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IOL News
6 days ago
- Lifestyle
- IOL News
Blessed with a trinity of eggy Benedictions
Eggs Benedict on crisp pancetta and toasted ciabatta at Col'tempo. Image: Frank Chemaly Eggs Benedict has come a long way from its origin as a hangover cure. The legend has it one Benedict, feeling decidedly under the weather, ordered it at one of New York's swanky hotels at the height of America's gilded age. His request was for eggs on ham and toast smothered in Hollandaise sauce. The hotel obviously thought the toast was a bit beneath them and made such a glorious mess more chic with an English muffin. And while there are certainly better hangover cures, a whole range of delicious breakfasts have been created and are still enjoyed some 130-odd years later. The base may change but the concept of luxuriously draping eggs in a sauce of more eggs and butter remains. Bacon is a common replacement for ham, and my favourite. I've had versions atop smoked salmon, seared tuna, fresh oysters, wilted spinach and a mushroom ragu. All hit the spot. One I do at home sits on top a bed of herby balsamic roast tomatoes with a hint of chilli. I was lucky to enjoy three different Benedicts at my favorite coffee shops recently. Col'tempo This little Italian deli and eatery in Morningside could be plucked straight off the Amalfi Coast and transplanted in Durban. We sit outside in the quiet courtyard under the vines and feel like we're in a different world. The coffee is a testament to the Italian barista's art, the aperitif of choice is an Aperol spritz. The pappardelle with beef ragu is legendary, as are their baked artichokes. Inside they make their own charcuterie and offer Italian delicacies from nougat to imported Gorgonzola. Their bottled artichokes are the best value in Durban. The Benedict here has an Italian twist. On toasted ciabatta - which I prefer, as often the English muffin can become very doughy, especially if it isn't toasted properly - are slices of crisp pancetta, two perfectly cooked, soft poached eggs, enrobed in a good rich Hollandaise. Simple, elegant and delicious. And if like me you want something sweet after your eggs, try their olive oil cake, or orange cake or light fruit cake, or linger longer over another Aperol spritz. After all, Col'tempo means with time. Food: 4 Service: 3 ½ Ambience: 4 Value: 4 Eggs Benedict on smashed avo at Boston Brew. Image: Frank Chemaly Boston Brew This charming old Berea verandah home has become a thriving community coffee shop. Cyclists and runners in the mornings, mums after the school run, and mums and kids in the afternoons. You're likely to meet someone you know. Everything spills out into the garden. Sadly the new McDonalds drive through across the road removes some of the park-like feel. But the coffee is excellent. My double espresso arrives coated in an enviable layer of rich crema. The baking is also notable. A variety of cheese cakes, crunchies, banana bread and croissants. The menu is mostly vegetarian and pork free, so here I try their Boston Benedict, with the poached eggs sitting on a pile of smashed avo. It made for a lovely creamy version of the classic. There is also a mushroom version - which I can vouch is good. And I am sure they would do one with smoked salmon. My only criticism of eggs Onasis is that too often the salmon isn't brought to room temperature first and the eggs get cold very quickly. This time I finished with a second cuppa and a lovely little pasteis de nata. Food: 3 ½ Service: 3 ½ Ambience: 3 ½ Value: 3 ½ Eggs Benedict on wilted spinach and brioche toast from Humble Coffee. Image: Frank Chemaly Humble Coffee Humble Coffee in Windermere finally has premises to match their excellent offering after taking over an interior design shop in Lilian Ngoyi Road and they've turned it into a buzzy vibrant space. Here keyboard warriors bash away at laptops under the warm winter's sun. There's a bar counter and plenty of chit chat at indoor tables, and a 'boardroom' out back. You place your order at the counter which is groaning with appealing baked goods. Raspberry white chocolate and tahini blondies, and lemon and coconut cake. The food offerings here are mostly vegetarian and include a superb cheese, red onion and mango pickle toastie. Service is bright, breezy and quick. As I'm sipping a lovely rich and mellow cappuccino, I decide on their brioche Benedict. Two perfectly cooked poached eggs on wilted spinach and brioche toast, the brioche a nice slightly sweet foil to the savoury spinach. I enjoyed it immensely. And for something sweet, a good slice of orange and almond cake. Food: 3 ½ Service: 4 Ambience: 4 Value: 3 ½
