Tuesday, 28 August 2018

Hispi, Didsbury

Despite it having been one of my favourite restaurants since they opened close to two years ago, I have not written anything about Hispi on my blog. Knob. To put that right, here’s pics of some of the things that I’ve enjoyed there.

Hispi’s bistro style food is up there with the best bistro style food being served anywhere in the country and the service is tip top too. What else is there to say? Oh, yes, it’s also cracking value for money. 


Beer battered salt pickles & tarragon mayo


House cured duck ham, hazelnut cream & chives


Burrata, charred purple carrot, smoked garlic, honey & puffed rice


Crispy pig’s head, charred courgette, mustard mayo & pickled apple


Chicken terrine, parsnip, hazelnuts & brown butter


Chargrilled duck hearts, duck fat brioche & green sauce


Mackerel crudo, shaved fennel, tomato salsa, citrus syrup & pink pepper


Cured cod loin, red carlin peas, turnip, smoked bacon & horseradish broth


Charred ox heart, beef fat hispi, pickled mushroom & parsnip


Mutton pie, chargrilled tenderstem broccoli & chestnut mushroom


Roast cod lion, brown shrimp mash, sprouting broccoli & red pepper puree


Roasted cauliflower, butterbean mash, green chilli & salted lemon dressing


Braised halibut, crispy chicken wing, Jerusalem artichoke & chicken emulsion


Braised featherblade, watercress, pickles walnut, truffle & parmesan crisps


Rump of beef (to share), roast potatoes, veg & Yorkshires


Whole roasted carrot, honey & pine nuts


Truffle & parmesan crisps


Poached apricot, almond sponge & burnt butter ice cream




Monday, 27 August 2018

Tast, Manchester

Hailed by many as Manchester’s opening of the year, Tast is a Catalan restaurant brought to us by celebrated chef, Paco Pérez. I’d previously eaten at one of Pérez’s two two-Michelin-starred restaurants, Enoteca, in Barcelona see here.  


When I think of the food at Tast, the word that initially comes to mind is ‘fun’. Much of it comes with quirky presentations (e.g.Duck-in Donut) or on wacky crockery (e.g. Anxoves I Escalivada) – there are certainly a lot of Instalicious dishes. Although, not everything ordered was a hit with us, but it’s early days. 


It’s not all style over substance though, some dishes that delivered on flavour as well as delivering on looks included the Arròs de Calamar I Gamba VermellaPresa Ibèrica andthe excellent Tempura de Llobregant.ThePinya, Toffee I Mango is my tip for pud. 


Coca de Vidre amb Tomàquet


Duck-in Donut– Duck liver, white chocolate, raspberry


Sandwich de Formatge Trufat– Tou de til lers cheese, truffle confit


Croqueta de Pernil Ibèric– Iberian ham croquette


Alberginia– Aubergine, anchovy mayo, molasses, sesame


Tempura de Llobregant– Lobster, potatoes, egg, lobster mayo


Tomàquet I Bou de Mar– King crab, tomato, basil


Anxoves I Escalivada– Anchovies, red pepper, garlic


Bao Fricandó– Wagyu brisket fricandó, Bao bread


Pollastre amb Llangostinos– Chicken drum sticks, tiger prawns


Arròs de Calamar I Gamba Vermella– Rice, red prawns, squid, codium mayo


Presa Ibèrica– Iberian pork presa, potatoes, demi glace


Pinya, Toffee I Mango– Pineapple, toffee, mango, sage


Xuixo de Crema I Xcocolata– Puff pastry, custard, dark chocolate

Friday, 24 August 2018

Where to eat in Tel Aviv - Yafo

This is the second in my new “Where to eat in…” series. I’m not claiming these are “the best” restaurants in Tel Aviv-Yafo; simply put, they are the places where I like to eat. 

