A big smile and a glass of vino to start!

“Crisis? In Mercado de San Miguel, the crisis is far, far away”. I smiled. I knew exactly what she meant. I stood there, at the seafood tapas bar with my new friends, two Madrileñas. We clutched glasses of vino in our hands and we’d emptied two plates of spicy mussels. I looked around and she was absolutely right. The market was bustling with couples, families, groups of friends, business people and tourists. They stood at the tapas bars or at the larger tables, crowded around glasses of wine or cocktails and plates of delicious tapas. Everyone was having a fabulous time chatting and laughing. Spain’s dire economic and financial problems seemed like worlds away. As for me, I started sporting a big smile on my face the minute I walked in. This place, in the heart of Madrid, is one big, happy Mercado!

Exploring Mercado de San Miguel

Mercado de San Miguel, located a stone’s throw from the Plaza Mayor in Madrid, is not a market in the strict sense of the word. It is, in fact, more like a big deli with numerous tapas and dessert bars, and wine sellers. A large collection of tapas bars and stalls sell all sorts of meats, cheeses, seafood, cakes, desserts, wines, coffees and teas.

Mercado de San Miguel

Locals and tourists mingle

It can be quite overwhelming when you enter the Mercado as it quite literally sends your senses into overdrive. I got myself a glass of wine and sat on one of the bar stools and watched the many happy faces around me. After a few minutes, I went on a stroll, glass of wine in hand, to check out the many stalls. I started with a small cone of Jamón Iberico (Iberico ham). After that first bite of the flavourful ham, I knew it – I was going to have a terrific afternoon! I met my new friends at the seafood bar and we spent the rest of the afternoon going from one bar to the other, tasting spicy mussels, tender pulpo (octopus), bite-sized hot-dogs, more ham and little desserts. Everything tasted absolutely divine.

Seafood tapas at Mercado de San Miguel

Crisps, sausages and hams served in cones.

Cheese platter

Mini hotdogs

Cocktails!

Cakes, desserts and more smiles!

It was an unforgettable afternoon. I went back two more times, and each time, I met another local and was introduced to yet another type of ham, specially-prepared seafood or a different wine. There are many things to do and see in Madrid but the Mercado de San Miguel is a must-visit – at least in my book! It’s a fantastic foodie experience and a great place to mingle with the locals. I’m quite sure you’ll leave feeling pretty happy, like I did!

One big happy Mercado is a post from: Velvet Escape travel blog

Vineyard in Nova Scotia

“Wines of Nova Scotia?!?!… There’s a wine industry in Nova Scotia?” Those were my exact words when I was told about Nova Scotia’s numerous wineries. I was very surprised. However, as I explored the province, there were many factors that made the idea of a wine industry in Nova Scotia less surprising. One factor blew me away: I discovered that Nova Scotia lies on the same latitude as famous wine regions such as Bordeaux and the Rhone valley – I had no idea! In addition, Nova Scotia has substantial French and German communities which settled in this area centuries ago. In fact, French settlers started growing grapes for wine in Nova Scotia as far back as the 17th century. However, the harsh climate and rudimentary methods made the production of fine wines almost impossible and the wine industry disappeared from Nova Scotia for several centuries. In the 1980′s, bolstered by improvements in wine production methods and a better understanding of the soil and climate, the first vineyards for commercial wine production began to re-appear in Nova Scotia, starting with the Domaine de Grand Pré winery. In the past five years, the wine industry has grown in leaps and bounds, producing many award-winning whites and sparkling wines.

A wine tour of Nova Scotia

As I toured the province, I made it a point to stop at various vineyards, especially those in the Annapolis and Gaspereau Valleys. The unique soil and mesoclimates of Nova Scotia are ideal for the production of Nova Scotia’s signature grapes such as the crisp L’Acadie Blanc. I also enjoyed the smooth and aromatic New York Muscat. The wineries of Nova Scotia have also developed their unique appellation: Tidal Bay. This fresh, crisp white is now produced by a variety of vineyards and is the perfect pairing for the province’s delicious seafood. The province has also become famous for its sparkling wines (great as an aperitif or with oysters) and ice wines (as an aperitif).

Tidal Bay from Domaine de Grand Pré

Nova Scotian wines are the perfect pairing with the province’s delicious seafood!

Some of the wineries I visited included Domaine de Grand Pré, Luckett Vineyards and Lacadie Vineyards (the producer of award-winning sparkling white wines).

Domaine de Grand Pré – Nova Scotia’s oldest winery

Wine-tasting at Domaine de Grand Pré

Luckett Vineyards

more wine-tasting… this time at Luckett Vineyards.

The award-winning sparkling wines from Lacadie Vineyards.

Tasting the fresh, crisp sparkling whites of Lacadie Vineyards

My favourite winery is also Nova Scotia’s oldest: Domaine de Grand Pré. Located in the verdant Annapolis Valley, it’s a beautiful vineyard that’s also home to a terrific restaurant (Le Caveau). I enjoyed a delicious lunch consisting of scallops and Atlantic haddock (fish & chips style). I highly recommend this vineyard for a lazy lunch, especially on a sunny day!

Domaine de Grand Pré

A fab lunch spot on a summer day: Le Caveau at Domaine de Grand Pré.

Gorgeous scallops at le Caveau

I’d not heard about Nova Scotia’s wines before my visit to the province. What I discovered certainly impressed me. Despite the challenging climate and soil, the locals, through laborious research and endless determination, have succeeded in producing unique award-winning wines. To me, this is simply one more great reason to visit Nova Scotia. One more tip: when choosing your Nova Scotian wines, look out for the ‘Wines of Nova Scotia’ label (a lobster claw holding a glass of wine). This label is a guarantee that the wine was 100% produced from locally-grown grapes. Visit the Winery Association of Nova Scotia for more information.

Read other posts on Nova Scotia by Velvet Escape:

• How to Eat a Fresh Lobster
• A Stroll Along the Halifax Waterfront
• The Colours of Lunenburg
• Picnic at the Bay of Fundy

The wines of Nova Scotia is a post from: Velvet Escape travel blog

Me and Judith at NOSH

For as long as she can remember, Judith Sakata has had just one dream: to one day be the proud owner of a restaurant. She went to night school to learn pastry-making when her kids were asleep, and worked at a bakery and later at a restaurant when the kids were at school. She earned her credentials at a top-notch fusion restaurant in Tokyo before moving back to Malaysia where she quickly became the Executive Pastry Chef for YTL Hotels and Properties, a group that included the Marriott and Ritz Carlton brands in Kuala Lumpur. Several years later, she took on a more modest role in helping Just Heavenly, a Malaysian chain of cake boutiques and cafés, set up and manage a central kitchen. One day, while she was perusing the inflight menu on an Air Asia flight, she thought, “I’m sure this can be improved”. As soon as she got home, she wrote an email to the Air Asia CEO (I’m not kidding!), explaining her motivation and her ideas to improve the inflight food. She had the job within several weeks and went on to revamp the menu! That’s how passionate my sister is when it comes to food!

NOSH that fuels the soul

NOSH it down!

Driven by her passion, every step she made was a building block to fulfilling her dream, which came true in October 2012 when she and her business partner, Ann Lee, opened NOSH. For those wondering what it means, NOSH is slang for ‘food’ or ‘eat’ – it can be used both as a noun or a verb. NOSH represents Judith’s lifelong passion for food, specifically, food that fuels the soul.

I was in Kuala Lumpur to cheer my sister on during the grand opening of NOSH. When I stepped into the restaurant for the first time, I was struck by the simple interior – a bright space with a long white wall and uncluttered tables. Perhaps a bit too plain but at NOSH, as I was about to discover, the food – a mix of Western and Asian influences – takes centrestage.

NOSH

The table was set for NOSH’s first media event

NOSH has two menus: a brunch menu and the main menu. The brunch menu (only available on weekends and public holidays), arguably the most extensive of its kind in Kuala Lumpur, features hearty favourites such as pancakes, French toast and eggs in a multitude of intriguing combinations; whilst the main menu comprises an eclectic selection of Asian and Western-style dishes.

My favourites at NOSH

NOSH’s elaborate brunch menu has something for everyone on those lazy weekend mornings; from the NOSH Full Monty (bacon, sausages, eggs and hash browns) to toasties, pancakes and desserts.

The hearty Spicy Savoury Mince – mushroom, spinach and beef bacon on a bed of potato chips, served with eggs the NOSH way!

The wicked peanut butter French toast with caramelised banana!

Nutty chocolate bread pudding – an irresistible dessert on the brunch menu

I didn’t get to try everything on the main menu, though I wish I could because everything looked so good! I was thrilled to find out that the NOSH kitchen makes most of its own pastas. Two pastas caught my attention in an instant: the home-made beef tortellini (filled with succulent beef cheeks and mascarpone) and the pappardelle in a basil pesto sauce. Both were, in one word: divine!

Home-made tortellini filled with melt-in-your-mouth beef cheeks

The basil-pesto pappardelle, another home-made special, was a real treat!

Another dish I absolutely loved was the Roasted Ayam Percik (roasted chicken with spices). Instead of rice, this traditional Malaysian dish was served on a bed of couscous, in my book, a small stroke of genius. The spicy flavours blended superbly with the fluffy couscous!

The delightful Roasted Ayam Percik

I wish I’d gone for the Braised Beef Cheeks (slow cooked and braised in a coffee-infused sauce) as this dish is quickly gaining ‘celebrity’ status in Kuala Lumpur! Oh well, that’s one more reason to return soon!

Another reason to return soon are the NOSH desserts. Both Judith and Ann have extensive experience in pastry and desserts so it comes as no surprise that the desserts at NOSH are top of the bill. They make their own ice-creams and sorbets and only use the finest ingredients, such as the highly-acclaimed Valrhona chocolate. The dessert that left me scrambling for more is the Valrhona Heaven – a combination of molten chocolate cake, tart au chocolat and chocolate ice-cream. If you love chocolate, you’ll love this dessert!

The dreamy Valrhona Heaven

Judith and Ann are the perfect pairing as both have a great eye for detail and a keen focus on quality. Above all, their passion for food shines through in everything they do. Through the years, I’ve watched my sister toil to achieve her dream. It’s unbelievably cool to see the fruits of her work reflected in NOSH and to read the rave reviews it’s been receiving.

Here are some of the reviews:

• Time Out Kuala Lumpur
• The Malaysian Insider
• CC Food Travel
• Eat Drink KL
• Fat Boy Bakes

I’m so proud of my sister for this brilliant achievement and I’m thrilled to bits about the great things the public is saying about NOSH. Hat’s off to you Jud! You’ve done it!

Follow NOSH on Facebook.

A passion for NOSH is a post from: Velvet Escape travel blog

What

Where: Oosterdokskade 5, Amsterdam

Notes: I still don’t quite get the name but Amsterdam’s latest fine-dining establishment, just a stone’s throw away from the Central Station and the Mövenpick Hotel, is already making waves in the city’s gastronomic scene. Headed by Chef Moshik, it’s clear that Samhoud Places has great aspirations. He effortlessly combines mouth-watering flavours with eye-catching flamboyance, making a meal here an experience that tantalises the senses.

