?A round-up of some of our favourite recipes and food-related features this week including Satsuma Tofu Steaks and Juicy Satsuma Orange Cake, Donna Hay?s Simple Paella, ?A wine?s a wine? for Robbie Burns and an interview with food critic Joe Warwick about ?Where Chefs Eat.?
Photo: nito/Fotolia.com
It is the season for citrus ? and satsuma oranges are among the sweetest varieties. We?ve put together a collection of sweet, savoury and boozy recipes featuring the fruit, including a Juicy Satsuma Orange Cake, Orange Quinoa Salad with Almonds, Olives and Feta, and a Basil-Satsuma Julep.
Where Chefs Eat: A Guide to Chefs? Favourite Restaurants edited by Joe Warwick, pictured (Photo: Phaidon)
If anyone knows where to find the best late-night eats, it?s a chef. Post-evening service hangouts, breakfast spots, local favourites, bargain and high-end eateries are all included in Where Chefs Eat (Phaidon, January 2013) ? an international restaurant guidebook edited by Joe Warwick featuring over 2,000 restaurant picks from more than 400 chefs. We talk to Warwick about the chefs and the restaurants included in the guide.
Photo: William Meppem/HarperCollins
This ?cheat?s paella? from Donna Hay?s Simple Dinners (HarperCollins, 2012) is full of flavour and quick to cook.
A glass of Scotch whisky is pictured on a portrait of Robert Burns (Photo: Pat McGrath/Postmedia News)
Today is Robbie Burns Day and Michael Godel is celebrating the Scottish poet?s birth by cracking open a Scottish beer. Godel also shares some Scotch advice as well as four wine picks.
Photo: Adam McDowell/National Post
The Paloma Rosa is Toronto bartender Christina Kuypers? rosy-hued take on the classic Paloma cocktail. Kuypers? version incorporates the bitter-sweet citrus flavours in Campari and Aperol, and the sparkle of Spanish cava.
And to finish, some tasty inspiration from the blog world:
Haggis with neeps and tatties (Photo: Christelle/Fotolia.com)
- Celebrate Robbie Burns Day with a Burns supper. Here are two haggis recipes to get your started from Rowley?s Whiskey Forge
- In honour of Australia Day tomorrow What exactly is Australian barbecue? from First We Feast
- Moroccan Roasted Beets with Pomegranate Seeds from Feasting at Home
- Ethereally Smooth Hummus from Smitten Kitchen
- A Galette of Winter Greens from The Yellow House
Source: http://o.canada.com/2013/01/25/best-of-food-and-drink-this-week-34/
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