Latest news with #spice
Business Post
2 days ago
- Lifestyle
- Business Post
Classic summer wines from Aldi with Cathal McBride
Award-winning wines, vibrant flavours and unbeatable value, ALDI's range shines again this summer with a stellar line-up. From crisp Champagne to zesty whites and vibrant rosés, check out my pick of the perfect summer sips, including highlights from the Specially Selected range, which offers great quality and great-value bottles. Whether it's a garden party, casual dinner or grand soirée, there is a wine here to elevate every occasion. Veuve Monsigny Champagne Brut €23.99 No summer soirée is complete without some refreshing bubbles—and none more so than Champagne. The award-winning Veuve Monsigny Champagne Brut, crowned World's Best Champagne, delivers enticing aromas of crisp apples, macadamia nuts, toasted notes, and white florals. Its clean, crisp palate is brilliantly evocative, with vibrant citrus acidity and a strong mousse. Undoubtedly superb value for money and universally crowd-pleasing, this is also an elegant and refined wine suited to any occasion. Kooliburra Cabernet Sauvignon €9.99 This is made with grapes from two of Australia's most famous winemaking regions, Coonawarra and Barossa Valley, both known for their outstanding Cabernet Sauvignon. Ripe fruits draw you in with notes of blackcurrants, dark cherries, a touch of green pepper and spice. The palate is plush with dense fruit, balanced by ample acidity and lengthy tannins. A well balanced wine to coincide with the smoky elements of BBQ meats but also roasted beef, lamb and chargrilled vegetables. Pierre Jaurant Le Petit Poulet Rosé €8.99 A delightfully fresh nose with engaging ripe red berries sits alongside a layer of lime zest and white flowers from this southern Rhône blend. The palate represents much of the same as where vibrant red berry fruit marries alongside some textured stone fruit. Zippy with a good mouthfeel and body, this is a fun yet elegant rosé that's ideal for summer fare, think roast chicken, salads, and even dishes with a spicy edge. Delightfully quaffable and a summer bargain. Specially Selected Pinot Grigio Blush DOC €7.99 From ALDI's Specially Selected range this shows a stunning rose gold colour in the glass, obtained from the skins of the grapes. Ripe red berries present on the nose with a fleck of blood orange citrus and fresh minerality. A rounded mouthfeel with vibrant grapefruit citrus acidity to hold court is followed by a lengthy peppercorn finish, and a light tannic structure makes it ideal with food. Pair with an array of seafood such as grilled prawns, summer salads and soft cheeses. Specially Selected Freemans Bay Gisborne Pinot Gris €9.49 Another top-drawer example from ALDI's Specially Selected range, this New World Alsatian style Pinot Gris flourishes with exuberant aromatics of lemon zest, white flowers, acacia, mango and apple. The palate is nicely balanced, fresh with green apple and melon with a rounded harmony and crisp with a delightful lemon acidity. Bright and elegant, this is great value for money. Perfect with seafood risotto, light pasta dishes, salads or roast pork. Castellore Organic Prosecco DOC Extra Dry €14.49 Another award-winning wine, this Prosecco from a family-run winery in the Veneto region in Northern Italy offers delicate and engaging aromas of pear and apple, with a fleck of toasted nuts and lemon spritz. Fresh, fun, convivial and bright, this is an extra dry Prosecco with a lot of personality and summer freshness. A brilliant value organic wine and an ideal aperitif for your summer gatherings.
