FREE

GREAT FOODS OF CHINA: GONG BAOSWANSEA ON A PLATE: NEWTON ROAD

FOODIE NEWS. PRODUCE MARKETS. RECIPES

ISSUE 6: SUMMER 2016

FFIIVVEE TTOO TTRRYY::SSMMAALLLL PPLLAATTEESS

Cover Photo: Welcome to Town, Llanrhidian (Rob Pheonix - Amber Skye Photography)

FREE

DDAAVVIIDD''SS SSAALLAADD TTIIPPSS:MMOORREE TTHHAANN JJUUSSTT LLEEAAVVEESS

WW II NN :: SS UU NN DD AAYYLL UU NN CC HH FF OO RR TT WW OO

2

WELCOM E

DisclaimerAll effort has been taken to ensure thatthe information contained in thismagazine is accurate at the time ofpublication. However Taste SwanseaMagazine accepts no responsibility forthe consequences of errors oromissions. All text, artwork andphotographs submitted for publicationwithin this magazine are accepted onthe understanding that priorpermission has been sought by thesubscriber where relevant. Opinionsexpressed in the magazine are notnecessarily those of the publisher,editor or designer and the magazine isin no way liable for such opinions. Nopart of this publication may bereproduced without written permissionof the publisher.

CON TRI BU TORAN TOI N ETTE M I LN E

CON TRI BU TORGI GI GAO

CON TRI BU TORDAVI D LLEWELLYN

CON TRI BU TORCH RI S KEEN AN

3

CON TRI BU TORSTEVE H OM ER

CON TRI BU TORROB TU RN ER

WELCOM EChargrilled fish, fresh salads, and cold beer – summer is here!Whether you are a Swansea native, or a visitor to our vibrantcity, there’s plenty to eat and enjoy this summer. And thismagazine highlights the best we have to offer.

To celebrate this bright season we have another excellent articlefrom our resident innovation chef David Llewellyn, who gives ushis tips on preparing an array of cool, tasty summer salads (page10).

Executive chef Chris Keenan also returns on page 18, giving ustwo delicious recipes from his new menu, while Gigi Gao fromthe Favourite Authentic Chinese takes a look at the history of myfavourite Chinese dish – Kung Pao (page 17).

On page 27, Mumbles Brewery head brewer Rob Turner explainswhy bottle conditioning is so important for his award-winningbeers, before we look at five places in Swansea to head to fordelicious tapas (page 29).

Finally, I highlight the best places to eat and drink on NewtonRoad (page 21), while our regular features like Life in the Kitchen,Foodie News, and Local Produce Markets page also return.

Remember, we love to hear from businesses and readers alike –send your suggestions for features, competitions and recipes toinfo@tasteswansea.com.

Until next time, buon appetito!

Chris CarraEditor

Taste Swansea food magazineis delighted to be associated with:

Taste Swansea Magazine

Summer 2016

PublisherTaste Swansea Magazine

General Enquires &Advertising

info@tasteswansea.com

EditorChris Carra

DesignSteve Homer

TasteSwansea.com

Twitter:@Taste_Swansea

Facebook:facebook.com/TasteSwansea

DisclaimerAll effort has been taken to ensure thatthe information contained in thismagazine is accurate at the time ofpublication. However Taste SwanseaMagazine accepts no responsibility forthe consequences of errors oromissions. All text, artwork andphotographs submitted for publicationwithin this magazine are accepted onthe understanding that priorpermission has been sought by thesubscriber where relevant. Opinionsexpressed in the magazine are notnecessarily those of the publisher,editor or designer and the magazine isin no way liable for such opinions. Nopart of this publication may bereproduced without written permissionof the publisher.

Cove

rPho

to:W

elco

me

toTo

wn

4

FOODI E N EWS

CULTUREe love eateries that experiment,which is why we applaud places like1825 Coffee Shop (Dylan Thomas

Centre) and the Great Hall Cafe Bar(Swansea University Bay Campus) fortrying something a little different atlunchtimes. Both eateries are now offeringauthentic tapas dishes, which is theperfect lunchtime treat this summer.Check out our Five To Try feature on page28 for five great tapas venues in Swansea.Salud!

ne of the area's finest foodie destinationsSosban has launched a brand new menu,focusing on flexible, affordable dining that

centres around delicious local produce.Although the grand Llanelli restaurant arerenown for their fine dining dishes, the newmenu is a lot more casual, relaxed and wallet-friendly. While the new grill menu we featured inthe Spring issue will remain at lunchtimes andevenings, their new main menu will featureeverything from hand-cut steaks and roast bellyof Welsh pork, to – my personal favourite – ashrimp sandwich with Bloody Mary cocktail dip.Sosban's general manager, Rhys Andrews, said,'we are absolutely delighted with the new menu– our team have been working hard behind thescenes to develop a new, flexible and social feeland we are excited for everyone to try it.'

