I am an unreserved fan of the restaurant Ceviche on Frith Street in SoHo, London. I love pretty much everything about it – the huge jars of flavoured pisco (my favourite is the figs and vanilla), their amazingly smooth pisco sours and of course the food, oh the food. They cook peruvian food and they cook it very well. For those who haven’t had peruvian food before, it’s full of strong flavours – unsurprisingly the menu is full of ceviche – lots of fresh, raw seafood kissed by citrus juices, chilli and sugar until they go opaque and tender and utterly moreish. However, ceviche isn’t just seafood and one of the dishes caught my eye (and my tastebuds) as something which exemplifies the idea of “how did they get that dish onto the plate within 5 minutes of me ordering it” – the dish in question… Pork belly with confit figs, crackling, sweet potato puree and a sticky glaze made with pisco and lime juice buy modafinil adelaide
Recently we had some friends round for late lunch dinner party on Sunday – some failed matchmaking aside (a story for another blog perhaps) it went off really well. Sunday lunches are my favourite for having people round because I normally head down to the farmer’s market in the morning and see where my inspiration goes. The farmer’s market on Moxon street is one of my favourite parts of where we live – I love walking around and seeing so many people passionate about what they sell. I’ve never seen anyone extoll the virtues of the different varieties of potatoes quite like the man at the potato stall. He’s always right about which potato to use too!