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Tuna Pineapple Meltz recipe

Tuna Pineapple Meltz recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna
  • Tinned tuna

A delicious hot sandwich, which is made by filling toasted burger buns with seasoned tuna, lettuce, mozzarella and pineapple rings.

5 people made this

IngredientsMakes: 4 sandwiches

  • 4 burger buns, split
  • 30g butter
  • 1 (185g) tin tuna chunks in olive oil
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper to taste
  • 1 dash chilli powder
  • 50g finely chopped lettuce
  • 120g grated mozzarella cheese
  • 4 tinned pineapple rings

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Toast burger buns and spread cut sides with butter.
  2. Drain half of the oil from the tuna. Combine the tuna and remaining oil, lemon juice, salt, pepper and chilli powder in a small bowl. Mix well. Fill each toasted bun with tuna, lettuce, mozzarella cheese and one pineapple ring.
  3. Place sandwiches on a baking tray and heat until the cheese melts, approximately 10 to 12 minutes.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (7)

by CookinBug

Pretty good! I would add more chili powder next time (but then again, maybe my 'dash' just wasn't big enough!). Thanks-29 Apr 2009

by njhha

I love this because it is super easy and the kids like it as well. The taste is good nothing super extraordinary but very good.-26 Feb 2011


Preparation

Caramelized onions

Step 1

Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Patties and assembly

Step 2

Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)

Step 3

Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.

Step 4

Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.

Step 5

DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.


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Which supermarkets deliver in Hermitage?

Home supermarket delivery service Hermitage: It is becoming more popular. Your shopping bag full with popular groceries like Quaker Oat So Simple Honey Vanilla Porridge Pot, ClearZal Complete Foot Nail System and of course Raine Humble Margherita Apron Raven and an additional deals and discounts like Frogs Leap weights often up to 16,8 kilograms. The end of the heavy shopping bags. Discover the online supermarket Hermitage directly. Everything will be dropped to the kitchen table. Choose your own moment and address. Monday right on time at 11:00, thursday around noon at 13:15 or tuesday evening around 21:15, at home or even at work. Check the latest information about Supermarket Delivery Blackpool

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Which supermarkets deliver in Whissendine?

The online supermarket delivery service Whissendine: a lot has changed in recent years. Such a bag full of products such as Cooks Co SunDried Tomatoes in Oil, Sacla Fiery Chilli Pesto Pots and perhaps Eylure Eyebrow Stencils and of course the discounts of brands as Simply Gentle weights often up to 16,8 kg. Why make things difficult? Discover the online supermarket Whissendine right now. It will handed over in the kitchen. You determine the time you receive the groceries. Saturday morning at 07:45, saturday around noon at 15:45 or monday in the evening at 21:15, choose yourself! Check all information about Supermarket Delivery Stratford-on-Avon


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About the Show

Host Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades.


Food & Drink

There's a reason Frank's Diner is a frequent choice of Inlander readers for the best spot to enjoy the first meal of the day. Maybe it's the hashbrowns. Maybe it's the seemingly endless list of egg dishes. Maybe it's the satisfaction of indulging in a plateful of blueberry muffin French toast. Either way, the charm of eating in a cozy vintage train car never gets old. (JO MILLER)

2nd PLACE: Chaps 3rd PLACE: Old European NORTH IDAHO'S BEST: Michael D's

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Best Thai Food | 2015 Hall of Fame Inductee THAI BAMBOO

F ourteen years ago, it all began quite modestly with Thai Bamboo opening its first location, a quaint restaurant along Sprague Avenue in Spokane Valley.

Owners Tom and Matavee Burgess first met at Jai Thai, the restaurant Matavee used to own in Seattle. After the couple moved to Spokane in 2000, it was only a year later that they signed a lease to open the first Thai Bamboo. Tom, who grew up on the South Hill, did the marketing. Matavee, who is from Thailand, ran the restaurant. Now they're celebrating 10 Best Of wins and membership in the Hall of Fame.

"She had the skills and the recipes and we started out with a big menu," says Tom.

