What we’re eating…

Our weekly food diary shares on-trend ingredients, fun foodie events, Insta-friendly restaurant dishes and must-try street eats.

This week we tried...

Multi-grain porridge


porridge with rhubarb and nut brittleBored of your morning porridge? Try upgrading to multi-grain. Adding seeds and grains to your food is seriously à la mode right now, most likely because it’s an incredibly easy way to add texture and nutritional value to a dish. In fact, Waitrose & Partners recently reported sales of its seeded and mixed grain bread loaves have shot up by over 22% in the last three months, and we’ve spotted several multi-grain porridges, both available in supermarkets and on restaurant breakfast menus. We had this one at newly opened Stoney Street in Borough Market, London. A twist on the classic oat porridge, it's made with oats, rye, malted wheat, quinoa, spelt and barley, giving it a more wholesome and complex flavour. The porridge is topped with lightly poached rhubarb, rose yogurt cream and buckwheat nut brittle. Want more porridge inspiration? Check out our best porridge recipes
 

 

Smoked eel 


plate of pasta with bits of smoked eelMove over smoked salmon! We’ve been to several top restaurants recently with one menu item in common: smoked eel. Meaty yet delicate, fatty yet light, and with that all-important (and still very much on-trend) smoky flavour, it’s not surprising that smoked eel is a popular ingredient among chefs. We’ve spotted this versatile ingredient served with coronation remoulade at Lyons Seafood & Wine Bar, with mackerel, beetroots and leeks at Kitchen W8, in a pithivier at Allegra restaurant and a risotto at 7 Saints restaurant (all London), but the latest to grace our table was this smoked eel pasta at the newly opened branch of London’s popular pasta restaurant Padella, in Shoreditch, East London. Here, freshly made and perfectly al dente, tagliatelle is tossed in cream, lemon and parsley and loaded generously with tender, buttery chunks of intensely smoky eel. The dish is on special, so get it while you can, but don’t worry if you miss it – the pici cacio e pepe is epic and always on the menu. 

 

Mushrooms


striped brown bowl of mushroomsThis mushroom and rice dish, served as an amuse bouche at chef Daniel Humm’s new opening Davies and Brook at Claridges, follows a trend of mushroom love across the capital. We recently enjoyed Decimo’s ode to funghi, in the form of their mushroom bomba rice (recipe coming to BBC Good Food Magazine soon) and there’s even an exhibition, Mushrooms: the art, design and future of fungus at Somerset House. This shitake dish was followed by enoki mushroom in lemongrass broth and a round of butter topped with a deeply savoury, almost marmitey mushroom reduction to go with flaky croissant-like rolls. Umami heaven. 


Last week we tried...

Wheelcakes

WheelcakeWhile it may be a little early for Pancake Day, we’re loving the Taiwanese 'wheelcakes' from Wheelcake Island. These soft, fluffy pancakes (also known as imagawayaki in Japan) are made fresh on a hot griddle and loaded with creamy fillings in a variety of flavours. These include traditional azuki (red bean paste), vanilla custard and a vanilla & chocolate combo. Our favourite was the matcha, a punchy green tea flavour made with high-quality Japanese ingredients. Wheelcake Island also offers limited-edition, seasonal flavours, like pumpkin during autumn and mince pie around Christmas. It prides itself as being the only wheelcake specialist in the UK, bringing authentic Taiwanese street food to London markets. Try these wheelcakes yourself at Old Spitalfields Market, Seven Dials Market and Westfield Shopping Centre.
 

Acqua Bianca

Acqua BiancaTreat your tastebuds to a new liqueur created by cocktail-making legend Salvatore Calabrese. Acqua Bianca stands out as a fragrant drink with floral, fresh notes. We tried it in a few cocktails, our favourite being the Acqua Bianca frappé, which consists of the liqueur poured over crushed ice with a mint leaf garnish. We also liked the salvamento (Acqua Bianca, calvados and amaro montenegro) and Sal’s stinger (Acqua Bianca with cognac). Recently, there's been a rise in the amaro/aperitifs/digestif area, with things like Campari, amaro montenegro and Fernet-Branca being used in new cocktails, even though they’re well-established classics. This liqueur sits happily among them while also being a bit different. It’s light and sweet, but not sticky, like other liqueurs can be, and the mint, rose and citrus flavours are aromatic and familiar. If you love fresh mint tea, baklava, marshmallows or Turkish delight, you’ll enjoy this.
 

