ANZAC biccies

The best ANZAC biscuit recipes are ones that deliver a slightly chewy biscuit with lots of rustic oats.  Here’s a recipe which delivers on both factors.  I’ve been using this recipe since I was a little tacker, and am never disappointed.  The key elements to the recipe is it’s low flour content, which doesn’t make them too solid and ‘biscuity’ (if you know what I mean?), and using unrefined whole oats.  Don’t, whatever you do, use instant oats!  The instant oats all mush together and there is no texture.  You need TEXTURE and CHEWINESS!  Another vital step is to rescue the ANZACs from the oven a couple of minutes before they’re cooked.

So, here it is:

2 cups whole oats

1/4 cup flour

1/2 cup brown sugar (tightly packed)

1/2 cup butter, melted

1 tablespoon golden syrup

2 tablespoons boiling water

1 teaspoon bicarbonate soda

1 pinch of salt

Mix all the dry ingredients together.  


Then mix in the wet.



Make into small balls and place on a baking tray.  Be careful to leave enough space on the tray for the biscuits to spread – they spread a lot.  Cook for 15 minutes in a 180 C oven.  Keep an eye on them – they may need to come out earlier.



* Raw ANZAC mixture is by far my favourite mixture to eat from the bowl.  You may notice you make a few more biscuits than I did.  Whoops.


Chocolate bottom meringues with fresh berries…

I recently offered to whip up a dessert for a friend’s dinner party.  I wanted to cook something that reflected the warm weather we’re having in Melbourne, plus took advantage of the beautiful berries that are in season.  After a little brainstorm I decided upon one of Donna Hay’s recipes for meringues dipped in chocolate and stacked with whipped cream and fresh berries.  It was a super easy recipe which is great for the coming summer months.


150 ml eggwhite (approximately 4 eggs)
1 cup (220g) caster sugar
2 tablespoons of cornflour, sifted
2 teaspoons of white vinegar
100 g dark chocolate (I used 85%)
1 cup (250 ml) of single pouring cream
400 g of mixed raspberries and strawberries
Icing sugar to dust


Preheat oven to 150°C.  Place the eggwhite in a clean bowl and mix with an electric mixer until stiff peaks form.  Ensure the bowl is 100% clean as if it’s greasy, the eggs wont whip.  If in doubt, wash it twice!

Slowly add the sugar, whisking well, until the mixture is stiff and glossy.  Add the cornflour and vinegar and whisk until just combined.

Spoon ½ cupfuls of the mixture onto baking trays lined with non-stick baking paper.  Immediately reduce oven to 120°C  and bake for 1 hour.


Turn the oven off and allow the meringues to cool completely in the oven (allow a few hours).  Do not be impatient and take the meringues out of the oven while they are still warm as the sudden drop in temperature will cause them to collapse.  If time is on your side, it’s a good idea to make the meringues the night before and leave them in the oven overnight to cool.

Once the meringues are cool, dip the bases of them in melted chocolate, place on non-stick baking paper and set aside for the chocolate to set.



Whisk the cream until soft peaks form.  Spoon over the meringues, top with berries and dust with icing sugar.  Serve immediately. Serves 8.

Figgin great summer salad

Summer eating is all about making the most of the amazing fruits on offer.  Without a doubt the best season for food, I often find myself adding sweet summer fruits to salads.  Mangoes, grapes, cherries, figs… The list goes on.

This fig and feta salad is delicious and can be whipped up in minutes (which means you can spend less time in the kitchen and more time outside having a pre-dinner G&T as the sun goes down)…


Bag of rocket
1 slice of Greek feta, crumbled
2 handfuls of walnuts, toasted
4-5 figs, cut into quarters (I allow 1 fig per person, plus 1 for good measure)
Balsamic, drizzled on top

Arrange rocket on a plate, cut figs into quarters and scatter over the top.  Crumble the feta and add the toasted walnuts.  Drizzle with a balsamic.  Serves 4.

*This salad is also delicious with prosciutto.

Baby Pizza…

After being told it would be an hours’ wait for a table, we stood in the doorway deciding where to go instead.  You see, it was 9pm and we didn’t want to wait until 10pm for pizza.  As luck would have it, while we deliberated where to go next there must have been a cancellation as the maitre’d came barralling up to us and said there was a table available.  Baby Pizza had only been open 11 days, and it was clear that Chris Lucas’ latest restaurant was proving just as popular as it’s sister restaurant, Chin Chin.

