We've been spending the last couple of weeks re-writing and re-trying our canape menu. The new menu is full of our latest creative ideas. We are now fully ready for all manner of spring garden parties, cocktail events, fancy gatherings, or whatever comes to mind.
Cheers!
Hurrah! We are in the Good Food Producers Guide 2010.
This is a fully independent guide, written by the award-winning Daily Telegraph food writer Rose Prince, listing the best places to buy food in the United Kingdom, ranging from farm shops to delis, food markets to specialist producers.
You can order your copy here.
One of our fans lost her recipe for our carrot cake. So here it is again. Note, it is the same recipes as in the Ottolenghi Cookbook
After an emotional goodbye to Maria and Tanah, we started heading south, through the centre of the north island. The breathtaking landscape made up for bits of culinary desolation, where small towns have little to offer, apart from an always descent flat white and a range of savoury pies, the Kiwi equivalent of the British sandwich.
We visited the area of Rotorua, a unique centre of geothermal activity where boiling geysers erupt through mud and streams of steamy water flow through newly created volcanic valleys. The active volcano Ruapehu was reluctant to show its snowy peak to us until the last minute, when the clouds lifted to reveal its full glory.
Closer to Wellington, in little Greytown, was the culinary highlight of our road trip from Auckland. It was our breakfast at the French Baker, where we had exquisite croissants and the most delicious Parkvale mushrooms on toasted sourdough. This was pure perfection, created by the admirable Moise Cerson, a French chef who had married a Kiwi girl and set up a wonderful bakery of top standards and a cosy and generous atmosphere.
In Wellington we met Hilary, ex-manager of Ottolenghi Notting Hill, a good friend and a true Wellingtonian (with all the local know-how). Hilary took us to lunch at the famous restaurant Logan Brown, where we had paua (local abalone) ravioli with lemon and coriander. It was superb.
In the evening we went to Zibbibo where Anthony Shone, Hilary's boyfriend and head chef, spoilt us with some of his creations. Ortiz anchovy salad with caviar, orange, fennel and radish sticks to mind.
Our one day in the windy Kiwi capital was... how to put it?... filling.
We next headed to Whangarei Heads, a stunning area on the eastern coast of the northern island, about 2 hours drive from Auckland, where our friend, Maria Dallow, has a beautifully charming beach house.
Our weekend at Maria's "bach" was a total heaven. We went swimming in the stunningly clear sea, trying to catch the shoals of dolphins that make regular appearances, alas, without much success, despite Maria's Maori dolphin call.
It was also a culinary wet dream thanks to Maria's friend, Tanah Jane Dowdle, an expert in anything food and wine related, and to the constant flow of seafood supplied by Maria's generous neighbours.
From the freshest kingfish imaginable (see picture), Tanah prepared Ike Mata, a kind of ceviche originating from the Cook Islands and consisting of whatever was left of the fish that we didn't eat while Peter was filleting it, coconut milk, lime and chilli. Superb!
We were also thoroughly introduced to the local clam, Pipi, that we picked ourselves from the water bed during low tide, shucked and then ate as the most sensational spaghetti vongole Tanah made using kamut pasta.
The seafood extravaganza, always accompanied by the finest New Zealand wine or Tanah's cocktail of choice, just didn't want to end. The highly popular Kiwi delicacy of whitebait fritter was probably the pinnacle. (By the way, New Zealand whitebait is a completely different kettle of fish, excuse the pun, from what we have in the UK and absolutely fantastic!)
Haven't been blogging for a while due to a long anticipated trip to New Zealand and Australia, where food, naturally, was very much the focus.
We started off in Auckland, where my friend, Peter Gordon, has Dine, an elegant restaurant serving his signature fusion food with much flare.
Peter's friends and colleagues made us feel at home in seconds after a attending a proper Kiwi barbecue, with the moistest grilled lamb, a huge selection of fantastic local wines and, finally, an alcohol ignited burst of Maori/Kiwi sing-along.
I would have stayed longer in Auckland if there wasn't so much more we wanted to see. Before leaving, though, we had the most gorgeous breakfast at Dizengoff, with the perfect flat white and poached egg.
In May 2010 Yotam Ottolenghi published his much anticipated Plenty, a collection of recipes many of which appeared in different forms in his New Vegetarian column in the Guardian's Weekend magazine, plus plenty of new vegetarian dishes.
