ChrisTMAS IN london

London was a very good host for Christmas this year; mild winter weather, beams of sunlight and just an all round good festive feeling.

Champagne and mince pies

My highlight was definitely going to Gordon Ramseys Maze restaurant; http://www.gordonramsay.com/maze/ its been on my bucket list since I first encountered him on television.

Me outside Maze

So you can only imagine my excitement, wobbly knees and stupid smile plastered on my face when we booked our lunch reservation... i was like a small child giddy with happiness. Sure; he wasn't there but believe you me I did look around all the time and hawk eyed the kitchen door. But just knowing that he had his hand in that place...well it was good enough for me. I have met him before so another encounter would have made me jump over the moon but this specific day was about experiencing his creativity and genius.


The restaurant was faultless, decor sublime and rich, finer detail on point, staff friendly, quick and efficient, bathrooms - tidy and clean, cutlery neatly poised, wine list - extensive on the ipad placed on our table, seating was comfortable, FOOD; out of this world, my tastebuds went into an orgasmic state....so Gordy , i give you 11 outta ten sweetheart, you never dissapoint.


Now its my mission to eat at every one of his restaurants....


Stayed in Kingston which was quaint and picturesque, markets with fresh food to lure and lit up stalls to tempt one with the likes of beer and gluhwine.

Kingston

Oxford street was a buzz with life; shopping sales were incredible and hard to resist.


A night ot at Oceana http://www.oceanaclubs.com/kingston-upon-thames proved to be another highlight, with numerous dance floors and themes, there really is something for everyone, great experience.

All in all, Christmas was lovely, ate well, merriness all round and I increased the contents of my wardrobe.

Took some amazing shots in London... gallery still to come and update on restaurant list for London



Boat along Kingston river



Eating out in Copenhagen $$$$$

Get that fat wallet out and be prepared to PAY... Copenhagen is very pricey when it comes to wining and dining. Which makes my stomach grumble from disgust as one of my favourite past times is to eat out.

I love food but it goes so much deeper than that, I like to think of myself as Gordon's apprentice or side kick when I go into restaurants, from the dim/fluorescent lighting/ service/ freshness/ tempreture/ atmosphere/ mints /decor/ music/ how the bill is brought to the table/  layout/ quality of toilet paper/ bathroom to the entrance, I take it all in and critique it as if I just got  a Michelin star for my fourth restaurant.

I dont just eat, all my senses go into over drive, my eyes get a little wider and I take it ALL in.

In South Africa, eating out wasn't too pricey but Copenhagen..GEEZ!

So when I am wined and dined...you better believe it becomes an event of great proportion.

So like I said be prepared to fork over the cash money for a night out, an entrance ticket for two to Tivoli, one capuccion, one coke, nachos and ribs at Hard Rock and four beers later with a train ticket x 2 included set us back R1600 for the eve. Makes you wanna regurgitate the evening up and hand it back over for a refund.

Having said that, like any place, there are places that offer great food at affordable rates, its just about finding them. Perfect example was last night, we went for beers 10dk each ( crazy cheap) at a little place called Floss in city centre. Hustled on the side street looking all deviant and dressed in graffitti; this little bar was graffitti from roof to floor, to tables and chairs combined with a thick haze of smoke...it felt very youthful and naughty. The kind of place where youd bring a little splif and a group of friends and share theories on life while you laid back in the worn leather couch...LOVED IT

inside of Floss

For dinner it was off to Atlas bAR in Larsbjørnsstræde., a poky little corner treasure, great ambience, not so great service, but the food made up for it wholeheartedly. I strongly reccommend the Pakistani lamb or the enchilada...lip smacking good. I wouldnt say the place is cheap but it is affordable for what you get.

So, good experiences so far. I will be putting a list up of restaurants I have experienced thus far and a little review for those interested, always great to get some insider info when eating out


Bon appetit

Hot in the kitchen

So last night i gotta a bit of Gordon Ramseys magnetic energy and decided to put it to good use in the kichen.

The only downfall was that Gordon wasnt there to see the final product.....one day

Stuffed origanum chicken breast with laid on segment of Orange

• lemon juice
• 2 garlic cloves
• salt
• origanum
• olive oil
• feta
• peppadews
• bacon
• chicken breast
• oranges

PREPARATION:

To start; set the oven to 175 degrees celcius, line a tray with silver foil in preperation for the chicken.
get the stove going and pop some bacon strips into heat them up (remember to not fry for too long, we want to get the strips soft and slightly rippled, the real cooking will happen in the oven)

BASTING:

Combine 4 tbsp of lemon juice, salt  to taste, 4 tablespoons of olive oil and 1 tablespoon of dried origanum, add the chopped fine garlic cloves and stir. Set aside.

CHICKEN:

Butterfly the chicken breasts in preparation for stuffing, lay the heated bacon strips inside, top with feta and peppadews. Pull over the other half of the chicken breast and secure with toothpicks if you find the filling is escaping.

Baste the chicken with the Basting, leave some to re- apply after the chicken has been in the oven for awhile. Pop the breasts in the oven for 30- 35 min. Every 10 min, re-apply basting so all the flavour can really sink in and the chicken can remain moist.

DISPLAY

Get a vibrant colourful plate and cut orange into segments, slice the flesh from the skin. Let the juices remain on the plate and settle the chicken breasts on top of the juice; remove toothpicks from chicken and add the  sliced orange segment on top. Display the other segment on the plate. Accompany with a garden salad.

P.S i served this dish with potatoes but found a salad would have been better as the real heart of the meal is the chicken