The restaurant comprises two floors: a bar/lounge on the street level and a restaurant upstairs. The lounge – I love the interior -  is a great place to unwind with a cocktail. A stunning staircase leads guests to the restaurant. Once upstairs, you’ll be awed by the gorgeous view of Amsterdam, framed by large windows. I chose to sit at the bar counter which offers front row seats for the culinary performances in the kitchen. I loved how the chefs kept signalling to me that they were preparing my next course and showed me how it’s done.

The lounge

The bar

The stunning staircase!

The chefs pose for the camera

The restaurant, with the bar counter that faces the kitchen

I was served six absolutely mesmerising courses, most of which had a seafood theme. The flavours were delicate and beautifully balanced whilst the intriguing presentation of each course completed the experience. My favourite course was the carpaccio of langoustine. Subtle but oh so delightful! It was quite a pity though that the unusually-shaped cutlery felt strange in my hands.

A fascinating view into the kitchen

A delicate amuse

The gorgeous carpaccio

One course on top of the other!

Eating here is not cheap but if you’re looking for some culinary indulgence in Amsterdam, Samhoud Places is more than worth a try.

Update: November 2012 – Congratulations to Samhoud Places for receiving two Michelin stars!

Note: a big thank you goes to Mövenpick Hotels for arranging my visit to Samhoud Places.

Culinary Journey: Samhoud Places in Amsterdam is a post from: Velvet Escape travel blog

The Thames (image courtesy of Abigail King)

Tea is the quintessential British meal, so much so that other languages don’t even have a word for it. And there can be few better places to enjoy a proper high tea than London, although you could perhaps make a case for Yorkshire or Cornwall. It can be as much a part of the experience when visiting the capital city as riding on a red double-decker bus, touring Westminster Abbey and watching the changing of the guard at Buckingham Palace.

Enjoyed as an alternative to afternoon tea, and usually a little later in the day, high tea is a more substantial meal. As well as the sandwiches or scones, or both, which characterise teatime, there may be a plate of bread and butter, hardboiled eggs, cold meat, even a hot savoury dish. Cakes are still an essential component, however, and are always the stars of the show, with dainty meringues, crisp pastries, moist sponges and creamy eclairs all vying for your affections.

Traditional high tea (image courtesy of Adam Burt)

High tea is an excellent meal to enjoy before the theatre, at the end of an exhausting afternoon’s shopping, or if you have young children in your party who will be in bed before dinner time. It’s also a great opportunity to sit and watch the world go by, whether you choose a tea shop, the cafe in a large department store, or one of London’s many traditional hotels.

Out of all these options, it is probably the hotels that put on the best teatime spreads. Both long-established and modern hotels offer high tea to guests and visitors alike, although you may have to book in advance for more popular hotels at busy times of year.

Park Lane, Piccadilly, the Strand and London Bridge hotels all have a long history of supplying teas to travellers. You’re guaranteed smartly dressed staff, gleaming cutlery and table linen, pleasant surroundings, and, of course, a delicious meal.

A classic high tea selection (image courtesy of Alex)

Feel free to take your time, lingering over your cuppa and a lengthy chinwag, seeing and being seen. Your teacup will usually be refilled free of charge, and in some hotels the cakes and the finger sandwiches, cucumber or otherwise, will keep on coming until you couldn’t possibly manage another.

Although it may seem like an old-fashioned meal, tea has moved with the times, and you’re likely to find cupcakes or a rainbow of delicately coloured and flavoured macarons nestling on the cake-stand alongside classic favourites like jam tarts, Victoria sponge and Chelsea buns. Vegan, dairy-free and gluten-free goodies are often available too. As for the tea itself, you will probably be offered a selection ranging from Earl Grey to green tea and rooibos. You might even be allowed to have coffee instead!

Note: this post was brought to you in partnership with Mercure Hotels.

The High Teas of London is a post from: Velvet Escape travel blog

The Strambotic Birth of Venus as a stunning backdrop for a wonderful dinner

Strambotism and gastronomy

Quim Hereu is a proponent of Strambotism, an artistic offshoot of surrealism or magic surrealism. The difference is not in the final result of the artwork but rather in the artistic process. Strambotism leans on two elements: “seny i rauxa”, or thought and flamboyance. These two elements were evident as I looked at the massive paintings that adorned the walls of the studio.

Venice portrayed by Quim

The Taj Mahal – my favourite painting

The piece that grabs your attention, however, as you enter Quim’s studio is the gigantic “Strambotic Birth of Venus or The Time Factory”. Measuring 6 x 12 meters, the painting is part of a ten-year project to create the three largest paintings in the world – the “Strambotic Birth of Venus” being the first.

The Strambotic Birth of Venus

The minute details in this huge painting are simply phenomenal. From a distance, its size and composition are certainly impressive but as I got closer, I began to notice the smallest figures and little ‘stories’ tucked away in different sections of the painting. An awe-inspiring piece indeed! What made the experience even more incredible was the dinner that followed.

Our dinner menu

Chef Gonzalo prepared a magnificent seven-course Catalan dinner, with each course a reflection of various aspects of the paintings around us. There was foie gras in the shape of snails – Quim Hereu uses snails profusely in his “Strambotic Birth of Venus” as symbols of eternal youth – and a red/silver tuna carpaccio in the form of a checkerboard and garnished with yellow petals that reflected the colours used in Quim’s “San Marco’s Square, Venice” painting.

Foie gras snails

The tuna carpaccio

My favourite course was the delicious pumpkin soup and the quirky way it was served: in a Catalan wine decanter. Quim Hereu demonstrated how the soup should be ‘drunk’.

Quim Hereu shows us how to ‘drink’ the soup

Chef Gonzalo explained each course as it arrived at the table; why he chose the ingredients and the colours, and which painting inspired him to create each dish.

Chef Gonzalo explains the inspiration behind each course. Don’t you think he looks like Orlando Bloom?

It was a wondrous experience that showcased the stunning creative talents of both Quim Hereu and Gonzalo Martinez. The food was simply gorgeous and the setting in Quim Hereu’s studio can only be described as magical. One conclusion can be drawn: this perfect marriage of Strambotic art and gastronomy is another unique addition to Costa Brava’s ever-growing palette of world-class travel and culinary experiences.

Follow Quim Hereu on Twitter and Facebook.

Read other Costa Brava posts on Velvet Escape or view the Velvet Escape Costa Brava guide on Pinterest.

Note: a big thank you goes to the Costa Brava Tourism Board for hosting me and for their wonderful hospitality. All views expressed above are, as always, mine.

A marriage of Strambotic art and gastronomy is a post from: Velvet Escape travel blog

The Lobster Pound

I never really knew how to eat fresh lobster even though I love the taste of it. My way was to hammer it to pieces and dig out the meat with my fingers and whatever instrument I could find on the table – certainly not a pretty sight. All that changed when I visited the Lobster Pound in Halls Harbour, at the Bay of Fundy in Nova Scotia. My guide Monica talked us through each phase of eating a lobster, from starting at the claws to sucking out the juices in the little claws, separating the back from the body and eating the ‘tomally’ (liver). It was a wonderful experience and the lobster was absolutely the best I’ve ever had.

The tides at the Bay of Fundy

The Lobster Pound is a restaurant at the Halls Harbour Wharf. Everyone comes here for two things – to eat lobster (of course) and to witness the amazing tidal range of which the Bay of Fundy is famous all over the world. The tides are indeed incredible – during the course of two-odd hours, the harbour went from empty (filled with boats lying on their sides or leaning against the walls) to several meters deep!

The tidal range within two hours at Halls Harbour, Bay of Fundy

How to eat fresh lobster – step by step instructions

Ok, back to the lobster! Monica took us through each step meticulously. The first step was to twist off the big claws and crack them open. These are my favourite parts of the lobster – the meat is abundant, easy to get to and supremely tasty. The next step was breaking off the tail from the body. We did this by arching the tail back until it cracked. We then broke off the flippers from the tail and used a little fork to dig out the meat – it’s easier to get it out if you keep the tail arched. The next step was removing the back (shell) from the body. To my surprise, the back came off rather easily. Here’s where you’ll find the ‘tomally’ or the lobster’s liver. Some people swear that this is the best part of the lobster. I wasn’t too enthusiastic – perhaps it’s an acquired taste. I prefer the big claws. The slightly more difficult part followed: breaking the body in two to retrieve the meat there. You basically have to hold the lobster’s body with all your fingers, then use your thumbs to pry open the body. If you do it right, you can get some good chunks of meat here as well. As a final step, we broke off the little claws from the body of the lobster – there are some yummy juices in here which can be sucked out.

A summary can be found on the placemat at the Lobster Pound:

How to eat fresh lobster

Each of us received a bib which we tied around our necks but to our great surprise, we didn’t make a big mess – not if lobster is eaten the right way.

YUM!

There were two small dipping bowls at my side, one filled with vinegar and the other with butter, but the lobster was so fresh and tasty, I preferred eating it plain. Here’s the lobster I was served:

The lobster was massive!

Chunky flesh from the lobster claw – my favourite part!

It was a great honour for me to learn how to properly eat a fresh lobster in Nova Scotia, easily one of the best lobster areas in the world. I mean, it’s the perfect place for a ‘how to eat lobster’ lesson! Many people view eating a lobster as a tedious process but here in Nova Scotia, the delicious meat just makes you want to keep on going. Moreover, the large chunks of meat you can dig out makes the effort absolutely rewarding.

The biggest lobster I’ve ever seen!

After dinner, we were taken on a short tour of the storage facilities. Our guide explained how lobster is caught and how they’re stored. The highlight was when he showed us his prize catch; easily the biggest lobster I’ve ever seen!

The biggest lobster I’ve ever seen!

He gave us one tip: if the lobster you’ve ordered is boiled or steamed, it should arrive at your table with its tail curled. A tail that isn’t curled is a sign that the lobster was not fresh at the time it was cooked. This is important because lobsters decompose very rapidly. For this reason, the lobster has to be fresh moments before being cooked (or frozen).

Happy eating!

Note: a big thank you goes to Monica from Destination Southwest Nova Scotia for hosting me in beautiful Nova Scotia!

How to eat a fresh lobster is a post from: Velvet Escape travel blog

Barcelona

Barcelona is one of those amazing cities that can easily whisk you off your feet, enthrall you and before you know it, you’re on your way home, breathless and consumed by a whirlwind of impressions and vague memories. There’s so much to see and do in the city that you’ll soon find yourself zooming from one highlight to another without getting a real sense of the local culture or discovering what makes the city tick. One of my favourite remedies is to find a café in a quiet street or square and plant myself there for a few hours and simply observe the world passing by. Strolling around a market or participating in a cooking course are two activities that also help me to travel slow and immerse myself in the local scene. In Barcelona, Cook and Taste, a small cooking school offers just that: a stroll around the splendid La Boqueria market, followed by a cooking course that introduces guests to Catalan cuisine.

A cooking course in Barcelona

Cook and Taste is located a short distance from La Rambla, Barcelona’s most famous boulevard. It’s a cosy place with a long counter along the length of the studio and an exposed, ancient-looking stone wall at the far end. My visit to the cooking school turned out to be one of my favourite experiences in Barcelona (along with the Segway tour). The chef first took us on a tour around the La Boqueria market on La Rambla. It was a fascinating tour as the chef took her time to show us many types of vegetables, meats and seafood and how each are typically prepared in Catalan cuisine.