All the recipes are true to the Ottolenghi form: vibrant, daring and highly original, with fantastic new photography by Jonathan Lovekin. Signed copies are sold at all of our branches.
Alongside the seriously genius Peter Gordon, I will be tutoring in a summer course focused on food themed writing.
The course will be run by the Arvon Foundation, which offers a huge variety of courses in creative writing set in the most inspiring rural or historic locations.
The week long course, starting July 12th, will be held at Totleigh Barton in Devon. It will explore many types of food writing genres and include various assignments, including some hands-on cooking. Some serious inspiration guaranteed!
This year I will be giving two cookery demonstrations at Sarah Raven's kitchen and garden at her Perch Hill farm in Sussex.
The gardens themselves and Sarah's inspirational project – which includes everything, really, from selling seeds to teaching gardening to writing cookbooks to teaching cookery and floristry... and so much more – are good enough reasons to come to Perch Hill. I will be demonstrating a few typical and seasonal Ottolenghi dishes, to be followed by a lavish lunch in the most beautiful setting imaginable.
The first date, April 21st, is already full I am afraid, but there are still some places available on June 8th. You can contact Perch Hill on 0845 092 0283 or book online.
Sarah herself will be giving courses on growing vegetables and flowers at the LSE, London, on the 22nd and 23rd of April. You can (and should!) book online now.
We are very happy to announce a one-off whole day cookery demonstration we will be giving in July at the famous Irish cookery school in Ballymaloe, County Cork, run by Darina Allen. The place is a centre of culinary excellence and the most beautiful site.
So, for all you Londoners who have been complaining that it's absolutely impossible to get places at Leiths or Divertimenti, here's your one chance to show some real dedication... We'd love to see you there.
Our Christmas was cold yet fun. We managed to get all the orders out on time on Christmas eve, with (hopefully) many happy customers.
Thank you to all the staff. They wroked extremly hard, even if it doesn't show in the pictures.
Happy new year!
I just got back from a short visit to Jerusalem, where I had probably the best kebabs ever. It was at Shahin, a tiny hole-in-the wall in the old city where my family used to eat when I was a child. All they serve are kebabs and an incredible hummous.
You go down David st., which is the main market street running from Jaffa Gate and into the centre of the old city. After about 300m on your left is the butcher's alley, and right there, just after the corner is Shahin, best kebeb place in Jerusalem and probably in the word.
P.S. The picture is from the old city but unrelated.
Despite the increase in the number of classes we offer, all our Saturday morning cookery classes for the first half of 2010 are now full.
We are sorry if this causes disappointment to some. If you want to secure places for the future please contact Leiths and have them put you on their wait list. Call or email Leiths on 020 8749 6400 or info@leiths.com. A class costs £130. Classes begin at 10am and don't require any prior experience.
January 9th, with Yotam Ottolenghi - FULL
Okra fritters with lime, cardamom and yoghurt sauce
Braised lamb meatballs with quince, pomegranate and fresh coriander
Buttered vermicelli with basmati rice
Limoncello and mascarpone trifle
February 20th, with Sami Tamimi - FULL
Green gazpacho with sourdough croutons
Baked monk fish with fennel, potato, caper and fennel seeds
Kohlrabi and fennel salad with dried cranberries, baby spinach and lemon
Baked pears in white wine and cardamom, served with crème fraiche
March 13th, with Yotam Ottolenghi - FULL
Mejadarah: basmati rice with lentils, turmeric, cumin, cinnamon and fried onion
Beetroot and plum salad
Aubergine with preserved lemon and chilli yoghurt
French beans with tarragon, sesame and garlic
April 10th, with Sami Tamimi - FULL
Courgette and feta fritters with Greek yoghurt and mint sauce
Tiger prawns and scallops with tomato and feta
Mixed herb salad with lemon and honey dressing
Buttered basmati rice with fennel seeds, coriander seeds and dill
May 8th, with Yotam Ottolenghi - FULL
Sweet potato patties with cumin and coriander
Lamb and feta kebabs in tomato and mint sauce
Saffron couscous with butter and chervil
Crunchy cucumber and red onion salad
June 12th, with Sami Tamimi - FULL
Char-grilled courgette with balsamic vinegar, basil and caprini freschi
Polenta crusted fish cakes
Fresh broad beans with paprika, coriander and preserved lemon
Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices
Have a look at our seasonal and fantastically delicious Christmas party menu - perfect for office parties or any large group of celebrators.
Make sure you tell us well in advance. Just call Basia in Islington.
