Black White Red Winchester

Posted on June 3, 2014 by Sarah Bacchus

If you have the chance to visit Black White Red in Winchester you will be sure to want one on your very doorstep for breakfast, lunch and fantastic evenings out. We are so lucky to have this cool trendy and vibrant cafe and bar at our disposal. The coffee is exceptional and tastes like nectar. The food will send you on a trip to the moon! Out of this world is the only way to describe this brilliant, busy and fun new find.

Food from the gods, we ate poached eggs on toast, tomato and mozzarella and avocado & onion on the best fresh bread that had been lightly toasted and drizzled with olive oil. We all dipped in and shared mouthfuls of each dish as it was too good to miss a single flavour!

They believe Wine and Coffee are linked…even if you don’t drink them at the same time of day they are produced in very similar ways, with distinctive flavours and characteristics. Wine and coffee should live together and at Black White Red they do just that.

Try a few of your favourite wines and you will notice how the flavours between certain coffees and the wine are almost identical! The fun is trying, tasting and exploring all they have to offer. Its a totally new concept that no one has tried before and by golly it works. This place is always packed and you can just feel the happiness waft down the street. It has fast become our Sunday go to place for coffees, really delicious food and a place to just sit and watch the world go by!

Black….. is just for Coffee, White… is the link between the two (white coffee, white wine) Red……. is just for Wine. Simple as that but such a perfect place to take time out and create memories.

Follow, Tag, Tweet and Instagram them! Check out the menu here come say hello over at slbstyle.com or follow me on Twitter @sarahbacchus to check out my professional work take a look at sarahbacchus.com

t: @BWRWinchester
i: /BWRWinchester

Kent & Fraser Gluten Free Biscuits And Cocio Chocolate Milk Review

Posted on June 2, 2014 by Frostie

We were pretty happy when Spicy Ginger Crunch Cookies and Lemon Butter Shortbread from Kent & Fraser arrived hot on the heels of Cocio Chocolate Milk.

Right, let’s start with the chocolate. Cocio is the new chocolate milk from Aria. This Danish chocolate milk has only three ingredients: fresh milk, luxury cocoa and natural sugar. It is best served ice cold and drunk straight from the bottle after giving it a gentle shake to mix the three ingredients. For those watching their waistlines there is Cocio One which only has 1% fat and 1% added sugar. It’s only 130kcal per bottle and is as delicious as the classic. We love Cocio chocolate milk and would buy it. It goes on sale this month nationwide priced at £1.39 for 270ml.

These were amazing. They are gluten and wheat free but are just as delicious as ‘ordinary’ biscuits. The lemon butter shortbread is light and zingy. The amount of lemon is perfect and they are very moreish. They melt in your mouth. The spicy ginger crunch cookies are superb. Not too spicy that they are not enjoyably, just a good kick which is not uncomfortably hot. They are crunchy and delicious. We polished both packets off worryingly quickly. These biscuits taste too good to be natural, but they are, so even better.

Available from Harrods, Selfridges and Ocado priced £2.29

And a special mention for…

Magnum Marc De Champagne Ice Cream Bars

These were bought in Sainsbury’s because, why wouldn’t you? They are delicious and we highly recommend them. Chocolate, ice-cream and champagne. Sigh. The champagne is subtle but noticeable. £2.99 for three and the alcohol content is only 0.5% so you can have a few….

What will you be indulging in?

Gluten Free Lemon & Strawberry Oat Bars

Posted on June 2, 2014 by Sarah Bacchus

With various food allergies people my have its a good idea to have a few delicious ones that you can fall back on. This particular one I created by swapping and shifting about a few of the normal basic flour based ingredients. This is better than any flour fuelled muesli bar you could imagine. So easy to create and won’t last a day, so I suggest you make more than one batch as you will want not just one but maybe 3 of these bad boys in one sitting! Yes I did say 3…I am a piglet and Yes I did eat 3…NO LIE!!!

You will need:

For the crust

2 cups of gluten free oats
1/2 cup of Stivia or powdered sugar
1/2 tsp salt
2 tsp vanilla paste
12 tbs of cold butter
For the Filling

3/4 cup of sliced strawberries
1 1/4 cup of granulated sugar
4 eggs
3 tbs gluten free oats
1 cup of strained fresh lemon juice
zest of one of the lemons
icing sugar to dust

Put all the crust ingredients into a food blender and pulse until you have created pea sized lumps.

