abela May 2017 Issue 41 delicatesse - Souq Planet · May 2017 n Issue 41 delicatesse fine food,...
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May 2017 n Issue 41
delicatessef i n e f o o d , t r a v e l a n d l i v i n g
abela
Nick & Scott’s Folly
On the ropes at Aventura
Ziplining Jebel Jais
A very English
SUMMER
RAMADANKAREEM
celebratingEID
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May 2017 n Issue 41
in this [summer] issue ...
... a quick word 5a message from Souq Planet
Ziplining along 6via ferrata in RAK opens
Adventure at Aventura 9high ropes fun
Observing the fast 13Ramadan and Eid
Sweet Eid treats 14celebrate with sweets
Recipe Corner 17a traditional English favourites
Yorkshire puds 21sweet or savoury, you decide
What’s new in store ... 29our line-up of new products
Folly 36Nick and Scott make a comeback
By the seaside 38A very English summer
Safe summer 50keep your kids safe and sound
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May 2017 n Issue 41
dear readers
Welcome back to, ‘delicatesse’, our free in-store magazine to complement your lifestyle,
introduce new products, and hopefully entertain.
We are heading for the summer months, and holidays are just on the horizon, but first we
will observe the Holy Month of Ramadan and a time of reflection. Whatever your religion or
background, Ramadan is always a good opportunity to take the time to think of others - we
take a closer look at typical dishes to be enjoyed at this time of year.
Heading to Blighty we look at a summer spent by the seaside. Fish and chips, ice-cream,
sandcastles and all things English! And if a trip to the UK is not on the cards, perhaps a
visit to Folly at Souk Madinat Jumeirah, for a contemporary approach to British fare by
Nick and Scott. If you are in the mood for some outdoor adventure, we visit Aventura in
Mirdif and Via Ferrata in RAK for some adrenaline-filled rope and ziplining fun!
Don’t forget to use your Smart Shopper Card for all your shopping. Collect points every
time you shop and redeem them for shopping vouchers to spend in-store. It’s simple:
shop, earn points, redeem shopping rewards! Pick up your instant application pack or
ask one of our staff for more information.
We would like to hear what you think of delicatesse magazine, so please drop an email
to [email protected] and let us know.
Ramadan Kareem,
The Editor
enjoy the region's most exciting mountain adventure activity
May 2017 n Issue 41 May 2017 n Issue 41
Home to the tallest mountain in the UAE, Jebel Jais in Ras
Al Khaimah offers a mountain experience like no other. The
spectacular Hajar Mountains in the eastern part of the emirate
were formed over 70 million years ago and tower majestically
at 2,000 metres above sea level.
The mountain range offers breath-taking scenery and a
welcome respite from the heat of the beach resorts with
temperatures around ten degrees cooler than sea level.
A key feature of the mountains is the abundance of wadis and
hiking, mountain bike trails and now, a ziplining experience
operated by Absolute Adventure at the base of the mountain.
The Jebel Jais Via Ferrata (the Italian for ‘Iron Path’) involves
a combination of walking, scrambling/climbing and ziplining
around an exhilarating purpose-built course. Qualified guides
begin by taking you through the safety equipment harnessing
and mechanics of clipping into the iron path - your protection
system of steel cables and anchors secured into the rock face.
For safety reasons, you can be anywhere between the ages
of 12 and 65, and must weigh no less than 50kg and no more
than 100kg. You need to be moderately fit and be comfortable
at heights, but with no prior technical experience needed, you
are assured that everyone will gain the skills to successfully
complete the course.
Our morning experience involved a small group of just 6
participants which meant we were on our way through the
gorge in no time following a comprehensive briefing and being
kitted up in our safety equipment. A short walk and we were
already ascending the metal rungs seemingly and reassuringly
growing out of the vertical rock face. A gently strenuous 40
minutes later (there’s absolutely no rush from the guides)
we faced the first of three zipline cables sagging across a
precipice. The first at 30m long is where you face your fears
and then enjoy a short burst of adrenaline as you hurtle
towards the guide waiting to safely clip you into the other side.
The second 50m long cable is another short scramble away,
now you are getting used to it. The last cable is a staggering
300m long and once you’ve worked up the nerve to step into
the abyss dangling on nothing more than a skinny, albeit super
strong rope, you will be whizzing (read, ‘screaming at the top
of your lungs’) across the canyon at anything up to 65k/ph.
It is an absolute buzz and the almost 3 hours we spent there
were over far too quickly as I pleaded ‘Again, again!’
Experience the region’s newest, most exciting mountain adventure activity -
Via Ferrata ... where thrill-seeking adrenaline junkies can get their fix ziplining
from the UAE’s highest mountain.
via ferrata in RAKthe UAE’s first and only climbing and zipline adventure
zippingalong
6 7Open from *September to end of May you can enjoy morning or afternoon sessions that run anywhere from 2 to 4 hours, depending on the fitness and size of the group. (Please check www.jebeljais.ae for an up to date schedule of operation).
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aventuraadventure at
high-rope
Dubai’s all-in-one tree surfing, ziplining, rope climbing adventure ... serious fun for all ages!
Aventura Amazonia is one of the largest international
networks of Tree Top Adventure Parks, with 7 parks in Spain
and Colombia, and in an effort to combine fitness benefits and
spending time in our natural surroundings, Dubai residents
Hadi Fakhoury and Lina Malas have brought Aventura, to
Dubai. Having experienced the high-ropes adventure on
holiday they wanted to create a place to enjoy for families
and friends deep in the nature of ... Dubai. A tall order on the
face of it. Much of the natural environment of the city having
made way for the glistening skyline of high rises.
However, searching a little further afield they stumbled upon
Mirdif’s Mushrif Park, which has to be said, could not have
been custom-designed better to play home to this amazing
adventure through nature. An established and dense labyrinth
of Ghaf trees amidst low bushes and undulating sand hills
offers a unique environment where you can challenge yourself
and each other on over 80 exhilarating ziplining, rope climbing
and wall climbing activities across 5 different levels - from
new explorers to adrenaline junkies and thrill seekers.
Comprising over 35,000 square metres, Aventura is not just
for the little ones either - I can vouch for that. The lowest
30cm height option does cater for children between the
ages of four and seven years old yet the Thriller experience
is definitely aimed at adult adrenaline seekers wanting to fly
high at eight metres off the ground.
A compulsory 20-minute safety briefing and how to navigate
the course is the first part of your journey - then it’s all up
to you. Once you are deemed capable of being able to
clip and unclip the magnetic click-it carabiners necessary
to allow progress through the course and keep you safely
attached to the cabling system - you are ready. A number of
instructors can be seen throughout the park ready to assist
where needed so although you might feel alone, help is never
far away.
