Hunan: Aubergine with Minced Pork stir fry

I have been waiting for this book for ages since I heard that it was being written. If you have never been to the Hunan Restaurant in Pimlico, you need to add that to the London Restaurant bucket list. I had a really memorable meal there and can happily say that it was one of the best (non Cantonese) Chinese meals I’ve had in London.

Hunan the cook book, subtitled ” A lifetime of secrets from Mr Peng’s Chinese Kitchen” is a collection of recipes that spans over 50 years of his experience in the kitchen. Taiwanese Mr Peng who is now 70, still regularly works in the kitchen at the restaurant. By his son’s Michael’s own words, he describes his father as focused, uncompromising and a traditionalist. He lives and breathes food.

About Hunan the cook book

The Hunan cook book is beautifully bound like an old Chinese manuscript. It has a lot of brightly coloured pictures for each recipe. If you have eaten at Hunan, this is like a download of the Mr Peng’s brain and it helps you decipher what it was that you ate at your last meal there as they don’t have a menu.

The book has over 70 recipes and many of them are easily achievable at home. I love cook books like this as it both practical and approachable. I have tried a couple of recipes so far and found them easy to follow and to recreate at home. The recipe for Aubergine and Minced Pork below has an unusual flavour and uses miso and white wine vinegar, not usually found in Chinese cooking.

The unique recipes are a mixture of Taiwanese, Hunanese, Sichuan, Guangdong and Northern Chinese. I am quite thrilled to expand my knowledge as my own Chinese recipe repertoire includes mainly Cantonese and Hokkien dishes. The main ingredients needed to create the multitude of recipes in this book are just 3 vinegars, 4 chilli sauces, sugar, salt, a little Shaoxing wine, slivers of ginger, spring onions and garlic.

It is unlike any other Chinese cook books and doesn’t include the usual takeaway favourites. If you are an adventurous cook, you must add the Hunan Cook Book
to your collection. I will certainly be cooking my way through this book over the years.


Aubergine with Minced Pork

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

4 portions

Aubergine with Minced Pork


  • 1 tbsp minced pork
  • 1 aubergine, cut into 5cm batons
  • 10 tbsp water
  • 1 tsp slaked cornflour for thickening the sauce
  • 1 tsp white wine vinegar
  • 1/2 tsp sesame oil
  • oil for frying
  • For the sauce
  • 3 tbsp chicken stock
  • 1 tsp miso paste or yellow bean paste
  • 2 garlic cloves, finely chopped
  • 1/4 fresh red chilli, finely sliced
  • 10 coriander stalks, finely chopped
  • Salt and sugar to taste


  1. Mix all the sauce ingredients together in a bowl and season to taste
  2. Heat a little oil in a wok ihntuil almost smoking. Add the pork mince and cook until it changes colour.
  3. Add the aubergines with about 10 tbsp water and cook for about 3-4 minutes until the aubergine has softened
  4. Add the sauce to the wok and stir through before adding the slaked cornflour, white wine vinegar and sesame oil. When the sauce has thickened, it is ready to serve.


This dish works well as part of a meal when served with a few different dishes and steamed white rice.

Pak Awie Malay restaurant

In recent years, London has seen an increase in Malaysian restaurants and in particular halal Malay restaurants. Quite a few of are around the Paddington area to cater to the increasing number of Mara and other Malaysian student hostels in the area and their visiting parents. When Malaysians travel, they like to find Malaysian restaurants as they can’t go for too long without a taste of home. Quite a few of them have been known to bring their sambal belacan or chilli sauce with them to spice up foreign cuisine.

Pak awie Paddington

When I am in need of a taste of home, I veer towards Paddington where quite a few Malaysian restaurants have sprung up in recent years. Pak Awie is one of these newer Malay restaurants in Paddington. It serves Halal Malay food. On the evening we were there, the customers seem to range from some Malaysian students, a group from nearby St Marys Hospital to some Middle Eastern couples.

The smell of belacan (fermented prawn paste) hits you as you walk through the door. The dining room decor is modern unlike  some of the other more drab Malay restaurants in the area catering to students.  The walls of the brightly lit dining room are decorated with some Malaysiana and a couple of portraits of the current King and Queen. A few tables were occupied by On the night groups of Malaysian students, staff from the nearby St Marys Hospital and a few Middle Eastern couples.

