Latest news with #PeriPeri
Scottish Sun
5 days ago
- Entertainment
- Scottish Sun
English beach bar that ‘feels like being in the Med' with Ibiza-style music nights
Plus, one of the UK's oldest beach bars to open new rooftop terrace in time for summer BEACH PLEASE English beach bar that 'feels like being in the Med' with Ibiza-style music nights Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A SERENE beach bar in Cornwall is said to 'feel like being in the Med' with some of the best sunsets in the country. The Rockpool in Gwithian, Cornwall is located just 300 metres from three miles of picturesque sand. Sign up for Scottish Sun newsletter Sign up 6 The Rockpool is located in Gwithian, Cornwall Credit: Instagram 6 Gwithian Beach stretches three miles in total Credit: Alamy 6 The beach is a popular spot with surfers and families Credit: Alamy Serving up a range of different dishes from restaurant Lula, The Rockpool sits just off of Gwithian Beach, which is known for its vibrant sunsets and seals. One person who visited The Rockpool said: "Food, drink, atmosphere, music and staff were immense. "Thought I was in the Med momentarily! Really recommend, the prawn skewers were superb. Will definitely be going back…" The venue also hosts "Ibiza style sundowner sessions", according to it's Instagram - with acoustic, jazz and band music each Wednesday, Friday and Saturday evenings and all day on a Sunday, all summer. Many visitors note how the restaurant is the ideal spot for watching the sun set on the horizon. A visitor said: "I sat outside and had an amazing view of the sunset. Will definitely be back here. "Had some live music as well which is always a bonus. Definitely a cool chilled out place that is kid friendly." Popular dishes include the restaurants "roast on the coast" which has previously included slow-cooked harissa lamb, Peri Peri chicken, Cauliflower and leek gratin. On Lula's website, the menu is described as "a fresh fusion of Cornish, New Orleans creole and Floridian crab shack spice". There is also a range of different breakfast options and many dishes suitable for veggies and vegans. UK beach named one of the top 100 in the world On Gwithian Beach itself, there is golden sand and a consistent swell great for surfers and kite surfers. Surfers particularly enjoy the nearby 'Sheep Dips' - a large pool formed between two big rocks, that is quite deep in the middle. For little ones, there are also plenty of exploring opportunities with rock pools, dunes and dramatic cliffs. Lifeguards are on duty at the beach during peak season and there are a number of car parks, other cafes and amenities. Additionally, the beach is dog-friendly year round - as is The Rockpool. Off of the beach and 300 yards into the sea is Godrevy Island - which is home to a lighthouse that dates back to 1859. The parish town of Hayle is also a short 10-minute drive away, or if you are feeling adventurous, takes just over an hour to walk to from Gwithian. A top Haven holiday park with a seaside bar that 'feels like Ibiza' is also on one of UK's best beaches. Plus, one of the UK's oldest beach bars to open new rooftop terrace in time for summer. 6 The restaurant serves up a 'roast on the coast' Credit: Instagram 6 There is also live music at the venue Credit: Instagram
The Irish Sun
5 days ago
- The Irish Sun
English beach bar that ‘feels like being in the Med' with Ibiza-style music nights
A SERENE beach bar in Cornwall is said to 'feel like being in the Med' with some of the best sunsets in the country. The Rockpool in Gwithian, Cornwall is located just 300 metres from three miles of picturesque sand. 6 The Rockpool is located in Gwithian, Cornwall Credit: Instagram 6 Gwithian Beach stretches three miles in total Credit: Alamy 6 The beach is a popular spot with surfers and families Credit: Alamy Serving up a range of different dishes from restaurant Lula, The Rockpool sits just off of Gwithian Beach, which is known for its One person who visited The Rockpool said: "Food, drink, atmosphere, music and staff were immense. "Thought I was in the The venue also hosts "Ibiza style sundowner sessions", according to it's Instagram - with acoustic, jazz and band music each Wednesday, Friday and Saturday evenings and all day on a Sunday, all summer. Read more on beach bars Many visitors note how the restaurant is the ideal spot for watching the sun set on the horizon. A visitor said: "I sat outside and had an amazing view of the sunset. Will definitely be back here. "Had some live music as well which is always a bonus. Definitely a cool chilled out place that is kid friendly." Popular dishes include the restaurants "roast on the coast" which has previously included slow-cooked harissa lamb, Peri Peri chicken, Cauliflower and leek gratin. Most read in News Travel On Lula's website, the menu is described as "a fresh fusion of Cornish, There is also a range of different breakfast options and many dishes suitable for veggies and vegans. UK beach named one of the top 100 in the world On Gwithian Beach itself, there is golden sand and a consistent swell great for surfers and kite surfers. Surfers particularly enjoy the nearby 'Sheep Dips' - a large pool formed between two big rocks, that is quite deep in the middle. For little ones, there are also plenty of exploring opportunities with rock pools, dunes and Lifeguards are on duty at the beach during peak season and there are a number of car parks, other cafes and amenities. Additionally, the beach is dog-friendly year round - as is The Rockpool. Off of the beach and 300 yards into the sea is Godrevy Island - which is home to a The parish town of A top Plus, 6 The restaurant serves up a 'roast on the coast' Credit: Instagram 6 There is also live music at the venue Credit: Instagram 6 The beach is just 300 metres away
Gulf Weekly
5 days ago
- Entertainment
- Gulf Weekly
It's Sinaloa season!
