Eat warm with spaghetti and a tomato sauce or serve them on their own as a great snack.

On the first day of Christmas...

2011-12-02T15:57:00.001Z

Are you all Christmassed out already or are you revelling in the tinsel, santa hats and shopping bags? With only 22 days left until the big day I'm remarkably calm about it all. Whilst I've been quite vocal in the past about what I definitely don't want there are a few things that have caught my eye.

The Measure of Things

I'm not one for kitsch baking things. The "cutest" thing in my kitchen is my rabbit shaped cookie cutter and I recently used that to cut pastry critters to adorn my Game Pie. I must be getting soft in my old age but I absolutely love these Russian Doll Measuring Cups (£11 from John Lewis).

A Royal Occasion

I'm not a huge fan of novelty table ware but these chess inspired King and Queen Salt and Pepper Mills (£38 from Not on the High Street) manage to be fun without being tacky.

A Taste of Home

Any fellow Taffs missing home at the this time of year could do worse than order The Calennig from Wonderfully Welsh Hampers.

Photo: Wonderfully Welsh Hampers

Award winning Welsh cheese, oatcakes, shortbread, mince pies and a delicious Christmas pudding should set you in the mood for the festive season.

I caught up with Liz from WWH to find out more about the hampers.

How do you source the products for the hampers?

Many of our suppliers have won awards for their produce, we are very careful when choosing the products for our hampers and they must meet a high standard from the taste of the product to the overall packaging and design. I personally sample each and every product (perks of the job) to make sure that the products meet this standard. They also have to have strong Welsh theme and obviously be made in Wales using Welsh ingredients.

What's your biggest selling item?

From our individual produce range, our biggest selling item is the Murroughs Welsh Brew Tea, we have orders from all over the world for their range of tea.

From our range of hampers, our Welsh Delights hamper is the most popular.

What makes Wonderfully Welsh Hampers so special?

Wonderfully Welsh Hampers is unique for a number of reasons. All of the products that we use are 100% Welsh - if it hasn't been made in Wales we won't use it.

As well as being able to purchase ready-made hampers and deciding which colours they would like it decorated with, the customer is also able to 'build their own' hamper. This enables them to add a special personal touch.

We offer extensive customer service and are always on hand if someone is seeking guidance. In addition to this, we also offer a free gift message service, which comes tied to the hamper on a gift tag complete with wooden miniature lovespoon.

With lots of Welsh celebs living overseas, do you have any star clients?

I haven't had any celeb orders as of yet but I have had orders for Hollywood! Perhaps Catherine Zeta Jones ordered a hamper under a secret identity!

As it's coming up to Christmas, what's your favourite cracker joke?

That's a hard one as they are usually all pretty bad!

Why did the skeleton cross the road?
To get to the body shop!!

Curiouser and Curiouser

I adore Lahloo tea and this gorgeous Tea in Wonderland gift set (£40 online) combines their stunning loose leaf tea (a choice of Jasmine Pearls, Rosebud or White Whisper) with their fantastic tea-infused chocolates and a stunning glass teapot.

Mini Bites: December

2011-11-30T15:00:00.000Z

I've been oh so very good and refrained from mentioning the C word all month but it's nearly December and we're already in to advent so what the hell. Are you all ready for Christmas? I'm very excited as it'll be my first Christmas with Mamma and Pappa Bites in five years and they always lay on a good spread.

So what else is happening this month?

L'escargot

First it was eating snails at Park House Club followed by judging the best faggots in South Wales at Snails Deli in Rhiwbina last weekend, it's all about the snails this month. If you don't fancy eating the wee beasties then why not join the good folks at the deli for supper this Friday?

For £40 per person you get 3 festive courses with wine specially chosen by neighbouring Houghton Wines. For more info contact Snails Deli on 02920620415 or email fran@snailsdeli.com

Nuts!

Vegetarian and vegan friends constantly moan about the bland Christmas selection on offer, and who can blame them when the menus are course after course of mushroom pasta and dry nut cutlets. Fear not! The Ethical Chef is on hand with more inspired and delicious treats for you to sink your teeth in to. There are even veggie-friendly mince pies and Christmas puds so get your orders in.

Festival Time

Christmas is a great time for food markets so why not head along to these for a seasonal treat or find the perfect present for the foodie in your life.

Until 23rd December - Cardiff Christmas Market - The Hayes, Cardiff
3rd & 4th December - Taste Christmas Market - Wales Millennium Centre (Free entry)
10th December - Festive Food Fair - Chapter - 11am to 6pm (Free entry)
11th December - Abergavenny Christmas Fair - Abergavenny - 10am - 5.30pm (£3.50 adults)

If that doesn't tickle your taste buds then head down to Jacob's Vintage, Retro and Craft fair at Jacob's Market for mulled wine, mince pies and a vintage afternoon tea (plus arts, crafts, burlesque and live music) on Sunday 11th December from 10.30am - 5pm. Entry is just £1 and that includes entry to a raffle.

Coming up...

Reviews of two new venues - Purple Poppadom and The Corner House plus a very special treat - Mamma Bites shares one of her recipes. Watch this space!

Park Life

2011-11-30T12:25:00.000Z

With The Potted Pig wowing locals and food critics alike, it seemed that no restaurant was close to stealing its crown as the place to eat in the city centre. Then along comes Park House Club to nail its flag to the mast with a special lunch time set menu promising 2 courses of delicious sounding food for £9 cooked by Grady Atkins (formerly of Le Gallois).

Attending a special tasting night, Managing Director Adam Pledger explained his vision succinctly and boldly - Cardiff doesn't have a Michelin starred restaurant and with Grady at the kitchen's helm he believes Park House has what it takes to get one. The surroundings themselves, a Grade 1 listed building designed in the 19th century by William Burgess, are grand and Adam wants the food to live up to this. Over the night we sampled several dishes which he and Grady are confident will become the signature dishes of the Club.

Canapes of Hereford Snails and Perl Las, wrapped in filo and topped with a red onion marmalade, were a disappointing start. Whilst not many of the assembled guests seemed tempted to try them, my partner and I dove in. Having had some excellent snails at Le Gallois' baby brother, Garcon, we knew they'd probably be chewy but these were overcooked, rubbery and a little greasy. For those who hadn't tried snails before it was almost too much. Luckily the Smoky Punch (a heady concoction of Penderyn, noilly prat, lemon juice, saffron syrup and vanilla salt) washed it all down nicely.

Onsen egg, boudin noir, smoked mushy peas and a foie gras sauce (Photo: Cardiff Bites)

Grady continued to push the boundaries with a beautifully cooked Onsen egg, its just set white giving way to an oozing yolk against the rich boudin noir, delicately smoked mushy peas and foie gras sauce. The solitary crouton added some much needed crunch but the dish turned a little soupy and was in desperate need of some starch to mop up all that sauce. I was also disappointed by the dry, crumbly blood pudding which failed to live up to its competitors.

Miso marinated whiting, pickled vegetables and a laver butter sauce (Photo: Cardiff Bites)

The second course was a more pleasing dish, perfectly cooked fish with just a hint of the miso, the crunch of vinegary vegetables and a pool of salty, iron-rich laver sauce combined into a delightful Japanese-Welsh fusion dish.

Middle-White pork, lapsang glazed vegetables [Missing: Sweet & Sour Shallots] (Photo: Cardiff Bites)

As the main course was being served, Adam cheerfully explained that the rare-breed pork, sourced in Ross-on-Wye, arrived at the kitchen whole. The kitchen team then proceed to work their way through the beast over the course of service, ensuring all of the animal is used. This is by far the most effective way of using meat but it does mean you don't get a choice of cut - it could be shoulder one day, belly the next. We needn't have worried though as it was meltingly beautiful - the belly in particular was butter-like and the accompanying sausage was perfectly seasoned and wonderful winter fodder. The oriental theme continued in the lapsang glazed vegetables but, not being a cabbage fan, the greens weren't great. I also didn't appear to be served any shallots, which my partner enjoyed muchly and helped to cut the fattiness of the pork. Not that I was too put out, the crackling atop the dish more than made up for it.

Hafod cheddar, white truffle honey and oat cake (Photo: Cardiff Bites)

Next up came the cheese course. In the invite this had been billed as a camembert and I was very much looking forward to the pairing of soft, creamy cheese and a truffle honey. The last minute alteration left me more than a little disappointed. Don't get me wrong, Hafod cheddar is amazing - a big, salty, pecorino-like kick in the teeth. I love it. But anything than can completely obliterate the taste of truffle is too strong to be served with it. The honey was completely lost in the mix - a real shame.

Honeycomb, buttermilk ice cream and Pedro Ximinez sherry (Photo: Cardiff Bites)

After a much needed palate-cleanser of lemon granite (complete with lemon curd) came a tiny jar pudding. We eagerly munched through the honeycomb (with guests discussing its similarity to a well known chocolate bar) and tucked into the sweet sharpness of the ice cream, spiked with the rich taste of sherry. An extra glass of sherry was served on the side and we all agreed it tasted like Christmas. The meal ended with coffee and some superb Valrhona milk chocolate truffles filled with a sour caramel.

Some elements of the meal didn't work but when it did it was delightful to eat. With a few tweaks here and there this could be a great menu. If chef can carry this forward into the main menu and, more importantly, the fixed-price lunch time menu then it'll certainly be worth a visit.

As for that elusive Michelin star, only time will tell.

Sunday Service

2011-11-06T19:55:00.000Z

Today we headed out into the sunshine and down into Penarth itself. Since moving here this summer I've only ventured out for food in the town once and... well it was fairly disastrous.

So with some trepidation I'd booked a table at another seafront restaurant, this time The Fig Tree. The setting itself is fairly spectacular, a Victorian beach shelter (and more recently a rather grim public loo) has been beautifully restored. Its cast iron railings painted a very regal purple, a theme that continues through to the interior which is sparsely painted - white walls, black ceiling and accents of the same rich purple.

As it was a Sunday the main focus of the menu seemed to be magnificent roast meats, but more of them later. Firstly the starters. Whilst I abstained, my fellow diners tucked into a Beetroot Carpaccio with Warm Goats Cheese (sweet and spiked with blackcurrant) and a rather impressive Tempura Rice Ball served with an Avocado and Mango Salsa (a great textural contrast of crisp batter, sticky rice and the heat of wasabi, although my partner was disappointed at how little avocado there was).

For mains there were choices aplenty and I was also pleased to see that the vegetarian option was pitched slightly cheaper than the meat-fest, a rare thing at some restaurants. We chose Roast Leg of Welsh Pork with Apple Sauce (flavoursome but a little dry), Shoulder of Brecknock Lamb Braised in Red Wine (a hit with two diners - tender, melting and everything a lamb should be without leaving you chewing the fat) whilst I opted for Roast Sirloin of Welsh Black Beef with Yorkshire Pudding (pink, tender and melt-in-the-mouth with a monster of a pudding on the side).

Our only complaint, one oft repeated at Sunday dinner tables I'm sure, was that the veg was a tad disappointing. Whilst the roast potatoes were light and fluffy, the boiled lacked flavour. The carrots and parsnips could have benefited from longer cooking as they were still very crunchy. Conversely the brocolli and cabbage were cooked well but lacked oomph.

Having missed out on the starter, I was looking forward to pudding and opted for a Lemon Posset (a definite favourite at chez Bites). I wasn't disappointed. Cold and creamy with the acidity of the lemon cutting through any richness, this was heavenly. Better yet it was served with long, thin, ginger biscotti - perfect for dunking.

A set price menu (from £11.95 for one course with a £2 deduction for vegetarian mains), the total meal came to around £80 with drinks and coffee. Sunday lunches can be a little hit and miss but this was certainly above average. I'm looking forward to returning to sample the evening menu.

I heard you on the wireless back in fifty two...

2011-11-06T19:17:00.000Z

Yesterday morning I got up very early (OK, 7am but hey, it was a Saturday) and headed to the studio of Radio Cardiff to be interviewed by Jeremy Rees for his show.

I've never done radio before but Jeremy put me at ease and I have to say it was pretty good fun.

Some of you may have missed it (or hey, live outside of Cardiff) but fear not! Jeremy has edited down our chat about blogging, awards, food and restaurants in Cardiff into a handy podcast.

Enjoy!

Mini Bites: November

2011-11-01T21:10:00.000Z

Everybody loves...

It's been a crazy few days since the Wales Blog Awards with a guest post for Media Wales and a Storify from ITV Wales.

If that wasn't enough to have you all totally fed up of me, I've also been invited onto Radio Cardiff's Saturday breakfast show this weekend (5th November). I'll be speaking to the lovely Jeremy Rees about food, writing and the Wales Blog Awards and picking out a couple of my favourite soul standards. If you live in the Cardiff area, tune into 98.7FM from 8am, everyone else can listen online or download the podcast on the Sunday.

Brew Up

The clocks have gone back, the days are getting shorter and suddenly gravity in the morning seems to be a lot stronger, making it near on impossible to get out of bed. Fed up of reaching for your cup of instant coffee, or spending a fortune down at Costalottabucks? Head to the Waterloo Tea Garden this November and learn all about real coffee.

Will Corby (aka The Caffeine Kid, Coffee Hunter employed by Mercanta) will be leading classes in Coffee Tasting & Barista Skills. Winner of the 2010 Northern Heat and 2011 London Heat of the UK Barista Championships, Will is one of the foremost figures in the coffee world today.

All courses are priced at £40 per person. Light food is included. Spaces are limited. If both courses are booked at the same time - the total cost will be £75

Coffee Cupping in the morning 8am

Tasting coffee in its most natural form as the professionals do; you will be guided through cupping protocol and tasting procedures. Here you will taste 8 coffees of different varietals and farms including some of the worlds most sought after beans.

Barista Skills in the evening 6pm

This course will cover all elements of espresso machine use from how to adjust your grinder, tamping technique, pulling top espresso, milk preparation and espresso machine maintenance. It will leave you heading for home packed with enthusiasm for producing great tasting drinks!

Book here!

It's beginning to look a lot like Christmas

Sorry to mention the "C" word when it's only just turned November but I'm very excited to tell you that I have an article in the December issue of the BBC's Olive Magazine, out this week!

Check it out for tips on where to eat, shop and stay on a glitzy shopping trip to Cardiff, perfect for a pre-Christmas gettaway.

Now I absolutely promise not to mention the "C" word for another month. Honest.

Cooking at Filini's

2011-10-30T16:48:00.000Z

A few weeks ago I was lucky enough to be one of several bloggers invited to join Chef Mattias Wenngren at Radisson Blu's restaurant, Filini's, for an interactive cooking session.

Not only did Mattias cook us some wonderful dishes (more of that later), he also talked us through making some of the signature dishes of the restaurant as well as a few special creations of his own.

Some of the dishes were instant hits, we oohed and aahed over perfectly cooked chilli squid, whilst others such as the savoury strawberry risotto were met with mixed reviews.

