Wagamama - coming to Belfast!

.. for Wagamama to come to town.. And guess what?! It is!! The much-loved Japanese restaurant will be opening in Belfast’s Victoria Square in time for Christmas.

Niall and I are so excited by the news! If you’ve been to a Wagamama resturant then you’ll know why – If not, then you are in for a treat!

I lived in Nottingham for a while and I was lucky enough to have a Wagamama at the bottom of my street – I originally ventured in when I couldn’t face another evening of cooking for one person, but after that I subconsciously found more and more reasons to eat there. I loved everything about the experience: the smells and sounds of the open kitchen when you arrive; being seated at the ‘communal dining’ long benches that replace the traditional table and chairs, creating an authentic Asian dining experience; and the arrival of the food, with steaming bowls of delicious broth and noodles being a specialty.

Wagamama is all about Positive Eating and Positive Living, a philosophy that they explain as “combining fresh and nutritious food in an elegant yet simple setting with helpful, friendly service and value for money”. The food is certainly fresh and you leave the restaurant feeling very virtuous (and satisfied) which is perfect if, like most of us, you love eating out but are worried about putting on weight.

Our favourite meals at Wagamama in Nottingham (and this is hard to pin down as there were many!!) were -

• ebi katsu – deep-fried prawns in panko breadcrumbs, served with a spicy chilli and garlic sauce garnished with lime
• edamame – steamed green soya beans with either salt or chilli and garlic salt
• miso soup and japanese style pickles
• seafood ramen – noodles in a vegetable soup topped with grilled smooth dory, prawns, squid and seasonal greens.
• teriyaki soba-grilled teriyaki beef on a bed of teppan fried soba noodles with curry oil, mangetout, chillies, bok choi and sesame seeds

There was also an amazingly gooey chocolate cake with wasabi.. I could go on and on and on as the menu really is delicious!! And the best thing is that everyone will find something they like – there are lots of chicken and rice dishes for those who aren’t as adventurous or who have a plainer palate. Knives and forks are available but it’s alot of fun trying to master the chopsticks.

Roll on christmas is all I can say!

50 new jobs for Belfast

Wagamama’s opening in the run-up to Christmas means that there will be new jobs in the service industry, including waiters and waitresses, administrative staff, line chefs, managers and supervisors. They’re currently recruiting for a Head Chef and Senior Management positions – CV’s should be submitted with a covering letter to chris@wagamama.ie.

Other information

“Wagamama” means “naughty/wilful child” although it is probably more accurately translated as “selfish”.

You can visit the Wagamama website at www.wagamama.com.

Chef Niall McKenna at James Street South

There are times when you taste something so good that it becomes an event. You just know that it’s special and you’ll be reminiscing about it in years to come. That’s what this was – on Tuesday 29 June 2010 we tasted Chef Niall McKenna’s Poached Rhubarb and Strawberry Jelly with Yellowman and Lavender Ice-cream. It’s a date we’ll remember.

Kelly and I had been invited to a lunch at James Street South to celebrate Niall’s recent success in The Great British Menu. For those not in the know, Niall not only won the Northern Ireland heat of the competition, but his dessert beat all-comers from across the UK to win it’s place at a banquet attended by Prince Charles. To say that we were looking forward to this is an understatement.

With only 25 other people there we got the chance for a good chat with Niall and his wife Joanne, and two nicer, more unassuming people you couldn’t hope to meet. Even as dedicated food-lovers, it was a bit intimidating to talk to Niall – the man clearly lives for food, and his knowledge and enthusiasm seems to know no bounds. Sipping our champers, I think Kelly and I would have been happy if that was our lot – talking with our two hosts about restaurants, the quality of ingredients, the pressure of cooking during The Great British Menu, and anything else that sprang to mind – but in too short a time it was over and the time to eat was upon us.

Now, don’t get me wrong, I’m not glossing over the starter and main course because of any shortcomings: quite the contrary, they were exceptional. The lobster, langoustine and scallop in the starter were sweet and meaty, and complimented perfectly by cucumber and a light sea-weed butter. The main of Shorthorn Beef was tender and perfectly moist, served with sweet little roasted onions and broadbeans and breadcrumbed bone marrow.. Oh, it was so unctious and just exploded with juicy goodness – it has to be one of my favourite things to see on a menu.

Even taking these highlights into account though, the celebrated dessert simply stole the show.