Waking up the following morning with muscle ache is so worth
it! Start using those little used muscles on this seriously fun
and high energy activity that should be compulsory for kids
and grown-ups alike.
COMPETITIONWIN a 3-hour pass for a family of 4 by just answering this simple question ...
Q: How many exhilarating activities can be found at Aventura in Mushrif Park, Dubai?
A: 10 B: 20 C: 80
Simply email your name, contact number along with your answer to: [email protected]
The Holy Month of Ramadan is the Islamic world’s opportunity
to show reverence to Allah and focus on being the best
individual one can be. To resist giving in to hunger, thirst,
frustration, annoyance and all the things that usually put us
to the test. The annual fast of Ramadan is considered one
of the five “pillars” of Islam. Fasting each day of the entire
month, from sunrise to sunset, the evenings are then spent
reading from the Qu’ran and engaging in prayer and spiritual
reflection. Muslims also enjoy family and community meals
after sunset.
Muslims all over the world observe this 1,400-year-old
practice, from the deserts of the Arabian Peninsula, where it
originated, all the way to Scandinavia, where the latitude has
forced some scholars to issue fatwas to accommodate the
Qu’ran’s prescription to fast from dawn until dusk.
Living in a country where many of the temptations are taken
away is still no reason to assume it is not difficult to observe
the fasting period, especially when Ramadan occurs over
some of the hottest months of the year - and we can all go
some way towards showing our respect and solidarity for the
followers of Islam.
THE BASICS
The exact day for the start of Ramadan is always up in the
air, as it depends on exact moon sightings. The holy month
runs according to the lunar Islamic calendar, and begins
upon the first glimpses of the crescent moon. That said, we
can roughly calculate that Saturday May 27 should be the
first day of the Holy Month.
Sunni Muslims traditionally use a telescope to spot the light
creeping across the moon, while Shia Muslims traditionally
look with the naked eye. This explains why Ramadan starts
slightly later in Shia-majority countries, such as Iran, than in
Sunni-majority countries, like Jordan.
FASTING
This involves abstinence from eating, drinking water, and
smoking between the local sunrise and sunset times - and
trying to abstain from sensual pleasures throughout the
entire month.
Manifestations of a sort of spiritual fast, in which Muslims do
not lose their temper, become angry or try to pursue their
own selfish interests are of importance too. As they should
be for everyone all year round if we’re honest.
So what can you do to show your respect? Try to be sensitive
to the possible effects of abstinence on Muslim friends.
Some people find that controlling anger and language to be
much more challenging while fasting than anything else. So
try to be a little more patient when tempers might be shorter
and harder to control for friends or colleagues.
We all know that under everyday circumstances, getting
cranky when you are hungry is just a fact of life for many -
imagine fasting for the entire day ... so dealing with fasting
individuals should be approached with a bit more patience,
avoiding getting into arguments or pushing the mental
boundaries.
Remember that Ramadan isn’t just about avoiding eating
and drinking. From dawn to dusk during Ramadan, time is
focused on purifying the soul, refocusing attention on God,
and practicing self-sacrifice. The term for fasting (sawm)
literally means “to refrain” and it applies to a broad spectrum
of behaviours and bad habits – to thoughts, feelings, and
actions. As examples, one should refrain from gossip and
unkind speech, looking at unlawful (obscene) things, taking
things that belong to others, and telling lies. Essentially, every
part of the body and soul observes the fast. By refocusing
the self on the worship of God, one cleanses the body and
the spirit.
thefast Ramadan is a special month in the Islamic calendar when practising Muslims show their
respect for the time in which Allah revealed his teachings to the Prophet Mohammad.
It is, however, a time for everyone to show respect and restraint and think of others.
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Eid al-Fitr “festival of breaking of the fast”) is an important
religious holiday celebrated by Muslims worldwide that
marks the end of Ramadan, the Islamic holy month of fasting
(sawm). The religious Eid is the first and only day in the
month of Shawwal during which Muslims are not permitted
to fast. The holiday celebrates the conclusion of the 29 or
30 days of dawn-to-sunset fasting during the entire month
of Ramadan. The day of Eid, therefore, falls on the first day
of the month of Shawwal. The date for the start of any lunar
Hijri month varies based on the observation of new moon by
local religious authorities, so the exact day of celebration
varies by locality.
Eid al-Fitr goes by various alternative terms in English,
including: Fastbreaking Eid, Sweet Festival, Ramadan feast,
Feast of Fasting, Small Eid, Eid feast, Eid al-Saghir, Sugar
Feast, Eid of happiness
Eid al-Fitr has a particular Salat (Islamic prayer) consisting
of two Rakats (units) and generally offered in an open field
or large hall. It may be performed only in congregation
(Jama’at) and has an additional extra six Takbirs (raising of
the hands to the ears while saying “All’hu Akbar”, literally
“God is great”), three of them in the beginning of the first
raka’ah and three of them just before Ruku’ in the second
raka’ah in the Hanafi school of Sunni Islam.[3] Other Sunni
schools usually have twelve Takbirs, seven in the first, and
five at the beginning of the second raka’ah. This Eid al-Fitr
salat is, depending on which juristic opinion is followed, Fard
(obligatory), Mustahabb (strongly recommended, just short
of obligatory) or mandoob (preferable).
Muslims believe that they are commanded by God, as
mentioned in the Quran, to continue their fast until the last
day of Ramadan[4] and pay the Zakat and fitra before offering
the Eid prayers.
India, Pakistan, Iran, Indonesia, Malaysia, Brunei and
Bangladesh have traditional dishes to celebrate Eid. The
breakfast of Eid-al-Fitr are sweet dishes, including Sheer
Khurma, a dish made by cooking saviyaan (a local form of long
pasta) with dates. The pasta and dates, cooked separately
in milk, are also consumed as breakfast before offering Eid
Prayer. Depending on the locality, the types and forms of
the cuisine vary but are always sweet dishes. In South Asia,
cham cham, Barfi, Gulab Jamun (a ball shaped milk based
dessert immersed in a sugar syrup), and different forms of
cakes as well as ras malai (a local dish prepared with milk)
are popular. These are not only consumed inside houses but
also presented to relatives and friends when visiting them on
Eid-al-Fitr. Baklava and other types of pastry type sweets are
eaten in Turkey. Ketupat (a rice dumping wrapped in bamboo
leaves is commonly served during Eid in Indonesia.
Eid-al-Fitr is also known as “Sweet Eid” because of the amount and variety of sweet
dishes consumed on this occasion celebrating the happy end of Ramadan (which
brings the mercy of Allah).
May 2017 n Issue 41
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Seasonal desserts at this time of year are much appreciated
after fasting or as a celebratory dish over Eid and are the
perfect indulgence after a satisfying Iftar. Treat your family and
friends to traditional desserts like melt-in-the-mouth Kunafa, the
delectable Qatayef, and other confectioneries using traditional
ingredients.
