Blog - Flying Fourchette

Mad Hatter’s Tea at Sanderson Hotel, London

February 13, 2015

Whenever you feel in need of a bit of whimsy in your life, head straight to the Sanderson Hotel in London where they literally have you ‘tumble down the rabbit hole’ into a world of fantasy for a few hours. Their Mad Hatter’s tea is one of the most eccentric afternoon tea experiences you could imagine filled with theatricals, bespoke crockery, and a fantastical feast.

Set in the zen courtyard of this five-star Philippe Starck-designed hotel, the fun begins as you receive the menu, hidden inside a vintage book, and as you unravel the riddle around your napkin… A magical music box containing a ballerina dancing on top of the sugar will serenade your table to the sound of ‘Somewhere Over The Rainbow’ as you slowly drift into this fantastical world they’ve created.

The whimsy continues with the custom designed crockery and tea service showing a variety of illustrations from clocks to birdcages and the Kings and Queens displayed on the teapots.

The first course to arrive are the sandwiches, honestly the least impressive part of meal, so take a quick bite of the Smoked Cumbrian ham with wholegrain mustard on sundried tomato bread, Cucumber and chive cream cheese on spinach bread, Cold smoked salmon and lemon butter on dark rye bread, and Egg mayonnaise with watercress and smoked sea salt on lemon bread before getting on with the sweet stuff, the real star of the show.

The highlight of any afternoon tea is the cake stand and this one does not disappoint. There are classic homemade savoury and sweet scones with herb butter and fruit preserves as well as light as air quiches on the first tray, though it’s the little apothecary bottles you’ll be reaching out for first. The tiny hand-written label spelling out ‘Drink me’ is enchanting, and so is the content as you sip through a mixture of passion fruit jelly and coconut panna cotta. You’re almost expecting to shrink to 10-inches high after drinking the potion…but sadly nothing happens!

The top is adorned with ‘strawberries and cream’ homemade marshmallow mushrooms and carrot meringues served on a bed of pea shoots.

Next comes the cakes in the shape of ‘Tick Tock’ traditional Victoria sponge clock and a melting mango cheesecake coated in white chocolate by which time you’ll be fully satiated…but don’t miss the cute chocolate teacup filled with matcha green tea and white chocolate mousse and topped with a flower candy.

Initially launched in conjunction with Tim Burton’s remake of Alice in Wonderland a few years ago, I’m glad this indulgent experience was such a hit that it stayed on and is now as popular as ever. I urge you to grab a few girlfriends now for a delightfully novel take on this most British of traditions.

Mad Hatter’s Tea at the Sanderson Hotel
Daily 12:30pm-5:30pm
50 Berners Street
London, W1T 3NG
T: 44 0 20 7300 1400
Map

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Dessert Recipes

Chocolate Pots de Crème with Crispy Bacon and Smoked Salt

February 6, 2015

Remember that time when pairing bacon with chocolate would have seem ludicrous? Let’s just say the world is now a better place since the introduction of this perfect marriage of salty and sweet by Vosges Haut-Chocolat with their Mo’s Bacon Bar. The rest is history as they say and everyone can enjoy the flavorful union at home such as in these rich Chocolate Pots de Crème with Bacon.

If you’ve never had pots de crème, you’re in for a treat. The forgotten French classic is essentially a very rich, baked custard made from a mixture of milk, cream, egg yolk, sugar and chocolate…so yes, quite decadent and you’ll see that a little bit goes a long way! Although truly amazing on its own, paired with the crispy strip of smoky bacon here helps cut through the richness and proves that indeed, everything in life goes better with bacon!

Chocolate Pots de Crème with Crispy Bacon and Smoked Salt

Recipe from Elle a Table
Active time: 10 minutes
Total time: 2 hours
Makes 4 servings

225ml heavy cream
200g good dark chocolate, broken into pieces
2 egg yolks lightly beaten
4 slices of smoked bacon
Smoked Maldon sea salt

Heat the heavy cream without letting it boil and pour over the chocolate pieces.

Mix gently then add the egg yolks, stirring until completely incorporated.

Pour the chocolate mixture into little pots or ramekins of your choice and refrigerate for 2 hours.

Preheat the oven to 350ºF (180ºC) and grill the bacon until crispy. Let cool.

Serve the pots de crème with a bit of smoked sea salt sprinkled on top and the bacon to dip on the side.

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Americas Tobago Travels

Birds and Beaches in Tobago

January 30, 2015

Tiny Tobago may be dwarfed in size by neighbouring Trinidad, but this idyllic island deserves the spotlight for its unmatched combination of natural wonders, immaculate beaches, and one of the last truly authentic Caribbean settlements. Ideal for a laid-back beach holiday, sleepy Tobago is where the hardest part of your vacation will be deciding which dreamy stretch of golden sand will be welcoming you for the day, offering a slice of solitude and beauty rarely seen together.

