So, this is not a local food review, but having recently returned from an anniversary trip to Venice, here are some food photos to enjoy…
Exotically dressed pasta, in Italian, rather than English sized portions:
Pasta at the Guggenheim
Every guide book told us to go to the fish market early in the day as the boats came in to get the real fish market experience. Whatever. We reached there at 10am. It was stunning, although we were laughed at for taking pictures.…And Cafe Florian on St Mark’s Square is apparently the oldest coffee house in Venice, and is full of beautiful (if kinda gaudy) interiors. The catch is, there are too many people in there to see anything but the ceiling. And you have to eat quickly to avoid being herded out by a door man.
The tea, affogato and (not very Italian) sacher torte were however delicious.
The name Manzano’s… it sounds appetising, and (probably only because it sounds like Manana) relaxing. You experience the world differently if your Spanish is next-to-non-existent. Googling the word yields interpretations of apple trees and mountainous regions, which are very chilled … Continue reading
A review of the Oyster and Steak Bar in Waitrose Canary Wharf.
I know you don’t come here for reviews of supermarkets, but even if you find them very boring you will be in them very often. It’s not reasonable to expect me not to have an opinion no them when I eat from them so frequently.
I think we were shopping in John Lewis, which was why we ended up in Waitrose Steak and Oyster Bar. We were entangled in a rather expensive affair about the wrong type of wine glasses in the right boxes at a till on the upper levels that made us want to sit down and relax relatively soon.
To be honest, the view when coming to sit down was a little grubby. This was a late lunch, but it seemed that no one had cleaned up before the visitors preceding us. The menus were also a little wrinkled. The other disappointing thing about the menus, was the lack of a steak and oyster combination. I mean, maybe steak and oyster isn’t ‘a thing’, but it becomes ‘a thing’ in your head when you go to a bar that is called a steak and oyster bar. There was a degree of surf and turf, but it featured lobster rather than oysters.
So we ordered 6 oysters to share. Followed by steak. This seemed the only appropriate response to the crisis.
Is there anything as rustically beautiful as an Oyster? If I tried to paint one with photographic perfection, it would still look like I had messed up the paints. And these oysters were pure seaside. I always put the proffered lemon or chilli on them, and then decide that really they are best eaten just alone.
There was a veerrry long wait for the steak. Perhaps the chef had read my review of Cau and thought that he should charcoal my steak to be sure not to receive the same verdict. We could see the chef breaking open packets of Waitrose steaks to cook. I had thought that there was a good range of sauces, and went for chilli and garlic butter, with just a little regret that I did not choose tarragon butter as my husband did. However these arrived as discs of butter (yes, they had said butter) and I think that sauces would have been vastly superior. But both steaks were excellent. Who can account for the amount of daytime champagne drinking that occurs at a steak and oyster bar? Is it the oysters have a knee-jerk relationship with champagne. (Oysters don’t have knees, so this doesn’t make a lot of sense). I really wanted champagne myself, but I have learned that day time drinking is not for me and on this occasion my sensible side won out.
Just so you know, the wine glass debacle has resulted in me having white glasses and red glasses. This feels a little too snobby for me, really and I am still trying to come to terms with it.
A Review of The Viceroy in Chalrton SE7
Have you ever had one of those streaming cold write off days, when even if you were at home it was a waste of a day because all you can do is lie in bed and resent your immune system? Yep? And that feeling that only a curry appeals as you believe only this has the power to blast through the veil around your sense that doesn’t let anything else in (the other exception being whisky and brandy which are vastly preferable to strepsils). So why did we visit the Viceroy in pleasant Charlton on an Tuesday evening? BECAUSE I HAD A COLD. (Still do actually. Sympathy welcome).
A review of Boisdale’s at Canary Wharf.
