Monday, 2 October 2017

Taste Swansea Magazine - Issue #12 (Oct/Nov 2017)

Autumn is here and so is Issue #12 of Taste Swansea magazine!

As usual, this edition is crammed full of delicious foodie content, with news, reviews and expert opinion along with recommendations of where to eat across Swansea, Gower, Neath and Llanelli. The magazine is available in its digital format below, and will be out in print from 6 October.

The magazines are taken to many outlets across the city and beyond, but please get in touch if you want us to point you in the right direction of a printed copy.

(Link not working? Try clicking here)



There's plenty to get your teeth into this issue:

  • Cauliflower Power - Innovation and development chef David Llewellyn takes a look at the ways we can prepare the wonderfully versatile veg, cauliflower!
  • Culture Unlocked: High Street - In his final issue, our editor Chris Carra and local arts writer Mark Rees look at the culture and cuisine in and around Swansea High Street.
  • Five to Try: Takeaways - Forget going out if the weather's bad - stay in and try these places!
  • Boozy Dude - Adam Sillman returns to highlight three of his favourite autumn drinks.
  • Student Eats - Monique Djarn is back with a super pea soup recipe.
  • Foodie News, Local Produce Markets, Cookery Book Review 
  • ...and more!

Please remember to support our advertisers. It is thanks to them that this magazine exists. Tell them Taste Swansea sent you!

Tuesday, 11 July 2017

David Llewellyn: Return of the Mackerel

Originally published in Taste Swansea magazine, Issue #11, July 2017

With barbecues across the country tentatively waiting for the sun to be out long enough to fire up, make sure you have some mackerel nearby - just one of the ways to serve this beautiful fish, as innovation and development chef DAVID LLEWELLYN explains.

Growing up beside the sea has always heavily influenced me. I continuously miss the beauty of our coastline whenever I am away. But it is not just the scenery and serenity I miss – it’s the glorious list of fresh seafood it provides.


Fresh fish on display is a true spectacle, and none holds the same striking beauty as mackerel. A member of the tuna family, these beautiful fish are packed full of goodness and being caught just off our shores they arrive to our local markets in stunning condition. Mackerel are naturally an oily fish, so love acidic and smokey flavours.

Simply rub all over in olive oil and sea salt, and put straight on the BBQ for a few minutes each side until the flesh just falls away from the bone. Squeeze over plenty of fresh lemon juice and serve with a light fresh watercress salad for a simple gorgeous supper.

To elevate it, ask your fishmonger to fillet the fish for you then mix together some chopped tinned anchovies, diced sun-dried tomatoes, flat leaf parsley, fresh breadcrumbs and lemon zest. Place one fillet skin side down, then spoon your stuffing mix on top. Place another fillet on top so the filling is encased and the skin is on both sides. Tie with some butchers string to stop the filling escaping and drizzle over some olive oil and head back to the BBQ!

Pickling is once again on the forefront of cook’s minds and some pickled cucumber, sliced fresh red chilli and spring onion makes an excellent addition to smoked mackerel on toast. Continuing on the theme of toast, a pate is always a crowd pleaser and great to share.

For a super tasty mackerel pate, take two smoked mackerel fillets and two small fillets of fresh filleted mackerel. Wrap the fresh fillets in foil and bake in the oven or BBQ for around 8-10 minutes until the flesh flakes away from the skin. Set aside to cool, but keep all the juices.

In a large mixing bowl add a heaped tablespoon of soft unsalted butter and mix until light in colour, then flake in the fish (both smoked and cooked fresh), and all the lovely cooking juices. Add two tablespoons of Greek yogurt or crème fraiche and a teaspoon of creamed horseradish.

Season with salt and pepper, a squeeze of lemon juice, and some finely chopped herbs (chives, dill and chervil are all fantastic). Once mixed taste and season to your preference. Serve with fresh bread and a citrusy IPA from one of Taste Swansea’s Boozy Dude recommendations, for a light lunch or party pleaser.

Monday, 10 July 2017

Taste Swansea Magazine - Issue #11 (May/June 2017)

We're back! Issue #11 of Taste Swansea magazine is here!

Slightly later than originally planned, this edition is well worth the wait as it's packed full of excellent foodie content, with news, reviews and expert opinion among recommendations of where to eat across Swansea, Gower, Neath and Llanelli. The magazine is available in its digital format below, and will be out in print from 14 July.

The magazines are taken to many outlets across the city and beyond, but please get in touch if you want us to point you in the right direction of a printed copy.

