Monday, 28 November 2016

A Dozen Scottish Recipes for St Andrew's Day


As Scotland's Patron Saint, poor old St Andrew doesn't always seem to get the attention he deserves. Celebrated on 30th November, St Andrew's Day is often overshadowed by the Burns Night celebrations of 25th January. However in recent years, particularly since 2006 when the Scottish Parliament designated St Andrew's Day as an official bank holiday, there has been somewhat of a resurgence in celebrations surrounding the date. In honour of the event I'm staring a dozen of my recipes with a particularly Scottish slant. I've been working with Lidl in the run up to Christmas developing a series of five recipes to feature on their in store weekly offers leaflets in all of their Scottish stores. If you're not in Scotland or haven't been able to pick up a leaflet I've shared links to the first three of my recipes which are now available on the Lidl website.















Disclosure : Steak Pie, Haggis Cottage Pie and Scotch Beef Stew commissioned by Lidl Scotland. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.


Friday, 25 November 2016

Parmigiano Reggiano Chicken (or Turkey) Filo Pie



I'm all for a shortcut when it comes to cooking. If Delia can write a whole book about cheats and Mary 'fesses up on Bake Off that she doesn't make her own Filo Pastry I reckon I'm in good company. Personally I'd prefer to use a pre-prepared product that helps me short circuit cooking times and techniques than resort to a ready meal. I'm not saying they don't have their place but there is definitely room for a halfway house between cooking everything from scratch and popping a ping meal in the microwave. In today's recipe I've been working with Giovanni Rana and their new Italian Indulgence Parmigiano-Reggiano Sauce. It's an instant time saver that will allow you to create fabulous food without a faff.


The fresh chilled sauce is made with authentic PDO Parmigiano-Reggiano blended with cream. Whilst it's undoubtedly great served traditionally with pasta it also makes a wonderfully versatile ingredient. A second new addition to their Italian Indulgence range is a Basil Pesto with Pine Nuts & Garlic. Giovanni Rana’s authentic pesto is vibrant and rustic and lends itself to countless dishes, from simple spaghetti through to pesto topped salmon fillets and stuffed chicken breasts. In my recipe today I've used the wonderfully silky and creamy Parmigiano Reggiano sauce to help make the filling for a showstopping Chicken Pie. 


The timing of publishing this recipe is particularly apt with the festive season approaching. My Parmigiano Reggiano Pie would be the perfect way to use up leftover turkey and you could easily add in some ham, cranberry sauce or even leftover sprouts! Filo pastry is a fantastic shortcut and makes an impressive finished product for very little effort. Pop a pack of filo and a tub of Italian Indulgence Parmigiano-Reggiano Sauce in your trolley when you do the Christmas Shop and you'll be sorted for an effortless twixtmas meal. To make it year round with chicken, my top tip would be to cook a whole chicken in the slow cooker. Pop it in with nothing else and cook on low for 6-8 hours. I promise it will work and you'll have fantastically succulent chicken just falling off the bone. The by-product will be a wonderfully rich chicken stock which will be perfect to use in the pie instead of a cube. Win win! 


Parmigiano Reggiano Chicken (or Turkey) Filo Pie

500g Cooked Chicken or Turkey, shredded
200ml Chicken Stock
1 Tub/180g Giovanni Rana Parmigiano Reggiano Sauce
2 Tbsp Chopped Parsley
1 tsp Smoked Paprika
Salt & Pepper
50g Butter, melted
8 Sheets Filo Pastry
20g Parmigiano Reggiano, Grated

Preheat your oven to 180c
In a large bowl mix together the shredded cooked chicken/turkey, chicken stock, Parmigiano Reggiano Sauce, chopped parsley and smoked paprika. Combine well and season with freshly ground salt and pepper.
Brush a 25cm loose bottomed quiche tin with melted butter.
Lay out the filo pastry sheets and lightly brush the top one with butter. Carefully place it in the quiche tin to line the base with an overhang at each side. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine.
Brush the second pastry sheet with melted butter and this time lay it down into the tin the other way round, so it drapes over and lines the base. Repeat the criss-cross layering with 6 out of the 8 butter brushed filo sheets.
Spoon the cheesy chicken mixture into the pastry lined tin. Crumple the final 2 buttered sheets of filo to cover the top then fold in all of the other pastry to form a parcel.
Brush the top with the last of the butter and sprinkle over the grated Parmigiano Reggiano and some more Smoked Paprika.
Bake for 25-30 minutes until the pastry is golden brown.
Remove the tin and transfer the Parmigiano Reggiano Filo Pie to a serving plate.



Disclosure : This is a commissioned post for Giovanni Rana. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Sunday, 20 November 2016

Top tips for the Ultimate Turkey, Roast Potatoes and Roast Christmas Root Vegetables


Mmmmm Christmas Dinner! Everyone loves it but it can end up being seriously stressful with the pressure of cooking for large numbers, juggling different times and temperatures and the requirement to have everything on the table at the exact moment that Her Majesty finishes her speech. This year I got the opportunity to cook up a slightly more relaxed version at the start of November in order to share some of my top tips with you for the big day. My kids eyes popped out of their heads when I sad we were going to be having Christmas Dinner for Sunday lunch and my sister conveniently managed to arrange a visit to coincide. For my Crisp 'n Dry Run of Christmas we enjoyed a feast of Turkey, Gravy, White Sauce, Pigs In Blankets, Cranberry Sauce, Roasted Veg and Roast Potatoes. What no sprouts I hear you cry? They are just SO delicious that I wanted to save them for the big day itself ;-)


In a recent survey the humble roast potato beat turkey, stuffing and Christmas pudding as the most popular food on December 25th. Carrots came second followed by Turkey in third. Then gravy, stuffing, pigs in blankets, parsnips, Brussels sprouts, Christmas pudding and Yorkshire puddings to complete the top ten. I most definitely agree on the Roasties being up there in the number one spot but personally I've never had a Yorkshire pudding with my Christmas dinner so that one came as a surprise! Now for my top turkey tips and recipes for the ultimate fluffy on the inside and crispy on the outside roast potatoes and a cheesy twist on the traditional festive roast veg.


Top Turkey Tips
  • Invest in your turkey if you’ve got the extra to splash out. Spending more on an organic or free-range turkey is well worth it in both flavour and ethical terms
  • If you are using a frozen turkey ensure that it is fully defrosted
  • Make sure that your turkey fits in your oven!
  • Let your turkey come up to room temperature before cooking
  • Stuff the cavity of your turkey with fresh herbs, citrus fruits, celery, garlic and onion to add flavour
  • Rub the skin of your turkey with a couple of Tablespoonfuls of Crisp 'n Dry both to keep it moist and ensure crispy
  • Cover your turkey loosely with foil, but remove it 45 minutes before the timing is up to get it nicely browned
  • Roast your turkey for the calculated time or until the juices run clear from the thigh when pierced. Internal temperature must reach 70ºC
  • Leave the turkey to rest for at least 30 minutes (even up to an hour) before carving. This allows the meat to relax and will making the job of carving much easier. 
  • Rest the turkey upside down so the juices keep the breast meat moist
  • Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy

Top Roast Potato Tips 
  • Choose a floury potato variety such as Maris Piper Desiree or King Edwards 
  • Share out the workload and get the family to peel the spuds 
  • Cut your potatoes relatively small for maximum crunchy outside to soft middle ratio
  • Use a solid roasting tin that won't buckle
  • Make sure that your Crisp 'n Dry is searingly hot before adding the potatoes 
  • Don't overcrowd the roasting tin and cook in a single layer
  • Whack up the temperature on the oven as high as it will go 

Ultimate Roast Potatoes
Serves 6

1kg potatoes (I used Maris Piper)
75ml Crisp 'n Dry Cooking Oil

On Christmas Eve peel and partially cook your potatoes in boiling salted water. Cut any large ones into halves or quarters.
Drain after 10 minutes, give them a good shake in the pan to rough their edges up a wee bit.
Allow to cool and keep in the fridge overnight.
On Christmas day once the Turkey is cooked turn the temperature on the oven up to 220c.
Put 75ml of Crisp ‘n Dry cooking oil in a large roasting tin and place in the oven to heat for 5 minutes.
Lift the potatoes carefully into the hot oil. They will sizzle as they go in. Turn them to ensure they are well coated in the oil.
Cook for 35-45 minutes, regularly turning them until they are very crispy.
Transfer to a plate lined with kitchen roll to drain off any excess oil before serving.