BLUE CHEESE STUFFED DATES
Sweet and sharp, hard to stop eating. Make sure you use fresh
dry dates, preferably Medjool. Prepare your dates by removing
the stone and using a sharp knife, cutting a slit along the
length of each date. Stuff each one with preferably Gorgonzola
piccante or Spanish Valdeon and sprinkle with toasted sliced
almonds and a drizzle of honey. It really is as simple as that!
QATAYEF
Qatayef is the general name of the dessert as a whole, but more
specifically, the batter. The result of the batter being poured
onto a round hot plate appears similar to pancakes, except
only one side is cooked, then folded. The pastry is filled with
either unsalted cheese or a mixture of any of hazelnuts, walnuts,
almonds, pistachios, raisins, powdered sugar, vanilla extract,
and cinnamon. It is then deep-fried or, less commonly, baked
and served with a hot syrup or sometimes honey.
You will need: 1 cup plain flour, 1 cup fine semolina, ½ tsp
instant yeast, 1 tsp baking powder, 2 Tbsp sugar ¼ tsp salt,
2½ cups water.
How To: Mix all the ingredients until well-combined. Let the
batter prove for 30 mins. In a frying pan set over medium heat,
pour 2 Tbsp of batter and cook for 1 min or until the batter
dries out. Cover to prevent the cooked qatayef from drying.
Scoop about a teaspoon of the white pastry cream filling (a thick
cream known as qishta - a type of clotted cream with a high
fat content, prepared using a traditional heating and skimming
process) and place it on the cooked pancake. Fold the pancake
over and pinch the edges together sealing them two-thirds of
the way. Dip the open side into ground pistachios.
Pour warm syrup or honey on the top and serve.
MA’AMOUL
These are small shortbread pastries filled with dates, pistachios
or walnuts (or occasionally almonds, figs, or other fillings). They
may be in the shape of balls or of domed or flattened cookies.
They can either be decorated by hand or be made in special
wooden moulds. Ma’amoul with date fillings are often known
as menenas, and are sometimes made in the form of date rolls
rather than balls or cookies. Though they’re easy to shape by
hand, it’s worth seeking out a traditional ma’amoul mold to make
them. The beautiful long-handled tools, known as taabehs, are
intricately carved with designs that correspond to their fillings,
with distinct patterns for ma’amoul filled with dates, pistachio,
or walnut.
DATE NUT LOAF
This is a sweet, energy-packed loaf that will satisfy those hunger
pangs until Iftar if you are on the go. Pack in tin foil and enjoy
with a glass of milk or tea come sundown.
You will need: 1 cup dates, pitted and chopped, 1 cup water, 1/2 cup butter, 1 cup white sugar, 1 teaspoon baking soda, 1 1/2
cups all-purpose flour, 1 egg, beaten, 1 teaspoon vanilla extract,
1 cup chopped walnuts.
How to: Preheat oven to 175°C. Grease and flour a 9x5 inch loaf
pan. Bring dates and water to a boil over medium heat. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat
and stir in baking soda. Allow to cool for 10 mins. Place date
mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in
chopped walnuts. Pour batter into prepared pan. Bake for 50 to
60 mins, or until a toothpick inserted into the centre of the cake
comes out clean. Cool in pan for 10 mins, then turn out onto a
wire rack and cool completely.
sweet eid eatstry some of these dishes to celebrate Eid
May 2017 n Issue 41
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recipe corner
english
Serve up some typical English fare with ease and a good
dollop of tradition
Natural Distilled White VinegarDistilled Vinegar, available with water is used in cooking, baking, meat preservation and pickling.
Chicken Vienna Sausage Ideal accompaniment for your breakfast eggs
and other creative preparations.
Chicken Luncheon Meat Halal certified pre-cooked chicken,
ideal for burgers and sandwiches.
Chicken Bologna MeatAdds an Italian flavor to your Luncheon meat and burgers.
May 2017 n Issue 41
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rec
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rec
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corn
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Rich, creamy Eggs Benedict has to be an English classic and for good reason. Breakfast doesn’t get any
better or more nutritious than combining eggs and smoked salmon. Add a small dollop of dill hollandaise
and tuck in.
INgREDIENtS: 1 tablespoon chopped fresh dill fronds, 4 English muffins, 8 slices smoked salmon, 4
eggs, sliced spring onions, to garnish. Hollandaise: 1 egg yolk, 1 tsp water, 1 tsp lemon juice, salt, 8 Tbsp
butter, Pinch cayenne pepper.
METHOD: Perfect poaching: A really fresh egg is the key. Fresh eggs have tighter whites and yolks that
help them retain their shape better as they cook. And with this method it is essential. Using a sieve/
strainer, crack the egg and gently swizzle to remove the watery white substance leaving only the thick
white and yolk. Lower and gently shake the egg into the gently simmering water. 31/2 to 4 minutes and
you should have the perfect poached egg. Hollandaise: Combine egg yolk, water, lemon juice, a pinch of
salt in the bottom of a cup that barely fits immersion blender head. Melt butter over high heat, swirling
constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup. Start to blend and
slowly pour in hot butter. Continue until all butter is added and sauce is thick and creamy. Season to taste
with salt and cayenne and combine with dill. Transfer to a small lidded pot and keep in a warm place for
up to 1 hour before serving. Toast English muffins and top each with 2 slices smoked salmon, then a
poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions.
FRESH EggS
You can tell how fresh an egg is by putting it into water. A really fresh egg will
sink and lie flat on its back. Eggs are often still good to eat long after the date
on the packaging says to throw them out. The reason this method works
is because the eggshells are porous, which means they allow some air
to get through. Fresh eggs have less air in them, so they sink to the
bottom. But older eggs have had more time for the air to penetrate the
shells, so they’re more buoyant and will float.
You really cannot get any more typically English than Fish and Chips wrapped in newspaper, but home
made ones taste just as good - here’s how to make them at home.
INGREDIENTS: 225g self-raising flour, 4x175g thick cod or haddock fillets, salt and freshly ground black
pepper, 300ml/10fl oz fridge-cold sparkling water or club soda. Beef dripping for deep frying (it gives a far
better flavour, but sunflower or vegetable oil will work just as well). 6-8 large floury potatoes, such as Maris
Piper, King Edward or Desiree varieties.
METHOD: To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the
carbonated water to give a thick batter, adding a little extra if it seems over-thick. Consistency should be
that of very thick double cream and should coat the back of a wooden spoon. Put to one side. Preheat
the dripping or oil to 120°C. Peel potatoes and cut into desired size. Rinse well in cold water, drain and
pat dry with a clean tea towel. Fry chips gently for about 8-10 mins, until they are soft but still pale. Pierce
with a small knife to test for doneness. Remove from oil and leave to one side on greaseproof paper.