Scotsman
26-05-2025
- Entertainment
- Scotsman
I've eaten at all St Andrews' top restaurants, but this new addition is easily the best
This place is incredible Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... If Roy Brett was a sea creature he'd be a barnacle. Contributed He had his restaurant on Edinburgh's George IV Bridge for nearly 16 years, and he clung on with total tenacity, even though there were problems with the building's cladding that meant that scaffolding had to be up for five years. I mean, it's still there and continues to look a mess. For most of that time, you'd hardly know that there was a restaurant (and a hotel, the Radisson) behind the hoarding. Advertisement Hide Ad Advertisement Hide Ad Any less hardy chef would've thrown in the tea towel ages ago. He didn't, until they recently told him that further problems with the building would mean it'd have to close for a spell. And, so, Brett, who also has The Fishmarket in Edinburgh's Newhaven, has shipped out and is on the lookout for another home in the capital. In the meantime, you can also find him at his new Ondine venue in St Andrews. It's inside the glorious new five-star hotel, Seaton House. And, my goodness, he has swapped a grim view for a captivating one out to West Sands beach and the Old Course, from the vantage point of this honey-coloured Victorian building. Advertisement Hide Ad Advertisement Hide Ad The dining room is such a beautiful space, in pristine cream, with a turquoise-tiled marble oyster bar that's topped with bottles of Tabasco. Those who were regulars to Edinburgh's Ondine, will recognise parts of the menu. The fish goujons, for example, which my other half ordered for this starter. Brett has taken a simple and kiddy-ish treat (£21), and gussied it up for adults, with four sea-salted and panko-crumbed russet boomerangs of haddock and a vinegary, hot and limey sour Vietnamese dip on the side. Advertisement Hide Ad Advertisement Hide Ad While my other half finished that, I had the Wye Valley asparagus (£23) - a dish that had been elevated to something sybaritic that should've been eaten, spear by decadent spear, in a bubble bath. Or better, someone feed it to me. The veg had been sloshed in warm butter, with a chiffonade of chives, and there was a large dollop of Hollandaise on the side. No ordinary stuff though. This was fluffed up, so it coated each green spear with luxury yolky-coloured suds. Gaby Soutar We had three mains next. It's been a while since I've visited Ondine, so why not go loco? Mine was the lemon sole menueire (£38), which can be served on or off the bone. I went for the lazy girl's option, and the two slabs of fish arrived on top of each other, like a double mattress. They were golden and caramelised along their edges, and the meat was doused in an ocean's worth of brown butter and a gazillion tiny non-pareil capers. Advertisement Hide Ad Advertisement Hide Ad While I nibbled at this, my other half focused on the burlier monkish au poivre (£36), which had been treated like a steak, with its accompanying and very punchy peppercorn sauce, some spinach, a lemon wedge and curls of zest on top. Gaby Soutar Main course number three was the hand-dived Orkney scallops (£36), which were the biggest I've ever had. Each pearlescent monster was about the size of a scone. They were utterly delightful, especially with a dab of the accompanying bacon jam, which was rich and oniony. We shared a couple of their sides - crispy and salty medium-girth fries (£7) and some more spinach (£7), except this batch had been topped with pale Parmesan gratings and nutmeg. And sloshed with yet more butter, naturally. Advertisement Hide Ad Advertisement Hide Ad After all that artery-coating indulgence, we opted to share the lightest-sounding pudding, from choices that included Basque cheesecake and strawberry compote (£14), or chocolate and hazelnut ganache with creme fraiche (£14). I think we did the right thing, as the strawberry and blueberry sorbet (£14) was just what you want after a fishy and buttery feast. As well as a handful of raspberries, there were two vibrantly coloured golf-ball-sized spheres - one pale pink, and the other a vampiric magenta - of intense palate-clearing and sugar-boosting fruity-ness. Perfect. I've eaten in a lot of great St Andrews restaurants, but this place is easily my favourite. It's not just the food, but also those views - I mean, this has got to be the top seat in town - as well as the service, plush interior, and general sense of occasion. I can't think of anywhere better to be. I almost wish I could cling on and never leave, like a Roy-Brett-style barnacle.
