Review: WhizzBangPop! Pop-up Restaurant

And now the whizz-bang-pop gang from uptown

It appears that pop-ups are becoming to foodies what Pinot Grigio was to wine drinkers in the early noughties; Perhaps a little over-baked but in danger of being very over done.  This is a shame as on Friday 28^th January Keith and I attended our first event courtesy of WhizzBangPop.  Our hostess for the evening was Emily O'Hare one of the sommeliers at the River Café in Hammersmith.  We first met Emily at an “Around the World Wine Tasting”.  We were researching a piece on wine pairings for Indian Curry Week.  Emily was the most helpful and knowledgeable amongst the wine merchants and specialists and we kept in touch. 

Emily's chef comrades in arms were Charlie Capehorn and Eliza Murray Willis.  We chatted to the ladies about why they believed the pop-up's day has not yet dawned.  Emily was passionate about events like these as she believes they promote creativity and imagination.  The wine-matching experience allows you to be adventurous and introduce new dynamics to your regular drinking patterns, similar to a Tasting Menu at a top restaurant. 

The event was held at the Aueriol Kensington Rowing Club which I assume boasts scenic views of the Thames in the daylight.  We were in a celebratory mood as it was the first night of our holiday and we jumped straight into the night feet with a glass of Laurent Perrier in the bar area (not included as part of the evening).

Just after 8pm we were ushered upstairs to where the tables were pleasantly laid.  Emily looked very glamorous as the event was also being covered by Red magazine. She introduced the night's festivities with enthusiasm and humour and we immediately found ourselves relaxing into the evening as we listened to her droll rhetoric.  The first wine we were acquainted with is the lesser known Loimer 'Lois' Grüner Veltliner 2010 from Austria.  Emily described it as bursting with green apples, hints of white pepper and sprightly. The wine was accompanied by a rich cauliflower soup with gorgonzola and almonds, topped with red grapes.  The humble cauliflower has a poor reputation.  Unfashionable, unpopular and pallid in colour, we have forgotten how to cook it and worse still, have stopped experimenting and creating new recipes.  The last ten years has seen a decline of ten percent in cauliflower sales.  I know not why.  Our soup was was creamy and the buttery bite of the gorgonzola created depth. The red grapes gave the dish release from the saltiness of the cheese.  Meanwhile, the wine was a perfect fruity accompaniment.  The light acidity cut through the richness.

Next up, Emily introduced the Omrah Pinot Noir 2009 from Australia, which partnered with duck confit with celeriac, leek and a salad of blood orange, watercress and chicory.  At our own dinner parties we have paired duck with pinot noir, but a personal favourite would be a fuller bodied wine.  However, the pinot noir was reminiscent of a forest fruit jam and together with the droplets of pomegranate and tartness of the blood oranges in the salad, was exquisite.  The duck was tender and juicy from its own fat with a crispy shell.  Simply wonderful!

There was no chance of being disappointed with the cheese course.  Generous slabs of Tomme de Chevre and Bleu D'Auvergne were married with Azamor, Touriga Franca, Merlot from Alentejo in Portugal.  The cheese board selection was bold and so needed a meaty wine to do it justice.  The Azamor had a subtle spicy berry flavour but prickled with wispy peppery punches that spiked up when gobbled down with the cheese.  We enjoyed that the wine was not overtly tannic, as it made this course all the more pleasurable.

By dessert we could have been rolled home we were so stuffed.  However, when a trio of desserts were placed in front me I soon shifted my weight to accommodate.  The three delectable delights were Crème de Myrtille jelly with a walnut praline ice-cream, Tiramisu and dark chocolate and a tranche of clementine tart.  Emily paired this with an Pieropan “Le Colombare” Recioto di Soave Garganega 2006.  Visually, the amber intensity of the wine was like an vibrant flame in a glass.  The syrupy texture was reminiscent of light honey.  The wine was not too citrus or acidic.  Instead, gooseberry or greengage flavours with speckles of melon (honeydew?) swilled in our glasses.  I have not said much about the desserts, but the jelly was outstanding.  I loved the light fruitiness of the jelly, with the contrasting nutty creaminess of the ice-cream. 

