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Tuesday, 6 May 2014
The unforgettable flavours of Istanbul
Istanbul has, since it's very early days, had a strong food culture. It's a metropolis that satisfies the palate in every possible way with savoury and sweet snacks, fresh fish, the simple simit, juicy meats, rich royal stews, strong coffee and a vast assortment of vegetarian delights, some straightforward, others very intricately crafted.
As a visitor you will inevitably be bombarded by swarms of waiters and restaurant owners, waving menus and promising the world on a plate. These chaps have good hearts and are worth a chat but they should really take a more passive approach to promoting their businesses, letting their food do the talking and keeping their mouths shut.
Istanbul is vast in both land and population and there are thousands of places to find something to eat. In fact, a very popular tourist advice website has almost 11,000 restaurants listed for this remarkable city. As a first time visitor it's almost too much to take in and the chances of finding something worthwhile are a bit like winning the lottery. Don't get me wrong, rambling the streets and searching for a bite to eat is very much a part of what it is to travel.
If you feel like a day off; try one of my favourites below. Also make sure you taste the beautiful creation that is Baklava. It's not on my list because you can get hold of it all over the city.
The Boozy Prune's 'TOP 10 Flavours of Istanbul'
1) Tavanarasi - seek and you shall find
Off Istiklal Caddesi, the road that takes you from Taksim Square down to the Galata Tower, is my favourite spot for a bit of peace and quiet in a never-ending city. On the corner of Asmali Mescit and Sofyali Sokak look up at the building tops and find the row of flowers. Enter the building (messy world map on your right), take the lift to the 6th floor, and get ready. Great food, in a trendy but peaceful environment - don't miss the Köfte.
2) The Set Ustu Tea Garden
Below the madness of the Topkapi Palace, the colourful gardens of Gülhane Park offer a bit of calm for weary Istanbullus. If you walk to the North-East corner you will find the Set Ustu Tea Garden, with it's wonderful views of city and water.
3) Kadi Nimet Balik - a little Asian fish?
Most tourists base themselves in Sultanahmet, the old part of the city close to the Aya Sofya and Blue Mosque, in hotels with rooftop terraces overlooking the Sea of Marmara. This is a pretty good idea on many levels, one being easy access to the city's ferries. The trip to Kadi Nimet is an adventure in itself. Hop on a ferry from Eminönü to Kadıköy (on the Asian side). On arriving at the dock walk inland and follow your nose up to the fish market (ask if need be), where you'll find Kadi Nimet. They are very popular but take a chance, and wait a little. You will be rewarded with great fresh fish and seafood, as you'd expect.
4) Vefa Boza - an acquired taste
Near the Süleymaniye Mosque, almost under the Byzantine Aqueduct, off Cemel Yener Tosyali on Vefa Caddesi, Vefa Boza produces a strange concoction called Boza. A mix of fermented Bulgar wheat, water and sugar, this fizzy, custard-like drink (with a sprinkle of cinnamon) has been cherished by locals since 1876.
5) Ethem Tezçakar Coffee - for the good stuff
The coffee here is out off this world and with it's setting on the busy Halicilar Caddesi, in the Grand Bazaar, a stop here is something very special.
6) Namli Gurme- the deli with the difference
This deli, in Karaköy, is on my list for it's food and not for it's service. It's a lunch stop for business people and locals wanting a quick bite to eat. Sauntering around, getting in the way, is not going to win you any friends here. It's a help yourself sort of place where you ask for what you want up at the counter, take your number and find somewhere to sit. If you're lucky enough to corner a friendly waiter (like Fevzi) the process will become a lot easier and your food options will become as clear as day. Everything is fresh and fantastic but the köfte and kebabs are stupendous.
7) Sip a beer on the Galata Bridge and watch the world go by
The Galata Bridge is the epicentre of Istanbul's energy. Lined with a school of fish restaurants along it's lower level and overlooked by fisherman along the top, with gigantic trawlers dodging little fishing boats, the city smells, the call to prayer, the rush, all of your senses are stimulated. What a perfect setting for that sundowner.