CHANGES AT SOSBAN

TAPAS

O

W

5

SANDWICHSUCCESS

ig congratulations are in order to innovationchef and Taste Swansea columnist DavidLlewellyn for winning a British Sandwich

Designer of the Year award! The finalcompetition took place in May at the LancasterLondon hotel and was judged by celebrity chefTheo Randall. David's winning creation was adelicious chicken and tarragon brioche roll,which featured bernaise sauce and babyspinach. He won in three categories in the SouthWest semi-final, so had a very busy day in thefinal! 'I loved every minute of the competition,'David told us. 'Winning the award was such aproud moment for me and one I will rememberfor a long time.' Make sure to check out David'ssummer dining tips on page 10 of this issue!

t's all go at Mosaic this summer, with a newmenu and more of their growing indoormarkets. The warm weather and a couple of

'research holidays' has inspired a few new zingydishes including a Watermelon and HalloumiSalad with toasted sesame seeds; Pulled Duckwith Mango in a Chilli and Ginger dressing; andSouth African style meatballs with a BBQ relishto name a few. Meanwhile their new wine list –which launched in June – features seven veganwines from worldwide producers. Check out theLocal Produce Markets page in this issue (page13) for details of their upcoming summermarkets.

SU M M ER AT M OSAI C

WHAT'S NEW?

If you have any foodie news for

the next issue we'd love to include it - please

email details to info@tasteswansea.com

photo: Rachel Jamison

B

I

6

his summer the Swansea VeganFestival returns to the city – and it's setto be the biggest and best yet! On

Saturday, 16 July the festival will take overthe Brangwyn Hall. Around 70 businessesand organisations offering vegan goodswill be exhibiting on the day, coveringeverything from hot and cold food(including Indian, Mexican, Middle Eastern,and pizza); cakes and sweet treats; ethicalfashion; health and beauty and animalwelfare. There will also be various talks,cooking demonstrations and discussiongroups taking place throughout the day.Festival organiser Karen McCloy said, 'The

SUMMER VEGFEST IS HERE!M ORE FOODI E N EWS

vegan scene in Swansea and South Wales is growing,and we are confident that this is going to be our mostsuccessful event yet. We are thrilled to have so manylocal, independent businesses involved in the festivaland we will be showcasing the wide range of productsthey have to offer – particularly when it comes tofood!' Doors open at 11am, with entry costing £1 perperson (under 18s free).

T

7

8

9

he ever-popular Swansea Bay Beerand Cider Festival returns to theBrangwyn Hall for its 10th year this

summer, running on Thursday to Saturday,25, 26 and 27 August. There'll be 100 realales and 60 craft-brewed ciders andperries, with live musical entertainment onall days, as well as a selection of hot food.Festival chairman Chris Radford said, 'TheBrangwyn Hall is a terrific venue and notonly are we thrilled to have it, this yearmarks our 10th anniversary there, as wellas our 30th anniversary overall. We’vebeen growing steadily over recent years sothis year is likely to be the biggest ever'.Entry is £3 per day for Camra membersand £5 per day for non-Camra members,including a glass and the festivalprogramme. Keep an eye out for TasteSwansea columnist Rob Tuner from theMumbles Brewery, who will be showing offa range of his delicious brews!

TBEER FESTIVAL RETURNSEVEN M ORE FOODI E N EWS

mainstay at local produce markets, Little Valley Bakery are now venturing into an exciting newpermanent home at the Gower Heritage Centre in Parkmill. From the start of July, the bakerywill take residence in the centre, producing six loaves and a weekly special, including

sourdough, rye and spelts. They will also be baking up some lovely cinnamon buns, croissants, andtray bakes on a rolling menu. Bakery owner Alec Merriman told Taste Swansea, 'We’ll be bakingeverything from here and we’re very excited about the move. It’s been a long time coming and it'sgreat to finally see it come to reality. We can’t wait to serve the people of Gower and Swanseaamazing bread and lovely goodies on a Saturday morning.' The bakery will be open every weekend,as well as during school holidays. Opening times will be published on littlevalleybakery.com.

NEW HOME FOR LITTLE VALLEYA

10

Summer is without doubt myfavourite season – long days,the prospect of sunshine, andfantastic local produce all cometogether to create a buzz thatsparks the imagination andnostalgia of our inner cook.

The way we choose to eat alsochanges, with picnics and alfresco dining, and a generallymore casual approach. Saladsreflect summer perfectly andthey are so much more thanjust leaves, even though thereare some beautiful varieties thatgrow on our doorstep. With alittle love the humble salad canbe full of textures, colours andflavours from around the world.They can also be eaten at anytime of day, be it breakfast,lunch, dinner, or as a post-workout boost.