Chef McKenna had joked that it was only jelly and ice-cream, but if that’s the case it’s the best jelly and ice-cream you’ll ever taste. The strawberry jelly was sweet and sharp without over-powering the poached rhubarb – the lavender ice-cream was marvellously delicate and subtle, and a wonderful background flavour as I crunched through the delicate tuile and the Yellowman dust that encrusted the ice-cream. All the flavours seemed so perfectly balanced – a dish that was just full of the best things of Summer. At the first mouthful our table of 8 people slipped into silence – just before a chorus of synchronised moans and the rattle of cutlery on china that comes with some serious tucking-in.

The fact that a local chef and a local restaurant can deliver this sort of quality speaks volumes about the changing food-scene in Northern Ireland – and places Niall McKenna at the very top of his profession.

What made the whole meal even more enjoyable was the knowledge that the ingredients were locally-sourced: from the milk from Glastry in County Down, to the strawberries from Armagh, to the honey from the grounds of Malone Golf Club. We were lucky enough to have Joanne seated at our table and she talked passionately about the importance of fresh, quality ingredients and the need to support our local producers – and after such a fine lunch there certainly wasn’t any disagreement from the diners!

Thanks and congratulations once again to Niall and Joanne McKenna – as we walked out of their restaurant Kelly and I were talking about returning as soon as possible to get our strawberry jelly fix. I can see a new favourite topping our list of the best local restaurants..

Other information

James Street South
21 James Street South,
Belfast
BT2 7GA
Northern Ireland
T: 028 90434310
E: info@jamesstreetsouth.co.uk
W: www.jamesstreetsouth.co.uk
You can follow James Street South on Facebook
You can also find James Street South on Google Maps.

The good news is that Niall is serving these dishes (and more) in his restaurant so you can enjoy the taste of the Great British Menu – you can click here to see the Great British Menu at James Street South.

Observer Food Monthly Awards

We’ve just noticed that voting for the Observer Food Monthly Awards is open. The competition closes at midnight on Friday, June 25th – so get voting now!

The categories include Best Restaurant and Best Food Blog (hint, hint), but we think that Co Couture, those marvellous gourmet chocolatiers located on Chicester Street in Belfast, deserve your vote in the Best independent local shop or online retailer section.

Besides getting to see your favourite local restaurants, shops and blogs getting the recognition you think they deserve, you’ll also be entered into a draw for All reader votes will be entered into a draw to win a foodie weekend in Flanders and a six course dinner at Fifteen, Cornwall – amongst other prizes.

The judges

Judging of the entries will take place in July. The prestigious 12-person panel includes such luminaries as Nigel Slater , Mariella Frostrup and Mark Hix.

Other information

You can click here to vote in the Observer Food Monthly Awards.

Chilli and Chocolate start a vegetable patch

One of my favourite childhood memories is of sitting on our back step, shelling and eating the peas that we grew in our garden. I’ve always wanted to relive those halycon days by growing my own veg – fresh, ripe, and not a plastic tray or piece of cling-film wrap in sight.

Now, Kelly and I aren’t green-fingered in the slightest. Between us we’ve managed to kill more than our fair share of household plants so, for obvious reasons, we hadn’t taken the plunge and planted our own vegetables.. Until now!

Armed with bone-meal, plant food, trays of sprouting plants, trowel and watering-can I attacked the overgrown flower-bed in our garden, with Kelly directing operations as project manager (read into that what you will!). It did take a lot longer than I expected – plenty of mud, sweat and tears were involved – but finally we were able to sit back and survey our burgeoning crops.. Beetroot, broad beans, and runner beans. I’m already planning which recipes our own vegetables will grace.

We’ll keep you up-to-date with how our vegetable patch develops – but for now we’ll keep our green-fingers crossed for success!

Ps. Any tips for growing healthy, tasty veg are always welcome..

You can see more photos hereImage 1

Sunnier days ahead?

Well, maybe..

After the monsoon-like rainfall and thunderstorm yesterday you might be forgiven for thinking that the brighter, warmer days of summer are still a long way away, but it doesn’t mean we have to do without the flavour of the BBQ.

Although those three little letters usually conjure up images of burnt sausages, life-threateningly undercooked chicken, and simple salads, this doesn’t have to be the case. With a little know-how your barbeque can be one of the very best ways to cook meat, turning a simple steak into the star of an elegant dish fit for any dinner party.

Our friends at The Roasting Plank Company have the proof: Student chef Dan Millington entered a national competition using their Beech Wood Papers and won the coveted Gold Medal. He is now The Caterer, Licensee and Hotelier Student Chef of the Year 2010.

We’ve managed to get our hands on Dan’s winning recipe – Roasted Breast of Corn-Fed Chicken Wrapped in Beech Wood Paper.

Congratulations Dan.. And The Roasting Plank Company!

Other information

You can use your planks (or papers) with or without a barbeque – and on the rainiest of days. You can still read about how we got on using our Plank.