If you can keep an eye out for a WhizzBangPop event, you will have an exceptional time.  Emily, Charlie and Eliza opened our imaginations to a wonderful array of wines as well as thoughtful and delicious dishes.  If this pop-up event is anything to go by, we will be attending them for a long time.  If you expect fireworks at WhizzBangPop you will not be disappointed.  There are taste explosions aplenty.

To contact or be added to WhizzBangPop's distribution list e-mail info@whizzbangpop.com.

You can also follow Emily on twitter

Related posts:

• An Alternative Sunday Roast, Duck a l'Orange
• UK Curry Week: Original wine pairings to enjoy with your curry

Recipe: Fish balls in tomato sauce

And she's a ball of wighting

In the angst filled days of my arch nemesis "Dorito Girl", Keith was very supportive of my weight loss and get fit campaign. In fact we had both returned from our first all-inclusive holiday in Barbados as chubsters. I cringe when I think back to nachos for elevenses and pizza slice as a light snack before a three course dinner. As a student free food was too irresistible. I cringe.

On New Year's Day 1999, I made a promise to myself that on my graduation day I would have no regrets. I wanted to look at photos taken on that day and see pride and hope for my future. Keith was very understanding and it was at that point that he picked up his first wooden spoon! Gone were the student meals of Findus crispy pancakes, microwave lasagne and pepperoni pizzas. In were fresh ingredients, salads, low fat cooking and exercise. I cut back on alcohol (I was a student, I was not about to give up my only pleasure). I have fond memories of writing my dissertations or revising for an exam and then going around to Keith's for dinner.

One of the dishes my then boyfriend cooked was Italian Fish Balls. Keith's recipe below has undergone a re-vamp, namely because a student budget meant the ingredients used were of lower quality.

Ingredients

• 150g Whiting, skin removed and chopped into pieces
• 100g prawns cleaned, peeled and deveined.
• Zest of half a lemon
• 1 medium onion, finely chopped
• 1 cloves garlic, crushed
• 1 400g tin chopped tomatoes including the juice
• 1 heaped teaspoon of tomato purée
• 1 heaped tsp of oregano
• 5 basil leaves, chopped
• Cornflour for dusting
• 2 tbsp vegetable oil
• Salt, black and white pepper to taste
• 2 tsp clear honey (optional)

Method

1. Add the fish and the prawns to a bowl and use a hand blender to create a thick and even paste.
2. Add 1/4 tsp salt, a good pinch of white pepper and the lemon zest to the paste. Use a spoon to mix thoroughly
3. Use use a tablespoon to remove some of the paste from the bowl and use your hands to mould it into a spherical shape about the size of a golf ball. Repeat until all the paste is used.
4. Add the cornflour to a plate and roll each of the balls until they have a light even coating
5. Heat a frying pan to medium with 1 tbsp of the olive oil. Add the fish balls and move them around so to avoid them from sticking and cook until they start to go a light golden colour.
6. To make the sauce, first heat the remainder of the oil in a large saucepan. Add the onion and cook on a medium heat for about 2 to 3 minutes until it becomes soft and translucent.
7. Add the garlic and cook for a further minute.
8. Add the chopped tomatoes to the onion and garlic. Stir in the, lemon juice, tomato purée, oregano and basil.
9. Season the sauce with salt and pepper and taste. You may add the honey if the flavour is to tart
10. When the sauce starts bubbling on a gentle simmer, carefully add the fish balls to the sauce.
11. Cover and leave on a low gentle simmer for about 10 minutes to allow the fish balls to cook through

There's been controversy around cod in the UK in the last fortnight, so being topical we used whiting as there is plenty of it in our waters. Cod and haddock will also work though. We should not stop buying cod, but it is beneficial to ensure your fish has been caught ethically from sustainable sources.

We hope you enjoy. As you can see, we served with a simple side salad. However, you can go crazy and accompany with tagliatelle or potatoes (or if you are a student spaghetti). Buon appetito!