Whack up the heat of the fryer to 180°C. Season fish and dip into the batter bowl, thickly coating each
of the fillets completely. Carefully ‘lay’ the battered fillet into the hot oil away from you, and cook for 8-10
mins until golden and crispy. Remove and drain. Once the fish is cooked, return the chips once again to
the fryer and cook for 2-3 mins or until golden and crispy. Shake off any excess fat and season with salt
before serving with the crispy fish. Serve with white bread and butter and a splodge of mushy peas for a
truly authentic chip shop experience.
COD
Usually available fresh or frozen in fillets or loins but can be bought whole or
in steaks too. As with all fish, it is important to choose the most sustainable
and freshest fish. Fresh cod should be firm to the touch and free of an
unpleasant fishy smell. If looking at the whole fish, the eyes should be clear
and bright and the gills should be bright red. When choosing cod fillets, it is
harder to tell how fresh the fish is – look for unblemished white flesh that is
firm to the touch.
Eggs Benedict with Salmon Fish and Chips
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As English as Apple Pie, or so the saying goes. And this really is a true English pud.
INGREDIENTS: Pastry: 4 cups flour, 1/2 tsp salt, 8oz cold, unsalted butter, 1 Tbsp sugar, a little ice
water. Filling: 4 or 5 large, organic Granny Smith apples, peeled, cored and sliced into about 16 pieces
ea, juice of half a fresh lemon, 3 to 4 Tbsp sugar (more or less to taste), 1 egg white, slightly beaten with
a tsp of water, to brush the pie crust, organic, heavy whipping cream or custard, to serve.
METHOD: Preheat oven to 200ºC. Place all the ingredients for the filling in a pot over medium-low heat.
Cook gently, tossing every few minutes. Cook until apples are just becoming softened, but still firm and
hold shape. Remove from heat and set aside. Place all of your pastry ingredients except water into a food
processor. Blitz until butter is chopped and add ice a little ice water, a few more pulses and it is ready to
roll. Your pastry should look somewhat crumbly so don’t add too much water. Shape into a ball, cover
with cling wrap and refrigerate for at least half an hour. When ready cut out a third of the pastry and set
it aside. Roll out the remaining pastry on floured surface until large enough to fit pie dish. Gently roll the
pastry onto the rolling pin and place it onto the pie dish. Trim the pastry all along the pie dish, using the
edge as a guide, then fill it with the apples. Roll out remaining pastry; wet the edge with a little water and
place the pastry on top. Trim the excess and crimp edges using finger and thumb or fork. Cut a 2cm hole
in the centre. (You can also use a lattice to top the pie if preferred). Brush the crust with beaten egg white
and bake for about 30 to 40 mins or until crust is a golden brown. Remove from oven and immediately
dust with caster sugar allowing to cool slightly before serving with cream or fresh custard.
GRANNY SMITH APPLES
Large, juicy and tart, the Granny Smith is delicious, but it’s especially loved for its
bright green colour. With high acidity and low sugar these apples are great for a
tangy pie filling. Choose Granny Smiths that have vibrant green skins (this also
helps you spot any bruising) and a firm feel. Late-harvest Granny Smiths have a
yellowish tint to their skins, but they are just as tasty.
Apple Pie
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May 2017 n Issue 41
Delicious little cups of crispy, doughy, moreish goodness ... read on for the perfect recipe!
puddingsyorkshire
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THE FOOLPROOF PUD
Allow us to just state, that however you make this batter, your oven is key to the pudding’s overall success. It must be able
to get hot enough to almost ‘fry’ the batter as you first pour in the batter after heating the oil - you should hear a sizzle.
Also, once in the oven, resist the temptation to check how they’re doing - just leave them to do their thing.
INGREDIENTS: 2 large room temperature eggs VERY IMPORTANT. Puddings will not rise made with eggs straight from the
fridge. 150g of good quality plain flour, 1/3 tsp salt, semi-skimmed milk, and for later, a drop of water.
METHOD: Put flour salt and a pinch of ground pepper into bowl and mix dry with a fork to get air into mixture, make a well in
the centre and break eggs into it. Add enough milk to enable the mixture to come to a paste and beat for at least 5 minutes.
Add milk to the consistency of just above single cream, put in the fridge for at least 3 hours. Remove from the fridge at least
15 mins before you need to use the batter. Mix with a fork rebeat thee batter for 3 minutes and bring the mixture back to
single cream consistency. Too thick a batter and your puddings will not rise. You then need a muffin/shallow bun tray that
will make 12 puddings. Add about 5mm of oil in each of the holes, and place in the hot oven. Oil should be smoking (very
important) before adding the batter into the tin. Fill each hole to 2/3 and cook for 15 minutes without opening the oven door.
Any Yorkshire local will insist that it is not the recipe that makes good puddings it’s the love you put into it. So add lots of
that too when you are preparing them - what can it harm?
May 2017 n Issue 41May 2017 n Issue 41
In 1737, The Whole Duty of a Woman was a guide for the fairer sex with rules, directions, and observations for a lady’s
conduct and behaviour. The topic of a lady’s love life was a major part of the publication, with tips for married, single, and
even divorced women. Not sure how this would go down today.
The book was of course, a huge success. The important thing for us in this story though is that all important recipe for
“dripping pudding.” A fairly simple instruction was given – ‘make a good batter as for pancakes, put in a hot toss-pan over
the fire, add a bit of butter to fry the bottom a little, then put the pan instead of a dripping pan and under a shoulder of
mutton, shake it frequently and it will be light and savoury. When the mutton is done, turn it in a dish and serve hot.’
In 1747, Hannah Glasse shook up the recipe with her own version in The Art of Cookery Made Plain and Simple. Glasse it
seems was the original Nigella! She re-invented and re-named the dripping pudding, which had been cooked in England for
centuries although the puddings were much flatter than the airy, crispy versions known today.
The Royal Society of Chemistry got involved in 2008 when it declared, with some seriousness, that “A Yorkshire pudding
isn’t a Yorkshire pudding if it is less than four inches tall.” This came about when Ian Layness, an Englishman living in the
Rockies experienced a series of Yorkshire pudding “flops” in the high country despite huge successes in the low country. It
is no myth – the rise is just not the same at certain altitudes.
That aside, Yorkshire Pudding is still a staple of the British Sunday lunch and in some cases is
eaten as a separate course prior to the main meat dish. If, after all of that, you are ready for
dessert, do like we do in some areas of Yorkshire and fill the pudding with jam, or as a “pudding”
in the true sense, try jam and ice cream.
In complete agreement with my father, Chemical scientist and author John Emsley, of
Yorkshire, believes that the ability to make good Yorkies is “in the blood and instinct of
people born and raised in Yorkshire.”
