Back in March Mary-Jane Duncan became the first ambassador for The Courier Menu Food and Drink Awards. Here, she tells Caroline Lindsay what the past few months have brought her and why everyone should consider entering the Menu Awards 2019.
Food & Drink
Autumn in the Rhone Valley and the subtle yet all-pervasive scents of lavender, thyme and rosemary envelop the picturesque vineyards in a gentle, fragrant blanket.
Usman Malik, chef patron at Dynasty and Oshibori restaurants in Dundee, tells Caroline Lindsay why cooking is an art
It seems the range of Scotch whiskies—malts, blends, blended malts or single grains—mushrooms by the day. Some single malts now exist in 12 or 15 different variants (or expressions, as the chosen term seems to be), blended whiskies also come in different versions and prices and hardly a week goes by without a new blended malt or range of malts from different areas hitting the shelves.
Kat lives in Fife and is passionate about seasonality, local produce and home cooking
Exciting news – it’s the launch of the second Menu Food and Drink Awards! Following on from the success of 2018’s inaugural awards, held at the Old Course St Andrews in March, the Menu team is hoping this year’s event will be even bigger and better.
This month I’m going to talk a little about one of the newest ingredients to come into the Newport kitchen on its way onto our menu. Monkfish liver – or foie gras of the sea as it’s also known – is amazing!
Whatever our opinion of them, hotels are popping up all over the place in Dundee and with them come new eating establishments. I love a hotel breakfast, especially a buffet, but when it come to an evening meal, they can sometimes be quite soulless.
Rachel Rowley, husband Chris and brother-in-law Andrew run Ballintaggart Farm and The Grandtully Hotel in Perthshire
I recently spent a week in Wales and visited the odd supermarket in Cardiff, Aberystwyth and Llandudno to browse around the wines and spirits department. It was a dispiriting experience to see drinks at prices they used to be, and ought to be, were it not for the Scottish Government’s minimum pricing policy.