• dish of the day
Sunday, 26 March 2017 11:51

Meet Mossy

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We met Amos Smith aka Mossy back in the middle of 2016 when he brought us some test jars of his deliciously moreish homemade yogurt. He wouldn't deliver until he was sure he had perfected the recipe, which had been handed down to him from his Auntie Jo.  So we waited patiently. When it finally arrived we loved the slighty sweetened, faintly caramel like natural bio yogurt. In fact we have been watching Mossy and waiting ... and waiting for the product to launch. At last Mossy has his production line up and running and his yogurt production perfected. Check out this map of stockists.

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Sunday, 26 June 2016 12:28

Come Nyam nuff food with Marie

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Wah Gwaan? Every Thursday night is Nyammings Night at Dutchie and Grill. Suffolks best (and probably only) Jamaican Restaurant.  Marie cooks everything herself in this small restaurant and takeaway. Thursday night is all you can eat, including dessert for £15.00. One Love!

 

Since starting her home bakery Moo Moo Cakes in July 2014, Fiona has been creating rustic wedding cakes. Packed full of flavour and looking naturally beautiful, all are baked using un-refined sugars, even the icing sugar, giving the buttercream a depth of flavour, richness and golden colour that you don’t get in processed white icing sugar. Big flavours come from amazing ingredients, all essentials being organic. Added to that a mix of local and delicious seasonal produce.  Fiona's wedding cakes come in many gorgeous forms, shapes and sizes. Like this four tier organic vanilla wedding cake dressed with seasonal berries and organic edible flowers (above).  Or this two tier elegant ‘barrel’ style naked cake(below). The base tier is organic vanilla, buttercream and Tiptree (she's a big fan) strawberry jam. The top tier is a luscious lemon cake, teamed with a lemon juice buttercream and Tiptree lemon curd. Dressed with cream roses and ribbon.

.Gosfield Hall

 

Fiona offers wedding cake consultations at her home. She says it's a fabulous time to drink tea, eat cake and talk about how she can make your wedding, magical and delicious.   How about this gorgeous ‘drip’ cake?  Two tiers of triple layered vanilla cake layered with chocolate ganache & wrapped in vanilla buttercream. Dripping in homemade salted caramel and topped with homemade salted caramel popcorn. Drip cakes can also have chocolate (dark or white) drips, topped with crushed nuts, meringues, chocolate shards, flowers.  Ooh! now you're talking!

Cavendish Hall

Dave is Head Chef at The Unruly Pig in Bromeswell. He takes full advantage of his abundant Suffolk surroundings by cooking local and seasonal produce with an Italian influence, much of it on his charcoal fired Inka grill.  Here is his recipe for Sage and Thyme Stuffed Rabbit, Baked Polenta and Cauliflower.  No grill required for this!

pig 8.12.15 3491

Thursday, 12 November 2015 10:58

Stephany Hardingham - our Festive Season Dish of the Day

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Stephany Hardingham, from Alder Tree Ice Cream has created a delicious Christmas Pudding Ice Cream. Made at Alder Carr Farm in Creeting St Mary the artisan-made dessert is a treat for the grown ups, who will enjoy the taste sensation of Christmas pudding without the heaviness of the traditional pudding. The cinnamon infused ice cream also has a good dash of brandy - perfect on top of your mince pies!

Alder Tree Christmas Cream Icesmall

 

Thursday, 27 August 2015 10:27

Harriet .. Our September Spiraliser

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Harriet makes courgetti for her work colleagues.They take her courgettes from their gardens and she spiralises away in the evening. Well someone has to do it!

Photo 20 08 2015 20 16 12 1

 

 

Wednesday, 22 July 2015 10:12

Steve Robson is our Summer Dish of the Day

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Steve Robson is from Middlesborough (where incidentally, Johny Cakes lived for a while a long time ago) but has settled in sunny Suffolk and is Head Chef at The Cookhouse restaurant at Suffolk Food Hall. Ipswich. Here is his recipe for Chocolate Fondant.

Thursday, 30 April 2015 23:13

Meet Zoe our Creative Dish of the Day

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Made on site, at the build up for the 1st European Games, Asberbaijan. The creative team from the UK fancied some home comforts. They sent me a picture of the results and the recipe:

One packet cake mix from a local Baku supermarket. (instructions in Russian)

Some water to add to the cake mix.

A 2 litre paint cup and stick for mixing.

An old camping oven found on site.

A coerced Quarter Master to keep an eye on the cakes and remove from the oven once cooked. (the team were working)

A plastic bag to mix the icing and use with the corner cut off to decorate the buns.

 

 pink buns

Tah Dah! 

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