Top Roasted Root Veg Tips
  • Mix up your root veg - parsnips, carrots, beetroot, celeriac, swede, sweet potato all work well 
  • Brighten things up with rainbow coloured heritage carrots 
  • Cut the vegetables into as uniform sized pieces as possible so they all cook evenly 
  • After washing, pat the veg dry to help they go crisp
  • Don't skimp on the oil, you need enough Crisp 'n Dry to give an allover glossy coating
  • Be generous with herbs and seasonings 
  • Give them plenty of room on the baking tray, crowding will make them steam instead of roast

Roasted Carrots and Parsnips with Honey and Parmesan Glaze
Serves 6

500g Carrots
500g Parsnips
2 Tbsp Crisp & Dry
2 Tbsp Runny Honey
Salt & Pepper
1 Tsp Mixed Herbs (or substitute for fresh - thyme and rosemary work well)
50g plus a further 25g of Parmesan Cheese, Grated

On Christmas eve wash and peel the carrots and parsnips and slice into batons.
Place the veg in a large plastic bag along with the Crisp & Dry, Honey, Seasoning, Herbs and the 50g of Grated Parmesan.
Fasten the bag and massage the glaze ingredients into the vegetables. Store overnight in the fridge.
On Christmas day once the Turkey is cooked turn the temperature on the oven up to 220c.
Spread the vegetable out on a baking sheet and place in the oven.
Bake in the oven until tender and charred at the edges. Approx 30-40 minutes.
Before serving stir through the remaining 25g of grated Parmesan.


Disclosure : This is a commissioned post for Crisp 'n Dry. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Wednesday, 16 November 2016

Mulled Gin & Ginger Beer Winter Warmer


There's a real pleasure to be had in wrapping your fingers round a warm mug that contains something boozy. It fair warms the cockles of your heart! A Hot Toddy will cure all ills and Christmas just wouldn't be the same without Mulled Wine and intoxicating Hot Chocolate. Regular readers will undoubtedly know that my tipple of choice is Gin so when Fentiman's got in touch with me about creating a Cocktail using one of their new line of 500ml mixers there was no question as to which spirit would be in the mix. As soon as I spotted the bottle of Ginger Beer and Muddled Lime I knew that a Gin & Ginger Beer based Mulled Winter Warmer was on the cards.




If you're not already familiar with Fentiman's existing range of authentic, natural and refreshing mixers where have you been?! Their products are a cut above and as well as making great mixers they are fantastic stand alone drinks. Perfect if you're the designated driver or are looking for a viable alternative to alcohol for whatever reason. With their latest product launch they've opted to go large with 500ml bottles which are perfect for use in a group atmosphere as cocktail mixers. The 500ml range includes Premium Indian Tonic Water, Naturally Light Tonic (30% less sugar), Pink Grapefruit Tonic, Bitter Lemonade, Rose Lemonade, Botanical Tonic Water and Ginger Beer & Muddled Lime. Even on it's own the Ginger Beer packs a real punch with a delightful balance of bitter and sweet. The initial aroma and taste of ginger gets a kick up the backside with the addition of lime. If Gin isn't your thing opt for Vodka for a Moscow Mule or Spicy Rum for a Dark & Stormy. My friend Bintu over at Recipes from a pantry has made an awesome Hibiscus Moscow Mule with West African Flavours.


I'm going to share with you my top tips for hot cocktails, warm toddies and toasty tipples, do let me know in the comments if you have any others
  • For a large group keep your drink warm in a Slow Cooker at low setting
  • Don't let it boil or you'll evaporate the alcohol 
  • Use whole spices rather than ground for a more intense flavour 
  • Bundle up any small spices in a muslin bag 
  • Preheat the mug/glass with boiling water to avoid it cracking and keep your drink warmer for longer 
Time for my recipe. I've mulled it over and I really can't think or a better way to keep cosy during winter than Mulled Ginger Beer and Gin #sorrynotsorry


Mulled Gin & Ginger Beer Winter Warmer
makes 2 generous servings

500ml Fentimans Ginger Beer and Muddled Lime
100ml Gin
2 lime wedges, each studded with 3 cloves
2 cinnamon sticks
2 star anise
2 slices of fresh ginger
1Tbsp golden caster sugar

In a small saucepan, simmer all ingredients on low heat for five minutes. 
When ready, place one lime wedge, cinnamon stick, star anise and ginger slice from the saucepan into each serving mug/glass.
Pour the hot mixture on top and serve immediately.



If Gin is your thing be sure to check out my Gin & Tonic Mussels and for further Fentiman's inspiration my Slow Cooked Ham with Juniper, Lime and Jasmine would make a fantastic Christmas Ham.



Disclosure : This is a commissioned post for Fentiman's. As always, all views expressed are my own. Thanks to Dunnet Bay Distillers for providing the Rock Rose Gin.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Monday, 14 November 2016

Hotel Chocolat Christmas Giveaway

Christmas and chocolate go hand in hand. This festive season whether you like your chocolate dark, boozy, milk, caramel, fruity, minty, nutty or white the folks at Hotel Chocolat have something to suit one and all. If you can't make up your mind what to buy from their huge selection help is at hand with their 'Have yourself A Merry Little Christmas' Hamper (£25) Ribbon tied and full of festive goodies comprising of Clementine Baby Bombes, 40% Milk Snowflakes, Rocky Road Slab, Comet Does Caramel Slab, Christmas Pocket Selection, Salted Caramel Nano Slab and Fruit & Nut Nano Slab.
Their Rare and Vintage Festive Wreath (£8) would make the perfect stocking filler. The chunky, munchy wreath is fully loaded with premium Piedmont hazelnuts, almonds and ruby cranberries. Check out their full range of Luxury Chocolate Gifts and get a head start on your Christmas shopping.

Hotel Chocolat have provided a Merry Little Christmas Hamper and a Rare and Vintage Festive Wreath as a giveaway for readers of Foodie Quine. Prize value is £33. Entry is via the Rafflecopter widget below. To enter, let me know in a comment "What's your favourite Christmas Chocolate treat?" For additional bonus entries you can follow me on Twitter, Tweet about the Giveaway, follow me on Instagram or like me on Facebook. 

Giveaway ends 2nd December 2016 11.59pm Good Luck!

a Rafflecopter giveaway
Disclosure : Prize and images courtesy of Hotel Chocolat . All views expressed are my own. This is not a paid post but I have been compensated in Chocolate.

Wednesday, 9 November 2016

Squash and Goats Cheese Tart


There's no denying that we're now in Autumn, both Halloween and Bonfire Night have been and gone, the clocks have fallen back and the leaves have turned. 'Tis indeed the season of mists and mellow fruitfulness. I reckon that those Danes and their Hygge may just be on to something. It's definitely time for hunkering down and cosying up with some comfort food. When we think of the changes in how we eat at this time of year it's most often soups and stews that spring to mind. However the Autumn brings with it a bountiful harvest of seasonal Cucurbita. No idea what I'm on about? Cucurbita is the Latin word for gourd which encompasses squash and pumpkins. Sadly there is a scary amount of Pumpkin waste at this time of year. Recent research found that two in five British households carve pumpkins for Halloween with most of these opting for at least two pumpkins, however only 33% cook the edible pumpkin that they carve out. We need to realise that pumpkins are a valuable source of food and not just for decoration. 