YORKSHIRE PUDDINGYorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef
and gravy and is part of the traditional Sunday roast. The story goes, that when wheat flour began to come into common
use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped
into the dripping pan to cook a batter pudding while the meat roasted. During 1737, a recipe for “a dripping pudding” (later
named “The Yorkshire Pudding”) was published in the book The Whole Duty of a Woman.
Originally the Yorkshire pudding was served as a first course with thick gravy to dull the appetite with the low-cost ingredients
so that the diners would not eat so much of the more expensive meat in the next course. Because the rich gravy from the
roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley
or white sauce. In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple
meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.
22
In poorer households, the pudding was often served as the only course. Using dripping and blood, a simple meal was made with flour, eggs and milk.
Apparently, the ability to make good Yorkies is “in the blood and instinct of people born and raised in Yorkshire.”
23
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May 2017 n Issue 41
proper pancakesa multi-purpose batter to make pancakes too!
When you make your pudding batter make sure you make extra accidentally on purpose so the following day you
can enjoy some sweet or savoury ‘proper’ English pancakes using the same batter.
FlAt AS A PANCAKE
INGREDIENTS: Your leftover batter from making Yorkshire Puddings
METHOD: Heat a small shallow frying pan on the hob and add a generous know of butter. Whisk up the batter after
removing from the fridge 15 mins before you want to use it and add a little milk if necessary to loosen up to single
cream consistency. When the pan is hot, pour in enough the almost fill the base and then swirl quickly to make the
batter reach all the way to the pan edges. Don’t pout in too much liquid - thick pancakes are not pleasant. When
cooked on one side, toss and cook the other side. Repeat until you have a stack fit for sharing. Laden the table
with Nutella, Lemon and Sugar, Golden Syrup, Honey or Maple Syrup ... the toppings are endless. You can even
make savoury canneloni using pancakes instead of pasta or top one with a good helping of beef stew. Delicious!
Enjoy the run!
ENJOY THE RUN!I r
un fo
r fun
I RUN
FO
R FU
N
Alergare usoara!
ALERGARE USOARA!
REGISTRATIONNOW OPEN!
Forz
a, C
orri!
FORZ
A, C
ORR
I!Dai! Dai! Dai!
DAI!DAI!DAI!DAI!
DAI!DAI!
Laufen ist leben
Udan
ego
Bieg
u!
UDANEGOBIEGU!
Lekker draf
LEKKER DRAF
LEKKER DRAF
LA CARRERA DE TUS SUEÑOS
LA CARRERADE TUS SUEÑOS
Sretno!
SRETNO
!
Correr es vivir
Correr es vivir
MEG TUDODCSINÁLNI!
MEG TUDODCSINÁLNI! REN ZE!
REN ZE!REN ZE!
Sige. Takbo pa!
Sige. Takbo pa!
Hai, că poți!
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レースを楽しむ!
レー
スを
楽し
む!レースを楽しむ!
加油!
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加油!
一跑萬利 、旗開得勝!
一跑萬利 、旗開得勝!
一跑萬利 、旗開得勝!
완주를 기원합니다!
완주를 기원합니다!
완주를
기원합니다
!
완주를 기원합니다!
最後まで頑張れ!
最後まで頑張れ!
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May 2017 n Issue 41
a twist on teaa refreshing cuppa with a difference
Tea is just about as English as it gets ... but who needs a hot cuppa in these kinds of temperatures. Make your
own icy cold refreshing version and then give it twist of your own.
INGREDIENTS: Tea bags of your choice and whatever flavours you would like to infuse such as: fresh mint, fresh
lemon, fresh orange, rosemary, honey, apple juice ... the list is endless.
METHOD: BASE MIx: Pour four cups of boiling water over two teabags of your choice into a heat-proof pitcher and
leave for three to five minutes. Now is the time to add fresh mint leaves if you fancy, rosemary, ginger or any strong
essences. Remove the teabags, and sweeten to taste by adding a little sugar or honey. Stir in six cups of ice cubes
until melted, or use four cups of cold water or apple juice, orange or lemon juice.
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products in-store
new
... take a look at some exciting new additions to our range
May 2017 n Issue 41
29
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May 2017 n Issue 41
gROvE ORgANIC FRuIt JuICE
Grove is the UK’s No.1 best selling Organic Juice Brand. Grove is
100% natural and 100% organic and a perfect way to get one of your 5
a day. No preservatives, no concentrates, just Grove, The Earth’s Best.
All Grove products are suitable for vegetarians.
NOMADIC MANgO lASSI
A delicate and smooth Asian inspired yogurt drink. Made with luscious
Alphonso mangoes, it’s perfect for drinking any time of day, or in the
calm of the evening. Following the footsteps of the early Nomadic
tribes, the Nomadic story begins in the heady Middle East, where
making delicious yogurts has been part of the culture for centuries.
Each of their yogurts has its own signature taste, inspired by their own
journey over the last 25 years, as makers of yogurts in traditional small
batches with their own distinctive texture and taste.
DElAMERE uHt gOAtS’ MIlK
Goats’ milk is the most widely drunk milk in the world although in the
UK, cows’ milk is the most popular choice. More and more people are
becoming aware of the benefits that goats’ milk can bring, with around
76% of Delamere Dairy’s customers buying it for health reasons. It
has been known to help alleviate symptoms associated with digestive
disorders, skin conditions like eczema, respiratory problems, asthma
and excess mucous. Goats’ milk is a naturally nutritious alternative
to cows’ milk, and works well in tea, coffee, on cereal and in all your
favourite recipes. Try it, you might just like it!
May 2017 n Issue 41
31
COlDPRESS JuICE
So what exactly is Coldpress? The clue’s in the name … because cold
pressure is a revolutionary new method of making juice that’s better in
every way! Put simply, these guys ‘cold press’ fruit and vegetables without
any heat. Which means juices and smoothies preserve substantially
more of the taste and essential nutrients lost in traditional pasteurisation
whilst also preserving their freshness for an amazing 6-months! The fact
that the Coldpress process retains more of the authentic flavour of the
fruit enables us to produce delicious juices and smoothies in a range of
single fruit varieties, each with its own very distinctive flavour. Meaning
you can choose from Golden Delicious and Pink Lady juices instead
of merely from ‘apple’ and…er…well…’apple’. To secure your 80 mg
recommended daily intake of Vitamin C (NRV), you’ll need to drink less
of this Valencian Orange Juice and so consume less sugar! In fact, this
orange juice provides you with up to 100% more Vitamin C than its
pasteurised rivals.
MARS MIlK DRINKS
Milky Way Chocolate Milk Drink is the creamy, dreamy chocolate milk
enhanced with the irresistibly sweet flavours of Milky Way chocolate
bars, same for the Malteser, Bounty and Mars Bar. The Skittles Shake
is the creamy and fruity bottled milkshake that manages to capture
the rainbow of tangy flavours of Skittles candies and adds it to an
irresistibly cool and creamy beverage.