Inhabiting the old space of Pearl on Church Street Richmond, Baby Pizza seems to be tapping into what Melbourne wants.  This no-bookings restaurant is another example of the trend in casual dining.  The days of fine dining, white table cloths and stuffy waiters are been taken over by restaurants where waiters are relaxed and friendly, and sharing of meals in encouraged.  Baby Pizza is on-trend in every way – fashionably and casually decked-out in neutral colours with the exception of a few neon signs here and there, timber tables with sunken baskets of cutlery and paper napkins enhance the casual feel.  A large bar dominates half the restaurant in which cured meats and cacti hang above the bar stools.  The open kitchen on display showcased the busy chefs at work (remaining surprisingly calm despite being less than two weeks in).

One side of the menu is devoted to pizzas (all under $20) and the other side covers pastas, meats, salads, sides and desserts.  Sticking with the name of the restaurant, we rightfully honed in on the pizzas.  The Salumi pizza with fior di latte, prosciutto cotto, spiced sausage, borgo hot salami, pancetta, oregano and san marzano tomatoes was the most dignified take on a ‘meat lovers’ I’ve ever had.  The quality of the meat and cheese made this pizza stand out.

The Fior di Zucca pizza with fior di latte, zucchini flowers, chilli, parmesan and fresh mint was made extra special with studs of salty anchovies.  The anchovies and the mint gave the pizza edge and this was easily my favourite on the night.

Always a sucker for pizzas with rocket, I ordered the San Daniele Prosciutto with fior di latte, parmigiano, san daniele dop prosciutto, rocket and san marzano tomatoes.  What is usually my favourite turned out to be rather bland in comparison to the delicious Salumi and Fior di Zucca.

All the pizzas were erring on the small side but made up for the lack of size with the fillingness of the dough.  Instead of having chewy yet crunchy crusts like the pizzas at Ladro in Melbourne, or Franco Manca and Pizza East in London, the bases at Baby Pizza were much more solid and almost ‘dampa’ like with very few of those big ‘air bubbles’ that I love.  The wine list has a heavy Italian influence with an impressive selection of cocktails also available.  The staff throughout the night were friendly, attentive and knowledgeable (not to mention, cool).

With the flurry of new pizza places opening in Melbourne, my bet is on Baby Pizza.  If the first 11 days of a restaurants life is anything to go by, it’s clear that Chris Lucas’ newest venture is here to stay.  If you’re willing to wait for a table, want to sample fresh and tasty pizza with other Melbourne foodie lovers, then get yourself down to Church Street Richmond.  Oh, and if you can’t get a table for lunch or dinner, they do breakfast from 7am.

Our meal with wine came to $100.

Dish Piglets’ Rating: 7.5/10

Baby Pizza
631-633 Church Street, Richmond
Tel:  (03) 9421 4599

A few bites of Croatia…

Croatian food is often overshadowed by the likes of Italian, Greek and Turkish food, but from my recent travels to the country I’ve learnt it certainly stands up to the neighbouring competition.  Nestled along the Adriatic, it was no surprise we regularly feasted on seafood. Just-caught seafood platters of octopus, mussels, calamari (often stuffed with cheese and ham), grilled fish, scampi and prawns were an unbeatable lunch after a long session at the beach.

The local dish, “buzzara”, consists of either prawns, mussels or scampi cooked in their shells with tomato, garlic, parsley and lemon juice. It’s a popular choice – but only if you’re willing to get messy and peel and peel for what feels like hours.  Don’t forget to wear a bib!

Another local dish to Croatia is cevapcici (try saying that after a few rakis!) which are skinless spicy sausages.

With Italy in such close proximity, it’s no wonder there’s a heavy Italian influence in Croatian cuisine. During my time in Croatia, I sampled countless tasty seafood pastas and risottos, but of special mention was the Dalmatian pasta.  Such a simple dish which I can’t wait to try out at home. Prosciutto and figs gently sautéed in olive oil, tossed with some al dente spaghetti and scattered with shavings of parmesan and chopped parsley. So simple, but so tasty. The sweet figs were a dream with the salty prosciutto.

