Latest news with #NigellaLawson
Daily Mail
16 hours ago
- Entertainment
- Daily Mail
Nigella Lawson gushes over Sydney's 'hidden gem' restaurant after discovering its 'staircase to heaven': 'Took my breath away'
She's dined in Paris, feasted in Florence, and hosted glamorous banquets in London - but it's yet another hidden Sydney gem that's captured Nigella Lawson 's taste buds. The beloved British food icon, who's currently soaking up the Australian sunshine, took to Instagram to wax lyrical about Club Fontana, a quiet Italian eatery tucked away in Sydney's inner-south. In a post brimming with culinary joy, Nigella, famous for her poetic descriptions of food and unapologetic love of carbs, revealed she was completely enchanted by the Redfern restaurant, describing the experience as 'uplifting,' 'cosy,' and 'exquisite.' 'The visit filled my heart with joy,' the 65-year-old foodie said. 'The food is exquisite but cosy, and the place immediately relaxing and uplifting.' Nigella admitted that despite already falling for a handful of favourite Sydney spots, she was finally persuaded to try Fontana after hearing repeated praise from her close friend and renowned ceramicist and artist Shelley Simpson. 'I haven't been able to resist going back to restaurants I already know and love here in Sydney… but nor do I want to restrict myself to only my fond, familiar haunts,' she explained. 'The wonderful Shelley Simpson has been telling me about Club Fontana for ages now, and I'm really not sure why I haven't gone there before… but we went together last week, and the visit filled my heart with joy.' And while Fontana may not be the most obvious pick from the street, what it lacks in visibility it makes up for in charm. 'It's hard to find from the street (mind you, I have got absolutely no sense of direction), but eventually I discovered the carpeted staircase to heaven,' Nigella said - and from there, she was completely sold. The self-confessed 'carb queen' dove into a string of bold, nostalgic, and impeccably executed dishes, starting with a humble Italian classic - pane fritto with anchovies. 'Pane fritto is, simply, Italian for fried bread,' she said. 'But think puffed-up little pieces of sausage-shaped dough, light but with just the right amount of chew, topped with a salty stripe of anchovy.' And the hits just kept coming. From crostini topped with soft-cooked chicory and velvety broad bean purée, to garlic bread rolls that ooze caramelised garlic butter with every greedy bite, Nigella made her way through the menu with delight. 'Carb queen that I am, I moved on to their garlic bread, which comes sumptuously in the form of a bread roll that gushes… with caramelised garlic butter,' she swooned. She paired it with fresh, soft ricotta which she likened to 'a butterfly kiss', and a bitter leaf Autumn Caesar salad, complete with guanciale, roast kohlrabi, and more anchovies (because one can never have too many). But it was the dessert that left the TV star and bestselling author speechless. 'Pudding had to be the zabaglione cream, piled Mr Whippy style on top of a kind of upside-down crumble… that's to say, wine-poached quince over a bite-able rubble of divinely peppery biscuit,' Nigella wrote. 'This took my breath away. Well, it all did.' Ever the thoughtful diner, Nigella made sure to give credit where it's due, singing the praises of the restaurant's talented chef for their 'palate as perfect as his touch.' She also applauded the service, giving a warm shout-out to front-of-house staff member who helped make the night 'an utter enchantment.' Despite flying relatively under the radar, Fontana has already built a loyal cult following among Sydney foodies, but now, with Nigella's golden seal of approval, a table at the cosy 40-seater could soon be one of the toughest to score in town. The visiting British food icon recently dined at Ester in Chippendale, a trendy Sydney restaurant headed up by chef Mat Lindsay that may be a hidden gem - not widely known among the general public but revered by off-duty chefs and serious foodies. She about Ester for remaining 'unfailingly the most exciting kitchen in the world' after visiting the little-known hotspot with two friends. The high level of praise that Nigella heaped on Ester should hardly come as a surprise given that she'd previously named it a must-visit when she's in town The 65-year-old specifically highlighted some of the restaurant's 'exceptional dishes', explaining that her dining experience commenced with 'impeccable' oysters to start. Also on the menu was the 'legendary fermented potato bread with salmon roe and beguiling jelly-topped kefir cream' - a signature dish renowned at the restaurant. Nigella also called out the 'exquisite pippies' as a standout. ReceipeTin Eats founder, Nagi Maehashi, also responded to Nigella's post with an elongated: 'Yuuuuuummmm!!!' The beloved Australian food blogger also recommended that Nigella check out Ester's sister restaurant, Poly. 'Get everything on the smalls list,' Nagi advised. The high level of praise that Nigella heaped on Ester should hardly come as a surprise given that she'd previously named it a must-visit when she's in town. The British food icon told Gourmet Traveller earlier this year that the surprising yet delicious creations at Mat Lindsay's restaurant are 'extraordinary'. The award-winning restaurant is known for its relaxed yet stylish interiors and wood-fired modern Australian fare.