Place in a lined tray, I used greaseproof paper. Add the mixture and pack down tightly, then pop this into the freezer for 30 minutes.

Add the 1/4 of a cup of the granulated sugar to the strawberries as this will soak up the juice.

Put on one side while you mix up the rest of the filling. Put the eggs, sugar, oats, lemon zest and juice into a bowl and whisk up.

Place the crust into the oven and bake for about 30 minutes or until it looks crispy and browned around the edges.

Once its out of the oven place the strawberries dotted evenly around the base and top with the filling mixture.

Cook for about 30 minutes or until the centre is firm to the touch. Leave this to cool as long as you can before chopping up into equal sized bars. No one will want the smallest bar now trust me!!

Serve with a big pot of steaming hot tea and fresh strawberries on the side. Try not to deprive yourself either…go on have another one you worked hard to create these babies.

For more delicious recipes head over to my blog at www.slbstyle.com and tweet me @sarahbacchus

The 10 Minute Lunch

Posted on May 26, 2014 by Sarah Bacchus

Here is the quickest healthiest lunch you could possibly make! Faster than nipping off to the shops to buy a nasty sandwich and tastier than you can possibly imagine!

All you need is the following

1 Chicken breast per person
1 lemon 1/2 sweezed
chunk of ginger, grated
big dollop of mustard
2 tbs tomato paste
2 tbs maple syrup

Put a griddle pan on the heat while you quickly prepare the sauce. Mix the marinade ingredients together and cut the chicken down the middle so you have 2 flat slices, place the chicken in a bowl, pour over the sauce.

Hear it sing as it hits the heat!

Slice the chicken into smaller sections after about 4 minuets so it cooks through evenly and gets all the delicious charred, sticky and delicious sauce soaked right through. I don’t know about you but I love the crispy baked on edges of pies. The ones you just have to dig at at the end of the meal. Its the best bit like the skins on jacket potatoes. Now cook this for a while longer around 5 mins and serve on a bed of crisp lettuce. Or you can pop it on steamed rice for a quick supper.

Serve with a glass of fizzy water and the juice of the other half of the lemon, tantalising and tangy, just like the dish!

Don’t you just want some for lunch!!

For more recipes head off to my blog SLB Style and come and say hi over on Twitter @sarahbacchus If you are needing any photography work from Fashion brands, beauty companies or special occasions like weddings take a look at sarahbacchus.com

Verdi Italian Kitchen At The Royal Albert Hall | Restaurant Review

Posted on May 23, 2014 by Catherine Balavage

Rather obviously, the first thing you take in when going to Verdi is the surroundings. As gorgeous and historical buildings go, it is hard to beat the Royal Albert Hall. You really do feel like you are dining in a piece of history.

We start off by ordering Mozzarella di bufala with Coppa: Salted, seasoned, dry cured thinly cut pork shoulder from the Mozzarella Bar, where you order either mozzarella di bufala or a burrata along with a side of your choice. I have the Gamberi Con Pancetta: Grilled pancetta wrapped prawns, rosemary, chargrilled lemon.

The prawns are sizzling when they arrive and of a decent size. They are meaty and the pancetta is smoky. It is well seasoned. It is a good starter. The mozzarella is soft and creamy. It has a beautiful texture but could do with more flavour. There is too much rocket and the pork is absolutely delicious but is a little stringy.

We also ordered some bread, which we would have liked to have been a little softer. It came with some good balsamic vinegar.

We also ordered some amazing cocktails: a Aperol Spritz: Aperol, Moët & Chandon, orange bitters, which not only tasted amazing, but also a little like Irn Bru, so perfect for the Scottish amongst us and an IL Verdi: Gin, sciroppo di fiori and pressed apple juice, which was delicious and refreshing.

The service was excellent throughout and the atmosphere was peaceful due to the fact we went in-between shows. For our mains we had Agnello Ripieno: Stuffed lamb breast, white beans, tomatoes, smoked pancetta, spinach, garlic, basil and a Gamberoni pizza: King prawns, asparagus, mushrooms, tomato, mozzarella. The lamb was soft and beautiful. It came in a nice sauce, the beans added texture but the stuffing was just a little bit too spicy. A good meal all in all.