Moving away from the grilled seafood and pastas is where I had my most memorable Croatian meal. We’d been sailing around Croatia for a week and our skippers suggested we try a great little restaurant/winery up in the hills of the island Vis, named Roki’s. We were collected from the port by the restaurant owner and embarked on a 20-minute drive along the dramatic coastline and up into the hills. Upon arriving at Roki’s we knew we were in for a treat.  There was no ordering necessary at this restaurant – instead the chefs had been preparing what was to be our dinner since early that morning. As we walked through the grounds of Roki’s we passed the outdoor kitchen and spotted what was to be our dinner – huge ceramic pots nestled on burning hot coals.

After selecting some of their homemade wines for the meal, we settled in for a feast under the beautiful trees outside. A giant local fish was so sweet and juicy it had everyone fighting for seconds (the name of the fish was Croatian and escapes me…). The rice, potatoes and carrots accompanying it were drenched in deliciously juices.

The chicken with aubergine and potatoes showcased slow cooking at it’s best.  So tender and succulent.

Last up was the huge octopus which barely managed to fit in the pot. Cooked for hours, its tenticles were tender and rich with not an ounce of chewiness. The richness of the juices melted into the rice, carrots and tomatoes making them taste fabulous too. What I love about this cooking was how unfussy and homestyle it was. No fancy ingredients, just slow cooking with top quality ingredients.

Ciao to Italian chow…

The last ten days in Italy, while melting under the scorching sun, I have (once again) fallen in love with Italian food. Those Italians know how to do it. Simple flavours done spectacularly well.

First stop was Praiano on the Amalfi Coast.  We spent four days floating between the beaches of Praiano and Postiano. The coastline is beautiful – just like the postcards, but better. We had been given the hot tip to try a restaurant called Da Adolfo. Da Adolfo sits on a small beach a few coves down from Positano.

To get there you catch a little private boat from Positano pier – “lookout for the boat with the red fish on it” we were told.  Despite Da Adolfo having a boho and unpretentious vibe to it, you need to book as the place is rammed everyday in summer. 

It’s casual (waiters are barefoot), has great views and serves authentic Italian food.  What more could you ask for?  After sneaking a few looks at what other tables were eating, we decided to go with the mussels in tomato sauce, marinated octopus, seafood pasta and a Caprese salad.  

The food was insanely good, with a special mention of the mussels in tomato sauce.  I couldn’t let any of the deliciously sweet tomato sauce go to waste, and mopped up every last bit with fresh crusty bread, or as I like to call it, “carpet”.  Simple fresh flavours executed to perfection.

The next culinary highlight was a fabulous dinner in Rome.  

My Roman friend had recommended her favourite authentic pizza place, Da Francesco. The place is nestled in behind Piazza Navona and away from the tourist traps. Packed with locals, we waited outside on the cobblestones for 20 minutes for a table. Super thin crust pizzas with prosciutto, rocket and parmesan, truly al dente spaghetti coated in parmesan, garlic and shavings of crispy bacon and yet another Caprese salad left us very happy campers.  

The pizzas here are – apparently – some of the best in Rome.  It was no surprise to me that when assessing the dessert menu, Chap asked the waiter for another margarita pizza instead of sweets.

Florence saw the GPD (gelato per day) average sky-rocket.  At least one gelato per day was my minimum. Max was three. Oops. When it’s 38 degrees who can resist a refreshing citrus burst? Not me.

The evening saw us consume yet more delicious pizzas and pastas.  Pillowy soft ravioli filled with ricotta and spinach tossed in slow cooked bolognaise really does make me question the vacuum packed fresh pastas in supermarkets.

Our next destination took Italian food to the next level. We were staying with two Italian friends at their home in Cervia, on the north-east coast. We used our time at Cervia as an opportunity to not read menus, and instead ask our friends to order. Night after night, I vowed it was the best Italian meal I had ever eaten. It’s interesting to watch how the Italians do it. Instead of picking up a menu and ordering within 10 minutes, the Italians engage in long conversations about everything on the menu, asking about recipes, ingredients, what’s in season etc., before committing to a dish. Each night was a feast. Certainly no one-pizza-wonder. Instead huge antipasti platters, salads, cheeses, pastas, pizzas, meats, seafood. Washed down with an espresso, limoncello and grappa.