Daily Mirror
a day ago
- General
- Daily Mirror
Nigella Lawson settles debate on best place to store eggs - but only in the UK
Nigella Lawson has shared her advice on the best place to store eggs - and it turns out the Americans have been right all along when it comes to keeping them fresh for longer The age-old debate on where to stash your eggs – in the fridge or on the countertop – has been a hot topic, with Brits and Americans divided on their storage habits. While here in the UK, we're more inclined to let our eggs bask at room temperature, our friends across the pond swear by chilling them in the fridge. Culinary queen Nigella Lawson has now weighed in, declaring that both methods have merit, but for keeping your eggs in tip-top condition for an extended period, the American way wins out. On her website, Nigella advises: "Eggs in their shells don't necessarily need to be refrigerated but they do need to be stored in cool, dry conditions." She further notes: "As most houses now have central heating and very few have a cool larder, it tends to be most practical to store eggs in the fridge." The reason behind this chilly preference is simple: eggs require a stable, cool environment to maintain freshness, and the fridge is just the place to thwart the multiplication of salmonella bacteria. With room temperatures prone to fluctuation, especially as the warmer months roll in, the risk of bacterial growth increases, reports the Express. Nevertheless, whether you opt for the fridge or the countertop, consistency is key; erratic temperatures can turn your eggs from breakfast staples to health hazards. This explains why supermarket shelves aren't chilled – the transition from shop to home could spell trouble, potentially leading to salmonella poisoning. Nigella stated: "If you do have a suitably cool room to store them in then they should be fine left out of the fridge. However we would like to point out that the UK Food Standards Agency recommends that eggs should be stored in a 'cool, dry place, ideally the fridge'." The US FDA recommends that eggs for sale are stored in refrigerated units at below 45F (7C) and all eggs are "refrigerated promptly" after purchase." Avoid storing eggs in the door of the fridge as the constant temperature changes from opening and closing can cause them to spoil. The best spot for egg storage is on the middle shelf of the fridge, which tends to maintain the most consistent temperature. Regardless of how you choose to store your eggs, always check the packaging before adding them to your shopping trolley to ensure you're buying the freshest eggs possible. Nigella added: "In the UK eggs are individually stamped with a 'best before' date (which should correspond to the date on the box) and in the US there is a date on the carton by which it is recommended the eggs are used and the FDA recommend that eggs are used within three weeks of purchase. Once an egg has been cracked open, the white and yolk should be stored in the fridge and used within 48 hours.