Every few years, they added a new location: South Hill, Coeur d'Alene and their flagship restaurant in North Spokane. The latter is the most grandiose of the four, with a pagoda-style building pointing to the sky over Division Street and an interior overflowing with Thai décor. During trips to Thailand, Tom shops at the markets and brings back items like granite elephants, wood-carved statues, tapestries and sandstone murals, and he commissions artisans to make things like their embellished steel tabletops.

"That's just kind of the icing on the cake," he says. "It's all about the food."

Matavee, the head chef of the restaurants, came from a family of nine in southern Thailand. She was the cook of the family and the dishes at Thai Bamboo represent southern Thai cuisine, which tends to be a little spicier and have lots of curries and seafood.

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Tom chalks up Thai food's popularity to the fact that it's healthy and easily caters to gluten-free and vegetarian dietary restrictions. Thai Bamboo makes it available in four locations across a sizable geographic spread.

"A lot of people like that," he says. "They might live one place and work in one place. They like knowing the menu."&diams (JO MILLER)

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Dwelling inland might make one think that finding excellent sushi would be hard. But Sushi.com proves that wrong. Their extensive list of rolls, hand rolls and sashimi feature everything from tuna and salmon to geoduck and urchin, flown in fresh from places like Hawaii and Korea. Pair that with great service and a solid sake selection, and Inland Northwesterners are hooked. (JM)

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Best Patio Dining & Best Appetizers | TWIGS

The argument isn't whether Twigs has the best patio dining. It's which Twigs. So while Best Of voter Kris DeVries argues for the South Hill location, with its music and water feature, Tracey Henning makes her case for the Wandermere Twigs, with its relaxing pond and nighttime fire pits. "It's my Zen Place," she tell us. Then there's the ongoing debate argument over the best appetizer at Twigs. "I especially enjoy the fries with their Gorgonzola sauce," Henning writes. Me, I like to go fancier and a bit more invertebrate: Bring on the calamari. (DW)

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P ho, the hearty and healthy Vietnamese soup rich with rice noodles and meat, is truly an independent thinker's meal. In the mood for a dash of Sriracha and a squirt of hoisin? Have at it. Looking for texture? Toss in a few slices of raw, spicy jalapeño and a handful of mung-bean sprouts for snap. Don't forget the aromatic Thai basil and cilantro garnishes and squeeze of lime. Or leave them out. It's your choice, and the combinations are endless. Starting with delicious broth, however, is key, and this is where Pho Van excels.

Pho Van owner Henry Cao has been dishing out pho to enthusiastic Spokanites for 10 years. Along with the best pho in town, Inlander readers devour Cao's perfectly crispy fried ch gio (egg rolls), bún (vermicelli noodles) and follow it up with dessert in a glass, cà phê á (iced coffee with sweetened condensed milk).

But the pho is the star, and the selections of pho are compelling enough to keep your belly full year-round. Variations of pho tai (beef) dominate the menu, but Cao also offers pho ga (chicken) and pho tom (shrimp). Traditional pho broth relies on the harmonious marriage of ginger, cinnamon, star anise, clove, fennel and coriander.

"Every family has their own recipe for broth. It's very healthy. My dad eats two or three bowls every day. He looks young, but he's not!" laughs Cao.

Meat selections run the gamut from tame (eye of round steak) to the more adventurous (soft tendons and meatball).

"We add all different kinds of meat. Pho tái nm (with eye of round steak and well-done lean meat) is the most popular," says Cao.

As Pho Van's popularity continues to grow, so does the menu. Specialty soups, including barbecue pork and shrimp and duck with bok choy and fried shallots, provide a break from the norm, though they still have deep roots in tradition.

"We try to add something new [to the menu] every year. We have a lot of customers from Vietnam. And kids love pho! A mom and son will come here and share a small bowl of soup. Next time, they will order their own bowl. I have a lot of repeat customers," smiles Cao. &diams (AMY MILLER-KREZELAK)

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Best Single-Location Coffee Shop | ATTICUS

Spokane loves Atticus. Just stop by on a weekend, and good luck finding a seat not already taken by the lifelong friends, precious couples or biology-test crammers. Central Food chef David Blaine says the reason for their popularity is obvious: "I like people and businesses that don't have to explain to you why you should like them. Atticus is one of those places. It embodies the person-to-person connection that I love about Spokane." (DANIEL WALTERS)

2nd PLACE: Coeur Coffeehouse 3rd PLACE: Indaba NORTH IDAHO'S BEST: Vault Coffee, Coeur d'Alene

Best Drive-Thru Espresso | DUTCH BROS.