Most of the tourist developments are centered on the southwestern side of the island, near the airport, so you’ll want to head north for the enchanting coast dotted with small fishing villages and the thick rainforests filling the interior. The fishing village of Castara, about an hour drive north, is a favorite with its sublime beach framed by lush green hills.

There are a handful of simple guest accommodations in the village but you’ll want to stay at Castara Retreats for the exquisite views of Castara Bay and comfortable wooden lodges.

Set high above the beach, the breezy cottages feel like grown up treehouses with birds freely flying through the rooms and let’s not forget the views…

You’ll be able to feast your eyes on some of the most impressive birdlife in the Caribbean right on your balcony as colorful birds hang around the surrounding feeders and trees.

Hummingbirds are especially abundant and a spectacle to watch.

Other species often visit as well…

The sunsets in Castara are famous, and to think my own living room was the best place to enjoy them makes Castara Retreats a true marvel. Can’t beat sitting on the couch with the evening breeze and hummingbirds darting above our heads with that view…

The usually quiet beach gets a bump in activity towards the end of the day as fishermen comes back to shore with their catch. This is as authentic a fishing village as you can get.

Anyone is welcome to join in and help empty the nets as well as purchase the catch of the day which the local fishermen will be happy to clean for you. The rest will be sold to local restaurants and brought back home.

Any other time of day, you have the beach almost all to yourself save for the few tourists that have ventured out here. All there is to do is lay on the golden sand and soak up the sun, going for a dip in the emerald waters devoid of jet skis or surfboards, just gentle waves perfect for swimming and playing the soundtrack to the many naps you’ll indulge yourself in…it’s that kind of idle day here.

The ‘village center’ is about 2 minutes walk from the beach (yes, Castara is tiny with its roughly 400 inhabitants) and consists mainly of a few eateries and snack shops, of which the opening hours are entirely dependent on the staff and time of day. Your best bet is to wander around until you find something open or ask around, the friendly locals will point you in the right direction.

The most popular and reliable spot (at least in the morning) is Cheno’s Coffee Shop.

Right at the bend of the main road, Cheno’s is THE place for hearty breakfasts whether you crave an American one of eggs and bacon or the local salt fish and coconut bake as seen below which I highly recommend.

Cheno’s also hosts a popular BBQ on Saturday nights where the whole village meet to eat and dance the night away, feasting on the grilled catch of the day (delicious tuna here)…

…or curried chicken, all of them accompanied by a few rum punch to kick start the night. It’s a great social gathering with live local music and a true feel for life in Castara.

Another locals’s favorite is Marguerite’s, literally opposite from Cheno’s and only open for dinner when I was there.

Her curry goat should be on your list when you visit as it is just spectacular!

Sherma’s Bar, up the road from Marguerite’s, is where you can get filling plates of pork and dumplings with plantains to takeaway to the beach or back to your room.

Besides the beach, if you want to stretch your legs a bit there is an easy walk to a waterfall that you can reach in less than 15 minutes. Simply cross the soccer field behind Cheno’s…

… and follow the stream into the rainforest, passing myriads of lizards, frogs and birds and no human in sight unless you go early morning when locals bathe.

You’ll soon reach a beautiful waterfall that cascades into a rock pool surrounded by hanging lianas, the perfect setting for a refreshing break.

Honestly, simply staying in Castara is a totally viable option as it’s by far the most charming place on the island with the best beach and everything you would need for a few days of relaxation, but if exploring is in the cards, there is a lot more to see in Tobago to make your holidays even more memorable. Pristine beaches are hiding in almost every coves so driving around will have you hit a paradisal spot in less than 20 minutes like Englishman’s Bay, just north of Castara.

This quiet and secluded beach is so picture perfect you’ll be as shocked as I was to find it nearly empty which is the real beauty of Tobago.

A backdrop of rainforest and clear, emerald-green sea is resemblant of my memories of Treasure Island and it felt almost surreal to be alone with a few swaying sailboats in the bay – just wow!

To make it even better, you don’t even need to pack a lunch thanks to Eula’s restaurant, a great little spot right on the beach serving local fares.

The rotis are especially scrumptious and a common sight in Tobago with its mishmash of cultures from Africa, India, Europe, Chinese and the Middle East.

The next bay north is Parlatuvier Bay, another secluded beach and fishing village to add to your choices of quiet day breaks.

As much as the coast is gorgeous, you really shouldn’t miss the rugged interior covered with thick rainforests. Tobago is home to the oldest nature reserve in the western hemisphere, Main Ridge, and there are quite a few scenic trails you can take to fully appreciate the enormous amount of biodiversity on the small island.

The island is home to over 200 species of birds so it’s a real paradise for twitchers and newbies alike. Newton George offers guided tours around the island and is an expert at spotting the tiniest feather among the leaves.