(Link not working? Try clicking here)



Here's just some of the great content you will find in Issue #11:

  • Foodie Walk Guide - We've put together a guide to international eating around the city centre - from Italian to Turkish, your tastes are covered with our map!
  • Return of the Mackerel - Innovation and development chef David Llewellyn gives us some easy but effective tips on how to make the most out of mackerel this summer.
  • Culture Unlocked: St Helen's - Our editor Chris Carra and local arts writer Mark Rees look at the culture and cuisine around the area of St Helen's.
  • Five to Try: Worth a Drive - This popular feature offers five places to try after a good drive. 
  • Boozy Dude - Adam Sillman returns with a refreshing article, highlighting three of his favourite summer drinks.
  • Student Eats - Danish student Monique Djarn takes a look at making your own ice cream and reducing waste.
  • Foodie News, Local Produce Markets, Cookery Book Review 
  • ...and more!

Please remember to support our advertisers. It is thanks to them that this magazine exists. Tell them Taste Swansea sent you!

Tuesday, 2 May 2017

Taste Swansea Magazine - Issue #10 (May/June 2017)

Welcome to Issue #10 of Taste Swansea magazine, which has a fresh new look!

While we may look a little different, the same superb foodie content remains, with delicious foodie news, expert opinion and lovely recipes from our expert contributors. The magazine is available in its digital format below, and will be out in print from 6 May.

To find your nearest free printed copy, please get in touch and we will point you in the right direction. But for instant access to the digital issue on your phone, tablet or computer, check out the new issue below!

(Link not working? Try clicking here)



Here's a taster for what you will find in Issue #10:

  • Making the Most of Asparagus - Taste Swansea's innovation and development chef David Llewellyn take a look at in-season asparagus, and gives his tips on how to get the best of this wonderful vegetable.
  • Culture Unlocked - In this brand new feature, editor Chris Carra and arts writer Mark Rees take an in-depth look at the culture and cuisine on offer at the Dylan Thomas Centre
  • Five to Try: The Kingsway - This famous street may have a bit of a bad reputation, but it's actually a gem for foodies. 
  • Boozy Dude - Adam Sillman is back with three excellent drinks recommendations.
  • Student Eats - Danish student Monique Djarn returns to give us some tips on how to make the humble wrap last a little longer.
  • Foodie News, Great Foods of China, Local Produce Markets, Hot Products 
  • ...and much more!

Remember to support our advertisers - without them, this magazine wouldn't exist. Tell them Taste Swansea sent you!

Our next issue will be out in July. Please get your foodie news, events and advertising queries in before the end of May. Get in touch today!

Monday, 6 March 2017

Taste Swansea Magazine - Issue #9 (March/April '17)

Spring is (kind of) here, and so too is Issue #9 of Taste Swansea magazine, which is once again full of delicious foodie news, expert opinion and lovely recipes from our enthusiastic contributors. The magazine is now available digitally below, and will be out in print from 10 March.

Looking for a printed copy? Please get in touch and we shall point you in the right direction. But for instant access to the digital issue on your phone, tablet or computer, you can check it out below!

(Link not working? Try clicking here)



What's in store for Issue #9?

  • Making the Most of Wild Garlic - Taste Swansea's innovation and development chef David Llewellyn looks at wild garlic which grows across Swansea, and how best to use it this spring. 
  • Vegan Shopping - Vegan champion Danny Rees runs us through some of the best things to add to your shopping list if you are seeking a plant-based lifestyle.
  • Five to Try: City Centre Fry-Ups - Who doesn't like a full English? We highlight five city centre cafes offering great breakfasts. 
  • Boozy Dude - Adam Sillman returns to recommend some superb springtime tipples.
  • Life in the Kitchen: Mary Bea Miller - The American cook, who rustles up favourite dishes daily at Brynmill Coffee House, takes some time to chat with us about her love of food. 
  • Student Eats - New contributor Monique Djarn reveals her tips for a quick, cheap and nourishing student breakfast.
  • Foodie News, Local Produce Markets, Real Recipes, Hot Products 
  • ...and much more!

Don't forget to check out our back page which includes some exclusive offers for Taste Swansea readers dining in Llanelli's East Gate development!

Our next issue will be out in May, so please get your foodie news, events and advertising queries in as soon as possible. Get in touch today!

Wednesday, 4 January 2017

Taste Swansea Magazine - Issue #8

Happy New Year!

We return with our winter edition - Issue #8 - of Taste Swansea magazine, which is packed full of foodie news, opinion and recipes to keep you warm this winter. It is now available in both digital and print formats (print from 6 January).

If you are looking for a printed copy, please get in touch and we will point you to your nearest outlet. If you'd prefer to check out this issue on your phone, tablet or computer, the digital copy is instantly accessible below!

