Forget the white sliced – Graeme Pallister of 63 Tay Street pimps up picnic sandwiches with some posh breads and fillings.
Courier Country is at the forefront of growing fruits, and raspberries in particular are abundant just now. For me the tart raspberry works great when perfectly balanced along with something sweet in a pudding such as my raspberry pavlovas.
This month’s article actually comes on the eve of our brand new main course addition to our a la carte and tasting menus: duck.
Graeme Pallister, chef proprietor of 63 Tay Street in Perth, recalls the heady days of old school ice cream and serves up some new ways of enjoying this traditional summer treat.
I was brought up from day one with catering and hospitality. My parents where both caterers and from an early age I lived over the family restaurant so professional cooking was in my blood.
Jamie Scott of The Newport tells us a bit more about gooseberries and how to cook sweet or savoury dishes with them
Tim Dover, chef patron of The Roost in Bridge of Earn, makes a simple compote with health-giving blackcurrants.
Old Course executive chef Martin Hollis offers us a hint of a tropical summer with an exotic recipe with pineapple and kiwi fruit.
The humble lettuce is, in my opinion, one of the most underrated ingredients out there. For so long it has been seen as a wee bit garnish or – at best – the first layer of a burger! However, I’m here to big up this amazing wee ‘Gem’ and persuade you to make it the star of your mid-week dinner, the front runner on your summer shopping list.
Halibut has the biggest flat fish population in the seas around the UK, and has delicious firm white flesh with a meaty texture.