Where's Lisa?

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[whereslisa]

I've moved!

I decided it was time for a shiny new look for Where's Lisa?, so you'll now find my musings on food, travel and life over at www.whereslisa.com. I hope you enjoy! :)

[whereslisa]

In search of the ultimate veggie burger

Sometimes, you just need a burger. You know which times I mean. You're tired, starving or maybe you're feeling the effects of a few too many drinks the night before. It's a nasty combination of symptoms that only a burger will sort out.

But it can't be any old burger. It needs to be the QUEEN of burgers, scoring full marks in the four key areas - bun, garnish, chips and of course, the burger itself. The first three elements need to set the stage for the burger, which means a freshly made bun, a crisp, complementary garnish and homemade chips so good that you'll want to dedicate your favourite love song to them. With the stage set, the burger can then shine in all its glory. It needs to be handcrafted, zinging with flavour and so big that you need to open your mouth REALLY wide to devour it. These are MY requirements for the ultimate burger.

As a vegetarian, this craving is rarely satisfied. All-too-often, the veggie burger in question is NOT homemade, no matter what the menu states. It's usually frozen, smothered in unappetizing white breadcrumbs which encase a slushy mound of mashed potato, peas, carrots and sweetcorn. This is usually sandwiched in a stale sesame seed bun, with soggy lettuce, an anaemic tomato and frozen chips that aren't cooked properly. Bitter I may sound, but I've been stung so many times that I'd begun to accept my lot in life - that I would never again enjoy a veggie burger when eating out. 

But hold those violins! This weekend I headed to London to see the almighty Bruce Springsteen, and after a seven hour journey I was in SEVERE need of a pick-me-up. Before completing the final leg of our journey to Wembley, we made a pit-stop at The Wandle, a pub in Earlsfield to catch up with our good friend, Catherine. As we waited for her, I scoured the menu and immediately locked eyes on my prize: "Homemade veggie burger with tomato relish & hand-cut chips". It was exactly what I needed, so I took a chance. WHAT. A. PAY-OFF.

I'm not exaggerating when I say that this was one of the best veggie burgers I have EVER tasted. Seriously good.

The bun was definitely fresh - fluffy yet firm, with the added bonus of seeds which gave it a crunchy kick. Topping this was a pile of mixed leaves, a succulent slice of tomato and a dollop of piquant tomato relish - just enough to add texture and punch to the burger, but not so much that the bun was reduced to a soggy mess.

Then there were the chips. Oh MY, the chips. Abandon your normal preconceptions of chips that accompany burgers. These chips were more akin to enormous potato wedges - fat, well-seasoned and crispy with a fluffy exterior, kicking the ass of the spindly frozen matchsticks that too many pubs are guilty of serving.

The stage was most certainly set, so without further ado I introduce the burger. A satisfying slab of veggie MAGIC, the burger's crunchy outer layer protected a celebratory mix of whole and mashed chickpeas, infused with a subtle balance of spices. Slathered with a melted layer of sharp vintage cheddar, the burger welded together a wonderful combination of textures and flavours that felt like they were dancing on my tongue. Unlike many homemade veggie burgers, it didn't spill out over the sides of the bun as you took a bite and instead remained firm and intact, enabling each mouthful to take in every lovingly-assembled component.

I left The Wandle feeling utterly content. My burger craving was satisfied and I was suitably fuelled for an evening in The Boss's company - win-win. To declare it the best veggie burger ever is a bold claim, but it's certainly a worthy contender. And at just £8.50 (+ £1.25 for cheddar) in central London, it's a bargain for such craftsmanship.

The Wandle is located in Earlsfield, just 3 stops by overland train from Waterloo. Visit The Wandle website to plan your visit! 

[whereslisa]

An ode to English asparagus

Emblazoned on a makeshift sign at the side of the busy ring road, I was captivated by a sequence of nine words. Akin to beautiful poetry to me, these nine words signalled the arrival of one of my very favourite times of year.

"Horsforth ready picked asparagus fresh at the PYO daily". 

  Yes, we're currently in the midst of THE season of the year - English Asparagus season.  We all know that seasonal produce is best, and is there really any finer produce than fresh English asparagus? I mean, really?

I ADORE asparagus, and count myself very lucky to have a field full of the stuff just minutes from my house in Rodley. Find the makeshift sign at the side of the ring road from Rodley to Horsforth, and you'll be led along a gravel road that unfurls alongside fields and country houses. You may think you're driving up the path to nowhere but don't be fooled - you'll eventually arrive at your destination and if you're anything like me, your heart will skip a beat and you'll become delirious with excitement! (As Rob will testify, this is not an exaggeration!) 