Despite their proliferation in the supermarket for Halloween it can be hard to find them at any other time, however Butternut Squash are available all year round and in the last couple of years I've been delighted to spot a selection of the smaller more colourful and unusually shaped pumpkins throughout the Autumn. Today I've teamed squash with herbs and goats cheese for a fantastic vegetarian tart. I used a Jamie Oliver 25cm Loose base quiche tin to bake it in and the result is rather stunning if I do say so myself. The sides of the tin are higher than standard and the depth of the flutes gives a very professional finish. Made from carbon steel, rolled edges provide added strength and resistance from warping. There's a 25 year product guarantee and a 5 year non-stick coating guarantee and to top it off a gorgeous duck egg blue colour which matches my kitchen perfectly!




When it comes to shortcrust pastry for a tart or quiche nine times out of ten I'll use shop bought. Are you shocked?! To be honest I'd rather spend my time making a fab filling than faffing around with pastry. However I do have a few top tips to share that will help you line a tart tin whether you make your own or use ready made.

  • Roll out your pastry to the thickness of a £1 coin. I find ready rolled a wee bit too thick for my liking so never use it straight from the pack.
  • Keep things cool. Cold hands make the best pastry.
  • Transfer the pastry to the tin by draping it over a rolling pin.
  • Push but don't stretch the pastry into shape.
  • Use a spare piece of well floured pastry, rather than your fingers, to push the pastry down into the corners and up the sides.
  • No ceramic baking beans? Use pulses or pasta, just don't try to cook with them afterwards!
  • Where time allows rest the pastry for 30 minutes in the fridge before baking.
  • Place your tart tin on a sturdy baking tray that won't buckle in the oven.
  • Bake your pastry blind before you trim off the edges to avoid shrinkage. 
  • Run a rolling pin lightly over the top in both directions to trim off the excess pastry.

Armed with my top tips you'll be all set to create a showstopper of an Autumnal Tart! The only thing I'm slightly worried about is that I vividly remember being told in my Home Economics lessons that you should use a plain tart tin for savoury bakes and fluted for sweet. Perhaps I'm breaking a cardinal culinary rule?!



Autumnal Squash & Goats Cheese Tart



750g Squash (Pumpkin or Butternut Squash)

2 Tbsp Garlic Rapeseed Oil (or Oil and a couple of cloves of Garlic)

Salt & Pepper
3 Sprigs Fresh Thyme
3 Sprigs Fresh Rosemary
375g Shortcrust Pastry
200g Goats Cheese with Rhind
2 Free Range Eggs
200ml Single Cream
Handful of Pumpkin Seeds

Preheat the oven to 200c
Peel, de-seed and cube your pumpkin or squash and place it in a roasting tin along with the Garlic Oil, freshly ground Salt and Pepper, Thyme and Rosemary.
Roast for 30 minutes, tossing halfway through.
Remove any large thyme/rosemary stalks and the garlic cloves (if used).
Line a 25cm Loose Base Quiche Tin with the shortcrust pastry. Bake blind for 10 minutes before removing the greaseproof paper and beans and continuing to bake for a further 5 minutes. 
Cut the goats cheese into cubes and arrange in the blind baked pastry case along with the roasted pumpkin/squash.
Lightly beat the eggs, season with salt and pepper and combine with the cream.
Pour the egg mix over the squash and cheese and sprinkle with pumpkin seeds.
Reduce the heat on the oven to 180c and cook the tart for 20-25 minutes or until the top is golden brown and the egg mix has set.


For more Vegetarian quiche and tart ideas check out Cathy's Spinach, Pea and Spring Onion Flan, Chris's Goats Cheese Tart with Mint Choclette's Three Allium Smoked Chilli Tart, Janice's Pea, Mint and Goats Cheese Quiche and my Greek Spanakopita Pie.



♥ Pin me for later...
www.foodiequine.co.uk Vegetarian Tart with Autumnal Pumpkin or Squash with Goats Cheese, Herbs and Pumpkin Seeds. Perfect for Halloween and Fall.