Washington Post
a day ago
- Health
- Washington Post
Blueberry almond clafoutis is an ideal treat for dessert emergencies
If you've ever rifled through your kitchen searching for something — anything — sweet to eat but come up empty-handed, you understand the notion of a dessert emergency. I have experienced many, but didn't have a name for it until I stumbled on Nigella Lawson's recipe for a small-batch fudgy 'emergency' brownies, which use ingredients most people likely have on hand and come together quickly. The concept was so helpful that I started brainstorming other possibilities and found clafoutis to be an ideal remedy for an urgently needed dessert. Get the recipe: Blueberry Almond Clafoutis The fruity, custardy French dish is made with a simple, pourable batter containing staple ingredients such as milk, eggs and flour. It takes minimal effort to pull together, and it's ready to eat in about an hour. This version uses almond flour, so it also happens to be gluten-free. The batter couldn't be easier: After beating eggs and milk with a little honey, you stir in the almond flour, a touch of cardamom and salt. (Don't use almond meal, which has a coarser texture.) Pour enough of the batter into a buttered dish to cover the bottom, and bake until it is just set. Then scatter a generous helping of fresh blueberries on top of that firmer layer — which keeps the berries from sinking to the bottom of the pan — pour the rest of the batter on top, sprinkle with sliced almonds and return the pan to the oven. As the clafoutis bakes, it fills your kitchen with an enticing aroma, as well as the anticipation of satisfying a craving in a healthful way. The eggy pancake, studded with warm berries, fragrant with cardamom and crunchy with almonds delivers a gently sweet treat that can solve a dessert emergency with very little effort. Get the recipe: Blueberry Almond Clafoutis
Daily Mirror
2 days ago
- Entertainment
- Daily Mirror
Nigella Lawson shares 15-minute recipe for the 'best scones' she's ever tasted
Nigella Lawson's scones recipe only takes 15 minutes to cook with the cook saying these are the 'best scones' she's ever tasted The ultimate comfort food, a crumbly, warm scone paired with your favourite brew, is hard to beat. Celebrity kitchen whizz Nigella Lawson has a treat for us; her recipe makes 12 perfect scones that she claims are the "best scones" she's ever tasted – and you can whip them up in your kitchen. Nigella's scones are not only delicious but also quick to make - about 15 to 20 minutes from start to finish. Her tantalising recipe may just make it into your go-to collection of baking favourites. So, roll up your sleeves for Nigella Lawson's "best scones", which will stay delectably fresh for a couple of days when kept in an airtight tin, reports the Express. Nigella Lawson's scones Makes: 12 Ingredients 500g plain flour One teaspoon of salt Two teaspoons of bicarbonate of soda Four-and-a-half tsp cream of tartar 50g cold unsalted butter (diced) 25g butter 300ml milk One large egg (beaten, for egg-wash) Clotted cream Jam Equipment Lightly greased baking tray 6½cm crinkle-edged round cutter Method Preheat the oven to 220C (200C fan). Sift the flour, salt, bicarbonate of soda, and cream of tartar into a large bowl and rub together until it "goes like damp sand". Then add all of the milk, briefly mix, then turn out the dough mixture onto a floured surface and knead lightly. Roll out to about 3cm thickness, dip the cutter into the flour and stamp out about ten scones. Place the cut-outs onto a baking tray, brush with the egg-wash, and put in the oven for ten minutes, until risen and golden. Once baked, serve with clotted cream and jam. A fruity twist For those who like to have raisins or sultanas in their scones, it's fairly simple to make that recipe adjustment. All you need to do is add 75g of either raisins or sultanas to the dough mixture before rolling it out on a floured surface. Cheesy scones If you have a preference for a more savoury bite, rather than sweet, then you can add cheese. To do so, you will just need to add grated mature Cheddar to the dough mixture before rolling it out and baking it in the oven.
Daily Mail
3 days ago
- Entertainment
- Daily Mail
Nigella Lawson reveals the 'must-visit' Sydney restaurant behind the 'most wonderful meal of my life'
The Sydney restaurant is a firm favourite among off-duty chefs and foodies The TV personality named her top dishes and has already vowed to return Celebrity chef Nigella Lawson has shared a glowing review of a Sydney restaurant for serving 'the most wonderful meal of my life' - and has already vowed to return before she departs Australia. The visiting British food icon dined a week ago at Ester in Chippendale, a trendy restaurant headed up by chef Mat Lindsay that may be a hidden gem - not widely known among the general public but revered by off-duty chefs and serious foodies. The TV personality gushed about Ester for remaining 'unfailingly the most exciting kitchen in the world' after visiting the little-known hotspot with two friends. 