An Edible Voyage

September 2021 Having had the most extraordinary gelato in Florence, I didn’t think there was any point trying to compete in Bologna, but I’ve always found something alluring about ice cream shops and cafes, places that traditionally in the UK close late afternoon, that are open late in to the night.   Maybe it’s feeling a little bit naughty having ice cream at night-time, or maybe it’s that feeling of being able to sit outdoors with a warm breeze, a late night culture meaning there’s a buzzy atmosphere despite it being dark.   So, to avoid competing, I went for something totally different – vegan ice cream in Bolognina, Bologna’s edgy, multicultural northern suburb. Often, whether home or away, I’ll pick the weirdest sounding thing on a menu just to try it.   Sometimes I regret it and think to myself “why don’t I just stick with the nice things sometimes!”, but when I saw wasabi ice cream, there was absolutely no way I wasn’t going to try it.   I like wasabi (exce...

October 2021 Despite Italy's reputation for excellent coffee, being a flat white sort of a girl, I'm generally not taken with Italian coffee, finding espressos too intense and cappuccinos too weak and frothy.  Pappare, in Bologna's historic centre, did come up trumps with an excellent cappuccino though.  Not only that, the display of croissants was particularly exciting, with white and dark chocolate stuffed charcoal croissants balanced by the nuttiness of sesame, alongside pistachio cream, and vegan dark chocolate and raspberry.  And there was definitely no shortage of filling.  One might be forgiven for thinking there was too much chocolate ganache stuffed in to my croissant as every bite caused another blob too ooze out, but really, can there ever be too much filling?!  They also offer hand brew coffee, as well as savoury pastries, sandwiches, and more substantial brunch/ lunch. Find Pappare on Via De' Giudei. Another coffee that really has to be tried once b...

June 2021 A perfect flat white in Belfast's city centre, with the added bonus that it's made with beans roasted in the city by Root and Branch.  Whilst you're there, I challenge you not to be tempted by the elaborate doughnuts - rhubarb and custard meringue pie, biscoff, the seasonal special creme brulee... Find Oh Donuts and Coffee on Upper Arthur Street, close to the City Hall.  They also sell Root and Branch beans as well as some guest specials. Napoleon Coffee on Ormeau Avenue also do great coffee as well as unusual iced drinks - passionfruit and lime iced tea sounds like the ultimate refreshment, and a couple of sandwiches.  I can highly recommend the sticky sesame cauliflower and crunchy purple cabbage flat bread.

Pastel de Nata. Those words alone are likely to spark endless debates on which city, which bakery produces the best, and even what it is that constitutes 'the best'.   I have to say, when trying to choose the coveted 'best' it is a tricky one.  Pasteis de Belem in Lisbon has pasteis de nata as good as you would expect from the place claiming to be the original.  Still using the secret recipe from 1837 when the Mosteiro dos Jeronimos started selling them to raise money for the closing convents and monastery, the tarts have perfectly flaky pastry and ooze creamy custard. Hot on their heels though, is Manteigaria, with shops in both Lisbon and Porto.  Watch the bakers as they work, and eat hot from the oven perfect tarts, filled to the brim with caramelised custard.  They also serve a delicious breakfast bowl with oats, berries and nut butter if you feel you need some breakfast before your pastel de nata...but I won't judge you if these glorious tarts are your...

January 2021 Breakfast is probably my favourite meal of the day, whether a simple bowl of cereal or a decadent brunch, I often leap out of bed in anticipation.  Spring, autumn and winter, my go-to is porridge.   I love the comforting creaminess and the way I can feel it warming me from the inside, and I get excited by the endless topping possibilities so I’m sharing a few of my favourites.   Bay, my mum’s plum jam, nut butter and dukkah.   Infusing the milk with bay leaf whilst the oats soak imparts herbal notes which add a depth of flavour, and the sweetness of the jam is balanced by the savoury, toasted flavours of the dukkah. Custard.   I recently discovered that custard in porridge works exceptionally well – it’s great for balancing any tart fruits whilst also using up fridge leftovers.   Mince pie.   Following on from my custard discovery, I upped the festiveness over Christmas and added leftover mincemeat along with custard to create a se...

April 2020 Trifle is not a dessert I'd ever choose, however this one sounded too interesting not to try.  I'd never thought to use coconut water to make jelly before, but it works really well - so much more refreshing and natural tasting than standard jelly.  On top of the jelly, sit small cubes of sticky ginger cake, pour over custard, and then top with natural yogurt mixed with coconut cream.  The coconut and pear flavours pair well, the ginger adds a kick, and there are all sorts of textures, from the softness of the custard soaked cake to the smoothness of the coconut cream yogurt, the silky jelly, and the bite of pear.  It tastes like a lighter, exotic and more refined version of a classic dessert.

March 2020 I was very excited by this concept and couldn't wait to try it.  Imagawayaki, or wheel cakes, are a Taiwanese hand-held wheel of pancake enclosing a flavoured custard - matcha, chocolate, adzuki bean...  This had the potential to have a crispy outside and fluffy middle, oozing with sweet custard offset by matcha.  Unfortunately it was a bit soggy, I think from being cooked in batches earlier in the day, and the matcha was incredibly bitter.  But if you manage to get your hands on a fresh one, I think they could be great! Find it at Wheelcake Island, Seven Dials Market, London.

January 2020 You’ll find a homemade flan on the dessert menu of many restaurants.    Very similar to a crème caramel, with a set custard base, topped with a thin layer of caramel.    My favourite was a deconstructed flan.    A glass of creamy, drippy, slightly eggy and sweet like a good custard deliciousness, topped with light as air dulce de leche mousse for that classic flavour, and a hidden hit of thick, super molassesy caramel at the bottom, so thin it complemented perfectly and wasn’t at all overpowering.    It was decorated with caramelised almonds, giving a fabulous contrasting texture, and edible flowers for a little colour amongst all that caramel. Where to find it? Also at Mako in El Calafate.