Gyokai Udon, Mixed seafood with Japanese style noodles

If U-don know me by now

My Sunday food request to Keith was fat noodles, squid, scallops and king prawns, and he came up with a beautifully colourful and scrumptious Japanese dish.  It is inspired by the Ekachai, a local restaurant in the City.  There's quite a kick to this meal, so if you prefer your food a little less spicy then de-seed the chillies or exclude the flakes.  We have blogged about tough octopus before and its “cousin” the squid is no different.  In the past, I have tenderised squid by marinading it in olive oil and lemon for a couple of hours before barbecuing, but Keith's method below works better if you are time constrained.

Ingredients

• 125g fresh squid, cleaned and heads removed
• 60g prawns, peeled and de-veined
• 60g small scallops
• 4 tsp sesame oil
• 3 tbsp groundnut oil
• 2 cloves garlic, finely chopped
• 1 fresh red chilli, chopped
• 1 tsp dried chilli flakes
• 1 star anise, smashed
• 1 small carrot shredded into long strips (I used a potato peeler to do this)
• 40g broccoli tips
• 1 red onion, sliced in rings
• 50g pak choi (we used white cabbage), chopped
• 2 tbsp coriander, chopped
• Soy sauce to taste.

Method

1. Preheat the oven to 110C. Put the squid into an oven proof dish. Smash the star anise with a pestle and mortar and add to the squid with the garlic. Drizzle over 2 tbsp of the groundnut oil and 1 tsp of sesame oil, a good dash of soy sauce and place in the oven for 40 minutes to slow cook until tender.
2. Reserve the squid and save the cooking juices.
3. Heat a wok or frying pan. Add saved juices and then the prawns and scallops. Fry for 3 minutes until the prawns are pink and the scallops begin to brown. Remove from the heat and set to one side.
4. Heat the wok with 1 tbsp of groundnut oil. Add the vegetables and stir fry for 5 minutes until tender but retaining some crispness. Add a little soy sauce to season.
5. Whilst the vegetables are cooking, prepare the udon noodles according to the packet instructions. Stir in the the rest of the sesame oil and some soy sauce at the end.
6. Add the seafood to the vegetables and heat through.
7. Serve the noodles in a bowl with the vegetable and seafood on top.
8. Sprinkle the coriander on top and serve with a lemon wedge

Japanese cooking can be extremely lean and our recipe is no exception.  Both sesame and groundnut oil are good oils, plus seafood is a particularly excellent source of protein.

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Review: 69 Colebrook Row, a clandestine nook in Islington's buzzing night life

A perfect re-creation of the speakeasy

I find bars very tricky to review. This is because you may not get a positive vibe on your first visit but this does not mean the bar should be discredited. Why? An experience of an evening in a bar can rest on not just your company, but the interaction with those around you, the number of staff serving, choice of beverages, the type and volume of music playing, the state of the toilets, the availability of food. Then to top if off the general ambience is a huge contributor to its success.

We have to admit, we are more fussy about our bars than our restaurants in some ways. If we like a bar (or pub) there is an 100% chance we will be back.

Now to 69 Colebrook Row. 69 Colebrook Row is the Artist Formerly known as Prince or “Symbol” of London's nightlife.  It does not have a name, but has come to be known as 69 Colebrook Row. Before Christmas we spent an evening there. We had an amazing night, but as we left we had one incident which set our blood alight. On Wennie's Affairs, we operate on the basis if we do not like you, we “ignore” you. Therefore we made the decision, we would not blog about our experience.

One month later however, we have been philosophical about the incident and concluded that the spoilt evening was the result of a waitress and not the establishment itself.  Thus we returned, enabling 69 to exonerate itself.

Now that we have contextualised this review we will address the aspects which we loved.

It is possible to walk past “69” without ever knowing it is there. The facade is unassuming and discreet. The entire bar area is about 6 metres by 5 metres. It is very dark and the windows are covered with shutters which contributes to the clandestine speakeasy feel.  The decor is reminiscent of the US prohibition between the wars era when alcohol was illegal.  Soft swing music jauntily played in the background. The intermittent nutty rattle of the cocktail shaker and white coated bar men added to the sentiment of days gone by. 

