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Welcome Inn I have often driven along Llangyfelach Road on my way to Morriston Hospital and passed the unprepossessing signage of the Welcome Inn. I don’t know what made me turn up the long driveway – curiosity probably – but
Read MoreThis dish was created by the founder of Elizabeth’s Kitchen Diary, a food blog show-casing delicious recipes, travel and adventure. Inspired by the ingredients available at Discover Delicious, Elizabeth devised this wonderful seafood chowder recipe – enjoy! 325g fish pie
Read MoreBread and baking continue to be hot topics; artisanal bakeries are popping up and even the supermarkets are expanding their ranges to include sourdough and spelt loaves. So, what could be better than to produce your own bread at home?
Read MoreThe Tafarn Y Deri in Llanedi has had a complete change of direction and is now a Tex-Mex Steak House. There is much debate around the subject of Tex-Mex food, and how it evolved from the cuisine of Mexican immigrants
Read MoreHere’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.
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