Monthly Archives: March 2014

See Sushi, Paddington

All too often the Japanese food experience for a busy London worker bee is grabbing a plastic-encased, fridge-cold platter from a high street chain to be consumed al desko.

So it’s a real treat to take time to savour properly made sushi over a whole evening. I was invited along to a bloggers’ evening at See Sushi to do just that.

(Disclosure:  the poorly lit, badly focused pictures are taken by my smartphone. The good ones are nicked from Leyla Kazim aka The Cutlery Chronicles):

We started with salmon and tuna tataki…

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Followed by red dragon sushi…

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Spider sushi with soft-shell crab…

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Ebi deluxe – prawns in light and crisp pastry

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Agedashi tofu with aubergine and a radish toadstool

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The star of the show: Black miso cod! I need this back in my life, soon. Beautifully cooked, juicy, meaty and tender.

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There is always room for dessert, especially when it arrives on a wooden galleon! Selection of beautifully carved fruits and chewy, gooey mochi balls filled with ice cream…

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The drinks list boasts an impressive range of spirits. Sake, obviously, but also Shiu Jing Fang Baijiu, a traditional white spirit popular in China for strengthening familial and business bonds, plus Koshu wine which is perfect with sushi.

The “Japanese fusion” menu also includes pan-Asian items such as satays, laksa and pad thai.

Next time I am in the area with a hankering for decent sushi, See Sushi is where I will go. That black miso cod is calling…

Full menu details and prices are available at www.seesushi.com

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Holy crêpe! Crêperie Chez Martine, Morzine

Not all crêpes are created equal.

One of the things I love about food is how pure skill can transform everyday ingredients like flour, eggs and milk into something truly spectacular.

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Martine has been making crêpes from her little cabin in Morzine for over 25 years. On a busy day she serves hundreds. It’s no wonder that her expertise has been honed to make her a crêpe connoisseur.

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Just one taste is enough to understand why there are often crowds of people waiting patiently while she deftly spreads, flips and folds her crêpes. No matter how long the queue is, she remains briskly efficient yet careful, never rushed.

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What makes Martine’s crêpes extra special are the fillings, many of which she makes herself.

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My favourite changes on every visit; I love the nut butters du maison, the apple cinnamon and the salted caramel is delicious too. And you can’t get a more perfect alpine lunch than the jambon fromage.

With an egg on top, if you’ve had a very energetic morning on the slopes.

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Why do the French have just one egg in their crêpes? Because one egg is un oeuf

No trip to Morzine is complete without a visit to Martine’s for one of her epic crêpes.

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