“We season on the griddle. The beef is 100 per cent chuck, ground to 10 millimetres then pressed to five inches in diameter. We season on one side and time for one minute-forty, then season on the other side and time it for one minute-forty. Then it’s up to 75 degrees for 30 seconds. That's how it should be,” said Michael Johnson, Fat Hippo's executive chef.
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Whenever myself my partner are in a place that serves scones we revive our long-running discussion about how ‘scone’ should be pronounced. I’m a firm believer that scone rhymes with ‘cone’.
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The coastal cuisine of Atlantic Canada showcases fish and shellfish harvested from the North Atlantic. Pull into almost any restaurant during a road trip through eastern Canada and it’s likely you’ll see cod, lobsters and other types of seafood listed among daily specials.
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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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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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“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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