There's something about a themed brunch that lures you in — the promise of curated menus, good company, and maybe a cheeky excuse to dress up a little. So when we were invited to El Chapo Lounge and Restaurant's kick-off of its brunch season with an 'All White' rooftop affair in the heart of Adliya's Block 338, I was intrigued. But what I didn't anticipate was how this brunch would leave such a lasting taste, despite the sweltering 2pm Bahraini sun. As we stepped out of the elevator onto the rooftop, Che Ballenger and Baba Sounds' electronic beats greeted us, setting the tone for the afternoon. Our table was right in the middle of the action, and the fantastic staff of El Chapo appeared, almost out of thin air, to get our drink orders. And just a short while later, the food, which frankly was the star of the afternoon, started flowing out. El Chapo's Sinaloa brunch menu is structured but generous, offering a range of starters, appetisers, mains, and dessert. Nachos and dip, a fantastic Sinaloa salad, maple sriracha shrimp, lemon pepper wings, sliders and chicken tenders started off our feast, followed by mains of Peri Peri chicken and beef, as well as a humble bun toast caramel for dessert. Among the spread, three items stood head and shoulders above the rest for me. The Peri Peri chicken, served as a main, was smoky, tender, and just spicy enough to wake up your palate without overwhelming it – a true standout. The lemon pepper wings hit that perfect balance of zesty and crisp – tangy, finger-licking bites that vanished from our table almost as fast as they arrived. And then there was the Sinaloa salad, a refreshing plate of greens, shrimp, and citrusy dressing that somehow managed to feel both indulgent and clean at once, cutting through the richness of the heavier dishes perfectly. It was clear El Chapo's kitchen knows how to cater to a crowd, offering textures and flavours that kept things interesting across courses. Even the dessert, a comforting bun toast caramel, gave the meal a sweet, slightly nostalgic ending. As for the setting, the rooftop location is certainly a vibe – you get views, sunshine, and a sense of elevation, both literal and social. The interiors, once you step inside, are tasteful – minimal yet polished, with tropical accents that tie in with the Sinaloa theme. However, at 2pm in late May, it sometimes felt like we were brunching inside a preheated oven, but El Chapo's customer service once again sparkled, as the team improvised with cute hand fans, while they kicked the air conditioning and the music into top gear. As the sun went down, and the temperatures dropped, the party really kicked off with Che and Baba keeping the energy flowing throughout the afternoon. All in all, El Chapo's brunch is off to a flavourful start this season. If you're chasing bold bites and a lively afternoon out with friends, it's worth checking out. Make sure you don't miss the Peri-Peri chicken or those wings, paired with a chilled selected beverage of your choice. The package with soft drinks is priced at BD25net, and there are two selected beverage packages, priced at BD30net and BD35net. The brunch runs from 1pm to 5pm.