A modest field is unveiled as the birthplace of those artful spears, spears which elegantly sprout from the ground as they slowly awake from their nourishing slumber. And adjacent to this field is the simple green shack where you collect your emerald prize - heaving bundles of those beautiful spears picked fresh from the field that same day.

The English asparagus season is so short that it's imperative that we don't waste a precious second of it, so I've been making regular visits to the PYO to collect my treasure. Unlike the sparse, uniform and pale bunches from Peru that you'll find in the supermarket, this little hut arranges bulging bundles of vibrant green spears in a multitude of shapes and sizes. You can choose a ready-prepared mixed selection, or they'll ask you if you have a preference for size and prepare you a bundle specially. Covered in soil and picked from the ground just hours (or sometimes, minutes) before your arrival, it's the epitome of fresh, seasonal produce at its very, very best, demanding the utmost respect and adoration. Just make sure you get there early - the sign may say 12-5pm, but word has got out about just how good this asparagus is, and you can arrive at 12.15pm on some days and it will be sold out! 

This asparagus is genuinely the best I have EVER tasted, and as such I've been having asparagus for almost every meal during this season. I've experimented with various recipes  but there's one classic that I keep returning to. It's the recipe that asparagus seems to be made for, the GOD of asparagus recipes that makes you want to make it again as soon as you've devoured your last bite. I'm of course talking about asparagus and poached eggs.

I've jotted my recipe below, which fuses elements of a recipe recommended to me by @seanmurricane, who in turn was inspired by a Heston take on the ULTIMATE asparagus dish. The trick is the frying of the asparagus - I've normally steamed asparagus in the past, but this method produces stunning results, even if I do say so myself!

RECIPE: English asparagus and poached eggs (serves two as a light snack or accompaniment to a meal) 

You'll need: A bundle of fresh English asparagus. The longer and fatter the spears, the better!

Extra virgin olive oil

2 - 4 free range eggs, depending on how hungry you are!  Just make sure that they're as fresh as possible.

White wine vinegar or a suitable alternative (I use rice wine vinegar)

Rock salt and black pepper for seasoning

Boiling Water

To prepare: Put two pans on a medium-high heat - a saucepan filled with boiling water and a frying pan coated with extra virgin olive oil.

Start cooking:  1. Snap the woody stalks off the ends of the asparagus spears (they should break naturally) and wash thoroughly

2.  Add the asparagus to the hot frying pan, season with freshly ground rock salt and black pepper and cover with a lid

3. Shake regularly and cook for five minutes, or until the asparagus is cooked but still bright green. To check if it's cooked, I do the 'taste test' - just take a bite and check it's cooked how you like it! I like mine al dente.

4. While the asparagus is cooking it's time to get started on the poached eggs, so add a generous splash of white wine vinegar to the pan of boiling water

5. Crack an egg into a ramekin, then swirl the boiling water with a spoon and add the egg so that the swirling water causes the egg white to envelope the yolk

6. Poach for 2-4 minutes depending on how runny you like your egg, then remove the egg and rest on warm plate.

7. Repeat steps 5 and 6 with the second egg. If you're really good at multi-tasking (and don't mind lots of washing up!) you could put 2 pans onto boil at the same time, or you could use a very big pan to poach multiple eggs at the same time. I've tried this and it wasn't a success, but I'm sure it's possible so give it a go!

8. Remove the asparagus pan from the heat and drain the asparagus on kitchen paper to remove excess oil

9. Arrange the asparagus on a plate, top with the poached eggs and eat!

  You can serve it on its own as a light snack, or as an accompaniment - I had it here with leftover Patatas Bravas from the amazing Ambiente Tapas, rescued from their impending doom after a severe case of over-ordering! 

How do you like your asparagus? Do share - we've still got some time before the season ends so let's make the most of it!

[whereslisa]

Today wasn’t your average day in the office. Aerial acrobats swung from the rafters, the harmonic melodies of a barbershop quartet wafted through a sunlit courtyard, and fully grown adults paraded about in a spectrum of hooded gowns. And the star of the show? Gabby Logan, one of Britain’s best-known sports broadcasters who donned the most regal gown of all to accept a scroll upon an altar.

Read the full story on The Culture Vulture

[whereslisa]

Red Hot World Buffet. The Marmite of the Leeds restaurant scene, it divides opinion nearly as much as it divides and conquers the world’s cuisines in its gargantuan buffet. I’ve heard some rave about it, enamoured by the bounty of choice and sheer volume of food on offer, whereas I’ve known more die-hard foodies to turn their noses up at its mere concept, never mind daring to set foot within its four walls.

