ON THE TABLE What we’ve been enjoying in the world of food and travel I ’VE BEEN DINING AT…
Los Mochis, a Mexican-Japanese fusion restaurant in London’s Notting Hill. The menu’s highlights include seabass ceviche and spicy hiramasa, but the showstopper was the prawn kushiyaki with guacamole, yuzu aioli and pico de gallo. Farida Zeynalova, assistant editor
I ’VE BEEN EATING. . .
Fattoria la Vialla. Italian food is popular in my house, and this broad range of specialities is great to dip into. Personal favourites include the excellent sparkling wine, the Viallini biscuits with raisins and pine nuts, and the ridiculously moreish Viallella chocolate and hazelnut spread. Glen Mutel, editor
I ’VE BEEN MAKING. . .
Tarte au citron by Mon Dessert. This plant- based, gluten-free, DIY dessert kit was easy to follow and produced glorious results. It also came with a sweet little tart tin. I’d happily make it again, although next time I might tweak it slightly to ensure it’s a tiny bit less tart. Lauren Atkinson-Smith, art editor
I ’VE BEEN SNACKING ON. . .
Tony’s Chocolonely, especially the dark chocolate with almond and sea salt, which has taken my house by storm. With a lime green wrapper and a logo resembling a 1980s graffi ti tag, it’s easy to spot on the supermarket shelves. Maria Pieri, editorial director
THREE TO TRY New baking books
1 Where’s your favourite UK foodie hotspot?
SALCOMBE There’s nothing quite like the taste of fresh Salcombe crab by the harbour, especially when it comes with a crisp glass of rosé. Lauren Gamp
NORTH NORFOLK I had some of the country’s best seafood in North Norfolk. Standouts included smoked prawns in Cley and dressed Cromer crab. Connor McGovern
ORFORD I’m obsessed with Orford in Suffolk, especially the likes of Butley Orford Oysterage, Pump Street Bakery and Pinney’s, a traditional smokehouse. Josephine Price
3
Finch Bakery
Sweet recipes by Lauren and Rachel Finch, from Victoria sponge to strawberry doughnut macarons. Nicola Trup, deputy editor
10-Minute Sourdough Vanessa Kimbell’s quick, no-knead recipes include ciabatta and pizza.
2
Baking with Fortitude Dee Rettali uses natural
processes such as fermented batters and herb infusions for cakes and more.
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NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL
IMAGES: LOS MOCHIS; MON DESSERT; BAKING WITH FORTITUDE BY DEE RETTALI (£22, BLOOMSBURY)/LAURA EDWARDS
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