On the menu you will recognise some of the more well known dishes like Laksa, Nasi Lemak and the ubiquitous Beef Rendang. As I was there with an English friend with an adventurous palate so we ordered Asian style, lots of dishes to share. We started with an Indian Muslim Murtabak and Mixed Satay. The Satay was well marinated but dry and was served with a decent spicy satay sauce. Unfortunately someone must have ignored the murtabak as it was a burnt,  under seasoned and should not have been served.

The burnt Murtabak

The burnt Murtabak

Malaysian Satay

Malaysian Satay

Beef Rendang

Beef Rendang

Kangkong Belacan

Kangkong Belacan

Ayam Masak Merah

Ayam Masak Merah

Grilled lamb chops

Grilled lamb chops

Pak awie (21)

For mains, our cheerful server suggested the house special grilled lamb chops. The tender lamb chops coated with a sticky glaze and the umami rich Kangkong belacan provided a good taste and texture contrast to the meal. The lightly spiced beef rendang triggered memories of happy meals at home. Thankfully, after the blip with the starters, the mains were much better executed.

The sweet options at Malaysian restaurants are not usually very enticing to a Western palate. The Pak Awie menu had a couple of choices of sweet soups and we picked the Bubur Pulut Hitam, a black glutinous rice pudding with coconut milk. The rice was tender but was rather bland and needed a lot more sugar syrup to taste right. The texture was too much like school food for my friend but I guess this sweet soups as a concept is a step too far for some.

The authentic flavours at Pak Awie was a taste of home although they need to pay a bit more attention to detail and not serve anything overly burnt. Expect to spend about £30 per person but order well and be prepared for the languid service.


EatCookExplore was a guest of Malaysia Kitchen at Pak Awie

Feta Cheese, Peas and herb Tortilla by James Ramsden

I had a fun catch up with James Ramsden at his home when I went lunch the other day.  He cooked a a Spanish Tortilla using Feta Cheese, Pea, herbs and Lurpak Cooking Mist and you can find a recipe for this below.

James Ramsden Lurpak (17)

This is a very versatile egg recipe where you can add any ingredients that you have at home. The recipe below is a version with broad beans but for this lunch, James made one with feta cheese, inspired by his recent trip to Greece.

We talked about how he has developed several recipes using this new Lurpak product and this was one of those dishes. The Cooking Mist is a light oil spray which is good for using in a frying pan when you want to cook with less oil or it can be used to spray onto meat and vegetables to glaze or baste when you are doing some roasting. The Cooking Mist is made with rapeseed oil and butter, so it has a higher heating point than plain butter. Not unlike the Lurpak Cooking Liquid which I used in another recipe.

We talked about his cook books, he has another new cook book in pipeline, so look out for that.


James Ramsden Lurpak (22)James Ramsden Lurpak

Feta Tortilla with  Lurpak's Cooking Mist

Spray with Lurpak’s Cooking Mist prior to putting the pan in the oven

Feta cheese Tortilla

Feta cheese Tortilla

Feta Cheese Tortilla James Ramsden Lurpak (10) James Ramsden Lurpak (12)
James Ramsden Lurpak (13) James Ramsden Lurpak (16)



James Ramsden's Tortilla with new potatoes, broad beans and spring onions

Rating: 41

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


James Ramsden's Tortilla with new potatoes, broad beans and spring onions


  • 200g new potatoes, sliced
  • Lurpak® Cooking Mist
  • 4 spring onions, thinly sliced
  • 100g podded broad beans
  • 6 large eggs, well beaten
  • 100g feta cheese
  • A handful of fresh parsley, finely chopped
  • Mint, to garnish
  • Salt and pepper


  1. Preheat the grill to high.
  2. Simmer the potatoes in a pan of salted water for 5 minutes until softened. Drain and shake dry. Add a few squirts of Lurpak® Cooking Mist to a small frying pan and add the spring onions and potatoes. Season with salt and pepper and fry, shaking occasionally, until lightly coloured.
  3. Add the broad beans and toss for a minute or so until starting to tenderise, then add the eggs, feta and parsley. Cook for 6 minutes until set on the bottom. Spritz with Lurpak® Cooking Mist and put under the grill. Cook for a further 3-4 minutes until set and lightly browned.
  4. Remove from the oven, garnish with mint, and serve.

I’m quite impressed with the Lurpak Cooking Mist as it’s really versatile. Cooking sprays is something I have been looking for in the UK and used to buy something similar from the US. Cooking sprays have been widely used in the US as a way of using less oil when cooking healthier dishes. There are so many other ways to use this product and you can find more recipes using the Cooking Mist here :


EatCookExplore was a guest of Lurpak.