The Sun
25-05-2025
- Entertainment
- The Sun
Gordon Ramsay Bar & Grill Sunway City Kuala Lumpur launches breakfast menu
WAKE up to an elevated breakfast experience at Gordon Ramsay Bar & Grill, where mornings begin with an exquisite nod to British tradition and modern luxury. Now introducing an all-new breakfast menu, crafted to deliver familiar favourites. Curated by renowned chef Gordon Ramsay, this morning menu is a refined take on traditional breakfast staples, offering a sophisticated start to the day. Available à la carte for walk-in guests and as an exclusive breakfast option for in-house Sunway Resort Hotel guests, this experience redefines what hotel dining can be. In-house hotel guests can choose to swap the conventional buffet for this curated dining journey, where every dish has been thoughtfully composed. Enjoy iconic signatures like the Classic English Breakfast (RM115) with perfectly cooked eggs, beef sausages, beef bacon, baked beans and portobello mushrooms, or indulge in the decadent Eggs Royale (RM58 or RM90), layered with muffins, smoked salmon, poached eggs and velvety Hollandaise. For a lighter touch, classics and pastries selections like the Chia Seed Bowl with oatmeal, honey, fruits and toasted almonds or Greek Yoghurt with berries, fruit compote and granola offer a refreshing start. And as expected from Gordon Ramsay Bar & Grill, luxury is never amiss, dive into the indulgent Lobster Thermidor Muffin (RM90 or RM150) with Boston lobster, poached egg, caviar and gold leaves, or savour the Oscietra Caviar (RM650) served with warm blinis, crème fraîche and chives. All breakfast options come with the opportunity to personalise your spread with add-ons such as beef bacon, avocado, smoked salmon, hash browns and more. Complementing the menu is a range of energising beverages, from brewed coffee and fresh juices to signature Energiser Shots like the Lemony Beet (RM15) (beetroot, green apple, lemon) and Wake Me Up (RM15) (orange, lemon, young ginger). For those wanting to toast the morning, elevate your experience with a glass of Nicolas Feuillatte Champagne (RM138), Andreola Extra Dry Prosecco (RM75), Mimosa (RM90) or a classic Bloody Mary (RM68). Whether you are a hotel guest or simply seeking a breakfast outing, Gordon Ramsay Bar & Grill's morning affair promises something exceptional through flavour, finesse and a fresh start worth savouring. Enjoy renditions of breakfast favourites by Gordon Ramsay.