No matter how active or lazy your day was though, getting back to Castara in time for sunset is the only thing that truly matters…

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Hong Kong Restaurants

Lung King Heen, Hong Kong

January 20, 2015

There are quite a few milestones in a foodie life and I’ve reached one not too long ago by dining at my first Michelin 3 star, the highest coveted rating a restaurant can wish for. Hong Kong was the destination and my birthday the celebration as I treated myself to an evening of culinary indulgence at the Four Seasons, accompanied by my dear friend who flew from Singapore for the occasion.

While we started things of in style as two ladies should by drinking champagne cocktails at Caprice (another Michelin 3 Star), it’s two floors below that we filled our bellies with the absolute best Cantonese food at Lung King Heen. With a name that translates to ‘View of the Dragon’, the fourth floor restaurant (and Hong Kong’s first to score three Michelin stars) offers arresting views of Victoria Harbour through floor-to-ceiling windows, the perfect setting for a special occasion.

The lavish experience is everything you would expect from such a status, the flawless service and passing Champagne cart adding to the artfully presented food to satisfy even the most demanding gastronome. Knowing how Cantonese food can be seen as exotic to Western palates, Lung King Heen is the one place to relish stepping outside the box and I highly recommend you go with the Chef’s tasting menu as we did for your first visit.

The huge menu can be intimidating and it seems fair to trust a 3 Michelin star chef with picking our courses for an evening. What you’ll get is a carefully choreographed succession of textures and flavours flirting with contemporary influences while remaining deeply rooted in tradition. I’m still not the biggest fan of abalone, but I can attest this one was probably the most expertly cooked I’ve ever eaten and I certainly hold their meat roasting techniques to new heights, thanks to an amazing appetizer of roasted goose, suckling pig, and Char Siu pig. Obviously, book well in advance, especially for those window seats, and find something to celebrate. It sure is a birthday I’ll remember for a long time…

Amuse-bouche

Homemade sauces – chili soybean paste, XO sauce, and chili soy sauce

Appetizer combination – roasted goose, suckling pig, Char Siu pig

Braised Vegetable Soup with Lobster Wonton and Shredded Chicken

Simmered King Prawn in Fermented Bean Sauce

Braised Abalone Cube with Star Garoupa Fillet in Supreme Oyster Sauce

Wok-Fried Superior Australian Wagyu Beef Cubes with Assorted Mushroom in Gravy

Steamed Fried Rice with Conpoy wrapped in Lotus Leaf

Chilled Kumquat Custard

Lung King Heen
Four Seasons Hotel Hong Kong, 4/F
8 Finance Street
Central, Hong Kong
T: +(852) 3196-8880

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Breakfast / Brunch Recipes

Pink Grapefruit Marmalade

January 14, 2015

Every year I’m thankful for the citrus season which helps us get through the darkest days of the year. Not only for the joy of peeling huge quantities of Clementine, reveling in their invigorating smell and burst of sweet juice in my mouth, but also for my all time favorite sweet pink grapefruit which I consume in all forms from juice to jams or simply on its own.

Pink grapefruit makes such a wonderful marmalade with its slightly bitter and translucent peels and is such an economical way to consume the bright fruit well throughout the year. All you need is a grapefruit, a lemon and some sugar and you’re good to go! The rinds of citrus fruits are naturally high in pectin so you don’t even need to add any; just a slow simmering of the peels will release it and turn your sweet and fruity water into a thick, jewel-toned marmalade – a breeze!

The result is a deliciously sticky spread that’s both sweet and slightly tart; in my opinion a sharper and more interesting marmalade than the original orange we see everywhere. It’s also incredibly versatile and at home on top of a hot buttered toast as much as spooned over ice cream, mixed into tarts, and simply accompanying cheese. No matter how you consume it it’ll inevitably brighten your darkest days…

Pink Grapefruit Marmalade

Recipe from Saveur magazine
Active time: 1hr
Total time: 6hrs
Makes 2 half pint

1 medium pink grapefruit
2½ cups pure cane sugar
Juice of 1 lemon

Wash grapefruit under warm water. Halve crosswise and squeeze juice into a bowl. Remove seeds and tie them up in a small square of cheesecloth. Refrigerate juice until ready to use.

Using a small metal spoon, scoop out and discard pulp and membrane, leaving thick white pitch attached to peel. Halve grapefruit halves, then slice into strips about ¼” thick. Put peels, seeds, and 3 1/3 cups cold water into a wide heavy medium pot. Place a plate on top of peels to hold them under water. Set aside to let soak at room temperature for 4 hours and as long as overnight.

Put pot with peels, seeds, and water over medium to medium-low heat and simmer until peels are soft, about 25 minutes. Add sugar, lemon juice, and reserved grapefruit juice to pot and stir well. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium to medium-low to retain a gentle simmer and cook marmalade, stirring frequently, until peels are translucent, jam thickens and turns amber, and temperature registers 212º-214º on a candy thermometer, about 40 minutes.

Remove pot from heat. Discard seeds and spoon hot marmalade into 2 sterilized half-pint jars. Let cool, then cover and store in the refrigerator for up to 4 weeks.