Hawaiian Blue Prawn and Cabbage Timbale: Asparagus and potato charlotte filled with Asparagus veloute:



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When H and I decided to indulge in lunch with the lovely m and P our only problem was whose hands we would trust with our pampering. I was hankering after a chance to visit Hix Oyster & Chop House but it seems me and the entire salivating world have the same idea at the moment and seats are just not to be had for love nor oysters. So my next cunning plan was 1 Lombard Street , conveniently located and often lauded. I had reservations though; Ive only eaten there once previously, a few years ago and BB (before blogging) and I recalled lovely posh nursery food, soft smoked haddock topped with a soft poached egg and hollandaise sauce. Pale and very interesting!  read more »

We told you last week, we'd be going to Cabaret Gourmet, so of course I'm rushing to post our thoughts on the food. In general, each restaurant's table was set up beautifully and there was plenty of wine/alcohol. (Lon and I are not drinkers.) There was a comfortable amount of space so that you wouldn't feel cramped and you never had to wait on a line to sample the food, but the event was a bit smaller than Lon and I expected. There was 10 featured restaurants/chefs and they were all very different which made it more fun. The food was generally pretty good but nothing that made me want to run to the restaurants. (Also, I've mentioned before with other food events that I don't think the performance at an event is indicative of the restaurant's food.) Never the less, here's what I thought:  read more »

It's not really the kind of place that needs a jokey headline, or much of an introduction. But it does make a rather worthy subject for my 100th post (yay!). We planned the trip for months in advance, the booking line on speed dial for The Day Three Months before THE Day (they take bookings up to three months in advance), credit cards at the ready. A rather unglamorous train trip from Paddington to Maidenhead, followed by a 5 taxi ride and we were standing on a narrow pavement outside an unassum  read more »

I'm a huge fan of salads with cabbage. While I do like cooked cabbage well enough, there's something about the crunch and slightly-sweet flavor of raw cabbage that makes my mouth feel happy. This particular cabbage got started when I saw a recipe pairing cabbage with rice vinegar, sesame oil, and sesame seeds. Of course, I had to add my own twist, so I added a bit more kick to the dressing and a few peanuts, and I loved the result. Sesame seeds are something that really add an interesting mouth  read more »