Carnaby Street Eat Food Festival 20 July

Kingly Court  Carnaby Street Eat

Kingly Court Al Fresco Dining

Carnaby Street was a real hotspot in the 60′s when it was a centre for fashion and music of the Swinging 60s. Today, it is a pedestrianised shopping area with lots of quirky boutiques and a lot of restaurants and bars. Veer away from the main stretch and explore the side streets where you will find some artisanal fashion designers and eccentric English shops.

Carnaby StreetEat Food Festival

On Sunday 20 July, over 15 global cuisines from over 40 of the area’s best restaurants, bars and cafés will be offering their dishes and concepts out onto the streets. You can taste a variety dishes for £5 and enjoy expert cooking demos, led by presenter and foodie Hardeep Singh Kohli.

There will be a carnival atmosphere with live music and entertainment on the streets. Every outlet is doing something special for the day. ZSL London’s pop up is offerng face painting for kids and Lomography is offering free photography workshop on the day.

Carnaby StreetEat is not your usual street food stalls but actual restaurants in the area around Carnaby Street, Kingly Court and Newburgh Street. You won’t find the same old stalls that you see at street food collectives all around London. It’s a great opportunity to try food and drink from all these restaurants in one go if you fancy and for not a long of dosh.

We did a really fun food safari and previewed quite a few of these restaurants and bars around the Carnaby Street area and here are some highlights. Really love that all the restaurants have outdoor tables and have big windows opening into Kingly Court, a really buzzing crowd.

Wright Brothers serves Asian inspired fish and seafood dishes. They serve Jersey oysters at £1 a shot, what a bargain. We tried their salmon sashimi and some delicious creamy burrata too, accompanied by tall glasses of Prosecco.

Carnaby Street Eat Wright Brothers Oysters

Carnaby Street Eat Wright Brothers Oysters for £1

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Carnaby Street Eat 254

Carnaby Street Eat 257

Choccywoccydoodah is a chocolate lover’s heaven. Their shop has the most elaborate and colourful chocolate  cakes in town and if you want to host a party, check out their secret room. They will be handing our free chocolates on the day. Feast your eyes.

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Carnaby Street Eat Choccywoccydoodah's secret room

Choccywoccydoodah’s secret room

Carnaby Street Eat

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Carnaby Street Eat 262

 Shoryu Ramen is a chain of ramen shops in London but they will be serving their famous Hirata buns from a special wooden Japanese street stall on Sunday.

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Hirata Bun Shoryu Ramen

Hirata Bun Shoryu Ramen

Carnaby Street Eat

Japanese Craft Beer

If you like craft beer and great tasting food, check out Whyte & Brown. We tasted a seasonal crab bruschetta paired with a really unique Honey Craft Beer and an exotic mess which is an eton mess with tropical fruits paired with a specially selected craft beer. These guys stock a long list of craft beer from both the UK and around the world and there is even one that is lemongrass flavour.

Carnaby Street Eat
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Carnaby Street Eat 289

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Fancy a Caribbean beach holiday in Central London, head over to The Rum Kitchen in Kingly Court. There is a very long cocktail list, especially rum cocktails. There is a great vibe, holiday music and the decor transports you to a hot sunny beach in the Caribbean.

Carnaby Street Eat 303 Carnaby Street Eat Rum Kitchen

Carnaby Street Eat 304

ChaChaMoon made a big splash when they launched with some tasty noodle dishes. They have since added to their menus and they have cocktails on their menu at just £6. We had lots several cocktails, a couple of starters and some Singapore noodles.

Carnaby Street Eat ChaChaMoon

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Carnaby Street Eat 298

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Carnaby Street Eat 295

Stax Diner is Bea (of Bea’s of Bloombsbury fame and famous Duffin maker) is a new American diner serving food from the Deep South like Chicken and Waffles. I was thrilled that htey have A&W floats. There are lots of milk shakes and some hard milkshakes and hard ice cream floats like the Drunken Brown Cow. They have loads of fun whipping up these drinks. Make sure you try the Graceland with banana and peanut butter and the Dalmation with cookies blended in.

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Carnaby Street Eat 316

Carnaby Street Eat Stax Diner

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The Carnaby Street Eat food festival is taking place on Sunday 20th July 11am – 6pm, just around the corner from Oxford Street and Regent Street. Join in the fun. Get the full line up and more details about what else is happening on their website.

EatCookExplore was a guest of  Carnaby StreetEat







BBQ Masterclass with Weber For Cancer Research UK

On the 19 & 20 July 2014, Cancer Research UK and Weber would like you to invite your friends around for a BBQ to raise funds.