8) Erzincanli Ali Baba - the bean King
Rushing into a restaurant, shouting Fasulye Pilau (beans, rice) is an everyday occurrence for Turks all over the country. Erzincanli Ali Baba, situated on a courtyard that overlooks the Süleymaniye Mosque, makes the best Kuru Fasulye around. A great value and wholesome lunch with a kick.
9) Kybele Hotel
Sultanahmet has more restaurants than carpet shops which is no mean feat, but a lot should sadly be avoided. Tequilas, thumping tunes and toasted tuna mayo's, not really something worth supporting. The Kybele Hotel is the areas shining light in more ways than one. Each floor oozes tranquillity and if you're in need of a little serenity this is a good place to be. They also have an extensive menu that covers all the bases with some good international comfort food and a lot of well done Turkish fare.
10) Çiya Sofrasi - worth the trip
Like Kadi Nimet (number 3 on my list) Çiya Sofrasi is in Kadıköy, on the Asian side. This place has well and truly been discovered by the tourist brigade, which is not that surprising. It's a fantastic eatery that serves up dishes from all over the country.
Sunday, 4 May 2014
Ceylan Cafeterya - the Queen of Gözleme
The number of restaurants on the main street leading into Çirali is a little overwhelming. The apparently essential indoor fireplaces of all of these establishments are very similar but the quality of food varies greatly.
A Gözleme is a pastry (slightly pancake-like) dish that is filled with meat, cheese, spinach or potato. They're a great, cheap snack, perfect for a lunchtime refuel. You find them all over Turkey; tourist-friendly with a bit of added showmanship. Normally made-to-order, with the dough being rolled out, filled and then cooked over a big, hot dome. Ceylan's 'grandmother goose', for want of a better title, is ranked number 1 in the world (in my opinion). Her Gözleme's are fantastic and she even does a few sweet options with chocolate, honey and banana or combinations thereof. You can obviously also get the standard Turkish fare like kebabs or meatballs but for something different ask to see what home-cooked local dishes they have.
A Gözleme is a pastry (slightly pancake-like) dish that is filled with meat, cheese, spinach or potato. They're a great, cheap snack, perfect for a lunchtime refuel. You find them all over Turkey; tourist-friendly with a bit of added showmanship. Normally made-to-order, with the dough being rolled out, filled and then cooked over a big, hot dome. Ceylan's 'grandmother goose', for want of a better title, is ranked number 1 in the world (in my opinion). Her Gözleme's are fantastic and she even does a few sweet options with chocolate, honey and banana or combinations thereof. You can obviously also get the standard Turkish fare like kebabs or meatballs but for something different ask to see what home-cooked local dishes they have.
Saturday, 3 May 2014
Hotel Villa Monte
I've written before about Çıralı. It's one of those places where if you stay long enough there's a good chance you'll never leave. Luckily you won't find any big hotels or resorts here. Even though there seems to be quite a bit of development on the go, it is all in line with the general ethos of the place - staying as natural as possible, not overpowering the environment.
Hotel Villa Monte is incredibly popular and for good reason. The owners and staff make you like part of the family. They honestly would do anything for their guests and are very proud of everything they do and the amazing place they've created. Özen, the head-chef, gardener and chief bag-carrier has a genuine talent in the kitchen and in front of the barbecue. The amazing thing is that it not only is the number 1 place to stay in Çıralı, it's the number 1 place to eat as well. Breakfasts here are an occasion and poles apart from anything else you're likely to encounter in Turkey. The dinners though, are where Özen really expresses himself. Mezes packed with flavour, soothing soups, rich stews, delicious barbecued meat and fish, some complex and interesting vegetarian dishes and desserts that seal the deal.