For the perfect summerbreakfast, boil 100g of water

Salads don't have to be a boring afterthought, and innovation anddevelopment chef DAVID LLEWELLYN is out to prove it. This issue he'ssharing his tips to make your summer eating a little more adventurous,and give your salads a bit more bite.

MMOORREE TTHHAANN JJUUSSTTLLEEAAVVEESS

and 100g of caster sugartogether with a thumbsizedpiece of thinly sliced ginger for afew minutes, allow to cool, thenadd the zest and juice of onelime. Spoon this over some freshripe peaches and summerberries, and serve with a gooddollop of fresh yoghurt, sometorn fresh mint and granola for abeautifully zingy, crunchy fruitsalad.

As a fresh start to a BBQ, aceviche is perfect. Dice 500g ofreally fresh salmon (skin andbones removed) add a splash ofgood olive oil, the juice of twolimes and a pinch of salt, thenleave to marinade for around10mins – the lime juice willessentially cook the fish. Addone chopped spring onion,some fresh coriander, one de-seeded green chilli, and twosliced avocados. Toss it alltogether and finish with a small

handful of rocket, and servewith some crusty bread to mopall the lovely juices (don't forgetto enjoy with a nice glass ofsomething cold!).

Now, to create a wonderfulcentre-piece salad, dice awatermelon up into chunks, laythem out on a platter, scatterover some crumbled fetacheese, toasted pine nuts andpumpkin seeds. Finish withsome baby spinach, and asplash of apple and balsamicdressing (recipe below). Thissalad is packed full of interestingflavours and is perfect to passaround and get stuck in. Youcould also replace thewatermelon with some roastedaubergine and add a littlecooked cous cous to make thissalad a real show stopper. Roastyour aubergine with someJapanese miso paste rubbed onto it – a perfect match.

BBYY DDAAVVIIDD LLLLEEWWEELLLLYYNN

11

These days, pickling is no longer just seen as amethod of preserving food, but as a fantasticway to add a kick of flavour and acidity tosalads and other dishes. This simple recipe canbe used to pickle pretty much anything,although cucumber slices and thinly slicedfennel are a definite must try, and are a greatmatch for cooked meats and fish.

Just take 150g of water, 100g of white winevinegar and 50g sugar, and bring to the boiluntil the sugar dissolves. When cool, pour overyour chosen veg and place in an airtightcontainer in the fridge ready to break outwhenever the need arises. You could addherbs to the liquid if you want, a whole redchilli, some fresh bay leaves, or even mintstalks – all are very effective.

Finally, salad dressings are just as easy tomake and are convenient to keep in the fridgeready to go. Take an empty jam jar, pour in125ml of apple juice and three table spoons ofbalsamic vinegar, as well as 65ml of olive oil,and a pinch of salt and pepper. All that's left todo is put the lid on and shake it up, then use itwhenever and on whatever you feel like.

12

he summer is the perfect time for localproduce markets, with nice weather andlots of in season produce. And wherever

you are in Swansea – from Mumbles toMarina, Penclawdd to Pontyberem – there'sa market for everyone! Don't forget one ofthe newest markets on the list, the MosaicMarket, held at Mosaic restaurant on StHelen's Road. Their market is taking a littlebreak during the summer but will return inSeptember.

And it's congratulations to the UplandsMarket which celebrates its third birthdaythis summer, while its sister market at theMarina is two years old. A third market bythe organisers is planned to launch this Julyin Morriston, and will follow the same format- featuring a range of Welsh produce fromhand-made items to fresh food. Marketorganiser Tara Tarapetian said, 'Ourobjective is to support and encouragevitality and footfall, to boost trade andencouraging people to shop locally.'

13

DATES FOR THE DIARYMARINA MARKET

SUN 10 JULY, SUN 14 AUGUST, SUN 11 SEPTEMBER

UPLANDS MARKETSAT 30 JULY, SAT 27 AUGUST, SAT 24 SEPTEMBER

MUMBLES LOCAL PRODUCE MARKETSAT 9 JULY, SAT 13 AUGUST, SAT 10 SEPTEMBER

SKETTY LOCAL PRODUCE MARKETSAT 2 JULY, SAT 6 AUGUST, SAT 3 SEPTEMBER

@ BISHOP GORE SCHOOL

MOSAIC UNDERCOVER MARKETSUN 7 SEPTEMBER

@MOSAIC, ST HELEN'S ROAD

PENCLAWDD LOCAL PRODUCE MARKETSAT 16 JULY, SAT 20 AUGUST, SAT 17 SEPTEMBER

@ PENCLAWDD COMMUNITY CENTRE

PENNARD LOCAL PRODUCE MARKETSUN 10 JULY, SUN 14 AUGUST, SUN 11 SEPTEMBER

@ PENNARD COMMUNITY HALL

PONTYATES LOCAL PRODUCE MARKETSAT 16 JULY, SAT 20 AUGUST, SAT 17 SEPTEMBER

@ PONTYATES WELFARE HALL

PONTYBEREM LOCAL PRODUCE MARKETSAT 9 JULY, SAT 13 AUGUST, SAT 10 SEPTEMBER

@ PONTYBEREM HALL

MORRISTON MARKETSAT 2 JULY, SAT 6 AUGUST, SAT 3 SEPTEMBER

@ WOODFIELD STREET

M AR KETSLLOOCCAALL PPRROODDUUCCEE

Are we missing any? Let us know!Email info@tasteswansea.com

T

1414

15

SSWWAANNSSEEAA BBAAYY GGOOOODD FFOOOODD CCIIRRCCLLEE::