Weather do your worst!

Autism Initiatives Northern Ireland

Are you ready for a change of career?

Autism Initiatives Northern Ireland are advertising a Project Manager/Food Technologist post in the Castlereagh area of Belfast.

After training as a Chocolatier you’ll develop and manage the business while offering training and employment opportunities to people with Autism Spectrum Conditions (ASC) and associated disabilities.

The essential criteria includes:

• You must be creative and passionate about food/chocolate and creating new products
• Have the vision to create and market a profitable chocolate product
• Have a desire to train/mentor people with disabilities

You can read more about the job at Autism Initiatives NI.

Carluccio's delivering to Northern Ireland

When Kelly and I visit London our itinerary always includes at least one meal (and a bottle of wine or two) at a Carluccio’s restaurant. Aside from the delicious, authentic Italian food, the friendly staff, and the pocket-saving prices, the in-store deli is a treasure-trove of mouth-watering treats: from truffle butter to dried porcini, imported Italian liqueurs and wines to specialty chocolates.

Carluccio’s was founded in 1991 by chef Antonio Carluccio and has flourished ever since, with 43 locations across mainland UK. When we noticed that they had opened a branch in Dublin (March 2008) Kelly and I were over-the-moon, hoping that a Belfast location was on the cards.

While we’re waiting, however, we can now get our Carluccio’s “fix” online. Until recently they couldn’t deliver to Northern Ireland – but that has all changed! So, as a special treat for Kelly, I ordered a box of Italian delicacies..

You can see more photos hereImage 1Image 2

The delivery from Carluccio’s

• Limoncello Di Sorrento 70cl – £19.50
• Vin Santo D.o.c. 37.5 Cl – £16.50
• Cantucci Al Cioccolato (Chocolate Cantucci Tuscan Biscuits) 300g – £4.95
• Burro Al Tartufo (Truffle Butter) 80g – £4.95
• Sugo Al Nero Di Seppia (Cuttlefish Ink Sauce) 140g – £2.95

Limoncello Di Sorrento

Limoncello is a lemon liqueur from Southern Italy, and Sorrento in particular. Served after a meal, it’s an intensely lemon-flavoured digestif that was particularly to Kelly’s liking.

Vin Santo and Cantucci Al Cioccolato

A Tuscan dessert wine, and similar in some ways to sherry. We followed the directions from Carluccio’s an dunked our Cantucci biscuits into the sweet, fiery drink which really enhanced the almond flavour of the biscuits. Delicious, and a nice way to finish a meal when you have guests for dinner.

Burro Al Tartufo

The truffle butter is the one product that we longed for when Carluccio’s didn’t deliver to Northern Ireland – we’d lament the delivery policy as we salivated over the thought of the white, creamy butter infused with the dark, earthy flavours and aromas of the truffle. We enjoyed ours on toasted crusty bread, which was delicious – but I have a feeling that the scrambled eggs with a dollop of truffle-butter melting over the top that we have planned will be amazing.

Sugo Al Nero Di Seppia

We haven’t tried this yet – but I have a great recipe for Spaghetti in Squid Ink Sauce. Make sure you check the blog in the near future for the recipe and photos of how I got on.

What we thought

Finding ingredients and specialist goods in Northern Ireland can be frustrating – impossible, at times – but with the change in the delivery policy at Carluccio’s a world of authentic Italian tastes are a mouse-click away.

We both loved the various products – each and every one was delicious and had us looking up the site to see what else we could order.

The delivery charge was £5.60 – it sounds a lot but, considering the weight of our parcel, I thought that it was fair enough.

You might have already picked up on the fact that we love Carluccio’s.

Other information

You can visit Carluccio’s online at: www.carluccios.com/.

After some wrangling over their rental agreement for the Dawson Street premises in Dublin, and after the reported closure of the Dublin branch, I’m pleased to report that all is well. A week after closing it’s doors an agreement was reached between the restaurant chain and the landlord, saving around 60 jobs and ensuring the future of one of our favourite restaurants in Dublin.

You can find Carluccio’s in Dublin at:
Carluccio’s
53 Dawson Street
Dublin 2
T: (01) 6333957
W: www.carluccios.com
You can also find Carluccio’s – Dublin on Google Maps.

Congratulations and be prosperous

Congratulations and be prosperous in the Year of the Tiger!

Goodwill might be thin on the ground in St. George’s Market this weekend, however, with chefs from Chinese restaurants across Belfast competing in a special masterchef event organised by Belfast City Council. The challenge will take place this Sunday (February 14th 2010) as part of the annual Chinese New Year celebrations.

