Monday, 27 October 2014
Monday, 20 October 2014
Thursday, 16 October 2014
I was recently invited with my husband to try the new Thai main courses from the revised menu at Tiger Bills Birmingham. Their location is based in the Five Ways entertainment complex at the top of the popular nightspot stretch of Broad Street. Its base makes it ideal for those wishing to eat after a family afternoon at the cinema/bowling or for those wanting an early supper before enjoying a night out.
Tigers Bills Birmingham is part of a restaurant group that have been operating around the country in different cities and whose concept bears similarity to that of the many ‘world buffet’ outlets that have become popular in recent years. Rather than including elements of the world’s major cuisine types as others do, Tiger Bills concentrate on two areas – Thai and Grill (American flavours). Rather than an all inclusive price, it mirrors usual restaurant fashion where you pay for each dish you order.
|Sweet & Sour Fish|
We decided to round off the meal with dessert. The dessert listing was quite limited and leaned towards the ‘Grill/American’ side of the restaurant’s offering and echoed the kind of dessert menu you may find at a family pub – Chocolate Fudge Cake, Banoffee Cheesecake, Ice Cream etc. I opted for Lumpy Bumpy - a chocolate cake topped with chocolate truffle and a layer of vanilla cheesecake coated with chocolate glaze. My husband had the Deep Dish Apple Pie – which was a deep filled warm apple pie served with vanilla ice Cream. Both were nice, although the apple pie would have benefited from being served a little warmer.
|Tiger Bills Interior|
Saturday, 11 October 2014
|Inside Millennium Point|
|Street Food Traders|
Saying ‘hi’ to the All Greek Delicatessen team, they had a selection of goods which they typically sell at their Stephenson Street shop, which included various cheeses and spreads including a rather divine olive one.
|Pierogi from Barek O Scarek|
I acquainted myself with Alok Mather whom I follow on Twitter and who runs Soul Tree Wine. I was fascinated to hear how the 100% vegetarian wine he sells is made with grapes from vineyards in India, how this helps Indian communities there and how he hopes in time it will become a recognised wine region alongside existing market players of New Zealand, France, Italy and so on. The climate in India lends itself perfectly for vineyard farming/wine making and Soul Tree are promoting this through their brand. I sampled an excellent Sauvigon Blanc from the range and bought a bottle for myself to have later on that weekend (it didn’t last long I have to say).
|Bread from Peel & Stone|
Richard Turner, chef patron of the Michelin-starred Turner’s in Harborne, was the fair’s ambassador. He commented:
“The fair really brought Birmingham’s independent food and drink vendors to the fore, and it proved that we are real heavyweights when it comes to top-class ingredients and great artisan produce.”
Organiser Ahmed Ahmed, editor of local food guide Dine Birmingham, added:
“The response to the food fair has been amazing, and so many people have said they didn’t realise Birmingham and the West Midlands had all this to offer. It’s both the quality and the variety of food and drink here that make the city special.”
This post was written following the kind receipt of a VIP ticket for Birmingham Independent Food Fair. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website.
Wednesday, 1 October 2014
|The Chiappas - Romina, Michela and Emanuela|
The very best of Italian cooking with Michela, Romina and Emanuela Chiappa.
'Wales and Italy, family and food: for us, these four things are inextricably linked and at the root of our upbringing. Whether at the family home in Wales or when we spend holidays in the small hilltop village we are from in northern Italy, we have always heard Dad say that 'la tavola' (the table) is the central focus of our lives. It's where we cook, eat and socialise as a family.'
Michela, Emanuela and Romina Chiappa grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, or making pasta for Christmas Eve with the whole family, to sharing food at the annual Welsh-Italian summer picnic, the three sisters have been immersed in the Italian way of cooking all their lives.
In their first cookbook they share their cherished family recipes, including all the pasta dishes recently seen in their Channel 4 series Simply Italian. From snacks, soups and salads, to mains, side dishes and desserts, Simply Italian brings you good, simple, fresh Italian food.
Michela works as an agent in a sports management company, as well running a coffee and pizza café in Cardiff with her husband. Of the sisters, she's the risotto expert and also loves to make pasta sauces.
Romina works for a luxury fashion brand is London, and loves to bake for friends and family.
Emanuela runs an online business selling bespoke homemade gifts for children, and works as a nanny. She loves to cook time-consuming meals and entertain large groups.
Monday, 22 September 2014
|Photo: c/o Itihaas|
|Itihaas Reception Area|
|Photo: c/o Itihaas|
|Private Dining Room. Photo: c/o Itihaas|
|Karahi Paneer & Naan Breads|
|Chocolate Samosa & Kulfi|
|Photo: c/o Itihaas|
This post was written following Itihaas' kind invitation to dine at their restaurant. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website. Where photographs have been provided by Itihaas, these have been credited accordingly.
Monday, 15 September 2014
The clement, mild weather this summer has produced the best apple harvest in 2 years, as well as a bounty of berry fruit on hedgerows - ideal for foraging.
Here is my article for Midlands publication Express & Star discussing harvesting and foraging locally.