(Link not working? Try clicking here)



What will you find in Issue #8?

  • Chocolate: The Food of Love - Innovation and development chef David Llewellyn looks at how chocolate can spice up any mealtime, especially around Valentine's Day!
  • Becoming Vegan - Avid vegan, chef and primary school teacher Danny Rees explains why taking up a vegan lifestyle actually makes you a hero.
  • Five to Try: Hotel Fine Dining - Which hotels in the Swansea area are worth trying for their fine dining menus?
  • The Great Foods of China: Culture - Gigi Gao of the Favourite Authentic Chinese tells us how she's bringing Chinese culture to Swansea. 
  • Life in the Kitchen: Nick Jones - The Plough and Harrow's head chef talks about his favourite foods and his love of Swansea Market. 
  • Michelin Uncovered - Steve Homer gives us the lowdown on the Michelin Star system and what it actually means for Swansea.
  • Foodie News
  • Local Produce Markets page 
  • ...and much more!

Our next issue will be out in March, so please get your foodie news, events and advertising queries in as soon as possible. Get in touch today!

Thursday, 27 October 2016

David Llewellyn: A Toast to Spice

Originally published in Taste Swansea magazine, Autumn 2016

The one thing we can all agree on when it comes to autumnal eating is the emphasis on spices in pretty much everything we eat, from soups to desserts. So in this issue, Taste Swansea's innovation and development chef DAVID LLEWELLYN is back to share with us a delicious spice blend that can be used to add a wonderful warming flavour to all autumnal dishes.

As autumn begins, the nights draw in and offer us the chance to snuggle down to a warmer, more comforting style of eating. We are all guilty of wanting that 'hug' from certain foods and in this issue I want to share my spice blend recipe and show, with a little imagination, how easy it can be to achieve beautiful, warming winter spiced meals and drinks.

For the spice blend just add together the following ground spices:

1 tbsp ground cinnamon
1tbsp ground nutmeg
½ tbsp ground cloves
1 tbsp ground ginger
½ tbsp ground cardamom
1 tbsp ground star anise
¼ tbsp ground black pepper
Zest of one tangerine

This blend can be added to any bread or cake recipe or even scrambled eggs to give them a lovely winter feel. It's perfect in Welsh cakes, with the only problem being you can't stop yourself at just one!


To create a simple but beautiful warming soup, take one large head of cauliflower and chop into chunks. Dice one medium onion and a clove of garlic, and sweat off in a drizzle of olive oil until soft, then add a small tablespoon of the spice mix and cook out for a further few minutes. Once the spices have cooked out, add in the cauliflower and 500ml of stock (either chicken or vegetable) and cook for around 10 to 15mins. Add 100ml of double cream then blitz to whatever consistency you like. Season with salt, then pour into big bowls and top with some crispy bacon or some extra cauliflower florets roasted in the spice mix, and – of course – some warm crusty bread.

As this is the season for entertaining another great idea is to add a good sprinkle of the spice mix into some sausage meat along with a handful of sultanas, some green chilli, fresh parsley and coriander. Mix well and season. Chill the mix for one hour then take out a sheet of pre-rolled puff pastry. Roll up the sausage meat to create one long sausage roll. Return the sausage roll to the fridge for 30 minutes. Once chilled, cut in to bite-sized pieces, brush with egg yolk and cook in an 180C preheated oven until golden brown and the juices run clear. Serve warm and, for that special touch, add a large pinch of mild curry powder and good squeeze of lemon juice to some mayonnaise and mix well. Grab these while you can because they wont be around for very long!

Spice also work well in desserts. I mentioned the mix is perfect for baking, but certain spices are great in cold desserts too. For a lovely addition to a crème brulee take 400ml of double cream, 100ml of milk, a splash of vanilla extract and 3-4 cardamom pods, then bring to the boil, leave to infuse and cool to room temp. Whisk together 8 egg yolks and 75g of caster sugar then pour the cooled cream and milk onto the eggs and sugar, whisking well to avoid lumps.

Pour this mix through a sieve into oven-proof dishes or ramekins. Place these in a roasting tray, then pour water into the tray until it's half way up the side of the dishes. Bake at 95C for around 30-40 minutes until set, but with a little wobble. Serve with some fresh orange segments and grate over a little dark chocolate. You can even get that trademark crack by covering the tops with caster sugar and using a cook's blowtorch or grill to caramelise it. There really is no limit to what you add a lovely autumnal touch to.

You can change the amounts or add in new spices to make it your own mixture. Just have a go and see what magic you create!