Restaurants / Bistros / Cafés / Tea Rooms...Three Cliffs Coffee - www.threescliffs.co.uk

Fairyhill - www.fairyhill.netCafe TwoCann - www.Cafetwocann.com

Britannia Inn - www.britanniainngower.co.ukCariad Cafe - www.cariadcafe.com

Gower Heritage Centre - www.gowerheritagecentre.co.ukMorgans Hotel - www.morganshotel.co.uk

The Kinder Cafe - www.thekindercafe.co.ukWelcome to Town - www.welcometotown.co.uk

Le Petit Bulle - www.lepetitbulle.co.ukGarbo’s Cafe Bar - www.garboscafebar.co.uk

Dylan Thomas Birth Place - www.dylanthomasbirthplace.com360 Cafe - www.360swansea.co.uk

Bay Bistro - www.thebaybistro.co.ukGower Wildflower Cafe - www.gowerwildflowers.co.uk

Growers and Producers...Cae Tan - www.gowerpower.coop/caetan/

Gower Salt Marsh Lamb - www.gowersaltmarshlamb.co.ukGower Heritage Centre - www.gowerheritagecentre.co.uk

Tuckers Butchers, PenclawddEstelle’s Gower Goodies - www.estellesgowergoodies.co.uk

Gluten Free Baking Company - www.thegluten-freebaking.comJL Occasional Cakes - www.jloccasionalcakes.co.uk

Ty Sirol Pork Welsh Pork - www.welshpork.co.ukGower Sea Salt / Halen Gwyr

Members of Swansea Bay GOOD Food Circle work together todeliver a good food destination; taking pride in offering fresh,seasonal, local produce – SwanseaBayFoodCircle.co.uk

CH AM PI ON S OF LOCAL PRODU CE

If you would like to join the Swansea Bay GOODFood Circle, give us a call on 01792 371441 anda member of the team will contact you.www.swanseabayfoodcircle.co.uk

Make sure to check out our members‘Championing Local Produce..!'

16

17

with the crispy peanuts (or sometimes cashewnuts) with a combined sweet, sour, tangy andspicy taste.

These days, you'll find that Gong Bao chickendishes are widely developed and very popularon Western menus, particularly American.

At the Favourite, the Gong Bao Chicken hasbeen one of our most popular dishes for a longtime. And along with the introduction of GongBao Potatoes, Gong Bao TouFu (Tofu) is nowwidely accepted and becoming more popularwith our customers. We are also excited to beintroducing a new Gong Bao King Prawn dish atthe restaurant this summer.

We'd also like to take this opportunity to thankour customers for helping us achieve our thirdsuccessive Trip Advisor Certificate of Excellence,which was awarded to us last month.

ong Bao, also known as Kung Pao or KungPo, is a very well known spicy stir-fry dishmade with meat, peanuts, vegetables, and

chill peppers, and is believed to be named afterDing BaoZhen (1820 - 1886) – a late QingDynasty official, and governor of SichuanProvince.

It's a classic dish in Chinese cuisine, thatoriginated in the Sichuan Province of south-western China, and as such includes Sichuanpeppercorns, which give the dish its trademark'numbing' properties. The dish is foundthroughout China, and there are regionalvariations that are typically less spicy than thefiery Sichuan serving.

The dish can be made either spicy or mildaccording to how much pepper and chilli sauceis added, but both have unique flavours. Thetender taste of the chicken matches very well

If you're trying one new Chinese taste this summer, Gong Bao (or as we tendto call it in the west, Kung Pao) is a delicious dish with an exciting spicy kick.And in this issue, our Chinese food guru GIGI GAO – owner of The FavouriteAuthentic Chinese on Brynymor Road – explains why it is so popular.

GREAT FOODS OFCHINA: Gong Bao

BY GIGI GAO

G

1717

18

the onions and wild mushrooms gentlyover a medium heat until they soften. Nextadd the washed and well-drained spinachleaves, and crumble in the Pearl Las. Assoon as the cheese begins to melt and thespinach starts to wilt, season and turn outonto a cold plate to stop it cooking anyfurther.