Cascade tiramisu

DessertsIf you thought you knew tiramisu, think again. Award-winning pastry chef Dominique Ansel has launched his latest project: an all-day café in Covent Garden. Dominique Ansel Treehouse is a lofty, two-story space with casual seating throughout, designed to look like a treetop canopy. Near the front of the café is a bakery counter stocked with viennoiserie, pastries and desserts for takeaway. Dominique offers a completely original menu, highlighting his signature pastry techniques as well as new additions, like handmade pasta. We enjoyed the chicken liver millefeuille served with mandarin orange confit and sprinkled with dehydrated brown butter. But the true star of the show was the innovative cascade tiramisu: a showstopping dessert designed to share. It’s filled with layers of espresso, amaretto-soaked almond biscuits and mascarpone mousse, and topped with a light whipped cream that cascades down the sides after a ring of acetate film is lifted off. Find Dominique Ansel Treehouse at 24 Floral Street, Covent Garden in London.

 

Missed an entry in our food diary? Find out what we've eaten previously...
What we ate in January 2020
What we ate in December 2019
What we ate in November 2019
What we ate in October 2019
What we ate in September 2019
What we ate in August 2019
What we ate in July 2019
What we ate in June 2019
What we ate in May 2019
What we ate in April 2019
What we ate in March 2019
What we ate in February 2019
What we ate in January 2019
What we ate in December 2018

What we ate in November 2018
What we ate in October 2018
What we ate in September 2018

What we ate in August 2018
What we ate in July 2018
What we ate in June 2018
What we ate in May 2018
What we ate in April 2018
What we ate in March 2018
What we ate in February 2018
What we ate in January 2018
What we ate in December 2017 
What we ate in November 2017
What we ate in October 2017
What we ate in September 2017
What we ate in August 2017
What we ate in July 2017
What we ate in June 2017
What we ate in May 2017
What we ate in April 2017
What we ate in March 2017
What we ate in February 2017
What we ate in January 2017
What we ate in December 2016
What we ate in November 2016
What we ate in October 2016
What we ate in September 2016
What we ate in August 2016
What we ate in July 2016
What we ate in June 2016
What we ate in May 2016
What we ate in April 2016
One year of food trends

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
fkeates's picture
fkeates
27th Aug, 2018
Even better than plastic free tea bags is loose leaf tea... apart from the packaging to hold the leaves - which can be paper depending where bought - there's no other packaging to deal with. Far better for the environment.
KevinFHinds
23rd Apr, 2019
This is actually a very informative article – not like most of what I see online. Thanks for the free share and looking forward to reading your updates! simply wow! HERE.....>>>­­W­­­­w­­­­w­­.m­­o­­n­­e­­y­­u­­r­­b­­a­­n.­­­­c­­­­o­­­­­­m
marthamydear
22nd May, 2017
What is unappealing about the ramen pic is that the egg white looks raw...I assume it'll cook in the (hopefully) hot broth? I always love a runny yolk, but NOT raw egg white! :-)
Craig McKee
9th May, 2016
Are there links to these recipes?
selimcan22's picture
selimcan22
27th Oct, 2016
cheese bread is very tasty. My place for breakfast every morning.
HarrietONeill95
18th Mar, 2016
Normally a fan of the sweet/savoury combo (bacon and banana toasted sandwich was my epiphany) but the bacon hot cross bun is wrong. Keep 'em a sweet treat!
heidigough
24th Jan, 2016
I don't know who is doing the PR for Shuang Shuang but they've pulled a blinder. They seem to be everywhere this weekend, not always positively reviewed though.
kfurber
2nd Oct, 2015
Love these articles, please keep them coming!
aveyard
21st Aug, 2015
Would like to try the Blackberry Bakewell recipe, but couldn't find a link. Is it available, please?
woodie1234
11th Jul, 2015
Where are the recipes for these delicious looking treats??
goodfoodteam's picture
goodfoodteam
11th May, 2016
Thank you for your feedback. This page is a visual diary of food and drink trends made or spotted by the Good Food team on their travels. We don't create recipes for these as sometimes they are a product, an experiment in our Test Kitchen or are made especially by another chef or producer. However, if we spot a key trend we think you’ll love we will develop it into a recipe – so let us know if there’s something you’d like to see more of!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.