Me? I’ll be honest, it’s never really appealed to me. Right or wrong, I’ve perceived it as being of an inferior quality, so I’ve always favoured the jewels of the city’s burgeoning independent food scene, jewels that never fail to delight me. But I’m always happy to be proved wrong, so when The Culture Vulture invited me to review it on their behalf, I put my judgement to one side to see what it had to offer.

Read the full review on The Culture Vulture

[whereslisa]

It may occupy an enviable perch overlooking City Square in Leeds, but Chino Latino has never been at the forefront of my mind when it comes to dining out in Leeds. Maybe I’ve been put off by its comparatively higher prices, maybe it’s my inbuilt aversion to most ‘chain restaurants’, or maybe it just never battled hard enough to vie for my attention.

Maybe things have changed. You see, us Leeds folk are pretty spoilt for choice when it comes to the foodie offerings of the city, meaning restaurants can no longer just sit and wait for custom, even when occupying such a seemingly ideal location as Chino Latino. They need to prove their worth and give us, and our discerning palates, an inkling of why they deserve our business in a city overflowing with moreish options. So naturally, the arrival of an invite to Chino Latino’s menu relaunch in my inbox instantly piqued my interest. The sign of a restaurant ready and willing to demonstrate its value, it seemed only fair to give it a chance. After all, a bit of free food never hurt anyone 

Read the full review on The Culture Vulture.

[whereslisa]

Falling in love with Florence

One from the archives - here's a post I wrote about Florence that I never got around to publishing! Oh how I love thee, Florence...

A deluge of people gather by a wall lining one of Florence's many meandering alleys, sipping petite glasses of red wine and chatting animatedly in between bites of their paninos. No restaurant or café in sight, it was an intriguing scene. The beginnings of a strange food-based flash mob? Or the revelation of one of the very many reasons why Florence is foodie HEAVEN?

I'm pleased to say it was the latter. Cutting through the crowd, we discovered the source. In a hole in the wall barely a few feet deep, two vendors redefined the notion of 'fast food', freshly but frantically making paninos from a lengthy menu in a matter of seconds. Behind them towered a bookcase filled with Tuscan classics such as Chianti Classico, and Brunello di Montalcino. Size clearly does not matter a jot in Florence, with this tiny eatery boasting a wine and food menu that rivals 99.9999% of the options you would find in Britain.

A truffled-pecorino and rocket panino, a glass of Chianti and the streets of Florence. And that's how it's done.

It may have been a few months since our trip to Florence, but culinary experiences like this refuse to dim. Gifted with a bounty of flavours and tastes that are sumptuously served up with oodles of class and character, Florence is a food lover's dream. I can't lie - our inspiration for visiting Tuscany was predominantly centered around exploring the food and wine delights the region is famed for. If Pisa was our Italian appetizer, then Florence followed with in style with an utterly delectable Primi and Secondi Platti. A city that would satisfy even the most fussy of foodies, our short stay was probably a blessing in disguise for my waistline. I tried to keep it brief, but I can’t, so this entire post is dedicated to Florence’s crowning glory – its AMAZING food and wine.

Panino time Forget what you thought you knew about the panini (aka panino in Italy). You’re thinking white bread, toasted and usually oozing with melted cheese, right? Not bad, but not mind-blowing. When the Italians refer to paninos, they mean any sandwich that is not made with sliced bread and they are a REVELATION. Best served up away from the main square at one of the many tiny ‘hole in the wall’ style vendors like that etch the City’s side streets, local recommendations served us well, rewarding us with delicious classics like sea-salt focaccia filled with fontina cheese, walnuts, chopped basil, tomatoes and balsamic vinegar. Served with an espresso of course, this is Italy after all.

Simple but absolutely faultless, especially when enjoyed before a view like this:

Mercato Centrale I’m a sucker for a good market. When they're good, they're a veritable treasure chest filled with mouth-watering ingredients that send my imagination into overdrive! Florence’s central market was certainly no exception, beautifully presenting an extraordinary array of produce. Porcini mushrooms, truffles, wine, cheese... I could go on. Yet another example of how Florence's artistic delights are by no means being confined to the interiors of its galleries, I'd argue that few masterpieces could compare to the exquisite pieces on display in Florence's central market.

Fast Food, Florence style Scattered across Florence in outlets that range from up-market patisseries to the Italian version of a greasy spoon, you will find the most decadent examples of fast-food that you may EVER experience. I found my particular favourite at Cantinetta de Verazzano, an up-market bakery and enoteca boasting classics such as warm focaccia soaked in quality extra virgin olive oil, adorned with zucchini flowers and melt in the mouth mozzarella. Simply divine. 

