Grazia's Weekly Food Round-Up: All Your Food News On One Plate

28 June 2013 by

GALLERY >> 9 Of The Latest Food News Stories

Welcome to Grazia's new weekly round up of all things food. Click through the gallery to see our picks of the best food happenings this week...

Riverboat Food Festival Is This Weekend!

This weekend, the recommendations website with a difference - [a target="_blank" href="">Twenty Something London[/a] - has teamed up with Vauxhall's [a target="_blank" href="">Tamesis Dock[/a] and 15 of the capital's top street food vendors to bring you the Riverboat Food Festival. Tonight, Friday and Saturday will see three 5 course menus brought together using scrumptious dishes from vendors such as [a target="_blank" href="">The Orange Buffalo[/a], [a target="_blank" href="">Waffle On[/a] and [a target="_blank" href="">Turner And Roast[/a].

Oh, there's also top notch cocktails available and DJs all night.

Tickets are a bargainous £25 and available [a target="_blank" href="">here[/a].

Former DJ Releases Recipe Book Showcasing Ibiza's Cuisine - Here's One Of His Yummy Recipes

Griddled Grouper With Mango, Fennel, Coriander And Chili Salsa


4 x 175g un-skinned Grouper fillets
1 x large spring onion, finely chopped
1/2 x red onion, finely chopped
100g x fennel bulb, finely chopped
1 x mango, peeled, diced
20 x sprigs coriander, finely chopped
1 x thai red chili, deseeded, finely chopped
1 x clove garlic, peeled, crushed
1 x lime, juice
40ml x extra virgin olive oil
Salt and pepper
Onion sprouts for garnish


Prepare you ingredients. Combine together with the lime juice and olive oil.
Put a griddle on a high heat for a few minutes then turn down to medium.
Rub the fish fillets in olive oil and season. Cook for 2-3 minutes each side.
Using a pastry cutter, stack the salsa on the plates. Plate the fish, garnish with lime wedge, onion sprouts, olive oil and black pepper. Serve

Glorious Ibiza Food (And Music!) By Sid Shanti is out tomorrow and can be purchased [a target="_blank" href="">here[/a].

Bunny Chow Hits Brixton Market

Wondering what bunnychow is? So were we. Turns out, in 1940's Durban, South Africa, Indian plantation workers were looking for a more effective way to package and eat their lunch as they were minus cutlery, plates or lunchboxes. Bunnychow therefore is a little loaf, hollowed out and filled with curry. Genius no?

Now the Bunny Chow truck has pitched up in Brixton market to bring you a little taste of South Africa. Try out the Monkey Gland Meatball Bunny or the Egg & Bacon Bunny for breakfast. All at £5 a pop.

More info [a target="_blank" href="">here[/a].

The True Blood Release A Cookbook - Here's A Recipe For Friggin Pigs In Blankets

Friggin' Pigs In Blankets


1 sheet frozen puff pastry

1 large egg, beaten

6 links andouille sausage

1/4 cup + 2 tablespoons sesame seeds

Creole mustard for serving


On a lightly floured work surface, roll out the puff pastry to a 12-inch square; don't worry if the edges aren't perfectly straight. Using a pizza wheel or chef's knife, cut the square in half, and then cut each half crosswise into thirds so that you can have six 4-by-6 rectangles.

Place a rectangle of dough so a short side is nearest you and brush the entire rectangle with beaten egg, expecially the edge farthest awat. Set an andouille link on top of just inside the edge nearest you and roll up the sausage tightly in the dough; it's fine if the ends poke out a bit. Pinch the seam to seal and set the dough-wrapped sausage on a tray or baking sheet. Repeat with the remaining rectangles of dough and sausages, cover with plastic wrap, and refrigerate for about 1 hour to firm up the dough. Save the remaining egg.

Pre-heat the over to 400 degree F. Line two rimmed baking sheets with parchment paper. Spread out the sesame seeds on a plate.

