All tagged Highly Recommended
Mine’s the best; a hunk of meltingly-braised, off the bone lamb shoulder, over which is draped a front-foot-sharp salsa verde, that converges with the cooking juices into the gravy, to be enjoyed with soft polenta, that was ultimately the deal maker.… READ MORE
Looking like a Brutalist masterpiece is a generous pile of roast pumpkin wedges with sage, in a bed of roasting oil, topped with rustic strips of Parmesan and drizzled with balsamic vinegar. It should be the dictionary definition of pure comfort… READ MORE
It’s a meaty, minced ragu that tastes like it’s been simmering for days to layer flavour complexities beyond any gaminess. The ‘crushed swede’ makes it another dream pairing, with something in there amplifying its earthy sweetness and its texture is something else… READ MORE
Showcasing dishes from Brad Carter’s Chicken Club, One Star Döner Bar and fine dining from CBC’s Signature Tasting Menu, in the polished surroundings of the 150 Club at Villa Park and it comes with ‘best seats’ in the house to watch the match… READ MORE
My favourite of the lot—an almost impossible decision… so, let’s go joint first—was the smoked and pickled Cornish mussels, with its umami-charmed sour in harmony with the sweet, warming heat of fatty Iberico ‘nduja… READ MORE
It’s another umami-loaded jaw dropper picking up the sweet, grassy flavours of the lamb, then bouncing them around my palate before slam dunking them onto my taste buds... Damn, it’s FKN good… READ MORE
The biggest surprise is whilst the Kagoshima wagyu A5 is indeed the fat-primed meat bomb that’s expected and further boosted by an umami-loaded 4-year-old soy sauce, it’s matched stride by stride by a buttery, crusted pommes Anna-style hash brown… READ MORE
I’m not nearly so honourable when it comes to the next plate that offers up a fresh take on mozzarella, with stewed flat piattone beans and sweet datterini tomatoes, fresh mint and topped with the crunch of fried breadcrumbs. It’s a dish that offers a titanic blow for blow battle of textures and flavours… READ MORE
The bright pink, medium rare onglet boasting a fire-licked crust is as melt in the mouth as meat gets, with an almost spicy peppercorn sauce emboldened with cream and brandy served with chips that offer perfect crunch, despite being smashed into the gravy for dredging purposes… READ MORE
Chakalaka is every bit as good as it sounds; beans in a softly spiced and lightly sweet tomato sauce. A swirl of whipped goats cheese offers the perfect earthy tart limelight to meltingly moist lamb combining with crispy shards and a lick of hay smoke… READ MORE
My tempura battered soft shell crab brings the same joy from the matchstick potato and buttery sweetness of the demi-brioche bun. The subtle flavour of crab is bolstered by mango and chilli salsa, shellfish mayo, pickled cabbage, picked white crab meat and lemon… READ MORE
Build-your-own anchovies on toast starts the belief that we’re looking at very well priced food. A generous pile of superior quality anchovies—meaty, firm and packing umami with the saltiness—sit on top of fresh tomato reduced almost to a sweet puree and then also a zesty, tangy and fragrant salsa verde… READ MORE