7NEWS
26-05-2025
- Entertainment
- 7NEWS
Let's get spicy! Miguel Maestre shows us how to make delicious peri peri chicken with a romesco sauce
Miguel Maestre is a Spanish-born Australian chef, restaurateur, author and television presenter. Today, Miguel is making peri peri chicken with a romesco sauce + an assortment of delicious sides. He will be appearing at the Good Food & Wine Show this weekend in Melbourne. Recipe below: Miguel's Peri Peri BBQ Chicken with Romesco Sauce Ingredients 1 large chicken, butterflied Peri Peri marinade: 5 cloves garlic 5 birds eye chillies, seeds removed, chopped 2 sprigs oregano 1 bunch basil leaves Finely grated rind and juice of 1 lemon Finely grated rind of 1 lime 3 tsp hot paprika 50ml extra-virgin olive oil Salt and black pepper Chunky Romesco Sauce 2 large red capsicums 1–2 long red chillies, or to taste 60 g (½ cup) slivered almonds, toasted and roughly chopped 1 garlic clove, finely chopped 3 tablespoons grated fresh tomato 2 tablespoons chopped flat-leaf parsley leaves 2 tablespoons red wine vinegar 1 teaspoon smoked paprika ½ teaspoon cayenne pepper (optional) 125 ml (½ cup) extra-virgin olive oil salt flakes and freshly ground black pepper Method Preheat a BBQ grill over high heat. Lay the chicken breast down on a chopping board. Using scissors, cut along one side the back bone from neck to tail. Cut along the other side and pull the back bone out. Flip the chicken over and open out, pushing firmly on the breast bone to flatten. Deeply score the chicken to get the marinade in the flesh. Set aside. To make the romesco sauce, grill the whole capsicums and chillies on hot coals or a barbecue grill, turning regularly, until the skin is black and blistered. Transfer to a board and scrape off the skin. Discard the skin, seeds and membranes and roughly chop the flesh. Place in a bowl, add the remaining ingredients and mix well. Taste and adjust the seasoning if needed. Set aside. To make the marinade, combine all the ingredients in a mortar and pestle, or food processor, and work into a semi-smooth paste. Season it generously with black pepper and some salt. Save a little marinade for brushing. Rub marinade all over and under the skin of the chicken until well coated. Place the chicken, skin side up on the grill. Reduce the heat to medium and cook for 30 minutes. Brush the skin with some of the remaining marinade and turn skin side down. Cook for a further 5 minutes or until just cooked through. Remove from the grill and set aside to rest for 5 minutes. Cut the chicken into 8 portions and place on a serving board and serve with romesco sauce. Lettuce Salad with buttermilk dressing & pangrattato Ingredients 4 baby cos lettuce handful of celery leaves 4 soft-boiled eggs, peeled and quartered 50 g (½ cup) shaved parmesan anchovies, to garnish (optional) Pangrattato 2 tablespoons olive oil 60 g (¾ cup) fresh breadcrumbs pinch of salt flakes 1–2 tablespoons finely chopped flat-leaf parsley, thyme and/ or oregano leaves finely grated lemon zest, to taste Buttermilk Dressing 250 ml (1 cup) buttermilk 125 g (½ cup) mayonnaise 1 teaspoon lemon juice ½ teaspoon sweet paprika 1 teaspoon dijon mustard ½ teaspoon salt flakes freshly ground black pepper 1 teaspoon chopped chives Method Cut the lettuce into quarters, then wash and refresh in iced water with the celery leaves for 2 minutes. Set aside to dry on paper towel. For the pangrattato, heat the oil in a frying pan over medium heat. Add the breadcrumbs, season with salt and cook, stirring, until the crumbs have absorbed the oil. Stir in the herbs and cook for another 2 minutes or until the crumbs are golden. Season to taste with lemon zest, then tip into a bowl. To make the dressing, mix together the buttermilk and mayonnaise in a bowl. Add the remaining ingredients, then taste and adjust the seasoning if needed. To serve, place the cos and celery leaves on a plate, cut-side up. Top with the eggs, parmesan and anchovies, if using. Drench with the dressing and sprinkle the pangrattato generously over the top. Serve immediately. Crispy Parmesan Potatoes Ingredients 1kg kipler potatoes 50g unsalted butter, melted and cooled 2/3 cup finely grated parmesan Paprika Salt 1 tsp smoked paprika ½ tsp freshly ground black pepper 2 tbs salt flakes Method Preheat oven to 180 degrees fan forced Place the potatoes in cold salted water and bring to the boil over medium high heat. Simmer and cook until just tender. Drain then halve the potatoes lengthways. Grease the base of a roasting dish or lay down some baking paper if the pan sticks. Drizzle with the butter then scatter over the parmesan evenly. Lay down the potatoes cut side down so they are almost touching. Place in the oven and roast for 40 minutes or until the parmesan is deep golden and the potato tops are also starting to colour. Remove and cool for 5 minutes before removing with a spatula. Mix the paprika salt ingredients together and sprinkle over the potatoes to serve. Grilled Corn On The Cob with Chipotle Mayo & Manchego Cheese Ingredients 6 corn cobs 1 pinch salt 1 tbsp olive oil 100g manchego chese, finely grated 1 tsp smoked paprika 1 lime, quartered Make Chipotle Mayo 1/2 cup Kewpie mayonnaise 1 chipotle chili in adobo, finely chopped lemon, rind finely grated, juiced 1 lime, rind finely grated, juiced salt and pepper Method Remove the husks and silks from the corn and cook in simmering salted water for 10 minutes or until tender. Drain well. Stir he kewpie mayonnaise, chipotle chili, lemon, lime, salt and pepper in a bowl and mix until well combined. Heat the BBQ grill, cut each cob in half, brush with olive oil, season and cook over medium heat until nicely charred.
