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Here’s a recipe from the One Mile Bakery for a wonderfully savoury bread. If you don’t have a bread tin don’t worry, simply shape the dough into a fat sausage shape and place on a greased baking sheet. FOR THE
Read MoreBeach Party How do you entertain 30+ children when you live in a tiny cottage? You throw your party on the beach, that’s how. Grandson’s 4th birthday party was looming, and we had to get creative – other children in his
Read MoreThis month we have a recipe from Discover Delicious Wales which was created by Andy Hallet, founder of the award-winning Hallet’s Real Cider company. Discover their delicious cider in the largest collection of incredible Welsh food and drink at www.discoverdelicious.wales INGREDIENTS
Read MoreDario’s Da Portar Via Sketty has a new addition to its take-away options – Dario’s Italian restaurant. Owner Dario comes from a long line of Swansea Italian restaurateurs with family connections to Vesuvio in Landore. This little café cum bistro’s
Read MoreThe fifth in a series of Angela Gray’s Cookery School books, Spring Recipes celebrates the time of year with fresh, zesty flavours, vibrant colours and lots of inspiring ways to enhance your day-to-day cooking at home. The book is full
Read MoreShiraz Shiraz will usually bring to mind, a deeply fruity red wine which can pack a punch, but the Shiraz I have in mind relates to the city of poets and literature, and the Persian and Lebanese restaurant on Walter
Read MoreThe fifth in a series of Angela Gray’s Cookery School books, Spring Recipes celebrates the time of year with fresh, zesty flavours, vibrant colours and lots of inspiring ways to enhance your day-to-day cooking at home. The book is full
Read MorePositano There’s a new Italian restaurant in town – Positano has opened in J Shed making this area of SA1 quite the place to come to eat. Positano has made its home in the space vacated by Café Twocann at
Read MoreThe Riverhouse I think I may have found another Swansea restaurant that will be filed under ‘reserve for special occasions’. I have previously said that I like to keep some places just for high days and holidays – otherwise how
Read MoreThe “Oscars of Oriental cuisine” The Golden Chopsticks Awards is back with a bang for the second year running and we want to make sure that Wales’ finest Oriental eateries are included in the line-up. Devised by TV host and
Read MoreLast month, Bay heard the incredibly sad news that photojournalist and cook JON LEWIN had died while surfing in Sri Lanka. You may remember that Jon contributed to our magazine for some years, collaborating with chef Tatiana Bento to provide
Read MoreBolognese ragu is a very versatile sauce, and this version by Rachel Jamison is completely plant based. Ingredients 1 cup brown or green lentils (or use tinned) 3 medium carrots, peeled and cut into 4 large chunks 2 cups water
Read MoreJust because you are following a plant based diet doesn’t mean to say that you can’t have an indulgent treat. Rachel’s recipe for November is raw chocolate which can be used to make truffles or simply moulded into a bar.
Read MoreMosaic Tucked away down an alleyway off St Helen’s Road you will find Mosaic @ the Press House – just follow the twinkling lights. This award winning restaurant provides a haven of elegance and sophistication in an area full of
Read MorePapi’s Pizza, Mumbles I was sad to see CJ’s restaurant close when the Oyster Wharf development started in Mumbles; it had been there for so many years albeit under different owners. So the arrival of a new venture in its
Read MoreOysters have grown and been enjoyed in Mumbles for some 2000 years. A recent archaeological dig on Mumbles Head that was organised by Mumbles Development Trust and funded by the Heritage Lottery Fund found the remains of ancient oyster shells
Read MoreCHICKPEA OF THE SEA Although totally plant based, Rachel’s vegan recipe for this month has a taste of the sea with the addition of kelp. You can use this recipe as an alternative to tuna and add it to salads,
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