Yes, self-appointed espresso experts pretend like they can tell every nuance between one blend or another. But taste is only part of what makes a great drive-thru coffee stand a great drive-thru coffee stand. "The coffee is great, don't get me wrong, but they have some of the best staff around!" says Best Of voter Christina Bennett. "I have to been to several Dutch Bros. locations throughout Spokane and every encounter has been friendly, upbeat and fun." (DW)

2nd PLACE: Wake Up Call 3rd PLACE: Jacob's Java NORTH IDAHO'S BEST: Lean Bean

Best Coffee Roaster | THOMAS HAMMER

These words you're reading? Their creation is fueled, almost entirely, by Thomas Hammer coffee. That's the coffee I'm drinking right now as I write this. That's the coffee I get up for, every 10 minutes or so, to get a refill from the Inlander kitchen. For me, it's about surviving the onslaught of deadlines. For Inlander reader Jamie Arthur, however, it's all about the Thomas Hammer taste. "I usually find myself searching out the coffee stops that serve it and returning to them," she says. (DW)

2nd PLACE: Roast House 3rd PLACE: DOMA Coffee

Best Brewery | NO-LI BREWHOUSE

Don't mistake consistency for an unwillingness to try new things. Sure, No-Li was built through the steady excellence of regularly available selections like the Born & Raised IPA and the Spin Cycle Red Ale, but the seasonal brews like the Winter Warmer Ale and the No Boundaries Pilot Series that allow the brewers to experiment means there are always fresh, tasty options for Spokane beer lovers. (DAN NAILEN)

2nd PLACE: Iron Goat Brewing 3rd PLACE: Perry Street Brewing NORTH IDAHO'S BEST: Slate Creek Brewing

Best Distillery | DRY FLY DISTILLING

These Eastern Washington pioneers in craft distilling produce all their vodka, gin, whiskey and bourbon using ingredients grown on local farms, proving that world-class spirits can come right from our own backyard. Fans might quibble over their preferred Dry Fly spirit, but can easily put aside those differences to recognize the impact the place has had on Spokane. (DN)

2nd PLACE: Bardenay 3rd PLACE: 21 Window Distillery

Best Ice Cream | BRAIN FREEZE CREAMERY

Whether you're a traditionalist or a serious foodie whose willingness to experiment includes your dessert, Brain Freeze Creamery's handmade ice cream satisfies. The basics like chocolate and vanilla are stellar, and constantly rotating specialty flavors like salted caramel, maple bacon or molasses cookie will thrill those with pliable palates. (DN)

2nd PLACE: The Scoop 3rd PLACE: Cold Stone Creamery NORTH IDAHO'S BEST: Roger's Ice Cream

North Idaho's Best Breakfast | MICHAEL D'S EATERY

M ichael DePasquale knows that feeding someone involves much more than food.

With an associate degree from the prestigious Culinary Institute of America and more than 30 years experience, including as executive chef at the Coeur d'Alene Resort's Dockside and Tito Macaroni's restaurants, DePasquale knows what it takes.

"A warm greeting, a clean atmosphere, a smile, a conversation, a big 'Hello' upon arrival and a big 'Thank you' upon leaving. this all adds up to 'feeding' someone," says the owner of Michael D's Eatery.

That's what brings loyal customers like Rick Carr, who reckons he's been ordering the same breakfast &mdash a modified Pasquale Scrambler &mdash since the restaurant opened in 1998.

"They're the only ones who can make my breakfast the way I enjoy it," says Carr, who owns Mix It Up boutique downtown.

Bruce Nordstrom, who walked over from his home several blocks away, has made Michael D's part of his routine for two years. "It's just a friendly environment," he says, sitting at one of four chrome stools along the counter.