I’ve learnt a lot from my time in Italy. I managed to sustain a PPD (pizza per day) average of at least one a day for ten days and from this extensive research, I’ve realised it’s time to hold up on the ingredients when making pizzas. I’ve long been an ambassador for thin crust, but I’d still pile my bases high with tomato, cheese, prosciutto, mushrooms, onion, capsicum and any other veg that tickled my fancy… From now on, I’ll be adopting the Italian way of less is more.  Tomato, proscuitto, rocket and a few shaving of parmesan is more than enough.  Or if I can get my hands on some brilliant buffalo mozzarella, I’ll be sticking with fresh tomato, mozzarella and basil.  And when it comes to pastas, I’ll be cooking mine even more al dente and instead of making sauce the feature and dumping a packet of store-bought pasta in boiling water, where possible I’ll seek out fresh homemade pasta and make simple sauces to simply coat the pasta. Project for when I arrive back in Melbourne: Find a good Italian cooking class. Does anyone know one?

Sadly I have to say goodbye – or ciao – to Italian food.  I hope to be back in the next couple of years. Tomorrow we depart for Croatia… I know nothing about Croatian food, so I’m looking forward to trying lots of things.  

Stay tuned. Chow.

Sunny Lemon Drizzle Cake

The sun’s rays streamed through the window of our living room and I stretched out on the couch like a cat, contemplating what I would do for the next couple of hours.  It was Sunday afternoon and we weren’t due at a friend’s house for dinner for a few hours.  I had two hours up my sleeve to kill.  I pondered what to do… Online shopping?  Nope.  Organise upcoming holiday?  Nah.  Bake?  Yes, BAKE!  I would bake a cake to take as dessert.  The sun must have gone to my head as the only cake I could imagine baking was… Sunny Lemon Drizzle Cake.

I picked up this fabulous recipe a few months back at Cookery School.  It’s super easy, can be whipped up quickly, and tastes fantastic.  It’s a light and delicate cake, and with the addition of the citrus lemon drizzle, it’s beautifully moist.

Here’s the recipe… I hope you enjoy it as much as I do:

2 large or 3 small eggs
4 ozs butter
6 ozs sugar
2 teaspoons baking powder
Pinch salt
6 ozs flour
Rind of 1 lemon grated
Juice of 1 lemon
4 tablespoons of milk

1 cup icing sugar
4 tablespoons of lemon juice


Cream the butter and sugar together until light and fluffy.

Add the eggs and continue to mix well.

Then add the lemon rind and juice.

Lightly fold in the flour, baking powder and salt.

Gently mix in the milk.

Pour the mixture into a greased and floured loaf tin and bake for 30 minutes at 1700C or until a skewer inserted into the cake comes out clean.

Remove cake from oven.

While still hot, prick cake well with a skewer (I used a strand of uncooked spaghetti, because couldn’t find the skewer!).

Pour over the lemon syrup made from melting the icing sugar with the lemon juice over the stove.

Leave until fully cold before removing from tin.

It’s the perfect cake to have in the afternoon with your feet up and a cup of tea.  If having it for dessert (as we did), team with a dollop of yoghurt or a scoop of vanilla bean ice-cream.


Having lived in London for a few years, when new friends come to town they often ask for restaurant suggestions.  I have a list – a long one – which covers cheap and cheerful gems, middle of the range must-visits, and high-end budget blowing destinations.  I recently scribbled down a list for a fellow foodie, and a few days later I was invited to join her, her mum and a few other friends for a feast at Hakkasan.  Oooh, what an unexpected treat.

We arrived at the restaurant a dash early so decided to prop the bar for a quick cocktail.  One pink mojito later (delicious) we descended the stairs to the basement dining room.  The room had an undeniable nightclubby feel to it – albeit a classy nightclub.  Decor of dark wood, dim lights and a big sleek bar seemed slightly dated, and not entirely my style, but still incredibly luxurious.  We settled in our big corner table and I couldn’t help but realise how full the restaurant was – impressive for a Monday night.

There are many benefits of dining in groups.  Apart from the obvious – catching up with multiple friends at once – another huge drawcard is how much more one can sample from the menu.  We decided to share everything and must have had in excess of 10 dishes.

The dim sum platter consisted of eight delicately steamed and bursting with flavour dumplings – scallop, har gau, prawn and chive, and mushroom.

The salt and pepper squid was so lightly fried, it almost tasted healthy!  Super thin batter, with succulent and juicy squid.  Often this dish is completely butchered with thick batter and chewy squid.  This however was exactly how it should be with tender squid and the perfect amount of salt and pepper.  The best S&P squid I’ve had.

The duck spring rolls were a hit.  Thin and flaky pastry formed a capsule around the richly marinated duck.  The cucumber gave the roll a refreshing and light crunch.