Aperitif Oh MY do the Italians have the right attitude when it comes to food. Food is the cornerstone of all social activities, with evenings beginning at around 5pm with the fabulous 'aperitif' - a tipple accompanied by an array of delights presented on a groaning buffet. Stumbling across one particular bar at around 5pm, we paid just 7 Euros and were treated to a delicious glass of Italian Chardonnay, served with our choice from an eye-watering selection of food.

Restraint is a crucial trait of the aperitif-goer that we failed to master - the smorgasbord of food was so tempting, we filled ourselves up and struggled with our meal later on! Practice makes perfect though, and it would certainly be no hardship to practice...

Al Fresco Dining In spite of one little hiccup, Florence defied rather dubious weather forecasts to give us hot, golden days and mild, balmy evenings. With a dizzying choice of al fresco eateries at our disposal, we wove through the many squares and side streets that engrave Florence’s surface to stumble upon Piazza de Cimatori.

A tiny square tucked away just minutes from the Duomo, two restaurants  sit side by side, lighting up the square with the sound of local chatter, chinking glasses and utter contentment.

We sampled both restaurants during our stay, gorging on a variety of simple but stunning meals that made the very best of the local, seasonal produce that Tuscany is blessed with. The zucchini fritti was stunning - whole, fried courgette flowers encased an impossibly light batter and sprinkled with sea salt and pepper. All served with a carafe of Tuscany's finest liquid nourishment, experiences like this were the very reason that drew us to Florence, and the reason why we didn't ever want to leave!

La Proscuiterria What. A. Find. We were trawling the side streets of Florence in search of an Enoteca that had been recommended to us, but were drawn like magnets to this place instead. A rustic cubby hole adorned with hanging prosciutto, a bounty of cheeses and an exceptional wine list, it was perfect. Unable to resist its allure we visited on multiple occasions, enjoying a selection of the rich, earthy and typically Tuscan wines on offer, as well as a platter which married cheeses, hams, honeys and breads of such outstanding quality that I felt a little emotional as we finished our last bites! THIS was why we came to Florence.

  In just a few short days I became completely besotted with Florence and its approach to food. From grand meals to humble snacks, Florentine food is a celebration of flavours and ingredients, making every mouthful and sip an absolute pleasure. An inspiring and emotional place for my inner foodie, I'm already plotting my return visit...

[whereslisa]

Conjuring the taste of WA

My Taste Master campaign has focused on seeking out typical Western Australia (WA) foodie experiences in my city of Leeds, and I’ve been amazed at the amount of similarities I’ve found. From breweries to wine bars, food festivals to lavender afternoon tea, I’ve ticked off as many WA-inspired foodie experiences as I can and met some truly inspiring people in the process. It seemed that there was just one thing left for me to do as my campaign draws to a close – conjure up the tastes of WA with a home-cooked feast, using a WA recipe paired with the perfect WA wine!  And who better to offer the perfect recipe than Chef and Part-Owner of my favourite WA restaurant, MUST's Russell Blaikie!

After Russell kindly tweeted me his recipe for Baharat-Spiced Lamb Meatballs, I headed straight to Leeds Kirkgate Market to stock up on ingredients. 

I’m a passionate supporter of Kirkgate Market, which never fails to astound me with the range and quality of ingredients that can be found within its midst. In a recipe with no less than eight spices in the Baharat Spice Mix alone, as well as an almighty list of other ingredients, I was able to source everything not already in my store cupboards from the market, at a cheaper price and a superior quality. Tesco who?

Russell’s recipe worked like a dream and produced meatballs that were juicy and tender, with spice that added a subtle, yet complex heat without being overpowering. I also made a mushroom variety, substituting the lamb mince with finally chopped mushrooms which soaked up the flavours perfectly.

I’m a firm believer in the evocative power of food to transport you back to a memorable time or place, and when paired with a 2009 Cabernet Sauvignon from Vasse Felix and a side of sunshine, we were definitely transported back to Margaret River for the evening. Perfection.

If you too want to conjure the taste of WA at home, you can find Russell Blaikie's recipe here. 

[whereslisa]

Over the last two weeks I’ve been on a foodie voyage across Leeds, as I’ve strived to prove why I’m the best person to tell the story of Western Australia’s food and drink experiences as its Taste Master. I’ve been overwhelmed by the generosity of the people I’ve met on my journey, people who have given me their precious time to share inspiring stories of how they contribute to Leeds’ rich and vibrant food scene. People like Dave and Steph at The Sunshine Bakery.

A small café in Chapel Allerton with a big following, I’ve been aware of The Sunshine Bakery for some time purely by the amazing word of mouth that it generates, both on twitter and in the ‘real world’. Over a cup of tea this bank holiday, I met its owners Dave and Steph to chat about what makes The Sunshine Bakery so special.

Read the full post on The Culture Vulture.