Elsewhere, booths are packed with people of all ages and the room buzzes with happy diners loading up on chocolate chip pancakes, eggs Benedict, overstuffed omelettes and bottomless cups of coffee. On the wall are photos of local landmarks as well as several Groucho Marx-like caricatures of DePasquale and his trademark glasses, similar to the one that appears on the menu and outdoor signage.

And, like a junior high dance, chairs lining the waiting room walls fill up as hungry people help themselves to coffee and wait for their name to be called. DePasquale greets many by their first name.

"We get some old-timers who had their first date here and bring the grandkids," says DePasquale. "Folks who lived here years ago come back and are thrilled to see it still going and, of course, want to share their story." Some of them, he adds, used to come in as customers and now work at the restaurant.

His staff, says DePasquale, is the real reason for the restaurant's success. Nearly half of them have been with the place for more than 10 years.

"These people are Michael D's Eatery," he says, "I just have the mustache that goes with the caricature." &diams (CARRIE SCOZZARO)

Best Winery | ARBOR CREST WINE CELLARS

Arbor Crest could win this category simply on the basis of the stunning grounds of the Cliff House Estate that serves as its headquarters, sitting above the Spokane River and serving as a favorite stop for Northwest wine-tour enthusiasts. But it's the quality of the winery's 15 varietals and blends that lands Arbor Crest atop this category once again. (DN)

2nd PLACE: Barrister Winery 3rd PLACE: Townshend Cellars NORTH IDAHO'S BEST: Coeur d'Alene Cellars

Best Dessert | DOCKSIDE

The view is incredible, and we're not even talking about the lake outside this Coeur d'Alene Resort restaurant. Rather, it's the eyeful of towering ice cream filling the sundaes and shakes, the bright fruit covering the tarts and filling the cobbler, the array of carefully crafted and intricately frosted cakes. With sugar- and gluten-free options and hands-on cupcake decorating for the kids, it's easy to see why readers love dessert at Dockside. (DN)

2nd PLACE: Clinkerdagger 3rd PLACE: The Melting Pot

Best Bakery | ROCKET BAKERY

The seven Rocket Bakery locations challenge you to think of a bakery as much more than a spot to fill up on cookies or scones. In their respective neighborhoods, each serves as a community gathering place, perfect for quiet study, or catching up with friends over a coffee. It goes without saying you'll want a bagel or slice of cake to go with that. (DN)

2nd PLACE: Boots Bakery 3rd PLACE: Le Petit Chat NORTH IDAHO'S BEST: Bakery by the Lake

Best Donuts | DONUT PARADE

History oozes from the bricks of Donut Parade as voluminously as the coffee pours as a must-have alongside your maple bars or cake donuts. From the old-timey signs for hot dogs and ice cream on the walls to the logo on the side of the building, there's no mistaking Donut Parade for anything other than what it is - a classic Spokane landmark serving up a staple of American cuisine, typically by the dozen. (DN)

2nd PLACE: Krispy Kreme 3rd PLACE: Casual Friday Donuts NORTH IDAHO'S BEST: The Donut House, Hayden

Best Cidery | LIBERTY CIDERWORKS

L iberty Ciderworks co-owner Rick Hastings has a near-encyclopedic knowledge of cider.

He can tell you, for instance, that they use one of Thomas Jefferson's favorite apples (the Newtown Pippin) in the eponymous single varietal, the difference between English- and American-style cider (the former uses cider apples while the latter uses all-purpose apples), both of which are offered at Liberty, and what food pairs best with cider (cheese, richer foods, spicy foods, lamb, pork).

He also can break down the cidery's menu so that anyone, no matter how new to the beverage, can understand each varietal's composition.

To name a few: There's Stonewall, the product of what happens when Liberty's English cider meets Dry Fly whiskey barrels Turncoat, a blend of all-American apples and British hops Crabenstein, a funky blend of Dolgo crabapples and Gravenstein apples that has stayed on the menu since its Halloween debut and Jonathan, a customer-favorite single varietal that uses the apples of the same name.

"A lot of people still think cider has to be sugary-sweet," Hastings says. "Craft cideries are making cider and being truer to the apple and being truer to the art form. If you try a cider like that, you'll be impressed."