The menu at Boisdale’s said that the haggis in its starter form would be a mini haggis. It was not. My starter was an enormous portion of magnificent haggis (with neeps and tatties) wafting calories into the air. There’s nothing like haggis to exude energy. If it hadn’t been that you have to put the energy into it in the dirt place, by feeding a sheep for some years and then boiling it’s innards for a further year, I’d suggest it as an alternative to nuclear power. It’s like a red hot coal fire in a plate. The traditionally served dish hit the mark- a little more fulsomely than intended. Even better was the accompanying 15year Glenfiddich. I really hadn’t expected the ‘accompaniment whiskey’ to be so complicated with such strong smokiness and honey notes. We were far from alone in choosing this dish, many Haggai came through the door in the course of the evening in the hands of the waitresses with short tartan skirts.
Fortunately the pie that was delivered by the rather stereotypically Scottish man (can this have featured. in the recruitment ad? ) arrived later was no bigger. This was wiLd veniSon, cLaret & BLack waLnut pie. I was a bit disappointed not to find any walnuts, but alongside the flavours of the accompanying braised red cabbage, pickled wild damsons, cinnamon this made a great balance of savoury and sweet.
At this point the band took a break. Oh yes, I should have mentioned the live band. Because actually if you eat in the Boisdale’s restaurant, you have to pay for a ticket to the band too. And we had paid for good seats. On a Tuesday night this turned out to mean that we were right under then noses of the band, and there were no other customers to be seen within about 50m of us.
Which sounds great if you like live music, even better if you know and love the TJ Johnson Band which has a very good rep. The fact was, it was really embarrassing. I winced every time that they caught my eye as I stuffed food in my mouth. I felt that my propensity to eat rather quickly was under scrutiny. And even worse. They didn’t clap when I finished a course.
No hang on, that’s the wrong way around. Even thought they watched us intently, we were supposed to clap them. But it felt kind of artificial when no one else was around and we just sort of cringed when we should have clapped.
They were so comfortable on the stage that we kind of assumed that they would take this in their stride, but actually after a whole, they took longer and longer breaks, and at the end of one song, one stood up, put his hand to his eyes and peered around as if to say ‘is there anyone out there?’
We aren’t corporate customers who didn’t come for the music, bemoaned my husband. We paid for this table… Perhaps we should have said, ‘get that man more of what he’s drinking’ but do people say that in real life?
The dessert worried me as it landed in front of me. The visual proportions were wrong for a dish that was well thought through.
The description of lemon and bourbon with cranachan promied richness and tartness whipped up together. Well, there was creaminess, to be fair the cranachan was delicious, and there was one tart raspberry. But ultimately there was no real kick for what should have been dramatic combinations. A waste of calories.
And then the whiskey menu. All 50 odd pages of it. Fortunately I had forwarded this list to my husband as date night pre-reading a couple of days earlier. (Who says marriage spoils the romance?) and he had got his head around the scotch pages. I personally had contemplated the Japanese whiskeys but it felt like a cop out in a Scottish restaurant. We chose Ballechin Oloroso Sherry Cask Matured. Now would we have really known if they had swapped the content… We….ell, they were as described in the menu, and my husband recognised the flavour of mine from a visit to the distillery.
As we Politely left our seats at the end of the night, the band acknowledged us sadly. Dear TJ Johnson band if you are reading this, I am so sorry. I applaud you inside.
A Review of Hazev, South Quay
Hazev ain’t so far away, guys, over in South Quay on the way to Canary Wharf. And you should go to Canary Wharf every now and then, on the DLR and stuff. In fact we ended up here when we spotted that our meal in Greenwich would be providing insufficient calorie-to-food-satisfaction when it came to dessert, leaving us to fill the cake shaped hole that the starter and main course had built for us.
We have been to Havez before – the restaurant bit, and the food was delicious, served in enormous portions and full of textures and flavours by hospitable waiters amongst opulent decor. And we had peeked at the deli next door, which seemed to be full of cakes with similar benefits.