For a side we had Patate Arrosto: Sea salt roast potatoes, sage, garlic. We were not overly impressed. They were okay but not roast potatoes as we expected. The pizza was superb. It had a thin and tasty dough and was just wonderful. The prawns were generous and the ingredients worked together amazingly well.

For dessert we have Tiramisu: Mascarpone, coffee soaked sponge,cocoa, coffee liqueur and I have some Gelato because I am full and mildly allergic to coffee. You get to choose three scoops and I choose chocolate hazelnut praline, natural mint and chocolate chip and lime. The tiramisu is excellent, with a thick layer of cocoa dust and a delicious liqueur soaked base. The gelato is equally as good and the portion is generous.

I would recommend Verdi for good food in a stunning location.

Verdi, Door 12, Royal Albert Hall

Kensington Gore,

London, SW7 2AP

Tel: 020 7070 4401

www.verdiitalian.com

You can enjoy fantastic free live music on Fridays from 8:00pm played by popular jazz artists including favourites from Ronnie Scott’s and the 606 Club. Live music will also be performed on Saturday and Sunday lunchtimes. Full list of music dates and performers.

Galvanina… A Unique New Italian Organic Fruit Drink

Posted on May 20, 2014 by Corinne Tuddenham-Finn

With the temperature topping 23 degrees, it seemed the perfect day today to review Galvanina, fresh-to-the-market organic drinks with the romance of Italy deeply embedded in the branding.

The Galvanina Collection comprises of Sicilian Lemon, Ruby Orange, Clementine and Red Grapefruit and as my favourite citrus fruit drink is lemon, I firstly tried Sicilian Lemon, slightly sparkling and cloudy, reminiscent of traditional lemonade and presented in a beautifully embossed 100% recycleable bottle. The Italian manufacturer recommends you ‘lightly tilt the bottle from side to side to revitalise the juicy pulp’… certainly not a mixture you have to shake hard to wake up! Refreshing and perfectly citrus sharp with delicious sherbet notes, Sicilian Lemon Galvanina is made to an old family recipe that uses only Mediterranean lemons, harvested by hand, from centuries-old citrus groves. These juicy organic fruits combine with mineral-rich, gently bubbling spring water for a fresh and thirst-quenching drink, that dances between sweet and sour on the tongue, perfect over ice.
First discovered by the Romans some 2000 years ago, the sparkling spring water in Galvanina organic fruit drinks is an extraordinary natural wonder. The snow and rain that falls on the Apennine Mountains collects in gentle pools before embarking on a long journey. As it slowly filters through sandstone and clay, flows along winding channels and languishes in cool, dark chambers, the water is naturally carbonated and enriched with a perfect balance of mineral salts. After 30 long months, it gently bubbles out of the spring mouth on San Lorenzo Monte.

Clementine arouses the senses of almost Christmas-like aromas, a truly unique flavour and highly drinkable. Clementines are bright, fresh and vibrant fruits, boasting a distinct flavour, rich in delicate honey and orange blossom notes. Galvanina uses only the juice of organic clementines grown in Sicily’s picturesque, traditional orchards, warmed by the sun in the day and cooled by coastal winds at night. You could try serving Sicilian Clementine Galvanina as an indulgent afternoon treat with cake.

I quite like my grapefruit drinks strong, but Red Grapefruit Galvanina is a delightful marriage of bitter, sweet and sparkling. Galvanina use a variety of organic grapefruits that have ripened slowly and naturally in the sun before being hand-picked. Their pulp is also conserved for a natural, fruit-rich texture, which enhances the juice’s aromatic intensity and effervescent spring water for a lively, thirst-quenching citrus drink. Indulgently serve Red Grapefruit Galvanina with creamy desserts and cheeses.

Ruby Orange was delicately sweet, made using the juice and pulp of handpicked blood oranges that have ripened fully on the trees. Cool nights, hot days and organic farming methods give this rich, garnet-coloured fruit a natural sweetness and make it extra juicy, zesty, fresh and sparkling on the tongue, an exceptional all-natural spritz. Enjoy Sicilian Ruby Orange Galvanina over ice with a few freshly torn mint leaves.

