“I got two little boys that sometimes don't want to eat grits. We make a lot of grits, because that's what I do for a living. But once you made the grits, I'll have another pan going of sausage crumble. I throw it in the pot when the grits are done with a lot of cheese and rotel. Rotel is a kind of mixture of onions, peppers, tomatoes and a little hot sauce. I throw it all in there. I call it ‘the dump recipe’ or ‘the pot licker’. The whole pot is licked when everybody's done!” said miller Greg Johnsman at Millers All Day in Charleston, South Carolina.
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“The speciality of French cuisine is that each time we cook produce we make a sauce or jus from some part of it. From scallops we make a sauce from la barbe. If I was cooking fish, I would use the bones to make a stock for a sauce,” says Mathieu while Monsieur Meurin looks on at his work.
We then receive a pro tip for slicing scallops. Placing them in a freezer for 15 to 20 minutes, in order to cool, makes them easier to cut. It helps push the individual scallops together so that pieces two to three millimetres thick can be sliced. Simple but highly effective.
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The fenced winter village stands next to Gateshead Millennium Bridge, which was illuminated purple on Saturday. Wafts of the Asian-style street food and grilling sausages, from the market’s stalls, smelt tempting as we headed by to check out the pods. People were sitting inside watching Christmas movies.
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Even before Europeans settled the region, Basques, Bretons and fishermen from England’s West Country would sail the waters of the world’s 16th largest island to fish for cod. Despite the depletion of cod stocks and a moratorium on industrial-scale fishing, Newfoundlanders still refer that particular species when they use the term fish.
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It’s a place that has managed to generate a buzz. “What? You’ve never eaten there?” was invariably the response if I admitted I hadn’t dined at Riley’s Fish Shack. I could tell that people were looking at me, judging, probably thinking something along the lines of “you can’t really be from the north-east of England and interested in good food without having been there.”
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The Živanović Winery is in the town of Sremski Karlovci, about 80 kilometres north-west of Belgrade. It’s one of around 60 wineries in the Fruška Gora region of the country. The region’s spiced, sweet Bermet wine was drank by members of the Austro-Hungarian court. It’s said that Maria-Theresa, the Habsburg empress, decreed that the region’s young men were not permitted to marry without proof they’d planted a vine.
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One of my favourite dishes on the menu is Soljanka, a soup with Russian origins. Friends tell me that occupying Soviet troops introduced the soup to eastern Germany. To most residents of Saxony it proved more palatable than the presence of a foreign military power. Soljanka has remained popular following German reunification.
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“I don’t use sulphates, so instead of taking about seven months to make a wine it takes me between one and two years,” he says adding that his lilac wine won a national award in 2017, ahead of 95 others from across Latvia.
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“We keep the price low because we cut out the middle man. We go direct to the producer,” explains the 30-year-old restaurateur, who has formed close working relationships with farmers and fisherman from Groningen’s hinterland. Ten farms, for example, are now working together as part of a cooperative to deliver dairy products to the Brasserie Midi and other restaurants in Groningen.
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Despite dining on a Monday night, Fusion was relatively busy. Soft music, subtle lighting and the chatter of dozens of conversations helped create a convivial atmosphere. The majority of tables were occupied; some by hotel guests, others by locals enjoying an evening out. The couple on our neighbouring table were clearly meeting for a first date. As we left they were sitting by the pewter-topped bar drinking cocktails together — things were obviously progressing well.
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