To be blunt, the deli was full of savoury dishes that made us wish we had not already eaten in Greenwich and unusual non-alcoholic sweet drinks that kicked the virgin bellini from Papa Charlie to the ground. We had tea to accompany our cake though. There were a lot of cakes to choose from and many of them newbies in my cake eating experience, hence it was a tough choice that cake decision. Ultimately we homed in on
This was made of cinnamon, apple and whole almonds that kept their crunch. All of this was case in a soft cakey pastry and while I love buttery shortcrust pastries, cakey pastry does have its place and Hazev pie is definitely one of those places. The second choice was mosaic cake.
I can’t tell you what made me choose this , because the look of it was unfortunately close to refigertator cake or rocky road, both of which take fundamentally awesome ingredients and ruin them. But I shouldn’t have worried about the mosaic cake. The genius of the mosaic cake was the invisible chocolate chunks that made the texture of the cake spot on.
We’ll be back just for drinks some time.
A coffee shop blogger’s strategy for staying slim.
If I stopped buying cake, readers of my coffee shop blog would stop reading, right..? But I need to keep things under control. I like my clothes. I have spent money on them. I don’t want to outgrow them. This could prove expensive, if not to say wasteful.
So after years of trying to get the balance right, here’s how to have your cake and eat it (and blog about it if that’s your kind of thing.)
Top Tip Number One: Stick to Budget
Surely the key to happy and healthy eating and exercise is to know when to let go and enjoy yourself and when to reign it in. A diet is like a budget, no? Sometimes you spend a lot and you make it up by spending a little.
I always think before I bite. Is it worth the calories? If you’d look for value when spending money, why not with calories? You’ve heard of buying clothes as investment pieces, well before you bite into that cake think, is this a quality item that will last me a lifetime? Am I asking a bit too much of my cake? Well let’s tailor that down a little… will the experience cheer you for the day, well ok, until the next meal. Many cakes fail this test. Many of those failures are supermarket ‘best,finest,wowest’ brands.
Vegetable soup and breakfast also help with this budget idea. The ultimate fill you up without too much calorific intake is vegetable soup made with just vegetables and stock. No, no, please come back…, this is worth reading, I’m not just talking about boiled veg… I have always had an eye to adapting soup recipes to these pared down ingredients (plus pared down and lazy prep) and some are downright delicious. So try: parsnip and ginger, roast tomatoes and basil, courgette and mint. Depending how complicated you want to get, you’ll find there are some funky combinations out there that you will actually look forward to. And don’t forget to have one, yes just one slice of your favourite bread and butter on the side.
And breakfast? Breakfast is actually my top meal of the day because it could be anything. Sweet savoury, ideally made up of several courses and both sweet and savoury – an option that is brilliantly experimented with at Giraffe. Sorry, lost focus on the subject at hand for a second. Sadly most sweet breakfasts are kind of out, at least for 6 days of the week because the sugar doesn’t fill you for the day ahead. On the other hand, making breakfast an event and having something a bit different every day is a great way of looking forward to the morning’s eating. Key to this is lots of vegetables. For example, poached egg, roasted peppers, fried onions, and a little bit of bread. Alternatively it is fun to experiment with different grains: Buckwheat, millet and oats all make for interesting hot pots or unusual pancakes. Don’t add honey, but go mega with the soft fruit.
And as with any budget write it all down. This has a bizarre psychological effect on me. When you see in black and white what you have spent, you really do know if you can afford that treat or not. The internet is awash with people telling you that ‘tracking’ is actually a key success tip for weight loss.
Top Tip Number Two: Manage both sides of the budget with Exercise (sorry about that)
Using the budget analogy, this is the pay day bit, where you get a bit more slack to spend. Sadly if you’ve ever calculated how long you need on the exercise bike to burn off a Mars bar, you’lol know it’s a minimum wage scenario.