All flavours come in a handy bottle - ideal to carry around
with you, with an easy to use mouth opening so you
can slurp up every sweet and fruity sip.
new
pro
duct
s
new
pro
duct
s
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May 2017 n Issue 41May 2017 n Issue 41
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BAKER StREEt BREAD
Great tasting, brown and white sliced bread - great for sandwiches and
for toasting with a longer shelf life to avoid throwing stale bread away.
CHuRCHIll’S CONFECtIONERy
Since 1984, Churchill’s Confectionery has been supplying customers
with the finest, tastiest sweets, biscuits and chocolates. Churchill’s
Confectionery is a family-run business based from its headquarters in
Borehamwood, Hertfordshire. With more than 25 years’ experience in the
confectionery business, Churchill’s has grown from a small, independent
firm into an award winning global company. The perfect London souvenir,
this elegant toffee tin in the shape of a red London bus is quintessentially
English. The bowler-hatted gentleman sitting in the middle window on
one side; the iconic street names such as Trafalgar Square and Piccadilly
displayed on the front; and the conductor on the back step... the detailed
artwork and intricate embossing make this toffee tin an ideal London
souvenir, and one that epitomises 1950s London. Filled with 200g of
delicious English cream dairy toffee, this souvenir toffee tin is tasty as
well as being a special souvenir and keepsake.
QuAKER OAt SO SIMPlE
Quaker Oat So Simple Porridge Pots are great for breakfast on the go.
No need to cook or heat up in a microwave; just add hot water, stir, wait
for two minutes and enjoy! This quick and easy porridge means your
breakfast can fit in with your schedule and you’ll never go hungry in the
mornings again!
Each serving is bursting with the goodness* of oats:
- 100% whole grain oats
- Helps lower cholesterol*
- High in fibre
FRuItyPOt
Fruitypot offer the goodness of fruit in a portable ready to eat pot,
complete with a spoon! Making Fruitypot the perfect on the go healthy
snack. Fruitypot is 100% natural, the only preservatives are in the
‘peelable lid’. We have made fruit a bit more fun, and easier to peel!
Available in 7 ready to eat flavours and options between fruit in juice and
fruit in jelly, lunchtime will never be boring again, as this Fruitypot range
are all school approved and lunchbox ready.
gü PuDS
Chocolate & Madagascan Vanilla Cheesecake - Glide through glorious
ganache into a pillowy vanilla cheesecake and choc-full biscuit base.
Zingy Spanish Lemon Cheesecakes - Slowly slide through moreish
cheesecake before sunning in zingy lemon curd on a crumbly biscuit
base. Forget-Me-Not Chocolate Ganaches - Melt softly through the
ritzy depths of chocolate luxury and loose yourself in the soft velveteen
embrace.
Pleasure seekers, grab your spoons…
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PALEO FOODgluten-freedairy-freegrain-freesugar- free
for the first time in the uae we bring you 100% paleo food. a range of meals that taste awesome and various healthy
snack options free from gluten, dairy, grains and sugar.order now online at www.smithstpaleo.com
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May 2017 n Issue 41
new
pro
duct
s WAlKERS tEAR AND SHARE
New Walkers Tear ‘n’ Share are delicious thicker cut crisps with the
unmistakable taste of Walkers in a unique bag that turns into a bowl so
you can open, share and enjoy right from the pack with your friends and
family!
NAKD BARS
Why Nakd? At Natural Balance Foods, they believe that food is at its
best when kept as simple as possible. That’s why they make sure all of
their food is 100% natural, 100% delicious and available for anyone who
wants to enjoy healthy snacks as part of a healthy lifestyle. Nature loves
you and so do they! These whole-food 100% natural raw fruit and nut
snack bars contain deliciously simple ingredients - raw fruits and nuts
‘smoothed’ together. Free from gluten, wheat and dairy with no added
sugars or syrups. Perfect for those following a kosher or vegan diet. Low
in saturated fats and GM Free. Try our snacks today and join the Nakd
revolution!
tREK PROtEIN BARS
With 10g of protein per bar, TREK Protein Energy Bars are made with
all natural ingredients, each carefully considered to provide slow-release
energy when you need it most. Made with a delicious combination of
fruits, gluten free oats and nuts to keep you going, these healthy snacks
have no added sugar or syrups.
Their Protein Energy Bars are perfect fuel for your exercise. Made with
raw wholefood ingredients to deliver sustained energy that won’t give
you a sugar spike like energy gels. Each bar is also made into 3 segments
to help fuel you at intervals. Not only that but they’re 1 of your 5 a day,
vegan and gluten free too!
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May 2017 n Issue 41
It seems like an age since we used to relish a visit to Table 9
where helmsmen Nick & Scott would take us on an artful
culinary journey through their amazing creations, where
simply presented dishes belied the wizardry beneath and
nice little touches like a home made bag of English sweets
handpicked from the sweet trolley would be offered to take
home at the end of the meal. Squealing with delight as we
dipped our greedy little hands into the paper bag - yummy
Lemon Sherbets, Strawberry Bon Bons and Marshmallows.
Then they said their farewells and we were left bereft, and
despite the many new restaurant openings all over the place,
for us, nothing quite filled the void.
Five years later with lots of hard work in between they are back
with a bang - bagging a stunning location into the bargain. Set
aloft at Souk Madinat Jumeirah, Folly enjoys a spectacular
vista across two levels with a view to die for. The earthy brick-
walled, dark upholstered interior is just missing the hearth and
crackling fire to complete the warm and inviting atmosphere.
However the overall layout includes a couple of terraces to
take advantage of the weather and of course the views.
The pricing is refreshingly straightforward too, and very
similar in style to Table 9. There are eight dishes that cost
AED 45 each, eight more dishes that cost AED 70 and eight
mains costing AED 110. All the puds are AED 45 and you
would be advised to leave room. The chefs say, “The dishes
are designed to be a little smaller than average, so you can
sample more and create your own tasting menu. Each dish
only includes a maximum of four ingredients. That’s the
mantra we’ve stuck to, so hopefully people will come and
enjoy three of four dishes and feel like it’s good value for
money and they also get to try new flavour combinations,
that we’d like to think you can find nowhere else in Dubai”
You can certainly expect some different flavours. The menu
includes veal tongue with capers and Parmesan, monkfish
cheeks with paprika and salted lemon, a delicious medley
of radish with an Asian slant (and I don’t even like radish!),
marjoram and lime gremolata sit alongside Lamb saddle,
whipped pine nuts and salsa, and stone bass with Asian
greens and mussel tempura is just damn good.
