Latest news with #elhanout
The Advertiser
09-05-2025
- Entertainment
- The Advertiser
No menu, no worries: this Melbourne eatery transports you around the world
With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers. With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers. With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers. With all the must-see restaurants, bakeries and sandwich shops serving irresistible morsels, "I've been eating all day, I can't fit in another bite," goes the Melbourne visitor's frequent refrain. In Victoria's capital, where iconic restaurants pepper each main street and back alley, it can be tricky to know where to start. But there's one new restaurant making the paralysis of choice just a little easier to handle. At Freyja, diners are simply asked if there's anything they don't eat, won't eat or shouldn't eat before the dishes start rolling to the table. The secretive menu gives guests a chance to release control of the dining experience and let one of the city's most talented chefs bring plate after plate of seasonal, boundary-pushing food. As a young chef, Jae Bang travelled from Seoul to sleep outside Ferran Adria's modernist El Bulli restaurant on Spain's Costa Brava until he was given a chance to cook. He worked his way through some of the most respected kitchens in the US, Europe and Asia before moving to Melbourne in 2022 and opening Freyja. The restaurant, in one of the CBD's beautiful Gothic and Romanesque buildings, is a reflection of Chef Bang's career. He isn't constrained by cuisine, blending earthy Middle Eastern spices such as ras el hanout with Asian flavours like tangy makrut lime. The meal starts with an oyster from Boomer Bay and a silky paté dotted with blackberries. Crusty sourdough mops up mussels in a delicate, buttery sauce before beef tartare with nasturtium hits the table. Chef Bang keeps the palate dancing when he serves melt-in-the-mouth pork ribs, roast cauliflower and a beet salad. Inside the arched cathedral windows of Freyja is a classic Melbourne dining experience that tells the story of the city and its bakers, farmers, butchers and winemakers.
South China Morning Post
18-04-2025
- Lifestyle
- South China Morning Post
All about aniseed, how to use it in cooking, and a recipe that makes the most of it
I love the intense, licorice-y flavour of aniseed, although it's not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny violet or rose pastilles. At the centre of each hard, round bonbon is a whole aniseed. Advertisement The spice (which is actually the fruit of the Pimpinella anisum rather than the seed) has many uses. It gives the distinctive flavour to liqueurs s uch as Pernod, sambuca, absinthe, ouzo, arak and raki . Because aniseed is believed to aid digestion, many of these liqueurs are consumed at the end of a meal, either straight or mixed with water or ice. Aniseed, also known as anise seed, is also one of the ingredients in the Indian spice and sugar mix known as mukhwas, which is eaten after meals. In addition to aiding digestion, aniseed is used in alternative medicine to control spasms, stimulate the appetite and relieve cough and lung problems. It's similar in flavour to star anise, although the latter is much stronger. The flavour of aniseed goes well with sweet and savoury dishes, especially seafood. When making a seafood stew or soup, add a shot of aniseed liquor to the liquid to give the dish a gentle licorice perfume. If you don't have aniseed liquor, add a teaspoonful of the spice when you're cooking the onions, garlic and other aromatics. Sweet anicini cookies, Italian biscotti flavoured with aniseed. Photo: Shutterstock I also love aniseed biscotti, to which I add grated orange zest. Slow-cooked lamb shoulder with ras el hanout, preserved lemon and peas
South China Morning Post
11-04-2025
- Lifestyle
- South China Morning Post
Facts about allspice, how to use it in cooking, and an Easter recipe for hot cross buns
Because of its name, I used to think allspice was a mixture akin to five-spice, ras el hanout, quatre epices and shichimi. It does actually taste somewhat like a blend of strong, aromatic spices such as clove, cinnamon, nutmeg and peppercorns. Advertisement The fruit of a type of myrtle shrub, allspice is important in Caribbean cuisines, especially that of Jamaica, which grows much of the world's supply and where it is used in the spice mixture for jerk-style barbecued meats. In Europe, it is used in some types of sausage and meatball, in mince pies and Christmas pudding, and in spiced breads such as lebkuchen, honey cake, gingerbread and pain d'epices. In aromatherapy, allspice essential oil is believed to be an aphrodisiac, help with digestive problems and have antioxidant and sedative qualities; it is also said to be a skin irritant, so it should be heavily diluted with milder oils. Hot cross buns Hot cross buns are traditionally eaten on Good Friday, which falls on April 18 in 2025. These spicy, slightly sweet buns can be delicious; of course, the cross can be omitted if you are not a Christian. Advertisement Some people like to eat hot cross buns fresh, but I prefer them a little stale - cut in half and toasted on both sides in a lightly oiled skillet (or under a grill) then spread with salted butter.
