Swansea's Free Lifestyle Magazine
ADVERTISE YOUR company
TO 15,000 HOMES EVERY MONTH!
Positano Although August wasn’t particularly sunny and warm, there was the odd occasion when the temperature was high enough to sit outside and enjoy an alfresco dinner. There are not many restaurants in Swansea, that get the sun late in
Read MoreSeptember is here, and autumn is right around the corner. Nights are drawing in and the wines and foods we eat tend to reflect the season. Plums, blackberries, pears, apples and figs can feature on the menu this time of
Read MoreThis month Private Chef Christos has a vegan feast that celebrates the humble cauliflower and elevates it to the star of the show. INGREDIENTS Serves 2 For the cauliflower steak 1 punnet of wild mushrooms I can of chick peas I bunch
Read MoreThis month private chef Christos shares some of his recipes for canapés, including a vegan ‘smoked salmon’. These tasty little morsels will wow your guests at your next dinner party. Welsh laverbread, cockles, smoked streaky bacon with Caerphilly cheese and
Read MoreAugust is upon us and so is the sun (hopefully) along with a Bank Holiday! Why not try a romantically named Prosecco for those long summer evenings? Or ONNA, an unusual white wine made from the native Catalan Xarel-lo grape
Read MoreOne of the biggest drawbacks since returning to some sort of normality is that most restaurants and bars have had to reduce their number of covers dramatically, to conform to social distancing. This coupled with the need to book beforehand,
Read MoreThe River House Oh, the joy in being able to get dressed up and have a date night. So many celebrations have gone uncelebrated, birthdays and wedding anniversaries that have all been marked with a cursory nod to the occasion.
Read MoreWe are in the middle of summer and it is time to get your barbecue up and running and ready for Greek souvlaki. Meat or vegetable skewers cooked on a charcoal barbecue will achieve a smoky flavour with a crispy
Read MoreIt’s July and the outdoors is THE place to be. Although we happily drink rose wine throughout the year, summer is when it arguably takes centre stage. We’ve got an exciting Welsh Rose Petal Gin to start, a Rose
Read MoreHurrah we can eat out and meet with friends – being very cautious who we hug of course. It was all well and good being able to eat out last month, but realistically with the weather bringing the coldest May
Read MoreJune is upon us and summer is well on its way. How about a racy Gruner Veltliner for summertime sipping along with a fresh and lively iconic rose. A rich and full Portuguese red wine for those evening barbecues may
Read MoreThis month, private chef Christos shares his recipe for a true comfort food – a traditional Greek casserole. Here Christos uses beef but the original recipe would prob-ably have used rabbit or pork, alternatively you could use chicken thighs. Whichever
Read MoreThe May Bank Holiday is almost here, accompanied by long, warm, sunny days! We’ve all been waiting for this (some more patiently than others)! There’s a beautifully bottled and summery Prosecco Rose to start, followed by a wonderfully fresh and
Read MoreWe are delighted to welcome private chef Christos Georgakis on board this month. Christos will be introducing us to authentic Greek dishes as well recipes from other cuisines in future issues. Christos is a highly experienced chef who in 2008
Read MoreRestaurants and cafes will begin to re-open their doors to customers this month, so our restaurant recommendations and reviews will be back next month. Until then here are a couple of books that you might find interesting – they are
Read MoreWe’re celebrating Easter and the glory of spring this month! It’s finally here and with it, the wonderment of the season. We’re kicking off with bubbly Laurent Perrier Brut Champagne (and the beautiful glass gift set) before moving on to
Read MoreJapanese cuisine has mostly passed me by. I have had sashimi – thinly sliced raw fish but not necessarily in a Japanese restaurant. I’ve eaten carpaccio of tuna in Portugal and Spain, so essentially the same thing. The secret being
Read More
