The new orthodoxy, promoted with the fervour of a new religion, is that the world is threatened by anthropogenic global warming (AGW). According to the writer Gregory Fegel, the evidence of glacial ice cores collected at Russia’s Vostok station in Antarctica during the 1990s covering 420,000 years is that changes in global CO2 levels lag... Read More

more Grant Hawthorne sound bites ...

Gluhwein. A mulled wine recipe from Cologne (Please note: The wine must not boil. it should be brought up to temperature no higher than 68c – alcohol tends to burn off at 70c ) When made a day in advance, the flavours are allowed to deepen and become more pronounced. Y= approx 7L (40 smallish... Read More

more Grant Hawthorne sound bites ...

Roast butternut and carrot soup, truffle oil Roasted butternut squash with a hint of carrot, cappuccino and truffle oil Description: The seasonal flavours of butternut are sweetened by the roasting of the butternut and the carrots. The soup is comforting and warm, bright and colourful: Visually appealing yet subtle in the nuances of autumn and... Read More

more Grant Hawthorne sound bites ...

‘fish and hand-cut chips, pea puree’ The simple classic dish of fish and chips is enhanced by the bittersweet flavoured pea puree. The triple-cooked chips are inspired by the recipe from the Fat Duck in Bray. The pea puree is a take on the Northern England inspired mushy peas and is a classic combination of... Read More

more Grant Hawthorne sound bites ...

Chocolate studded Cape Malva pudding Y=4 portions The dessert is a lighter version of the local Sticky Toffee pudding and is a speciality from Cape Town. The sublime sweeter tastes of the sponge are offset by the addition of the imported bitter chocolate and marry well with the coffee custard or Vanilla pod ice cream.... Read More

more Grant Hawthorne sound bites ...

Christmas Pudding: Y=15 PORTIONS Ideally this recipe should be made a few months in advance, however it can be made in November too, should you be time poor, and still wish to eat this delicious version of Christmas pudding during your celebrations Ingredients: 1kg Mixed dried fruit 65g Glace cherries 1 Orange – juiced and... Read More

more Grant Hawthorne sound bites ...

John Sullivan, MD of Vin Sullivan Foods in Blaenavon, is urging members of the public to make the most of the fantastic flavours of wild game while the season is in full swing, and the meat is at its best.

But hurry, unlike farmed meats, wild game is only available for a few months over the winter.

“The wild game season is all too brief,” confirms John Sullivan. “The first to go is grouse - the season closes on December 10. But the good news is that the birds are more affordable now than at the start of the season when they are at a premium.”

“As people are so accustomed to eating what they like when they like, it’s easy to overlook the fact that the game season is finite. The flavour of wild game is extraordinary, so it’s worth making the most of the season while it lasts.”

The term 'game' applies to wild animals and birds that are hunted and eaten, although it now also encompasses creatures once living wild that are now farmed in a controlled environment, such as deer and wild boar.

Wild game is 'hung' after shooting to help tenderise the meat and encourage the development of its distinctive flavour. The longer it hangs, the cells break down, and the stronger the flavour will be.

“If you're not confident about what to buy, don't be afraid to ask for advice. Tell your game dealer or butcher how gamey you want your meat and also how you plan to cook it. They should be able to tell you how old the piece you’ve chosen is, so you can cook it accordingly. Younger animals can be roasted, but an older one will benefit from slow cooking in a casserole for example,” explains John Sullivan.

Wild game tends to be lower in fat than its farmed cousins because wild animals are far more active than domestic ones. It is also free of additives.

“Wild duck is a completely different beast to a domestic duck. There is less flesh on it, but the intensity of the flavour makes for a delicious and unusual dish,” says John Sullivan. “The fact that a wild duck forages on a wide range of food stuffs, rather than simply eating grain, contributes to its outstanding flavour.”

Meat products that come under the game banner include wild boar, venison, rabbit, hare, snipe, woodcock, grouse, pheasant, mallard, partridge and pigeon

Vin Sullivan supplies high calibre produce to top hotels and restaurants throughout the UK. The company recently supplied produce for the annual Master Chefs lunch - a highlight of the foodie calendar - held at the prestigious Crowne Plaza hotel in Buckingham Gate, London

The company also prides itself on being a food pioneer - bringing the first maize-fed chickens from France in 1970, the first ostrich from South Africa in 1989, and in the 1990s, crocodile from Australia.

*Recipes developed for Vin Sullivan by Shaun Ellis, chef/proprietor at The Old Rectory in Llangattock.
- Roast Grouse with Streaky Bacon Recipe
- Fast-cooked saddle of venison Recipe

I stumbled upon this Asian supermarket recently and find it to be one of the best in Cape Town.Â* Now, whenever I have to head ‘North’ I take a little detour to pick up a few snacks and ingredients. It hasÂ*a very big range of sauces, spices, pastes, oils, and all manner of chinese ingredients.Â* [...]

More Drizzle and Dip ...

Blog Email 5 from sea. 18th August 2010. ‘Stockholm Syndrome’ My dearest friends, family, fellow chefs and mad people that work with me in this wonderful industry: hospitality I hope this email finds you well and you’ve got a few minutes or more to read some more news from the sea. Well, not really the... Read More

more Grant Hawthorne sound bites ...

Blog Email 4 from sea. 15th August 2010. ‘Russian bears and all that jazz’ Well hello to you all again, from Mother Russia. I’d have tried to phonetically spell the greeting but was afraid your email provider would bin it as coming from some Russian hacker wanting to increase the size of your libido/ manhood/... Read More

more Grant Hawthorne sound bites ...