La Boqueria

A stroll around La Boquria is a mouthwatering experience. The seafood looked incredibly fresh and the hams, sausages and mushrooms were more than sufficient to get my juices flowing within minutes.

Fresh seafood at La Boqueria

Hams and sausages

We spent what seemed like ages exploring the market, picking up some groceries along the way before we were led to the cooking studio. Once there, we washed our hands and donned aprons. I couldn’t wait for the fun to begin. The chef explained the day’s menu: Crema de Calazabo (pumpkin cream soup), fideuá (noodle paella) and Crema Catalana (Catalan flan). YUM!

The Cook and Taste cooking studio

I was quick to raise my hand when she asked for volunteers to prepare the soup – I love pumpkin soup. She explained how the pumpkin should be peeled and chopped and what to do next whilst the others in the group looked on. She then turned her attention to the others and explained the first steps of preparing the noodle paella. She kept a close eye on us as we chopped, blended and stirred all sorts of different concoctions, and explained the origins of the dishes and the specific use of certain ingredients in Catalonia. I loved the way she mixed the cooking instructions with stories about her grandparents and anecdotes about the dishes we were preparing.

Nellie stirring the noodles in the paella pan

Toasted bread with tomato, garlic and olive oil

I chopped the pumpkin, onions and potatoes and dumped them into a pot of water and left them to boil. I then fried the leek before turning my attention to the others. It was good fun having a peek at what the others were up to. After about 30 minutes, I put the boiled vegetables into a blender and watched it churn into a porridge-like soup. A sprinkling of salt and pepper and I was done!

Pumpking soup anyone?

My yummy pumpkin soup!

The noodle paella simmering in the paella pan

Rich firing up the Crema Catalana

My pumpkin soup was a big success! Phew! I’ve since tried this recipe a few times at home and it’s delicious every time. Another simple recipe I picked up at Cook & Taste was how to make toast with tomato and garlic. It’s so simple yet absolutely delicious and perfect for a Sunday morning. The fideuá and the Crema Catalana were done really well – Rich did a fantastic job with the burner to create a thin sugary layer with a lightly burnt colour.

We had a fun afternoon and I came home with some great memories, insights into Catalan cuisine and new recipes. If you’re thinking of taking it slow to immerse yourself in Barcelona’s vibe, I recommend staying in an apartment (click here to find out more about renting an apartment in Barcelona) and enrolling for a cooking course at Cook & Taste. After the course, you can get your groceries at a local market and try out new recipes in your apartment while you’re still on holiday!

Note: this post was brought to you in partnership with Oh-Barcelona.

Cook, taste Catalonia is a post from: Velvet Escape travel blog

Here’s a contribution from Umei Teh a.k.a. Cumi & Ciki.

This hallowed establishment still ranks among the 5 top fine-dining restaurants in the cosmopoliton, city of Kuala Lumpur. The great Japanese French fusion of Chef Daniel has done enough innovating to span several culinary lifetimes, and, more than most things cooked up during this decade, his Hiramase King Fish with smoked Avruga Caviar Cream, and Consomme of Foie Gras with Fresh Mushroom and Pacific Oysters, both have certainly stood the test of time.

Read the accompanying post from CC Food Travel: ‘Sage Restaurant & Wine Bar‘.

Velvet moments: travel photo – fine-dining in Kuala Lumpur is a post from: Velvet Escape travel blog

Read about my impressions of Abruzzo.

View other Velvet Moments from around the world.

Velvet moments: travel photo – wine station in Abruzzo is a post from: Velvet Escape travel blog

A delicious cava under the porticoes of Cal Sastre

What: Fine-dining at a small medieval village in the Garrotxa region of Catalonia.

Where: Cal Sastre restaurant, Santa Pau.

Notes: Santa Pau is a sleepy medieval village in the Garrotxa Volcanic region of Catalonia, north of Barcelona. The village is tiny but there are a variety of reasons that make a visit absolutely worthwhile: its medieval porticoes, alleys and arches; its 15th century Gothic church; and one of the finest culinary gems in the region: Cal Sastre.

I first visited Cal Sastre during the #InCostaBrava blog trip in May 2011. We had spent the morning at arguably one of the best restaurants in the world, El Bulli, where we had the opportunity to meet Ferran Adriá and taste some of his world famous cuisine. From El Bulli, we made our way to the Garrotxa Volcanic region and stopped at Santa Pau, where we were led on a walking tour that ended at the porticoes of Cal Sastre.

What followed was an unforgettable lunch consisting of the best wild mushroom cannelloni I’ve ever had and an equally superb Crema Catalana. The contrast between the cutting-edge cuisine at El Bulli and the wholesome goodness of traditional Catalan fare at Cal Sastre couldn’t have been greater! Needless to say, it was a culinary experience I won’t easily forget.

Santa Pau

The highlight of the meal was the wild mushroom cannelloni, topped with a sprinkling of crushed black truffles and pistachio nuts. The rich flavours of the wild mushrooms and cream combined superbly with the soft, smooth texture of the cannelloni. Each mouthful felt like a spoonful of heaven and I greedily swept through three whole servings!

The heavenly cannelloni

I returned to the Costa Brava in July to explore more of the region and I made sure I had ample time for another round of heaven at Cal Sastre. I was welcomed with a big hug and a delicious cava. After consulting with Jesús, the proprietor, I ordered the cannelloni, tuna tataki with trout caviar and the steak with morel sauce. The cannelloni was just as good as the first time but I limited myself to a single serving this time around! The tuna tataki was incredibly fresh and blended beautifully with the slightly salty caviar. A pinch of wasabi was sufficient to complete the dish.

Tuna tataki with trout caviar

The steak soon followed, complemented by a gorgeous red wine from the Montsant region (Clos del Gos 2009/Montsant/grenache, samso & syrah). The meat was very tender and juicy, grilled to perfection (medium, just the way I like my steaks) and served with a creamy morel sauce and green asparagus. Absolutely stunning! The morel sauce was superb but the springy texture and rich flavour of the meat and the way it was expertly cooked took centre-stage. It was another phenomenal dining experience at Cal Sastre!

The steak with morel sauce

I highly recommend Cal Sastre to anyone passing through this part of Catalonia. Drop by for an unforgettable meal or stay for a few days – the proprietor, Jesús, has a rather quirky hotel (a must see, to be honest!) in the village. You’ll love it!

Hotel Cal Sastre

Note: my first trip to Costa Brava was part of the #InCostaBrava blog trip organised by the Costa Brava Tourism Board. As always, all views expressed in this post are mine.

Culinary Journey: Cal Sastre in Santa Pau is a post from: Velvet Escape travel blog

Countryside in Cornwall (image courtesy of Nellie Windmill)

When it comes to food it’s probably fair to say that we’d associate Cornwall with its famous crimped pasty, clotted cream ices dripping down a cone, waist busting cream teas and pilchards from Newlyn. All of this is indeed true, and wonderful (and not so wonderful) examples of the Cornish classics that can be found all round this beautiful peninsula county. However, in recent years a food renaissance has been quietly building in Cornwall with quality eateries opening up all over the Duchy.

Rick Stein & the Cornish foodie revolution

One of the names that inevitably comes to mind when talking about this change in the perception of Cornwall as a food destination is Rick Stein. Of course Rick Stein is not the be all and end all of this foodie revolution and there are many that would argue that there are plenty of local chefs who have been doing great things with local ingredients for years. But it’s fair to say it’s taken a couple of high profile TV chefs to shine the gourmand’s spotlight on Cornwall, giving other excellent chefs and eating establishments the exposure they deserve and driving standards up across the county.

Surrounded by sea on three sides it’s unsurprising that many of the best places to eat centre around fish and seafood but look around and there are some real gems that might just take you by surprise. We’ve had the pleasure of eating at a number of incredible Cornish restaurants and with a little help from our friend Lee Trewhela, Arts and Leisure Editor at the West Briton, Cornish Guardian and Cornishman, we’ve put together a smorgasbord of our ten favourite eating places in Cornwall.

The Ultimate Foodies Guide to Cornwall

Serving modern European and excelling in fish dishes, Restaurant Nathan Outlaw at the St Enodoc Hotel, Rock is the only 2 Michelin Star restaurant in Cornwall and deservedly so. Nathan Outlaw is one the UK’s top chefs and currently runs two restaurants at the St Enodoc Hotel, both of which offer simple and contemporary dishes centred around exquisite fish and seafood dishes. For the full, formal 2 Michelin starred experience then booking early at Restaurant Nathan Outlaw is a must. The set tasting menu changes frequently and is driven by locally caught seafood and beautiful Cornish produce. It’s also worth splashing out and taking the wine flight with the tasting menu as the sommelier Damon always marries the flavours perfectly and has a relaxed, engaging way of introducing the wines at table so that non wine buffs can understand his thinking behind the pairings. With a tasting menu at £75 and the wine flight at £65 for a 2 Michelin star experience it really is incredible value for money.

No. 6 Padstow

Another restaurant nearby that prides itself in creating unpretentious dishes using the best in local produce and serving up food that makes you smile is Paul Ainsworth at No 6 in Padstow. Alongside the great food is an admirable philosophy that fine dining should be available to everyone – they welcome children and do not have a dress code, which definitely gives it a friendly, relaxed feel. Set in a Georgian townhouse with contemporary décor this is a small restaurant that offers fantastic value for money. The bread here is a particular speciality as is the use of humble ingredients, such as ox cheek, lambs liver, and mackerel, with the kitchen employing modern cooking techniques that really unlock their great flavours and textures. Starters come in at around £10, mains £20 and desserts £8. The express lunch menu is excellent value for money with two courses for £13, three courses for £17 or three courses and wine flight at £35. Big things are expected of Paul, who has also taken over Rojano’s In The Square, a great Italian in the heart of Padstow.

The first thing to note about The Driftwood at Portscatho is its dramatic cliff-top location on the Roseland Peninsula, with breath taking views over Gerrans Bay… and then there’s the incredible food. Head Chef Chris Eden, who is a bonafide Cornishman, has rightly received a Michelin Star and is now the only other current restaurant in Cornwall to hold one alongside Nathan Outlaw. Chris is a quite brilliant chef who is passionate about locally-sourced food. All the wonderful fish and shellfish is sourced from Cornish waters and the meat is locally reared – the boeuf en daube is melt-in-the-mouth magnificence personified. Expect dishes such as steamed brill, sea beet, spaghetti and truffle sabayon or John Dory with leeks and Jerusalem artichoke purée followed by prune and Armagnac soufflé with Earl Grey ice cream. It’s great to see that without compromising on style and a relaxed atmosphere children get the same quality treatment and food as the adults and early suppers can be prepared for them.

Seafood at Barclay House

Another modern British restaurant worth a mention is Barclay House at Looe where quiet wonders are being served up by head chef Benjamin Palmer who has just been awarded ‘Chef of the Year 2011′ by Cornwall Life magazine. Barclay House is set up on the hillside overlooking the fishing harbour and has also picked up a Taste of the West Gold Award and South West Restaurant of the Year 2010 for its simple, inspiring dishes created using local produce. Value for money here is exceptional with a six course taster menu offering Looe scallops, local venison loin and grilled lemon sole for only £35. Don’t be fooled by the simple menu; the taste and presentation elevates these humble sounding dishes to another level.