Vegetarian gyoza with a lightly fried base came with a lovely dipping sauce.

The king prawns were the biggest king prawns I’ve seen since living in the UK.  I’m so sick of those tiny, little, shrimpy shrimps that keep appearing on my plate in other restaurants!  The fresh prawns had been butterflied and wok-tossed with a spicy yellow bean sauce.

The pan-fried Wagyu beef was a succulent success.  Fat chunks of tender beef coated in sticky Szechuan sauce put to shame all the other Szechuan beef dishes I’ve sampled in my time.

Zingy and fresh stir-fried asparagus, lotus root and lily bulb in black pepper.

Crispy skinned duck with black truffle and mushroom sauce was rich and beautiful, and had a great depth of flavour.  So rich was the dish, I was happy to be sharing with five others as despite being a lover of truffles, eating the whole dish to myself would have been a big ask!

A claypot filled with homemade tofu, aubergine and mushrooms in a chilli and black bean sauce made a good argument for becoming vegetarian.  The silky tofu was the smoothest I’ve tasted – if tofu was always this good, I’d eat it every day!

Hakkasan lived up to the reviews.  It’s a special occasion restaurant and is certainly the best Chinese food I’ve had. The highlight was the food – which, considering it’s a restaurant, is a good thing.  Its downfalls – the decor resembles a slightly dated nightclub or hotel bar, service was a little shady in patches (when you’re paying that much, it should be nothing but seamless) and the prices (yikes!).  Come for the food.  And come with a full wallet.

Dish Piglets’ Rating:  8.5/10.

17 Bruton Street, Mayfair, London. W1J 6QB.
Tel: 020 7907 1888.

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Mouth-watering Morocco

On a recent trip to Marrakech, two friends and I were lucky enough to take part in a private cooking class.  Set in a traditional Moroccan house (riad), we were taught by a local lady (with the help of our interpreter, Mohammed) how to make a variety of dishes. 

My friends and I’d spent the days leading up to the class feasting on authentic Moroccan food in restaurants packed with locals.  Sampling tagines, meat skewers, pastillas, salads, dips, sweet biscuits and multiple varieties of the famous mint tea, we were very much looking forward to learning the tricks of the trade so we could prepare similar dishes back home in London.

On the menu for our class was a preserved lemon chicken tagine, zaalouk (Moroccan eggplant dip), bread, and of course, mint tea and biscuits!

Here’s the Zaalouk (eggplant dip) recipe:

3 eggplants
6 ripe tomatoes
Splash of olive oil
4 cloves of garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon of salt
1/2 teaspoon of pepper
Generous handful of chopped parsley
Generous handful of chopped coriander

1.  Prick the eggplants a few times with a fork.  Place the eggplants directly on the stove flame to roast.  Turn regularly with tongs making sure all sides are equally cooked.  It should take approx 15 minutes, but keep an eye on them.  Generally if the smoke alarm goes off, it means they are ready!

2.  Meanwhile, chop the tomatoes in half and grate (*this was a new technique for me which proved very effective).  An alternative to grating would be to peel, de-seed and chop very finely.

3.   Once the eggplants are soft and equally charred all over, set aside on the bench to cool.  Once cool enough to touch, use a knife to scrape away the charred skin.  Remove the stalk and finely chop/mash the cooked eggplant until smooth.

4.  Place the tomatoes in a large pan with a splash of olive oil.  Add the garlic, cumin, paprika, parsley, coriander, salt and pepper.  Cook for 2 minutes over medium heat.

5.  Add the mashed eggplant.  Cook for 5 minutes.

6.  Add a squeeze of lemon and salt and pepper to taste.  Garnish with some parsley.

Serve with crusty bread or pitta chips.

The Ledbury

Two Michelin Stars, 14th in this years The World’s 50 Best Restaurants, hundreds of fabulous reviews…  The numbers were stacking up and I was one excited little Dish Piglet!

Friday night and The Ledbury is humming.  Seated at our table, I took in the beautiful surrounds: huge windows looking out over Ledbury Road, crisp white table cloths, shiny cutlery and – the clincher for girls – a handbag hook to hang my bag.  This place oozed class, with all minor details covered.

The service was exceptional.  Friendly, knowledgeable, and not-at-all pretentious (as can often be the case with restaurants of this league).  It’s a well oiled machine where waiters appear and disappear at exactly the right time.

