It’s that time of year again when pumpkins are in season. We only get a short window in the UK to which to use the bright orange fruit from the squash family. However, unlike little brother, butternut squash, pumpkin is often seen as a gimmick for carving into jack-o-lanterns for Halloween. When I lived in New Zealand, they were nuts about pumpkin soup and they even sell it by the tin like we do with tomato soup. With us Brits jumping on the bandwagon of picking our own pumpkin at pumpkin patches (check out Arnprior Farm, famous for being Scotland’s first premier pumpkin farm) like the Americans, there’s really every excuse to get cooking with our favourite October seasonal fruit. This autumn, I’m here to tell you how to turn your pumpkin purchase into a delicious pumpkin soup.
I can’t resist a good Indian meal, the starters alone are enough to tempt me. The Radhuni is a family-friendly Bangladeshi restaurant, a recent winner at the Scottish Curry Awards, they are located in the Loanhead area on the outskirts of Edinburgh. The restaurant is local to my friend’s house so it was the perfect place to meet for a mid-week catch up.
Have you ever tried Iberian Black Pig? If you have then you’re in luck as the Black Pig & Oyster situated on Leith’s Commercial Street, just a stone’s throw away from The Shore, is specialising in the serving of this succulent meat. If you’ve never tried it (like me), boy you’re in for a treat.
My boyfriend and I are currently travelling Australia and stumbled upon Four Pillars Gin on a rainy Sunday afternoon. Healesville, in Victoria’s Yarra Valley, where the distillery is located, is traditionally wine country. Approximately an hour’s drive from Melbourne, it’s definitely worth a visit.
On a recent visit to Central Australia taking in the sights of Uluru (Ayers Rock), Kata Tjuta and Kings Canyon, I was based in Alice Springs feeling pretty ravenous the morning after a 3 day camping trip sleeping outside in swags and munching on camp fire food. Continue reading →