Hastings, who co-owns Liberty with Austin Dickey, discovered cider after looking for an alternative to beer with his brother and sister-in-law, who are gluten-intolerant. He told Dickey about his find, only to learn that Dickey had been making his own cider for years.

Before opening the tasting room in April of last year, the duo bottled its cider to deliver to local bars and restaurants, while also making frequent trips to the westside to distribute the cider in Seattle, something they still do.

It's been a strong first year for Liberty last month, Hastings and Dickey hired their first full-time staff member to help with the growing number of sales calls and deliveries, a trend Hastings hopes will continue.

"We'd like to become something that people really appreciate about Spokane," he says. "We've got a really amazing culinary scene that's emerging here. Spokane's getting cool, and cider is definitely in the mix of that urban vitality."&diams (AZARIA PODPLESKY)

2nd PLACE: One Tree Hard Cider 3rd PLACE: Twilight Cider Works NORTH IDAHO'S BEST: Summit Cider

Best Cupcakes | SWEET FROSTINGS

Judy Beebe, the co-owner of Sweet Frostings, says that she started her business with a simple goal: Make cupcakes that are worth the calories and worth the money. She accomplishes this by making her 58 varieties of cupcakes like they made them in the 1950s: with real butter and no artificial flavorings. (JAKE THOMAS)

2nd PLACE: Celebrations Bakery 3rd PLACE: Love @ First Bite NORTH IDAHO'S BEST: Stacies Cakes

Best Milkshake | MARY LOU'S MILK BOTTLE

Ed Ritchie, co-owner of Mary Lou's Milk Bottle, can tell you all about the details of the time-consuming process that goes into making their milkshakes, including how they use a Taylor batch freezer from the 1960s that slowly produces their own ice cream. But it's the butterfat, says Ritchie, that gives his shakes the creamy texture that distinguishes them from the others. (JT)

2nd PLACE: Zip's 3rd PLACE: Hogan's NORTH IDAHO's BEST: Paul Bunyan Famous Hamburgers

Best Fine Dining | CLINKERDAGGER

Remember those heady days when Spokane was the center of the world during Expo '74? Even if you don't, Clinkerdagger, which opened the same year as the fair, is still around and remains the standard for fine dining in the city, providing diners with a majestic view of the Spokane River while they feast on steaks, salmon and pasta. (JT)

2nd PLACE: Churchill's Steakhouse 3rd PLACE: Beverly's

Best Steaks | CHURCHILL'S

To get the best steaks in Spokane, Churchill's takes USDA Prime cuts of beef that have been fattened with grain. They are then aged in cryovac bags to seal in their juices before being cooked on a custom-made ceramic broiler that instantly sears the meat and leaves it with a nice crust. They are seasoned with a proprietary blend of spices before being served. (JT)

2nd PLACE: Wolf Lodge Inn 3rd PLACE: Spencer's

Sometimes you just want a hearty plate of comfort food, and Azteca has it down. Hungry patrons enjoy platos tipicos - enchiladas, burritos and tacos - while cantina revelers down pineapple jalapeño margaritas and refreshing cheladas. The kids' menu, assorted vegetarian options and heavenly desserts make Azteca a sure thing for all. (AMK)

2nd PLACE: Rancho Chico 3rd PLACE: Atilano's

Best Seafood | ANTHONY'S AT SPOKANE FALLS

Anthony's never fails to impress, with seasonal, local ingredients paired with fresh seafood and fish from the greater Pacific Northwest. With the early winter melt, now is the perfect time to take advantage of Anthony's amazing view of the Spokane River rushing over the falls, all while enjoying early spring's cold-water bounty. (AMK)

2nd PLACE: Milford's 3rd PLACE: Red Lobster NORTH IDAHO'S BEST: Fisherman's Market, Coeur d'Alene

Best New-To-The-Region Food Trend | FOOD TRUCKS

Tacos al pastor. Wagyu beef sliders. Jerk chicken. Inlander readers worship food trucks, dining al fresco at late-night venues, farmers markets and special events. Food truck devotee Morgann Russell says it best: "I was in desperate need of a life-saving meal when I (literally) stumbled upon the Bistro Box. Great folks and delicious food!" (AMK)

2nd PLACE: Ramen 3rd PLACE: Tapas/Small Plates

Best Burger | WISCONSINBURGER

I t hasn't even been a year since Wisconsinburger introduced its menu of Midwestern fare to Spokane, but the city already has decided that its burgers are the best around.

