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LIZ KNOWS A THING OR TWO ABOUT THE PERFECT PHOTO-OPPORTUNITY, AND THE NEWLYN FISH FESTIVAL PROVIDED HER WITH PLENTY OF SCOPE. YOU’LL HAVE TO GET YOUR SKATES ON IF YOU WANT TO CATCH IT THIS MONTH August Bank Holiday Monday,
Read MoreLIZ VENTURED INTO PEMBROKESHIRE TO SUSS OUT A WELSH VINEYARD AND SAMPLE A TASTE OF THE GOOD LIFE Cwm Deri Vineyard, Estate and small holding is situated in the beautiful Pembrokeshire National Park at Martletwy just outside Narbeth. The Vineyard
Read MoreJamaican Jills Sometimes I wonder how restaurants fall under my radar. I love spicy food, but for some reason I hadn’t been to a Caribbean restaurant, until just recently As we approached Jamaican Jills on a hot and humid July
Read MoreThis month Rachel of Cool Beans Cookery School shares her recipe for delicious plant based tofu balls Ingredients: 1 Tbsp olive oil / 1 pack firm tofu /Tempeh / 1 large clove garlic, crushed / 2 spring onions and 1
Read MoreArthur Neave You may have passed Arthur Neave – it’s the smart newly re-furbished building in Mansel Street – on the right as you drive into town. It must be an age thing as I always think of the antiques
Read MoreRachel of Cool Beans Cookery School, runs vegan cookery classes from her home in Sketty. This month Rachel has a recipe for a plant based milk and chees INGREDIENTS: 1.5 cups of ground almonds 3 cups of water Dash of
Read MoreBistrot Pierre Oyster Wharf’s latest addition opened last month, making it the 3rd new restaurant in this new Mumbles development. I did have my reservetions that this art-deco inspired rejuvenation of the old Tivoli building would be a bit too
Read MoreInspired by Ayurveda “Cooking with Love” is the new recipe book packed with over 100 delicious vegetarian and vegan recipes that have been heavily influenced by Keith Squires’ background in herbalism and Ayurvedic medicine. Keith has catered for 1000s of
Read MorePier Pleasure with Lesley Williams Oh how often I have complained that although I fancy a fish and chip supper, I don’t want to eat them out of paper, where the crispy batter has steamed into a soggy coating. Hurrah!
Read MoreWELSH LAMB ROCKET AND PARMESAN RISOTTO INGREDIENTS 225g (8ozs) lean Welsh lamb leg steaks, cut into small cubes – 5ml (1tsp) olive oil – 1 onion, chopped – 150g (5ozs) risotto (Arborio) rice – 600ml (1 pt) stock – Black
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