Forbes
28-03-2025
- Entertainment
- Forbes
10 Of The Best London Restaurants For Vegans
Kin, Fitzrovia adashandsplash From upscale eateries to casual cafés, most London restaurants offer an array of vegan menus either separate or incorporated into the main menu. And the vegan offer continues to expand and get more creative as the demand for vegan food continues to sore. Whether you're craving plant-based takes on classic dishes, creative international flavors, or indulgent desserts, the capital's restaurants offer something for every vegan foodie. Kin, Fitzrovia adashandsplash Newly opened Kin offers an exclusively vegan and vegetarian menu that's both varied and delicious. And even better, no faux meats are used. Highlights include small plates such as sweet potato with vegan parmesan and bigger ones like courgette and pistachio spaghetti. There's also a fabulous weekend brunch that can be paired with a selection of waste-free cocktails. The restaurant is super charming but petite so be sure to make a reservation. Bubala, Soho Bubala Almost all the dishes at Marc Summers' popular Soho bistro are vegan, with a few veggie dishes thrown in. And for purists, there's a separate all vegan menu. Both the Soho and Spitalfields locations are always busy so it's no wonder that a third location in Coal Drops Yard, Kings Cross will open this year. Every dish is a highlight from the baba ganoush with curry leaf oil and pine nuts to cucumbers with tahini and chilli cucumber chilli to Jerusalem artichokes, ras el hanout and miso. Be sure to save room for the insanely moreish desserts including salted caramel chocolates and the coconut tahini fudge. Mary's Mary's Jason Atherton's Michelin-starred Pollen Street Social has been renamed Mary's which makes it sound like a homely cafe. It's anything but as it retains the sophisticated vibe of the previous restaurant with chic interiors and paintings on the walls. In terms of the food, the menu is a bit more casual and it has a great plant-based offering. There's a separate vegan menu with outstanding choices like shiitake mushroom tartare; miso aubergine, with crispy onion, pickled cucumber, in a satay sauce and globe artichoke, ratatouille, grilled courgette, black olive in a basil dressing. Cauliflower steak at Kapara Spoton Media & Production Ltd It's no surprise that Chef Eran Tibi's Kapara features a bold and creative vegan sharing menu. Priced at £64 per person, it's a generous menu which will likely require a doggy bag. Starting with one of the best and fluffiest pita breads in town, accompanied by a spiced tomato dip and creamy hummus, you'll move on to smoky blackened aubergine with tahini and pomegranate molasses. Other highlights include chickpea panisse with green harissa; wood-fired leeks with sweet potato dumplings; and tender stem broccoli dressed in miso and sesame. Save room for dessert, a sticky treat of medjool dates, black treacle, baharat chantilly and crumble. Caramelised Celeriac at Cord, London Steven Joyce Located in a grade II listed Lutyens-designed building, Cord, by Le Cordon Bleu, is the first fine dining restaurant in London by the famed culinary arts institute. Founded in Paris in 1895, Le Cordon Bleu occupies a unique place in the history of culinary arts as one of the oldest and most prestigious cooking schools in the world. The focus remains on innovation so the vegan tasting menu here is both beautifully presented and creative. Highlights include black truffle shiitake, sourdough, and black garlic; globe artichoke with tarragon and mustard seeds; caramelised celeriac and for dessert, 70% Guanaja chocolate delice with caramel sorbet. Pastaio Pastaio Founded by British chef Stevie Parle in 2017, this friendly Italian restaurant aims to serve pasta that's both affordable and very tasty. Every morning, the skilled team makes fresh pasta by hand. For vegans, there is a 'green menu' with a delicious range of pasta dishes including Slow Cooked Tomato Sauce, Basil, Casarecce; Aglio e Olio, Crusco Chilli, Parsley, New Season Purple Garlic, Linguine; and Courgette, Mint, Garlic, Chilli, Casarecce. And don't miss the delicious starter, Aubergine caponata, tomato, olive, pine nut, raisin and mint. The quality of food and extremely