Working one at a time, brush the dough-wrapped sausages with the remaining egg and roll in the sesame seeds, sprinkling more on as needed, until evenly coated. Using a serrated knige, trim the protruding end of the sausage, and then cut the sausage evenly into five pieces; each with be about 3/4 inch. Don't worry if the blankie is a little lose around the piggy. Set the pieces cut-side up on a prepared baking sheet. Repeat with the remaining sausages and seame seeds, and place fifteen piggies in blankies on each baking sheet.

Bake the piggies, one baking sheet at a time, for 15 minutes, and then use a wide spatula to flip each piece. Continue to bake until nicely browned, about 5 minutes longer. Serve warm or at room temperature with Creole mustard.

More info on the book [a target="_blank" href="">here.[/a]

Wine Tasting In London Fields

Is there anything better than drinking wine in the evening sun? Handy then that wine lady [a target="_blank" href="">Good Legs Long Length[/a] is hosting a series of 9 wine tasting sessions in London Fields throughout July and August.

Each tasting is different with some looking at exotic wines, others introducing you to the best rose options or new pinot noirs - there's also a BBQ after. Sign us up!

For a full list of the wine tastings click [a target="_blank" href="">here.[/a]

We Now Drink More Tea Than Coffee

Coffee? Forget about it. Us Brits have gone back to our roots and now drink more tea than coffee.

If you need some convincing to put down your cappuccino and pick up a brew then why not branch out and try Jing's new Organic Dragon Well and Dragon Well Supreme green teas. Sourced from the hills of Hangzhou, China, Dragon well tea is green tea at it's best.

Find out more [a target="_blank" href="">here. [/a]

Chips Trigger Cravings In The Brain - It's Not Your Fault!

Finally! An explanation to the old Pringles adage - "Once you pop you just can't stop." A new study has shown than processed carbohydrates, such as the sort found in white bread, fries, crisps and breadsticks, triggers activity in the area of the brain associated with reward and cravings.

Bascially, eating a mountain of fries? Not your fault at all.

Herbfest Is On - Here's A Recipe

If you head down to London's Southbank keep an eye out for Company of Cooks' Herbfest - a greenhouse which is growing herbs for use in some of London's top restaurants.

One of their herb-tastic recipes is below...


Lemon Verbena Cupcakes

For the cupcakes
240g soft butter
240g caster sugar
3 large eggs
270g self-raising flour, sieved
3g baking powder
10g finely grated lemon zest

Lemon Verbena Syrup
10g lemon verbena
135g caster sugar
5 tbsp lemon juice

To Decorate
450g ready-made vanilla frosting
1⁄2 tsp finely grated lemon zest
2-3 drops yellow food colouring
16-20 edible wafer daisies

• Preheat the oven to 175°C/fan 165°C/Gas mark 4.
• Using an electric mixer, cream the butter and caster
sugar together on medium speed until fluffy.
• Add the eggs, flour and baking powder all at once and
pulse the machine on a low speed until the ingredients
are combined, taking care not to over-mix. Stir in the
lemon zest.
• Line your cupcake trays with paper cases and pipe or
spoon about 50g cake batter into each paper case.
• Bake for 18-20 minutes or until the cakes have risen and
are lightly coloured.
• Test by inserting a skewer into the centre of one cake:
if it comes out clean, they are cooked.
• Make the lemon verbena syrup while the cakes are in the
• Wash and dry the lemon verbena then roughly chop it.
• Combine in a saucepan with the sugar and lemon juice and
slowly bring to the boil.
• Remove from the heat and leave to infuse for 10 minutes,
then strain.
• Remove the cupcakes from the oven and immediately spoon
the warm lemon verbena syrup over them: use about 2
teaspoons of syrup per cake.
• Leave to cool completely before frosting.
• Put the vanilla frosting in a mixing bowl. Add the lemon
zest and yellow food colouring and beat until smooth and
well combined.
• Transfer the frosting mixture to a piping bag fitted with
a small star nozzle and pipe star rosettes over each
cupcake. Top each with a wafer daisy and they are ready
to serve.

Find more information on Herbfest [a target="_blank" href="">here. [/a]


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