The Sun
25-05-2025
- Entertainment
- The Sun
Gordon Ramsay Bar & Grill launches breakfast menu
WAKE up to an elevated breakfast experience at Gordon Ramsay Bar & Grill, where mornings begin with an exquisite nod to British tradition and modern luxury. Now introducing an all-new breakfast menu, crafted to deliver familiar favourites. Curated by renowned chef Gordon Ramsay, this morning menu is a refined take on traditional breakfast staples, offering a sophisticated start to the day. Available à la carte for walk-in guests and as an exclusive breakfast option for in-house Sunway Resort Hotel guests, this experience redefines what hotel dining can be. In-house hotel guests can choose to swap the conventional buffet for this curated dining journey, where every dish has been thoughtfully composed. Enjoy iconic signatures like the Classic English Breakfast (RM115) with perfectly cooked eggs, beef sausages, beef bacon, baked beans and portobello mushrooms, or indulge in the decadent Eggs Royale (RM58 or RM90), layered with muffins, smoked salmon, poached eggs and velvety Hollandaise. For a lighter touch, classics and pastries selections like the Chia Seed Bowl with oatmeal, honey, fruits and toasted almonds or Greek Yoghurt with berries, fruit compote and granola offer a refreshing start. And as expected from Gordon Ramsay Bar & Grill, luxury is never amiss, dive into the indulgent Lobster Thermidor Muffin (RM90 or RM150) with Boston lobster, poached egg, caviar and gold leaves, or savour the Oscietra Caviar (RM650) served with warm blinis, crème fraîche and chives. All breakfast options come with the opportunity to personalise your spread with add-ons such as beef bacon, avocado, smoked salmon, hash browns and more. Complementing the menu is a range of energising beverages, from brewed coffee and fresh juices to signature Energiser Shots like the Lemony Beet (RM15) (beetroot, green apple, lemon) and Wake Me Up (RM15) (orange, lemon, young ginger). For those wanting to toast the morning, elevate your experience with a glass of Nicolas Feuillatte Champagne (RM138), Andreola Extra Dry Prosecco (RM75), Mimosa (RM90) or a classic Bloody Mary (RM68). Whether you are a hotel guest or simply seeking a breakfast outing, Gordon Ramsay Bar & Grill's morning affair promises something exceptional through flavour, finesse and a fresh start worth savouring.
The Citizen
19-05-2025
- General
- The Citizen
Recipe of the day: Beef and mushroom bhuna curry
Recipe of the day: Beef and mushroom bhuna curry Bhuna curry is known for its rich and aromatic flavours that come from slow-cooking spices until they blend perfectly with the main ingredients. Beef and mushroom bhuna curry. Picture: Supplied Among the myriad of bhuna variations, beef and mushroom bhuna curry stands out for its robust taste and satisfying texture, making it a favourite for those who enjoy hearty meals. Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Course: Culinary Collection Cuisine: Indian Read more Recipe of the day: Breakfast portabellos with soft boiled eggs, crispy kale and Hollandaise Serves: 6 ALSO READ: Skeem Saam' gears up for season 14 with new faces and the return of fan favourites Ingredients 1kg stewing beef on the bone, cut into chunky pieces 2 large onions diced 1 tbsp fresh ginger, grated 4 cloves of garlic, grated 6 cardamom pods 6 bay leaves 4 cinnamon sticks ½ tsp fenugreek seeds 1 tbsp medium curry powder 1 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1 tsp Kashmiri chilli powder 1 tsp ground turmeric 4 large tomatoes diced 6 large Portobello mushrooms cut into chunky wedges 2 cups basmati rice 3 cups water 2 tsp salt Fresh coriander leaves to serve Roti or naan to serve Olive oil for cooking Salt and pepper to taste ALSO READ: Recipe of the day: Roasted hake on tomato and mushroom lentils Method: Heat a drizzle of olive oil in a large Dutch oven. Season the beef pieces with salt and pepper. Brown the pieces of beef in batches. Remove and set aside. Add the onions to the pot and cook until soft. Add the ginger, garlic, and all of the spices. Cook for a minute or two until very fragrant. Add the tomatoes. Cook for a minute until the tomatoes begin to break down. Add the beef to the pan along with 1 cup of water. Stir to mix everything. Cover with a tight lid and simmer over low heat for 1-2 hours, depending on the cut of beef, until tender. If the curry begins to look a little dry while cooking, top up with water. This type of curry is meant to have a very thick, well-reduced sauce. While the curry is cooking, add the rice to a medium-sized pot. Pour in the water and salt. Bring to a boil. Cover with a lid and turn the heat down to a low simmer. Cook for 13 minutes, until all of the water is absorbed and the rice is tender. Remove from the heat and leave for another 5 minutes. Fluff the rice with a fork and keep warm until serving. When the beef has about 30 minutes to go, add the chunky portobello mushrooms and mix. Finish the cooking until the beef is tender and the portabellos are cooked through and have absorbed the curry flavour. Taste to adjust seasoning. Serve the curry on the fluffy basmati rice with fresh coriander and some warm roti on the side. Recipe supplied by:
