I know I recently posted about espresso mugs but in my eyes you can’t have enough coffee or too many mugs. Also this one is rather special as it has Damien Hirst’s spectacular “Virtue” print on it, urm wow. I’m totally obsessed with this print and it currently adorns both my twitter background and my Facebook cover photo. Social media to saucer am I letting this obsession go too far? I’ll mull it over with a cup o’ joe.
You can get the cup and saucer from the Tate shop for £15
And all the yuppies cried “huh-Rah yah yah”
When a certain Princes preferred watering hole, Public, closed down; one wondered where the lithe, beautiful and privileged of Chelsea would party (don’t cry to daddy guys there was still Maggies/Embargo/BungaBunga etc). But it didn’t take long for one half of the gift-of-the-gab duo Howard Spooner to set up a brand spanking new shop on the Fulham Road, Duke Box.
With an adult playground theme, the walls are adorned with jack-in-the-boxes and sweet jars in cages, waltzers have been made into booths and a carousel horse proved a popular photo opportunity. I particularly liked the neon flashing murals. “All things nice” and “your pussy” were all i could make out…
The staff were dressed as ring masters, which proved quite fun and their signature drink (the name avades me) comes with its own “toy” procession of fountain sparklers and served in a rather large humpty dumpty and an intriguing looking present.
Expect the same crowd and the same debauchery found on the Kings rd but on a smaller scale, it only has a 230 capacity, and a stricter door policy. Apparently they have learned from their rather Public mistakes.
http://www.dukebox.uk.com/ or follow them on twitter for info and other useless tidbits
This set of four forks from Oliver Bonas are just incredible. I want!
£16 from Oliver Bonas
225g cheshnut mushrooms 225g oyster mushrooms 200g white mushrooms 1 White onion 2 Cloves of garlic 1Ltr chicken stock Handful of chopped parsley Tablespoon of dried thyme Big glug of olive oil and seasoning
I use a big casserole pot to avoid burnt bottoms (that makes me feel like Mary Berry) and to ensure that my sometimes-over-zealous stirring doesnt fling mushrooms every which way.
Add the oil to this pan aswell as the finely diced onion and garlic. Leave this for a minute or until the onions start to go translucent. Then add the mushrooms and stir quickly for a minute. Moisture should start to come from them. Leave them for another couple of minutes then pour on the warm stock and throw in the parsley and thyme. Place on a lid and let it gently cook for 20-25mins. I like to blend half of the mixture to ensure you still get big bites of mushroom, but if you like it smoother i suggest blending well and adding in two tablespoons of marscapone. Another addition could be some dried porcini or a little truffle oil to make it a decadent starter.
“This place reminds me of Santa’s Workshop! Except it smells like mushrooms and everyone looks like they want to hurt me.” Buddy the Elf
… and I have a teensy bit of a hangover. Too many tiki cocktails in Mahiki last night I think.
London was awash with sunshine today so I strolled to the Tate for lunch with a friend. The menu here caters for absolutely everyone, full english through to onion tarts, and despite being called a cafe this is nothing like your local greasy spoon.
I plumped for the pumpkin and beetroot salad and a lime and lemongrass iced tea to make the most of the last glimpse of summer. My friend didn’t quite expect the heat as it came with, in my eyes, a perfect horseradish dressing. It was lovely and turned out to be less of the light lunch I first imagined as I polished off some sour dough bread with LOTS of salted butter.
You can see the menu here
Post work I wedged myself into the hectic throng of undernourished, flamboyantly dressed fash creatures who lurked in doorways and on street sides waiting for an offering of complimentary champagne. Naturally I mean Vogue’s Fashion Night Out (#FNO). It wasn’t dreadful. I got a peak in Whistles (and at Jane Shepherdson), in Russell & Bromley and Smythson. But I can’t handle people who dress in stripper shoes and too much denim screeching and telling me what is “farrshun”, go home kids.
So after a wander and an unashamed gawp at Daisy Lowe, as hot in the flesh as she is in this, I cut my losses and headed towards Charlotte Street. Admittedly I was trying my luck for Bubbledog but as expected they were full and turned this forlorn Knight away. Instead I landed on the Pan Asian inspired East Street.
Although never having stepped foot in an Asian country, the feel is decidedly authentic street food. The decor is a mix of vibrant colours, neon street signs, plastic chairs and industrialism. You can sit on huge communal benches or nab one of the smaller more intimate tables.
Seated with Singapore Sling in hand and spicy Thai prawn crackers to keep me going I read the menu leisurely. The offerings are pretty extensive but logically laid out into noodle soups, rice, curries etc. All dishes are marked by their origin and have a good description including spice count (one, two or three chillies).
I ordered the Prawn Kway Teow (one chilli) a type of Flat rice noodles with choi sum and a thick, dark sauce. I was a little disappointed but only with myself, one chilli turns out to be particularly mild for my taste. Otherwise the dish was fantastic especially after i slathered it in fish sauce to create a little pool on the banana leaf. I eyed the dessert menu, coconut and rum ice cream particularly took my fancy, but my belly groaned and so I accepted defeat.
With a hard little belly and a purse only £15 lighter, I left feeling like I had left the streets of New Bond Street far behind and was transported into the balmy bustle of Malaysia. I heart East Street indeed.
100ml Gin
100ml Dry Vermouth
50ml Rose Syrup
Petals to garnish
We all know that Thursdays are the start of the weekend and there is no better way to toast it’s arrival than with a Rose Martini.
I prefer coupettes to martini glasses, definitely more delicate and a better bed for rose.
Before you start fill your glasses with ice and a bit of water, this will chill the glasses.
Fill your shaker glass with ice and pour over the gin, vermouth and rose syrup. You do not shake martini’s, Bond was a fool, stir slowly for about a minute.
Remove the ice and water from your coupettes and strain the liquid into them. Garnish with a rose petal.
Some say the Coupette glass was modelled on French Dauphine Marie Antoinette’s breast, lovely.
Today I would very much like to be back in Paris drinking Fauchon’s coffee and listening to some Jessie Ware.
3. MyHaus
2 Medium Aubergines
1 Mozzarella Ball
1 Pot of Ricotta
4 Spring Onions
1 Vine of Cherry Tomatoes
I use a vegetable peeler to slice the aubergine lengthways. Grill them on a griddle pan till they start to go a little translucent and get lovely dark stripes.
In a frying pan add 2 tablespoons of water to one tablespoon of brown sugar and add the cherry tomatoes. Cook until they start to break down and then remove from the heat. Add a tablespoon of olive oil and lightly mix into the sauce.
In a bowl mix a ball of mozzarella with ricotta cheese and the sliced spring onions. Add a pinch of paprika, salt and nutmeg.
Then add a spoon of the mixture to the end of the aubergine slice and roll till it’s closed off. Pop the rolls into an oven dish until it is quite tightly packed. Drizzle the tomatoes and sauce over the rolls and place into the oven for 20mins.
The cheese should have started to goo when they are ready. I served mine with a baby leaf salad and warm crusty bread.
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