You can visit the ‘fresh ideas’ page each month on the website to find fantastic ideas for not only mixing the fruit drink with alcohol like Limoncello to make enticing cocktails and quenchers, but ideas on how to cook with Galvanina… amazing!

It’s such a shame that you have to hide the product away in the fridge to keep chilled as the unique bottles have a really nostalgic style and would look great displayed in your kitchen before consumption or using as a vase or decanter after, an idea which a couple of major coffee manufacturers have cottoned on to lately.

I decided to wait until I’d finished my review to investigate the price points on this range as I’d got a figure in mind as to what I’d consider reasonable. This is where I got the biggest surprise of all… and it was a very pleasant one. Available at Selfridges and Waitrose, the product retails at £1.59 for 355ml and £2.79 for 750ml, quite unbelievable considering the quality of the product and the gorgeous bottle.

The Galvanina Collection provides the perfect ingredient for mocktails for warm afternoons, over ice as a non-alcoholic aperitif or a punchy fruit base for evening alcoholic concoctions, and at only 47 calories per 100ml, this refreshing new Italian drink is certainly delizioso!

http://www.galvanina.co.uk/
Facebook.com/GalvaninaUK

Cooking with Cathryn Dresser Baking Videos

Posted on May 14, 2014 by Frostie

With summer fast approaching, getting food on the table everyday isn’t easy as we find ourselves longing to spend less time in the kitchen and more time outside with friends and family.

Thankfully, Great British Bake Off contestant and mummy baker, Cathryn Dresser knows just how you feel and together with Sun-Maid Raisins has created three exclusive new recipe videos, proving that even the quickest and easiest of recipes can be enjoyable for the whole family.

The recipes include Cathryn’s nutritious and delicious Honey Nut Cereal Bars, which are great for those rushed mornings as a breakfast on the go, or a lunchbox snack.

When you’re snuggled up on the sofa with a cuppa, Cathryn’s Snickerdoodle biscuits make for a perfect treat that will satisfy your sweet tooth and can be enjoyed by all the family.

To watch Cathryn Dresser make these deliciously tempting recipes, take a look at the videos below and let’s bake!

Honey Nut Cereal Bars Recipe

MAKES 12 – 15 MINUTES PREPARATION – 30 MINUTES COOKING

Ingredients

100g butter, plus extra for greasing

200g Porridge Oats

100g Sunflower Seeds

50g Sesame Seeds

50g Chopped Walnuts

3tbsp Honey

100g Light Muscovado Sugar

1tsp Ground Cinnamon

50g Sun-Maid Raisins

50g Dried Cherries

Method:

Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base of an 18 x 25cm baking tin.

In a separate roasting tin, mix the oats, seeds and walnuts in a separate tray, then pop them in the oven for 5 to 10 minutes to toast. Meanwhile, warm the butter, honey and sugar in a pan, stirring until the butter has melted and the sugar has mostly dissolved. Add the toasted oats, nuts and seeds, cinnamon, Sun-Maid Raisins and dried cherries, then mix until everything is completely coated.

Tip into the prepared tin, press down lightly, then bake for 30 minutes. Cool in the tin before cutting into 12 bars.

Snickerdoodle Biscuits Recipe

MAKES 20 – 15 MINUTES PREPARATION – 10 MINUTES COOKING

Ingredients

240g Unsalted Butter, Melted

180g Soft Brown Sugar

100g Caster Sugar, plus extra for rolling

1 Egg

1tsp Vanilla Extract

½tsp Cinnamon, plus extra for rolling

1/2tsp Baking Soda

50g Sun-Maid Raisins

1/2tsp Cream of Tartar

1/2tsp Allspice, plus extra for rolling

Pinch of Salt

300g Plain Flour

Method:

Preheat the oven to 160°C/325°F/Gas Mark 3, and grease a large baking tray.

Melt the butter and add the sugars. Beat the egg well, then stir into the butter and sugar mixture. Add the vanilla, cinnamon, baking soda, Sun-Maid Raisins, cream of tartar, allspice and salt. Mix well. Add the flour gradually mixing well each time.

In another bowl, mix the extra cinnamon with the extra caster sugar – approximately one teaspoon of cinnamon to one tablespoon of sugar. Form the cookie dough into small balls about the size of a walnut and roll in the cinnamon/sugar mix before placing on the prepared baking tray.