In April of last year, Jeff Nordvall and Laura Paisley opened the retro-style restaurant after traveling through the Midwest &mdash where they're from &mdash to visit family and making some nostalgic stops at mom-and-pop burger shops along the way. Back in Spokane, they used to own what was previously the Lantern Tavern, then a small, 12-seat bar, but after selling it, they wanted to do something bigger, something that harkened back to their Midwestern roots.

"It's kind of fun, we have this pride of where we're from and we're loving it here, too," says Nordvall.

They definitely feel the love from the surrounding South Hill neighborhood the restaurant is nestled into, but Nordvall says they also get customers &mdash especially transplanted Midwesterners &mdash making hour-long drives to come and dine.

Paisley thinks the draw is Wisconsinburger's dedication to freshness. "The biggest thing that makes our burgers delicious is that we fresh-grind the meat every day," she says.

The buns are delivered daily from Alpine Bakery, the fries and chips are hand-cut, the bacon jam found on the Spooner burger is made in-house and of course, the butter and cheese come from Wisconsin.

So far the Wisconsin burger has been the most popular on the menu. When you bite into that simple combination of lettuce, tomato, Wisconsin sharp cheddar and grilled onions, you taste the succulence immediately and a pile of juice quickly forms in the basket below to tangibly prove it.

As Spokanites scan the menu, Paisley says people usually have to ask, "What's a cheese curd?" Tiny balls of differently sized cheese curds &mdash a byproduct of the cheese-making process &mdash are deep-fried in Miller High Life batter. After popping one into your mouth, you know those greasy, golden lumps are dangerously addicting for any fan of things fried and cheesy. They come piled in a basket, or you can bite into them on the Awe Geez burger.

"The formula [for Midwestern food] is always burgers, fried cheese curds and frozen custard &mdash what we're working on now," Paisley says.

That deliciously dense dessert is on its way to the menu. &diams (JO MILLER)

2nd PLACE: Red Robin 3rd PLACE: Waddell's NORTH IDAHO'S BEST: Hudson's

Best Asian | GORDY'S SICHUAN CAFE

Don't let Gordy's unassuming storefront fool you: what's happening inside is as groundbreaking as it is popular. Fan Megan Read gets her Gordy's fix as often as possible. "Almost all the dishes are bursting with flavor, but the Gan Bian green beans are my 'must-have' every time - they are completely addictive!" (AMK)

2nd PLACE: Red Dragon 3rd PLACE: Bonsai Bistro

Best Italian | TOMATO STREET

Tomato Street's extensive menu of pizza, pasta, salads and calzones beckons satisfied enthusiasts back year after year. Wood-fired brick oven pizza is a standout, offering classic toppings alongside unique choices like jalapeño bacon and feta. Love pasta but can't eat gluten? With more than 10 gluten-free pasta options, this is the place to indulge. (AMK)

2nd PLACE: Italian Kitchen 3rd PLACE: Luigi's NORTH IDAHO'S BEST: Tito's Italian Grill, Coeur d'Alene

Best Special Diet Menu Options | BOOTS BAKERY AND LOUNGE

Boots Bakery and Lounge excels at laughing in the faces of dietary constraints. With a revolving and evolving menu that offers vegan and mostly gluten-free meals and baked goods, Boots is a favorite for the early morning and midday set. In the evening, Boots fits right in with a vast selection of innovative cocktails. (AMK)

2nd PLACE: Mizuna 3rd PLACE: Luna

Best Innovative Cuisine & Best New Restaurant | THE WANDERING TABLE

What makes the Wandering Table's cuisine so innovative? "We offer Northwest, Asian, Italian, French cuisine. everything you could find at other restaurants, you can find on our menu," says general manager Paul Dorazi. To get the most out of this diverse menu, corral a group of friends and share as many small plates as you can manage. Or opt for the chef's tasting. (AMK)