A newbie on the Cornish foodie scene is Austell’s at Carlyon Bay. The food is cleverly prepared and beautifully presented European bistro food and the atmosphere in the restaurant is relaxed and informal. The kitchen opens onto the restaurant so you can see the chefs at work which is always a treat. The food itself is creative and imaginative with some risk taking flavour combinations made from fresh local ingredients where ever possible. Quail consommé and dumplings with Scotch egg, celeriac remoulade and hazelnut mayonnaise; fillet of line caught mackerel warm potato salad, slow roasted tomatoes, and basil oil; dark chocolate crème brûlée with sour cherry compote, honeycomb and passion fruit sorbet to name but a few of the delectable delights on the menu. The home baked poppy seed bread is also really rather special and at £27.50 for 2 courses or £32.50 for 3 courses this new restaurant is on a par with some top restaurants but at a fraction of the cost.

The Wheelhouse

One Cornish eatery that is practically impossible to get a table at is The Wheelhouse in Falmouth. Tucked down a tiny slip of an alleyway off Church Street (the main shopping drag) this modest, shellfish joint has been open since late 2009 and has racked up a plethora of rave reviews. The menu is wonderfully simple: mussels, scallops, crab or prawns, lobster and native oysters. Dishes are designed to share; mussels for two come in at £11 and six succulent scallops for £9. To prevent ruining your clothes you get a fetching little apron and a set of crackers with the inevitable mess-making whole crab. The fish is all Cornish, harbour fresh and served in clam like metal dishes with a side of skinny chips, salad and chive butter. The décor is really informal with stripped wood floors, junk shop furniture, candles and fairy lights. All in all a really delightful experience but you absolutely must book in advance, especially if you fancy one of their now famous paella nights which get booked up months in advance.

Porthminster Beach Café in St Ives is already a favourite with the national media and visiting arty types and it’s no surprise as its beach location is second to none with views across St Ives Bay to the Tate Modern. With such a glorious outlook, reasonable prices and informal atmosphere seafood has never tasted so good. Known for its Mediterranean and Asian seafood cuisine some of the produce used in the preparation of the dishes comes direct from the cafe’s garden and the nearby coastal path – look out for the wild mustard, penny wort, nettles, raspberries, wild sorrel and rock samphire to name a few. The café is also open daily for homemade patisserie and excellent coffee from the St Ives Small Batch Coffee Roasting Company.

Gurnard's Head

Possibly the best dining pub in Cornwall, the Gurnard’s Head at Zennor is a firm favourite with us. The location is wonderful, set on a remote bend on the coastal road between Zennor and St Just it feels as though you are stepping into a Poldark novel, especially on a blowy autumn evening. The pub is warm and welcoming with a log fire and well stocked bar boasting some excellent ales, whiskeys, sherries and wines. To the other side of the entrance is the equally warm and comfortable dining area bathed in an atmospheric low light that lends itself to a relaxed and intimate dining experience. As you would expect most of the produce is locally sourced and the food is hearty, refined and packed full of flavour. The short, fresh and seasonal menu changes every day depending on what is brought to the back door or what the chefs feel is at its seasonal best. In Winter you might get Fish Soup with Rouille or in summer, a Ceviche of Sea Bass alongside foraged leaf salads. On colder days you can finish off your meal curled up on a sofa with a sherry or if the summer sun is high in the sky you can sit out in the large garden. With prices ranging from £6.50 for a starter and £12.50-£16.50 for a main The Gurnard’s Head is in our estimation the best value eatery in Cornwall.

It used to be that finding a good curry in Cornwall was an impossible feat… unless you knew about Yak and Yeti in Truro. Thanks to this fantastic restaurant it is possible to sample delicious, flavourful and authentic Nepalese dishes in Cornwall, served up in a friendly environment that’s fast getting a reputation as the best of its kind in the county. They also serve a range of recognisable and excellent Indian dishes but it is the Nepalese dishes that are clearly the star here. The Gurkhali Chicken marinated in a delicately spiced sauce of tomatoes, butter, fresh green chillis, fragrant spices and cooked in a tandoori oven is to die for, as is the chef’s Babari Lamb cooked in a green masala sauce of coriander, mint, green chillies, curry leaves and spices. Delicious and hot! The staff are incredibly friendly, attentive without being overbearing and are more than happy to explain the dishes. There’s a secluded garden which is great to eat in during the summer months.

Cornish pasty (image courtesy of Hammer)

Last but not least we must save a mention for the humble Cornish pasty. With so many oggy makers around the county it’s hard to pick out the best but Sarah’s Pasty Shop in Looe edges ahead. The Sarah in the shop’s name has now retired after more than 20 years but daughter Lucy Taylor has kept it in the family and continues to run the bakery. They turn out deliciously fattening oven-fresh pies and pasties, packed with good quality ingredients, deep flavour. They also do veggie pasties such as spiced chick-pea and lentil, gluten-free, lamb and a breakfast pasty stuffed with bacon, sausage, egg, bean and mushroom. But it’s the traditional pasties the give Sarah’s its high reputation. The pasties are made with juicy chunks of Cornish beef skirt, a bit of peppery swede, wrapped in a rich lardy pastry with a side crimp and come in small, medium and large. For the ultimate taste eat on the beach out of a paper bag, but mind the seagulls!

Once you’ve had your fill of delicious food there’s nothing better than retiring to bed in one of the delightful holiday lodges in Cornwall and dreaming about your next meal.

Note: this post is brought to you in partnership with Hoburne holiday lodges.

Culinary guide to Cornwall is a post from: Velvet Escape travel blog

Image courtsey of Dennis Messie

Some people feel that basic fuel is the only thing necessary to propel themselves down the slopes of Europe’s finest ski resorts. Fortunately there are enough of us about who want something a bit more special. As such there is a large market for fine dining at altitude. Europe is blessed with some of the best skiing in the world, and the slopes have the cuisine to match.

Les fermes de Marie

Les fermes de Marie (image courtesy of pr1001)

Megève is an idyllic French village which sits in the shadow of the awesome Mont Blanc. As with most French ski resorts, there are plenty of slope side restaurants where you can get a good simple saussise au frites, but for those looking for something a little more self indulgent, there is Les fermes de Marie. The Sibuet family has been providing fantastic holidays with some of the finest food available in the Alps for years. Today they employ Christophe Côte as their head chef, and he has been able to maintain their exceptional cuisine through the use of local produce alongside his modern cooking methods. Dishes such as the mouth watering oven roasted beef fillet topped with a rustic ragout of Morel mushrooms exhibits flair alongside an ability to replicate traditional regional dishes.

Les fermes de Marie delivers a wonderfully varied menu of fairly traditional French fare, with a welcome modern twist. Thanks to a laid back atmosphere the dress code is relaxed, which means you can come straight off the slopes in your ski jackets and salopettes and fill up with some truly fine food!

La Maison Pic

Dining with Anne-Sophie Pic (image courtesy of vincent)

If you don’t mind heading out of the mountains for the evening, then La Maison Pic has to be worth a trip. Situated approximately 60 miles from Grenoble, this three Michelin starred restaurant is worth driving for. Chef Anne-Sophie Pic is the first woman to be awarded three of the famous French stars in 56 years, which should tell you just how good this restaurant is. Expect attention to detail and a subtlety of flavour that will leave you in awe of this groundbreaking chef.

Le 1947 at The Cheval Blanc

Heading back into the French Alps, the prestigious 1947 at The Cheval Blanc, named after the finest year of the famous Bordeaux first growth, offers an incredible fine dining experience in Courchevel. The award winning Chef Yannick Alleno presides over a wonderfully diverse menu which will beguile all those who can stretch to the $95 set menu and beyond.

C21 at Champery

c21 Champery (image courtesy of gourmet classic)

A mere hop, ski and a jump over the border from France takes you to Switzerland, and into some wonderful skiing territory. Satisfyingly, there is no need to lower your expectations when it comes to the food either. The jaw droppingly beautiful village of Champery is home to C21, a wonderfully modern restaurant where molecular cuisine is the order of the day. Combining ingredients previously untried by most, Chef Denis Martin creates dishes which leave you speechless. The Cauliflower pannacotta with Gruyere cheese, Bellota ham and truffle oil is a surprise success of epic proportions.

Add to the ultra modern cuisine an extensive Malt list and a wine list that has been awarded a Michelin Grappe, and you have what is without doubt one of the finest restaurants in the whole of Switzerland.

Stube at Wulfenia Hotel

Wulfenia Stube (image courtesy of derskiguide)

Austria is not a country normally known for its haute cuisine, but the Austrian Alps are an exception. With great snow records, Austria attracts a wide spread of skiers and there is clearly a market for fine dining given the amount of excellent restaurants that can be found lining the slopes!

Top of the pile must be the Stube, situated in The Wulfenia Hotel at the Nassfeld ski resort. This is the highest two star Michelin restaurant in Austria, and is worth the climb for anyone interested in gourmet eating! With an excellently priced $110 taster menu, and a wonderful wine list extending to over 900 different bottles, this is a place to come back to time and time again. The restaurant is run by the well known Arnold Pucher, who has been awarded 94 points in the A la carte 2012th.

Skiing and eating should go hand in hand. Europe’s ski resorts are littered with fine dining, and you will be particularly spoilt for choice when in the Alps. If you are a gourmand on the slopes, then you might just want to stay in the mountains forever!

Note: this post was brought to you in partnership with Ellis Brigham.

A gourmand on the slopes is a post from: Velvet Escape travel blog

What

Where: Miko Sushi. 1335, Robson St., Vancouver

Notes: If you love sushi and especially sashimi (raw slices of tuna or salmon), you have to check out Miko Sushi in downtown Vancouver. I’ve been to many sushi bars in Vancouver (in my book, one of the best places for Japanese food outside of Japan) but I was recently blown away by the quality and freshness of the ingredients used at Miko Sushi. The tuna sashimi was so fresh, it almost literally melted in my mouth. The salmon sashimi was another stunner; delicate yet flavourful. I thought that the tuna sashimi was pretty mind-blowing… until I tried the Hot Spicy Tuna: raw tuna blended with caviar and finely-chopped spring onions. The soft texture of the tuna contrasted beautifully with the crunchy bits of onion and spicy chili. To top off this whole mouth-watering experience, the little fish eggs pop in your mouth as you chew!

Seriously good sushi

The most divine tuna sashimi!

The freshest salmon sashimi I've had in a long time!

I also recommend ordering the Unagi (smoked eel sushi) and the Chicken wing karaage (crispy wings). Oh, and you have to order the Goma Ae – spinach with a delicate, creamy sesame-seed laced dressing.

The delicious Goma Ae

The biggest highlight was undoubtedly the Hot Spicy Tuna. YUM!

Hot spicy tuna: mind-blowing stuff!

You can also sit at the bar and watch the experts at work

It’s no wonder players from the Vancouver hockey team, the Canucks, eat here regularly – their thank you notes and mementos adorn the walls. Miko Sushi seriously rocks!