NDTV
5 days ago
- Entertainment
- NDTV
Review: Discover A Different Side Of Veg Thai Cuisine Through Toa 66's Tasting Menu
One of the things I love most about dining out in Mumbai is how it always has the potential to surprise, educate and thrill - mostly at the same time. There are dazzling venues that wow with grandeur and make headlines with celebrity clients. But there are also quieter, cosier spots that impress due to a different kind of refinement. We recently visited one such establishment that we would classify under the latter category. Toa 66 is an intimate 26-seater Thai restaurant in Churchgate. But you will not find most of what is "popularly" associated with Thai cuisine here. What you will find instead are various niche discoveries as well as Thai delicacies reimagined as vegetarian treats. Intrigued? We sure were. Toa 66 is a vegetarian tasting menu-only restaurant founded by Ishaa Jogani Shah and Deval Shah, who is a hospitality entrepreneur. This is the couple's first restaurant venture. Ishaa drew on her experiences growing up as a vegetarian foodie in Bangkok to conceptualise Toa 66. There's also a husband-and-wife duo at the helm of the kitchen. Thai chefs Kanchit and Natanong Vongvichai bring over 35 years of culinary experience to this Mumbai restaurant. Their creations reflect their mastery of traditional techniques that they use to work magic with seasonal ingredients. The calm ambience is characterised by warm tones and wooden elements. There's a sense of intimacy that makes it feel homely and personal in a good way. Our meal began with bowls of Kway Tiew Pak Mo, featuring an aromatic broth with water chestnut ensconced inside rice noodle sheets. Since our visit was during the rainy season, this mix of soup and slurp was especially comforting. The next course, Krathong Thong, provided a different sensation to enjoy. We bit into delicately crisp cups filled with a pounded vegetable stuffing and topped with a sweet mango puree. The course that followed was a take on Thailand's famous "drunken noodles" or Pad Kee Mao. This spicy dish contains no alcohol. It is believed to have been nicknamed so because it's eaten as a hangover cure. Others say it's called "drunken" because it pairs well with chilled beer. The original version features stir-fried rice noodles, vegetables, meat, chillies, garlic, soy sauce and fish sauce. Toa 66's Popiya Khi Mao reinvents it by wrapping the stir-fried veggies in rice paper and using green peppercorns to add heat. The result is reminiscent of a spring roll. It's had an unapologetically high level of spiciness. We had to take extra sips of our (sweet) drinks to combat the effect of the fiery morsels. Depending on your spice endurance, it could be a treat or a terror. We were glad a cooling palate cleanser - the Watermelon Larb - was next. The juicy fruit was topped with a little toasted sticky rice, kaffir lime, and shallots. A hearty portion of Northern Khao Soi arrived as the main course. This is not the popular Burmese version that's a staple at many Asian restaurants. Rather, this is a spicier version which has influences from Northern Thailand as well as Burma. Soft rice noodles were submerged in a broth that was rich but not too thick. It was filled with the goodness of different types of veggies and spices, making it a satiating meal in itself. The next course felt felt a precursor to the main dessert. Khao Niao Mamuang features ripe mango specially sourced from Bangkok, served with sides of sticky rice and coconut cream. After the elaborate flavours of the Khao Soi, this light plate soothed our taste buds and prepared them for a final indulgence: the Thai Cannelle. This sweet treat ensured our meal ended on a bang. We loved every bite of this soft steamed date cake, enhanced with salted toffee, crunchy roasted Thai cashews, and a scoop of coconut cream. During our meal, we tasted multiple zero-proof drinks that elevated our experience of the food. If you want something fuss-free yet fun, we highly recommend the Parallel, a fizzy concoction of apple brew and jasmine tea spiked with cinnamon. We also liked the Bangkok Glory, which was like a Thai lemon soda infused with the tartness of kaffir lime leaves, lemongrass and galangal. Coffee lovers, don't miss the Cafe Yen made with Thai coconut milk and cold brew. We asked for ours to be strong, and it didn't let us down! We also tasted the Bad Thai, which was explained to us as a take on Pad Thai in a glass (a combination of vanilla-spiced house "rum," clarified coconut ice cream, Pad Thai dressing and lime). We must admit, this one turned out to be a bit too experimental for our taste. But the attempt was nevertheless appreciated. In general, it was heartening to discover zero-proof sips that exuded balance and attention to detail usually found in cocktail programmes. The city needs more thoughtful mocktail menus like this one. Toa 66 doesn't serve any alcohol (yet), though Deval told us that a specialised beer and wine programme is in the works. Most tasting menu restaurants in the city feel exclusive and sumptuous. There's a sense of opulence that delights, but it may not put everyone at ease. Toa 66 shows that tasting menus don't need to be imposing experiences, nor do they need to be overly complicated. Its approach is more of a casual, open embrace - one we're glad we surrendered to.
