Appearing on menus at a fast pace, pineapples are set to outsell avocados as the latest fruit trend sets in. Dehydrate it, ferment it, crush it, or colada cake it like me.
Pizza Rosso has certainly put some life into The Railway Tavern in Elmswell. Friday night's only, grab yourself a lovely thin and crispy stone baked pizza from the food truck in the car park (from about 5pm to 8.30pm). Order your pizza, pop into the pub and have a pint while you wait for a text to tell you the pizza's ready. We ordered the Carne with salami, spicy beef and prosciutto and the special Code di Gambero with cray fish tails, jalapeno, sweetcorn and cajun seasoning. The smoked chipotle chilli dip was so fiery that it called for another pint of Aspall's. Lovely service from the owner and his mum, plus a pudding of the day too. Note that The Tavern, as the locals call it, only takes cash and despite it being run down has a dart board, a pool table and a friendly landlord. Unlike Elmswell Fox who has a grumpy landlord, I mean who shouts at customers for walking through a door in the wrong direction? Pizza Rosso is in Woolpit on a Monday, Stanton on Tuesday, Bacton on Wednesday and Thurston on Thursdays.
- Code di Gambero with crayfish tails, jalapeno, sweetcorn and cajun seasoning
- Carne with salami, spicy beef and prosciutto ham
- open from 5.30pm until about 8.30pm
Late February and into March saw my annual holiday to the sunshine of the Caribbean, a trip to see Claire (fellow SuffolkFoodie) in Barbuda. For those that don't know, Barbuda was wiped out by Hurricane Irma on September 9th. The island was devasted and 6 months on still is. No electricty and running water makes life difficult enough, but for those still living in tents or without a roof over their head, life must be miserable. Food and general supplies are desperately short, so first stop after arriving in Antigua was shopping and buying supplies to send on the cargo boat. Three days in Antigua provided enough time for some sight seeing and to eat some street food which is available on nearly every corner. Also this fantastic island breakfast at our Airbnb. In Barbuda we cooked for ourselves using the supplies that we'd sent ahead. There is little else to buy unless you find a fisherman or hunter with a good catch. We found Bernie who had just been out in his boat and supplied a 10lb red snapper to cook over the fire. We also successfully dived for conchs which were so tough to remove from the shell that we had to take we them to Bernie to release. Limited ingredients, only a generator for power keeps you on your toes when deciding what to cook. But our conch escabeche would give any top restaurant a run for it's money.
- Bernie's was so happy to have caught some fish
- Antigua street food menu
- loading our cargo in Antigua for Barbuda
- Curry chicken patties from a food stall in Antigua
- Conch's out of the shell
- Conch escabeche
- Dumplings cooked to order in Antigua
- Barbuda red snapper grill
- Antigua kitchen
I have just discovered the perfect little 30g bar of chocolate. Made with certified organic cacao sweetened with coconut blossom sugar, it feels good for me. Better still, 3% of the Bedfordshire based company profits go to UNICEF. My favourites are this 70% Raw Peruvian Chocolate with Pomegranate and the 100% Raw Peruvian Cacao Bar with Mulberry. Find some for your Valentine.
No drizzles or blobs but gutsy, generous dishes; powerful yet simple flavours; a superbly written menu including offbeat ingredients and natural, biodynamic wines. That you won't find anywhere else in East Anglia. Pea Porridge - It's tough to decide what to eat!
- Bertha grilled sardines, salmoriglio, grilled lime
- Blythburgh pork belly 'Petit Sale aux lentilles', soft polenta, crispy pigs ears
- Tarte tatin, vanilla ice cream
Food redistribution charity FareShare East Anglia officially launched in Ipswich today with the aim of supplying hundreds of local charities with good food that will otherwise go to waste. FareShare is the UK’s largest food redistribution charity tackling food waste and food poverty by redistributing in date, good quality food from the food and drink industry. The food is redistributed to frontline charities and community groups that support vulnerable people, including homeless shelters, children’s breakfast clubs, and domestic violence refuges. These organisations transform the food into nutritious meals, which they provide alongside life-changing support. The FareShare East Anglia Regional Centre was made possible through a £500,000 donation by the Enterprise Rent-A-Car Foundation as part of its ‘Fill Your Tank’ programme. So how can you help? If you are an East Anglian charity or community group interested in becoming a food member to access good quality in-date food, visit http://fareshare.org.uk/fareshare-centres/east-anglia/. If you would like to become a local 'food hero' and are free to volunteer a few hours a week to drive surplus food to local charities and groups, visit http://fareshare.org.uk/get-involved/volunteering/apply-to-volunteer-east-anglia/
Introducing the Bubblewrap Waffle, the pimped up Hong Kong sweet egg waffle that everyone wants. The business started on the streets with a stall at Berwick Street Market and now has queues of up to an hour outside their new shop in Wardour Street. Chinatown. Three flavours of waffle, six varieties of gelato, fourteen toppings and nine sauces to choose from. Here's a cheesy Winter Flame.
