Articles in Category : Food & Drink

March 2016

Vegan recipe

Tomato, lentil and chilli soup - Almond, coconut and chia seed energy balls

Rachel of NUTRI BALANCE SWANSEA is a nutritionist with over 10 years’ experience. Here Rachel shares her recipe for a warming winter soup that is not only delicious but economical too. Following a healthy diet doesn’t mean that you have

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February 2016

The Not So Humble Tin

With Tatiana Bento of the Marmalade Cookery School

THE NOT SO HUMBLE TIN  This month, Tatiana is extolling the virtues of tinned fish. Some readers will remember that we were raving about the tinned mackerel on toast that we’d been served in the Algarve last summer – well

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February 2016

Vegan Recipe

With Rachel Jamison

RACHEL OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YEARS’ EXPERIENCE. AS MORE AND MORE OF US ARE TRYING TO LIMIT THE AMOUNT OF RED MEAT IN OUR DIETS, RACHEL’S RECIPE FOR MEAT FREE BURGERS ARE SURE TO

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Default Article Image February 2016

Culinary Causerie

With Sarla Langdon and Lesley Williams

Culinary Causerie with Lesley Williams WHO ATE ALL THE PIESWho ate all the pies? We did. Not only pies but quiche and vegetarian rolls too, and we are not apologetic at all. Higgidy pies sent us a big sample box

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Winter 2015

Culinary Causerie

with Sarla Langdon

Whither tourism? ……What price the catering industry?? Every now and again it behoves us to stand back and take a considered view of developments around us, particularly in the industry that seems more vulnerable to political, financial and commercial vicissitudes

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Winter 2015

Meat-free Christmas lunch

with Rachel Jamison

This month Rachel has a recipe for a meat-free Christmas lunch that might even keep the carnivores happy. Nut Roast with porcini mushroom and red wine gravy For the nut roast Ingredients: 200g fresh spinach chopped 250g unsalted mixed nuts

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Winter 2015

Culinary Causerie

with Lesley Williams  

Culinary Causerie Supper Club Social media does have its benefits as I discovered last month when I was contacted via Twitter and told about a pop-up restaurant hosting a supper club in Moruzzi & Co’s Coffee Shop in Neath. Chef

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Winter 2015

Le Reveillon à Swansea

with Chris Whelan of Chilled Chalets 

SWANSEA BORN BETHAN HOLLAND AND HER IRISH PARTNER CHRIS WHELAN RUN THEIR SKI CHALET COMPANY IN THE PORTES DU SOLEIL REGION OF FRANCE.HERE, CHRIS SHARES HIS PASSION FOR FOOD AND DETAILS A TRADITIONAL FRENCH CHRISTMAS MEAL. THE RECIPE FOR THE

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Winter 2015

Christmas Cupcakes

with Andrea Wimperis of The House of Sugar Flowers

ANDREA WIMPERIS of The House of Sugar Flowers introduces the creative art of cake decoration and takes you through the stages of making your own character Christmas Cupcakes. Andrea has been teaching sugarcraft and cake decoration for over fifteen years

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October 2015

Rasoi Waterfront

Glamorous New Dining Experience is on the Menu at Swansea’s SA1 thanks to Rasoi Waterfront

Glamorous New Dining Experience is on the Menu at Swansea’s SA1 thanks to Rasoi Waterfront THERE HAS BEEN A REAL BUZZ SURROUNDING THE OPENING OF RASOI WATERFRONT – THE GLAMOROUS NEW ADDITION TO SWANSEA’S RESTAURANT QUARTER – AND ITS LAUNCH,

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October 2015

Stuffed Butternut Squash with Cashew Nut Cheese

With Rachel Jamison of Nutri Balance Swansea is a nutritionist with over 10 years’ experience.  Rachel loves to cook and this month brings us a wonderfully autumnal recipe

Stuffed Butternut Squash with Cashew Nut Cheese Ingredients:- 1 squash (cut in half, pulp and seeds scooped out, save the seeds) 1 large leek (chopped) 2 cloves of garlic (chopped) 1 large tomato (chopped up small) 2 handfuls of spinach

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Default Article Image October 2015

Culinary Causerie

 with Lesley Williams

Topo Gigio Topo Gigio in St Helen’s Road has certainly stood the test of time; it’s been the go-to Italian restaurant in Swansea for 36 years but for some reason or other, not a place I’ve been to! While living

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