French meets Japan supper club at Mirey’s Restaurant

My friends Gerry and Ko have set up a popup restaurant in south London, showcasing their creative talent and delicious food. The event took place in the London Cooking Project, a community-run culinary initiative in Battersea aimed at fostering budding catering talent in the area. We signed up and were provided with this tantalising menu. During a fairly manic pre-Christmas week it was lovely to … Continue reading French meets Japan supper club at Mirey’s Restaurant

Chilled scallop canapés with smoked paprika, seaweed-butter and lime

These sound fancy but they were quite easy to put together and can be made in advance, so they’re easy to serve if you’re having a party. Get about one scallop per guest (or two if you want to make it a more substantial dish than just a canapé). I love scallops. My dad was a scallop diver so they’ve never been far away from … Continue reading Chilled scallop canapés with smoked paprika, seaweed-butter and lime

Fusion Food: Seaweed Butter for Martini Canapés

Seaweed butter on a cracker with tsukemono cucumber pickles in the background. I recently enjoyed a discovery taster menu at the beautiful Michelin-starred Greenhouse restaurant in London’s upscale Mayfair area. I didn’t have any martinis as I didn’t want to spoil my palette before the dining extravaganza but the setting was beautiful, the food utterly inspiring and the service convivial and professional; in-depth but relaxed. … Continue reading Fusion Food: Seaweed Butter for Martini Canapés

The Sri Lankan Arrack Martini – the Serendipitini

   I have been working on this concept for a long time. It’s not a true martini, but it aims to serve a similar purpose, especially for those in Sri Lanka, perhaps without access to gin or vermouth. I resisted pressure to name it the Tamil Tiger Martini (it’s fiery, complex and deadly) as this would feel wholly inappropriate after Sri Lanka’s bitter internal tragedy. … Continue reading The Sri Lankan Arrack Martini – the Serendipitini

A Spicy Umami Michelada

A London variation on the classic Mexican drink.    As I’ve said before, I don’t always drink martinis. I also like beer and lager, to name but a few alternatives. I recently wrote about the Mexican drink Micheladas and here I’ve come up with another variation. In its most simple terms, a Michelada contains beer/lager, the juice of a lime, a dash of Worcestershire sauce and a … Continue reading A Spicy Umami Michelada

Gin and Tonic advice courtesy of @GinMonkeyUK

This isn’t a standard martini post but the Gin Monkey very kindly gave me some advice on tonic water for those of you who would like some guidance for making G&Ts. I don’t drink G&Ts very frequently anymore but they were my drink of choice before I discovered the simplistic power of a martini. Her basic rule for tonic is to stay away from artificial … Continue reading Gin and Tonic advice courtesy of @GinMonkeyUK

Salmon tartare canapés

Olives are the nibble most closely associated with martinis but I always think that seafood is one of the best matches. It’s fresh, cold and goes well with citrus, just like a good martini. Consuming seafood also brings its own element of danger (food poisoning? Mercury?), much like the danger associated with drinking a strong martini. So here is a simple and easy recipe for … Continue reading Salmon tartare canapés