One of the most interesting meals I've had in Bury St Edmunds for a long time. A sushi supper at Kaori and Guy Dawsons house. I'd been invited as part of a family birthday party, so we filled the table for six which overlooks the kitchen and where Kaori cooked our dinner from scratch. While she cooked we watched and chatted to her husband Guy. This is Japanese food at its best, it's light and fresh, Sushi is only served at this supper club on a Wednesday or Saturday when Kaori gets her fresh fish from the market. We ate raw scallops, prawns and tuna. Kaori kept making food and we kept eating. We had Edamane, Renkon Chips, Tofu Salad, Japanese Omelette, Runner Bean Tempura, Nigiri and Hoso-maki sushi with scallops, tuna and prawns. Sashimi scallops and tuna. Miso Soup. Caramel Banana Ice Cream and Tea, not to mention the Sake and Japanese beer. Go!
- Kaori and Guy
- the menu
- the freshest of fish
- we watched the sushi being prepared
- runner bean tempura
- raw tuna
Organised by Gusto Pronto, The Great Gusto Food Superhero challenge encouraged young diners to use their creativity and come up with an imaginative food superhero. Some fun ideas created! Here are the winners...
The One Bull @ Bury St Edmunds – Jess Lewis (age 10) for Flossie Flash who is super fast and shoots sticky candy floss. Jemima (age 6) for Fruit Girl who throws fruit into the mouth of anyone eating an unhealthy snack and Georgina (age 3) for Flavour Girl and her Flavour Machine who adds delicious flavour to food.
The Cadogan @ Ingham - Megan (age 11) for Bubble Gum Girl who traps villains in bubble gum, Harriet Sykes (age 8) for Super Blueberry who knocks people out for an hour and can fly and Austin Speed (age 4) for Noodle Boy who shoots out laser noodles.
The Crown @ Hartest – Amelia Clarke (age 6) for Captain Carrot who can fly and Mr Strong Apple who has super strength and Oscar (age 1) for Potato Man who mashes and crushes baddies. The pubs tweeted their best entries each week during August using #TheGreatGustoFoodSuperhero if you want to take a look.
A spectacular new area at Aldeburgh Food and Drink Festival, bringing together all the elements from the sky, sea and land - things that all go to make up our wonderful 'Wild Suffolk'. Find me in the Food Writers Corner, telling you exactly what I think about the modern forager.
The first of the blackberries and it's beginning to feel like autumn. I created this recipe for an article I wrote for the Herb Society. Tarragon usually survives in my garden until the first winter frosts and it lends a warming aniseed flavour if used generously in a Coq au Vin. It is excellent in egg dishes and with vegetables such as Jerusalem artichokes, mushrooms and marrow. Its warm flavour makes it a perfect contrast to pulses and it is delicious with flageolet beans and nearly always better in cooked dishes than served raw. It is an essential ingredient of fines herbes and béarnaise sauce. However with its liquorice like flavour, fresh tarragon marries particularly well (and interestingly) in fresh cream desserts and served with blackberries or poached plums has to be the ultimate autumn dessert.
Tarragon Cream (makes 6)
600 ml double cream
150 ml milk
4 large sprigs tarragon
3 sheets leaf gelatine
140g caster sugar
Place the gelatine leaves in a bowl and cover with cold water
Put the cream, milk, sugar and tarragon in a heavy based saucepan and bring slowly to the boil.
Or place together in a jug and microwave.
Remove from the heat and add the softened gelatine, squeezing out any excess water out first.
Stir well and then strain through a sieve into a jug.
Divide the mixture between six ramekins or glasses.
Place in the fridge until set.
(Can be turned out like a jelly if preferred)
Hardly ever seen until this year but now it's trendy and on every menu. It grows like a weed in my garden. My favourite way to use it is to rub my salad bowl with a big handful of the stuff and it will impart a lovely savoury Bovril like flavour. When used raw in dishes it can be very overpowering. The first young stalks of spring are the best for a delicious delicate flavour.
Lovely waxy, nutty, knobbly Anya potatoes from Steve and Nick Lewin in Norfolk. They're a cross between a Pink Fir Apple and a Desiree potato and named after Lady Sainsbury. That's why you won't find them in any other supermarket.