What we’re eating…

Our weekly food diary shares right-now ingredients, fun foodie events, Instagrammable restaurant dishes and trendy street eats.

This week we tried...

Pumpkin & yuzu sour


Dust off your hats and scarves and zip up those jackets because autumn is officially upon us. And that means…pumpkins! Here at Good Food HQ, October is another chance to get creative with the squash, whether it’s making pumpkin pies, soups, or even pumpkin hummus. But here’s a new idea that we can really get behind: pumpkin cocktails. Yep, it was only a matter of time before someone put pumpkin in a cocktail, especially since the world is already obsessed with other pumpkin-based drinks (pumpkin spice latte, we mean you…). We tried this pumpkin & yuzu sour at Salon, Brixton, and it was truly delicious. Made using a pumpkin syrup, yuzu and gin, the cocktail is shaken together with aquafaba (the water from a can of chickpeas) to create the foam. The result is a drink with the sweetness of pumpkin, sharp zingy flavours of yuzu and a foam that’s lighter than the standard egg-white version (not to mention vegan-friendly). Salon, we salute you!

 

Cookie dough

If your favourite part of home baking is licking the spoon, then this one’s for you... Eating raw cookie dough has long been a norm in the US and the trend took hold here some time ago in products like cookie dough ice cream. But, years on, we’ve finally gone full throttle on cookie dough. Not only can you now buy pots of the stuff online, there are also cafés selling it in cones or pots, just like gelato. We had this peanut butter & chocolate chip delight at Naked Dough on Old Street in east London. The verdict? Just as you’d imagine – soft, sweet (if not slightly sickly) and moreish. Plus, it’s safe to eat, unlike the raw mixture you get when baking at home, which normally contains eggs. Fancy trying it yourself? Buy Cookie Doe online, find Naked Dough on London’s Old Street, Blondie’s Kitchen in Selfridges on Oxford Street, or have a go at making it yourself with our safe-to-eat cookie dough recipe from Emma Freud.

 

Blue tea

You’ve all heard of green tea, but what about blue? Yes, it’s a thing. Now taking Instagram by storm, this tea turns a vibrant cobalt blue after just a couple of minutes' brewing. Why? Well, it’s made using blue pea flowers, a plant native to South East Asia, also sometimes known as butterfly pea flowers. Not technically a tea in itself (as the blue flowers aren’t from a tea plant), this particular blend from Yumchaa, named ‘Blue Voodoo’, also contains green tea, goji berries, lemongrass and pomegranate. Aside from its impressive hue (here’s the science bit...), the drink boasts plenty of health benefits from antioxidants to anti-inflammatory agents and is also reputed to have an anti-glycation effect. That means it fights the signs of ageing in the skin, apparently. The important question, though, is: how does it taste? The answer is sweet, very sweet. Thanks to the addition of pomegranate and goji berries, this tea has the taste and aroma of jelly sweets. It’s fruity, sweet and slightly floral, so a great tea for those who want the health benefits of a green tea with a sweeter taste. 

 


Last week we tried...

Barrel aged negronis

Negroni and barrelsWe love a recipe that goes above and beyond for flavour’s sake, and these barrel-aged negronis from The Kitty Hawk do just that. We’re familiar with barrel-aged whiskies, but these aged orange-flavoured beauties are our new favourite tipple. A cross between the classic recipe and the American-born boulevardier, these negronis add a splash of bourbon along with the bitters. All the ingredients are then aged in a virgin American white oak barrel from anywhere between 1 week and 1 month until the flavours have intensified. The white oak gives the drink a deep, smooth flavour with just a hint of smokiness from the charring on the inside of the barrel. Letting the ingredients mingle for a while before serving gives the cocktail an intensity of flavour that can’t be achieved without a little time. It’s true that the best things come to those who wait, and that includes amazing cocktails.

Curried octopus

Curried octopusYou might not normally associate octopus with Indian cooking, but grill king Neil Rankin has taken the eight-legged cephalopod to an ingenious spicy level at his new restaurant, Temper. Served on a bed of dahl that’s been cooked in chicken stock, the octopus is poached in water, lemon, garlic and white wine for an hour, then dressed in black vinegar, chipotle, soy, and green and red chilies. The result is mouth-tingling and tender: as soft as butter with a punch of fiery heat. For us, it was the stand out dish when we visited @frontlinechef’s follow-up restaurant to his hugely popular Soho Temper. We munched (more like, drooled!) our way through crab beignets, mutton rolls, Korean haggis and kimchi lamb skewers. Order one of the curry thali plates and you’ll find a delightful side: Monster Munch. Drinks-wise, gin is in at Temper – a choice of 20 from around the world.

Pastitsio

Pastitsio‘tis the season of proper comfort food, so we’re getting stuck into the beautiful pasta hybrid that is, the pastitsio. This bubbling, beautiful, cheesy thing is an Italian-Greek hybrid, originating from southern Italy, although there are delicious variants to be found throughout the Mediterranean. The best way we can describe it is the ultimate meeting of lasagna, moussaka and macaroni cheese. Treat yourself to layers of tubular pasta, topped with beef mince, a seriously creamy béchamel sauce and grated cheese. In Malta, hard-boiled eggs are sometimes added, in Egypt, it’s made with penne and a Mornay sauce, in Cyprus this essential celebration dish is made with pork and grated halloumi cheese. This versatile dish is pasta perfection and ideal for seeing us through those cold winter nights.

 

 

 

Missed the last food diary? Find out what we ate last month, or visit our 12 month compilation to get fully up to speed... 

What we ate in September
What we ate in August
What we ate in July
What we ate in June
What we ate in May
What we ate in April
What we ate in March
What we ate in February
What we ate in January
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

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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.