2nd PLACE: Nudo 3rd PLACE: Ruins

2nd PLACE: Nudo 3rd PLACE: Ruins NORTH IDAHO'S BEST: MickDuff's Brewing Company, Sandpoint


A Petite piece of culinary heaven

Darren Meltz March 15, 2020 101 views

“The world of food is so dynamic. I hope to never lose sight of how important and refreshing it is to keep discovering new foods, trends, flavours, cultures, techniques and thereby inspiring creativity!” When a chef expresses his food philosophy in these words, you can’t help but imagine that a gastronomic dream awaits when you enter his restaurant.

As we made our way from Cape Town to the beautiful town of Franschhoek, a million delicious things filled both our thoughts and our conversation. In a little under an hour, we arrived at the charming Le Quartier Français Hotel. Once we entered La Petite Colombe, we were welcomed by the most delightful hostess who showed us to our table by the window, overlooking the gorgeous gardens. The perfect spot in the house for a seasoned foodie.

We sipped our Zen garden – blood orange and sake – welcome cocktails as we perused the Chef’s Experience menu. Our nine course journey began with an elegant garden of “snacks” – Porcini lollipops, sherry glaze, porcini powder, thyme leaves. Chawanmushi (Japanese style steamed custard), confit chicken wing, langoustine and tom yum velouté. Smoked snoek paté and curried yoghurt labneh.

Whilst savouring each splendid snack and sipping on a glass of Morena Brut Rosé, we were joined by Head Chef John-Norris Rogers to tell us more about his inspiration for the menu. His recent travels to Japan have had a great influence on his cuisine and there are a number of Japanese themed items running throughout the menu including the authentic katsoubushi.

John and his team have incorporated their travels into the menu but have certainly not forgotten their local roots, using items such as smoked snoek, or Malay influences in their tuna. Just as it was mentioned it, the tuna arrived beautifully presented and accompanied by a Mullineux ‘Old Vines’ 2018. A delicious fusion of Western Cape flavours with avocado and coriander.

Before our next course, we were whisked into the kitchen to meet the rest of the team and learn more about the unique dish we were about to enjoy. The smokey savoury taste of katsoubushi complimented by scallop, pork and wild garlic was an Asian enchantment. Back at the table, we were presented with a real treat – Asian barbecue glazed duck breast, seared langoustine, mussels a la greque, sweetcorn puree, pea and pancetta verge and sweetcorn chowder finished with charred sweetcorn. It’s tough to single out a dish on this world-class menu but the fusion of flavours make this course a definite standout.

After our palettes were cleansed with watermelon sorbet and rose geranium foam, our glasses were filled with gorgeous Glenelly ‘Lady May’ 2014. We enjoyed a short breather as we anticipated our next entrancing dish. Herb crusted lamb loin, braaied lamb rib, salsa verde puree, smoked olive tapenade, lamb rib jus and lamb fat vinaigrette. As a lover of lamb, this dish spoke right to my heart.

Being quite a cheese connoisseur, I was excited at the thought of the Klein River Gruberg catalan I was about to try. Combined with honey glazed brioche, pickled pear puree, endive marmalade and candied pecan nut, it was something extremely special. The fresh and effervescent Avondale ‘Armilla’ 2011’s hints of citrus were just what was needed to prepare us for the sweet decadence which was to follow.

My one weakness is desserts and when the delicate creation of passion fruit chard, lime cheesecake coconut custard, pineapple gel, citrus cake, pineapple parfait, lime meringue and coconut caramelised coconut ice cream arrived, I could not resist diving right in. Fresh, light, fruity and just the way to end off such an incredible meal. Just when we thought our lunch was coming to an end, more sweet treats came our way. Chocolate cigars on tobacco leaves with coffee macaron and whiskey marshmallows which were torched at the table.

As the Cape sun began to slowly set, we enjoyed a coffee and liqueur as we reflected on what a special afternoon we had spent in what can only be described as a foodie’s dream. As this extraordinary Little Dove spreads its wings to a new space on Leeu Estates in April 2020, we cannot wait to share in more of Chef John’s vision for the future, “to never stop learning and discovering, without ever losing the importance of flavour.”


