Rene Uusmees is the Executive Chef at Mekk. He opened the restaurant in central Tallinn five years ago and is making a name for serving contemporary Estonian cuisine in smart but casual surroundings, ensuring that diners can relax and enjoy his food.
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Revolucion de Cuba is part of Newcastle’s buzzing nightlife and party scene. The drinks menu features several rum-based cocktails while the food menu has several Cuban-inspired dishes.
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A lambic beer undergoes spontaneous fermentation in a vast open tanks known as a coelship. To an untrained eye a coelship looks much like a shallow swimming pool filled with wort prepared by the brewers of the Pajottenland.Translated from Flemish into English, Toer de Geuze means 'Tour of Gueuze'. Typically held over one weekend every two years, the event is a celebration of gueuze beer presenting aficionados with opportunities to visit lambic breweries and gueuze blenderies.
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The traditional process of making L'Evitaz Swiss cheese would be familiar to cheesemakers living 500 years ago in the Alps.
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According to the popular saying, the way to a man’s heart is through his stomach. Perhaps that’s why Goa has found such a special place in mine; I love the cuisine of this Indian state.
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As this is a Christmas use-up meal you can make use of pretty much any leftover that you have available in your fridge. Simply chop it and chuck it on top of the base! My experiments included using Brussel sprouts, bacon and walnuts; they all turned out to be tasty.
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Looking for recipes with hot dogs? This quick and easy hotdog recipe is based on a dish that I used to enjoy as a youngster during school holidays.
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Hopefully you’ll agree that this recipe results in a tasty turkey burger ideal for serving throughout the year, not just at Christmas.
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Many of the croque monsieur recipes which I’ve viewed feature béchamel sauce. Béchamel sauce – sometimes known simply as white sauce – is by no means tricky to make. However, preparing a sauce before I’ve sipped my first coffee of the morning simply isn’t something I’m willing to do.
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The space now has a hip, contemporary feel. It’s very much decor of the moment. Picture brickwork walls, a concrete floor plus industrial-style metal piping on the ceiling. The restaurant’s white pillars bear Pizza Punks’ anarchist-style logo; a ringed, hand-drawn capital ‘A’. There's more elaborate graffiti-style artwork at the back of the room, near the steps down to the toilets. It is the company’s first restaurant in England, following openings in Glasgow and Belfast.
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