Weber BBQ Masterclass

Weber Chef Dan with a tray of smoked BBQ ribs and BBQ chicken

When the sun starts to shine in the UK and the warmer weather arrives, everyone brings out their trusty BBQs, dons the shorts and flip flops. Cancer Research UK and their sponsor Weber have teamed up to encourage everyone to ask their friends to donate to join in a gourmet BBQ party on the weekend of July 19 & 20 while raising some funds and doing good at the same time.

If you thought barbecuing is all about throwing some meat on top of an some charcoal and leave it til it burns, that is called grilling. Real BBQ cooks knows how to use their BBQ to cooks delicious gourmet meals. I recently went to a BBQ Masterclass at the Weber Grill Academy to get some barbecue tips and learn more about cooking with direct and indirect heat on a range of Weber BBQs.

Learning BBQing techniques at Weber Grill Academy

At the Weber HQ, they have the whole range of Weber Barbecues their new smoker, to some big gas grills, and some smaller charcoal barbecues on stands.  The clever Weber people have incorporated a lot of innovative designs into their products which improves your BBQ experience, from this chimney which is used to quickly and easily light up your coals before you pour them into your BBQ. Using the chimney, you get an even burn of the coals.

Gas grills are as good as the charcoal barbecues and you can get the smokey effect by adding wood chips into the special smoker boxes and the gas grills have flavour bars which reacts to dripping fat.

We learnt about the types of fuel used, using cheap mass market briquettes which are bulked up with sand is a false economy as they burn for a shorter time. Charcoal comes in different grades, with the best producing the longest most consistent burn. Weber Chef Dan informs us that briquettes are best for BBQing and smoking whereas charcoal is good for direct grilling.

The grills on some of the BBQs have hinges in the grills which allow you to add coals and place trays underneath without having the remove the food that is cooking on top of the grills. Their lids have inbuilt thermometers so you don’t have lift to lid to prod the meat and check the temperature frequently.

Weber BBQ Masterclass

We made a four course meal including a very impressive Banana Tart Tartine on the Weber BBQs. First course was Salmon with Grilled Asparagus and Poached Eggs. The salmon was roasted indirectly over a tray of water and of course the egg was poached on a BBQ too. Meanwhile, some salmon was being smoked in another BBQ. Eggs were poached in one of the specially designed wok’s that sit on top of the grill, while the asparagus was grilled on a gas grill.

Smoking Salmon and Poaching Eggs on a Weber BBQ

Crispy skin spicy barbecue sauce chicken Weber BBQ Masterclass

Making Barbecue Sauce Chicken with Crispy Skin

Next up, we prepped some chicken thighs in the kitchen by removing the skins and scraping off the excess fat, this will prevent fat from dripping into the fire and causing flare ups. Then then we butterflied the piece of chicken thigh and sprinkled generously with a spice rub. We then rolled the skin around the meat into a neat bundle and placed them on their special roasting tray. While cooking, the chicken was basted with their special Barbecue sauce, adding another layer of spice and flavour. The end result was a very tasty piece of smokey, spicy chicken with a crunchy chicken skin wrapping, a far cry from a burnt but raw bit of chicken leg on the  barbie. The best thing is, you can recreate this recipe at home in an oven too.

Roast Hasselback Potatoes on a Weber BBQ

To go with this, we made some Hasselback potatoes by cutting slits along the potatoes and then placing them in a zip loc bag and liberally coating them with olive oil, herbs and seasoning. This was then placed in a specially designed perforated pan and placed on the bottom of the BBQ, next to the coals for 45 minutes. This is one of the examples of indirect cooking using the heat from the coals.  The potatoes came out with a smokey flavour and crunchy from the slits that we made.

Meanwhile in a Weber smoker, a few racks of ribs had been smoking. These were cooked for an hour on higher heat before being wrapped in foil and put in the smoker. A short while before we had lunch, we basted these ribs with more Barbecue sauce and had them for lunch. The meat was falling off the bone.

 A fine BBQ meal at Weber BBQ Masterclass


Banana Tarte Tartin on the BBQ

For pudding, we watched the Weber chefs assemble a Banana Tarte Tartin using one of their special bakeware. Firstly, a layer of caramel was poured in the bottom, then some bananas were placed artistically on top. This was then topped with some puff pastry and then “baked” on the BBQ. The result was a very crisp pastry and deliciously sweet baked banana with caramel sauce. Quite the winning combination. If you have never thought of baking on your BBQ, this is one thing you could try.