Culinary Journey: sushi and sashimi in Vancouver is a post from: Velvet Escape travel blog

Afternoon tea is a centuries-old English tradition of late-afternoon indulgence: a cup of freshly-brewed tea accompanied by a selection of pastries and bite-sized sandwiches. This quintessential English tradition was introduced in many of the ex-British colonies, including Malaysia, where I grew up, where it became commonly known as high tea. It was something I always looked forward to: high tea with my family on a lazy Sunday afternoon. We made it a sport to pick the best places for high tea and which place had the best scones (in my book, the most essential part of any high tea).

High wine, The Dylan style

The Dylan Amsterdam

So, my curiosity was piqued when I was invited to experience High Wine, a variation of high tea, at The Dylan, one of the oldest and most luxurious boutique hotels in Amsterdam. The invitation described High Wine as a selection of some of the hotel’s best wines and tapas-style dishes. What? No scones and pastries? Ok, it’s a contemporary play on the high tea concept but I wasn’t sure about the absence of scones. But I accepted the invitation anyway. After all, who could resist the temptation of being fed fine wines and tapas specially selected by Dennis Kuipers, the Michelin-starred Executive Chef of The Dylan.

The Dylan is situated in a 17th century landmark on the Keizers canal in the heart of Amsterdam. A good deal of celebrities have stayed here but I was surprised to find a cosy, intimate atmosphere when I walked in. Nothing hoighty-toighty, but rather, a casual elegance that put me straight at ease. I was led to a gorgeous corner, complete with comfortable sofas and a fireplace.

A waiter showed up with a bowl of seriously delicious olives. He introduced himself and the High Wine concept: a food and wine pairing consisting of four specially-selected wines and four amuse-style bites. I couldn’t wait to get started. By this time, the absence of scones had diminished to a minor, insignificant detail.

These Sicilan olives were simply perfect!

The first wine/amuse pairing arrived soon after. A fresh, crisp, Vicar’s Choice Sauvignon Blanc from the Saint Clair estate in Malborough, New Zealand, and a delightful caesar salad with sautéed prawns and garlic croutons served in a martini glass.

The caesar salad in a martini glass

Up next was another delight: wagyu pastrami with a fresh pasta salad with grilled pointed pepper, basil and a Savora mustard dressing. The wagyu was tender (as it should be) whilst the sweet pepper and the delicate mustard dressing gave the dish an extra edge. This amuse was paired with a gorgeous III B & Auromon Chardonnay from the Limoux (Languedoc) region; a flavourful Chardonnay with fleeting vanilla tones.

The wagyu pastrami

The lovely III B & Auromon Chardonnay

The next course turned out to be my favourite: sautéed duck breast with string beans, grilled potatoes and a jus of smoked-dried meat. The rich Bucaro Montepulciano d’Abruzzo, with gorgeous smoky tones, perfectly complemented the full-flavored duck breast and the jus. The food/wine pairings were spot on!

The sautéed duck breast

The Bucaro is served

The four-course High Wine was completed by a glass of marinated strawberries with prosecco, mint and an almond wafer and accompanied by a dessert wine from the Monbazillac (near Bordeaux). The Monbazillac Grande Maison Cuvée des Agnes had a soft honey flavour which blended superbly with the strawberries, mint and almonds.

The honey-laced Monbazillac Grande Maison

The strawberries served in a martini glass

An excellent alternative for late-afternoon indulgence

At the end of the meal, I was convinced. This is not your typical high tea – aside from the time of day at which it’s served, the two have little in common. Instead, High Wine is an excellent alternative for some late-afternoon indulgence right in the heart of Amsterdam!

High Wine is served every day between 3 – 7pm at The Dylan Amsterdam (Keizersgracht 384). For reservations (recommended), call: +31(0)20 530 2010.

About The Dylan Amsterdam

The Dylan Amsterdam opened its doors in 1990, making it one of the first luxury boutique hotels in the world. Located in a stunning 17th century building on one of Amsterdam’s loveliest canals, the Keizersgracht, The Dylan has 40 individually designed rooms and suites. The hotel is also home to Vinkeles, a Michelin-star restaurant that offers contemporary French cuisine. There’s also a state-of-the-art conference centre that features what is arguably one of the most stunning walls I’ve ever seen.

The Dylan Amsterdam - courtyard

The Dylan Amsterdam - suite

The Dylan Amsterdam - conference room

Note: A big thank you goes to The Dylan for hosting me at High Wine. Opinions expressed in this post are seriously mine.

High wine at The Dylan Amsterdam is a post from: Velvet Escape travel blog

El Far

Dining at El Far

On my recent visit to El Far, I was, well, quite literally spoiled silly by the sumptuous food and wines and the incredible views.

Amazing views from my table

Chef Tony shows off his signature Empordá appetiser

The view of the iconic Sant Sebastiá lighthouse and the bright blue Mediterranean Sea is the first thing that grabs (and holds) your attention. It was hard to tear my eyes away from the view but I had to when the charismatic chef, Tony Saez, showed up at my table. With a cheeky grin, he asked me what I wanted to eat (a ‘test’ of my knowledge of Costa Brava cuisine perhaps? ). “Some calamari would be nice.” And after a quick glance at the surrounding tables, I added, “Oh, and those mussels look beautiful”. I picked my brain for more Costa Brava specialties and I remembered the divine suquet de peix (fish stew) I had a few months back and the black squid ink rice I’d read about. I mentioned these too and Chef Tony beamed with delight – guess I passed the ‘test’ .

Chef Tony returned moments later with a curious mix of potato chips, marinated mussels and a jelly-like concoction with olives. This, he explained, was a traditional appetiser from the Empordá – the jelly was in fact gelatinised martini complete with an olive in its middle. Pretty ingenious! The mussels were incredibly fresh and the martini jelly/olive concoction was a special treat!

Not long after, the waiter brought a battery of dishes to the table. Calamari, mussels, prawns and anchovies to start.

Fresh mussels to start

The combination of the fresh seafood and the wonderful sea view was absolutely magical. I didn’t have much time to catch my breath as the black squid ink rice, packed with mussels and crawfish, was soon served. There’s just something intriguing about this thick black liquid that adds not only colour but a distinct iodised flavour to the dish. The taste and aromas of the ocean were unmistakable.

Tantalising flavours of the sea

Chef Tony dropped by to check my progress and I thanked him profusely for the amazing meal. He looked at me with child-like glee and announced that there was more to come! Oh dear… The feast continued with the suquet de peix Tony Saez-style. The suquet was filled with potatoes and huge chunks of fish. Cooked to perfection, the suquet was robust with flavour and the chunks of fish were beautifully tender. I’m not sure how I did it but I cleaned my plate!

The delicious suquet de peix

The feast ended with a chocolate melange and a gorgeous, creamy custard served in eggshells (another Tony Saez signature dish).

The custard served in eggshells

Needless to say, I ate very well. Before I left the table, I took one last look at the magnificent view. It was a sublime experience, one that I can recommend to anyone who’s looking for an excellent place to wine and dine in the Llafranc-Palafrugell area. Seriously, if the views don’t blow you away, the food certainly will!

About El Far Hotel-Restaurant

El Far Hotel-Restaurant is the sister-hotel of the luxurious Mas de Torrent Hotel-Spa and boasts commanding views of the stunning Costa Brava coastline and the hilly Empordá region. Housed in an 18th century inn adjacent to the famous Sant Sebastiá lighthouse, the hotel-restaurant belongs to the Mas de Torrent Group and has been completely refurbished. In addition to superb cuisine, El Far also has nine exclusive rooms. The hotel-restaurant also has its own chapel and banquet facilities, making it ideal for weddings and receptions with a spectacular view!

The main foyer of El Far Hotel

Gorgeous, breezy rooms at El Far

Note: El Far hosted me at their hotel-restaurant but all views are mine.

Dining with a view at El Far is a post from: Velvet Escape travel blog

Ferran Adriá

Ferran Adriá talks about the future of El Bulli

So… what’s next for Ferran Adriá and El Bulli? During the #InCostaBrava blog trip last May, we were truly fortunate to be invited to visit El Bulli and be hosted by Mr. Adriá. He delighted us with many memorable quotes*:

“El Bulli is not closing… simply re-inventing itself”

“Passion is something that should develop slowly. Too much passion at the start is not good as it won’t last”

“Obsession kills passion”

“Bloggers will shape the future of gastronomy”

“To succeed in anything, you must have passion, you must be willing to take risks and share what you know”

Many elements in these quotes form the core philosophy of the future El Bulli Foundation. Indeed, the restaurant will be closed to diners but in its place, a Creative Centre of gastronomy, the El Bulli Foundation, will be created: a pressure-cooker style think-tank where candidates from around the world will be invited to brainstorm and extend the boundaries of culinary innovation. Much of the exchange of ideas will take place via the Internet and the Centre’s creations will be open for feedback from guests during specially-organised tasting sessions. The Centre’s creations will also be available for restaurants around the world to adopt. A grand concept that Mr. Adriá hopes will reinforce El Bulli as a centre of creativity and innovation.

We were served the world's lightest baguette! Think it weighed two grams!

And a Hollywood movie documenting Ferran Adriá’s life and his recipes is in the works too!

An inspiring lesson from Ferran Adriá

We listened intently, stopping only to gasp at the special canapés El Bulli had prepared for us, including a world premiere: the world’s lightest ham and cheese baguette! One question was saved for the last:

Why this change of course?

“It became boring and not very innovative. I need a new scenery… a new challenge”.

Mr. Adriá’s three principles of success are: passion, taking risks and sharing. It certainly takes a passionate, gutsy attitude for someone to withdraw from a business that has made him a household name, and to create a concept that’s based on the principle of sharing. In this sense, his latest change of course is consistent with principles he holds dearly. Ferran Adriá shows us that living by these principles is not a way to success, it is success in itself… and that’s the most inspiring lesson from Mr. Adriá.

Tot el meu respecte per tu!

Me and Mr. Adriá at El Bulli (image courtesy of Ana Pilar at Tripwolf)

*the quotes by Ferran Adriá above (in italics) were translated from Spanish.

What’s next for the world’s greatest chef? is a post from: Velvet Escape travel blog

A market in Siem Reap, Cambodia

Delicious curries, soups and rice dishes are first to spring to mind when thinking of Cambodian cuisine. Often described as ‘Thai without the heat’, Cambodian, or Khmer, cooking has a lot in common with its neighbouring Southeast Asian cuisines, however, below is a list of some of their more unique delicacies:

Prahok

Prahok, or fermented fish paste, is a common ingredient used in many Cambodian dishes. It’s an acquired taste for most westerners, but is an essential part of the Khmer cuisine and it’s included in many dishes or used as a dipping sauce. The generous use of prahok, which adds a salty flavour to food, is a characteristic that differentiates Cambodian cuisine from its neighbours.

Fried spider

Fried spider is a regional delicacy in Cambodia. The spiders are bred in holes in the ground or foraged from nearby forests and then fried in cooking oil and sold as street food. The taste is bland with different textures; a crispy exterior and soft centre. The legs contain hardly any meat, while the head and body are made up of soft white meat. The abdomen contains a brown paste consisting of organs, possibly eggs, and excrement. Definitely not everyone’s cup of tea!