As well as providing some entertainment on Valentine’s Day, the event is another stage in a successful campaign by the council’s food safety team to encourage Chinese takeaways to include healthier options on their menus.

High Sherriff of Belfast Councillor Christopher Stalford, who will be on the judges’ tasting panel, said: “More than 50 chefs from Chinese restaurants across Belfast took part in our healthy cooking workshops last year, with celebrity chef Nancy Lam; and to build on that success, we thought this would be another way of getting the ‘healthy’ message out there.

“Research shows that Chinese food is the takeaway of choice across the UK but very often the nutritional value is reduced because the recipes have been adapted to suit our ‘westernised’ palette.

“The aim of this project is to encourage takeaways to include healthier options on their menus and for chefs to go back to their traditional, healthy roots.”

This Sunday’s competition will see chefs prepare one meal which will be judged on its taste, nutritional value, and how hygienically it has been prepared.

Joining the High Sherriff on the judging panel is Jeremy Chan, owner and chef of Sinley restaurant in Cookstown, and William Lam from the Chinese Chamber of Commerce.

The winning chef will be announced at the event and they’ll enjoy a two night stay at Galgorm Manor in Ballymena, sponsored by Firmus Energy. The winner will also be invited to the annual Chinese New Year gala dinner at Belfast’s Europa Hotel.

Details

• The masterchef event runs from 12pm to 2:30pm.
• There’ll be a spectacular Lion Dance from 1pm to 3pm.
• Entertainment includes acrobats, jugglers, martial arts demonstrations and Chinese arts and craft workshops.
• If you’re hungry there will also be lots of food stalls selling local and global cuisine.

More information

For more information visit www.belfastcity.gov.uk/events.

Direct Wine Shipments

These are exciting times here at Chilli and Chocolate!

We have a lot of things planned for 2010, but the newest development and one which we’re most excited about is working with Direct Wine Shipments.

The main reason for starting Chilli and Chocolate was to let you know about what was available out there – products, producers, and providers that Kelly and I love and which we went back to again and again. Another reason was to allow you to get to know some of the producers and store-owners, to allow you to talk to them and find out more about where your food and wine come from.

Direct Wine Shipments are wine merchants in Belfast and definitely fall into this group – and, after another really enjoyable wine-tasting at their premises on Corporation Square, we got talking..

What does this mean for Chilli and Chocolate?

You’ll notice that DWS are now sponsoring our Wine Reviews section. So rather than buying bottles of wine at random from wine-stores up and down the country we’ll be sampling selected wines from their store – which means that you’ll know where to find it and how much it costs.

We’ll also be writing a post in our “Local Food Heroes” section all about Direct Wine Shipments so you’ll get to know them – who they are, what they do, and what their plans for the future are.

What does this mean for you?

The most important development for our members is that there will be discounts, events, and competitions from DWS just for you.

It also means that we’ll be running a couple of private tastings for our members at Direct Wine Shipments, so they’ll get to know you too. Keep your eyes peeled for news about these tastings later in the month.

This is the first of several big announcements planned for the year ahead – hopefully you’re as excited as we are about what 2010 has to offer!

Gordon's Great Escape

I have to confess – Kelly and I like Gordon Ramsay. Behind all of the swagger and media-courting I think there’s a great chef with a lot of talent, drive, and ambition.

So we settled down to watch “Gordon’s Great Escape” with some expectation. The basis for the programme certainly sounded good – Gordon was off to India, avoiding the posh restaurants to find authentic regional cooking. Yes, the format has been done plenty of times before, but it does make for interesting television.

The first of three one-hour shows should have been very watchable. The cooking sequences were good – cooking for passengers on an accident-prone train, learning to make Biryani with an irascible royal chef, and making ant chutney in the jungle. There were plenty of thoughtful confessions too in which Gordon talked about the difficult year that he’s had, and his need to get back to cooking – although I was left wondering was this a frank admission or more spin.

However, the programme was completely ruined by the persistant, needless swearing of the host. It was like a buzzing at the edge of your hearing which, once heard, seems to drown out all other sounds. And worst of all, the local people and chefs that Gordon met along the way were faultlessly polite, which only emphasised his crass behaviour.

The “Great Escape” was made when I changed the channel.

I’ve no idea who the programme-makers thought were going to watch “Gordon’s Great Escape”. Foul-mouthed food-lovers? Or viewers who are also afflicted with Tourette’s, perhaps. For me “Gordon’s Great Escape” is a terrible waste and a bit of an embarassment.

Other information

This episode: Monday 18 Jan, 9PM on Channel 4
Next episode: Tuesday 19 Jan, 9PM on Channel 4

You can visit the Channel 4 website to see some clips.