WHEELERS OF WHITSTABLE

My recent trip to Whitstable was some time ago now, but I couldn't miss out on putting up another post up about the WHEELERS OYSTER BAR. It is such a fantastic place and nowhere quite like it. It is like sitting in your grans back room but being served high end delicious food. You usually have to book well in advance to get to eat here. However Ben somehow managed to book a table for five just after they'd had a cancellation! Yes lucky indeed!!

We took our friends Holly, Elliot  & little Rosalie along to sample their food. I think they also fell in love with the place too. Here is what we had...

Homemade Sourdough and Focaccia Bread with Wild Garlic Pesto

1/2 A DOZEN ROCKY OYSTERS

1/2 A DOZEN GUINNESS BATTERED OYSTERS

A Ceviche of Sea Bass Marinated in Grapefruit, 

With a Lime Granite, Chilli, Micro Coriander & Cucumber, 

Finished with Hand Picked Crab, Apple & Kohlrabi Salad.

Pan Fried Scallops, Crispy Slow Cooked Pork Belly, 

Smoked Bacon Jam, Sage & Squash Puree.

A WHEELERS MEZE - can I add Ben and I shared this 

Wheelers Home Smoked Prawns with Lime Chilli & Garlic, Wheelers Hand  Carved Smoked Salmon, Crispy Squid with Coriander, Chilli and Spring Onion served with Sweet Chilli Dip, Crispy Pesto Stuffed Courgette Flowers, Deep Fried Whitebait & lemon.

Elliot and I both went for the John Dory - My favourite fish!

Pan Fried John Dory on a Crisp Cos, Lobster & Panzanella Salad 

with Pesto Dauphine & Razor Clam dressing

Pan Fried Black Bream, on Harissa Crushed Potatoes finished with Crab & Coriander,
With Gazpacho Dressing & Baked Ratatouille. 

A Lasagne of Whole Kentish Lobster with Leek & White Crab Ragout,
Lobster Bisque, Wild Mushrooms & Shavings of Aged Parmesan.

A Kentish Cherry Tart, with Salted Almond Ice Cream, 

Sweet and Sour Cherries and Homemade Cherry Vodka.

A Banana and Fudge Parfait with Peanut Ice Cream and Caramel Sauce

And finally The Knickerbocker Glory with Vanilla Ice Cream, Toasted Flaked Almonds!!
I've been waiting a long time to try this and I can safely say it was well worth the wait!
Absolutely divine!! :)

Can't wait to find an excuse to go back....

MIKE & OLLIE'S SUPPERCLUB

Since going to Eat Meet Supperclub I have once again got the bug for Pop-up Supperclubs! So this time I managed to convince Ben to come along to Mike & Ollie's Supperclub. Which I have been desperate to go to for ages!

I first came across Mike & Ollie at Brockley Market, which is fabulous food market in South East London. It is based not in Brockley, as the name suggests, but next to Lewisham College (closest station is St John's). I've often pop down there and always end up having one of M&O's fantastic wraps! Always different, always seasonal, always delicious!

We had planned to go in June but due to some problems they had to cancel the evening and re-organised it for the 18th July. For the inconvenience they gave us a bottle of wine on the house!

We were requested to arrive at the address in Camberwell at 7pm sharp!

Greeted by Mike himself and the team, we were welcomed into the place where they were both serving and creating the meal. As we sat down at one of the two long wooden tables, Mike came over with freshly made kiwi cocktails and told me how he'd made all the wooden furniture out of old pallets and crates. It is clear these guys are both talented and incredibly resorceful too.

Jam Jar Kiwi Cocktail - A good way to start!

The first course arrived on wheels - literally. Each course was served on planks of wood that were wheeled down the middle of the table. A portion for each person, to be dragged onto their plate.

The first course was sea bass, cauliflower, sumac and sourdough croutons.

Our bottle of red opened for the arrival of our next course, the Venison!

The sardines!

 I was so busy talking that when they came to clear this course I'd barley started. 

Apologising to Mike for my gossiping and confirming how I loved this dish, he disappeared reappearing with another two sardines for me! Grinning from ear to ear, he'd made his point that there was no need to rush.