There are two menu options – degustation or three courses.  We chose three courses, which was more than enough considering the endless flow of amuse bouche which graced our table.  In total we tallied up 11 dishes that arrived (12, if you include the soufflé eaten in the kitchen with the chefs at the end of the night… More on that later!).

First up, the bread.  Ooooh, that bread.  Warm, crusty, soft, brown – heaven.  If that wasn’t enough, soon after we were offered mouth-wateringly delicious bacon and onion scrolls which were straight from the oven.  I am a bread-lover from way back, but I’m convinced not even the strictest carb-free dieter could resist this bread!

A delicate amuse bouche of foie gras on an oat shortbread set the tone for the evening.  Next was a taster of salmon and caviar served on a dollop of crème fraiche.   Then, a beautifully runny quail egg wrapped in flaky kataifi pastry, coupled with an asparagus and baby leaf salad.  These three tasters showcased the talents of the chefs – they were all delicate bites, interesting flavours, and brilliantly executed with incredible attention to detail.  It set the bar high and we awaited our entrees with anticipation…

For my entree I chose Scottish roasted scallops with Jersey Royals.  The thick, succulent scallops were cooked on a bed of seaweed which gave a lovely depth of flavour.  As a devoted quail lover, Chappy chose the roast quail with peas, Iberian ham and mousserons.  The quail was cooked in chicken broth for six minutes, then gently pan-fried, resulting in an incredibly tender piece of meat.

Choosing a main was a tough job.  Eventually I settled on pork with nashi pear, celeriac, dried chicory and dandelion.  Once again, blown away.  Can The Ledbury do anything wrong?   I don’t think so…  The pork was divine and the crackling, well it was cracking!  As a lover of the pork and apple combo, it was a refreshing twist to couple the pork with pear.  The flavours complement each other perfectly – possibly even better than apple.  Must try pear sauce next time I have pork sausages!

If I thought choosing a main was difficult, let’s just say that when it came to choosing a dessert I was completely stumped.  I guess it must be the same as choosing between which of your children you like most…  The lovely waiter recognised the stressful situation Chap and I were in (how can one choose between white chocolate, soufflé, brown sugar tart, chocolate pave, mille feuille, a daughter or a son…?!) and took our menus away declaring “I’ll choose for you”.   Oooooh, boy did this get me excited.

While we waited for our ‘surprise’ desserts, another amuse bouche arrive.  This time a smashed and ‘burnt’ meringue with tangy citrus sauce.   When The Ledbury say ‘burnt’, it’s not the type of burnt charcoal toast I often throw in the bin…  Here the term ‘burnt’ has an entirely different meaning.  Rather, the meringue was slightly ‘brown’ and ‘caramelised’.  The textures were amazing with gooey, chewy and crunchy bits throughout.

As we sat and played the ‘guess what dessert we’re getting’ game, three plates arrived.  Three desserts…  It was our lucky day!  The brown sugar tart with grapes and ginger ice cream was sweet, velvety smooth and addictive.  The chocolate pave was dark, incredibly rich and heart-stoppingly good.  However, the dessert that stole the show was the passionfruit soufflé with ice-cream.  This wasn’t just an average soufflé.  It arrived with a small production – the waiter presenting us the soufflé, and then plunging a dessert spoon laden with ice-cream right into the middle of it.  The soufflé was so light and airy, it melted in your mouth.  And coupled with the ice-cream – the hot and cold combo took this dessert to the next level.

Completely full and thoroughly happy, we paid the bill.  While munching on petit fours (delicious, of course), our lovely waiter came to us and asked “would you like a tour of the kitchen?”.  WHAT?  Could this experience get any better?!  Coincidentally two of our great friends were also dining in the restaurant that night, and they were offered the exclusive kitchen tour as well.  We excitedly bounded down the stairs into the kitchen.  Brett Graham – head chef – immediately came and introduced himself.  What a lovely guy.  While chatting, a chef whipped us up another soufflé which we ate off the pass surrounded by the entire kitchen team.  A memorable end to an amazing night. 

My lack of photos can only be explained by the fact I was having too much fun.  On my next visit, both me, and the camera, will be focused.

The Ledbury.  My new favourite restaurant in London.  Possibly the world.  Simply incredible.

Our meal with wine came to £228.

Dish Piglets’ Rating: 10/10.

The Ledbury
127 Ledbury Road, Notting Hill. London. W11 2AQ.
Tel: 020 7792  9090.

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