Disclosure : This is a commissioned post for Jamie Oliver Bakeware. 
As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Monday, 7 November 2016

Where to Eat in Aberdeen #EatLocal

This post is a wee bit of a step away from my usual Recipes and Edible Adventures. It's about something that has become increasingly apparent and important in recent weeks and months. Aberdeen has long been secure in a bubble of wealth, but with the falling oil price that bubble has burst. The effect is being felt across the board and has been very visible with heartbreaking recent closures of a number of food related businesses in the city. 


Below is my attempt thus far at a list of Independent Cafe's and Restaurants currently operating in Aberdeen City. There will undoubtedly be places that I've missed out - please, please do tell me about them and share the love. There may also be differences of opinion over what constitutes a local independent eatery. If you feel I've included something that shouldn't be here for some reason then feel free to give me a heads up about that too. I should also point out that inclusion on this list doesn't mean an endorsement from me, although I've included some of my photos from establishments where I have eaten at. I'm now very tempted to try and work my way through the whole list!


Of course it's not just local cafe's and restaurants that need our support, bars, retailers and local business in general is very much feeling the pinch at the moment. Chains and nationals do of course contribute to the local economy but I'd urge you to try and step away from the city's many generic coffee shops and shopping center chain restaurants and discover and support some of the hidden gems of the Aberdeen dining scene.


Almondine


Cafe Culture
Foodstory, 13-15 Thistle St
The Cat in the Window Cafe, 14 Netherkirkgate
Sweet Mumma's Kitchen, Arch 11, Palmerston Rd
Long Dog Cafe, 66 Claremont St
Kilau, 57-59 High St
Cup, 9 Little Belmont St and 16 Thistle St
Haar Rock Coffee, 81 Charleston Rd N
Books & Beans, 22 Belmont St
Cafe Cognito, 39 St Swithin St
Corner Tree Cafe, 3 Whitehall Rd
Teasel & Tweed, 85 Rosemount Viaduct
Parx Cafe, 19 Rubislaw Terrace
The Hub Cafe, 12 St Swithin Street
Contour Cafe, 47 The Green
The Kitchen Works, 7 Summer St
Terroir, 371 N Deeside Rd
Cari & Co Victorian Tearoom, 55 N Deeside Rd
Coppa Coffee, 40 St. Swithin Street
Hammerton Store, 336 Great Western Rd
Tea Zone, 1-3 Justice St
Prego, 33-35 Fountainhall Rd
The Coffee House, 1 Gaelic Ln
Richmond Street Deli, 65 Richmond St
Go Green Community Cafe, Ruthrieston Community Centre
Tempo, Bon Accord Centre

Belmont Filmhouse Cafe, 49 Belmont Street
Cakes, Coffee and Mhor, 123 Holburn St
The Cult of Coffee, 28 Esslemont Ave
Spin, 10 Littlejohn Street
Cognito Deli, 245 Union Grove
Thyme Out, 569/571 Great Western Road

The Long Dog Cafe

Ice Cream & Sweet Treats

Casa Di Gelato, 194-196 King St

Mad Penguin, 47 Netherkirkgate

Shakes 'n' Cakes, 149 Spital
Crolla's, 60 Rosemount Pl
Aye Scream, 667 George St
Almondine, 39-43 Thistle St
Cocoa Ooze, 24-28 Belmont St

Mad Penguin

Dining Out
Moonfish Cafe, 9 Correction Wynd
Howies, 50 Chapel St
Musa, 33 Exchange St
Cafe 52, 52 The Green
Bistro Verde, Unit 1-2 The Green
The Braided Fig, 39 Summer St
Silver Darling, 43 Pocra Quay
Fusion, 10 N Silver St
210 Bistro, 210 Market St
Tippling House, 4 Belmont St
Rye & Soda, The Academy, Belmont St
99 Bar & Kitchen, 1 Back Wynd
Soul, 333 Union St
No. 1 Bar & Grill, 1 Queen's Terrace
The City Bar & Diner, 37-39 Netherkirkgate
No. 10 Bar & Restaurant, 10 Queens Terrace
The Albyn, 11 Albyn Pl
Granite Park, 8 Golden Square
The Atholl, 54 King's Gate
The Mariner, 349 Great Western Rd
Dutch Mill, 7 Queen's Rd
Ferryhill House, 169 Bon-Accord S
Dizzy's, 70 Carden Pl
Scotch Bonnet Bistro, Unit 2 Jesmond Dr, Bridge of Don
Mains of Scotstown, Jesmond Square
The Howff, 365 Union St

