Archives for the month of: July, 2012

The sun has finally decided to grace us with an appearance here in London, so we decided to come up with a few alternative barbecue options for you to throw over the grills once they are fired up and ready to go.

Get away from the conventional sausages and burger combo and impress your guests with these delicious options:

Teriyaki Salmon: A delightful oriental twist to the most versatile of fish. An excellent choice for a barbecue, as it is light, healthy, and imaginative.

Take a look at this delicious Salmon Teriyaki recipe.

Jerk Chicken: Jerk is a style of cooking from Jamaica in which meat is dry-rubbed or smothered in a thick aromatic marinade made from ingredients such as vinegar, onions, scotch bonnet peppers, all spice, cinnamon. Jerk seasoning is traditionally applied to pork and chicken. Marinated overnight, it is the perfect accompaniment to any barbecue.

Take a look at this delicious Jerk Chicken recipe.

Rack Of Lamb: This dish makes a great meal for a ‘crowd’ or for just the two of you. The perfect meal for the grill and a perfect way to impress someone special.

Take a look at this delicious Mustard & Rosemary Marinated Rack of Lamb recipe.

Langoustines: These are a succulent white shellfish, and a more commonly eaten crustacean. These slim, orange-pink lobster crustacean cooked are so simple, so delicious and make a welcome change for a summer barbecue.

Take a look at this delicious Barbecued Langoustine with Aioli recipe.

Halloumi Kebabs with Thyme and Lemon: Halloumi is great vegetarian option for barbecuing because it’s firm enough to hold its shape as it cooks. It’s easy, gourmet,  quick, and tastes incredible. If you’ve never tried grilled halloumi cheese, you must. If cooked with the sweetness of vegetables the saltiness of the halloumi balances it out.

Take a look at this delicious Halloumi Kebabs with Thyme and Lemon Baste recipe.

A great barbecue is one of summer’s pleasures, so make the most of this sunshine and make sure you wow your guests and their taste-buds with your new found creative barbie recipe’s. Cheers.

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In honour of our ‘Tuesday Foodie’ evening at Barbecoa, a popular barbecue steak house, we are sharing with you some of the most popular steak cuts in order of tenderness. At the top of the tender pile:

Tenderloin Steak: This steak is cut from the beef tenderloin and is the most tender. Tenderloin steaks like the ‘Filet Mignon’ are popular for their delicate butter like texture.


Top Loin Steak: This is one of the most versatile steaks being tender and flavourful. Basically a T-Bone steak with the tenderloin meat removed. Well known as a New York Strip Steak.


T-Bone Steak: Very similar to a porterhouse cut taken from the short loin, includes a T-shaped bone with meat on each side. Has less of the pricey tenderloin meat.


Rib Eye Steak: A cut from the roast that sits at the top of the rib primal. The excellent marbling of this popular cut gives it a rich and juicy flavour.


Sirloin Steak: Perfect for big eaters on a budget. A cut from the rear back portion of the animal. A succulent yet lean boneless cut.


image 1: Jonathan Tullet

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image 4: Cornstore Limerick

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In tribute to our ‘Thursday Mingle’ at The Drunken Monkey famous for it’s Cocktails and Dim Sum, we’ve compiled a list of our Top 5 Cocktails.

Cocktail No. 1: The Great Sage – A cocktail with Bulldog Gin, Creme de Framboise, fresh rasberries charged with Perrier Jouet Champagne.

Cocktail No. 2 : Cosmopolitan – a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed lime juice.

Cocktail No. 3: Long Island Ice Tea – a cocktail that is the basis of many elaborate mixed-drinks. Equal parts vodka, gin, tequila, rum, and triple sec and cola.

Cocktail No. 4: Mojito – a cocktail that consists of five ingredients: white rum, sugar, lime juice, sparkling water and mint

Cocktail No. 5: Martini – a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. A personal facourite is the Espresso Martini, for that extra kick.

Bonus Cocktail: The Bloody Mary. For those who plan to have a few extra cocktails at TableCrowd’s ‘Thursday Mingle,’ then here’s one for the following day. A cocktail containing vodka, tomato juice, and usually other spices such as Worcestershire and Tabasco sauce.




This blog has been a long time coming. Ever been searching for something only to realise that not only is it staring you in the face, it’s got you in a playful headlock (sibling style) and is repeatedly saying ‘here I am, come get me’?

Let me explain my opening ramble. I’ve been quite selective choosing great places to eat and enjoy food and yet had been frequenting a local Vietnamese place, almost every day! I can class myself as a regular and I have no doubt there are a number of people that can do the same.

Set at the top of Whitecross Street (yes, the very same street that serves up a world class array of foods) Chào (pretty much ‘Hi’ in Vietnamese) is a quaint environment with seating space both in and out of the mini restaurant. It’s always buzzing with punters in it’s 3+ hours of opening time, that extended lunch period.

It’s street food brought to you in simple, respectable, well presented, disposable bowls and pots. The Pho soup is a definite favourite, but not mine. I have a slight addiction to the Chicken salad with noodles. I don’t know exactly what’s in that sauce but I know that it is delicious. With the option of crushed peanuts and chillies in all their dishes I opt for both and have become accustomed to well prepared food.

Run by a hard working team consisting of twin brothers and people joking under pressure, whilst still delivering quality, tasty food again and again.

Right. I’ve worked myself up an appetite. Wonder where I am heading for lunch today…