In the meantime, roll out the pastry justabout as thin as you can. Divide the pastryinto four equal parts, place a generoushelping of the spinach mixture to the

EXECU TI VE CH EF CH RI S KEEN AN :

So it gives me pleasure to share with youjust two of the dishes on my currentdinner menu. The recipes are well worthhaving a go at yourself, or if you fancyrelaxing, you may just decide to pop downto Dylan's at the The Gower Hotel, andhave me make it for you.

BABY BEEF WELLINGTON

Ingredients

4 x 5oz fillet steaks1 bag of baby spinach leaves, washed andwell-drained6 oz mixed wild mushrooms1 pack of frozen puff pastry1 beaten egg1 crushed clove of garlic4 oz piece of Perl Las cheese2 chopped onionsSalt and pepperA little oil for cooking

What to do

You first need to season and seal thesteaks in hot oil, then leave to rest. Now,in a saucepan, heat a little oil and cook

CLASSI C RECI PES

BBAABBYY BBEEEEFF WWEELLLLIINNGGTTOONN

I've had a really busy time lately, having just joined The Gower Hotel. I've been bringingin new menus, meeting the suppliers, and just making the superb kitchen there feel likemine – finding my comfort zone. It's all coming together nicely and I'm enjoying itimmensely.

19

Chris Keenan is an award-winning Michelin starchef, a published author, food writer, and a TVand radio broadcaster. He is recently beenappointed Executive Chef at The Gower Hotel,Bishopston. Chris can be contacted at:chris@chriskeenanfood.co.uk

BBAABBYY BBEEEEFF WWEELLLLIINNGGTTOONN

BABY BEEF WELLINGTON (continued)

centre of each. Top each with a sealedsteak, brush a little beaten egg around,and wrap in the pastry ensuring you get agood seal. Place onto a baking tray, brusheach with a little more beaten egg andcook on the bottom shelf of a hot ovenfor about 20 minutes, or until goldenbrown.

Serve your Wellingtons with a rich redwine madeira jus, Gratin Dauphinoise,and French beans. And so to dessert...

CLASSIC TARTE TATIN

Ingredients

500g puff pastry4 dessert apples cut into 8, core removed50g caster sugar50g brown sugar50g cubes of butter

What to do

First, pre-heat your oven to 190C. Roll outyour puff pastry so it's about 5cm thick,and wide enough to cover the oven-prooffrying pan you're going to use – whetheryou're making one large tart or a fewindividual ones.

Place your pan or pans over a mediumheat, add the sugars and the butter, leaveto melt and dissolve into each other.Once the butter and sugar mixturebegins to colour, add the apples, carefullynudging with a palette knife to form acircular formation.

Cover with the pastry sitting directly ontothe apples, trim off any excess pastry andpop into the preheated oven. Allow tocook for 15 to 20 minutes, or until goldenbrown and the caramel is bubbling upunder the edges.

Remove tart from the oven, cover with aplate that is larger than the pan itself, then- using a tea towel or oven glove to protectyour arm - quickly and carefully turn it overso that the tart is sitting on the plate andhas left the pan!

At the hotel I serve this ultimate classicFrench dessert with home-made icecream, but it's just as good with a scoop ofJoes or some crème fraiche. Enjoy!

CCLLAASSSSIICC TTAARRTTEE TTAATTIINN

2020

21

Mumbles is renown when it comes to food and drink. And this issue I'vedecided to focus on the heartbeat of the area – Newton Road, whichtakes some beating when it comes to foodie choices. While parking is abit of a problem (driving up the road itself is usually a tough enoughtask!), when you are on foot it's a great street to browse.

When it comes to coffee there are many places to choose from,although I'm a big fan of Mumbles Coffee tucked away insideCastleton Walk arcade, with a bustling and cosy setting, plenty of snackchoices, and a good cup of coffee that is well made every time.

Across from the arcade wehave one of the newer additions to the road, Mad Hatters Café, whichhas a fresh and stylish Alice in Wonderland theme, making for a uniquesetting. So far I've only sampled their veggie breakfast, but their eveningmenu looks great.

However my first shopping destination on Newton Road is usually CheersWine Merchants, whose wine selection is second to none. However it'stheir superb collection of local and international craft beers that keepsme coming back (usually with a bit of a hangover…).

Next door sits Olives and Oils, which has been a Mumbles staple for ten years now. And even though the shop isabout the size of a large cupboard, they offer an unrivalled deli experience and are bursting at the seams witholives, cheeses and chutneys. Down the road there are a few more shops to grab your groceries – The Choice isYours and Coakley's Fishmonger always have lots of produce to catch the eye.

At the other end of Newton Road – separated by some lively nightspotssuch as Cru 42, Jones Bar and Café Valance – you'll find Ninety Three,which is a friendly café with a big menu, offering everything from BLTBagels to homemade cakes and coffees.

