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14 Aralık 2013 Cumartesi

BILL’S


Bill’s is one of the charming cafes of our neighborhood. We like its grocery style decoration with shelves full of  nice products. We have been once there for a latte and croissant and the coffee seemed very week to us like drinking pure milk.

Yesterday evening we met with two greek friends of us and went there for a dinner this time. It was full but we could find table without reservation with no problem. The photo is from the end of the evening. When a turkish and a greek couple go out to dinner, this happens. You eat and chat and enjoy “yavaş yavaş” or “siga siga” (slowly slowly). 

As starter we tried hummus and tzatziki plate, green gordal olives plate, potato and rosemary bread and sweet potato fries. They were all good but the highlight was the potato and rosemary bread which was one of the best breads we ate in London. As main we tried rump steak, duck pie and pumpkin risotto with blue cheese and they were all good also. We are little bit picky in dessert that’s why no comment about them. And this time we ordered the coffee double shot and it was better. La Garenne  Shiraz  from Languedoc we tried was very smooth but tasty and we didn’t know where did they go two bottles in couple of hours.

And yes, we didn’t take the bus and walked to home after eating half of the menu... 


23 Haziran 2013 Pazar

TASTE OF LONDON 2013


Since three summers, we are visiting Taste of London, the world’s greatest restaurant festival in Regent’s Park and tasting delicious meals cooked by the best chefs of London.

Previous years we visited Taste of London first day of the event to avoid the crowd of the weekend but this year, because of our Solstice trip to Stonehenge, we went there saturday. Maybe because of choosing the early session, maybe because of the bad (no waaay!) weather it was not so crowded as we concerned.

This year also we headed first to our favorite chef in Taste of London, to Chef Francesco Mazzei’s L’Anima. Then we continued with other meals in other restaurant stands we choosed from the list. After finishing the food tasting we enjoyed our mojito while we visit food sellers’ stands. There, our most delicious find was the half kilo smoked buffalo mozzarella from Fratelli La Bufala (can’t wait to eat!). Windy and rainy day but happy stomacs!

Fettucine with wild mushrooms, Grana Padana Riserva and black summer truffle by L’Anima.

Pan-fried scallops served in the shell with pancetta, red chilli, parsley, capers, lentils di Castellucio and chopped rocket by Theo Randall at the Intercontinental.

Foie gras and truffle burger by Club Gascon.

Boudine noir et poitrine de porc, jus à la tomate épicée (pork belly and black pudding, tomato spiced jus) by Le Gavroche.

                                     
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This is the full page advertisement published in NY Times by Turkish people during the resistance of 2013.

19 Aralık 2011 Pazartesi

POP-UP TRINIDAD FEAST: TRINI CHRISTMAS

Nine days ago we have been in a pop-up christmas restaurant in Maltby Street Market. We tasted a big variety of Trinidad kitchen and it was a lovely experience.

We went little bit earlier then dinner time to have a drink and warming up with rhytme of music. Actually we were waiting more energy and party spirit but it was a quite serious ambience. So it was more “Taste of Trinidad” then “Trini Christmas Party”. 

We met  our lovely hosts Franka and Chef Hassan. We really enjoyed the food and then moved to the next destination for keep drinking.

This was our feast menu in Trini Christmas: 
AMUSE BOUCHE
Callaloo shotsa mildly spiced vegetable soup infused with coconut milk.

STARTERS
Trinidadian pastellesthe Trinidadian take on the Spanish empanada, but made with polenta and suffed with well-seasoned meat or vegetables.
Trini style ham with hops breadsmoked ham served with crusty rolls and chow chow (picallili).

MAIN COURSE
Caribbean herb and honey turkey with ackee and sage stuffing
Tobago style pigeon peassaucy stewed Gungo peas.
Stuffed sweet potatoes with creole sauce
Trini Festive rice
Ground Provision au gratin

DESSERT
Chef Hasan’s Ponche a Creme chantilly cremea boozy rum creme spiced with cinnamon, cloves and nutmeg.
A trio of Caribbean cakes including the rich and fruity rum cake.