South China Morning Post
6 days ago
- General
- South China Morning Post
How Sichuan peppercorns give dishes that numbing mala flavour, and a recipe idea
The spice we know as Sichuan peppercorn is not actually part of the pepper family, although it is used in the food of China's Sichuan province (as well as in a few other cuisines). The spice is very fragrant but the effect on the tongue is less a flavour than a tingling sensation that numbs. The Sichuan peppercorn is the fruit of a type of prickly ash that belongs to the citrus family – and because it can carry citrus canker bacteria that has the potential to decimate the citrus industry in the United States, it cannot be imported into that country unless it has been irradiated. When buying Sichuan peppercorns, look for a bright, reddish colour; if they are dull and brown, they will not be very aromatic. Despite their name, Sichuan peppercorns are not from the pepper family; they are the fruit of a type of prickly ash that belongs to the citrus family. Photo: Shutterstock To enhance their fragrance, Sichuan peppercorns are usually toasted by being stirred in an unoiled pan. They can also be lightly fried, with the spice imparting its numbing sensation to the oil used.
South China Morning Post
6 days ago
- Business
- South China Morning Post
Brothers showcase turmeric and its golden status in Macanese cuisine
03:53 Casa Maquista chefs highlight turmeric's role in Macau's culinary identity Casa Maquista chefs highlight turmeric's role in Macau's culinary identity Back in the 1500s, when the Portuguese were sailing to and from Asia on their spice trade routes, turmeric was among the goods carried aboard their ships. This earthy, warm spice from the ginger family is instantly recognisable for its golden-orange hue and prized for its superfood properties. Fast-forward to 2025, and brothers Pedro and Mauro Almeida are experiencing their home country's maritime history in their own way. Both came to Macau from Portugal and are discovering the aromatic power of turmeric through their work as executive chefs of Casa Maquista, a Macanese restaurant located in the city's Taipa Village. Brothers Pedro (left) and Mauro Almeida are executive chefs at Casa Maquista, a restaurant located in Macau's Taipa Village that specialises in Macanese cuisine. 'If I have to pick a spice to represent Macau, it will be turmeric – it is found in a majority of Macanese recipes,' Mauro says. Pedro moved to Macau first, in 2016, and his first taste of the local cuisine was at a friend's home. His initial impression was that of familiarity: 'I found it similar to some Portuguese dishes, although it seems like they replaced the main ingredient with something sourced locally. It happens in many Macanese dishes.' He notes that the elements of Macanese cooking mirror the centuries-old sailing routes of Portuguese explorers and traders. 'In my opinion, Macanese cuisine reflects the journey of the Portuguese around the world. They picked ingredients from Brazil, ingredients from Africa, ingredients from India. And when they arrived in Macau, they finally put it all together and they created Macanese cuisine.' Mauro, who arrived in Macau in 2018, says: 'The flavours are very similar to Portuguese cuisine, but they have the smell of Asian cuisine.'
The Sun
15-07-2025
- Health
- The Sun
Urgent warning over vapes laced with deadly ‘zombie drug' – as children rushed to hospital
VAPES laced with the deadly 'zombie drug' spice are turning up in British schools and leaving kids in hospital. Wiltshire cops say tainted vapes flogged on Snapchat are flooding schools, leaving kids suffering seizures and terrifying personality changes. 4 "I'd urge parents to have conversations with your child about the dangers and risks as well as what happens if they do use a vape which is contaminated with something," PCSO Jon Akehurst, said in a statement. "Make it clear that if you do take these things, it has an impact on your life. Spice is a nickname given to synthetic cannabinoids - lab-made drugs that were originally designed to mimic the effects of cannabis. However, it is usually much stronger than cannabis, causing terrifying side effects like seizures, heart attacks, and breathing trouble. Victims also suffer dizziness, vomiting, racing hearts, sweating, panic attacks, and paranoia. streets littered with near-unconscious addicts. Now they're using new gadgets in schools to sniff out the dodgy vapes and keep children safe. It comes as the ban on single-use vapes has come into effect, part of a tough crackdown designed to stop kids from getting hooked and reduce waste. The force is working with Bath University, Swindon Borough Council and Wiltshire Council to test any suspected contaminated vapes to mitigate any further risks to students. Officers are urging parents to talk to their children about the dangers of using contaminated vapes after the discovery. "If you are concerned about your child, there are people that can help and support you," Jon added. "Unfortunately, with spice there can be many different reactions. "We've seen vomiting and behaviour changes, and we've had an incident where there were concerns that a child was having a fit. "The reactions can be very, very broad. Behaviour changes seem to be the biggest concern for schools, with students being fine before lunch, but after lunch they are elevated in aggression, say," A shocking study last year found that one in six vapes confiscated from school children in England was found to be laced with the 'zombie drug' spice. 