Finally, although it's nottechnically on Newton Road,the little corner café Ty isclose enough to be included(Queens Road). With aneclectic mix of artisan

decorations (most of which seem to be for sale), theyoffer good quality light bites and coffees, in a relaxed, peacefulsetting.

SWAN SEA ON A PLATE: N EWTON ROAD

Where's next on my journey? Find out in the Autumn issue of Taste Swansea.In the meantime, feel free to send me your suggestions: info@tasteswansea.com

By Chris CarraIn his new regular column, Taste Swansea editor CHRIS CARRA takes us on atour of some of Swansea's best foodie areas. This issue he's Mumbles-bound,exploring the culinary delights of the busy Newton Road.

22

OU T AN D ABOU TI N SWAN SEA, GOWER, LLAN ELLI

At Taste Swansea we eat out. A

lot. And usually - when we're

not being too greedy - we

remember to take a photo of

our food. Here are a couple of

our favourite dishes we've eaten

over the past few months:

(Above) A hearty Govinda'slunchtime special

CCrriissppyy bbaatttteerreedd ccoocckklleess ffrroomm

RRoommaa FFiisshh BBaarr,, PPeennccllaawwdddd!!

AA vveerryy eevveennttffuull ssaallaadd aatt BBrreewwssttoonnee

HHoommeemmaaddee hhaalllloouummii bbuurrggeerraanndd ssaallaadd aatt 11882255 CCooffffeeee SShhoopp

BBaakkeedd ssttuuffffeedd rreedd ppeeppppeerrssffrroomm KKrriissttyy''ss BBaakkeerryy

23

EE AATT YY OO UU RR WWAAYY AA RR OO UU NN DD GG OO WW EE RR

addition to the stunning beaches, fabulousrural countryside, coastal walks, and a rich

history, Gower businesses have established thearea as a venue for quality dining experiences.Long may they continue!

But my starting point may surprise you. Thosewho know their beers will be familiar with TheRailway Inn in Killay. I can only describe thepremises as 'quirky 1950s' (a gastro-pub it isn't!)but there is a great range of local brews on offerand far too many to list. Pop in and make thisthe start of your journey. You won't find foodserved here, but if you are so inclined take alonga chunk of good cheese and biscuits on aSunday afternoon around 4pm and you'll findother locals have done the same for a cheeseand beer share-fest. A great way to meet localsand make friends.

Take a circular trip out on the Llanrhidian roadto any one of the many interesting diningvenues, from Welcome To Town and ThePurple Badger (Llanrhidian), The Britannia Inn,(Llanmadoc) or onto the King's Head Inn(Llangennith). All offer great food and somewonderful views to match.

Cut back through Reynoldston and you can takein the popular King Arthur Hotel or enjoy a truefive-star meal at the elegant Fairyhill Hotel. Thefirst stage of this trip is the more rural side ofGower with less beach access – but it makes upfor it with fantastic food and fabulouscountryside. If you don't choose to cut acrossthe Peninsula at Reynoldston you can do so viaBury Green and head to the beaches, taking in

TThhiiss iissssuuee wwee hhaavvee aa ffooooddiiee ttoouurr ooff GGoowweerr wwrriitttteenn eessppeecciiaallllyy ffoorr ttoouurriissttss ttoo tthhiiss ffiinnee aarreeaa,,ffrroomm tthhee ccrreeaattoorr ooff EEaatt YYoouurr WWaayy AArroouunndd GGoowweerr –– aann iinnddeeppeennddeenntt pprroommoottiioonnaall FFaacceebbooookkppaaggee eessttaabblliisshheedd ttoo hheellpp eennccoouurraaggee ffoooodd ttoouurriissmm iinn tthhee aarreeaa..

The Ship Inn (Port Eynon) or diverting toRhossili and dining at The Bay Bistro andCoffee House. All equally interesting menussuitable for all pockets, and stunning viewsacross the Peninsula.

Returning from the beaches, follow the mainroad over to Fairwood and sample the delightsof Gower Wildflower Cafe, on Blackhills Lane,offering good healthy cuisine and served with asmile. Failing that, head towards PennardStores – Three Cliffs Coffee Shop andRestaurant at Southgate. Whatever your diningpreference you'll be sure to find something foryour palate on Gower.

Follow us on our Facebook page and read moreabout my Gower food odyssey, together withinteresting foodie ideas and news. You can contactme and discover details of other food activities viasabordealmeria.com

In

23

24

25

What was the first meal you ever cooked?The first meal I ever cooked was poached egg ontoast with hollandaise, which makes for a deliciousbreakfast!

What's your favourite meal to cook for yourself?Being a chef takes up a lot of my day so there’s nota lot of time to cook at home for myself. But when Ican get the chance, I love cooking pasta dishes.

Your favourite ingredient to cook with?Fresh langoustines, crab and a little bit of chilli fromthe market are my favourite!