So, here’s an incentive for you. Pretty decent cakes can be found in many swimming pool and gym centres. My local leisure centre cakes seem to be sourced locally, and meet the sort of traditional English types of lemon drizzle and chocolate brownie. This means that the warm glow of virtue doesn’t last much beyond the changing rooms. There is no justice is there? Slightly more healthy is their cooked breakfasts, toast and mushrooms or even toast and bacon are good protein rich breakfasts for a dieter in my opinion, and can be pretty good, depending on the mood of the staff in charge that day.
In terms of swimming, though, the annoying habit of the pool to reduce in length every time there is a class on, means that I go to the lido instead. Cakes at the lido are bad, so is the coffee and so is the savoury food. I have been visiting Charlton Lido in the winter evenings. I am working on the assumption that the day it is just too cold, is the day I take up the gym instead. The volatile weather means we have tested this theory down to 9 degrees with a breeze. This is mostly ok. A couple of times the pool heating was not as enthusiastic as you’d hope, but felt fine after a couple of lengths. Poolside showers are also good. The bit to worry about is the dash from pool two showers. This is cold. On the whole though, I am enjoying these trips muchly, they are exhilarating and quite eerie in the rain with the mist coming off the pool.
The biggest challenge to this whole venture is the dreaded free meal challenge. I think this happens to everyone (cakes in the office, people?) but as a food blogger there is always someone wanting to provide you with free food- such nice people! In the face of blogged criticism some smart outlets will feed me for free. This sinister approach has led on one occasion to the delivery of 98 chocolate brownies. Yes, ninety-eight. There are two of us in my household. Now you have to remember that free food is a force to be reckoned with. I had criticised these brownies for being too cakey and stodgy, but was I really going to throw them in the waste bin when they were free. Would you? The solution was to take them to the office. This was win win. My colleagues loved me (although they were a bit grumpy when the sugar rush wore off), and they all validated my original view of the brownies.
Why is Papa Charlie called Papa Charlie anyway? Is it short for Political Correctness (doesn’t sound very military) and does that explain why the food served here is not Spanish, or Turkish, or Italian or Morrocan but Mediterranean? Surely a North or a South in the restaurant’s description would help a little bit? I certainly can’t work out which country was represented by the supposedly gourmet Burgers (that quintessential mediterranean food). Sorry, I wasn’t convinced enough to check.
There were some plus points. My plastic menu offered me the chance to resolve some mysteries of previous blogs… I know that you have been on the edge of your seat to know: The kleftico from Rare, that sounded like it was made out of the previous owners and oxo cubes had a descrption next to it (slow cooked lamb on the bone). Okay, so I did already know this. I googled it.
And the second solved mystery was how imambayildi would taste following the marvellous description offered by Efe’s Meze.
I have been kicking myself for not ordering it and here it was on the menu. I ordered right away and it turned out that the waitress could not pronounce it either. The imambayildi was delicious, subtle but a real grower although I think I would have struggled with it’s pure vegetableness as a main course. The whitebait that we also ordered was pretty chunky, overweight whitebait which for me took the attraction off. (Some things are supposed to be an excuse for batter, not provide food in their own right.)
I thought that a virgin bellini was just about the best thing that I have ever heard of. Because bellinis are great, sophisticated and delicious and very much something that require moderation. I should have remembered that the plus point of bellinis is the champagne, and that the absence of this left you with cherryade and mint, at a bitingly massive mark up. Gourmet challenge for you: alcohol free champagne. (Oo, I can see my readership figures collapsing as I type.)
Besides the bellini hiccup, the starters were in fact very promising and made me try to see beyond the plastic menus with pre-published ‘specials’ (so not so special for today, huh?) and the fact that the decoration is identical to when I reviewed this location as Helva.
But the main courses really took the meal to renewed depths. The chicken guvec (a chicken stew) was definitely made of turkey. (I should note that the date of our visit was the 1st January. See where I am going here?)
We decided we would not enjoy stopping around for dessert and got the DLR to Hazev for this experience…I’ll update you about that on another blog.