Remove from the oven, leave to cool on the baking tray for two minutes, then transfer to a wire rack to cool properly.

White Chocolate and Sun-Maid Raisin Fudge Recipe

MAKES 15 – 20 PIECES – 5 MINUTES PREPARATION – 20 MINUTES COOKING

Ingredients

500g Golden Caster Sugar

500ml Double Cream

3tbsp Liquid Glucose

140g White Chocolate, roughly chopped

100g Sun-Maid Raisins

Method:

Line a 22cm square non-stick tin with baking parchment.

Put the caster sugar, double cream and liquid glucose in a pan. Heat slowly, stirring continually, until the sugar melts. Now turn up the heat and fast boil the mixture until a small amount dropped into a glass of cold water sets. Turn off the heat and keep stirring for five minutes, or until the mixture starts to thicken. Sprinkle in the white chocolate and Sun-Maid Raisins and very briefly swirl through the mixture.

Pour into the tin and leave to set overnight, then turn out and cut into squares.

What’s your favourite?

London Heathrow Terminal 2 (The Queen’s Terminal) focus on retail… Caviar House & Prunier

Posted on May 12, 2014 by Corinne Tuddenham-Finn

Thirty years ago, Caviar House & Prunier established their first store at Heathrow selling packaged salmon and caviar products. Following a chance encounter with Count Basie, who delighted in eating the packaged caviar at the airport, the team were inspired to develop a seafood bar concept.

The world’s first Caviar House Seafood Bar opened at Terminal 4 and is now a feature in more than 80 locations around the world, including Sydney and Dubai. Prunier[1]
Opening on 4 June, the new £1.6m restaurant has been designed to put the loved and renowned Caviar House & Prunier menu centre-stage to an international audience. Caviar House & Prunier is the only manufacturer of fine caviar and smoked salmon in the world to serve its products within its own restaurants and at LHR Terminal 2, passengers will be able to enjoy the products along with a spe VIS_9593 cially curated champagne menu. The restaurant will also feature a unique wine collection from Chateau Lafite Rothschild, a collection made up of 336 bottles, 28 vintages in original sealed cases of 12, retailing at €449,00 (price correct at time of print).
The restaurant, which overlooks the airfield, will have iPads at each of the 51 seats displaying multi-language menus, as well as content exploring the heritage of caviar and salmon around the world. It will also feature a phenomenal light structure simulating the movement of a school of fish, designed and commissioned by London-based lighting specialists, Cinimod Studio, the structure is 13 metres tall with a unique, unlimited animated sequence incorporating 350,000 LEDs… you will never see the same sequence within a 10 year period!
Caviar House & Prunier spend ten years bringing their sturgeons to maturity, ensuring their welfare and well-being every day of the year. The caviar is processed and salted to the highest standards possible using recipes that are several hundred years old, from a time when farmed caviar was the closely-guarded secret of a few caviar masters in the caviar city of Astrakhan in Russia.
I sampled Qiandao, the fruit of the hybridisation of two sturgeons indigenous to the Amur River on the northern border between China and Russia and now raised in the crystalline waters of Lake Qiandao, ‘the thousand island lake’ in the heart of the Huangshan Mountains. A firm-grained and delicate caviar with a smooth flavour and beautiful, yet subtle aroma.
The values of the company are impressive, with the whole focus on absolute sustainability and ecological responsibility, which is extremely important in today’s marketplace where the race to be the premium brand sometimes is achieved at the expense of poor environmental standards. The quality bar has most certainly been raised with Caviar House & Prunier.
https://www.caviarhouse-prunier.co.uk
@CaviarHouseP
Photographic credits: Visual Devotion and Caviar House & Prunier

Frost Magazine

Books and Lifestyle

Category Archives: Food

Black White Red Winchester

Kent & Fraser Gluten Free Biscuits And Cocio Chocolate Milk Review

Gluten Free Lemon & Strawberry Oat Bars

The 10 Minute Lunch

Verdi Italian Kitchen At The Royal Albert Hall | Restaurant Review

Galvanina… A Unique New Italian Organic Fruit Drink

Cooking with Cathryn Dresser Baking Videos

London Heathrow Terminal 2 (The Queen’s Terminal) focus on retail… Caviar House & Prunier