I learnt a lot more than I expected at the Masterclass. If you have any sort of BBQ at home, you should got along to the Weber Grill Academy and attend one of their classes. You will get a lot more use our of your BBQ and impress your friends with the fancy dishes you can produce on it.

BBQing for a good cause

I’ve personally been touched by cancer in my family and this is cause that I am really behind. I’ll be hosting a BBQ to help them raise some funds. As with all charities, every little helps.

CANCER Research UK is asking everyone to gather their mates, invite the neighbours, call up their granny, fire up the BBQ and be part of its brand new BBQ fundraising campaign on 19-20 July. By donating to attend, family and friends can help beat cancer sooner, while having a fantastic day of fun with family and friends. If you plan to host a BBQ and say ‘burger off’ to cancer anytime this July, or join others BBQ-ing across the UK on the main Big BBQ Weekend you can get some party gear from their website. You can collect donation up front or on the day. You can get lots more information on their website:

Weber Grill Academy

EatCookExplore was a guest of Cancer Research UK and Weber Grill Academy

Botanical Brews at the Polo Bar Westbury Hotel

What is more English than a tall cool G&T. The Polo Bar at The Westbury has elevated the classic G&T with a new menu of botanical infusions in association with Tanqueray’s No. 10 Gin. This new menu was created by 2 of London’s top mixologists, Tim Homewood and Elias Yiallouris. The Polo Bar has just won the award for the Best Mixology at the London Club and Bar Awards.

After weeks of tweaking, they have settled on a menu which includes a Blue Lady Tea & Grapefruit Peel, Fennel & Star Anise , Blackberry & Hibiscus Tea & Lemon Peel, Cinnamon, Clove & Vanilla, Rose with Elderflower tonic, Pink Pepper & Orange Peel, all served with Fever Tree flavoured tonics.

We were there recently to try out the new Gin menu. The elegant Polo Bar is the Westbury Hotel was really bustling for a weeknight. It’s a popular haunt for the local Mayfair clientele, stopping for an after work drink.  It’s also the perfect location for ladies to take a weight off their feet after a marathon shopping session along Bond Street. The long room is dominated by a long Art Deco bar and seating on low bar tables scattered around the room, with windows overlooking Brook Street.

The Gin is served with a tray of spices and flowers which is then infused in a glass teapot before being poured over ice, some citrus peel and topped with a matching flavour of tonic. The spice infusions and the flavoured tonics really transforms the flavour a classic G&T. If you have never tried the drink like this, I’d urge you to stop by The Polo Bar and be prepared to be surprised.

Besides, the G&Ts they have a long list of cocktails, fine wines and spirits too. They also serve some gourmet canapes like these goats cheese cones, crispy prawns and seared tuna bites. 

Polo Bar
Westbury Hotel
37 Conduit St,
London W1S 2YF
020 7629 7755

Polo Bar Westbury Hotel (6)

Polo Bar Westbury Hotel (11)

Polo Bar Westbury Hotel (10)

EatCookExplore was a guest of The Polo Bar 


Food Photography with Nokia Lumia #FoodiesOnTour

This is guest post by Jo Yee who covered this fab event for the blog when I was away travelling. 

These days with the popularity of mobile photography it’s no surprise that more and more people mistakenly refer to their mobile as their camera. I, myself, am an iPhone user but was intrigued by the opportunity to shoot with the Nokia Lumia
1020 at the #FoodiesOnTour event sponsored by Microsoft Devices Group. With 40 megapixel capability and fitted with Zeiss lens I think its safe to say the device is more camera than phone!

Winning presentation!

The food styling & photography masterclass was held at Leiths School of Food and Wine and taught by cookery teacher and food stylist, Jessica Mills. Each blogger was equipped with either a Nokia Lumia 1020 or its bigger brother, the Nokia Lumia 630 to capture the evening.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

After an introduction and overview of the evening we were given a quick tutorial on how to use the camera phone with its manual settings then Jessica’s colleague, Jenny, demonstrated how to prepare a rack of lamb. My fellow bloggers and I were then put to work in cooking, styling and photographing our dinner assisted by Jessica.