This is the wonderful Rosie and Domenica, our companions for the evening! Domenica, a sculptor who studied the masters in Florence & Rosie, a nutrition blogger who is studying to be a dietician. They were such fun and I was fascinated to hear about their stories and travels. So much so that Ben and I are booked in to try out their very own supperclub in a couple of weeks. Check out Rosie's blog here: Gluten Free Rosie

In return Domenica took a photo of us

Orginally starting on red wine, which was wonderful but due to melting in the heat we went onto chilled white. This was a beautiful Spanish dry white wine. Delicious!

Highly recommend!

Valdesil Montenovo Godelle 2012 Vilamartin De Valdeorras

Sorry for the slightly overexposed shot here (might have something to do with the second bottle!?)

These scallops were delicious!

Rosie doing her blogger thang ;D

Gooseberry fools and homemade shortbread disks with strawberries. The shortbread melted in your mouth and the fool was a delightfully light and refreshing. The only problem was I had to share ... ;)

Follow Mike & Ollie on Twitter  or even better visit their stall at Brockley Market or better still book into their supperclub. You won't regret it!

**Please note I am waiting for the exact details for each course and will post them up.

PRIMAVERA // CARVOEIRO

Whilst on Holiday mum and I scouted out Carvoeiro for places to eat and found this lovely restaurant just on the outskirts of town. We were so impressed with Primavera, the food, the atmosphere and outstanding service that we ended up going twice!

On our arrival we were informed of the live music that evening was the Sax player, who was great. We were then brought over some freshly baked mini bread buns which were really light and fluffy, plus still warm!

After sampling the wine from the Duro region that was recommended by the waiter our starters arrived! Juicy melon with Palma ham and the Scallops with a balsamic & pesto reduction.

Carrying on the with the fish theme, mum went for the Piri Piri prawns with homemade tagliatelle and I went for the Sea Bream with summer vegetables and new potatoes.

After such delicious food and wine, we decided on treating ourselves to a pudding. I opted for the Panna-Cotta with wild berry compote and mum went for some of the local Algarve Chocolate and vanilla ice cream 

If you are planning on going to Carvoeiro I cannot recommend Primavera enough. It was absolutely superb. I just wish it was just round the corner from home.

PRIMAVERA - Rua das Flores 2 | 8400-510, Carvoeiro, Portugal

That's a wrap!

So we've done breakfast / brunch, how about a healthy lunch? So back to the cook-book cupboard & I pulled out all the healthy / low fat etc etc sounding cook books. I have to say when you pull out a recipe from one of these books, you never expect an amazing or tasty meal. Because to be fair you think they extract all the best bits!

Well I have been corrected!!! This was amazing and delicious. A big thumbs up even from Mr Williams who doesn't like fish (it's boring supposedly..)

 

Spiced crusted salmon Recipe:

1 Large clove of garlic, peeled and chopped.
1 Tablespoon brown sugar
1/4-1/2 teaspoon dried chilli flakes
2 teaspoon fresh thyme leaves
1 teaspoon fennel seeds
1 tablespoon lime juice
2 x150g salmon fillets with skin on
seasoning
a little sunflower oil.
Mango Salsa recipe:
1 small ripe mango, peeled, stoned & finely chopped.
1/2 small cucumber, peeled, deseeded & finely chopped.
1/2-1 whole red chilli, deseeded finely chopped
1/4 small red onion, finely chopped
A handful of roughly chopped coriander
Zest of 1/2 lime
2 tablespoon lime juice (around 1 lime)
seasoning

Method:
First make the salsa. Stir all the salsa ingredients together & season well. Allow the mixture to marinade for at least an hour before serving.
For the salmon, use a pestle and mortar to make a paste from the garlic, sugar, chilli flakes, thyme, fennel seeds & lime juice.
Place the salmon fillets skin side down on a non-stick baking tray. (Or in a tub to marinade for longer if you wish). Brush the salmon with a little oil and season well. Spoon over the paste onto the flesh and leave for to marinade for at least 10 mintues.
Pre-heat the oven 200oc/180oc fan. Bake salmon in the oven for 11-12mins or until cooked through. Leaving the skin on the baking tray serve the salmon in a wholemeal wrap with the mango salsa and a bit of spinach. Wrap it up and take a chunk! yum!!