What's the most popular item on your menu?We have lots of new dishes on our menu as well asa new a la carte menu, but I would say our fish pieis our most popular dish, which includes freshsalmon, crayfish and local cockles from the Gower.Our Sunday lunches are also proving to be verypopular.

LI FE I N TH E KI TCH ENM ATT LEU N G: CAFE TWOCAN NIn our regular feature we get to speak with some of the finest chefs in and aroundSwansea. And in this summery issue we have had a chat with Matt Leung, head chef at SA1favourite Cafe TwoCann. Matt's kept busy with a large, varied and ever-changing menu, butspills the beans on what really makes a life in the kitchen.

When you are not working, where else in the areado you enjoy eating out?Having a one-year-old now we don’t have thatmuch time to go out and enjoy dining in nicerestaurants. But when we do, we go to theVesuvios quite a lot as it’s my girlfriend's favouriterestaurant and I’m a big lover of pasta – so it’s awin-win! We also love to dine at Hanson at theChelsea, as we are big lovers of seafood.

What's the best thing about being a chef?The best thing about being a chef is being giventhe task to create new dishes using seasonalproduce and sourcing local ingredients. It’s greatto see the final product and to get good feedbackmakes it all worthwhile!

And the worst?I’d say the unsociable hours, and I miss out on alot of the family time with my son. But I make upfor it on my days off and it’s all worth it in the end.

Finally, if you weren't a chef, what would you bedoing?I’ve always worked in this industry so it’s the onlything I know, it would still have to be something todo with food and drink. When I was younger I didhave a big passion for football… but cheffing is alot more challenging, wouldn’t we all agree?!

26

27

BBEEHHIINNDD TTHHEEBBRREEWW::BOTTLE CONDITIONINGYeast is a vital ingredient in all beers, convertingfermentable sugars from malted barley grains into alcohol.Once the brewing process has been completed, beer thatcomes into contact with oxygen will deteriorate within a few days. There are two commonways of preventing this from happening to bottled beer:

Most bottled ales have the yeast completely removed by eitherchemicals, pasteurization, filtering or a combination of the three, CO2 isthen injected into the beer. This modern process of “artificialconditioning” is used for consistency and preservation.

With bottle conditioning, a small amount of yeast is left in the ale,converting fermentable sugars into alcohol inside the sealed bottle.This creates CO2 as a natural by-product, the level of conditioningvarying with the amount of CO2 in the beer. The yeast compacts underthe pressure created by CO2, so that people who prefer their beer clearcan leave the bottle upright and still for a while before pouring gently.

I believe that bottled Oystermouth Stout is at its best with a greater level of conditioning thanother styles of ale, creating a natural 'reverse Guinness effect' – on pouring, creamy bubblesrise to the surface. The bottle conditioning of Oystermouth Stout with our new hand bottlingequipment was a key factor in the ale becoming outright winner of the Speciality Beerscategory at The Society of Independent Brewers, Wales and West Competition at LudlowCastle in May. The Gold Award means it will go on to the UK finals.

Two of my recent ales, Hopkick and Triple HopPale, are bottled without any finings – a fishbyproduct. This increasingly popular style ofcraft ale has a slight natural haze, complexyeasty flavours and is suitable for vegetariansand vegans. Keep an eye out for more unfinedbeers from the brewery over the summermonths.

Rob TurnerHead Brewer, Mumbles Brewery

28

WI N E & DI N E: Summer

Wine For Life Learning with FINE WINES DIRECT UK run WSET qualifications in Swansea and all over Wales.For details of upcoming qualifications, tastings and any questions, please call Antoinette on 07399 578833.

With Antoinette M ilne

Cremant is sparkling wine from the many regions in

France and is generally made by the traditional method

(like Champagne). It is not very well known and is often

excellent value, particularly Cremant from the Loire

which, when made with the Chenin Blanc grape varietal,

can be spectacular.

Sparkling wine from the New World, such as

Australia, New Zealand, California, Chile, Canada and

other places, can be astonishingly captivating. Usually

quite fruity and zesty, they can rival some of the best

sparkling wines in the world.

And finally, there's Welsh sparkling wine, which is

gaining tremendous popularity. Ancre Hill Estates is

leading the way with their very elegant Pinot Noir

Chardonnay Rose Sparkling and the Blanc de Noirs

sparkling. They are beautifully crafted and, if you haven’t

tried them yet, you won’t be disappointed!

Have fun experimenting with the various types of

sparkling wine available at both independent wine

merchants and supermarkets.

Sparkling wine used to be synonymous with special celebrations, however ithas now become a wine style in its own right. The popularity of sparklingwine has increased considerably, and why not? The appeal of sipping beautiful bubbles on a warmsummer’s day is very welcoming. Champagne, Prosecco, Cava, Cremant, New World sparkling and –on our doorstep – fabulous Welsh sparkling? Take your pick!

