Sunday, 30 December 2018 14:48

    Looking into our crystal ball. 2019 here we come!

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    If only you had a crystal ball. This is what ours is telling us will be on trend for 2019. In no particular order ...

    Chilled red wines- unoaked, lighter bodied reds such as Pinot Noir, Gamay (Beaujolais), Cabernet Franc from the Loire and Tempranillo's. We know that reds don't always have to be served at room temperature so this year expect to find more restaurants offering to chill your red wine, especially if we get another heatwave summer.

    Gazoz- with the ever growing interest in things fermented and botanicals, Gazoz (main picture) is an Israeli soda based drink, made with natural fruit syrups (often from fermented fruits) fresh fruits, botanical infusions and herbs topped up with fizzy water. It's going to be this years addition to the increasingly popular shrubs and drinking vinegars of 2018. Find it on the menu at Bala Baya.Southwark. London.

    Rum- Gin might be left on the shelf in favour of rum, which we are very happy about being part Caribbean foodies. White, gold, flavoured, spiced, dark, premium and overproof, there is no single standard and it's no longer the sole preserve of sailors and pirates. Want to know more? Follow Ian Burrell our favourite Rum Ambassador or try a Rum Masterclass at Cottons. We must go again!

    Afro-Caribbean- well this is rather a broad area in terms of food and drink. The rise of North and West African cuisine is now well established. Mr SuffolkFoodie is from Durban so we are pinning our hopes on seeing more from South Africa, heavily influenced by the fruity and full bodied flavours of Cape Malay cuisine along with the French and Dutch influence of the European settlers. (Keep an eye out in the recipe book for our own family recipes). As for Caribbean cuisine look out for Rastafarian Ital cooking which is natural, plant based and organic. Plantains will feature too, we're getting bored with avocadoes and cauliflowers, plantains make great snacks. Tostones will be in!

    Lard - the big fat comeback. Butter prices have gone through the roof and restaurants are looking at keeping menus affordable and innovative. The Italians love it and it's a mainstay of Mexican cooking and it's not as bad for you as you thought. Love a lardy cake don't you? Get barding and larding everyone.

    Sardines- healthy, sustainable, delicious and affordable. One of our favourites and used in many types of cuisine from around the world. From spiced and fried whole in Indian recipes to the delicious Pasta Con le Sarde of Sicily, proving that they are versatile too. Bring on summer for some more delicious Portugeuse sardines cooked over the open fire.

    Breakfasts - using rise and shine orange and yellow food which is Instagrammable. We'll be eating food because it's photogenic and can be hashtagged 'feel good' or 'sunshine food'. So we are guessing mango, oranges, lemon curd, pumpkin, carrots, things with saffron and God forbid no more turmeric lattes.

    Grocerants - grocery stores and deli's with sit down dining, ready to eat, ready to heat food. The type of place that you go to buy the components of a take away supper then think dammit, if I eat it here it will save me washing up.

    Waste not want not - zero waste cooking with wonky veg and root to fruit dishes will stay in vogue and so will the meaty nose to tail eating we've enjoyed over the past few years. Fig leaves will be very popular, brussel sprouts are making a big comeback, look out for Kalettes, broccoli stems, radish tops and carrot tops. But let's make sure that it's tasty please?

    Bread - it's back. More ancient grains, sprouted grains, cornbread and vegetable stuffed doughs. Apricot breakfast bread, potato, pumpkin and onion baguettes, flatbreads, Earl Grey teacakes. You name it we will be kneading it. Sorghum will be the grain of 2019. Cheerio quinoa!

    Monday, 17 December 2018 16:01

    Cheers!

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    Never has so much fun been had at a staff Christmas party. Cooking our own steaks at Cheers. Bury St Edmunds. 10 out of 10 for customer service and putting up with us. All you can eat and drink for £27.50 per person. Merry Christmas!

    Monday, 17 December 2018 12:22

    Viva Las Vegan

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    Bright light city gonna set my soul, gonna set my soul on fire! Going Vegan was the biggest food trend for 2018 with more vegan products launched in the UK than in any other nation. It's going to mean more fake meat and processed food on the supermarket shelves and when cauliflower appears on the menu it's going to be called a steak. Eating plants is nothing new but now it seems we need the new experts ... vegetable butchers.