Image courtesy of vejo

Crunchy crickets

Considered a pest in most parts of the world, the millions of crickets that swarm the plains every year are actually celebrated in Cambodia. Seen as a delicacy, the crickets are served up deep-fried, crispy and seasoned. Some Cambodians believe eating crickets regularly improves wellbeing and aids a long life.

Image courtesy of daygloday

Balut

A balut is a fertilized duck embryo that is boiled alive and eaten in the shell. Most Cambodians consider balut to be an aphrodisiac and a high-protein, hearty snack. It is commonly sold by street vendors and often served with beer.

Image courtesy of Mike Barish

Tiger penis*

The penis of a tiger is consumed in restaurants in many parts of Southeast Asia. Considered a valuable delicacy, tiger penis can be served in a soup, ground in wine or soaked in rice. Cambodians believe the dish has therapeutic properties; however, modern science does not support this belief. Additionally, the demand for tiger parts worsens the endangered status of the animal, creating a market for poachers.

Image courtesy of Cormacmorel

Why not sample some of these confusing dishes for yourself? Cox & Kings offers tailor-made holidays to Cambodia that explore the country’s diverse natural and cultural heritage.

This post is brought to you by Cox & Kings.

* The information contained in this post is for information purposes only and does not form an endorsement by Velvet Escape of the hunting and/or consumption of endangered species.

Confusing cuisine in Cambodia is a post from: Velvet Escape travel blog

Gulfoss waterfall

Home to spectacular geysers and the incredible northern lights, there’s no question that Iceland is one of the world’s most beautiful countries. The Icelandic menu, however, is sometimes not quite as appealing as its natural wonders. I always say: you should try everything… at least once. I’ve had my fair share of confusing cuisine but I’ll definitely think twice before feasting on some of these. Here are some of Iceland’s most daring offerings:

Potato wine

Potato wine, or Brennivin, is Iceland’s answer to schnapps. Made from fermented potato pulp and caraway seeds, this national liquor is often referred to as ‘The Black Death’. This reputation, however, does not go unfounded. Literally translated into English as “burning wine”, Brennivin has a strong taste and high alcohol content (37.5ABV) and is often served as a chaser to drink after sampling some of Iceland’s more unusual cuisine.

Courtesy of idovermani

Hrútspungar

Hrútspungar, or to put it plainly, ram’s testicles, are an Icelandic delicacy. Served as a speciality at celebrations, the testicles are pressed and preserved in whey; a sour by-product of making fresh cheese, before boiling. If that doesn’t sound very appealing, the Hrútspungar can also be pressed and set in gelatin and once spiced with garlic they are served as a pâté, as a starter or snack.

Courtesy of Melo

Burnt sheep’s head

Another obscure delicacy is Svid, or sheep’s head. The head of the sheep is burned to get rid of the hair and any outer gristle, before being cracked open to remove the brains. It is then boiled and served whole, so that you can still see the facial features – including the eyes. The tongue and jaw section of the head are the most popular among locals. The head can also be puréed and turned into jam, affectionately named headcheese, which is used as a sandwich filler or salad topping. Click here if you really want to see what it looks like on a plate!

Puffin

The puffin is used in Iceland as chicken is in Britain. Nowadays the bird is often fried, roasted or – in true Icelandic style – boiled in whey. Traditionally, however, the serving method was much different. The still warm heart would be eaten straight from the bird’s open chest, often with bread or pâté.

Courtesy of hazboy

Hákarl

Hákarl is a type of ice shark that is poisonous when eaten fresh. To combat this, the shark is left to putrefy (rot) for six to 12 weeks in a shallow hole, covered with sand and gravel. Stones are then placed on top of the sand in order to press the shark. This presses the fluids from the shark out of the body. After putrefying, the shark is cut and hung out to dry for a further four months before being eaten – usually as a chewy snack that is often associated with strength and hardiness.

Courtesy of moohaha

Why not sample some of these confusing dishes for yourself? Cox & Kings offer tailor-made holidays to Iceland that explore the country’s diverse natural and cultural heritage.

This post is brought to you by Cox & Kings.

Confusing cuisine in Iceland is a post from: Velvet Escape travel blog

A world of culinary wonders

We arrived at El Celler de Can Roca flush with excitement. A week before, the restaurant was voted as the second best in the world on the renowned S. Pellegrino top-50 list whilst Josep Roca, one of the three brothers who established the restaurant, was to receive the prize as the Best Sommelier in Europe by the International Academy of Gastronomy. It was also the day that the restaurant was showcasing an experiment that involved a multi-sensory approach to gastronomy. I trembled at the thought.

We were greeted at the restaurant’s courtyard by the charismatic Joan Roca (the eldest of the three brothers and the Chief Chef) and were taken on a tour of the kitchen. Walking through the kitchen was like a wander through Charlie’s Chocolate Factory. Everywhere we looked, chefs in crisp white uniforms and black aprons were preparing the most delicate fare with utensils you would normally find in a laboratory.

We were greeted by Joan Roca

The kitchen

Our entrees were ready!

My photo moment with the maestro Joan Roca

An intriguing multi-sensory approach to dining

After the kitchen tour, we were led to the back of the restaurant where the intriguing experiment was about to begin. It was a bewildering performance featuring light and sound effects that brought the food on a plate to ‘life’. A whole new meaning was given to the golden oldie ‘alphabet soup’: instead of alphabets made of pasta floating in a broth, they projected alphabets onto the soup, creating a surreal effect. A plate with a king prawn was transformed into a wondrous underwater world, complete with corals, marine life and the sound of waves. The next course featured a seafood risotto with the verses of a famous Catalonian poem swirling around in the bowl – true poetry in motion. The experiment was an intriguing performance designed to appeal to our five senses and spur interaction with the food.

A king prawn in a plate of corals

Poetic risotto

Fifteen tantalising courses

Our 15-course lunch kicked off with an excellent cava and caramelised olives (stuffed with anchovies) served hanging in the branches of a bonsai tree. There was no serpent tempting us to take a bite, nor did I feel like Adam (or Eve) but it was a brilliant metaphor. The olives hanging in the tree were an invitation to partake in a meal of ethereal delights.

Caramelised olives

This was followed by a succession of Campari bonbons with grapefruit juice (which jolted our taste buds into action!), anchovy bones, chicken crackers (served on a smooth stone) and calamari nuggets. The chicken cracker was an amazing feat: delicate, yet crispy with a rich chicken flavour. The calamari, wrapped in an edible ‘plastic’ jacket, simply melted in my mouth.

Delicate anchovy bones bursting with flavour

Not your everyday chicken cracker!

calamari that melts in your mouth

By this time, my head was spinning. I was in awe of the ingenious presentation and brilliant blending of flavours in these bite-sized servings of heaven. Earlier that day, I went skydiving for the first time in my life and as I sat at the table, I thought:

Lunch continued with a vegetable salad, a simply divine St. George’s mushroom truffled brioche accompanied by a pot of broth, and artichoke with foie gras (which left me gasping for more!). During our tour of the kitchen, I spied a chef painstakingly piecing together the artichoke ‘flower’ composition with tweezers. Simply thinking of the work that went into this creation made me appreciate the dish even more.

The mushroom brioche and broth

The artichoke and foie gras

My previous moments of heavenly delight never lasted this long! And we were only halfway through the lunch! The sensational flavours and diversity of textures and aromas simply blew me away. Traditional Catalan ingredients coupled with cutting-edge techniques formed a harmonious union that tingled all my five senses.

Lunch progressed with the phenomenal European lobster parmentier with black trumpet mushrooms, sole with five sauces and a cod pot-au-feu. Three courses of pure joy…on a plate!

Fresh lobster in a smooth black mushroom sauce

The sole with 5 flavours: fennel, bergamot, orange, pine nuts & green olives

The gorgeous cod pot-au-feu

The whole lunch was a string of highlights but one course that I’ll never forget soon arrived at my table: the Sierra Mayor Iberian suckling pig. The skin was wafer thin and crispy whilst the meat was soft and tender. It was so beautifully prepared that the flavours and juices flowed with every bite.

The most sublime suckling pig I've ever had... ever!

After this glorious course, our taste buds were refreshed by the lovely Green Colourology: a palette cleanser consisting of eucalyptus ice-cream, green shiso, green Chartreuse, lime and avocado.

The delightful Green Colourology

The Green Colourology was then followed by a wonderful dessert plate that featured a scoop of Tahitian vanilla condensed ice-cream and a mix of vanilla, caramel, liquorice and dried black olives. Jordi Roca’s creations were well-balanced with rich flavours and subtle undertones.

The rich flavours of Tahitian vanilla with black olives, liquorice & caramel

And just when we thought that lunch had come to an end, we were served a platter of curious-looking balls: frozen white chocolate balls filled with various juices: chocolate and cocoa bean; vanilla and coconut; peach, honey and rose; and melon and orange blossom. These balls burst in your mouth releasing a cold zesty shot. Brilliant stuff!

Chocolate balls with various flavours

Lunch at El Celler de Can Roca was a wondrous journey which seamlessly merged earthly delights with stratospheric sensations. I left the restaurant with a lingering question in my mind: Was this the best meal I’ve ever had?

The answer was definite: No.

This… was simply HEAVEN!

Heaven = El Celler de Can Roca.

Note: my visit to El Celler de Can Roca was part of the #InCostaBrava blogtrip organised by the Costa Brava Tourism Board and Tourism Spain.

Heaven = El Celler de Can Roca is a post from: Velvet Escape travel blog

Icelandic cuisine

Courtesy of Jooon

Home to about 200,000 of the country’s 300,000 or so people, Reykjavik is a small town, yet it’s the largest city in Iceland, and much more cosmopolitan that you might expect. Luxury shops line the streets, there are dozens of museums and performing arts spaces, including theatres, dance halls, an opera house, and the opulent new Harpa concert hall, all over town, and a disproportionately large number of restaurants given the small population. A quick look at the list of traditional foods and delicacies in Iceland – whale, puffin, fermented shark – may not instill high hopes for haute cuisine in Iceland, but modern Icelandic cuisine has managed to find new ways to incorporate traditional foods into dishes that are as good as you’d find in any major city, yet undeniably Icelandic.

For an Asian twist on Icelandic favorites, make Fish Market your first stop. The chef trained at a Michelin-starred restaurant in Luxembourg before returning to Iceland and serves an eclectic menu ranging from sushi (with Iceland’s fresh fish) to Icelandic duck served with crispy spring roll dough and yuzu spiced cucumber. Appetizers run for about 2700 ISK and main courses are around 4500 in this swanky, bamboo-filled space.

Courtesy of Helgividar

If you prefer something a little more traditional, try Lækjarbrekka, located on Bankastræti street in one of the oldest buildings in Reykjavik. Three-course set menus start at 7000 ISK per person and feature particular Icelandic ingredients like puffin, whale, or lobster, as the focus of each course. The space is cozy and candlelit, perfect for a cold winter’s night in Reykjavik. At a slightly lower price point, Þrir Frakkar offers well-worn, old world charm in a small converted house. The restaurant specializes in seafood and offers what they claim is the best plokkfiskur in town. A traditional fish dish made of boiled fish mashed with onion and baked with cheese, the hearty plokkfiskur will certainly warm you up from the cold (entrees range from which costs 2890 ISK to 3900 ISK).