[whereslisa]

You’ll see a beer theme running through several of my blogs this week and with great reason. If I was to be crowned Western Australia’s Taste Master, I’d be charged with exploring the 30 boutique breweries peppered through the state of Western Australia (WA) amongst many other things. Wow.

It may be nowhere as big as WA in its size, but Leeds has a very impressive beer scene of its own. We have our own brewery, a phenomenal range of quality pubs and purveyors of beer, as well as a calendar dotted with excellent beer festivals. And in my opinion, there are none more excellent than LS6 Beer Fest.

Read the full post on The Culture Vulture.

[whereslisa]

Introducing Dish, Leeds

Whilst I love immersing myself in a variety of new and unique food experiences, I still believe some of the most exciting, innovative and delicious taste experiences are to be found within the four walls of restaurants across the world. When imbued with a chef’s passion, creativity and talent, restaurants can be the most exhilarating places to experience food, serving up some of the best food that you'll taste in your life. Restaurants like MUST in Western Australia. I’ve mentioned MUST a few times throughout my campaign and with good reason. MUST in Margaret River was one of my first introductions to the cuisine of WA and I still dream about the meals I ate there. Pan fried gnocchi with wild mushrooms, the FRESHEST seasonal asparagus, crisp and oozing polenta bites and the showstopper – the espresso martini - it’s definitely number one on my list for when I (hopefully) return to WA as Taste Master!

In search of a comparable food emporium in Leeds, a twitter recommendation led me straight to the award-winning Dish.

What. A. Find. A relative newcomer to Leeds, Dish focuses on creating stunning, modern British food full of the influences that make Britain’s food as diverse and exciting as it is. I met Head Chef and Owner Eddy Nuttall, who told me more about the Dish philosophy, as well as his background as a chef which has seen him working in some of the finest restaurants throughout Australia and specifically, Western Australia!

As well as having a great chat with Eddy, I was also treated to a sample of the food that makes Dish so special. Wow.

Perched on a bed of salad was a ricotta, almond and spinach tart encased in a perfectly crispy blanket of filo pastry, surrounded by Dish’s take on piccalilli and brown sauce. An explosion of textures and flavours, it was an impressive introduction to the cuisine of Dish! Eddy explained that this sort of dish epitomised what he was trying to achieve with the restaurant – a modern British meal infused with a multitude of cultural influences, such as ricotta from Italy and filo pastry from Persia. It's definitely an approach that works, and I look forward to trying more of Eddy's creations in the future!

Where possible, Eddy sources all his ingredients locally and seasonally, celebrating the fantastic quality and diversity of British produce. The majority of ingredients he uses come from Yorkshire and Eddy even grows many herbs and vegetables in his garden, as well as foraging in and around Leeds. Hear more from Eddy on this below, along with his thoughts on the critical acclaim that Dish has received in just a few short months of being open:

Having learnt his trade in countless Michelin standard restaurants, Eddy loves cooking with modern techniques and Dish often hold special themed nights to showcase such techniques, such as the upcoming Gastronomic Molecular night on 22 May. Eddy makes sure that any modern techniques he uses serve to enhance the flavour of the food, so you're guaranteed a spectacle as well as a taste sensation.

A fantastic addition to Leeds, Dish is one of my favourite finds of the last two weeks and I can't wait to return to taste some more! If you haven't yet been, make sure Dish is on your 'must-visit' list and get yourself down there as soon as you can!

[whereslisa]

I LOVE a good food festival. There are few better causes for celebration than damn good food and drink, and some of my favourite food-related memories revolve around festivals celebrating wine, beer and seasonal produce. It’s yet another thing that excited me about the prospect of being Western Australia’s (WA’s) Taste Master. Living up to its status as a haven for superb food and drink, WA is a hotbed for fantastic festivals such as Truffle Kerfuffle, an annual celebration of the booming black truffle industry in Manjimup (one of WA’s best kept secrets!).

Like WA, Leeds has much to celebrate in terms of its food. There are countless festivals and events that pay homage to Leeds’ fantastic food and drink scene, with the biggest on its calendar coming up in just a few weeks – Leeds Loves Food. This year, Leeds Loves Food is a two week extravaganza, with many foodie events taking place between 24 May and 9 June, culminating with the Yorkshire Food and Drink show at Millennium Square.

Read the full post on The Culture Vulture.

[whereslisa]

Clandestine Cake Club

Being Western Australia’s Taste Master would mean so much more to me than simply discovering new bars and restaurants.  I'm fascinated by the power of food to inspire the creation of amazingly diverse experiences, experiences that bring total strangers together through a shared foodie passion such as wine, cheese or baking.  I want to tell this story of Western Australia, uncovering and sharing the vast array of exciting and unique foodie experiences that can be found right across the State. Experiences like Secret Cake Club in Perth. The Club is a group of bakers, food lovers, friends and strangers who meet regularly to celebrate their collective love of baking at a secret location.

