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Sugar, Spice and All Things Nice... We're Choc-Full of Seasonal Treats. Sweet!

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Sugar, Spice and All Things Nice... We're Choc-Full of Seasonal Treats. Sweet! ISSUE 07 www.appetitemag.co.uk Easter 2012 appetite.TICKLE YOUR TAsteBUDS... FREE Please take a copy PLUS! Sugar, EGG-CITING22 spice and RECIPES! all things nice... We’re choc-full of seasonal treats. Make no Sweet! Bonios about it Every dog must have its Easter day! inside Last supper aboard Titanic // Creamy camembert // Sweet charity // Gastronomic gifts // Food, glorious food... Great tastes come to Jesmond We supply some of the finest restaurants in the North East. You can now come along and get some quality aged meat for all the family. Our on-site chefs are always on hand to advise - whether it is just for a family dinner or wowing friends We supply some of the fi nest restaurants in the North East. You can nowat come your along dinner and get some party. quality aged meat for all the family. Our on-site chefs are always on hand to advise - whether it is just for a family Wedinner also or wowing stock friends award at your dinner winning party. En Place Jams, chutneys, We also stockoils, award sauces winning andEn Place other Jams, chutneys, stunning ingredients oils, sauces and other stunning ingredients If you love Iffood, you we wantlove to meatfood, you! we want to meat you! Just off St Georges Terrace, Jesmond (opposite Subway) Mon-Sat 10am - 7pm, Sun 10am-2pm Telephone: 0191 212 6001 Great tastes come to Jesmond We’re noW SERVING OUR FANTASTIC NEW LOCALLY SOURCED SPRING MENU We supply some of the finest restaurants in the North Award Winning Italian East. You can now come along and get some quality aged Farmhouse Sunday Lunch Menu To Begin meat for all the family. Chef’s soup of the moment served with our fresh homemade focaccia bread. Yorkshire Pudding served with a slow roasted onion gravy. Chicken liver pate served with toasted ciabatta and red onion marmalade. Half pint of Prawn Cocktail served on iceberg with a brandy Marie Rose sauce. ..... Our on-site chefs are always on hand to advise - M ain Cour s e Traditional Slow Roasted Grand Reserve Beef served with a rich meat whether it is just for a family dinner or wowing friends juice gravy. We supply some of the fi nest restaurants in the North East. Charlie Hird’s slow roasted rare breed Pork served with an apple infused gravy. You can nowat come your along dinner and get some party. quality aged meat Roasted breast of Chicken supreme served with a meat juice gravy. Lemon Sole Goujons cooked in a Light Batter served with Homemade for all the family. Tartare Sauce and triple cooked thick cut chips. Any pizza or pasta from the a la carte menu. All of our roasted meats are served with Yorkshire pudding, roast and Our on-site chefs are always on hand to advise - whether it is just for a family mashed potato and a selection of Sunday vegetables. ..... Wedinner also or wowing stock friends award at your dinner winning party. En Place Jams, chutneys, To Finish Sticky toffee pudding served with a rich butterscotch sauce and vanilla We also stockoils, award sauces winning andEn Place other Jams, chutneys, stunning ingredients pod ice cream. A truly Italian Eton Mess of black Cherries, sweet Mascapone Cream, oils, sauces and other stunning ingredients Marsala and crushed Amaretto Biscuits. Selection of ‘Parlour Made’ local cheese and biscuits served with a punchy smoked tomato chutney and grapes. If you love food, we want to meat you! Selection of Archers Jersey ice cream. If you love food, we want to meat you! £9.95 2 course or £12.50 3 course inc VAT. Service charge not included. LIKE US ON Just off St Georges Terrace, Jesmond South Street , West Rainton, Houghton le Spring, DH4 6PA FACEBOOK (opposite Subway) FOLLOW US Tel: 0191 584 1022 www.theitalianfarmhouse.co.uk ON TWITTER Mon-Sat 10am - 7pm, Sun 10am-2pm Telephone: 0191 212 6001 Easter means many things We want to hear all about the food and drink you love in the North East, to many people, and here it which means you can get fully involved in the region’s only WE dedicated food magazine. means food. And The Egg, LIKE! If you like something, we want to know about it. And if you which makes us smile... cook something you’re proud of, email us a photo and a description and we might even put it on our website or in the Because it is quiet out here in the rural to celebrate this milestone in appetite’s magazine. Fame at last! idyll that is appetite HQ (beautiful