Elegantly mysterious Taj pairings

Food and wine pairings are nothing new to the discerning foodie. Taj Cape Town, however, is adding its signature flair to the affair by hosting a range of exclusive dining experiences this season for all to indulge in.Introduction

I recently attended one of Taj Cape Town’s food and wine pairings, hosted in the elegantly mysterious The Vault, adjacent to the hotel. I chose to attend the Creation Wines night, as I’ve only ever heard of this vineyard, and I was very keen to try a new range of wines. I was also very keen on the girl’s night out this invitation held, as we all know that dinner at the Taj Cape Town always promises to be a night to fondly remember in all its sparkling glory.

In a bid to offer locals and tourists alike a chance at fine dining in a magnificent venue this season, Taj Cape Town has graciously paired their extremely talented Executive Chef and all-round nice guy, David Tilly, to a few excellent vineyards, for a line-up that will have you chomping at the bit.The dinners cost R495 per person and includes a welcome drink and canapés, followed by a four-course dinner. Each food and wine pairing session has been designed for a maximum of 40 guests, which allows for a much more intimate experience in the candle-lit underbelly of The Vault. It also guarantees a chance to informally chat and cheers with the winemakers themselves as you feast on delicious offerings from Chef Tilly’s kitchen.

The series opened on 29 June 2019 with a stunning collaboration with La Motte Wines. I attended the Creation Wines pairing on 26 July. Upcoming pairing sessions are taking place on 30 August (Paul Cluver), 13 September (Anthonij Rupert), 4 October (Tokara), 25 October (Klein Constantia), and on 15 November (Simonsig).

The experience

Built in the 1920’s as a walk-in bank vault for the African Banking Corporation, The Vault lends itself beautifully to this intimate celebration of food and wine. Bathed in candle light and tucked away from the busy city centre, this is where you can indulge in a few hours of excellent service, mouth-watering creations and a selection of delectable wines.

Our night started off with a welcoming Viognier Rosé 2019 from Creation wines, paired with a few gorgeous rounds of canapés. As the room started to fill, the excitement was tangible, and the hushed murmurs became ever so slightly more animated as the diners glimpsed the menu and the display of wines.After a few opening remarks and a run-down of the menu by Chef Tilly himself, corks were popped and plates made their way down into the vault. Our starter was seared tuna with tandoori pineapple, avocado and passion fruit, beautifully paired with Creation Wine’s deliciously young Sauvignon Blanc 2019.

The entrée of roasted beetroots, smoked goat milk and crispy pork belly stole my heart in its entirety. Paired with Creation Wine’s elegantly textured Reserve Chardonnay 2017, I was in my happiest of places. A quick scan of the room confirmed the exquisite pairing as I could only see broad smiles and glasses being clinked mid-air.

The main course was as superb as the Reserve Pinot Noir 2017 it was served with. Aged beef filet, potato and cheddar millefeuille, braised kohlrabi topped with a red wine jus, this was honestly a full sensory experience. Self-confessed experts at Pinot Noir, this interpretation by Creation Wines made a flawless dining companion for the layered creation of Chef Tilly.

After a Taj-trademarked showstopper palate cleanser (without giving too much away!) it was time for dessert: vanilla poached pear, cinnamon shortbread, dark chocolate sorbet and caramel sauce, paired with probably my most favourite wine of the night – Creation’s Syrah Grenache 2017. A sweet ending to a great night of conversation, laughter and culinary stories.

In conclusion

Once again, Taj Cape Town has managed to turn the ordinary into something extra-ordinary with a sprinkle of magic on top. With these creative food and wine pairing events, they say goodbye to old, tired and conventional assumptions about food and wine, and invite you to play with your food and be surprised by the unusual flavour combinations. They are pushing the boundaries with their innovative dishes, without losing their authentic and honest connections to good, local food and wine.

A delightful evening that I would strongly recommend you book for soon!

Due to limited seating available for these dinners, it is highly recommended that bookings are made early to avoid disappointment.


Watch the video: Quick u0026 Easy Home made TUNA Sandwich Spread w. Pineapple (May 2022).