Once you’ve tried some of Iceland’s delicacies, put your palate to the test at Dill. With a focus on ” new Nordic cuisine”, Dill offers set menus ranging from three to seven courses, priced from 5400 to 9500 ISK per person. The chef takes traditional recipes and adds a modern gastronomic twist, using only local and seasonal items in the constantly-changing menu.

Courtesy of Jayneandd

On the opposite end of the price spectrum, Tapas Barinn delivers big Icelandic taste on a small budget. The name means “tapas bar” in Icelandic and that’s just what it is, but the offerings go far beyond traditional Spanish dishes like patatas bravas and sauteed shrimp (though you can find those here too). You’ll also find small plate portions of Icelandic specialties like smoked puffin in blueberry sauce, grilled whale, and Icelandic seafood in every incarnation. For those who just want a sample of Icelandic cuisine, it offers an affordable alternative in a lively space. (Small plate prices range from 890-1190 ISK each.) Another budget-friendly option is Icelandic Fish n’ Chips, a bustling restaurant near the harbor that serves – you guessed it – fish and chips. They offer several rotating fish choices depending on what’s fresh, bake the fish in organic spelt and barley, and serve it with flavored Icelandic yogurt dipping sauces, making for a delicious and guilt-free indulgence.

Other food experiences you won’t want to miss in Reykjavik include the aforementioned skyr – a high-protein, virtually fat-free yogurt that comes in a variety of flavors (and is used in Iceland in dips, ice cream and desserts) and sold at every grocery store – as well as the famous Icelandic hot dogs. Some traveling foodies may turn their noses up at the idea of traveling thousands of miles to try a country’s hot dogs, but it would be a shame to visit Iceland and not try what is practically the country’s national food. The hot dogs in Iceland are made with lamb and topped with a combination of fresh and fried onions, ketchup, and remolaði, a mayonnaise-based sauce with sweet relish. You’ll find them all over the country, and at around $2 USD each, they’re a cheap way to experience one of Iceland’s favorite foods.

About this week’s guest writer
Katie Hammel writes BootsnAll’s Iceland travel guide, offering tips for finding cheap flights to Iceland, where to stay, and how to enjoy the best of the beautiful country on a small budget.

Follow Katie5030 on Twitter.

Read other Culinary posts on Velvet Escape or about the Blue Lagoon, an enchanting spot near Reykjavik.

Reykjavik for foodies is a post from: Velvet Escape travel blog

What

Where: Gelateria De’ Coltelli, Lungarno Pacinotti 23, Pisa, Italy

Notes: Most visitors stop in Pisa for a brief visit to its world-famous Leaning Tower and the adjacent Duomo. That’s a pity because Pisa is a fascinating city with many historical and culinary gems. The highlight of my recent trip to Pisa was undoubtedly my visit to the Gelateria De’ Coltelli. This ice-cream parlour serves the best gelato I’ve ever tasted!

Widely recognised as the inventor of modern ice-cream in the 17th century, the De’ Coltelli family still uses traditional techniques and organic ingredients in hand-crafting ice-creams.

Aside from the vanilla, which is imported from Tahiti, the other ingredients are sourced from the surrounding region. Flavours are created according to what’s available in a certain season. No artificial aromas, colouring and chemical stabilisers are used; everything is 100% natural! The result is simply phenomenal! I tried the pistachio, vanilla, kiwi and chocolate gelato. The fine texture of the ice-cream combined with the intense flavours simply blew me away. I left the gelateria with a huge smile on my face and a promise to myself that I will return some day!

If you’re visiting Pisa, don’t leave before experiencing the divine delights of Gelateria De’ Coltelli! Oh, and while you’re there, buy a bagful of the Bargilli wafers – thin, crispy and oh-so delicious!

Search hotels in Pisa.

Note: my visit to Lucca was part of the “Like a Local Between Pisa & Lucca” blogtrip organised and hosted by Casa Gentili and Avventurosa.

Read more ‘Culinary Journey’ posts:

• Hong Kong Central
• Malta
• Valencia
• Malaysia Airlines
• Castellar del Riu, Catalonia

Culinary Journey: gelato in Pisa is a post from: Velvet Escape travel blog

Celebrity chefs

At present, there is a true celebrity chef culture, promoted by television cookery series, competitions such as Great British Menu and Masterchef and cookery books. If you would like to sample the fare of the nation’s most well-known chefs, there are many superb places to discover.

Jamie Oliver famously opened his Mediterranean restaurant, Fifteen, to introduce a pioneering apprentice programme to give young people a fresh start in life and learn new skills, while also producing great food as shown in the 2002 TV series. Laid-back with a quirky atmosphere, it is worth a visit. Famous for his fiery temper and passion for food, Gordon Ramsay is one of the most talked about chefs in England and in the US. However, the quality of his culinary skill has earned him three Michelin stars with exquisite French-style menus and elegant surroundings in his restaurants, such as his establishment in Chelsea. La Gavroche was opened by the Roux Brothers in 1967 and is still at the top of its game. Now run by Michel Roux Junior, it holds two Michelin stars and delicious food complimented with a wine list of some 6,000 wines. Marco Pierre White, Gary Rhodes, Marcus Wareing, Thomasina Wiers…. the list of excellent chefs in London goes on and on.

Quirky, fun and great value restaurants

For those visitors looking for a more quirky dining-out experience while staying in a London accommodation, Gilgamesh, the extravagant Asian restaurant in the ornate building designed in the style of a Babylonian palace will certainly keep you entertained.

If Thai food is your choice, there are many restaurants to choose from, not least the Blue Elephant in Fulham, complete with bridge over a lily pond and the Blue Bar made from a sole tree trunk. Hakkasan is a Michelin star Chinese restaurant – not only serving outstanding food, it has a distinct night-club vibe with low-lighting and discrete tables. Are you after a little opulence? Look no further than Pearl, named after the million hand-strung pearl decorations hung in the restaurant, for an award-winning French menu.

This is but a flavour of the wealth of restaurants in London. Wherever you are staying in your hotel or holiday apartments in London has something to tempt you.

As you look around the vicinity of your central London hotel, it may surprise you how many eateries are around. If you are in the West End, you will find excellent value menus for pre-show and also after performances, along Shaftesbury Avenue, Covent Garden and around Leicester Square. Try one of the cafes, restaurants or high-class dining experiences in the establishments along the River Thames with excellent river views. Chinatown is lively and full of excellent value food, the City has swanky bars and chic eateries… The choice is all yours.

Photo credit: Fifteen – courtesy of Fifteen, London.

Read other Velvet Escape posts on London:

• An Inside Look At London
• My Velvet Escape Travel Tip: London
• A Mini Cooper Tour of London
• A Walk Through London’s Theatreland

Culinary delights in London is a post from: Velvet Escape travel blog

What

Where: Tsim Chai Kee Noodle. 98, Wellington Street, Central, HK

Notes: The wonton balls were seriously good! As big as golf balls, they’re freshly made every day and the ladies stuff them with a rich paste full of prawns. The wonton can be eaten in a variety of ways; plain or in a combination with noodles (dry or soup). I ordered both wonton in noodles (dry) and wonton in beef noodle soup. Simply delicious!

This small restaurant can be found on Wellington Street near the Mid-Level Escalators.

Wonton with noodles (dry)

Wonton is made fresh at the restaurant itself

Wonton with beef noodle soup

Search for hotels in Hong Kong.

Culinary Journey: Wonton in Hong Kong Central is a post from: Velvet Escape travel blog

Read the accompanying post: “Valencia in Five Restaurants“.

Search for hotels in Valencia.

Velvet moments: travel photo of the week – lunch at Vertical is a post from: Velvet Escape travel blog

Famous for its Mediterranean climate and crystal clear blue waters, it is easy to overlook Malta as a competitive centre of gastronomy.  However, Malta is the perfect place to experience fine dining, exquisite restaurants, local delicacies and gastronomic delights. For the savvy and cultured traveller, enjoying delicious food and drink is essential to any trip.

As a southern European country, many of Malta’s restaurants offer a traditional healthy and balanced Mediterranean diet consisting of seafood, fresh fruit and vegetables. However, for the sophisticated palette an infusion of taste and aroma from North Africa can be detected. The secret of the unique and delicious flavour of Maltese food can be discovered in the local philosophy to use only home-grown and seasonal produce. The abundant natural resources, fertile land and balmy temperature of Malta make it a perfect location to grow luscious fruit and vegetables to ripe perfection. Zucchinis, artichokes, tomatoes, potatoes, peaches, lemons and figs are just a small selection of the natural ingredients used to make the delicious dishes typical to Malta.

Typical Maltese Dishes

Bread and pastry is somewhat of a speciality in Malta, so for all you dough lovers this is the perfect place!

Ftira bread is a tasty morsel that will whet your appetite. This native dish is a ring shaped loaf of bread, baked in a very hot oven. As is typical with Maltese bread, this dish is made from sour dough and is crunchy on the outside and soft on the inside. Variations of Ftira can be found around the island including loaves made with tomatoes and olive oil and those filled with sardines or anchovies.

Ġbejniet, a small round ring of cheese, is the ideal accompaniment to have with the Ftira bread. Usually made from goat’s cheese and preserved in oil or vinegar, you will find Ġbejniet has a gentle flavour and smooth texture. Great as an appetizer or with pre-dinner drinks!

Pastizzi is a light yet filling traditional snack in Malta. Made from soft and fluffy puff pastry and filled with surprising delights such as ricotta cheese and mashed peas, these Maltese-style croissants simply melt in your mouth.

Lampuki is the people of Malta’s favourite dish. Better known to us as Mahi Mahi or dolphin fish, you will find it poached, boiled and fried in a variety of ways. However, for a true authentic taste try the Lampuki fish pie. The accompaniment of walnuts, capers, sultanas, eggs, lemon zest and fish all within the shortcrust pastry will definitely tickle your taste buds.

Maltese desserts are great for those of you with a sweet tooth. Tarts, pies, sweet pastries, macaroons and nougat are particularly popular and can all be found in most restaurants and cafes all around the island. They are definitely worth a taste!

Traditional Maltese Restaurants

There are a number of traditional Maltese restaurants dotted around the island; you simply have to know where to look for them.

Ta’Kris is a wonderful example of fine Maltese dining. This delightful restaurant and bistro can be found in a small alley tucked away from Sliema and St Julians, Malta’s central and buzzing retail and nightlife location. Having the advantage of a peaceful location yet being close to the exciting atmosphere of Sliema, Ta’Kris is an ideal place to sample some local cuisine. In this rustic environment of a former bakery, enjoy daily specials and delicious home cooked stews, soups and fresh local fish. This restaurant can become very busy, so it is worth booking in advance.

Ta’Kella is a great place to visit to experience the Maltese spirit. Located on the beautiful waterfront of Malta’s capital, Valetta, this restaurant has an authentic warm which shines through in the local cuisine which they serve. Dishes such as baked macaroni, fresh fish chowder and stuffed baked aubergine are just a few of the treats on offer.