The drinks array was not plentiful, but adequate. Between the two of us we must have tried the majority of the cocktails on the menu. This both says something about the length of the list and our ability to put some away. We could not fault the cocktails. They were exquisitely prepared. The mastermind behind the cocktails is Tony Conigliaro, who had previously been at the Shochu Lounge. He has been described as the Heston Blumenthal of cocktail makers.  A particular favourite was Almond Blossom and Green Apple Bellini. Effervescent and zingy, the cocktail had juicy pressed apple sediment which were bursting with flavour.

We were peckish so ordered a plate of amuse bouche, which was a cruel treat of cured meat with cheese.  The bite-sized snacks were tasty, but did not last long, hence my reference to “cruel”.

It was the penultimate Friday before Christmas when we first visited 69.  Maybe the Christmas countdown was the reason behind the buzz in the air.  Perhaps, it was the relief from being shut in (or shutting the world out) from party mania.  Whatever it was, we felt privileged as potential customers were turned away in their droves.  It is advisable to call and book to ensure a seating for you and your company. 

We hope the fact that we had a bad experience and still returned is worth something.  If you are not convinced, may we add a second incident which took place upon our return.  A group of customers walked into the bar in a flurry and in an act of clumsiness knocked over Keith's almost drained cocktail.  Within seconds a man descended with paper towels to mop up the spillage and Keith's drink was replaced.  Commendable handling from the staff.

If you enjoy conversing with your company where you are not shouting above music, impeccably prepared cocktails and a sensual atmosphere, 69 will be for you.

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Review: London Art Fair 2011 at the Business Design Centre, Islington (19 - 23 Jan)

Isn't nature wonderful, but is this art?

I would love it if the committee who organises this event re-named the London Art Fair as Pimp My Artist.  Would be punters cruise through a labyrinth of art adorned walls appraising, gawking, commenting at Art.  I love it.  The London Art fair at the Islington Business Design Centre is in its 23^rd year.  We had been to this exhibition many years ago but due to work pressures had not had the opportunity to attend since.  On that occasion we had merely been window shoppers.  I had felt like a child in Hamleys, knowing that I could be amongst all these toys, but having the sneaking suspicion that I stood zero chance of convincing my parents to buy me anything.  Although we had not openly discussed it this year, Keith and I were cruising for art.  

Pimping their wears are over 120 premier art galleries.  On display are not just paintings but sculptures, drawings, prints, photographs and video art.  In the Arts Projects section on the first floor mezzanine, you can find solo shows and curated groups.  Whilst Photo50 is a showcase for contemporary photos, handpicked by a distinguished panel. 

There are a few aspects that we enjoy about this exhibition:

Firstly you do not need to be an art critic to visit (as with all art!).  If you do not “get art” that's ok.  As much of the work is so contemporary you do not need to become a slave to the miniscule placard by the piece which has managed to squeeze on one hundred words.  It is simply possible to walk around, soak in the ambience and absorb yourself in the wonderful pieces being showcased.

It is also an excellent opportunity to sample some of the UKs premier contemporary artists especially in the Arts projects, where many were being showcased.  We did take a few photos of works which spoke to us.  We found Marcus Rees Roberts's Catalunya series spine tingly haunting.  His artwork drew us into a cold and empty world.  Andrew Gadd's morose, burdensome painting felt both bleak but hopeful.   Sarah Myerscough's fun, frivolous and cheeky time spanning artworks kept us hooked for quite some time as we debated and analysed.

Lastly, it is possible to pick up a bargain.  We have been looking at various avenues to source affordable art for some time.  Our favourite purveyors of fine art, Spencer Coleman (St Katherine's Docks) were not present at the Fair unfortunately.  However, being at the show was almost as if we were in the shopping mall equivalent.  There were obviously dearer pieces, which would stretch the budget.  For example, we wished we had forty-five thousand pounds spare to purchase a 3m by 2m Untitled canvas by John Monks.  In the end we settled for a beautiful bonze statue by Carol Peace, which we are very pleased with.  Isn't she beautiful? 

The London Art Fair is on at the Business Design Centre from Wednesday 19^th to Sunday 23^rd January.  Entry to the Fair is £11 in advance or £15 on the door.