I’ve categorised them as either a Must DoHidden Gem or Personal Fave

Must DoJaffa – Shuk Hapishpeshim
As well as its oranges, the oldest part of Tel Aviv-Yafo, Jaffa is an ancient port known for its association with the biblical story of Jonah as well as the Greek myth of Andromeda and Perseus. These days, its better known for its flea market (Shuk Hapishpishim) selling Middle Eastern antiques and assorted tat, alongside local designer boutiques, hipster coffee shops and restaurants. Popular places include Onza, Raisa, Jericho, Faruk Ba Shuk and Puua


Onza – Fennel Salad with parsley, pecan & citrus vinaigrette


Onza – Su Borek Yufka, spinach, kashkaval cheese & herbs


Onza – Vegan Pide


Raisa – Jerusalem Bagel with hot carrot cream


Raisa – Artichoke Salad with labane, tomatoes, olives & nuts


Raisa – Fried Cauliflower, black tahini, pepperoncini & sumac


Raisa – Lamb Cigar with ras al hanout


Jericho – Frena Bread, tomatoes & tahini 


Jericho – Taramosolata


Jericho – Saltwater Fish Tartare, watermelon, feta & za'atar


Jericho – Beef Tartare, salsa verde, pine nuts & egg yolk


Faruk BaShuk – Msabaha with tahini and pickled lemon sauce 


Faruk BaShuk – Laffa Taboon Bread with olives & hyssop tapenade


Faruk BaShuk – Saltwater Fish Tartar with labneh & pine nuts


Puaa – Majadera Rice

Whilst in Jaffa, people really should visit the iconic Abouelafia Bakery (Yefet 7). Established in 1879 and open 24 hours, 7 days a week – the star dish is the cheese filled sambusac (samosa).  Dr. Shakshuka is another must too.


Abouelafia Bakery – Sambusac 


Dr. Shakshuka – Shakshuka


Must DoJaffa Port– The Old Man and the Sea (Hangar 1, Kedem St)
Plate for plate, the food at the iconic The Old Man and the Sea overlooking the ships of Jaffa’s port may not be the most gastronomic to be found in the city but the location, atmosphere, value for money and theatre make this a must on any tourist’s itinerary. 



The Old Man and the Sea – Salads

As soon as you are seated, the whirling dervish waiters arrive and deftly dispense a tray of twenty or so ‘salads’, plus hummus, falafel, freshly baked breads and a pitcher of house lemonade. Then, orders are taken. They serve meat but in this portside location, the grilled fish is surely the only real option? 


The Old Man & the Sea – Levrak (Sea Bass) 


The Old Man & the Sea – Palamida 


The Old Man & the Sea – Gilt Head Sea Bream (Denis)

Just up from the port is Abu HasanAli Karavan (Ha-Dolfin 1) one of Israel’s oldest, most famous and best places to eat hummus. Delicious.
Jaffa - Ali Karavan Humus


Must DoHa Basta (HaShomer 4)
A stone’s throw from HaCarmel Market, HaBasta is a farm-to-table restaurant with a daily changing handwritten menu that always excites. Service is a typical Tel Avivian laidback affair. 


Ha Basta – Eggplant & Labane 



Ha Basta – Yellowtail Carpaccio


Ha Basta – Crudo


Ha Basta – Grouper Head


Ha Basta – Grouper Neck


Ha Basta – Crabs in the oven


Ha Basta – Okra pakora


Shuk Ha'Carmel – Boureka


Shuk Ha'Carmel – Humus




Shuk Ha'Carmel – Druze Bread

Must DoSabich Frishman Falafel Frishman (Frishman 42 & 44) 
There are falafel joints and a fair few sabich stands all over Tel Aviv but these two, on the corner of Frishman and Dizengoff are iconic, if not necessarily the best. 


Sabich Frishman

For those that don’t know, sabich is a pita filled snack of Iraqi origin, consisting of fried aubergine, amba, boiled egg, cabbage, feta, hummus, parsley, pickles, potato and tehina sauce. 


Falafel Frishman

The fried potato roll (added like the flake on a 99) is what makes the falafel stand out from others in the city.  

 

Must DoJasmino (Allenby 97 - opposite the Great Synagogue,)
Like the sabich and falafel stands, there are an embarrassment of shawarma and kebab kiosks all over the city. Although only open for a couple of years, Jasmino has already established itself as one of the best. As such, be prepared to queue, weather you arrive at noon when they open for lunch or into the small hours when they close. 



Jasmino – Spleen, Kidneys & Liver in Pita




Hidden GemHaTikva Market – Saluf Yemenite Bakery (HaTikva St)
When in a foreign city, I always make a beeline for the markets to soak up the sights, sounds and smells. Whilst Ha’Carmel or Levinsky markets will be the first such port of call for most visitors, HaTikvais undoubtedly the more authentic option. A great melting pot, Iraqi, Georgian, Syrian and Iranian flavours abound but it’s the Saluf Yemenite Bakerythat has the biggest queues for their traditional breads – kubaneh, salouf, jahnun, lahuh and malawah. 



