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"To eat well in England you should have breakfast three times a day."

Somerset Maugham

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Friday
Jan052018

Short & Sweet: CHISWICK restaurant, Woollahra, Sydney

Style: Modern Australian

Budget: Mid-range – expensive (depends what you order). 

Venue and atmosphere: Set in an old Victorian house with thatched windows all the way around, this tasteful, elegant dining room is filled with natural light. Walking through the dappled sunlight and calm of Chiswick Gardens, set back from busy Ocean St, one expects an oasis of calm, but the food is far too good for that. It is is very busy and full of chatter. If you prefer a quieter experience, sit in the few tables in the shady courtyard, which were inexplicably empty when I dined there.

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Monday
Jan012018

Kalliope’s Vasilopita

Happy New Year all. This recipe first appeared on the Borough Market website as the final part of a 3 part series exploring lesser-known religious traditions in December from around the world.

Marianna Kolokotroni, owner of Oliveology, has kindly shared her mum’s recipe for Vasilopita or ‘St Basil’s Pie’. Her Mum, Kalliope, is from a small village on the West Coast of the Peloponnese in Greece. This is how they make Vasilopita in her village. It can vary a lot from region to region, but there it is a “simple, humble cake” with a lovely cirtusy aroma from the zest and juice of several oranges.

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Sunday
Dec172017

Pozole Rojo

This recipe first appeared on the Borough Market website as part of a 3 part series I am writing exploring lesser-known religious traditions in December from around the world.

This spicy soup with hominy and slow-cooked pork shoulder is a party favourite in Mexico. It is often served at Las Posadas festivities, celebrated from 16th to 24th December.  However, the religious significance of the dish precedes this Christian festival. Corn was a sacred plant for the Aztecs, so they cooked pozole to mark special occasions.

It is a great party main because it is easy to make in large batches (this recipe serves about 8-10 people) and there are lots of garnishes that guests can add to customise their bowl of soup.

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Wednesday
Dec132017

St Lucia's Crown

This recipe is part of a 3 part series currently featuring on the Borough Market website focusing on a few religious festivals celebrated in December, other than Christmas, and the foods associated with them. 

St Lucia’s Crown is a plaited saffron bread that is baked for St Lucia Day celebrations in Sweden on 13th December. The dough can also be used to make lussekatter (saffron buns), a treat widely consumed on the day.

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Wednesday
Nov012017

Short & Sweet: Frenchie

Style: Modern French with a focus on seasonal produce.

Budget: Expensive, though the lunch menu is quite reasonable (£26 for 2 courses, £29 for 3 courses) and taken straight from the a la carte menu.

Venue and atmosphere: Classy and elegant like the food. Ask for a seat at the back of the restaurant near the windows.

Service: A bit too eager and then not eager enough; trying to hurry us at the beginning, but then nowhere to be found when we actually wanted something and not disguising the fact that they found us a pain. Admittedly, we were being quite demanding, but we also ordered everything on the menu (really) so… be nice to us. 

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