On the menu was:

Starter: spinach and bacon salad with red chilli and mango

Main: rack of lamb coated with mustard & breadcrumbs and tomato mint salsa

Dessert: pavlovas with mint, papaya, pomegranate and passion fruit.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class


Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Broken into teams of 3, we divided and conquered our individual courses. From my team, Andrew ( took on the unenviable task of preparing the rack of lamb (read: fat trimming and scraping away the membranes connected to each rib) while Tash ( seduced us with the aroma of bacon for the salad and I went on unchartered territory in trying my hand with pavlovas.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Food Styling and Photography with Nokia Lumia

Food Styling and Photography with Nokia Lumia

Food Styling and Photography with Nokia Lumia


Food Styling

Another team’s presentation


The recipes Jessica provided proved to be pretty reliable as we were all happy with the results. The lamb was a tad overcooked but tender and complemented by the texture of the mustard and breadcrumb crust. The bacon salad sung beautifully as I expected it to, after all it was dressed with bacon fat! The pavlovas, I’ll admit, were a little over worked but held their own, a sweet tang danced from bite to bite.
We eagerly tucked in after a round of styling & photographing, breaking bread with the rest of the bloggers. At the end of the evening, Jessica presented the Leiths Cookery Bible to the winner of the casual food styling competition… me!

Here are the final results from my team’s food styling attempts. And I’ll leave you with some handy food styling tips from Jessica:

Food Styling tips

Food Styling and Photography Tips

- Use less food than you normally would. Think about framing the dish with
the plate.

Food Styling tips

- Look for a complementary background and props.

- Think about textures.

- Food doesn’t have to be too placed; it can look slightly messy and random
within reason

- Choose crockery that will enhance rather than detract

- Think about work in progress shots i.e. ingredients or just before something
goes in the oven

- You may wish to photograph a dish whole or a bit or scoop taken out of it

- Think about how you’re going to shoot the dish i.e. overhead, at a slight angle,
or on the side

- Think about colours, textures, patterns of food and props.

Food Styling tips

- Think about the lighting of the dish. Consider how you want the finished dish
to look when you are prepping and assembling the ingredients.

- Think about height and make it interesting, although some dishes work quite
well being flat

- Think about garnishes and how you can make the dish look fresher by
reserving some ingredients to scatter just before taking the photo.


EatCookExplore was a guest of  Microsoft Devices

Port and Chocolate Matching at Churchill’s Port House

Port and Chocolate Port House

Churchill’s Port House in Soho is undoubtedly London’s most unusual and unique pop up. It’s the brainchild of Max Graham whose family owns Churchill Port (first British Port wine company in 50 years) with the intention of bringing Port to a new audience and to demystify Port.

Most people associate Port as a fuddy duddy drink that only appears at the end of indulgent formal dinners and the tradition of passing the Port decanter to the left is still observed. A friend of mine has a massive collection of Vintage Port which has turned out to be a great investment and it was when I developed a taste for a fine Vintage Port.  

Port and Chocolate Port House (7)

At a recent Port and Chocolate pairing evening, we started with the Premium Tasting flight which consists of 3 ports paired with 3 chocolate truffles selected by Paul A Young.

Port and Chocolate Port House

First up is a Roasted Almond and Honey Caramel truffle paired with a White Port, served chilled. White Port needs to be reintroduced as a great alternative aperitif drink. This White Port is aged 10 years in barrels from mainly white grapes.

It has quite a savoury flavour and is normally served with  roasted almonds, hence this pairing. This truffle is made with local non grainy Richmond honey which makes the caramel really smooth.  

Churchills White Port Served cold as an aperitif

The second pair is a Peanut Butter and Raspberry Trifle paired with a rich Late Bottled Vintage Port. It might seem a bit strange to pair Port with chocolate and this Vintage Port would go well with peanuts so this truffle works really well.

Churchills Late Bottled Vintage Port
Peanut Butter and Raspberry Trifl

Port and Chocolate Port House (13)

The third pairing is a Cigar Leaf Caramel truffle which is something very unusual and special. There is a hit like hot chilli from the cigar leaf which is balanced by the oozing caramel, which is available at Paul’s shop. This truffle was paired with a 20 year old Tawny Port.

 Cigar Leaf Caramel truffle

John Graham founder of Churchill's Port

John Graham founder of Churchill’s Port

Churchill’s Port House really does a good job at changing the general public’s perception of Port. It is not longer that drink that you you pass around at the end of a meal. There are so many other ways to enjoy a good port. On their menu are a various  flights of Port to taste and you can choose to the chocolate pairing or some savoury food from their Portugese menu.

Churchill’s Port House would make a really unique night out and learn something new about different types of port. Catch it while you can.

Get more information at  and

EatCookExplore was a guest at Churchill’s Port House.