'I had the most wonderful meal of my life. I know I say that every time I go to Ester (and it's always true) as each time is a fresh occasion for delight,' Nigella said. The 65-year-old specifically highlighted some of the restaurant's 'exceptional dishes', explaining that her dining experience commenced with 'impeccable' oysters to start. Also on the menu was the 'legendary fermented potato bread with salmon roe and beguiling jelly-topped kefir cream' - a signature dish renowned at the restaurant. Known for taking and sharing pictures of her meals, the culinary icon admitted she was 'too wrapped up in the conversation to photograph everything' that night, but said she did manage to capture some of her favourite dishes. Among the dishes were the 'madly good Sommerlad chicken dumplings - bulgingly plump and sensationally savoury in their rich, smoky broth'. Celebrity chef Nigella Lawson has shared a glowing review of a Sydney restaurant for serving 'the most wonderful meal of my life' Nigella Lawson shared some of the standout dishes from her recent dining experience at Ester, specifically highlighting the 'impeccable oysters' (left) and 'exquisite pippies' (right) Nigella also called out the 'exquisite pippies' as a standout. The TV cook said the seafood dish was served in a 'liquid that tasted saltily like a gravy drunk on its own magnificent meatiness'. To round out the decadent meal, Nigella and her friends enjoyed a 'superbly elegant but winkingly bright crèpe caramel'. If her mouth-watering description of the dishes weren't proof enough, Nigella capped off her post by declaring that she had already made plans to return to the restaurant. 'Have already booked a table for my last night here before I fly back home, as this food is too good not to revisit,' she said. In addition to personally calling out and thanking specific Ester employees, Nigella added that 'everyone affiliated with this miraculous venture does it - and the whole of hospo - great honour, stamping every moment with memorableness and meaning'. The celebrity chef's glowing review also revealed that she'd dined at Ester in esteemed company – sharing the table with Australian novelists Helen Garner and Charlotte Wood. Charlotte, who's known for her novel The Natural Way of Things, replied to Nigella's post by describing the evening as 'a life highlight for several of us at that table'. 'Everything was incredible including star company,' Charlotte said. Nigella Lawson recently visited the award-winning restaurant Ester, which is known for its wood-fired modern Australian fare Nigella concluded her recent decadent dining experience at Ester with this 'superbly elegant but winkingly bright crèpe caramel' ReceipeTin Eats founder Nagi Maehashi also responded to Nigella's post with an elongated: 'Yuuuuuummmm!!!' The beloved Australian food blogger also recommended that Nigella check out Ester's sister restaurant, Poly. 'Get everything on the smalls list,' Nagi advised. The high level of praise that Nigella heaped on Ester should hardly come as a surprise given that she'd previously named it a must-visit when she's in town. The British food icon told Gourmet Traveller earlier this year that the surprising yet delicious creations at Mat Lindsay's restaurant are 'extraordinary'. The award-winning restaurant is known for its relaxed yet stylish interiors and wood-fired modern Australian fare. The World's 50 Best Restaurants panel called it one of Sydney's hottest dining destinations, noting: 'The fit out is minimal, mood informal and selection of wood-fired small plates ruthlessly streamlined. Bag yourself one of the hottest seats in Sydney.' Ester offers an à la carte and set menu for lunch and dinner, with set menus only available on Saturday evenings, starting from $145 per person. The fermented potato bread served with salmon roe and kefir cream (pictured) is a signature dish at Ester Culinary icon Nigella Lawson has been frequenting a number of Sydney food institutions while she's in town, including Fratelli Paradiso, Sean's and Small's Deli Signature dishes include the woodfired oysters with chicken fat butter, the blood sausage sanga, and the fermented potato bread - a dish that chef Josh Niland previously described as a 'timeless masterpiece.' Since arriving in Oz, Nigella has been making the most of her visit by checking out several of Sydney's foodie hotspots. After landing in mid-May, her first port of call was to local institution, Fratelli Paradiso in Potts Point. Sharing the details of her visit to social media, the British culinary queen revealed it was a personal tradition to make it her 'first stop in Sydney'. Nigella also paid a visit to North Bondi beachside restaurant Sean's, describing the venue as a 'perfect Sydney Sunday spot'. But it's not just upmarket dining venues that have caught the celebrity chef's attention. The Domestic Goddess also made a 'customary pilgrimage' to Small's Deli, a hole-in-the-wall sandwich shop in Potts Point. There, she ordered a show-stopping sandwich called The Toto. Describing the 'outrageously good' sandwich, Nigella explained that it's 'spread with lemony butter bean purée and pesto, it's bulgingly stuffed with mortadella and mozzarella, exuberantly sprinkled with chopped toasted almonds, and topped with peppery rocket.' The question on every Sydney foodie's lips is: Which restaurant will Nigella show up to next?