Chef supervises the risotto making (Photo: Freshwater PR)

What I loved about the night was how calm the kitchen was. My previous experiences of catering had involved a lot of stress and noise - in the first instance I was the world's worst waitress so probably had it coming, the second catered for events and was always hectic. Chef moved with ease, talking us through every stage, inviting us to ask questions and, best of all, encouraging us to taste absolutely everything.

Chef's Top Tips

I cheekily asked chef if he'd share some of his favourite places for restaurant quality produce and I'm delighted to say he obliged.

For charcuterie and cheese chef recommended this blog's favourite Wally's Deli. Next, head to Cardiff Market for all your meat and veg requirements (chef seems rather partial to "Dragon Sausages"). For fish, you could do worse than buying from Ashton's in the market or Fish at 85 in Pontcanna.

Chef's ultimate tip? Hot Diggidy Dog sauce made in Barry! He says it's well worth a try and with 5p from every bottle going to charity I'm inclined to agree.

A Simple Salad

Of all the things chef made over the course of the evening, it was this salad that really wowed the bloggers and I just had to share the recipe.

Zucchini carpaccio with toasted almonds, Parmigiano Reggiano & olive oil

Ingredients:
125 gr. Zucchini
35 gr. Sliced blanched almond
30 gr. Grated parmesan cheese
1 tsp. Lemon Juice
1 tbs. Extra virgin
Sea salt and pepper from the mill

Preparation:

1) Wash the zucchini and julienne it on the mandolin.
2) Add lemon juice, olive oil a little salt and pepper
3) Heat up and add toasted almonds and parmesan just before
service that the almonds are still warm. Drizzle with olive oil.

Perfect on it's own as a light lunch, this would work beautifully as a side dish to roast beef or chicken.

A True Taste of Wales

2011-10-28T17:59:00.000+01:00

Back in July I had the onerous task of sitting on the judging panel at the True Taste of Wales Awards. I spent a day in Swansea with industry experts ~~stuffing my face~~ deliberating over several categories including Best Lamb, Cakes and Fruit. Yes, dear readers, I do indeed suffer for my art.

Following on from the hard work, along came October and it was time to let our hair down as the winners were announced.

Now I'm not going to type out the list of winners because there were a 118 awards up for grabs and frankly if you want to know you follow this link. Don't fancy wading through the list? Here are my top picks...

Clotted Cream with Peach & Raspberry
Forte's Dairy Ice Cream
Winner of the bronze award for Best Ice Cream (Large Producer) this is a proper grown-up take on a raspberry ripple. Sweet raspberry sauce combined with chunks of ripe peach and oh so delicious clotted cream. I sought this out on a windy day in Llandudno and it was well worth it.

Marbled Chocolate Orange Temptation
Choc-o-art
Beautifully presented cakes, perfect for dinner parties or just as a treat.

Vanilla Salted Caramel
Baravelli's
One of four awards that Baravelli's received on the night, these chocolates combine that heavenly combination of salt and caramel to create a very special, after-dinner treat.

Danzy Jones
Celtic Spirit Co.
A gold award winner, this Whisky liqueur is warm and mellow. Stick some in your hot toddy or drink it neat for an all-over glow.

Dressed Crab
Aberdaron Seafood Ltd.
Beautifully dressed in it's shell, this crab is sweet and meaty. This would be a perfect addition to your Christmas table.

Kiln Roasted Oak Smoked Salmon
Llandudno Smokery
As someone who has a profound dislike of smoked salmon, this product was a revelation - gone was the cigarette-ash taste, replaced by a cleaner, subtler smokey taste. I can't recommend this enough.

Rudolph Potato
Puffin Produce
Of all the things I tasted whilst judging and at the awards, this humble red-skinned spud is by far my favourite. A "butterless" variety, it needs nothing more than a quick boil to be delicious - no need for fat or salt.

A hearty "llongyfarchiadau" to all the winners.

And the winner is....

2011-10-28T17:19:00.000+01:00


Look what I got! (Photo: Cardiff Bites)

I am delighted to say that I have been named as Best Food and Drink Blogger in Wales at the Wales Blog Awards 2011. A huge thank you to all my readers, everyone who nominated me, my fantastic twitter followers, friends, family and my wonderful partner - you've all been incredibly supportive and without you I'd just be another idiot shouting into the void of the internet.

You can find a full list of winners here.

Red Hot or Lukewarm?

2011-10-26T22:10:00.000+01:00

When it comes to food, there are two types of people in this world.

The first kind are interested in seasonal, local produce - they shop at farmers markets, want to know the provenance of their food and where the chef sources his salsify.

The other kind gets put off by pretentious menus that list the ingredients rather than tell you the name of the dish and you probably enjoyed the guest post on the greatest sandwich ever invented.

If you fit into the first group, stop reading now. Go on. This is not the blog post you seek. Trust me, you'll be much happier reading about The Potted Pig instead.

Right..... are they gone? Ok, now that it's just us, let's talk about Cardiff's latest buffet restaurant, the Red Hot World Buffet, which opened tonight. Most of you are familiar with buffet style "all-you-can-eat restaurants" - informal dining where you can have as little (or let's face it, as much) as you like of anything from sushi through to tikka masala. Diners fill up their plates, only to return later to sample more of the delights. The common experience is that whilst the quantity may be high, the quality is often mediocre.

"At Red Hot, we aim to turn the image of the all-you-can-eat buffet on its head." boasts Helen Dhaliwal, joint director of Red Hot World Buffet & Bar. "Many people associate buffets with sub-standard cuisine, with vast vats of food that have been stewing all day. At Red Hot, our five-star chefs will cook food freshly to order in front of our customers’ eyes, so they can enjoy food of a very high standard."

There is certainly a lot going on, with Japanese, Indian, Chinese, Italian, Tex Mex, Cajun, Thai, Mediterranean and British food on the menu. But is it any good?

Whilst I enjoyed some things - a moist, meaty hamburger; a thin but flavoursome daal makhani - other things just didn't translate well to mass catering. The Chicken Korma was overcooked, rendering the meat dry and tasteless and the less said about the battered scallops the better (seriously, why would anyone take a sweet, tender little scallop only to turn it into scampi?!).

But let's be honest, we don't go to buffet restaurants for the quality of the food. We go there because it's half-term, we're hungry, the kids are frazzled and everyone wants to eat something different. We go there because one colleague loves spicy food whilst another won't eat anything other than pizza and chips. We go because we had a few pints last night and we just need something deep fried and dripping in MSG.

It's not bad food, but it's certainly not the five star dining experience it wants to be. Nor should it try to be. At £7.99 for a weekday lunch up to £14.99 for a weekend dinner it's also not five star prices.

Will you see me in there again? Probably, but I'll more than likely be hungover.

It's a Hard Life

2011-10-10T20:43:00.000+01:00

It's a hard life being a food blogger. No really.

Let me explain...

A few weeks ago my boss (for dear readers, I have a day job) had been on a baking spree over the weekend and brought in a delicious looking Victoria Sponge. As she sliced it up, she eyed me with scepticism, "I can't give any to you, you might hate it. I mean you're a critic".

I sighed. This isn't the first time I've heard this. Every time I go to a friend's for food it's the same. "You'd better not review my meal!"

I protest every time, I'm just misunderstood - whilst I critique, I'm rarely critical - not in a wholly negative sense anyways. Criticism is fair and even handed - encouraging where needed, praising where deserved and judging without malice if fault is found.

I wasn't going to win this one with words. I demolished the first piece of light, airy sponge with its sandwich of cream and strawberry jam. Then I reminded her why I got into this in the first place, I like food. I like talking about it, thinking about it and especially eating it. I did the only thing I could in this situation - reached for a second slice.

Satisfied, I was allowed to eat it without comment.

So J, if you're reading this - it was lovely and can you bring some more in please?

Guest Post: Welsh Rarebit

2011-10-10T20:08:00.000+01:00

Andrea Erins has been a college professor for 13 years and likes to write about various topics related to education. She is the owner of the site Education Schools. Here she shares her recipe for that Welshest of snacks, Rarebit.

Sometimes even a tried-and-trusted snack can do with a little variety.

For those of you who don’t know about the delightful snack that is Welsh Rarebit, here’s the basic recipe:

2 slices of bread
110g mature Cheddar cheese, grated
2 tbsp good ale
1 tbsp English mustard
1 tsp thyme
Salt and pepper

Preheat the oven grill. Combine the cheese, ale, mustard, thyme, salt, and pepper in a pot over low heat. Once it’s melted, spread it on the bread and heat the slices under the grill for another minute or so. You can also just put the mixture on toast. It’s great with a little Worcestershire sauce.

If you haven’t tried it already, this is your new favorite snack.

Now for the exciting part – how to jazz up your rarebit!

Welsh Rarebit with a Twist

Cook oysters in butter until the sides begin to curl and put them on the toast before adding the cheese sauce. Brown on the grill and sprinkle with crispy bacon and parsley.

Buck Rarebit

Add a poached egg on top of each slice with the traditional cheese sauce.

Turkey Rarebit

Instead of bread, use cooked turkey steaks with a little tomato puree.

Kentucky Hot Brown

This is a regional favorite in the southern U.S. Put sautéed mushrooms, tomato slices, and a thin slice of turkey on toast before adding the cheese sauce. Heat it on the grill for a minute, then criss-cross two pieces of bacon on top of each slice.

Blushing Bunny

Add some tomato soup to the cheese sauce.

Welsh Rarebit Souffle

For the sauce: add 10g flour and 150ml milk to melted butter and cook for 2 minutes. Then stir in Worcestershire sauce and Tabasco sauce with the mustard and seasoning. Beat an egg yolk into the mixture and add the grated cheese. Whisk egg whites until stiff and carefully fold them into the mixture with a metal spoon. Put the whole thing on toast and place the slices under the grill until the tops are golden and puffy.

Another easy way to add variety is to try using different beers, cheeses, and seasonings.

How do you eat yours?

Getting Ffresh with Shaun

2011-10-10T20:01:00.000+01:00

After a less than impressive meal at the Wales Millennium Centre's flagship restaurant earlier this year, I was slightly astounded to be invited back for a second bite of the cherry.

The occasion was Ffresh's 2nd birthday and this time they were rolling out the big guns in the shape of Chef Shaun Hill of the Michelin starred Walnut Tree, Abergavenny. Either the staff were feeling very confident or very brave as they had invited along a total of 12 local food bloggers, 6 members of the True Taste Committee and representatives from Visit Wales. Could the food be that good?

The evening began with canapes of Warm Perl Las Cheese and Sesame Biscuits (pleasant and moreish but without that promised cheesy bite) and hot-from-the-frier Arancini, risotto balls stuffed with a creamy mushroom sauce - I must confess to being an arancini fiend (my dear nonna indulged her youngest grandchild in a way only a grandmother can) and I snaffled these up without a second thought.

Mr Hill in fine fettle (Photo: Cardiff Bites)

As everyone loosened up we were led through to the main dining room, with it's ships hull bar, and treated to a brief speech from the man himself and starters were quickly dispatched from the kitchen.

Red Mullet with Anchovies and Herb, Rachel's Organic Creme Fraiche (Photo: Cardiff Bites)

Fish can so often be overcooked, yet the red mullet was perfect - soft and flaking under the slightest pressure of the fork. I'm a little squeamish about anchovies but found the sauce had a subtle saltiness amongst the creaminess.

Roasted Partridge with its own Pudding, Puffin Potato Fondant, Hispi Cabbage and Lentils (Photo: Cardiff Bites)

After the success of the starter, it was onto mains. I adore game and was delighted to see partridge on the menu. The meat was a tad gristly with too many small bones left in, a common theme when I raised it with my fellow bloggers - perhaps a casualty of mass catering, or simply the fact it is a small, bony bird! The potato fondant was a little cold by the time it reached the table and a tad too firm. The pudding, however, was a revelation. Sitting somewhere between a traditional white pudding and a pate, it managed to be light, creamy and rich all at once. As with my previous visit the Ffresh the cabbage, a vegetable I have always loathed with a passion, was sublime - sauteed simply with some brown lentils, I ate the lot.

Hot Chocolate Fondant, Hazlenut Praline Sauce and Wild Fig Vanilla Ice Cream (Photo: Cardiff Bites)

Rounding off proceedings, we were treated to a chocoholics dream, chocolate fondant. To paraphrase Lady Bracknell in Oscar Wilde's The Importance of Being Earnest, to pull off one chocolate fondant may be regarded as fortunate, to pull off eighty is very lucky indeed! It retained it's shape to the table, it oozed chocolate sauce when pressed and it managed to vanish entirely within 5 or 6 bites. It wasn't the most attractively presented dish but it sure hit the spot.

Ffresh has certainly looked to up its game over the past few months, and a listing in the 2012 Good Food Guide has certainly given them a lot to smile about. Whilst I still remain disappointed with my experience of their pre-theatre menu, I would recommend checking out their regular guest chef nights to experience some elegant Welsh food.

The Final Countdown

2011-10-02T17:36:00.000+01:00

I am absolutely thrilled to tell you all that I'm a finalist at this year's Wales Blog Awards for the Best Food & Drink blog in Wales!!!

Firstly a huge thank you to all my readers, twitter followers and, let's face it, friends and family who nominated me. From an initial list of around 15 blogs the judges have narrowed it down to a final three - pretty good going I think!

Secondly, as well as the Food & Drink category (where the winner is picked by a judge), there is also a chance for you guys to vote for me as the People's Choice award (scroll down to the bottom of the post and click on the button next to Cardiff Bites). I know this one is a bit of a popularity contest but I think it'd be a great way to acknowledge the work that has gone into this blog over five years.

So get voting (and get your friends, family, colleagues and pets voting too!) and I shall sit here chewing my nails until the ceremony on 27th October!

Review: A Sunny Lunch in the Med

2011-09-29T15:59:00.000+01:00

Let me begin with a confession. Despite having Italian heritage, I tend to loathe eating at Italian restaurants as I am utterly convinced (usually correctly) that I can do better at home for half the price. Isn't the whole point of eating out to try something new or eat a favoured thing that is either too complicated or too fiddly to make at home?

But in the interests of blogging, it is sometimes necessary to go against my gut. Plus having just moved to Penarth this summer, it seemed a bit rude not to explore (and review) the local restaurants. And so we found ourselves on the Esplanade on an unseasonably warm day in September, determined to try somewhere new for lunch.

The Mediterraneo is situated on the seafront with glorious views across the Bristol Channel to Holm Island. The sun was shining and with the smell of salt in the air we headed inside to find a meal. There were already a number of diners both inside and out as we were shown to our corner table. At first glance, the dining room is small and dark - not improved by the dark wooden beams and single window lighting the room. In fact it was so dark that despite being midday, all of the wall lights were on. The decor itself looked a little tired, needing a fresh lick of cream paint, whilst the disco lights and CCTV camera in the main eating area were just odd.

Menus followed swiftly and the waiting staff were tripping over themselves to take our order, returning ever minute or so to check if we wanted anything. After perusing the lunch time menu we settled on Funghi con Gamberetti (£2.95) for him and Melon with Prosciutto (£3.95) for me. As we waited for our starters, another waiter came over and again tried to take our order. I nearly repeated myself as he looked rather forlorn that somebody had already taken care of his diners.

The mushrooms and prawns were plentiful, having been cooked simply in a garlic butter and served with a small side salad. The melon was cut into a fan and served atop two thin slices of the ham - the honeydew juice soaking into the salty meat underneath. We both agreed that whilst both dishes were ok, they were nothing to write home about.

For mains we'd decided on Cozze Pomodoro (£7.95) [mussels in a tomato sauce] for him and Spaghetti Chorizo e Grappa (£9.95) for me. The mussels, served in a huge bowl with a portion of thick cut chips, were slightly overcooked in their thin, tomato and chili sauce. Sadly they had been roughly handled and the sauce was peppered with bits of broken shell, making for an unpleasant dining experience. The spaghetti started off well, with a thick sauce, spiked with the salt and heat of the chorizo. Sadly this was quickly drowned out by the sweet grappa and quickly became cloying to where I couldn't finish the meal.

With a jug of water and a lemonade to drink, the final bill came to £26.95. The food was, for the most part, mediocre and perhaps the menu, like the decor, needs a bit of freshening up.

Mini Bites: October

2011-09-29T10:48:00.000+01:00

Feastivities

It's my third year visiting the festival and it's safe to say I thought that this year's Abergavenny was the best yet! Not only did I manage to catch up with old friends at Gower Cottage Brownies, Lahloo Tea and Bath Pig, it was great to find new treats including some great macaroons from La Cave Fromage - their soft cheeses paired beautifully with fruits to create a dreamy little confection.

That plus an improved layout meant we could actually spend time in the Market Hall without feeling claustrophobic. Well done to the organisers and hopefully next year will be just as good if not better!

Missed Abergavenny? Fear not, there are so many events coming up this month:

30th Sept - 1st October - Feastival, Bridgend
7th - 8th October - Neath Food Festival, Neath
22nd - 23rd October - Conwy Feast, Conwy
29th October - Newport Food Festival, Newport (Gwent)
29th - 30th October - Cowbridge Food Festival, Cowbridge

We Want Piers

As part of the new ad campaign by Visit Wales, I was lucky enough to join competition winners Piers Bramhall and his girlfriend Emma at a farewell banquet at Cardiff Castle to finish off a fantastic week of sightseeing. Amongst the guests were Britain's Got Talent winner, Paul Potts, and gold medalist, Colin Jackson , as well as a host of food bloggers. The feast itself was fantastic and really showcased the excellent produce Wales has to offer.


Starter: Anglesey Shellfish & Crab Jelly, Caerphilly Cured Salmon, Spiced Penclawdd Cockle Cake, Tomato & Chilli Jam Salsa (Photo: Cardiff Bites)


Main: Roast Saddle of Ifan Valley Lamb stuffed with Leek, Garlic & Laverbread Stuffing, Braised Thyme Potato, Buttered Garden Vegetables and a Mint Jus (Photo: Cardiff Bites)

Pud: Hazlenut Merlyn Tart [shown here without Raspberry & Orange Compote] (Photo: Cardiff Bites)

It's almost a shame that stepping outside the castle you're confronted with Cardiff's obsession with chain restaurants and very few places serving contemporary Welsh food.

Hot Dogg

Someone who may have been inspired by the Visit Wales campaign is rapper, Snoop Dogg.


Food blogger to the stars! (Photo: Cardiff Bites)

It seems Mr Dogg is playing a gig here soon and has been canvassing locals as to the best place to get his favourite food. Luckily we're always happy to help and soon tweets were flying between my followers and Mr Dogg's team with suggestions of waffle houses, Clark's Pies and the best place to get curry half n half (that's curry with a half portion of rice and a half portion of chips on the side for the uninitiated!)

Coming Up...

Stay tuned for a review of Wally's new Kaffeehaus, celebrating Ffresh's second birthday and a Masterchef challenge with a twist at Filini's. I'll also be heading north to take part in the Wales True Taste Awards before picking up some goodies at Conwy Feast.

Food Festivals: A Survival Guide

2011-09-15T20:02:00.000+01:00

With food festival season almost upon us, seasoned foodies across Wales and beyond are gearing up to taste, smell and buy their way around the fantastic produce of the UK. Whilst Glastonbury and the like have column inches (or should that be miles) dedicated to them, what about Abergavenny, Conwy and the rest? A cursory glance at that well-known search engine came back with a big, fat zero.

Never say I don't do anything for you.

The Most Important Meal

This might sound stupid, but remember to eat something before going to a food festival. "Why?" I hear you ask, "I'll be surrounded by food!". Exactly. Walk in there with an empty stomach and you are going to go into sensory overload. You'll start panic-buying expensive cakes and before you know it you'll also have eaten most of them, leaving nothing to take home. Do yourself a favour, save yourself a sugar crash and eat something before you arrive

Kerching!

Unless you're going to a city-based event, most of the time you will be in a small town in the middle of nowhere or worse, a field in a small town in the middle of nowhere. Very few vendors have credit card facilities and those that do will probably have experienced it crashing quite a lot in the space of a weekend. Any cash points will quickly run out of notes as the queues build up. Get savvy and avoid a headache caused by queueing for 45 minutes in the rain, get the cash out before you leave home.

Sunshine on a Rainy Day

If you're reading this, the likelyhood is you live in the UK (though a big hello to my friends overseas!). I don't need to tell you about the UK weather in autumn, when a lot of food festivals happen. Take a brolly or a waterproof coat. Like Glasto, wellies are great for foodies too and make splashing across muddy fields oh so satisfying.

Sartorial Savvy

As I've mentioned, wellies are great for splashing about in rainy Welsh towns. Whatever you choose to wear I'd make it comfortable. From cobbled streets to busy indoor markets, the last thing you want is to be too hot/cold/damp to enjoy yourself. As for accessories, take your canvas shoppers with you to cart your purchases home. I never leave home without a rucksack and the sheer relief of not dealing with hundreds of little plastic bags is immeasurable.

Know Your Producer

We've all done it, arrived at a festival, snaffled something amazing and then can't remember what the heck it was or where to get more of it from! Smart producers will often have fliers advertising their wares and directing you towards a website/twitter feed for future sales. Grab these as they will help you keep track of your favourite purchases.

Headliners and Head Turners

If there are masterclasses or talks available, try and go to a few. Hearing people talk passionately about food is a great joy so go take a tasting class, try your hand at foraging or just watch someone cook their signature recipe. This is food for the mind as well as the body. That said, don't think the whole festival is about the talks - just the same as music festivals don't revolve around the headliners, food festivals are about more than just TV chefs. Many have great free events with lesser known speakers so don't be afraid to get lost in the day and just enjoy yourself.

Get Online

Many festivals now have their own Twitter and Facebook pages so get connected, follow the hashtags and watch out for secret events and giveaways. It's a quick and easy way of finding out the best places to be on the festival site and perhaps being part of something a little bit exciting.

A taste of home

2011-09-15T19:31:00.000+01:00

Of all the guest posts, a little piece on Welsh cakes really captured the imaginations of my twitter followers. Kate and I were inundated with tweets along the lines of "Love your recipe, but my mam/gran/wife makes the best Welsh cakes ever!" and many arguements about whether a jam split was even a real Welsh Cake (the consensus being no it's not but that we quite liked them anyway).

Fast forward a few weeks later and the lovely Deb from Saladin House Family Foods tweeted me to ask if I'd like to sample some of her little cakes, well how could I say no?

After much fretting about whether they would get here in one piece or whether an errant postie would make off with my stash, they arrived.

Pretty, gingham-wrapped cakes (Photo: Cardiff Bites)

Cute! (Photo: Cardiff Bites)

They smelt amazing - sweet and spicy. Tearing off the red and white checked paper I found these beauties.

Ready for their close-up (Photo: Cardiff Bites)

The first thing I noticed were that the cakes seemed a little on the thin side. My other half inspected them and figured they'd got a bit squashed coming through the letter box so after faffing around taking more photos we figured it was time to get eating.

Obligatory bird's eye shot (Photo: Cardiff Bites)

A generous dusting of sugar coated the cakes, giving it a slightly crunchy texture. The cake itself was golden brown from the bakestone and melt-in-the-mouth buttery. A hint of that heady spice gave way to some juicy fruit. Over all a very satisfying little cake. So satisfying that I managed to inhale three without thinking!

With so many of my friends (Welsh and otherwise) living over the border it is often a struggle to find them a decent Welsh cake fix. Luckily for them, Deb's cakes are available to order online from £12.49 for the plain variety and £12.99 for the fruited. She even does "survival" packs - monthly deliveries of cakey goodness for 3 or 6 months!

Go on, treat yourself.

In Rude Health at Abergavenny

2011-09-06T21:47:00.001+01:00

I make no secret of being a huge fan of the Rude Health Rants, brought to you by the lovely people at Rude Health cereals. I first encountered them at Abergavenny Food Festival in 2009 and was completely drawn in.

The premise is simple - passionate foodies and producers get a chance to get all their frustration off their chests, whether it be about the joys of milk, tea or even orangutans, they simply stand, with microphone and get ranting. It is joyous to see so many people, so committed to good food and educating others that it always attracts a crowd.

This year the ranters will once again be taking to their hay-bale at Abergavenny Food Festival and Rude Health were kind enough to give me a bit of an exclusive by telling me who is ranting and even (for some) what they are ranting about before they published it anywhere else!

Fancy joining them? Email Charlotte at Rude Health for more info on how to join in!

The Ranters

Henrietta Lovell - Proper Tea
Kavey
Chris Young
Richard Bertinet
Alison Lea-Wilson - Good salt
Lucas Hollweg
Christopher Cooper (Gordon Ramsey's sommelier)
Dave Paull - Milk
Rufus Carter - Ill-conceived, humorous & libelous ramblings of an angry foodie
Henry Ashby - Foraging
Valentine Warner
Christine Smallwood - Stop the spininterview (Editor's note: no idea!)
Stephen Hook - Raw milk
Bruno Giorgi (Truffle expert) - Truffles
Sue Pritchard/KALM: The future of Livestock Markets - with special reference to Abergavenny.
John Johns
Michael Jacobs
Jose Pizarro
Richard Arnold - Proper Welsh Milk take the miles out of milk
Tom Harrow
Chris Hirst - Ghastliness of competative food programmes
Helen - Moan about prices but then expect everything ingredients wise to be high quality
Tom - Brainwashed consumers & red stickers
Claire Martinsen - Real lemonade
Paolo Arrigo
Arun Kapil
Marc Demarquette - Fine chocolate
Signe Johansen - It's not just herrings

Dear TGI Fridays.... (An Open Letter)

2011-09-04T13:22:00.000+01:00

Dear TGI,

Thanks for the invite recently. It was really nice as we haven't seen each other since launch night and I got the feeling we didn't part on the best of terms. Don't get me wrong, the welcome was great but the food.... well, we'll get to that.

I wanted to believe you'd changed, matured a little and settled into your new home at St David's, Cardiff. Alas it wasn't to be. Maybe it's the way Ruby Tuesday stares at you across the mall, or how all the guys just love going to Hooters instead of snapping up your wings, but you don't seem happy, and this really shows.

We started off well, our waitress was friendly and genuinely interested in our Bank Holiday plans. So many times servers just fake it, but she was lovely and made us feel at home. We ordered our drinks, two bottomless cokes (£2.09 each) and opted for the Jack Daniel's Tower (£14.99) to share as a starter.

It arrived on one of those little stands normally reserved for cupcakes and afternoon teas. We tucked into the ribs (tender as anything and the meat sliding off the bone with minimal effort) and some beautifully fat "shrimp" (meaty, tail-on prawns with a crisp creole coating) and some disappointing chicken strips (bland chicken with a sugary dip). The ribs and shrimp were great but you let us down with the chicken and your presentation wasn't great - the lettuce was starting to brown and the lemon had seen better days as it looked dried out.

We tried to wipe this from our minds and focus on our mains. My partner had ordered steak, a New York Strip (£14.49) to be cooked rare and served with cheesy potato skins, seasoned veg and maison butter. The steak was cooked medium and a little water logged from defrosting. Why offer a rare steak and not cook it that way? The vegetables didn't liven things up as they were limp and tasteless. The only thing he rated was the potato skins which were very cheesy indeed.

I'd love to tell you my Cheesy Bacon Burger (£10.29) was better. I really would. Sadly I'd be lying to you, TGI, and neither of us want that. The burger was a good loose meat patty so points there, but it wouldn't hurt to season the meat a little. The mince was devoid of flavour and maybe a little salt and pepper would have lifted it. The mozzarella strips on top were great, creamy and oozing when I bit into them, but the plastic cheese was just overkill. Your skin-on fries were just flaccid - cook them for a few minutes until they crisp up, they'll be much better. Once again the presentation left a lot to be desired. You pride yourself on freshly cooked food but why bother if you're just going to throw it at a plate right at the end? There was the same browning lettuce everywhere. I must admit I didn't finish it, a rarity for me.

We thought about desserts but we just wanted to escape a bad meal so paid up £43.95 and made our excuses.

I didn't want it to be like this, TGI, but you leave me no choice. We just can't see each other any more. You keep promising the earth but you never deliver and it's mean to leave a girl so disappointed that she can't eat pudding.

Mini Bites: September

2011-09-04T12:18:00.000+01:00

Hello again :) Hope you all enjoyed the 5th Birthday guest posts as much as I did - was really fun seeing people's different experiences of food and let go of the reins for a bit. We're now hurtling towards autumn at an alarming rate, with loads of amazing stuff planned this season.

A Festive Feast

With the daddy of all food festivals, Abergavenny, happening in a few weeks, why not whet your appetite with something a little closer to home. St Fagan's Natural History Museum is holding a free food festival next weekend (10th - 11th September) promises family-friendly fun, demonstrations and some great Welsh produce and food stalls including my favourite, Falafel Wales.

Sweet treats at St Fagans (Photo: Cardiff Bites)

Running from 10am to 5pm both days, it's a great excuse to visit a fantastic venue. Don't forget to visit the Gwalia Store and bakery whilst you're there!

Speaking of Abergavenny, this year's festival kicks off on 17th September and many ticketed events are already sold out. Fear not as there is always plenty of fun to be had with a 5 venue stroller ticket, giving you access to The Castle, Market Hall, Brewery Yard, Lion's Place and The Priory. Never been, check out my piece for Visit Wales from last year.

A Blogger in the Garden

My little garden is starting to slow down after the excitement of our house-move. We've eaten the last of the peas and broad beans, demolished our crop of new potatoes and remain amazed at the way the herbs have flourished. Also amazing us are our late ripening tomatoes. Who'd have thought after the washout of the summer that they are still alive and actually blushing red. Even more amazing are our tiny alpine strawberry plants which have just started fruiting. Whether this will come to anything remains to be seen.

Awards Season

As I mentioned in my July post, I was lucky enough to judge at the True Taste Wales finals. We had some fantastic entries and I'm delighted to say the finalists have now been announced. You can find the full list on fellow judge Kacie's blog. The awards ceremony takes place next month and I'll be making the trip to Llandudno to be there for the evening.

Equally exciting is the Wales Blog Awards announcing their longlist. For the second year running this very blog has made an appearance so a big thank you to everyone who nominated me. There are some fantastic blogs in the Food & Drink category so please take time out to have a read and support your local writers. The shortlist will be announced soon so we can but wait and see who makes the final cut.

5th Birthday Guest Blog: Megawich - A Recipe (of sorts)

2011-08-31T18:46:00.000+01:00

PJ Montgomery is best known as one of the writers on Stiffs, a horror-comedy comic coming later this year from Dead Star Publishing. He also has a regular weekly column for Sidekick Comics, and is a massive geek. He doesn't tend to write about food, and is way out of his depth here.

I’ve been friends with Nicki for a long time now. We’ve known each other through the good times and the bad, and both embarked on careers which allow us to write about the things which we love. So when Nicki was looking for people to write guest posts on this here blog, I felt I was a natural fit.

Then I thought about it. I’m really not a natural fit. At all. I’m not really what you would call a foodie. I don’t write about food. In fact, when it comes to writing, Nicki and I do tend to move in quite different circles. Sure, I’ll tell some lies about Masterchef on Twitter, but ask me to review a restaurant, I’m gonna panic, and I sure as Hell can’t cook (Editor's note: Despite my many offers to teach him!), so sharing a recipe is out of the question. My comfort zone is random articles about superheroes or scripts featuring zombies, talking monkeys and hapless losers. What am I going to contribute to a food blog? Pudding was bloody lovely, but then we were attacked by zombies, type two shamblers with a hankering for flesh which could only be taken out by a head shot followed by dismemberment? Aaaaaaand, I’ve lost you. No, come back! Please!

As a writer, I’m always up for a challenge. I just need to think about that one food based blog I have within. There must be something. I’m getting hungry. Is this what food writing does to you? Oh, wait! There is one thing! I’m not just a writer of comics and funny superhero based musings! I’m also the inventor of the greatest sandwich known to mankind. I call it…

The Megawich!

Hooked you there, eh? Now you want to know more. Well, I shall tell you more. The Megawich! (the exclamation mark is part of the name. Don’t tare type Megawich! without it) began life as a simple waffle sandwich. You know, a potato waffle stuck between two slices of bread. And then, I developed it when I found out that you could get square sausages from Iceland. Fourteen for a pound. Are they healthy and nutritious? No. Don’t be daft. Are they brilliant? Yes. Yes they are. So, join me in the next paragraph, as I explain how to make your very own Megawich!

First, take two slices of bread. Add butter or spread. So far, so traditional. At this point, I add Marmite as well, but that’s a purely optional extra. Next, a couple of slices of chicken. Other meats are available, but they make you a wrong person. You’ve already got pig in this sandwich, you don’t need more. I suppose beef could work, but chicken’s better. I will accept turkey as a substitute. Next put in your cooked square sausage. Add a hot potato waffle, with cheese melted on top. If done correctly, the cheese should be melting through the holes in the waffle onto the sausage. At this point, I recommend adding a sauce of some kind. My usual sauce of choice is barbecue, but Megawiches! have been made with tomato sauce and mayonnaise in the past too. Finally, add another couple of chicken slices on top.

In all its glory (Photo: PJ Montgomery)

And there you have your very own Megawich! They’re great when you’re hungover.

As a side note, I once tried adding a fried egg to the Megawich! It was tasty, but messy. I call this variation, the Uber-Megawich!

Right, I’m off now to write something about Captain America punching Godzilla on the nose. Enjoy your Megawich!

5th Birthday Guest Post: Hail, Caesar!

2011-08-31T18:15:00.000+01:00

A guest post by twitterer and dad, Chris Bolton. Chris works in the Pontcanna area and enjoys the area's easy access to lots of interesting lunchtime eateries. However, getting a bite to eat isn't always that easy,as Chris explains, "My tastes are driven by having 3 teenage sons who consume food like a plauge of locusts. To get a meal I have to choose things they don't like. This means lots of things that involve olives, vegetables or raw suff. Not too bad if you add in one of thier main dislikes, smoked salmon."

This week I have been mostly eating ..... Caesar Salad

I'm not much of a foodie, so here's a link to the definition and description of how Caesar Cardini invented it in 1924. "A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper".

My need for Caesar Salad usual happens in response to an inner "healthy eating" alarm. Some people do smoothies and juice drinks, I do Caesar Salad. Lettuce leaves and dog biscuits (croutons), it must be healthy.

So this is how my mostly eating week turned out.

Tuesday. Bella Italia, St Mary Street.

I like my lettuce to be good and crunchy. Mine was all chopped up, like they didn't think I could cope with big leaves. The croutons were the same as the bread used for the bread and olives, also chopped up. The chicken was chicken beast from something else on the menu, sliced up this time. The Cesar dressing was ok, but just a bit too much of it. One final thing, the Parmesan was too thick, like it had been chopped, not shaved. Overall it was ok, I ate it, but it felt a bit mass produced.

Wednesday. Blue Anchor Inn, West Aberthaw.

Caesar salad isn't always on the menu here. You have to check out the specials. I know it's outside Cardiff, it might not be available, but it’s worth the effort. This was Caesar salad with anchovies, perfect. Now, you've got to be careful with anchovies. Too many horrible experiences with the salty little blighters on pizza has made me nervous. No need to worry here though. They were very mild anchovies, nicely oily, not too fishy and just the right amount hiding amongst the proper large romaine lettuce leaves. The leaves were suitably large and crunchy and the dressing had a nice lemon tang. Best if all was the Parmesan savings. Nice big pieces that had just been shaved off a block. This was great.

Friday. Cafe Brava, Pontcanna.

This looked fantastic. A large bowl (bowl size is important to me) packed with crispy lettuce leaves, nice big shavings of parmesan, a few croutons visible and then the chicken on top.

The chicken was grilled to perfection, brown stripes from the grill with a peppery covering. Best of all it was still warm. There’s something about eating warm chicken and crunchy lettuce in the same mouthful that takes some beating. The croutons were random sizes and looked and tasted a bit like fried bread (much better than the dog biscuit ones that come out of a packet). Proper shaved parmesan again and just the right amount of dressing to leave a bit in the bowl to mop up with the side order of chips (I never said I was sophisticated).

Next week I’ll be mostly eating French onion soup.

5th Birthday Guest Post: Big Bites and Little Nibbles

2011-08-31T17:31:00.000+01:00

Hannah lives in Victoria Park with her partner and their young daughter. Hannah works in Public Relations and tweets under @CardiffMums, sharing tips on where to go and what to do with your little ones in the Cardiff area.

Since my little girl was born 17 months ago I’ve become well acquainted with Cardiff’s cappuccino culture – particularly west of the river, as I live in Victoria Park. Those first few months of motherhood can be pretty intense, and I didn’t stray far from home. But how fab to discover such a wide range of baby-friendly cafes and coffee shops within a stone’s throw of home.

Here’s my top ten list of the best in the area:

1. Chapter – the ‘daddy’ or should that be ‘mummy’ of them all. A lifeline in those early days – somewhere you can drop in at any time with the baby and buggy. There’s loads of room and it’s super pram-friendly. It’s a breast feeding friendly venue and the cafe serves plenty of hearty food – which you need if you’re breast feeding. They even do a Carry on Screaming film showing every Friday morning for mums and babies up to one year old.

2. Waffle on Clive Road serves the cutest babyccinos in Cardiff – frothy milk in an espresso cup topped with mini marshmallows. There are high chairs, baby-changing facilities and a good-value children’s menu for when your little ones are a bit older. They do a great all-day breakfast, as well as their speciality sweet and savoury waffles, and there’s always a warm welcome.

3. St Luke’s cafe opposite Victoria Park is another favourite. I think they make the best cappuccino along the Cowbridge Road drag and delicious home-made food too – their spinach and mushroom lasagne is especially nice.

4. Wesley’s cafe, near the Cowbridge Road/Clive Road junction is also good. It has great access – automatic doors, ramps and disabled toilet/baby changing facilities – with good-value sandwiches, baked potatoes and cakes.

5. The Victoria Park cafe itself can be a welcome pit-stop. Friendly and family-run, they serve coffees, teas, toasted sandwiches and chips as well as ice cream, chocolate, pop etc.

6. The Gusto deli on Ely Road serves great home made goodies – filled ciabattas and focaccias, goat’s cheese and caramelised onion quiches, empanadas, pizza and pasta dishes . There are only a few places to sit in, so take-away is best.

7. Oscars on Romilly Road (the old Le Gallois) is a new, upmarket addition to the range of family-friendly venues in the area. The staff are very accommodating; they’ve got high chairs and crayons and other stuff to keep your youngsters entertained.

8. Brutons the bakers – not strictly a cafe, I know, but their Victoria buns are delicious and it’s a great place to get a picnic for the park if you’re out and about.

9. Moving a bit further afield, the Bute Park Summerhouse Kiosk is great for dining al fresco in the fine weather. It’s a sociable place, a well-run cafe offering usual fare, with high chairs available too.

10. Finally, Cardiff Castle. If you live or work in Cardiff you can get a Castle Key which allows you free access to the castle grounds and certain apartments. There’s a nice cafe on-site – and it’s also a surprisingly peaceful city centre venue for a summer’s picnic.

5th Birthday Guest Blog: Miller and Carter

2011-08-20T10:17:00.001+01:00

Today's guest blog comes from PR princess Vicky Leyton. After a stint working for a price comparison site (I won't advertise them but lets just say it's not the one with the opera singer!), Vicky can now be found at Cardiff's award-winning Working Word PR.

For the start of my 27th birthday festivities this year I alighted on Miller & Carter, whose sign has intrigued me every time I passed the Red Dragon Centre, sometimes to the point where I have even idly browsed the menu online, but had been vetoed every time I suggested it before. With the birthday diva card played, I finally got the opportunity to test drive it for myself. Reviews of this restaurant have been a decidedly mixed bag, with those on the website giving it anything from 1 to 5 so I was not really sure what to expect.

On arrival we were greeted warmly and invited to wait in the bar while they prepared our table. A round of drinks came in at an average price and we settled ourselves in at the spacious bar/holding area, giving us the opportunity to take in the surroundings which were modern but warm. We were shown to our table next to an ornamental fireplace that was clearly for display purposes only as it didn’t generate enough heat to stop us from shivering under the air con unit (they did switch it off after a couple of polite requests).

We started with a sharing platter, that at £11ish, was excellent value as somehow it managed to stretch around five people. The individual starters looked tasty but as a repeat offender at overstuffing myself before the main event, I was happy to partake in a sharing venture. The platter had a couple of the usual suspects in the form of buffalo chicken wings and garlic bread, but also had some nice unique touches including their ‘secret recipe onion loaf’ and some glorious battered prawns which made me fleetingly regret my decision to go co-op. The intrigue surrounding the onion loaf, coupled with the fear that the starter wouldn’t go around made us order an extra portion of this, a decision I’d advocate to anyone – it was bizarre but delightfully, a mystery prize will go to anyone who can establish exactly how this is made... Satisfied, expectant and pining for more onion loaf, it was time for the main event.

10oz Steak (Photo: V Leyton)

I opted for the 10 oz steak, which came with yes, you guessed it, more onion loaf (Hallelujah!) It also came with another unique extra – a lettuce wedge with blue cheese and dressing, in place of salad. I was dubious about this, wondering exactly why a chunk of lettuce could be special, but my doubts were in vain – the fresh crispy lettuce was an excellent accompaniment to my steak.

Blurry Lettuce (Photo: V Leyton)

The steak was a great quality and was cooked perfectly to my medium specifications. My jacket potato (that I elected to have, in the same pretend faux healthy way as people who choose diet coke with their Big Mac meal) was well cooked and fluffy. No accompaniment was offered, but a massive chunk of butter was proffered on request. Butter neglect aside, the service was incredibly slick, and the food was delivered to us fast. One thing I was particularly a fan of was the fact 3 waiting staff brought out the main courses to make sure that everyone got their meal at exactly the same time.

In my party, my boyfriend and his dad had the creole chicken, which looked lovely but was, in truth, a little overcooked and looked it, the chilli marmalade it came with was a saving grace though, and elevated it from your average southern fried chicken.

Creole Chicken (Photo: V Leyton)

My boyfriend’s brother had a BBQ bacon burger that had a good amount of cheese and bacon but, bizarrely, no barbecue sauce. Again, on request, it was brought and the portion they gave us was generous, as were all the accompanying sauces. I’ve been annoyed in the past by how tight places can be with the sauces they promise, so this was a surprisingly rare but welcome treat. My boyfriend’s mother had the gammon, and it was thick and tender but unfortunately not to her to taste as it was very salty. This sparked debate on the table as to how much saltiness was too much, the jury is still out on this, and the gammon was consumed by the rest of the table in the interests of ‘testing’

We were all unfortunately too full for dessert. I would like to report on what the choices were, but incongruously, we weren’t actually offered the menus to peruse, as per the usual custom. They removed our main course plates, left us to our own devices for a few minutes then came back and asked if anyone was ordering dessert. We opted for the bill, but I was bereft to not have at least picked my fantasy dessert from the selection. The bill was very reasonable, coming in at around £50 for five people, including a round of 3 beers, a g&t (mine) and a coke. There was no hurry for us to leave once we had paid and we stayed at our table enjoying the atmosphere and drinking the last of our drinks for at least another hour.

While it was not quite a flawless performance from M&C, and there were some small problems, over all it was a great evening and I’d absolutely recommend it. I would advise going for the steak on the strength that it by far attracted the most food envy from the table, and the staff were absolutely open to reasonable requests. So if it is too cold, then just ask.

5th Birthday Guest Post: Nutritionally Challenged?

2011-08-14T16:14:00.002+01:00

This week's guest blog comes from the lovely Jacqui Malpass. Jacqui works as a writing and personal branding coach, helping others to get the words out of their heads and onto paper. She offers 1-2-1 coaching, workshops and writing coaching holidays in Spain.

The time has come for me to acknowledge menopause and all it has to offer. Over the last seven months I have radically changed my diet in order to manage the inevitable symptoms that come with being just that little bit older and female. To the point that two weeks ago my nutritionist nudged me over the remaining hurdle, dairy, processed sugar and gluten-free.

Eating at home has not been a challenge; indeed it has been a delight to try new recipes and to discover what delicious substitutes there are to the things we accept as normal. I have become quite addicted to raw chocolate on my breakfast.

Monday was an altogether different story, a group of friends were meeting for lunch to celebrate a birthday at Cote in Cardiff Bay. I had meant to call ahead and forgot, but I needn’t have worried, when I arrived not only was I welcomed warmly, they said that they would find something that I could eat. All images of stirring some inedible vegetarian concoction around a plain white plate left my mind as I scanned the menu. With a few adjustments I could eat quite of lot of delicious sounding dishes.

As I still ate fish I opted for the hake fillet after asking what ingredients came in sauce vierge, everything sounded perfect, so playing safe, I swapped the potato puree for fries, well they are a gluten and dairy free vegetable. The tomato soup that was served first was amazing, hot, thick roughly sieved tomatoes. After the first spoonful I didn’t care that I had forgotten to ask what it comprised of. For dessert I opted for a plain and unimaginative fruit salad whilst I watched others spooning in crème brulee whilst sighing loudly.

Jacqui (centre right, with water) and friends. Photo supplied by Jacqui.

There were moments when my will power nearly deserted me as the girls stuffed their faces with crispy slices of fresh bread smothered in pale lemony butter. Even crueler was when the kir royales appeared and I had to sick to the free, very cold mineral water served until we burst. If you like water and I do, it was fab.

All of this was on the daily special menu for £11.90 and for my money well worth it.

The other bonus was the gorgeous young waiter, if only I was a tad younger.

Having had this experience I have no hesitation in going to Cote again. I heartily recommend anyone making lifestyle changes to go with an open mind and ask for something not quite on the menu. Perhaps ringing first to check might be a good idea though.

5th Birthday Guest Post: A Greedy Tribute to the Welsh Cake (Pice ar y Maen)

2011-08-07T20:41:00.001+01:00

In a way it seems fitting that the first guest post is also the first submission. Kate Harries is originally and very proudly from Wales, but now lives in London. She describes herself as having the sweetest tooth of anyone she knows. She loves baking as it's the perfect escapism from a much-loved, but quite demanding job with the NHS. Earlier this year she put together a little blog documenting her trials and tribulations in the kitchen as she strives to satisfy her sweet tooth. You can also follow Kate's exploits on twitter too.

Here is Kate's tribute to the humble Welsh cake.

The Welsh cake is the most unassuming of cakes. A world away from its glitzy, fashionable cake-cousin, the cupcake, with its snazzy, rich icing and razzle-dazzle decorations. The Welsh cake in contrast is humble, reserved and unpretentious. But a mighty Welsh baking icon nonetheless.

A classic in the true sense of the word, the Welsh cake is almost as old as the process of baking itself, and was traditionally made on a ‘bakestone’, a flat stone placed on or next to a fire or stove. While some recipes suggest a dollop of jam to accompany the cakes, this is Welsh cake purist writing - these delicious Welsh bakes certainly do not need jam. And in any case, adding jam is one short step from adding cream, which in turn, is one short step from effectively eating a scone.

Baking the Welsh cake brings such comfort and cheer, as the simple ingredients are sifted, rubbed, mixed and finally griddled. The sweet aroma of baking infiltrates every nook of the house. Those first few hot cakes, straight from the griddle scald the tongue but nevertheless are worth it for that first warm, crumbly nibble.

(And a warning: make at least double the quantity specified in the recipe, these bad boys are more-ish. One is not enough and resistance you’ll find, is futile)

If it is not yet obvious from my pontificating above, I am a conventional traditionalist when it comes to Welsh cakes. However, for the more adventurous Welsh cake baker out there, may I suggest a few special varieties? Using honey instead of sugar to give the subtle sweetness for example. Or for a more savoury, yet truly Welsh offering, add 100g sliced leeks and 50g Caerphilly cheese. A Christmassy festive version could include a few spoonfuls of mincemeat. Replacing the currants with cranberry and adding chopped white chocolate would also work a treat.

And if you find yourself in Cardiff Bay, craving a piece of heaven from the Principality, you could do no worse than popping into Fabulous Welshcakes. And if when strolling through town, you are coveting a crackin’ cake, pop into Cardiff Market for a one or two. Or, in my case, a dozen. At least.

Meanwhile, here in London, I console myself being so far away from the Green Green Grass of Home, with this recipe:

Welsh Cakes

Kate's Welsh Cakes - posted with permission of Kate Harries

Ingredients

125g butter (unsalted, softened at room temperature and cut into small pieces)250g self-raising flour
75g caster sugar
Half a teaspoon mixed spice or cinnamon
100g currants
1 beaten egg
Pinch of salt
1 tbsp milk (if needed)

1. Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs

2. Add the sugar, spice, currants and mix together

3. Mix in the beaten egg and bring together to form a soft dough with a fork, using the milk to bind further if required

4. Turn the dough onto a lightly floured surface and using a rolling pin roll out the mixture to about 1cm thickness

5. Using a cutter or upturned glass cut out the circles

6. Heat an ungreased griddle or heavy frying pan on a medium heat

7. Place the cakes onto the surface and cook one side before gently turning over to cook the other side

8. Cool on a wire rack

Baker’s notes....

Each Welsh Cake takes approximately 2-3 minutes to cook on each side; you should be aiming for a caramel, light brown colour

If the cakes turn a darker colour, quickly, your pan may be too hot

Dust with a little caster sugar to serve

Bendigedig!!

Poppupadom

2011-08-07T16:55:00.000+01:00

Cardiff favourite, Chef Anand George, may have parted company with the restaurant he made his name at but there seems no sign of him giving up his passion for Keralan cuisine any time soon. Following on from his success with the award-winning Mint & Mustard, he's now taking a new approach with his current venture, Poppupadom, cited as the first pop-up restaurant in Wales by his PR team (quite a statement!).

As if to prove a point, the PR team invited me along for the first tasting and so I dutifully went to review (well, someone has to, right?). After having possibly the best Indian meal of my life at his other establishment, Chai Street, I was understandably apprehensive that any meal could live up to it.

We started with an amuse bouche of warm tomato consomme, served in a little shot glass. It was warm and spicy but the promised coriander flavour was absent, replaced only by an occasional grittiness of a rogue leaf. The heat woke up my taste buds but not much else.

This was followed by a trio of starters. The Aloo Tikki was billed as "Delhi-style crisp potato cakes on spiced chickpeas" but the little patty in front of me certainly wasn't crisp. It was delicate and creamy but could have benefited from a little longer in the frier. The chickpeas were well flavoured and nicely spiced without being hot, but sadly the potato cake didn't stand a chance against them and was lost amongst the bite of the chickpeas.

The Beetroot Pattice fared better - crisp, panko-style breadcrumbs surrounding a hot, creamy beetroot and vegetable patty was the right balance of heat without losing the sweetness of the primary ingredient.

The bright green Chicken Tikka was also a hit, having been well seared it was still moist inside and worked well with the accompanying yoghurt and mint dressing.

Following on from this was the Sea-bass Pollichatu, a classic Keralan dish of fish, shallots, garlic and curry leaves, all wrapped up in banana leaves. The fish was perfectly cooked and flaked obligingly at the merest sight of a fork. Moist, meaty and with the same heady punch of heat that was delivered by the amuse bouche. Accompanying it was a creamy pilau, lightly flavoured with fish stock and red onions, it was almost risotto-like and worked perfectly against the heat of the fish.

This was the mid-point of the meal and our waitress dutifully brought us a palate-cleanser of Passion Fruit and Coconut sorbet in another shot glass which, for reasons best known to chef, was served slightly off centre of the plate. It wasn't obviously asymmetrical but just enough to look... well... odd. Had this been a pudding I would have been crying out for more - sharp, honeyed fruit against the velvety coconut was very pleasant but sadly as an interlude it was just too sweet and cloying.

Then followed the curries. Prawn Alleppy saw large, meaty prawns enrobed by a fruity mango sauce that managed to be both rich and light all at the same time. The tender meat of the Lamb Ulathiyathu melted in the mouth, leaving just the taste of cinnamon from the thick sauce that coated it. Kadai Murg Borg was a simple chicken tikka in a thick tomato sauce, heavy with ghee and just a tad underwhelming. The last dish, Chana Dal Palak was described by my partner as "the sensible one at the party" and I knew exactly what he meant. It didn't scream loudly with showy heat and flavours but it did cool our palates down and gave us something to mop up with the excellent malaba parotta.

Finally we got to the pudding course. The puddings at Chai Street had been some of my favourites, with no deep-fried fruit in sight. Sadly for Poppupadom I can't say the same thing here as it was the weakest course (things in shot glasses aside). The Caramelised Banana was underwhelming, the sweet sticky fruit clearly not being enough meant someone had given it a "brulee" hat in the shape of a crisp sugar disc. Perhaps it was the one they'd taken from the Creme Brulee as the sugar here was definitely missing that requisite crackle and the custard below wasn't set properly, leaving the whole thing a little soup-like. Also vanilla seemed an odd choice and I wonder why chef hadn't explored a cardamom-scented custard instead. The Chocomosa was exactly what it sounds like, a chocolate samosa - crisp pastry and dark chocolate. That's it. It was nice enough but didn't exactly set my world on fire.

Next stop for chef seems to be taking this "on-tour" and tickets to Poppupadom when it takes on Abergavenny Food Festival are already on sale. The problem with pop-ups is that they lose something in translation as chefs contest with inconsistent kitchens, and this certainly seems to have been the case here. If Anand can iron-out the few flaws in the savoury dishes, ditch the amuse-bouche and pointless interlude altogether and perhaps regain the magic of the puds of Chai Street, he may just pull it off.

Now we are five...

2011-08-04T13:27:00.000+01:00

Five years ago this month I went out for a meal. Nothing unusual about that you might say, people go out for food all the time. A week later I wrote a little something on my Myspace page (is that still even a thing?) about it, mainly to amuse my friends. They read it, they liked it, some commenting that it made them hungry. So off they dashed to the restaurant to relive my meal. It lived up to expectation and they asked me to recommend some more places. And so Cardiff Bites v.1 was born.

Over the next two years I wrote more, making friends with like-minded foodies from across Cardiff, keen to share their finds as well as those further afield just keen to share recipes and talk about all things foodie. I wrote a couple of guest posts for other sites and was soon approached by to write a few articles for print.

Suddenly Myspace seemed small for what I needed so in 2008 I painstakingly moved content over to v.2 - the site you see now.

The next three years were a rollercoaster with dramatic highs (sharing food memories with We Are Cardiff, talking about my site to other bloggers at a Cardiff Blogs Meet-up and judging at the Wales True Taste awards) and crushing lows (not least being diagnosed with IBS and fearing the life of carefree foodie fun was over).

So now I sit here, a bit older and perhaps a little bit less "green" to the whole thing (I refuse to comment if I'm wiser, those who know me can be the judge of that) wondering what the next five years will hold. Hopefully I still have a few more posts in me yet!

To mark the occasion, the next month will see a series of guest-posts from local writers as well as my usual witterings. I hope you enjoy reading them as much as I did and hopefully you'll go on to read their blogs too.

Here's to another five years (and maybe v.3)

Cardiff Bites needs you!

2011-07-08T08:59:00.000+01:00

In less than a month, this little blog is five years old. In that time it's gone from a few tentative postings on Myspace to writing guest posts for Visit Wales, hanging out with The Guardian at the Taste of London festival and judging at the final of this years Wales True Taste Awards!

I've met some great producers, top chefs and many, many passionate foodies along the way.

So, dear readers, what do I need from you?

Well, this is your chance to write a guest post for this very blog. I'm looking for great writers and foodies who are willing to write 300 - 500 words on one of the following: -

Your favourite eatery in Cardiff - anything from your local cafe to that restaurant you can't get enough of. Why do you love eating there? What's your favourite dish? Share it with the world!
Food in your area - be it Canton, Roath, Whitchurch or elsewhere in this city. Where are the best places to eat? Let us know.
Maybe you don't live in Cardiff, or just want to share a story - I'm also looking for your food memories, be they of the city, Wales or your family. Take us there with you.

Some house-rules:

Cardiff Bites is known for it's light-hearted style so no academic essays (unless you can work in a joke or two)
Keep it clean - whilst tongue-in-cheek is firmly encouraged, I don't want to have to censor naughtiness. Same goes for language - I'm not a prude but hey, there's kids reading this (maybe).
I reserve the right to tidy up grammar and spelling (anyone who's read my blog knows I'm pretty bad at this but it doesn't mean I need to drag you all down with me)
Stick to the brief but feel free to suggest another topic if you have a burning passion to write about something else (food-related of course)
Photos are great but must be your own. These will be correctly attributed in the blogpost
Finally, this blog makes no money and carries no advertising so write for the love and no sending me invoices, no payments will be made.

In the weird scenario that I feel your post doesn't fit the brief/house rules I will let you know and see how we can work together. Similarly, if I suddenly get inundated then postings might be a bit slow - I endeavour to get them all online at some point though.

All work will be posted by me and attributed to you, along with any photos supplied. If you want to include your own website, blog, twitter feed or flickr site then I'll add this at the bottom of the post.

Interested? Email me at cardiff-bites@hotmail.co.uk. Happy writing!

Mini Bites: July

2011-07-06T20:27:00.000+01:00

Festival Fun

As mentioned in my previous post, Cardiff International Food and Drink Festival is on in Cardiff Bay this weekend. The event runs from Friday 8th July until Sunday 10th July and is free (aside from some ticketed events). Find more info on their website.

A week later, head across the water to Kymin House in Penarth and experience the town's first ever local food festival on Sunday 17th July. With 30 stalls confirmed at the time of writing, including local bakeries, honey products, handmade gourmet chocolates, local cheese and wines, there should be enough to keep everyone full for the afternoon. Summing up the event, festival organiser Susannah McWilliam says, “We are really excited about Penarth's first food festival. It will be a fantastic opportunity to celebrate and showcase local growers, suppliers and producers and a chance to enjoy fresh and tasty produce. Local food is about supporting the local economy, lowering food miles and creating healthy sustainable communities. So come along and enjoy the celebration.” Again, the event is free and runs from 11am to 3pm.

Awards Season

Exciting times at Chez Bites as last month saw me amongst industry experts as part of the judging panel at the Wales True Taste Awards 2011 final. To be invited to sit alongside restaurateurs, chefs, producers and established journalists was very humbling but I held my own. I'm thrilled to have taken part, sampling the very best Wales has to offer, and can't wait to see who wins the coveted Gold, Silver and Bronze awards in October.

Competition of a different kind at the Wales Blog Awards, with nominations opening for the 2011 awards today. I'm thrilled to say that the organisers took on board the feedback from last year and have expanded the categories, giving Food and Drink Bloggers across Wales our very own category as well as an opportunity for the People's Choice Award, where everyone can vote for their favourite blog. Whilst I won't be so crass as to expect you to vote for this blog, there are excellent bloggers out there who all deserve your support. Competition will be tough, but it's great to see our genre getting the recognition it deserves.

All Change

As I've mentioned in my last post, this month sees me moving house. Not only will this mean that you won't be getting many more posts from me this month, it'll also see me moving to Penarth. Whilst I don't intend on changing my blog name (Penarth Bites isn't as catchy), you may start seeing some great venues appear on this site which just happen to be across the bay. Watch this space and I'll see you all in August!

Feeling Flat: Cardiff International Food and Drink Festival

2011-07-06T19:55:00.000+01:00

Summer has rolled around once again, bringing with it a predictable mix of British tennis misery and rained off BBQs.

For foodies, it's also the start of the food festival season, kicking off this weekend in Cardiff Bay with the Cardiff International Food and Drink Festival. Anyone would think I'd be overjoyed to have such an event in my adopted city, but I have a confession to make.

Whilst I always end up going to the festival, I never actually enjoy it.

Don't get me wrong, I enjoy sampling new produce and chatting with stallholders as much as the next foodie, but for various reasons this event always leaves me feeling a little flat.

Setting

On the face of it, Roald Dahl Plass in the heart of Cardiff Bay is a perfect setting for the festival. Located in the heart of the bay, it nestles between the restaurants of Mermaid Quay and the impressive architecture of the Sennedd and the Wales Millennium Centre. Stalls take up most of the space in the Plass, with a farmers market sprawling off towards the Norwegian Church.

Perhaps it's the tightly packed marquees, the packed out public transport or the sheer volume of people - it gets positively claustrophobic. Heaven forbid you actually want to take your children with you as it certainly isn't buggy friendly.

For visitors to the city, parking can also be tricky - filling up quickly or being damn expensive.

One solution could be to expand the site, perhaps onto the Barrage to open up the space, give people room to move and explore the area further. Or why not abandon the bay altogether, instead focusing on the wonderful parkland the city has to offer - though this could prove a thorny subject for some who already feel the green-space in the city centre is over-utilised for such things.

Food Court

Moving away from the Plass, you find the food court - which for the past 2 years has been situated to the side of the Sennedd. Here you'll find your usual mix of charcoal grilled meat products as well as a few vegetarian options. No issues here, but I can't help but wonder if the festival organisers aren't missing a trick. Whilst Cardiff doesn't yet have a Michelin starred establishment, it would be great to see local venues host "pop-up" restaurants whilst the event is on - giving diners from the city and further afield a chance to sample everything the city has to offer as well as encouraging repeat custom, creating a sustainable and vibrant food scene for everyone.

Events

Take a glance at the event website and tell me which talks you'll be attending. Oh, they're not listed you say? Look a little closer and you'll see there are cheese and wine tastings happening over the weekend (contact the Norwegian Church for more info on ticket pricing and times) and the John Lewis Food Theatre, which promises "Signature dishes and seasonal recipes will be prepared using local fresh ingredients many of which are available to buy on site" as well as special kids' workshops. To get a ticket for these, you have to turn up on the day and get one at the information caravan. Tricky if you don't know what's on or when.

Surely these things are planned in advance so a schedule on the website wouldn't go amiss. If the organisers wanted to go one step further, online ticket booking and e-tickets could be the way forward and with sites like Event Brite, it needn't be a hassle.

Crafty Stallholders

Now, let me make it clear - I'm not implying that the stallholders and producers are dishonest, it's more the content of the stalls that I'm concerned with. With a small site (in comparison to other Welsh festivals), why is so much space given over to those selling non-food and drink items? I'm not sure about others, but I go to food and drink festivals for exactly that, food and drink.

Some things tie in nicely with the theme of the festival - olive oil pourers and herb plants, whereas others selling artwork, jewellery and clothing, whilst very nice, don't sit well with me.

International?

Perhaps my biggest problem with the festival is the "International" tag. Whilst I've seen many non-UK stalls in my visits over the years, they tend to be from European countries, mostly Wales. Nothing wrong with that and it's great to see countries such as Sweden and Germany showcasing their wares, but it hardly gives the weekend an international flavour. The question is getting the balance right - whilst it's vitally important to give Welsh producers a platform for their excellent food and drink, if you are to be truly international you need to look a bit further afield than mainland Europe.

How do you encourage this? Just as Wales True Taste promotes Welsh produce outside the principality, we need to encourage other countries' tourist boards to do the same here. If this cannot be done then the name of the festival needs to change.

Another option would be to split the core of the festival in two, either running two separate events - one for Welsh produce and then an international one, or run the event in two distinct sites, again with a Welsh/International focus on each.

This year I'm taking a break from the festival, mainly as I'm moving house this weekend, but also seeing the same stallholders and set up year in, year out has left me a little jaded. Perhaps a year off is what I need. Or maybe, just maybe, there's something in how I feel about the little festival in the city.

Preview: The Potted Pig

2011-06-09T21:47:00.000+01:00

For new venues, building up public interest can be tricky. Do you hire a PR company - which, whilst effective, costs money, or do you go it alone, rely on word of mouth and pray to the gastronomic gods that your hard work and cold hard cash is enough to see you through the first year.

The Potted Pig seemed to manage it with a few careful tweets, tantalising taste buds with hints of the menu and keeping potential diners up to date with what was going on behind the scenes. By the time their launch party started tonight at 5pm, Twitter seemed to be ablaze with foodies clamouring to get on the guest list or find out when they could get in to eat. As someone who'd been salivating over the menu for several weeks, I was delighted to go along and preview the menu.

Smoked Aubergine Scotch Egg

One of the few vegetarian items on the menu, this was a joy to eat. Keeping the essence of a scotch egg it used a quails egg in the centre surrounded by a spiced aubergine puree, deep fried with breadcrumbs. Despite this it was light and creamy, set off with the beautifully soft yolk of the egg. I don't normally like aubergine but these were a treat.

Asparagus with Dill and Tarragon Sauce

Another rare veggie canape, the spears were wrapped in a light puff pastry and served with a fresh herb sauce. The asparagus was cooked but served cold - yet somehow this was delicious rather than feeling limp.

Home-cured Mackerel

The mackerel was served with a sweet and sour pickled onions on toast. The sweet, vinegar flavour worked well to cut through the oil of the fish.

Duck Hearts on Toast

Not for the squeamish, the menu is great for those of us interested in nose-to-tail eating. The meat itself was firm, if slightly chewy, with a rich aftertaste.

Crab Cakes with Crab Mayo

Coarsely shredded, sweet crab meat, rolled into balls, breaded and deep-fried. What more could you want? Crab meat in the mayo of course!

Steak and Green Sauce

Thickly cut, rare steak. This melted beautifully in the mouth and left you wanting more.

A Feast of Pig

As the name suggests, The Potted Pig certainly loves pork. We first sampled the restaurant's namesake - a coarse, peppery rillette, spread thick on toast. The main event though was the whole roast suckling pig. The gathering crowd applauded as the beast was paraded through the restaurant before being returned to the kitchen to be shredded. We waited with bated breath. It emerged again in canape form, the flesh served between round of white bread with a Cinnamon and apple sauce - perfection.

Launch nights can be a bit hit and miss when trying to get a feel for a new venture, but after tonight I'm certainly keen to head back and sample the menu proper.

Memories

2011-06-03T21:44:00.000+01:00

I'm in my nonna's kitchen. It's spring or summer and the sunlight is streaming through the window. A pot of soug is bubbling away on the hob throwing out its savoury scent of beef and tomatoes.

My nonna is patiently kneading dough. Arthritis and an accident in her 30s have left her hands painfully misshapen, yet she skilfully pulls and pushes the dough with her knuckles until it becomes elastic. I must be school-aged as I can see over the counter, mesmerised by the rhythm of her movements.

At last she rolls the dough into a long, thin sausage and begins cutting it into sections with a blunt knife. She takes each dumpling and shows me how to dent it into shape with a flick of my thumb. She tells me how she used to do this with my mother when she was my age.

I try copying her movements but mine look ungainly by comparison. But no matter, it'll all end up in the pot. She moves the finished gnocchi to a metal tray and covers them with a tea towel. The tray is a gaudy 70s affair, oranges, browns and greens form a geometric pattern against the plain cotton towel.

I beg her to cook them now and she laughs, tells me to enjoy the sunshine a while - we must wait for the sauce. I do as I'm told and sit on a rug in the yard she calls a garden, flicking through an old annual belonging to my mum.

After what seems like a lifetime she returns to the kitchen and drops the dumplings into the hot water. A minute or so later they bob to the surface, plump as pillows. Nonna drains them and adds a spoonful of the sauce. I sit at the table and add my Parmesan whilst she cuts some bread, "for the sauce" she explains.

We sit and eat in silence, devouring every last morsel.

Mini Bites: June

2011-05-28T09:52:00.000+01:00

A few days early, I know, but there are so many awesome things coming up!

Riverside Market Garden Vacancy

Simon Michaels, Director of Riverside Market Garden, has emailed to say there is a vacancy at RMG, "Riverside Market Garden is a community-owned horticulture enterprise 8 miles from Cardiff. It is now one year into production and sales and is set to expand its operation significantly over the next two years. We are now seeking a grower for a full time post. This person will also deliver educational activities and become a core business executive."

Think you can do the job? Contact mail@riversidemarket.org.uk for a full job description.

Foodie Fun at Abergavenny

Abergavenny Food Festival is taking place 17th - 18th September. Whet your appetite with these great spin-off events at The Charthouse.
Recipe for Success
Wednesday 15 June, 7.30pm - 9.30pm

Chef Demonstration by: Wesley Harris from The Charthouse
Compere: Mike Morgan

Wesley Harris (Head Chef/Owner) from The Charthouse will be at The Tithe Barn, cooking local pork on the barbecue (pork provided by Usk Valley Saddlebacks). Participating producers will include Trealy Farm, Troggi Cider/Perry, Usk River Chutneys, Welsh Farmhouse Apple Juice, Blaenafon Cheddar and Penderyn Whisky. More producers to be confirmed shortly.

Tickets: £7.00 available from the Festival Site.

Food & Wine Evening at The Charthouse

WEDNESDAY 13TH JULY 2011

TICKET EVENT ONLY - £45 per head

A special 5 Course set menu with be selected and cooked by Head Chef Wesley Harris using fresh local & seasonal produce to tantalize your taste buds.

Each course will be accompanied by a handpicked range of wines, perfectly matching each dish.

As part of the evening, the owner of a fantastic local supplier/producer 'Trealy Farm Charcuterie' will be here to discuss and inform you of his great product range and will introduce each ingredient as you get the opportunity to sample their great meats as the first of 5 courses.

We will be also in the company of Max Lloyd of Bibendum Wines (Our London based wine importer), who will discuss the wines that are on offer to you and to explain why we selected each wine to match the specific course.

Not only that, but every customer will also have the opportunity to go into our kitchen and watch Head Chef Wesley Harris give a live demonstration on a course to see how it is prepared and cooked. Along with some chat and banter, this will be a great chance to see how a real kitchen works and the effort that goes into creating great food.

Tickets for this event are limited so contact Simon Andrews (General Manager) and book yours today. Tel: (01873) 840414

Eat Food, Change the World

Two great events coming up over the next week.

Oxfam Picnic

Join Oxfam for a picnic on Wednesday 1st June, 12pm - 2pm, as they celebrate the launch of their new GROW campaign. Find them outside Cardiff Castle and enjoy a bite to eat as well as plenty of food for thought.

Cupcakes and Cast-offs

4th June, Cathays Community Centre, 12pm - 6pm

A festival with a difference, Cupcakes and Cast-offs promises "bunting, balloons, treasure 'n tat, face-painting, fun in the sun, music, kids activities, craftiness and of course ample quantities of the sweet, gooey, chocolately - or other types of tasty - goodness that is CAKE!"

There will also be a chance to update your wardrobe at the second-hand (or as the organiser Lydia prefers, "pre-loved") clothes sale as well as an Informal silent auction, Indian Head Massage Corner and a chance to buy the Welsh Refugee Council's Recipe book plus sample some tasters!

All the money raised will be split between Asylum Justice, Environmental Justice Foundation, and STAR.

To find out more, visit the Facebook page.

Singing for your Supper

2011-05-22T11:36:00.000+01:00

As a blogger, I get invited to go along to lots of different things - press launches, opening nights, tastings and festivals. Yet every so often something completely different comes along.

The Hamptons Store in Penarth is many things - part design agency (specialising in interior design, gardens and events), part boutique selling designer furniture, soft furnishings and gifts. Upstairs, amongst the cushions, throws and a rather gorgeous bear, there is The Blue Pelican Cafe doing a good trade in everything from breakfast through to afternoon tea. All fairly standard so far, so why the fuss?

After the cafe and store has closed for the day, the team transform it into a dinner and music venue - featuring mainly covers artists ranging from tributes to Michael Buble right through to The Beach Boys and Dolly Parton. Friday night it was the turn of George Benson, or at least his soundalike Nat Augustin. Not especially familiar with his work I enlisted the help of a friend for the evening who is a big fan. And so I found myself heading out of the city and down to neighbouring Penarth for a definite dinner with a difference.

We arrived at Hamptons just after the listed start time of 7.30pm. We were shown to our table and left with the drinks menu. We opted for some warm-up cocktails, to be followed by a Chablis with dinner and waited. Drinks were served promptly but we were slightly disappointed that we waited over 45 minutes for the first course to be served, though perhaps we are just not used to this kind of set up.

The starters were however worth the wait - a deeply flavoured roasted vine tomato and basil soup was served in shot glasses with the sweet tomato flavour continuing with a roasted tomato atop humuss crostini. This was finished off with a radish, apple and mooli salad, flecked with chilli and served atop a little chinese soup spoon. It was beautifully presented (sadly my camera phone could not do them justice so no pictures) and the soup with the crostini was a perfect starter. Whilst we both enjoyed the salad and thought it was a great palate cleanser, we were disappointed that the mooli got a little lost amongst the chilli.

During this time Nat Augustin took to the stage and began warming up the crowd with a few of Benson's hits including "Shiver" and "On Broadway". My dinner guest was suitably impressed and likened his voice to warm chocolate. Our fellow diners also seemed to be enjoying, with impromptu singalongs between courses.

Next up we were brought a filo triangle stuffed with mushrooms, spinach and feta which was reminiscent of the borek that I've enjoyed many times in Turkey (and several Turkish restaurants since). Normally filo is one of my least favourite things, usually dry and almost always prepared in advance. This was clearly freshly cooked as we had to cut it in half and wait a good few minutes for it to cool down before we could eat it without burning our mouths! The mushrooms were suitably meaty and worked well with the cheese, but again the peppery spinach flavour was lost. Not to worry as it was served atop a rocket salad, dressed simply with a little oil and vinegar - again, cleansing the palate ready for the next course.

Augustin continued with his set with "Turn Your Love Around" and other Benson hits before taking a break as we tucked into our mains. This was probably the weakest in terms of presentation (yet only comparably to the other courses) - breaded chicken served with a side of vegetables and new potatoes plus a small pot of roasted garlic and spring onion sauce. Whilst my friend's chicken was perfectly cooked, mine had been left in the oven for a minute or so longer and suffered a little from dryness as a consequence. The sauce helped greatly with this and managed to be rich without being heavy. The vegetables (cauliflower, carrots and green beans) were served al-dente but were a little lukewarm, a casualty of serving large groups all at once, but the potatoes were perfectly cooked and buttery.

