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April 15, 2020

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Recipe: big, fat leftovers-filled dumplings

@ Rosiefoodie on Instagram

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My Ultimate Tuna, Fennel and Bean Salad Whipped th

My Ultimate Tuna, Fennel and Bean Salad
Whipped this up in the caravan kitchen a few weeks ago and realised — how have I not shared this recipe yet?!
Fresh, punchy, crunchy and perfect for weekend picnics, fridge stash or eating straight from the mixing bowl (guilty 😋).
Lemony fennel, creamy beans (I love @boldbeanco borlotti for this), chunks of tuna, herby goodness — endlessly adaptable and way more delicious than the ingredients list lets on.
Full recipe on my newsletter — grab it and you’ll be making this on repeat.

#BeanQueen #SummerSalad #PantryToPlate

48 HOURS OF GENEVA {press trip} A dreamy (and very $48 HOURS OF GENEVA {press trip} A dreamy (and very spoiling) culinary-focused press stay in Geneva 🇨🇭 My first solo trip away from the babies, and what a place to land: lakeside views, uninterrupted sleep (for the first time in 3 years!), and a dazzling dive into some of the very best Swiss hospitality, food and wine. I stayed at the newly relaunched @thewoodwardauberge — a gorgeous @aubergeresorts suite-only property where an exceptional food and wine offering led by @alain_verzeroli (a longtime protege of Joel Robuchon) makes for an unwaveringly delicious experience. Highlights included: 🍷 Tasting Chasselas and other wines in the UNESCO-listed Lavaux vineyards 🍽️ Dinner at Geneva’s only two Michelin-starred spot, @latelier_robuchon_geneva with a masterclass from @chef_olivierjean 🥐 Pastry creations by the exceptionally talented @titouan_claudet 🎣 A lake perch under the vines @domainedelacrausaz, followed by Swiss meringue and Gruyère cream (no fruit!) — a regional speciality 🛏️ And that bed. The sleep… a distant memory now, but so utterly reviving. #Geneva #TheWoodward #PressTrip #SwissWine #AubergeResorts #MichelinMoments$

HOTEL DU LAC {press stay} An amazing — and incre $HOTEL DU LAC {press stay} An amazing — and incredibly privileged — couple of days exploring Swiss hospitality, food and wine in Geneva, a city I’d never been to, but became fascinated by after reading ‘hotel du lac’ while pregnant. I felt a bit wobbly about my first trip away in a different country to my babies, but couldn’t have asked for a more comfortable base than @thewoodwardauberge, a stunning property on the shores of Lac Leman which was recently relaunched as part of @aubergeresorts — where food and wine are an integral part of the hotel’s offering. My room overlooked the lake, and I watched people jumping into the water from the rocks, or gliding past on their polished wooden sailing boats as I sat at my desk. The bed pictured was the scene of my first uninterrupted sleep in three years and I was buzzing! It was truly a revelation to learn about Swiss wine in the beautiful Lavaux region where we visited two family-run wineries whose vines are planted in terraces sloping down to the lake against a breathtaking mountainous backdrop of this UNESCO World heritage site. We sipped ‘breakfast wine’ — the eminently drinkable indigenous Chasselas and ate a delicious lunch of fried lake perch, aioli and fries under the dappled light of the vines. Another huge highlight was dinner @atelier_robuchon_geneve, Geneva’s only two Michelin starred restaurant, where executive chef @chef_olivierjean, who has worked for Robuchon restaurants for two decades (under mentorship of @alain_verzeroli), treated us to a night of culinary theatre and gastronomic elegance with indulgent dishes including langoustine with fennel and coral sabayon, lobster jelly with caviar and cauliflower puree, and aged Gruyère soufflé topped with a veil of shaved gruyere. Pastry chef of the year 2025 @titouan_claudet’s precise and implausibly geometric creations look almost too delicious to sully by biting into them, but believe you me, I’m glad I did. Follow him here. Thank you @aubergeresorts @thewoodwardauberge @thebastioncollection for a truly magnificent Swiss food and wine immersion, and for the comfort of a good night’s sleep at long last. An utterly delicious treat.$

WILLIAM GLEAVE @ SARGASSO I was invited to an inc

WILLIAM GLEAVE @ SARGASSO
I was invited to an incredibly special lunch last week @sargasso.bar to sample the new menu from chef @williamgleave who is now heading up the seaside kitchen in Margate. Having been ensconced in the East London food scene while William was cooking and creating menus at the likes of the iconic P Franco, Bright and Peg, it is such a joy to now have him as a neighbour, cooking super memorable, Mediterranean-inflected dishes that stay true to the flavour-forward sourcing values and exceptional quality of Sargasso and Brawn. It felt amazing to be sitting next to the sea and feasting on a heavily seafood focused menu that included mussels served cold and cloaked in a silky, n’duja and paprika sauce, sprinkled with wild fennel pollen; sparkling soused mackerel toast; salt cod salad with thumb-sized Sicilan capers, tomatoes and gremolata, and scallops grilled in their shells with wild garlic butter. I loved the meaty tranche of turbot with its sticky pil pil glaze of concentrated fish stock with lemon. There was asparagus from Sevenscore (the same farm we used for our wedding asparagus!) with anchovy and rosemary butter; and juicy white asparagus with aioli, and we couldn’t resist the fried squid sandwich with its sweet, squishy brioche bun and pickled chilli skewer. Basically, it was all knock-out, and punctuated by glasses of very uplifting and thoughtfully sourced natural wines, like the beautiful unfiltered Partida Creus — an organic, biodynamic beauty from Spain. Definitely one for your hit list, and I’ll be back very soon for a squid sandwich and a glass of something unmentionably delicious and unique! Thank you @alicemarygrier @williamgleave @sargasso.bar and lovely to see @lauraroweeats @edcumming @jackostanley

FRANKLY FANTASTIC PESTO FOCACCIA Sharing my favour

FRANKLY FANTASTIC PESTO FOCACCIA
Sharing my favourite focaccia recipe today on the newsletter. It’s a pesto focaccia and it’s begging to be baked this weekend and packed into your picnic bag. Or cut up, drizzled with oil and served on the table at your next spring gathering. Or kept all to yourself and filled with all manner of delicious things, oozing milky cheese, cured meats, chargrilled veg. A really fun one to make with little hands to help, too.
#focaccia #pestofocaccia

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