Obsessed by quality produce and ingredients, as they have
always been, Nick & Scott execute sublimely unique dishes
with technical skill and finesse. If you are looking for something
a little bit different that will push you out of your culinary
comfort zone, Folly is a sure bet to surprise and delight.
follynick + scott’s
Discover the refreshed face of British cuisine at Madinat Jumeirah
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May 2017 n Issue 41
beside theI do like to be
seaside There so much to enjoy about the English seaside and surrounding areas … cockles
and mussels, ice-creams, fish and chips and all the fun of the fair. Join us on a tour
of some of the south of England’s popular seaside towns ...words and pictures Louise Adamson
Lymington is amass with sailboats, their masts and ropes clanging away in the summer breezes
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May 2017 n Issue 41
41
Crabbing - oh the joy of pulling up a wriggling, snapping crustacean from the deep!
From cheeky seaside postcards and brightly painted beach huts,
to windbreaks creating multi-coloured blankets over the pan flat
sands. The sharp sting of vinegar rising from hot fish and chips
wafting up from their greasy paper wrapping as you breathe in
the salty sea air on the ‘front’.
The English seaside probably holds a special place in many
people’s hearts. It’s where childhood memories were made, the
pleasure of licking a 99 - most of it dripping down your arm
or god forbid, your new holiday outfit. Crabbing from the pier
with the patience that escapes most of us today. Looking down
expectantly for what seemed like hours into the gloomy water
below. Finally a bite, and up it comes out of the inky black water,
a snapping crab on the end of your line, popped in a bucket
and then set free when it was time to return home. It’s a fact,
English seaside resorts deliver a veritable treat to our senses.
It’s impossible to resist the pure pleasure of the music and bright
lights, the cheesy souvenir shops and the smell of freshly fried
doughnuts drif ting from somewhere along the pier. Still today,
the seaside is brimming with holidaymakers - grown-ups eager
to relive their childhood days, the kids creating memories to look
back on in years to come. And so the cycle begins again.
Of course, there are seaside resorts with their own quaint quirks
and attractions all over England. In this issue we explore the
south west coast - a stunning part of the country with so much
to offer.
LYME REGIS
We begin our trip in Lyme Regis, aka the ‘Pearl of Dorset’. Lyme
(as they like to refer to it in these ‘ere parts), is a historic seaside
resort and small f ishing port nestled on the border of Dorset
and Devon. It is so full of character and a lovely romantic charm.
Rather famous for its breathtaking scenery, unique geology
known as the Jurassic coast, fossil hunting here is a real pastime.
There’s even a fossil festival !
Its historic Cobb and harbour are iconic features, set against
moody imposing clif fs yielding fossilised evidence of life on earth
millions of years ago are definitely not to be missed.
An ancient town featured in the Domesday Book, Lyme Regis
is home to a number of historical landmarks and educational
attractions. The picturesque and tranquil Lyme Regis is a great
place to discover a lot you didn’t know about the UK’s heritage.
The famous Cornish Pasty can be found almost everywhere. Fish and chips on the sea front eaten from the paper.A typical seaside traditional - Kedgeree. Fresh brown crab just in from Port Isaac.
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May 2017 n Issue 41
43
Whatever your age and whatever the time of year, it’s as the
tourism board claim - a town for all seasons. It has it all - the
perfect family resort, the home of palaeontology, a world-class
creative and cultural community, a bustling harbour, gastronomic
delights, an array of shops, a calendar full of events, and plenty
for the active.
POOLE
Next stop is Poole in Dorset - its harbour the second largest
natural in the world (Sydney, Australia being the largest).
Poole’s traditional working quay is the gateway to its stunning
harbour and islands. A great place to sit back and relax in one
of the many cafés and bars on the waterside, watching ships,
fishing boats and luxury Sunseeker yachts leave the harbour.
When visiting Poole Quay, a stop at Poole Pottery shop is a
must. See artists creating new designs at Poole Pottery’s studio
or paint-a-pot and create your own masterpiece.
From Poole Quay, you can voyage across the water for a harbour
cruise or stop off at National Trust’s Brownsea Island. Home of
the scouting movement, the island offers adventures at every
turn and is rich in history and wildlife, including the rare red
squirrel. The Poole ‘Cockle Trail’, which was opened in 1998 to
celebrate the 750th anniversary of Poole’s first charter, traces
the town’s heritage. You can if you so feel inclined download a
free copy of the Poole Cockle Trail to follow the numbered cockle
signs set into the ground, which link with the numbers in the text.
Sunset over Poole Harbour must not be missed, which is
unequalled anywhere else in the world - sit back with a hoppy
beverage and relax.
Right on the harbour boundary you will f ind Purbeck - a rural
district home to some of the country’s most well-loved towns
and landmarks including Swanage, Lulworth Cove, Corfe Castle
and Durdle Door. The Isle of Purbeck is part of the district, being
a peninsula connected by road rather than a separate island.
If you want to escape the masses, then head inland to
explore forests, heathlands, and downlands - you can even
take a steam train puffing away merrily across the beautifully
green landscapes. There are many nature reserves and green
spaces in the area with their own unique wildlife, ancient trees
or colourful wildflowers. Take a relaxing walk or bike ride to
discover scenic views and find peace and tranquillity. You might
even find a traditional village fete, complete with donkey derby
and a tombola!
BOURNEMOUTH
Bournemouth is a relic of the Victorian beach break - worth a
mention but only worth a visit if you absolutely cannot do without
Scones and clotted cream for tea is a must-do on your culinary
journey in this part of England
44 45
May 2017 n Issue 41March 2017 n Issue 40
Purbeck and the New Forest and all the wonders of nature are right on your doorstep
your high street shops and a right old injection of cheese. True, it
features super wide stretches of golden sand, with fish and chips
available on the seafront and the obligatory arcade on the pier. A
brand-new, chic Hilton is an accommodation game-changer – a
welcome break from the town’s many resorts left to fester since
the 1960s – and the nearby area of Boscombe has a refreshing
carefree vibe with great beachfront cafés and a surf school.
PORT ISAAC
Port Isaac has been an attractive fishing village since the early
fourteenth century. Its narrow, winding streets are lined with
old white-washed cottages and traditional granite, slate-fronted
Cornish houses, many of which are listed as of architectural or
historic importance. From the Middle Ages until the middle of the
19th century, Port Isaac was a busy port handling various imports
and exports, including coal, timber, pottery and Delabole slate.
In fact the name Port Isaac is derived from the Cornish Porth
Izzick meaning the ‘corn port’. After the advent of the railways,
it became principally a fishing port. A stream runs through the
village, finding its way into the sea over the harbour wall.
Park your car at the top of the hill and take a gentle stroll down
into the ‘blink-and-you-miss-it’ village, as the narrow streets can
be dif f icult to negotiate. There is a stunning view of the coast
from this car park, in addition to easy access to both Port Isaac
and Port Gaverne. Port Isaac is apparently famous for having
one of the narrowest thoroughfares in Britain, the aptly named
Squeezy Belly Alley!