Hotel Villa Monte is incredibly popular and for good reason. The owners and staff make you like part of the family. They honestly would do anything for their guests and are very proud of everything they do and the amazing place they've created. Özen, the head-chef, gardener and chief bag-carrier has a genuine talent in the kitchen and in front of the barbecue. The amazing thing is that it not only is the number 1 place to stay in Çıralı, it's the number 1 place to eat as well. Breakfasts here are an occasion and poles apart from anything else you're likely to encounter in Turkey. The dinners though, are where Özen really expresses himself. Mezes packed with flavour, soothing soups, rich stews, delicious barbecued meat and fish, some complex and interesting vegetarian dishes and desserts that seal the deal.
Bestami - Safranbolu's best
Safranbolu has a few places to eat that offer quality local food. Zencafil and Hanim Sultan are 2 worth trying but the absolute must visit restaurant is Bestami, near the metal-workers street. If you arrive and find it completely empty, walk around the corner and down the hill and pop your head into the kitchen where you'll probably find the husband and wife owners rolling out some Manti. This Manti, or tiny ravioli that is filled with spiced meat and served with yoghurt, dried mint and chili, is absolutely delicious and done just right at Bestami. Their gozleme (or turkish filled pancake) is also good. In fact, everything they do, is without flaw.
Safranbolu - a look at the Turkey of yesterday
In the Black Sea Region of Turkey, North of Ankara (the bustling capital), lies Safranbolu. The world heritage town is famous for it's traditional Ottoman architecture, has some interesting local cuisine and somewhat magically takes you back in time, which is wonderfully refreshing in a country that is modernising at an alarming rate.
A bit of Turkish language comprehension will come in handy and it's not the sort of place you'll find a happening bar with beers and cocktails. Sitting on a corner with a cup of tea in hand, watching elderly men negotiate their age-old cobbled route down to the mosque, here you don't get pamphlets with tourist activities on offer. It's all about getting lost on the streets, absorbing the atmosphere and embracing the way a place that initially feels so frighteningly foreign, can start to feel like home in no time at all.
A bit of Turkish language comprehension will come in handy and it's not the sort of place you'll find a happening bar with beers and cocktails. Sitting on a corner with a cup of tea in hand, watching elderly men negotiate their age-old cobbled route down to the mosque, here you don't get pamphlets with tourist activities on offer. It's all about getting lost on the streets, absorbing the atmosphere and embracing the way a place that initially feels so frighteningly foreign, can start to feel like home in no time at all.
Monday, 28 April 2014
Bouchard Finlayson
Peter Finlayson, winemaker at Bouchard Finlayson, is one of the pioneers of the Hemel-en-Aarde valley and a stalwart of the industry in South Africa. With a strong focus on Pinot Noir in the vineyard, an enthusiasm for Chardonnay, an interesting mix of international varietals (mainly in the unique Hannibal blend) and a wonderful setting, a visit and tasting at this winery is a highlight of any journey into this incredible wine region.
On a recent visit I was suitably impressed and the wine that shone for me was the Limited Edition Kaaimansgat Chardonnay 2010, from grapes sourced from a Villiersdorp farm. Really well balanced, pretty much exactly what I am looking for in a food chardonnay, with a great combination of tropical fruit and cinnamon apple, a complex wine that is given a real lift with 50% going in new French oak and 50% experiencing no wood at all.
Peter Finlayson has given me his Bouillabaisse recipe, something he enjoys with his Kaaimansgat Chard.
Bouillabaisse
Ingredients:
On a recent visit I was suitably impressed and the wine that shone for me was the Limited Edition Kaaimansgat Chardonnay 2010, from grapes sourced from a Villiersdorp farm. Really well balanced, pretty much exactly what I am looking for in a food chardonnay, with a great combination of tropical fruit and cinnamon apple, a complex wine that is given a real lift with 50% going in new French oak and 50% experiencing no wood at all.