reasonable prices is a winning combination indeed. Gulai Daun Singkong Pete, a vegan dish at Toba, London Toba This authentic Indonesian restaurant that takes you on a journey through the diverse culture of foods and flavors that represents multiple islands in Indonesia. Bringing that authentic Indonesian spice, expect most items to have at least a little bit of kick. The vegan offer is decent with highlights like Gulai Daun Singkong Pete (kale braised in traditional thick coconut milk sauce with tofu, tempeh and sator beans) and Crispy Fried Tofu Stuffed in Vegetable, served with Indonesian Sweet Soy Sauce. Cinnamon Club, Westminster Cinnamon Club Plant-based menus at Executive Chef Vivek Singh's Cinnamon Club are always a joy. From chargrilled achari cauliflower with a Peshawari sauce to Kolkata 'meat' style jackfruit curry, vegans are well catered for. There's also a separate vegan tasting menu for £45 that includes Pani Puri – tangy potato in semolina shell, mint and tamarind water; Spiced aubergine steak, pumpkin chutney, masala peanut or Tandoori cauliflower with carom seed, coriander chutneychutney, Kale, quinoa and sweet potato kofta, tomato lemon sauce, saffron rice or Jumbo morels with spiced tofu, tandoori king oyster, truffled millet khichdi shiitake crisps. Dessert is coconut and tapioca phirni with mango passion fruit jelly. Caramello, Bancone's twist on the creme caramel Milly KR & Jade Sarkhel Bancone has a great selection of vegan options including fried artichoke, romesco; chilli, garlic, parsley, spaghetti 'alla chitarra' and Cime di rapa, gnocchetti sardi, broccoli, pickled chilli. But the main reason to visit is for a vegan dessert that has been on the menu for two years by popular demand. The moreish dessert is a twist on a creme caramel is made with coconut milk, coffee and toasted buckwheat. Koyn, Mayfair Koyn Launched by Samyukta Nair, with chef Rose Chalalai in June last year, KOYN Thai has become known for its unique take on traditional Thai cooking, inspired by Rose's childhood in Bangkok, and also her years at her Paris-based restaurant, Rose Kitchen. Koyn Thai is hidden below Nair's Koyn Japanese, which continues to reside on the ground floor of the Grosvenor Street location. Chef Chalalai's green vegetable curry and warm grilled aubergine are both excellent vegan choices.
The Guardian
25-11-2024
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for spiced roasted cauliflower with chickpeas, halloumi and lemony bulgur
An easy weeknight dinner, with enough for a lunchbox the next day, too. Chickpeas, halloumi and pomegranate are always a winning combination and were a constant on my summer table, but you'll add plant points and an autumnal touch with the lovely, baharat-spiced cauliflower and hearty, lemon-spiked bulgur wheat base. If you don't have baharat, substitute with ras el hanout or a few generous tablespoons of rose harissa instead. Prep 15 min Cook 25 min Serves 3 1 medium cauliflower, cut into medium florets, plus any young leaves400g tinned or jarred chickpeas, drained and rinsed1 red onion, peeled and cut into eight250g halloumi, cut into 2cm chunks2 garlic cloves, peeled and finely grated2 tbsp olive oil 2 heaped tsp baharat 1 tsp sea salt flakes ½ tsp caster sugar (optional)200g bulgur wheat 400ml hot vegetable stockJuice and finely grated zest of 1 lemon, plus 2 strips lemon zest2 tbsp extra-virgin olive oil Seeds of ½ pomegranate15g fresh mint, leaves picked Heat the oven to 200C (180C fan)/390F/gas 6. Tip the cauliflower, cauliflower leaves, chickpeas, onion and halloumi into a large roasting tin, then mix in the garlic, olive oil, baharat, salt and sugar, if using. Transfer to the oven and roast for 25 minutes. Meanwhile, tip the bulgur wheat into a medium roasting tin, top with the hot stock and strips of lemon zest, and cover tightly with foil. When there are 15 minutes left on the cauliflower, pop the bulgur wheat on a lower shelf in the oven. Mix the lemon juice and grated lemon zest with the extra-virgin olive oil, then stir half of this through the bulgur wheat and drizzle the rest over the cauliflower. Taste and add a little sea salt, if needed, then scatter the pomegranate and mint over the cauliflower, and serve with the bulgur wheat.