    Friday, 09 November 2018 09:19

    Deep Fried Crap Land

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    I thought it said deep fried crab land and was ready to visit. Huh! Legoland came joint last in the Soil Association Visitor Attractions League Table 2018. A survey of food offered to children and families at the UK's most popular visitor attractions

    Sunday, 28 October 2018 15:49

    Weino Bib

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    We're liking the wine on tap and the bagnums at Weino Bib in Dalston. Drink in or take away or in our case do both. The Tap Room and Deli also sells fresh, raw milk. Take your bottles and fill them up.

    Tuesday, 23 October 2018 10:48

    Ice Ice Baby

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    I'll bang on the glass 'till I get one. Apart from my own of course, these are some of the best sausage rolls in West Suffolk. Just as I took this snap someone came along and bought them both so Scarlett and I ate an excellent Chicken Caesar salad and the daily special sandwich of Battered Smoked Haddock, Mushy Peas, Tartare Sauce with Cos lettuce. Ice Cafe I'll be back for a sausage roll...

     

    Tuesday, 23 October 2018 09:00

    Love it or hate it, here's a Christmas Pudding for you.

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    Love it or hate it the chances are a Christmas Pudding will be making an appearance on your festive table. I was intrigued to try a Bunty's Christmas pudding created to win over the haters amongst you. The hand-made Waveney Valley pudding arrived so beautifully presented it was a shame to cut off the ribbons and bows from the muslin wrapped Mason Cash bowl. Steamed for one and half hours according to the instructions, the waft of fruit and spice was noticable when I cut the string and removed the paper to turn it out.The texture was quite different from any pudding I've tried before; soft and light without the whole fruits and crumbly texture of a traditional pud but a rich and dark colour, yet not stodgy. The balance of fruit and alcohol is excellent, with more than a hint of prune and raisins enhanced with Pedro Ximenez sherry. In fact this is a pudding where you might possibly manage seconds. Check out Bunty's website to find your local stockist.

    Sunday, 30 September 2018 14:32

    Bracey's Bees Raw Honey

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    Top find at Alderburgh Food and Drink Festival yesterday was raw honey from Simon at Bracey's Bees.  A beautiful dark amber, raw Chestnut Honey with soft, bitter caramel flavours which I took straight home and drizzled over some Fielding Cottage Ellingham goats cheese. The slightly brighter, amber and fruity citrus Sea Lavender Honey I ate with my breakfast yoghurt this morning. An exciting find!  Bracey's Bees does not have a website but you can email Simon at This email address is being protected from spambots. You need JavaScript enabled to view it. or telephone 07876 274060. Slate Cheese and Provisions in Aldeburgh are also stockists.

    Friday, 28 September 2018 14:11

    Autumn Picnic Lunch

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    There's something about the low sun and the cooler days that tempts me to get out the last of my 2017 green tomato chutney to dollop on a generous portion of game pate and crisp, warm buttered toast. I tried Wild and Game Grouse Brandy and Herb Pate and also their very nice Pheasant, Pistachio and Port Pate. A rather lovely late lunch. Pheasant season starts soon. Whoop!

    Wednesday, 26 September 2018 16:02

    DJ's Cold Infusion Pockets

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    These little botanical and fruit pockets arrived in the SuffolkFoodie mail box last week and proved to be the perfect excuse to get the gin bottle out and experiment a little. The infusion pockets are fully biodegradable and plastic free (round of applause for that) and have been created by Dominic Limbrey of D.J. Limbrey Distilling to add an additional dimension to a drink. As Dominic suggests, add a different dynamic to your favourite cocktail, pimp up your prosecco or simply add the botanical bags to your tonic. We dangled the cold infusions bags into all manner of mixes and came out with top marks for the Stirring Botanicals in our gin. (elderberries, burdock root, juniper berries, liquorice root, coriander seeds, dandelion leaves, honeybush, elderflower, allspice berry, cardamom, hibiscus, apple, fermented lemon peel, rosehip, orange peel) The Summer Equinox (hibiscus, apple,rosehip,lemon verbena, freeze dried raspberry, freeze dried strawberry) mixed with a plain tonic scored well in our Drinks for Drivers category. Of course Mr S.Foodie enjoyed the lekker flavours of South Africa in his Rooibos Spice infused lemonade. DJ's Cold Infusion Pockets retail at £9.99 for a box of 10 and you'll get a free stirring spoon if you buy a box before 31st December 2018. That's a Christmas present sorted then.

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