Daily Mirror
10-05-2025
- Entertainment
- Daily Mirror
Nandos adds 6 items to new menu – but people are gobsmacked over the price
From next week, Nando's fans can get their hands on new menu items, including a burger and a tropical drink, and vote on a new sauce. However, not everyone is happy about the price of the new items Nando's has dropped a fresh menu and six new options ahead of summer - but some Peri Peri chicken fans have been left complaining about the price. From Tuesday May 13, food fans will be able to get their hands on the treats, plus vote on a new sauce. There is nothing like treating yourself when you have been super busy, or hanging out with friends or loved ones. Many people opt for Nando's - either eating in the restaurant, or ordering for a takeaway. The Nando's team are always changing up the menu. Back in March, the chicken chain has announced its new Extra Saucy Wings, which are made with its PERI-Flamer "secret" sauce. Switching things up again, from next week fans can try a new burger made with grilled halloumi, red pepper and pineapple salsa, sliced avocado and Churrasco PERinaise - called The Big Cheese. It is served in a soft rustic Portuguese roll, made with Wildfarmed regenerative flour. Serious halloumi fans will also love Halloumi Sticks with new dip, PERi-Honey. Nando's said: "It's the sweet wave you've been waiting for. Once you've tried it, you'll want it on everything." It is said to be good to pour on PERi-PERi chicken and drizzle on salad or chips. New sides are joining the menu, including Summer Grains, mixed grains with green chickpeas and dried apricots in lemon and oil, drizzled with a creamy yoghurt dressing. Also joining the sides list is Charred Corn, smoky sweetcorn in a creamy, garlicky sauce topped with fresh spring onions and PERi-Salt. Plus a new summer drink is being introduced, called the Tropical Quencher, for the "ultimate summer slurp". From Smoky Churrasco and Garlic BBQ to most recently, Nando's x Fanta - Nando's is all about mixing up classic flavours or trying something totally new. And now, fans can vote on a new sauce until June 17. You can pitch a new flavour by using the QR code on the in-restaurant menu or heading to the Nando's menu. After some food content creators shared their excitement about the announcement on social media, fans rushed to share their opinions. As @tripleeatsfood spoke about the new products, one individual said: "This sounds so awesome love Nando's." Another TikToker @foodswithhasb also shared a video, which people reacted to. One individual said: "The peri honey is amazing. Haven't tried the burger yet." Another added: "The new menu looks amazing! Can't wait to try some of these dishes." "The charred corn is so good," insisted one other. While one other observed: "That Big Cheese burger looks so good minus the avocado." However, others weren't as enthused about the new menu as they said it would 'put prices up'. One person speculated: "Prices going up again." While another added: This just means they're jacking up the prices again." A third chimed in: "But the price..." Price list of new menu Halloumi Sticks & Dip with PERi-Honey (serves 2) - £4.95 The Big Cheese - £9.25 / £15.50 Charred Corn - £5 Summer Grains - £4.25 PERi-Honey - £1.25 Tropical Quencher - £4.25.