Fishing and scenic trips can be taken from the harbour during
the summer months. Both Port Isaac and nearby Port Gaverne
are within what is both an Area of Outstanding Natural Beauty
and a Heritage Coast Area. Consequently, there are lots of lovely
walks along the coast and inland.
Port Gaverne is a pretty unspoilt cove around the corner from
Port Isaac. There is a sheltered, sandy beach, with rock pools,
probably one of the safest in North Cornwall for young children. In
the 19th century the hamlet was a slate, coal, limestone handling
port. Shipbuilding also took place here. Some old buildings on
the quay, which was once used to export slate from the nearby
Delabole Slate Quarries, have all been converted into holiday
accommodation. There is a 17th century inn in the cove offering
food and accommodation.
May 2017 n Issue 41 May 2017 n Issue 41
4746
Port Quin, a few miles to the west, is largely owned by The
National Trust. After a storm took most of its men folk, the
village was deserted. There is an interesting walk from Port
Isaac to Port Quin. From the harbour, climb up Roscarrock Hill
and take the route to Pine Haven. There are some spectacular
(whatever the weather) views along the route and, close to Port
Quinn, is Doyden Castle. Over recent years Port Isaac has
become a popular location for both films and television series.
The village is possibly best known as the fictional Portwenn
from the ITV television series Doc Martin starring Martin
Clunes. Interestingly enough, Port Wen is the old name of
nearby Port Quin. The 2000 comedy thriller Saving Grace was
also filmed in here as was Swept from the Sea in 1997. More
recently scenes from Cornish author Rosamunde Pilcher’s The
Shell Seekers featuring Vanessa Redgrave were filmed on Fore
Street. The village’s popularity as a filming location dates back
further than this though with much of the television series of
Poldark being filmed here in the 1970s.
Although Port Isaac has only a shingle beach, there are
other attractive sandy beaches within a short distance. Four
miles away is Polzeath, the area’s best surfing beach, and
also Daymer Bay, a beach welcoming both families and pets.
PADSTOW
Often nicknamed ‘Padstein’ for its association with celebrity
chef Rick Stein, Padstow is North Cornwall’s principal
fishing town accessed from Rock via a short ferry ride. The
“Black Tor”, runs between Padstow and Rock, operating
continuously throughout the day at 20 minute intervals. Once
in Padstow, you will reportedly have the opportunity to sample
some of the country’s best seafood restaurants (four of which
are owned by Stein). Weekends and high season can be a bit
of a bun fight in this dinky little harbour and along the narrow
alleyways, so unless you don’t mind crowds, go early - and
most definitely book a table if you want to eat.
It’s all about simple pleasures when you are the seaside and
it doesn’t have to break the bank either. A packed lunch and
an ice-cream treat behind a windbreak is just as special as
eating at the fanciest restaurant on the front. You all get the
same view! A ride through the forest is liberating, a walk
along the stunning coastline is bracing and costs absolutely
nothing. There are still many understated beauties on this
southwest coast - solitude if you crave it, convenience if you
can’t live without it. Make or rekindle some memories this
summer and visit the English seaside.
You’ve just got to love the English summer. Sunny and too hot one day, windy, wet and cold the next!
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The Palm Villa
www.clickstay.com/villa#116995
Discover the REAL Thailand in this tranquil area just 20 mins from Hua Hin town. Blessed with cool breezes blowing across the pineapple plantation all year round this 2 bedroom villa has plenty of inside and outside space for everyone.
Located on a small 12 plot development it is typically Thai on the exterior but with every modern convenience on the interior. A large airy lounge and open plan kitchen features a cooking hob, microwave oven, fridge/freezer and washing machine.
A large private pool with outdoor grill is central to the villa accessible from all rooms and lounge directly, with a large dining table and benches. Here you can relax, take in the calm and quiet surroundings of rural Thailand.
Don’t miss outour monthlyFresh FoodPromotions
MASTER WATER SAFETY
Water-related activities are popular for getting physical activity and have many health benefits. Here are some tips to stay
safe while having fun. Drownings are the leading cause of injury death for young children ages 1 to 4, and three children die
every day as a result of drowning.
• Always supervise children when in or around water. A responsible adult should constantly watch young children.
• Teach kids to swim. Formal swimming lessons can protect young children from drowning.
• Learn cardiopulmonary resuscitation (CPR). Your CPR skills could save someone’s life.
• Install a four-sided fence around home pools.
Recreational boating can be a wonderful way to spend time with family and friends. Make boating
safety a priority.
• Wear a properly fitted life jacket every time you and your loved ones are on the water.
BEAT THE HEAT AND SUN
Heat-related illness happens when the body’s temperature control system is overloaded. Infants and
children up to 4 years of age are at greatest risk. Even young and healthy people can get sick from
the heat if they participate in strenuous physical activities during hot weather. For heat-related illness,
the best defence is prevention.
• Never leave infants, children, or pets in a parked car, even if the windows are cracked open.
• Dress infants and children in loose, lightweight, light-coloured clothing.
• Schedule outdoor activities carefully, for morning and evening hours.
• Stay cool with cool showers or baths.
• Seek medical care immediate if your child has symptoms of heat-related illness.
Just a few serious sunburns can increase you and your child’s risk of skin cancer later in life. Their skin
needs protection from the sun’s harmful ultraviolet (UV) rays whenever they’re outdoors.
• Cover up. Clothing that covers your and your child’s skin helps protect against UV rays.
• Use sunscreen with at least SPF (sun protection factor) 15 and UVA (ultraviolet A) and UVB (ultraviolet
B) protection every time you and your child go outside.
BASIC FIRST AID
Finally, know your basic first aid. Learn how to recognise signs of concussion, heat stroke or how to deal with cuts.
Summer is a great time for you and your kids to enjoy all kinds of activities. Whether they are young children or teens, here are some reminders to keep your kids safe and healthy while they enjoy all the summer fun.
summer
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May 2017 n Issue 41
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In collaboration with Dubai Roadsters, this unique, non-competitive cycle challenge takes you from the scenic lagoons of Sharjah, through the stunning Hajar Mountains across to the east coast and then north all the way to Fujairah and your final destination, Le Meridien Al Aqah – an iconic route that stretches 200km with approx 1300m of elevation along smooth tarmac roads, winding through dunes, over mountain climbs and along the beautiful east coast highway to the finish where you can enjoy the fine sandy beaches of Fujairah and a lavish BBQ buffet on the hotel lawns. Entry fee includes full event support, special edition cycle jersey and BBQ buffet.
200KM FROM SHARJAH TO FUJAIRAH
17th November 2017
EVENT PARTNERS