This was swiftly followed by a sublime apple sorbet. If green had a flavour, it would taste like this. Fresh, light and sharp. Divine. A little almond biscuit served on the side was as delicious and didn't fall into that awful marzipan category of being overly sweet.

Austin returned to the stage and continued with a second half set of classics covering everyone from Lionel Richie, The Four Tops, Luther Vandross and The Temptations. The crowd joined in, some singing along, others who were, perhaps, more bold even began to dance. My mind was, as usual, firmly fixed on the final course - a trio of Eton Mess, Creme Brulee and Chocolate Tart. The Eton Mess was nice enough, a swirl of raspberry and cream, but lacked the requisite meringue that the name suggested. The brulee was the weakest of the three desserts - the sugar crust didn't have that satisying crunch and the custard was a touch too eggy. We both agreed that the chocolate tart was firm favourite, rich, dark, bittersweet chocolate and a firm biscuit base.

For a venture that tries to be so many things, The Hamptons certainly doesn't seem to suffer for it. The ticket pricing, £34 for dinner and the show (drinks extra), is perfectly pitched given that similar tribute acts at St Davids Hall can often be upwards of £25 a ticket. Whilst I think the team still have a few things to refine in terms of the menu, this is more about rounding rough edges rather than a complete rethink. If they can achieve this then these dinners will continue to grow.

For a full list of upcoming events visit the website.

Review: Laguna Kitchen & Bar

2011-05-13T18:07:00.000+01:00

One of the most common questions you get asked as a food blogger is "where should I eat?". It's part of the territory and most times I'm keen to help out. However one request always fills me with terror - "Where can I get a good Sunday roast?".

It genuinely mystify me how, after six years in this fair city, I struggle to think of any decent roast dinners - at least none equal to what I can cook at home, myself. The meat is usually gristly and in short supply, the veg overcooked to the point of being obliterated and let's not even mention the Yorkshire puddings!

Asking around on Twitter, everyone had a favourite but there was a recurring theme - they were either outside of the city or a chain (Twitter loves a Toby Carvery). Of the handful that were in Cardiff one stuck out, and when Park Plaza asked if I'd like to come along and sample the food I knew only one meal would do.

Laguna Kitchen and Bar is a rather chic affair entered just left of the main hotel lobby. In what seems to be a trend these days, it was a combination of dark wood, cream leather and modern jazz. I'm not sure if Park Plaza are trying to save on their energy bills or whether they are just environmentally conscious but the room was dark. The dull, Welsh weather did nothing to help but surely they can afford 50p in the meter to crank up the spot lights. Maybe they were just catering for hangovers?

We were shown to our table and swiftly brought the menus along with a bottle of water, some bread and the very best extra virgin olive oil and balsamic I have tasted in a long time. I'm not often content just to eat the complimentary nibbles but I would have paid the set-menu price alone for 3 courses of that balsamic, rich, thick and creamy.

Coming to my senses, and realising a girl cannot survive on bread and oil alone (as much as she might like to), we chose our starters: Confit chicken, artichoke and cannelini bean terrine for him, butternut squash tortellini with a herb butter for me.

The terrine was moreish, spread thick on the accompanying foccacia with a celeriac remoulade. Rich without being heavy and with spicy base notes reminiscent of a good salami.

My pasta was perfectly made and cooked al-dente but the shallot and flat leaf parsley butter sauce was far too salty and overpowered the sweetness of the squash.

For main my partner opted for the classic Roast Sirloin Beef, which he asked to be cooked rare. As he sent a silent prayer heaven-wards it seemed the kitchen gods were smiling on us as the beef was perfectly cooked, with a soft, pink centre. Two thick slices of beef were accompanied by duck-fat roasted potatoes, green beans, mange tout, carrots and broccoli - all served al-dente, much to his relief. The whole thing was finished off with an excellent beef gravy (no jus here) which was mopped up easily with a monster Yorkshire pudding. However, my partner felt let down by a slightly bland horseradish sauce.

I opted for the lighter option of Confit chicken, streaky bacon and a Caesar salad. Despite the chicken being a tad dry in places, and the skin not being crisp, I enjoyed the dish. The combination of the smoky bacon, soft chicken and leaves was set off beautifully by the salad dressing. Unlike other salads, this actually coated the leaves instead of pooling in an unsatisfactory, wet mess at the bottom of the bowl. A slight citrus flavour paired well against the salt of the cheese, whilst the croutons added a satisfying crunch.

After brief respite it was on to pudding, with my partner ordering a spring-like Panacotta with rhubarb jelly (as light, creamy and thoroughly zingy as it sounds!) whilst I opted for the thoroughly indulgent dark chocolate and penderyn whisky torte. Death by chocolate never tasted so good - rich, dark, almost truffle-like chocolate and a heady hit of whisky left me in pudding heaven.

At £17.50 a head for three courses this probably isn't the cheapest Sunday lunch you can find in Cardiff but, after six years, it's certainly one of the best I've eaten (outside of my own kitchen, of course!). Will it convince me to ditch the Sunday ritual of cooking a roast myself? Maybe not every week.

Can your pub do better? Or do you prefer a home-cooked roast? Can anything live up to your mam's roasties?

For food tips across the city follow the #eatcardiff Twitter feed.

Mini Bites: May

2011-05-07T15:16:00.000+01:00

Loads of foodie news this month!

Veggie-Tastic

Cardiff foodies should head along to the award-winning Cardiff Vegetarian Festival on Saturday May 21st and sample wonderful meat-free food from local business including The Ethical Chef, Fantastic Crepes, The Parsnipship, Serenity Raw Goodness (100% raw vegan), Milgi and Café Atma.

Along with the food there will be a chance to learn more at the information stands, chill out to some live music and indulge in a spot of facepainting.

Cardiff Vegetarian Festival

Saturday 21st May, 7pm-12 midnight (food served 7-10pm)

Mackintosh Hall, Keppoch Street, Roath

FREE ENTRY (pay for the food you want)

People's Supermarket coming to Cardiff?

As well as running his popular stall at the local farmer's markets, cooking at his pop-up cafe in Canton and preparing for the veggie food festival, Deri Reed (aka The Ethical Chef) is also trying to gather interest in setting up a People's Supermarket in the city. Find out more and get involved here.

Bye bye

Sad news now as two local sites come to a close. The Chief has announced that Cardiff restaurant review site, Tea and Biscuits, has dined for the last time. Luckily for us they are planning new and wonderous things and I wish them all the best in new ventures.

It has also been announced that The Guardian Local project, of which I have contributed several articles to, has been deemed unsustainable in it's current form and will be ending shortly. I would like to thank our "Beatblogger" Hannah for her excellent work in the city, particurlarly her support of the local blogging community. Her encouragement of this blog has been unwavering and the closure of the site will be a big loss to the city. Hopefully she too will move on to bigger and better things.

Coming soon

Reviews in the pipeline: Sunday lunch at Park Plaza and dinner with a difference at The Hamptons, Penarth. Watch this space!

Learning is food for the mind...

2011-05-07T14:49:00.000+01:00

Adult Learner's Week, the UKs largest festival of learning, is nearly upon us. Along with the usual IT and aromatherapy courses, I was delighted to see a number of foodie events running in Cardiff.

Down to Earth: the cottage gardens of St Fagans

St Fagans: National History Museum,

Take a tour of the cottage gardens with one of our gardening team. A chance to pick up some tips and learn about our heritage vegetable collections. Meet at Kennixton, and bring suitable footwear. Only one tour is advertised. There is also another tour at 2pm-3pm, on the same date.

Saturday 14 May, 11.00am — 12.00pm

Address details: St Fagans, Cardiff

Contact: Ffion Fielding Tel: 029 2057 3538

E-mail: Ffion.fielding@museumwales.ac.uk

Foraging for food at St Fagans

Ty Gwyrdd, St Fagans: National History Museum,

Find out what wild food is available in spring and summer, go foraging, and make some delicious nettle soup together for lunch!

Sunday 15 May, 10.30am — 3.30pm Booking required

Address details: Cardiff

Contact: Carla Price Tel: 029 2057 3424

E-mail: learning.stfagans@museumwales.ac.uk

Feel Good Food

Whitchurch Library

Healthy delicious food.

Wednesday 18 May, 2.00pm — 4.00pm Booking required

Address details: Park Road, CF14 7XA

Contact: Admin Team Tel: 02920 872901

E-mail: HFriend@cardiff.gov.uk

Cup Cakes

Rhiwbina Library

Learn how to make cup cakes.

Wednesday 18 May, 10.00am — 12.00pm Booking required

Address details: Pen-y-Dre, CF14 6EH

Contact: Admin team Tel: 02920 872901

E-mail: HFriend@cardiff.gov.uk

For information on all Cardiff courses visit the website.

You can also find courses in other parts of Wales by visiting the main website.

Putting the nuts in doughnuts?

2011-05-07T14:31:00.000+01:00

Unless you live under a rock (and I'm not knocking you if you do, it's probably quite cosy) then you probably noticed Cardiff went a little crazy last month at the arrival of American chain Krispy Kreme.

Stories of thousands of die-hard doughnut fans queueing for up to two hours for a freebie even made the national press. Comedian Jack Dee, hosting that week's edition of Have I Got News For You, joked it was the city's first health food store - oh how we laughed *rolls eyes*.

You have to hand it to them, the marketing was spot on, with hundreds of boxes given away across the city and further afield, in the weeks leading up to the opening creating a huge buzz around the brand, previously only available to UK fans across the Severn Bridge.

There's no denying that the doughnuts are good but are they worth camping out overnight for?

Ben Easterton camped overnight to be the first customer at Cardiff's Krispy Kreme. (Photo Mischief PR)

I couldn't help wondering what local independent retailers were making of all the buzz.

"The press attention surrounding Krispy Kreme and there simple but very effective marketing seems to be of great success." said Gareth, of award-winning sandwich shop, Fresh Baguette, "In my opinion a company producing and selling a desired product, that’s creating jobs and bringing people to the city centre without stepping on to many toes has got to be a winner."

However, Kasim, of Cardiff favourite Waterloo Tea Garden, thinks the hype says more about our city than maybe we'd like to admit, "The coverage in the news and media is an indictment of the media. The fact that a company who makes doughnuts made big time news confirms that Cardiff is still not established as ‘big city’. Until a few years ago Krispy Kreme were based just in London, and when they moved to Manchester and Birmingham, it made big news there too. We are 5 years behind those cities."

All the independents I spoke to agreed on one thing, whilst they may not be able to match Krispy Kreme in terms of marketing, they do have an ace up their sleeve, as JP from Cegin y Ddraig explains, "From my point of view, I can offer a more personal service. I know where all our food comes from, all our staff are involved in the making of each dish (often from scratch)." He adds, "As a cafe I believe I have to give each customer the experience that will make them want to come back & bring a friend, that is how we will compete."

Add to this canny use of social media and the future looks bright for Cardiff independents, "We have recently started using Twitter where we inform our followers of our daily specials and also carry out weekly competitions," explains Gareth, "It has definitely created a lot of interest and is working well. We will shortly be introducing some sort of incentive scheme for my Twitter family too."

Cegin y Ddraig recently teamed up with local site Cardiff Deals to drum up more business for the eatery.

In the words of Kasim, "If you are good, you will do well. People are slowly realising that the journey they started with the big chains is slowly coming to an end, and the next step is the independent. The good independents will do it better, fresher, and cheaper. Customer service on the whole should be better, which is the holy grail."

So next time you find yourself confronted by a queue at a multinational chain, why not visit your local independent instead?

Did you queue for free Krispy Kreme? Does your local independent cafe stack up against the big boys? Have you used social networking sites to drum up interest in your business?

Mini Bites: April

2011-04-07T18:41:00.000+01:00

Spring is a busy time, with the gardening finally waking up after the harsh winter and thoughts turning to BBQs and picnics to be had.

Love Food?

To celebrate the start of Spring, we headed down to Love Food's Spring Festival in Bristol. I make no secret that this is one of my favourite festivals in terms of being able to talk to producers, as well as catch up on the ever-excellent Rude Health Rants.

It was great chatting to passionate people as well as trying some great food - The Sausage Fest's Moorish Lamb, proving that a good banger doesn't have to just be pork. They were amazing as part of a tagine when we got home, served with a buckwheat salad, pittas and humuus.

It was also great to see some Welsh producers crossing the border including Venison from the Vale who sold us some great quality (and very cheap!) venison mince. Brecon-based Caradoc cheese biscuits was also a great find and I especially enjoyed their Pear & Earl Grey biscuits. Find them soon at Wally's Deli.

Missed this one? The next Love Food Festival is scheduled for May 1st, with other dates planned right through to the summer.

Out and About

Restaurant openings abound at the moment, with Brown's and The Crown Social dominating much of the talk.

Oscar's of Cowbridge have also launched their Cardiff venue and first impressions looks promising. I particularly enjoyed the Carrot and Chickpea Fritters, which came with an excellent beetroot humuss, and the Rabbit & Apple Terrine. Looking forward to visiting for lunch very soon so watch this space for a full review.

Las Iguanas has taken the natural progression and opened a branch in Mermaid Quay. As someone who works in the Bay area, the lure of after-work cocktails could prove strong - with the Cava Royale and the classic Mojito proving popular on opening night.

Ooh La La

I've received word that Jean Cristophe Novelli is visiting Cardiff tomorrow so food lovers should keep their eyes peeled around the town centre, particularly around the Capitol Centre.

A Spring Recipe with Rachel's Organic

2011-04-07T17:59:00.000+01:00

When the lovely people at Rachel's Organic asked if I'd like to sample their new range I, of course, jumped at the chance.

After digging out my ice cream machine and experimenting with various flavours, it was time for some baking.

This recipe worked especially well and comes from the excellent "Vefa's Kitchen", a must have for anyone who enjoys Greek food as it, like it's Italian counterpart The Silver Spoon, seems to cover everything you'd ever want to cook.

The cake is really easy to make as, after weighing, all you need to do is mix the ingredients together. Whilst you could whisk it by hand, I'd recommend an electric whisk if you have one as it's quite hard work!

Yoghurt Cake

225g soft butter plus extra for greasing (I used Rachel's Unsalted)
350g plain flour plus extra for dusting
300g caster sugar
5 eggs
3 1/2 teaspoons baking powder
1/2 teaspoon of salt
250ml yoghurt (I used Rachel's Apple & Elderflower)
1 teaspoon vanilla extract
Icing sugar for dusting

Preheat the oven to 350F (180C/Gas Mark 4). Grease a large cake tin (10 x 14 inch) and dust it with flour to stop the batter sticking to the side as the cake cooks.

Put all the ingredients in a large mixing bowl, stirring lightly to mix before beating with an electric whisk for 4 minutes at high speed until the batter is smooth.

Pour the batter into the prepared pan, spreading it evenly with a spatula and bake for 1 hour until a skewer comes away clean when pushed into the middle.