Sound familiar, Leeds folk? Secret Cake Club was originally formed as Australia’s only branch of the Clandestine Cake Club, a hugely successful club that started its life in Leeds! I've been following Clandestine Cake Club's growing success via twitter for years but I've yet to experience one for myself so I caught up with its founder, Lynn Hill, who told me more:

Photo by Tom Walker, Lynn's nephew.

Can you describe Clandestine Cake Club (CCC) for those that may not have heard of it? There are well over 180 clubs, mostly in the UK but also around the world, where CCC organisers create events with a theme for people to bake their cakes to. These events are often held for free on a monthly basis, in secret locations such as people’s homes, community halls, cafés, restaurants, book shops, cook shops etc. You name a location and there’s probably been a CCC event held there. People book a place at each club and bring a home-made cake, baked to the given theme. Only whole cakes are allowed, so no cupcakes, muffins, brownies, pies or tarts. CCC is all about sharing a cake.

Bakers can bring a non-baking guest if they wish. At each event, refreshments are bought from the venue host. The location of each event is only revealed to those who book a place - that's the clandestine bit about CCC.

Where did the idea for CCC come from? A few months before I created CCC I was serving afternoon teas at The Secret Tea Room, which I held in my own home. I loved the idea of people getting together socially over tea and cake. I wanted to do more of these types of events but did not want to do all the baking myself. I searched the internet for cake clubs and didn't find any, so I created my own. I wanted to maintain the secret feel of locations in the same way that I did with The Secret Tea Room, so Clandestine Cake Club was born. The first event was held in Leeds in December 2010. I closed The Secret Tea Room in June 2012 to concentrate on CCC. By that time it was beginning to take over my life.

Where did your passion for baking come from? I've always baked and I learnt to cook at school. My mother baked and I learnt from lots of cook books, trial and error and more recently I’ve attended cookery classes at Betty's Cookery School. My first baking disaster was at school when I put salt in my scone mix instead of sugar. A very keen class mate discovered the error when she ate some of my currants that were covered in the salt, so I was quickly able to redo my scones before I baked them!

How do you feel about how successful CCC has become, particularly having a published recipe book? It's very surreal and feels as though it's happening to someone else. I'm very proud of what I've achieved and so are my family. I'm honoured that so many CCC members contributed to my book, and of course bought it. It just shows that you are never too old to start something and that retirement is not boring if you just go out and do something!

What are your future plans for CCC? I have no plans for CCC other than what is happening each day. I'm very lucky to be sponsored by Yorkshire Tea for 2013, my favourite brew. I can't think of a better collaboration than Tea and Cake. CCC has grown organically and will continue to grow in the same way. If I come to a dead end with anything, I turn around and find another road to travel. Life is full of roads for us all to travel down.

Find out more about Clandestine Cake Club and where you can find your local club at http://clandestinecakeclub.co.uk/

[whereslisa]

A lesson in beer from Leeds Brewery

My time in Western Australia was characterised by tasting. I never wasted an opportunity to try something new, whether that be a beautiful vineyard-fresh wine, cheese straight from the factory or a tasting platter of unusually-flavoured beers from one of Western Australia’s many boutique breweries. The experience of tasting something straight from where it is produced is an exhilarating one, letting you taste the product at its very best as well as feeding your curiosity about how your favourite food and drink is made.

As I continued my quest to find the taste experiences Western Australia is renowned for in my beloved Leeds, I was particularly excited when I was invited for a tour of Leeds Brewery. Whilst I love to drink beer, I confess that my knowledge of how it is made is wanting, so this was a brilliant chance to change this (and try some tasty beer in the process!).

Barely needing any introduction, Leeds Brewery is a brilliant Leeds success story. Founded in 2007, Leeds Brewery is the brainchild of Owners and Directors, Sam and Michael. Whilst at university together, Sam and Michael worked part-time at York Brewery, an experience which inspired them to set up their own brewery. Looking for a location that didn’t have a small regional brewer, they settled upon Leeds. To assist in setting up the brewery, they sought out their now Head Brewer Venks, who was doing a Masters in Brewing and Distilling at Heriot-Watt University (renowned as the best brewing course in the UK). Venks agreed to get involved, and the rest is history!

Over the last six years, Leeds Brewery has earned a reputation for producing exceptional beer, which has always been at the heart of what it set out to achieve. The mission for Leeds Brewery was simple – to be the Brewer in Leeds - but now with national distribution, an empire of five pubs and a staff of almost 80, Leeds Brewery has become a huge success story. It’s no surprise though, the beer is REALLY good. Even Jamie Oliver thought so when he specifically sought out one of the Brewery’s Pubs, The Midnight Bell, to feature in his ‘Jamie’s Great Britain’ series!