It can be said that Champagne is considered to be the

best and most prestigious sparkling wine of all. It

certainly seems the most expensive, although that is not

necessarily the case. The grapes are grown in a cool

climate (in Champagne) and the wine is made following

the traditional method, the hallmark of which the

second fermentation takes place in the bottle. The style

reflects this in many ways. It tends to be delicate with

high acidity and quite racy. Vintage Champagne, which

has been aged for a longer time, is richer and fuller.

Prosecco continues unabatingly to seduce. It’s

gentleness and creamy texture is hard to resist. Usually,

fresh and zesty flavours of ripe peach and green apple

abound. If you find a label that includes “Conigliano

Valdobbiadene”, you will have to pay a bit more but it

should be worth it. These are the hills around Prosecco

where the grapes are grown. These Proseccos are worth

seeking out as they will reward you with more defined

flavours, more concentration and a longer finish.

Cava’s reputation, on the other hand, has unfortunately

suffered due to heavy supermarket discounting. All Cava

by law must be made by the traditional method (just like

Champagne). Much Cava is made with three native

grape varieties, however many are now made with the

same grapes used in Champagne, Chardonnay and

Pinot Noir. Premium Cava is well worth seeking out.

28

29

Inspired by their authenticSpanish barista, 1825 CoffeeShop, inside the Dylan ThomasCentre, serve a full tapasmenu every Wed, Thurs, andFriday lunchtime. For £10,choose three dishes from along list of Spanish classics,including Pan Catalana (breadwith fresh tomato, garlic andolive oil paste), SpanishTortilla, Garlic Mushrooms,and spicy Patatas Bravas.

1825 COFFEE SHOP

This little gem is a restaurantthat loves small plates. Whiletheir varied menu offers ahuge marriage of tastes, theirtrusty sharing platter (£20 perhead) involves an antipastiplate along with five smalldishes of everything from redthai curry prawns to zingypeaches with goat’s cheese.Three tapas dishes are just£10 on Fri and Sat lunchtimes.

MOSAIC

This stylish addition toSwansea University's BayCampus offers a specialsummer tapas menu,featuring six dishes includingChorizo al Vino (spicy sausagein red wine) and Paella deVerduras (seasonal vegetarianpaella). Two tapas plus aserving of crispy Barra Gallegais a bargain at £5.95. And, withthe sun out, the view from thebalcony takes some beating!

GREAT HALL CAFE BAR

The rustic Wind Street baroffers an array of fish, meat,veg and cold tapas dishesincluding Grilled Halloumi withRed Peppers, Albondigas(meatballs in spicy tomatosauce), and Gambas Pil Pil(king prawns in a spicy chilli,garlic and lime sauce). All areindividually priced, but youcan get any three for £10 onThursdays, from 5-8pm.Delicious!

NO SIGN BAR

The stylish Uplands coffee barhas always proved a relaxedplace to drink and dine, andthey make small plates a bigpart of their menu. All dishesare £4 each and there's a hugerange of 24 'small pots' tochoose from – mixed olives,hand-carved salami, Lilliputcapers, hummus, garlicmushrooms, and marinatedhalloumi all feature.

BREWSTONE

FIVE TO TRY: SM ALL PLATESWhat's a small plate? By itself, maybenot much more than a snack – butcombine it with another couple ofdishes and you suddenly have a lightbut satisfying meal that encapsulatesthe spirit of the summer. Here are fiveof the best places in Swansea to enjoysmall plates/tapas this summer.

30

The highlight of a Sunday is - of course - your Sundaylunch! And SA1 staple, Café TwoCann offer a deliciousdinner with some creative dishes that break the norm. Aswell as a traditional main course, TwoCann startersinclude Wye Valley Asparagus with Pea Risotto, ToastedHazelnuts and White Truffle Oil, while you can finish withChocolate Tart with Honeycomb, Salted Caramel IceCream and Raspberries. Mmmm.

To be in with a chance of winning a two-course Sundaylunch for two at Café TwoCann, head toTasteSwansea.com, go to the 'Competitions' page, andenter your name and email address. It's that simple!

Competition closes Friday, 19 August with winnersselected at random and notified soon after. No cashalternative to the prize will be offered. The prize is nottransferable, and subject to availability. We reserve theright to withdraw any prize without giving notice. TasteSwansea is not responsible for inaccurate prize detailssupplied to any entrant by any third party connectedwith this competition. Terms and conditions apply.

WI N : SU N DAY LU N CH FOR TWOAT CAFÉ TWOCAN N

Est 1935

KRISTY'S BAKERYEversley Road, Swansea | 01792 201479

SSppeecciiaalliisstt IIttaalliiaann bbaakkeerryy iinn SSkkeettttyy

Baking today like we've done for 80 years.

facebook/KristysBakery @KristysBakery

KristysBakerySwansea.com

31

32