artistic development, we’ve decided to scenery, passing horses, dogs, etc but conceal a prize-winning egg somewhere no shops or nearby pub to distract), within these pages. Thank you so much for the numerous we frequently have to make our own emails and web posts we’ve had in entertainment. This often involves some Yes, I know there are dozens of eggs in response to the first six editions of pretty wild office action (dominoes, here this month, but there is one very appetite. Thanks also for all your visits to our bridge, team crochet and the like) and special egg (The Egg) which, for those website at www.appetitemag.co.uk where we’re the occasional inclusion of an in-joke who spot it and tell me where it is, may keen to see you sharing your favourite recipes. in one of our esteemed publications (ie, herald a prize. Post a picture of it too, and you never know, stuff that makes us laugh but won’t be we might even send you a prize, possibly even immediately apparent to you, or indeed So there you go, it’s your Easter running to a fun-size Mars Bar. Woo ooo! to anyone with a sense of humour). challenge: find the hidden egg, tell us on which page it appears and the first entry The in-joke for appetite has, until out of the hat on Easter Sunday We are tweeting. now (now that I have let you in on it, gets an out-of-date Easter egg Follow us @appetitemaguk I have to change it) involved eggs - when Tesco marks them specifically the requirement to include down. Generous, IN YOUR hands... a photograph of an egg (known us? Oh yes! Published every six weeks, appetite is free hereabouts as The Egg) in every edition Answers on a at selected restaurants, cafes, delis and shops of this magazine. I know - hilarious, postcard to: Herself, throughout the region. Subscribe via the aren’t we? I mean, really, aren’t your 1 Egg Bound, website at www.appetitemag.co.uk sides just splitting? Because it is Soft Boiled, Jane Pikett, Editor Easter, I have decreed that this edition Northumberland or appetite. will be the most egg-bound ever, and email: [email protected] TICKLE YOUR TAste BUDS... Editorial 01661 844115 tickle your tastebuds... Jane Pikett - [email protected] Advertising 01661 844115 Joanne O’neil - [email protected] OUR CONTRIBUTORS... ROSIE MCGLADE Website www.appetitemag.co.uk JANE PIKETT STU BLACKIE ANNA HEDWORTH Rosie’s story of Editor Jane is Designer Stu draws When she hasn’t been Designed & Published by Martin Zuch, who suffering something the pages of this blogging about food gave up a lucrative of a surfeit of magazine, which under the pseudonymn life in the City to do chocolate having is why it looks so The Grazer, Anna has his bit for charity, tested out all the delicious. As a been mostly making is all the sweeter recipes on our sweet reward we sent him fantastic foodie gifts Unit One, Bearl Farm, Stocksfield, for its roots in the Easter treats spread and his colleague for her friends. Tales Northumberland, NE43 7AJ nutritional and on pages 16&17. Paul Palmer out for of her kitchen table Publishers Jane Pikett & Gary Ramsay financial benefits of Some 16 chocolate lunch at Close House production line are honey. We love honey eggs and two dozen Hotel and they kindly on p14-15, plus a Photography so much, it also bunny biscuits in, wrote all about it, couple of gorgeous Peter Skelton www.photo-psp.co.uk stars in our summer we are considering which means you get gift recipes. Nice one, Nicky Rogerson www.nrphotography.co.uk bee recipe on p46. calling the doctor. to read all about it on Anna - so when do we Sweet! Serves her right... p39. Tasty. get our choc truffles?! 4 appetitemag.co.uk PLACE 18 22 YOUR ORDER 6 READER CLUB Offers to tickle your tastebuds 8 STARTERS Foodie news and views 14 THE grAZER Anna shares the culinary lurve 16 EASTER TREATS Eggs and more for those you adore 18 SWEET CHARITY A new good fortune lies in African honey 22 THE LAST SUppER 100 years after she sank, taste the last repast of Titanic’s most privileged diners 24 HOT ROCKS Raising halapenos and cooking for hot kicks in ‘chilli’ Northumberland 32 24 30 CHEESE PLEASE contents It’s Parlour Made; have you herd? 32 MAKE NO BONIOS ABOUT IT Dog treats with a difference 35 CAPTURE THE CASTLE Culinary tastes and tales of Alnwick 39 LUNCH! It’s a hole in one at No19 42 BEST FESTS 30 It’s the start of the summer food festivals 43 THE DIARY Beautiful People at the Beautiful Places 43 PLUCK! Life with one plucky city chick 46 JUST DESSERTS Summer bee; a-buzz with sweet treats appetitemag.co.uk 5 appetite join us for..
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