Cold Brew Coffee

Saturday, January 17, 2015

If food trend reports for 2015 are anything to go by, there's a cold coffee trend brewing. 

About to take the beverage world by storm, I've followed Sandow's journey from when they landed their first deal with Selfridges. 

Named after the iconic Victorian strong-man Eugen Sandow, each bottle of Sandows is brewed, filled, capped and labelled in London. 

 Unlike slushy frapp├ęs or regular iced coffee, made of conventional hot espresso cooled down and blended with ice, milk and syrups, cold brew involves infusing 12C to 18C water with ground beans for 16 hours. 

The coffee is then triple-filtered for a strong flavour with lightness and real coffee clarity - there's no need to add milk as the coffee is surprisingly smooth.

Cold brew coffee produces smoother, less acidic coffee, making it ideal for those suffering from acid reflux or sensitive stomachs. 

I chill mine overnight and drink it straight out the bottle on my commute to work - utterly refreshing once summer hits the hot-pot that is the Central line. 

 Wake up and smell the cold brew - it’s certainly no ordinary joe.

Happy National Milk Day

Sunday, January 11, 2015

Today marks National Milk Day, historically a celebration of the first day when milk was delivered in glass bottles, allowing it to stay fresher for longer. 

Today, however, it is dedicated to encouraging children and adults alike to get their calcium fix. 

A brand I have recently had my eye on is Daioni, which is available in my local cafe The Green Owl, Buckhurst Hill. 

The Welsh company has created cartons of Chocolate, Banana and Strawberry organic milk which are free from artificial flavourings. 

Milk isn't the first drink I would reach for (especially not flavoured milk due to their thick constancy and artificial taste), however these packs of goodness have become a breakfast staple in my household. 

With only 25% of boys and less than 10% of girls aged between 9-13 consuming the recommended amount of calcium, these handy cartons are also great for packed lunches. 

Available in 200ml and 250ml cartons you can pick up yours at Ocado and independent delis and cafes nationwide for 79p and 99p. 

Assado at Taste Of London

Monday, December 08, 2014

I have to say, I was disappointed with Taste of London at Tobacco Dock this year. 

Being a huge fan of Meatopia, the event lacked the laid back feel and easy-going atmosphere is competitor seamlessly delivers.

A ruby in the rubble was Assado, owned by Cyrus Todiwala, who were serving Goan dishes influenced by Portuguese and Brazilian cuisine. 

We tried their Marinated Octopus on spiced Olive Tapenade, which was a delight.

The stand out dish, however, was their Ostrich Bhuna with rice. Thick slices of Ostrich fillet fell apart in the mouth, whilst the classic Bhuna sauce introduced a rich mixture of robust spices. The saffron pulao tied this mini-dish together beautifully, and left us wanting more. 

We can't wait to visit their restaurant in Waterloo after sampling a few mouthfuls of their food. 

Azizi - An Adult Alternative to Alcohol

Sunday, December 07, 2014

Launched at Taste of London in Tobacco Dock, Azizi is marketed as an adult alternative to alcohol that delivers a relaxed feeling (usually from a glass of wine) without the hangover. 

Curious to try it myself and sceptical of its claims, I visited their pitch last weekend. 

Currently available as a cordial, with high hopes of soon coming as a pre-mixed sparking drink early next year, I instantly recognised its luxurious packaging (my partner, however, did initially think
 they were vinegar/oil bottles). 

Azizi Ruby has notes of Pomegranate and is a pleasant drink, but I wouldn't describe it as ground breaking. 

It is the Azizi Gold that I'm hooked on! Created from a unknown blend of herbs, a mouthful of this drink gives you the same satisfied feeling as wine (yes, honestly!). 

The explanation for this? Azizi delivers 'mouthfeel', which is  product’s physical and chemical interaction in the mouth. It is evaluated from initial perception on the palate, to first bite, through mastication to swallowing and aftertaste

Mouthfeel stimulates the receptors in the whole mouth. A drink's fresh and unusual selection of elements individually cause a stir to your palette and make you want more - hence the saying 'just one more'. 

In wine-tasting, for example, mouthfeel is usually used with a modifier (robust, sweet, complex, oaked etc.) to the general sensation of the wine in the mouth. Azizi has mixed these elements to create a satisfying drink with zero alcohol. 

Another perk? A glass of Azizi is 30 calories per glass, as opposed to 90 calories per glass of wine. 

Too good to be true? Yes, I though it was too. 

Have Yourself A Merry Berry Mistlemoo

Monday, December 01, 2014

Earlier this month I was sent Pieminister’s new limited edition Merry Berry and Mistlemoo pies to try. 

Promising to please the hordes of hungry house-guests you receive over the Christmas period, these pies has a lot to stand up to. 

Mistlemoo is made with British beef and free range British prosciutto with Aged Long Clawson Stilton and chestnuts in a rich red wine and port sauce.

My boyfriend tried this pie and wasn't too keen on the sweetness of the red wine and port sauce. Containing a strong kick of Stilton it would be well balanced with a splash of gravy and heap of mustard mash.    

Merry Berry is made with free range British turkey and bacon with roast parsnips, sherry, red wine and cranberries. 

Although I wouldn't serve it as an alternative to the traditional ‘Christmas roast’, my brother, who tried the pie, seemed to enjoy it. Full of flavour, he was pleasently surprised it contained a rich gravy instead of a white sauce. 

We were also sent two festive favourites that are set to return this year:

Christingle is a Vegetarian Society Approved pie made with Cheddar cheese and honey-roast parsnips with leeks and chestnuts. 

I thoroughly enjoy vegetarian food, so was excited to try this. Having arrived home one night after work, I popped it in the oven with high hopes. Unfortantly I found the contents rather dry and was left disappointed (and hungry). 

Deer Santa is made with British venison cooked in red wine with free range British bacon and puy lentils.  

This pie was our absolute favourite and hands down winner. It features everything a good pie should: rich sauce, thin and crisp pastry and packed full of meat. 

Available in selected Waitrose stores,  online through Ocado and by post at