4 Meanwhile, Public Health Wales reported testing 196 vape e-liquid samples, finding over a third contained synthetic cannabinoids. In March, The Sun joined Greater Manchester Police on an armed raid to expose armed gangs selling kids vapes laced with the deadly drug. Professor Chris Pudney, an expert in biotechnology from the University of Bath, conducted tests using the world's first portable device that instantly detects synthetic drugs. Working with concerned schools and police forces, he tested 596 confiscated vapes and discovered Spice at 28 out of 38 (74 per cent) of schools across London, the West Midlands, Greater Manchester and South Yorkshire. What is Spice? The synthetic cannabinoids collectively known as Spice are made up of a range of amphetamines and other laboratory-created chemicals that vary wildly from batch to batch. Users smoke, drink or eat Spice, often in tea. Before the ban on psychoactive substances in 2016, it was being sold either over the counter or online under a variety of brand names such as Annihilation and GoCaine. It is highly addictive with withdrawal symptoms said to be worse than coming off crack or heroin. Users can suffer vomiting, seizures, terrifying hallucinations and severe psychotic episodes after consuming the drug, according to the NHS. Other side effects can be severe and unpredictable. They include inability to move, dizziness, and breathing difficulties. Chest pain and heart palpitations are common. Extreme anxiety, paranoia, and suicidal thoughts may occur. Psychosis and stomach problems like vomiting or diarrhea can happen. In some cases, acute kidney injury is reported. Spice appears particularly rife in Birmingham and Manchester, where a number of users have been hospitalised after taking the drug. The substance is sometimes dubbed the "zombie drug" because of the effect it can have on users, who are often seen staggering around. An ex-spice addict has described the sensation to Metro, saying: 'You just feel brain dead half the time. They say people look like zombies, and that's how it feels." The substance was declared unfit for human consumption by the very person who invented it. Organic chemist John Huffmann accidentally created it in 2006 when searching for a new way of developing anti-inflammatory medication. Two years later the substance began surfacing on websites, usually advertised as a form of incense or plant fertiliser. The drug has been described as similar to cannabis but others have cited effects more like powerful hallucinogenics such as LSD. An even more dangerous crystal form emerged in 2017, believed to be around 20 times more potent than the "usual" strain. About one in six (16.6 per cent) of the vapes contained Spice, while roughly one in 100 (1.17 per cent) contained THC, the psychoactive component of cannabis. 'Some have come quite close to death' Earlier this year, pupils from Unity City Academy in Middlesbrough were hospitalised after using contaminated vapes. Meanwhile, a teenage girl from Teesside nearly died at school after trying a vape laced with the deadly spice drug. Back in 2019, nine teens collapsed after unknowingly vaping synthetic cannabinoids. And in March, two schoolboys in Dalkeith, Scotland were rushed to hospital after taking just one puff of a suspected spice-laced vape. Dan Griffiths, 40, from South Shields, has seen first-hand the damage spice vapes can cause after his 14-year-old son Ash smoked one earlier this month, and collapsed. 'Ash had no idea what was in it,' Dan revealed. 'After a couple of puffs, he collapsed, and his friends were standing there laughing at his reaction. 'Thankfully, a passing nurse saw it and called an ambulance. 'Since then, he's had six seizures, and we're constantly in and out of the hospital. It's changed his life forever.' 4 Professor Pudney said: "Teenagers think they are purchasing vapes or vape fluid containing THC or nicotine when, in fact, they are laced with Spice. "We know children can have cardiac arrests when they smoke Spice, and I believe some have come quite close to death. "Headteachers are telling me pupils are collapsing in the halls and ending up with long stays in intensive care. "This is not just a niche, one-off occurrence that happens in a school far away from you, this is something common. "As we go into the school holidays, if we can have an open dialogue and talk with children about the risks they face, then they've got a chance of making a different choice."