No. 10 Bar & Restaurant

Sandwiches and so on
Melt, 58 Holburn St
Bagels & Stuff, 42 Thistle St
The Breadmaker, 50-52 Rosemount Viaduct
Grub Fresh Food, 148 Spital & Exploration Drive & 59 Schoolhill
So, 269 Union St
Haigs Food Hall, 45-51 Schoolhill

Melt

Italian & Pizza 
Carmines, 32 Union Terrace 
Rustico, 62 Union Row 
Caio Napoli, 10 Bon-Accord Cres 
La Lombarda, 2-8 King St 
Poldinos, 7 Little Belmont St 
Virginias Cafe, 231 Rosemount Place 
Mi Amore, 80-82 Huntly St 
Borsalino Restaurant, 337 North Deeside Rd
Nick's Pizza, 15 Back Wynd 
Slice 'n' Easy, 52-54 Langstane Pl 
Mamma Pizza, 11-13 Belmont St
Aperitivo, 15 Bon-Accord St 
Pasta Plus, 119 Rosemount Pl

Crolla's

Indian 
The Jewel in the Crown, 145 Crown St 
8848, 347 Union St 
Shri Bheemas, 15-17 Belmont St
Cafe Bombay, 144A N Deeside Rd
The Nawaabs, 33 Summer S
Arthi's, Caledon Lounge, Garthdee Rd
Monsoona, 20 Bridge St
Ambal's, 4 Bridge St
Nazma Tandoori, 62 Bridge Street
Rishis, 210-212 George St

Muchacho

Mexican 
Muchacho, 9-11 Rose St 
Fresh Mex, 145 Holburn St

Chinese & Thai
Zen Oriental, 16-17 Bon Accord Crescent
Yangtze River, 8 Bridge St
Manchurian, 136 Causewayend
Sabai, 470 Union St
Thai Seasons Cafe, Hazeldene Road (Old Dobbies Garden Centre)
Madam Mew's, Unit 11, Aberdeen Market, Market St
Siam Cottage, 13 Castle St
Saigon, 29a Crown Terrace

Turkish
Rendezvous at Nargile, 106-108 Forest Ave 
Nargile, 77-79 Skene St 

World Food
Maggie's Grill, 242 Holburn St 
Christos Greek Taverna, 14-20 John St 
Little Malaya, 25 Inverurie Rd
Gurkha Chef, 5 Palmerston Rd
Goulash, 17 Adelphi
Josephine's,18 Holburn St

Japanese/Sushi
Yatai Izaki, 53 Langstane Pl
Yorokobi by CJ, 51 Huntly St
The Sushi Box, Unit F6, Aberdeen Market

French
Cafe Boheme, 23 Windmill Brae
Cafe Montmartre, 58-60 Justice Mill Ln 
Yatai Izaki

Meat & Burgers 
Jack's Steakhouse & Grill, 25 Crown Terrace 
Angus & Ale, 55 Schoolhill 
Boozy Cow, 67 Langstane Pl 
Filthy Gorgeous, Netherkirkgate 

The Kitchen Works
At the Beach 
Sand Dollar Cafe, 2 Esplanade
Washington Cafe, 3-4 Esplanade
Pavilion Cafe, 5-6 Esplanade 
Inversnecky Cafe, 7-8 Esplanade 
Cafe Coast, Beach Blvd 
at the Pier, Esplanade, Sea Beach

The Cat in the Window

We must support local independent eateries in Aberdeen - and elsewhere. It really is a case of use them or lose them. Collectively we have the power to make a difference with where we choose to eat out. #EatLocal


Rye & Soda