Dust with icing sugar and leave to cool. Cut into squares and serve.

---*---

Despite the amount of eggs, this cake is anything but rich. The yoghurt gives it a very light, airy texture and it is large enough to share, making it perfect for springtime picnics, street parties or even an Easter treat.

Guest Post: Ffresh

2011-03-23T18:22:00.000Z

Ffresh, the restaurant and bar space at Wales Millennium Centre in Cardiff Bay, has had a bit of a revamp and relaunched itself in partnership with the True Taste , showcasing the best in Welsh produce.

I've been along to check it out and you can see my review in The Guardian.

Have you been to Ffresh? What do you think of Welsh food in Cardiff and beyond?

Event: Cardiff Twestival

2011-03-22T20:40:00.000Z

I don't often post you events information or bang the drum for charitable causes but I hope you can forgive me when that event is raising money for a local food charity.

Cardiff Foodbank has been chosen as the charity of the year by Cardiff Twestival. Cardiff Foodbank does outstanding work across the city redistributing food parcels to people in real need - people who would otherwise not be able to feed themselves or their families through sheer poverty.

Imagine coming home one night knowing that you don't have any food in the cupboard, knowing that you won't be able to feed your children.

That's what they do, they fufill that most basic human need - to sustain ourselves.

Since opening in May 2010, they've managed to feed 1200 people, including 500 children. And they do it completely on donations of food - amazing stuff!

But of course, this being a Twestival event you get to have fun whilst raising money for this fantastic cause.

Buy your tickets for the event here and don't forget to take part in the Mega-Raffle where you could win an awesome package of prizes including flights with bmi baby, meals out at some of Cardiff's coolest restaurants and tickets to great gigs and comedy events You can also find out more info by following Twestival on Twitter.

If you want to read more about Cardiff Foodbank then you can either read this excellent blog by Hannah Stokes or visit their website.

Can't make it to the festival, you can still donate at the Just Giving page. Go on, it's for a great cause.

Mini Bites: March

2011-03-20T13:35:00.000Z

Very sorry that I've been neglecting you all lately - the past month just seems to have flown by with very little chance to sit and write.

A Foodie Garden

The garden continues apace with the bean plants now moved to outdoors and supported on their little cane wigwams. Carrot and radish seeds have been planted and herbs are starting to come out of their winter hibernation, with green shoots peeking through the soil. Tomato and strawberry seeds have been planted and are growing steadily on our windowsill before being transplanted outside when they are a little hardier. Next month we'll get this year's salad crop started and should hopefully be eating the first of this as early as May and continuing through the summer months and into September. I've not bought supermarket salad since growing our own last year and recommend everyone to try growing their own - whether it's in a garden bed or in a pot on the windowsill - I promise you won't go back to that chlorine-washed, plastic wrapped stuff.

Bonkers Baking

My Twitter followers have been intrigued and mortified by my recent baking exploits. You see, I bought a couple of jars of this as Christmas presents for friends but due to the snow, strikes and general incompetance it didn't arrive until well after the big day. Suddenly I was faced with 2 jars that had a shelf-life of just a week. What the heck was I going to do? Luckily my other half got online and found a whole heap of recipes and we set about cooking:

Bacon Sandwich - a good first start - very rich so use sparingly
Scrambled eggs - added a good smoky flavour but made the mix a bit wet
Breaded Chicken - This was probably my favourite thing. Didn't taste bacony but added a lovely flavour to the chicken and kept it very moist.
Chocolate Cupcakes - This is the recipe that caused such a stir on Twitter - some wanted to try it and eagerly swapped the recipes with other bacon afficianados, others called for my head. How did it taste? Moist, rich, dark and chocolatey with a smoky aftertaste that was unpleasant at first but mellowed as the cakes cooled.
Bread - My other half then tried to add it to his usual bread recipe. Whilst it tasted good, the mix was too moist and crumbly.

As you can see, some things worked better than others and I'd certainly encourage people to have a go at the chicken and cupcake recipes with regular mayonnaise if you don't fancy the baconnaise.

Out and About

I've managed to get out and eat at a few nifty places but haven't managed to do a full review yet. Here's a mini-review to whet your appetite:

Bangkok Cafe - Great lunchtime menus for a tiny price. If you like your food with a bit of spice then this is the place for you.
Bar 33 - Brains pubs aren't exactly known for great food but this is definitely worth a visit if you want a city-centre, child-friendly pub that serves a bit more than chicken nuggets and chips.
Cardiff Bay Bakery - Quickly becoming the lunchtime venue of choice amongst those of us working in the bay who are a bit fed up of the big chain offerings. My favourite is the blue cheese and walnut baguette.

Coming Up

Stay tuned for some springtime recipes, perfect for the start of the picnic season, a review of Ffresh in Cardiff Bay and a visit to the opening of Krispy Kreme in Cardiff next month.

Come Dine with Tweeps: Round 2

2011-03-20T12:54:00.000Z

After a promising start and a bit of a hiatus, our little "Come Dine with Me" competition finally got to the halfway mark when I hosted round 2 earlier in January.

Being a food blogger staging a dinner party is a terrifying experience. You're supposed to know good food, you're expected to conjure up something pretty special and above all you're expected to do it all faultlessly.

Did I pull it off? Until we know the final scores I can't be sure, but clean plates and pleas for recipes are usually a good sign.

Starter: Coquille Sant Jacques

Main: Sirloin steak with a Chestnut, Madeira and Porcini sauce served with Soft Polenta

Pudding: Lemon Posset with Rosemary Shortbread

Conversation: Retro food, island living and 90s music

Food Highlights: Guests seemed to enjoy the pud the most with Abby exclaiming she was full but could happily eat a bathful of posset when she returned home.

Hopefully there won't be so much of a gap until round 3!

Guest Post: Cote Brasserie

2011-01-31T20:09:00.001Z

Cote Brasserie, winner of the award for 'Best Restaurant Chain' at the Michael Winner Dinner Awards 2010, has opened its first restaurant in Wales. I went along to review for The Guardian and this is the result.

The timing of this review couldn't be more poignant with Cardiff institution, Le Gallois, closing its doors on February 5th 2011. I never had the opportunity to eat at Le Gallois, sadly my wallet rarely stretches far, and am disappointed that it looks like I've missed my chance.

With the owner's other venues, Boof and Garcon, looking set to continue I wonder how the future of French food in the city will pan out. Only time will tell.

Review: The Cricketers

2011-01-22T18:55:00.000Z

Sometimes you just know something is a bad idea. Sometimes I wish I listened to my gut instinct instead of my growling stomach. As we approached The Cricketers an A-board caught our eye, advertising the ethos of the pub - "Real Chefs, Real Food, Real Ale". I should have ran for the hills at this point but instead, obeying the hunger, I ventured inside.

If you've not visited the pub before it's rather plush inside, the name coming from the view of the Swalec stadium to the rear of the building and the cricketing theme continues inside with bats, balls and other paraphernalia adorning the walls. The whole feel is somewhat cliched in terms of its gastropub credentials:

Open fire - check
Chalk board menu - check
Overpriced tea and coffee - check
Overcomplicated dishes which have to name every component - check

That said, on a frosty day, the fire is very inviting and we soon found a comfy spot by the bar.
Despite the fire, the whole place was on the cold side. Not to worry, we thought, food will warm us up.

After perusing the menus (for there are three: bar snacks and nibbles, the main menu and the obligatory chalk board specials) we opted for two of the specials - Pork and Saval Cheese Schnitzel for Andy, Homemade Lambs Liver Faggots for me.

As we waited for our food, several families with small children came and went, cementing the venue as a family friendly pub for Pon'Cantonites.

Twenty minutes later and our food arrived. I'd been intrigued by the promise of faggots served with a pistachio mash and wondered if it would be bright green, reminiscent of pistachio gelato that I'd had at Italian ice cream parlours. My mash looked decidedly.... well... potato-like and, on tasting, turned out to be plain mashed potato. The pistachios were instead in the faggots. I took a bite, anticipating a heady mix of liver, fatty bacon and spices. Instead all I could taste was dry liver and nuts. I doubt so much as a pinch of salt had been added to the mix and they tasted nothing like the caul fat-wrapped beauties that I can remember my Welsh grandmother proudly serving me as a child.

Andy's dish was similarly disappointing. The inclusion of Welsh cider-washed saval cheese with the pork escalope was a nice touch but the whole thing had split open when cooking and again was overcooked, dry and tougher than old boots. Thoroughly disappointing as it was the execution that had let down some fine local ingredients. I thought back to the sign and wondered just where the "real" chefs were that lunchtime and why the "fake" chefs had been left in charge of my lunch?

Feeling somewhat dejected, we declined dessert and paid our bill, £19.15 for our mains and 2 small glasses of coke.

Needless to say, this maiden was not bowled over.

A blogger in the garden...

2011-01-12T19:13:00.000Z

Happy New Year!

The hangovers have subsided, the snow has melted and all thoughts are now turning to spring.
My bulbs, little narcissus, pale blue crocuses and delicate snow drops, are eagerly pushing their petals through the cold ground, ready to bring some colour and life back to my otherwise sleepy garden.

We've been similarly busy sorting through our stock of seeds and planning what to grow this year. Thinking back to last summer, our first in the garden, we learnt a lot and have found what works well in our little space and what, sadly, is either beyond our small plot or simply won't grow in a container on our patio.

Successes included our salad patch (I will never EVER buy shop bought salad again), beans, carrots and herbs. Potatoes were with mixed fortune but with a little bit more knowledge I think we may just crack it this year. Squashes, surely the easiest thing to grow ever, seemed less successful. Unpertubed, I scoured seed catalogues and have found some interesting varieties that promise to work in even the smallest of spaces.

Tomatoes in 2010 were a washout, quite literally. Heavy rain saw our crop decimated in a matter of days with a mix of blight and blossom end rot. We were devestated and are determined that 2011 will be the year of the tom! We've invested in some different seeds and will try again. Any tips you guys have would, of course, be most welcome!

So what are we growing?

Rondo carrots - small, round and perfect for container growing
Windsor Pumpkin - forget sprawling tendrils, these orange beauties reach the size of a small football
Buckingham Courgette - another container variety which should help us maximise our growing
Broad Beans and Mange Tout - we couldn't get enough of our beans last year so we're expanding what we grow
Tomatoes - Sweet Million and Koralik varieties which we hope will be more successful than our previous attempts with the Money Maker and Tom Thumb varieties.
Along with potatoes, beetroot, radish and a small herb garden.

We're also including some fruit this year with alpine strawberries and blueberries on the menu.

I'll of course keep you posted of our efforts, successes and failures as we embark on year two of what my mother insists is fast becoming "The Good Life". Now if only I could keep chickens....

Have yourself a foodie little Christmas

2010-12-23T09:37:00.000Z

It's that time of year again and amid the snowpocalypse, the fear of presents not yet arrived, there is a little oasis of calm that I call my kitchen. I make no secret of it, I love cooking and find it incredibly relaxing, especially at Christmas when everyone else seems to be losing their heads. Tomorrow I'll be kicking off preparations and start creating the feast for Saturday's big day (probably listening to music very loudly, singing badly and drinking a little bit of wine in the process).

Potato Pancakes

These great little pancakes can be made and cooked in advance, as I'm doing tomorrow, and then put in a warm oven for 10 minutes before serving. The Russians ate these topped with caviar, I'm going for smoked salmon and sour cream with a glass of fizz for my guests as they arrive.

Serves 6

155g Floury potatoes, boiled and mashed
15ml Easy blend dried yeast
175g Plain flour
oil for frying

To serve

A slice of Smoked Salmon
A spoonful of Sour Cream
Lemon wedges
or whatever else you fancy!

Put the pancake ingredients in a large mixing bowl and slowly add 300ml lukewarm water, mixing well.

Cover with a clean tea towel and put the bowl in a warm place for 30 minutes until the mix doubles in size.

Once the mixture has risen, heat a large, non-stick frying pan and warm your oil. Drop spoonfuls of the pancake mixture (remember, these are nibbles so don't go too big!) onto the hot oil (be careful not to splash hot oil!) and cook for 2 minutes each side or until lightly golden. Season with salt and pepper and set aside (at this point I'm popping them in the fridge overnight) ready to be topped with the salmon and cream and served with a glass of something bubbly to your eager guests.

Christmas Ham

Serves 6 with enough for sandwiches

I first posted this recipe in 2007 but I felt that it deserves a re-posting because frankly it's amazing. The bubbling pan smells of Christmas! Thanks to my mother (and possibly St. Delia) for the recipe.

Middle Cut Gammon (Approx 1kg 75g / 3 1/2 lbs)
1 Onion
Bayleaf
1 Pint Dry Cider
1/2 tspn Black Peppercorns

2 tbspn Dark Brown Sugar
1 tbspn Wholegrain Mustard

Place Gammon in a large saucepan. Cover with cold water and bring to the boil. Discard this water.

Add the bayleaf, peppercorns and onion to the pan and 3/4 of the cider. Top up with water until gammon is covered.

Bring to the boil and simmer for 1 hour, topping up with water to keep the ham covered.

Once the hour is up, remove the gammon and leave to cool then using a sharp knife remove the rind, leaving a small layer of fat. Score the joint and place in a roasting tin. Mix the mustard and sugar together and press onto the fat and side of the ham. Pour the rest of the cider into the pan and roast at Gas Mark 6/425F/200C for 45 minutes, basting regularly with the cider and juices

Choc Chestnut Pots

As you may have noticed, I'm all about taking the stress out of Christmas and preparing as much as I can the day before. This means when my guests arrive on Christmas day I won't be sweating in the kitchen but instead can enjoy their company (that's the plan at least) and these little beauties fit the bill just right. Don't like/can't find madeira? Try brandy instead.

Serves 6

250g good quality plain chocolate
60ml madeira
25g butter, diced
2 eggs, seperated
225g unsweetened chestnut puree
Whipped Cream to decorate

Break up the chocolate into squares and put in a saucepan with the madeira and melt over a gentle heat. Once the chocolate is melted, take the pan off the heat and add the butter slowly, a few pieces at a time and stirring until smooth and glossy.

Add the egg yolks and quickly beat them into the chocolatey mix. Next, beat in the chestnut puree. This is quite lumpy so make sure you keep beating until the mixture is smooth again.

In a seperate bowl, beat the egg whites until they form stiff peaks (you can do the cheffy "holding the bowl over your head" thing if you really want to). Stir in a tablespoon of the chocolate mix before folding in the rest of the chocolate mix, being careful not to knock the air out of the mousse.

Spoon the mix into little ramekins and refrigerate until set (I'm leaving them overnight).
Take them out 30 minutes before serving and top with some whipped cream and chocolate sprinkles.

Pancake and choc pot recipes taken from "Appetizers, Finger Food, Buffets and Parties" Edited by Bridget Jones (No, not that one)

What are you cooking for Christmas? Do you have any family traditions or quirky recipes to share?

Merry Christmas and a very Happy New Year!