Peter Finlayson has given me his Bouillabaisse recipe, something he enjoys with his Kaaimansgat Chard.
Bouillabaisse
Ingredients:
- a couple of fish heads
- a few onions, finely chopped
- a knob of butter
- salt and pepper
- 2 cups of white wine
- 4 tomatoes, chopped
- 2 tsp Thai curry seasoning
- 2 tsp fish Masala
- 1 tsp ground fennel seeds
- 1 Tbsp apricot jam
- 2 bananas, chopped
- 1 lemon
- 400g fresh white fish
- 400g peeled prawns
- 300g calamari
- boil up fish heads in a pot of water for around an hour, sieve, then set stock aside
- take a wide, flat-bottomed pot and brown the onions
- add the white wine and allow to simmer for 10 minutes
- add the chopped tomato, Thai and Masala seasoning, fennel, apricot jam, bananas, lemon juice and fish stock and allow to simmer for 30 mins
- season with salt and pepper
- 5 minutes before serving add fish, prawns and calamari
Thursday, 3 April 2014
The restaurant at Newton Johnson
Even though these guys haven't been up and running for very long they not only have their ducks in a row, they've got them quacking to the same song sheet and well seasoned at the same time. My first visit could not have been better, really slick and knowledgeable service with a smile, a fantastic wine list that is supercharged by Newton Johnson's powerful Pinot Noirs, and an open, theatrical kitchen that is overflowing with creativity and executing dishes with the precision of a German arthroscopic surgeon. All of this and the added bonus of looking down the magnificent Hemel-en-Aarde valley. A match made in Heaven.
Eric Bulpitt, the chef and owner has spoilt us with a stunning recipe. Enjoy!
Jerusalem artichoke veloute, roasted pork belly, apple and nutmeg puree, nasturtiums and watercress.
Artichoke Veloute Pork
Belly Apple
and nutmeg puree
500g Jerusalem artichokes 1kg pork belly 500ml apple juice
1med onion canola oil 10ml sugar
500ml milk thyme 1tsp
agar agar
500ml cream garlic nutmeg
1tbl butter Maldon
salt
salt pepper
pepper
Sour dough croutons,
nasturtiums and watercress for garnish
A delicious soup, could be a meal on its own or a very fancy first course. You can substitute the artichokes with celeriac or parsnips. To achieve good crackling on the pork belly, pour some boiling water on the skin and pat dry. The dryer the skin, the better the end product. The apple and nutmeg puree is a bit cheffy but very easy to do.
Soup: Peel the Jerusalem
artichokes and place in some acidulated water to prevent them from oxidizing.
In a sauce pan melt the butter and add finely sliced onion, sweat onion with a
good pinch of salt till translucent and soft. Add the artichokes and just cover
with milk and cream. Bring to the simmer and cook for about 30min until soft.
Blend, being careful as soup will be very hot. You want to have a nice thick
soup consistency do not be afraid to add more milk if needed. Reserve
Roasted pork belly:
Preheat the oven to 210C. Rub the belly with the oil, salt and pepper. Place
on a roasting tray with garlic and herbs. Roast for 30min at 210C turn oven
down to 180C and roast for another 1hour till crispy and delicious. I will not
blame you if you want to tuck in straight away but do let it rest for 20 min.
Apple and nutmeg Puree:
in a pot bring the apple juice to a simmer, add a good grating of nutmeg and
sugar, and reduce by exactly half. Whisk in the agar agar and simmer for two
minutes to dissolve. Place on a tray and refrigerate till set. Blend set jelly
in food processor, adding a little apple juice to loosen until you have a good
smooth gel like consistency. Reserve
Assemble: Heat soup and
place in a jug or serving bowl. Cut belly into 3 x 3cm Cubes and place in warmed
soup bowls. Make a few dots of puree around the belly and garnish with
nasturtiums, watercress and croutons. Pour soup at the table for dramatic
effect
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