Note to self. When a Chinese person says something is “walking distance”, what they actually mean is “It’s around 8km away”. I learned this the hard way on my recent trip to this fascinating country. Let’s just say it involved the Forbidden City and my quest for dumplings. Lesson learned. I booked my trip to Beijing on a whim. Lured by the said dumplings, Peking Duck and the Great Wall. I wasn’t disappointed. The Chinese love food and as they say, the food is far, far more complex than the sweet and sour takeaways from the Happiness Inn. But first to the touristy stuff. I did it all and saw…
-
- British, British cheese, Cheddar, Cheese, Comte, European Cheese, events, Food, France, French, Media, Middle East, Restaurant Reviews, Travel, wine
Fromage to Eternity
As we slide (or stagger) into the business end of the year, I find myself looking for distractions. So when I got a message via the Twitter that went something along the lines of “We have a new menu Market at W Doha, there are 20 new items. There is lots of cheese”, I declare a “Distraction Action” and head westwards. And the Twitter doesn’t lie. The new menu has cheese. Lots of it. And other amazing things as well. Starting with these balls of deliciousness. Cheddar chilli fritters. Give me cheddar and add some green chilis then deep fry it? Yes please. This is what I like about cheddar,…
-
First Past the Post – Melbourne Cup Brunch in Doha
I love dressing up, in fact my shoe and bag collection demands it. But combine that with brunch (and hats), and you have an irresistible combination. The Melbourne Cup is one such excuse to dress up. And while it’s not until next Tuesday, they are starting celebrations early at the Grand Hyatt Doha with a Melbourne Cup Brunch. There will be prizes for best hat and best outfit and of course the usual lavish award winning brunch offering (check out the cheese….to die for). Essential information: What: Melbourne Cup Brunch Where: The Grill, Grand Hyatt Doha When: Friday 1 November, 12.30 to 4pm How much: QR280 with soft drinks; QR395…
-
Stuck on Bleu
You can dine in Michelin Star restaurants in far flung destinations, immerse yourself in the language of haute cuisine and bathe in truffle oil. But at the end of he day, it is fresh, simply prepared and unadulterated food that will win my vote every time. I had the pleasure of experiencing just this recently at Opal by Gordon Ramsay. This thin crust pizza with pear, a eggplant paste, bleu cheese and parmesan with a sprinkling of pine nuts was the perfect combination of sweet, savory, salty and crunchy. I had to restrain myself. But at the same meal, I was blown away with something many of us dismissed on…
-
Girl on Grill (Cheese) Action
There are very few things in life that cannot be improved by a good grilling – meat, men and democracy being ones that spring immediately to mind. And of course, cheese. A friend and colleague had brought back this cheese from Saudi Arabia for me. Yes, an Eastern European cheese bought in Riyadh and delivered to me in Doha. International yah? Kashkaval is a yellow cheese hailing from Eastern Europe, specifically Albania, Romania and related countries. It tastes similar to cheddar cheese, and this one was laced with cumin seeds, giving it a unique flavor. It can be made with sheep or cow milk and I suspect this one was…
-
My (Goat Cheese) Tart Will Go On
Remember Cher’s character in Mermaids? Where she only fed her kids cocktail snacks for dinner? That is my idea of heaven. I love a cocktail bite, at any time of the day. This could be because of simple maths, small bites don’t have as many calories right? Being of socialite tendencies, I am an expert in the field of food on a stick or in a napkin. And if it can incorporate cheese into that equation, heaven awaits. Ahem. The following morsels were served to me at a recent drinks function at Grand Hyatt Doha The creamy goats cheese tart was literally coin sized and the pastry on the right…
-
Taking a Punt – Football Shaped Cheese Is A Thing Now Apparently
Look, I am a football fan. I have been a lifelong and suffering fan of the Parramatta Eels who haven’t won anything useful in ohhh…three decades. I know the words to this song: And I remember this: I am, a football tragic. I am also a cheese tragic. But never, ever, in my darkest moments, have I thought to combine the two. But someone…has. Football Shaped Cheese Ball There is even a video of how to make it should you feel so inclined. It appears it’s a “thing” in the US Cheesy Football Each to their own I guess!
-
Standing to (A)Tentation
There comes a time in a woman’s life when it becomes her moral duty to break her self-enforced diet. For me, this came last week, when faced with the prospect of the monthly wine and cheese evening at St Regis Doha Prior experience had forewarned me – I can’t drink like I used to. But I can tell you, this healthy living period has not affected my cheese consumption. The team treated us to the usual selection of wines we can’t find elsewhere in Doha and two new cheeses for my benefit. The first was greeted with squeals of delight – Tentation. My friend Jen calls this “Spoon Cheese” after…
-
Snacks on a Plane – Adventures in India Part 2
You have to admire the Indian obsession with snacks. Snacking in this country is an art form from samosas through to the more elaborate chaat featuring all types of fabulous spices and textures. But I found perhaps my favorite snack so far – and it’s a meal unto itself. Behold – the Bombay Vegetable Sandwich. Yes.. a sandwich – bread, tomatoes, cucumber, crushed potatoes (usually cooked with spices) and finally – cheese. Gourmet this is not. Hearty and comforting, that it is. Yes, it’s a toasted sandwich. Potatoes are boiled well in advance, and peeled prior to assembly and sometimes mashed with spices. The tomatoes, cucumbers, potatoes and other ingredient…
-
Amongst Gouda Friends
Sometimes a gal just needs a home cooked meal. And thanks to my friend Ruth, I enjoyed a little taste of that when she whipped up a spicy treat of Chilli Crab and a Prawn Curry last night. But my end of the bargain, as always, was to bring the cheese. No wonder I get invited to a lot of dinners…hmmmm Still working my way through the cheese accumulated from my European trip, I brought along a Gouda from my friends at Wijngaard and Reypenaer in Amsterdam. This was from their specialty cheese range, which infuses other ingredients like herbs and truffles. The Affiné Zontomaat Bieslook (Affiné Cheese with Sun-Dried…