La Mere offers traditional cooking with a twist. Boasting one chef from Malta and another from India, the cooking is an interesting blend of Mediterranean, Maltese, Arabian and Indian flavours. So if you fancy trying some Maltese dishes with a spicier and more exotic taste, then this is the place for you. In a meeting of old and new, traditional limestone walls are adorned with beautiful modern paintings making the decor and atmosphere of restaurant particularly memorable.

With plenty of culinary delights and authentic local ingredients, Malta is the perfect destination for people who love food! Eat and drink in the local culture and enjoy the different flavours and aromas that the best of Malta’s dishes have to offer.

A tour of Malta’s culinary delights is a post from: Velvet Escape travel blog

What

Where: Waffle House, St. Albans , England

Note: Not to be confused with the Waffle House chain in the USA, the Waffle House in St. Albans is a local institution. Famous throughout the United Kingdom, the Waffle House in St. Albans is housed in a 16th century watermill and overlooks the River Ver.

The menu is divided into two sections: savoury and sweet. I couldn’t quite get my mind around the concept of a savoury waffle but I decided to go for it – that’s what travel is all about isn’t it?

One of the specials was waffle with chunky bits of lamb topped with vegetables and a creamy green pesto sauce – you guessed it: I took the plunge and I’m glad I did. The lamb was incredibly tender and the pesto sauce was delicate and definitely not overpowering. The waffle under it was perfect: crispy on the outside and soft on the inside. It was my first experience with savoury waffles and I really enjoyed it! Everyone thought I’d gone mad  – yes, I saw you cringe! – when I started pouring dollops of maple syrup on my plate but trust me, the silky, sweet syrup goes very well with the lamb and the waffle! YUM!

If you’re visiting St. Albans – a place I highly recommend (it’s just a quick 20 minute train-ride from London’s St. Pancras Station), treat yourself to a fabulous waffle at the Waffle House! And while you’re there, ask for a tour of the old water mill.

Note: Lunch was sponsored by the Waffle House but the opinions are mine.

Read more Culinary Journey posts:

• Malaysia Airlines
• Castellar del Riu, Catalonia
• Bali
• Amsterdam
• Punta Arenas
• Valparaiso

velvet escape’s Culinary Journey: St. Albans is a post from: Velvet Escape travel blog

Bayan Indah

Bayan Indah's herb garden

Run by the lovely Rohani Jelani, Bayan Indah is a beautiful retreat for those seeking to escape the hustle and bustle of the city. But Bayan Indah is more than just a retreat, it is also a place where guests come to experience and learn about authentic Malaysian cuisine.

Rohani is an avid proponent of cooking with organic ingredients. In a country where traditional cooking techniques are slowly making way for quick-and-easy solutions (like ready-made pastes and other concoctions), Rohani is an advocate of a back-to-basic approach to Malaysian cooking – many of the ingredients come from her backyard and everything, from the soup bases to sauces and herb and spice mixes for marinades, is made from scratch. Rohani aspires to rediscover traditional Malaysian cooking techniques, using traditional kitchen cookware, document them and pass these on to younger generations, and her efforts thus far command deep respect.

Cooking courses at Bayan Indah

Rohani explained the many herbs used

Rohani conducts a variety of cooking courses at Bayan Indah which provide guests with fascinating insights into traditional Malaysian cooking. I attended the course on Malay ‘kampung’ (village) style cooking and it was an amazing sensory experience that certainly opened my eyes to the finer points of Malay cooking. Rohani took her time to explain the various herbs and spices and what they could be used for. Everyone was invited to touch, smell and taste each ingredient before being ushered into one of the prettiest tropical kitchens I’ve ever seen!

Traditional Malay recipes were introduced such as ‘Nasi Kerabu’ (aromatic, herb-filled rice), ‘Ayam Percik’ (chicken in a spicy coconut gravy) and ‘Kerabu Jantung Pisang’ (spicy banana flower salad). We were divided into teams of two and were given three recipes: two main courses and a dessert.

The kitchen opens into the tropical rainforest!

It’s not until you attend Rohani’s course that you start to appreciate the amount of work that goes into Malay cooking – for instance, I spent 45 minutes slowly stirring grated coconut in a wok above a very slow fire just to get it to look golden brown (not black) and create a light, smoky (not burnt) flavour!

Stirring the grated coconut...

Rohani also taught us how villagers roll herb leaves (small leaves are packed into a large leaf) into a tight ‘cigar’ before chopping it up – this method creates a blend of herbs which bursts to life when they’re sliced very thinly; the aromas that emanated from that ‘cigar’ of herbs were absolutely gorgeous. Rolling it up tightly into a ‘cigar’ also makes it easier to slice into very fine pieces.

Rohani demonstrates a traditional fold-and-slice method

It was a noisy affair: laughter mixed with the whirring of blenders or the pounding of pestles. Rohani fluttered around the kitchen, inspecting the groups and making sure we knew what we were doing! She would stop us occasionally to explain a certain ingredient or technique, or tell us an anecdote. Everyone had a brilliant time!

Rohani tells us the story of a banana flower

Inside a banana flower

Everything was made from scratch, even this pandan essence

Rohani taught us how to finely chop ingredients

We made a lovely spicy salad from these pucuk paku ferns

A mortar and pestle were used to pound spices and herbs

We pounded, chopped and blended herbs and spices to create aromatic marinades. Shallots, ginger, garlic and turmeric were stir-fried while chicken pieces were carefully grilled. The waft of spices that filled the kitchen was simply gorgeous. It was a lovely, fun-filled and not to mention, highly-educational afternoon. The result, as shown below, was a series of mouth-watering Malay dishes!

Aromatic Nasi Kerabu with 6 different herbs

Prawns and pineapple in coconut milk

Kerabu pucuk paku - fern salad

The series of completed dishes

Dessert: Onde Onde - glutinous rice balls filled with palm sugar

Dessert: Serimuka - glutinous rice with a green pandan top-layer

We sat down to a delightful lunch while Rohani kept us entertained with stories of her culinary adventures around the world. After lunch, she took us on a tour around Bayan Indah – guests can stay in any of the four beautiful, spacious rooms upstairs, with views of the forest.

I had an absolutely wonderful time at Bayan Indah. A huge thank you goes to Rohani Jelani for being a great inspiration and for teaching us how it’s really done! If you’re looking for a fascinating culinary experience in a unique ambiance, or if you’re keen to learn the finer points of Malaysian cooking, I highly recommend a stay or cooking course at Bayan Indah. Oh, and please send Rohani my love!

Bayan Indah
3343, Kampung Palimbayan Indah,
Sungai Penchala,
60000 Kuala Lumpur,
Malaysia

Tel: +60 3 7729 0122

Read other Velvet Escape posts on Cuisine:

• Valencia in Five Restaurants
• Brooklyn: New York City’s Foodie Paradise
• Opulent Gastronomy in Shanghai
• Culinary Journey: Castellar del Riu, Catalonia
• A Glorious Day at Da Adolfo

Bayan Indah – a Malaysian culinary retreat is a post from: Velvet Escape travel blog

La Riua

Located in the city centre, La Riua is a family establishment that serves authentic Valencian fare. As you step into the restaurant, you’ll notice the gorgeous ceramic plates that cover the walls. Try the arroz a banda and the rabbit and chicken paella.

Casa Montana

This atmospheric restaurant is situated in the El Cabanal neighbourhood near the port area. Valencians have been eating at Casa Montana for more than a century and it’s not hard to see why. The atmosphere is casual and jovial – guests are packed together at large wooden tables. Try the wafer-thin cured meats, anchovies, marinated tuna, grilled sardines and the divine patatas bravas. Oh, Casa Montana also serves over 1,300 types of wine, with more than 20,000 bottles in the cellar! To cap off a wonderful meal, ask the waiter for their chocolate truffles. They’re simply heavenly!

Sagardi Euskal Taberna

This beautiful restaurant is situated in the historic centre of Valencia. Sagardi comprises two floors where guests can have a casual meal at the counter (downstairs) or a more formal meal in the dining area (upstairs). Whatever you decide, don’t miss the grilled meats! The steaks are absolutely delicious.

La Ferradura

This beach-side restaurant is popular with families, especially in the weekends. Sit outside in the cool shade and enjoy the stunning views of the boulevard, the beach and the Mediterranean sea. La Ferradura is famous for its Valencian specialties which include a variety of rice (arroz) dishes and grilled seafood.

Vertical

This is an impressive Michelin-star restaurant with a stunning view of Valencia’s City of Arts & Sciences on one side and the port of Valencia on the other. The interior of Vertical is contemporary chic and the food likewise. The gastronomic tasting menu was full of surprises, my favourites being the shellfish platter (we were provided with funky-looking tweezers to eat it) and the boiled egg on hummus in a mushroom broth.

Search for hotels in Valencia.

Note: my trips to Valencia were sponsored by the Land of Valencia.

Valencia in five restaurants is a post from: Velvet Escape travel blog

Malaysia Airlines satay

What: Meals in Business Class on Malaysia Airlines

Where: Flight from Amsterdam to Kuala Lumpur

Note: Malaysia Airlines (MH) has won many awards for its service and meals in Business Class. On a recent trip, the airline was kind to upgrade me to a spacious seat on the upper deck and it was a treat! The meal service kicked off with MH’s signature dish: satay. Satay is a classic Malaysian dish and consists of grilled chicken or beef on a skewer. It’s then served with a spicy peanut sauce and, among others, pieces of cucumber and onion on the side. It’s often difficult to replicate a classic dish and serve it 40,000 feet in the air in a pressurised cabin, but Malaysia Airlines’ satay is the real thing. The chicken and beef were tender, the typical smoky flavour of satay was unmistakable and the peanut sauce (though a tad too creamy for my taste) was delicious.

Somewhere above the Caspian Sea, I woke up feeling peckish. The lovely stewardess offered to make me a bowl of noodles and ten minutes later, she came back with a large steaming-hot bowl of noodles in a chicken broth, packed with prawns, fish balls, vegetables and chicken strips. Cathay Pacific serves a divine bowl of wonton noodles in Business Class but Malaysia Airlines certainly proved it’s right up there in my ‘best airline noodles in the world’ list! I ordered a glass of Viognier to go with the noodles and the experience was simply superb!

The excellent bowl of noodles on board Malaysia Airlines

Breakfast was another highlight. There were three choices and I went for the steak – I figured it’s not every day that I get to have a steak for breakfast! The juicy steak was served medium with wild mushrooms and poached tomatoes. I was very impressed with the quality of the ingredients and the way they managed to retain the flavours and aromas 11 hours into the flight, 40,000 feet in the air.

My breakfast steak!

The 12-hour flight was over in a flash but the excellent culinary highlights on board were absolutely memorable.

About Malaysia Airlines
Malaysia Airlines is the national airline of Malaysia and flies to destinations in six continents from its home base in Kuala Lumpur.

Read more Culinary Journey articles:

• Castellar del Riu, Catalonia
• Bali
• Cala Sant Viçenc
• Amsterdam
• Punta Arenas
• Valparaiso

velvet escape’s Culinary Journey: Malaysia Airlines is a post from: Velvet Escape travel blog