FOOD
Recipe:
Pan-fried Potato Gnocchi
4 large baking potatoes
65g plain flour
1 egg yolk
50g grated parmesan
Salt
A glug of olive oil
• Bake the potatoes, when cool,
peel and mash until smooth.
• Add egg yolk, flour, Parmesan
salt and mix to a dough; If too
wet add more flour or too dry a
splash of water.
• Working on a floured surface,
divide the dough into four and
roll each quarter into a long
sausage shape.
• Cut into 3 cm pieces.
• Bring a large pan of salted
water to the boil, drop in
gnocchi and when they float to
the top they are ready.
• Drain.
• In a frying pan heat olive oil,
when hot fry the gnocchi until
golden.
• Serve with fresh pesto and
Parmesan shavings.
Dillon Wilkinson-Avis
Seaview Hotel Chef
savour the flavour
A
fine Champagne dining experience and a
classic English tea are two of the gastronomic
delights on offer at The George Hotel in Yarmouth
this Spring.
Hosting the Champagne event on April 30 at
7.15pm will be Kevin McKee, UK Director of the
famous Family Taittinger company.
Each of the menu’s four courses will be
accompanied by a different glass of chilled
Taittinger, with a fine red wine to accompany the
main course.
Kevin will guide guests through his selection of
Champagnes and food pairings, while telling the
story of Champagne and the history of this worldfamous Champagne house.
On May 7 at 3pm, there’s a very special
afternoon tea with Fiona Brooke, the great-great
granddaughter of Arthur Brooke, founder of
Brooke Bond tea.
Whilst guests enjoy the classic English afternoon
ritual with delicious teas, sandwiches and cakes,
Fiona will tell the story of her ancestor’s rise to
success from a single shop in Manchester in1869.
Tickets for the Taittinger event are £80 and for
the afternoon tea are £23.
www.visitilife.com
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