Saluf Bakery HaTikva – Kubaneh Bread


Saluf Bakery HaTikva – Lahoh Bread


Hidden GemRomano (Derech Jaffa 9)
Part of Chef Eyal Shani’s Port Said stable, Romano is a hipsters’ paradise that comes alive in the evenings. It’s a hidden gem because it’s quite literally hidden at the end of a commercial courtyard behind a wicket gate. Partly due to its outré translations but mainly due to its deliciousness, the Romano menu is one of my favourites in the city. Quirkily, many dishes come served on chef Shani’s characteristic paper bags and cardboard platters. 



Romano – Focaccia with veggies & freshly whipped tomato as an escort


Romano – Figs Carpaccio


Romano – Sea Fish Shawarma, herbs, yoghurt & tomato foam


Romano – A bag full of golden fish with real aioli & something spicy

Personal FaveAbraxas North (Lilienblum 40)
With its hip, laidback vibe with the best and freshest ingredients, typifies Chef Eyal Shani’s and Tel Aviv’s style. It’s a cool spot at both lunchtime and in the evening. Booking is recommended, but if you can’t get in, pop around the corner to their sister restaurant Port Saidfor a similar yet pared down menu. 


North Abraxas – Sourdough, creme fraiche wrapped in tomato seeds 


North Abraxas – Spinach Stems melting into butter 


North Abraxas – Arab Cabbage, melting into lamb broth & crème fraiche 


North Abraxas – Beef Carpaccio with tomato seeds & olive oil


North Abraxas – Butchers Cut grilled with tomato seeds & olive oil


North Abraxas – Golden Shawarma on a lafa, tossed with herbs


North Abraxas – Baby Cauliflower melting in its own leaves


North Abraxas – Lamb Kebab on yoghurt & a salad of herbs


North Abraxas – Roasted Scorpion Fish with vegetables, butter & wine


North Abraxas – Hraime in a stormy sauce of 5 desert-born tomatoes


North Abraxas – Spicy platter composed of four different types of spicy, that gives the meal a swirl


North Abraxas – Silver Hake Kebab in a stormy sauce of desert-born tomatoes


Port Said – Beetroot Carpaccio 


Port Said – Freekeh, herbs & yoghurt


Port Said – Herring, fresh vegetables, créme fraiche & egg


Port Said – Bread salad, chunks of toasted bread, tomatoes, salad & herbs from the mountains of Jerusalem


Port Said – Chicken Liver with tahini, grilled potatoes & spring onion

Personal FaveSaluf & Sons (Nahalat Binyamin St 80)
Located near Levinsky Market, I first visited the Saluf & Sons for their Yemeni breads last October and liked it enough to return. This time we went back 3 times! For vibe, friendliness (we’re easily won over by free shots of arak) and good food, it’s become one of our faves. Fluffy and light on the inside with a crisp shell, the kubanne bread is the thing of dreams. 


Saluf & Sons – Baked Melawach with hardboiled egg & salsa


Saluf & Sons – Kubahne with salsa, tehina & spicy sour cream


Saluf & Sons – Jachnun with tomato salad & hardboiled egg


Saluf & Sons – Lachuh with tomato, egg za'atar & sesame


Saluf & Sons – Meatballs with peas

Personal FaveM25 (Simtat HaCarmel 30
Once you have been in Tel Aviv for a few days, eating falafel, humus and seafood, you may start to get a hankering for meat. Owned and operated by the Ha’Carmel butchers Meat Market, M25 is nirvana for all meat lovers. 


The daily chalkboard menu only appears in Hebrew so the best way to choose if to take a look at the meat counter. Saying that, the staff also speak good English but may not always point out that there are often offally delights available such as spine or brain. 


The smoked shawarma is fantastic but, whatever you order, also find room for the arayes! Oh, and the crack pie too, if you have a sweet tooth. 


M25 – Arayes


M25 – Smoked Shawarma


M25 – Prime Rib, Flank Steak Kidneys, Spine

Another place we discovered on this visit that serve decent arayes is Chef Meir Adoni’s ‘street food’ restaurant, Dunya (Ben Yehuda 89). Definitely somewhere we’ll return, when we next visit. 


Dunya – Veal & Lamb Arayes wrapped in charcoal-roasted pita bread, eggplant, amba, tahini & market salad


Dunya – Charred Fillet Mullet Souvlaki with lima bean cream, hawaij, cumin, baharat, grilled vegetables, tbeha & amba



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