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Recipe: Sopa de Feijão, a warming, thick Portuguese soup

I've bean there before

In the dead of winter we can not visit my mother without leaving her home with a jar of homemade soup. In Portuguese households sopa (or soup) is always readily available. Even in summer it will be on the menus in every restaurant. The recipe below is a typical Portuguese soup, Sopa de Feijão (pronounced fay-jow) or Bean Soup. “Bean Soup” does not sound great in English so let's stick to Portuguese. It is so easy to whizz up it's not even funny.

Once a week in the evening we have what we call a "soup night", which is Wennie slang for “can't be bothered to cook”. This soup is perfect for a lazy wintry evening.

Ingredients

• 400g tin of kidney beans
• 3 litres water
• 2 medium carrots, roughly chopped
• 1 onion, roughly chopped
• 500g potatoes, peeled and roughly chopped
• 2 chicken or vegetable stock cubes
• 1/2 cabbage finely shredded
• 3 tbsp olive oil
• 90g Portuguese choriço, chopped (Iberico will do)
• Salt and pepper to taste

Method

1. Boil the potatoes, carrots and onion for 30 minutes.
2. Add the kidney beans, half the cabbage, stock cubes, olive oil and salt, then cook for a further 30 minutes.
3. Blend in the pot using a hand blender.
4. Add the other half of the shredded cabbage and bring to the boil.
5. Add the choriço and cook until the cabbage has softened.

Tuck in with a massive chunk of bread. 

Foodie Class: Cocoabox Cake Decorating Lesson

Put it in your pantry with your cupcakes

The Great Wennie Bake Off!

We attended our first foodie class in the name of Wennie’s Affairs on Sunday- Cupcake Decorating.  Before leaving the house we read the course outline which promised by the end of the two hour lesson we would

“learn how to make incredible cupcakes and decorations with effortlessness. Learn by taste, you will try various cakes and learn about the history of cake”.

We arrived at the Britannia Hotel, in Primrose Hill North London at 10am and were told to take a seat around one of the tables.  A wave of disappointment struck me and I felt a bit deflated. Were we not baking the cup cakes and mixing the icing ourselves? The fact there was no oven or cooking equipment answered my question.  The cupcake course was really a decorating class. If we are honest we had suspected this might be the case and a part of me was prepared to reset my thinking should this situation arise. Harbouring disappointment would ruin the experience.  Keith is the pragmatic sort, so I knew he would adapt quickly too.

The tables had been “laid” with six naked cupcakes per person at each place and we had a decorated pretty cupcake as a breakfast snack. In the middle of the table were plates of edible glitter and pastel baubles, white and milk chocolate vermicelli, and bowls of icing.

Lisa and Nathan imparting their cupcake wisdom

Lisa and Nathan were taking the course and they looked after us well by offering us liquid refreshments before we started. Lisa began by outlining the course which included:

• A brief introduction to baking cupcakes
• A practical demonstration of decorating a wedding cupcake and creating a rose from sugar paste.
• Working with fondant icing and piping buttercream frosting.
• Icing and decorating the six naked cupcakes

Once we got started, we really got into it and had so much fun. We picked up the techniques relatively quickly if we do say so ourselves. Lisa challenged us, but not to the degree that made us want throw in the towel.  Keith’s confidence was soaring and he even maneuvered off piste and made a “Hello Kitty” cupcake (show off), which the lady beside us took a photo off.  The two hours sped by and I was disappointed when it was time to leave.  I had a few questions for Lisa and she answered them with enthusiasm and expertise.  She has a great job. 

We had a few points, which maybe Cocoabox could address.  The first obvious one is clarity around the course content.  Maybe we were being naive, but the blurb above does implying baking.  Secondly, yes I have made cup cakes, but a bit more on baking and the different icings would have been great.  The class had a mix of people who had been given gift experience certificates and a few Foodies who were genuinely interested in the baking detail. 

We had a great time and would recommend this class for the unseasoned cake decorator.  We noticed that Cocoabox also run a cupcake and cocktail course; ideal for those poo pooing January detox.

The course costs £60 per person for a two hour lesson.  We booked through Keynoir, who had a special offer of £24 per person.

• The Cocoa Box
• Keynoir London