On my first brewery visit since Western Australia, Leeds Brewery’s Business Development Manager, Rich Fiddaman, guided me through each stage of the brewing process, giving me (and hopefully, you) an invaluable opportunity to understand how beer is made!

The Ingredients With just four ingredients – malt, yeast, hops and water – it’s amazing just how different one beer can taste from the next. Leeds Brewery uses select British malted barley for its beer and Rich explained that in order to get the sugars from barley, it is steeped (soaked in water) to start the germination process. To stop the process the barley is heated up and has different characteristics depending on how long it is heated. This offers varying levels of sweetness and flavour to the finished beer. For example, a pale malt will offer less flavour than a darker, more roasted malt. This is why paler ales tend to be hoppier, as more hops are required to give flavour. Dependent on the type of beer you want to create, different malt mixes will be used. 

Rich told me that Leeds Brewery only uses the choicest hops, which add bitterness, aroma and some flavour to the beer. Different hops have different characteristics, and the timing of the hops being put into the boil is important as it affects different aspects of the beer. Generally speaking, bittering hops are put in at the early stages of the boil and the aroma hops towards the end. Finally, all Leeds Brewery beers use a special yeast that is completely unique to them – even Rich doesn’t know the specific details! Maybe that’s the secret to the tastiness of Leeds Brewery Beers…

The brewing Rich took me on a tour of the Brewery itself, talking me through the different stages in the brewing process. He explained that the first stage involves the malt being mixed with water to create a kind of porridge. The sugars from the malted barley are captured by the water, which is then drained off to go onto the next stage. This liquid is called the wort. 

In the second stage, the wort is brought up to boiling point. At this point different hops are added at different times, depending on the beer that they are creating. This is called the hop schedule. For the third stage the liquid is then cooled to the desired temperature, before they pitch (add) the yeast which will multiply in the conditions. The by-products of the fermentation process are carbon dioxide (this escapes in ales and is absorbed in lagers) and alcohol (the important one!). This process will typically take three days.  Finally, the beer is conditioned and put into casks. The whole process from start to delivery lasts about a week. 

The pubs As well as the brewery itself, Leeds Brewery also consists of five fine pubs in Leeds which each serve Leeds Brewery’s own beer, a very good selection of other quality beers, wine and spirits, as well as local, high-quality and imaginative food. Leeds Brewery beer is not just restricted to being served in a pint glass and features as a prominent ingredient in many dishes on the menus of the pubs. The ethos of the pubs’ food is to use local ingredients to create fresh, quality dishes and the results are GOOD.

Rich used to manage the Midnight Bell pub and explained that they try to incorporate beer into everything that they can, for example by using beer where wine would usually be used. Salads are served with ale dressings, beer is a key ingredient in traditional pies and fish and chips, and there has been a lot of experimenting over the years, such as steamed fish over a bed of hops! At the Midnight Bell they also worked with a local butcher who made sausages using Leeds Brewery beers and also black pudding, which the Midnight Bell eventually went on to make on-site for all of the Leeds Brewery pubs. Rich said that wherever they can sneak beer in, they will, and added that Midnight Bell beer in particular works extremely well with ice cream! Mmm…

The tasting Chatting about beer for an hour works up quite a thirst, so we concluded the Leeds Brewery tour with a trip to the Midnight Bell to taste the finished product. Like wine, there’s a knack to beer tasting, which Rich guides us through in this short video:

Thanks to Rich for my Brewery tour and beer education! If you haven’t yet tasted the fine fruits of Leeds Brewery’s labour, head down to one of the five pubs immediately and experience them for yourself!

[whereslisa]

Ephesus supports #lisafortastemaster

One of the MANY things that excites me about being Western Australia’s Taste Master is becoming a local in the State.  I LOVE seeking out tucked-away local food masterpieces and would relish the opportunity to do this in WA, extolling their virtues as a regular, as well as WA's Taste Master. 

Unofficially, I’ve been doing this for years. Wherever I live, I make it my mission to get under the area’s skin and find its real showstopper, whether it's a well known restaurant or a tiny little takeaway. And where I live now in Leeds, I’ve REALLY struck gold. Whenever anyone asks me what me what my favourite restaurant in Leeds is, I’ll give the same answer over and over again. I even broadcast it to the listeners of Liz Green Live on BBC Radio Leeds this week. Because nothing beats my local turkish restaurant, Ephesus.

