The other evening I was invited alongside other food influencers to the Marylebone institution of Clarette for an evening of food and drink to celebrate German Wines. In particular the wine from one variety of German grape. Riesling (pronounced reece-ling)
Before that night if you accosted me on the street and held a proverbial gun to my head and demanded that I list countries that produce great wine… Germany would sadly not have been on that list. Not because I held on to that old school reputation that Germany made overly sweet blue nun style of wines. But mainly because I’m very much a creature of habit with a small knowledge of wine. Which generally means once I get served a wine that I like I stick with it.
Fans of German wine are quick to shout that Riesling produce some of the finest white wines on the planet. Hopefully, after this evening I would think the same. Riesling is the most popular variety of grape used in production in Germany accounting for some 25% of grape production.
There is no secret that I love pork. It’s hard to explain why it’s one of my favourite meats. I guess it’s because it’s really versatile. Its brilliant both fresh and cured. Joints are brilliant to roast, chops are great fried, cutlets into katsu, bbq’d ribs, bacon, sausages and ham…. You get the point I LOVE PORK. So, when I was invited to the uber-luxe Hispania restaurant in the City for the launch of the Pork Lovers Tour it was a bit of a no-brainer.
I don’t travel as often as I would like, I mean who actually does. Unless you are a dedicated travel blogger. Those full-time travel bloggers bake me really jealous, not only because they get to travel all the time to exciting destinations… but because they can really make good use of travel gear and tech like a drone. I’m am so envious of those soaring videos and epic Arial shots that you can get from a drone. Though not envious enough to go out and shell out £1000 for a DJI Mavic Air that I’ll use a couple times a year. Is it even possible to fly them in London?
What if you could rent a drone for a short period of time? Perhaps for that week away to Bali or a day out to the coast of Kent. Well, you can do just that with Fat Llama.
About 4 years ago I thought the burger bubble would have burst by now. Not in as much the way that burgers would just go away… but more in the way that people would not try and break into the burger scene in London. Honestly, I’m glad that the bubble has not burst, I’m excited that new burgers are coming on to the scene. I’m optimistic that some of the OG burger joints are upping their game. I’m wondering if we really need a branch of Whalburgers?
Like most things in life all the fresh and exciting talent comes from the street. Food is no different. In order to stand out, you need to carve your niche. Here are three of my favourite New Kids on the (Burger) Block.
Unless you are a vegan or vegetarian…. There is nothing tastier than a beautiful slab of meat cooked to perfection with a nice caramelised crust on the outside and buttery tender on the inside. The only way to achieve that is from high heat, which you can achieve in the kitchen, well you can in my flat if you don’t mind setting off every fire alarm.
I know bottomless brunches are all the rage. It seems like the entire world loves a good bottomless brunch. I'm blaming it on Carrie Bradshaw for creating that lust for lazy brunch with free flowing bubbly. Im a fan of brunch, but not so much a boozy one. I prefer my eggs with coffee and not proscecco. Given the option I'd prefer an early lunch followed by a boozy lunch. Kudos for the Kings of the Kebab Le Bab for getting into the boozy lunch game.
It’s no secret that I love ice cream, so you can imagine how excited I get when Gelupo launches new flavours. The latest is a tour through the flavours of Asia. They take us from China to Japan and Thailand to Malaysia. Some seriously incredible flavours like Yuzu, Thai Sticky rice and Mango, Pandan & Coconut, Black sesame and Matcha. There is Red Bean too, though I’m not a fan of red bean at all. The most adventurous flavour is Durian (oh the honk) which I can assure you is an acquired taste. The flavours are on till Thai New Year in mid-April.