The ultimate proof that size does not matter one jot, Ephesus is a tiny restaurant serving AMAZING authentic turkish cuisine. I mean, SERIOUSLY amazing. Once you've eaten at Ephesus it becomes addictive, and we find ourselves there more often than we'd care to admit, whether that's sitting in the restaurant or enjoying a takeaway at home!

Simplicity at its VERY finest, Ephesus focuses on simple but quality ingredients cooked to perfection. I've tried most things on menu, but I always find myself returning to the Roasted Vegetables. A simple dish with nowhere to hide, Ephesus consistently delivers perfectly soft, roasted vegetables cooked in a lightly spiced sauce with a drizzle of garlic yoghurt. Served with well-seasoned bulgur wheat, creamy cacik and tangy esme sauce, it is just SO good that I get cravings for it on a weekly basis.

  I couldn't neglect Ephesus in my Taste Master quest through Leeds so I popped in for a chat with its part-owner and chef, Turhan.

    Turhan is from the Black Sea region of Turkey, but has lived in the UK for 17 years. He bought Ephesus with his partner (and master chef!) Ozzie over a year ago, taking over from the previous management and transforming Ephesus into THE tastiest restaurant in Leeds.

   The Taste of Turkey Ephesus is a turkish restaurant through and through, focusing on bringing an authentic taste of turkey to Leeds. Turhan explained that turkish food is very historic, with influences from many different cultures such as Asia and Greece resulting in a huge variety of dishes throughout the country. There are vast differences even from one town to the next, and so Ephesus concentrates on serving a sample of Turkish cuisine, with its menu compromising typical dishes from all over the country.

Satisfied customers If you like to use Trip Advisor to aid your foodie discoveries in Leeds, the name Ephesus should be familiar to you. It frequently takes the number one spot out of over 700 restaurants in Leeds, with customers bestowing praise on its perfect authentic food and fantastic service. Whilst this is no surprise to me, I asked Turhan what he made of Ephesus' success on TripAdvisor. He said the answer was simple - happy customers. The happiness of customers is the most important thing to Turhan and Ozzie, and if customers are happy then that's all that matters to them. Nice. The future of Ephesus Exciting times lie in wait for Ephesus and its army of loyal customers, as they embark on plans to extend the restaurant considerably. Turhan and Ozzie have bought a vacant shop next door and will knock through to it in the next few months. The plans aren't simply to just get bigger though. A bigger space will allow Turhan and Ozzie to bring even more traditional Turkish dishes to Leeds such as Cağ kebabı , a rotating Kebab variety originating in Turkey's Erzurum Province which require a specialist rortating spit. 

A big thank you to Turhan for his time and support for #lisafortastemaster (you can watch his message of support here). If you haven't yet visited Ephesus  then I really can't recommend that you do enough. Just make sure you book a table - it's getting more popular by the day and space is limited! 

[whereslisa]

When I ate my way around South West Australia in 2011, I found taste HEAVEN. I can’t remember anything that didn’t completely excite and tantalise my taste buds and I absolutely relished the opportunity to taste food and drink fresh from production at vineyards, breweries and factories, as well as watch how my favourite food and wine was produced. I toured wineries to understand the process from grape to glass, I ravenously gazed through glass windows as chocolates were fashioned, and then there was the cheese factory. I still remember the giddiness that overcame me as we pulled up outside The Margaret River Dairy Company, ready to experience cheese making in action, (as well as tasting!) and to this day I still crave the sharp, tangy flavour of Margaret River cheddar.

It’s hard to find anyone that doesn’t love cheese, but one group of Leeds’ folk have taken their collective love of cheese one step further. Each month, this growing group of extreme cheese enthusiasts meet on the top floor of the Adelphi pub in Leeds to taste cheese, learn about how it’s made and understand where it comes from in an informal way. This is no forum for cheese snobbery – it’s a pure, unadulterated cheese celebration!

I’m of course talking about Homage2Fromage, aka Leeds’ very own Cheese Club! Read more on my full post for The Culture Vulture.

[whereslisa]

Have a conversation with someone about Australian food and the conversation will invariably gravitate towards barbecues. Perhaps the ultimate Australian cliché, the word barbecue is almost synonymous with Aussie cuisine despite Australia, and Western Australia in particular, being a veritable treasure chest for a huge variety of cuisines, ingredients and amazing produce. 

Yes, they may be an Aussie cliché, but few can argue against the fact that barbecues really are one of life’s greatest pleasures. It’s a sunny day, you’ve got your mates gathered around, a sizzling barbecue is on the go and you’re enjoying a few beers – a scene pretty close to perfection if you ask me! And whilst we may not be blessed with the sun as often as the Aussies are, that’s not stopping two Leeds’ residents from cooking up an exciting barbecue movement right here in our fair city!

Visit the full post on The Culture Vulture to find out more!