MENU dorset issue 16 MENU16..dorset pdf issue 16 | Page 16

NEWS Brewed Awakening A fter booking a place in every self-respecting bar and drinks cabinet in Dorset – and beyond, with their Dorset Dry gin, Conker Spirit have a new bottle of something special for you. Their Cold Brew Coffee Liqueur is a response to overly sweet coffee ‘flavoured’ products and instead packs in a proper espresso taste using beans from Dorset’s Beanpress Coffee Co. The cold brewing method extracts more fruity chocolate notes resulting in a drink that’s dark, rich and delicious with no need for additives or flavourings. Conker’s Cold Brew Coffee Liqueur is one of the first of its kind in the UK and all hand made in Dorset. Go to www. conkerspirit.co.uk for more details of where to buy a bottle for an RRP of £30. The black bottle will look great next to a bottle of Conker's Dorset Dry gin. Doctor Range 16 I t has to be the food lovers heat source of choice - the iconic Aga. A long-time stalwart of the traditional country kitchen, today Agas have become a mark of status, a must-have installation, available in a rainbow of shades and with top designers getting in on the act with limited editions. And did you know that some Agas can be controlled by your mobile phone or a QualiTy lOcal ingrEdiEnTs remote control, switched on when you’re away from home? sunday lunchEs For Aga/Rayburn engineer Steve Smith, the range has been a life-long mainstay with childhood memories of frost-nipped hands revived with the cOsy cOrnErs & lOg FirEs Aga’s glow, toasty slippers on a winter’s night and sickly piglets coaxed back to health by the Aga’s warmth. Now with chef and Menu writer Ali Smith, chrisTmas BOOKings BEing TaKEn he has founded Rural Ranges; a new local independent company servicing, maintaining and installing Agas and Rayburns in Dorset and beyond. Rooted in the past but with eyes firmly to the future, Rural Ranges specialise TuEs-saT: 12-3pm / 6-9pm in electric Agas and the latest models but should your range be a pre-war sunday: 12-3pm veteran they’ve got that covered too. Go to www.ruralranges.co.uk KiTchEn OpEn: How to look after your Aga Eat Their Words Our favourite cookbook this month 1. Your Aga needn’t be tricky to clean enquire about our – wipe as you go to keep your range in special gourmet food tip-top condition. Swiss Shavers easily and wine flight evening. remove greasy marks and negate the need for scrubbing. 2. Keep your hot plates healthy and efficient when not in use – paint with vegetable oil to avoid rusting. Side dishes can often be the best bit of your meal. Food writer 3. Refurbish your Aga - new chrome and chef Ed Smith slides them front and centre with this domes give a slick modern feel. collection of 140 recipes taking in pulses, roots, vegetables Web: www.halfmoonmelplash.co.uk 4. Re-enamelling a tired top plate can and grains. From anchovy-dressed chicory to warm radishes Email: give [email protected] an older Aga an instant lift with anise and carrots with brown butter and hazelnuts to red 5. A new colour scheme for your home, Facebook: thehalfmoonmelplash rice with beetroot, feta and wild oregano, it’s full of inspiring a new colour for your Aga – anything is answers to the age-old question of what to accompany your Twitter: @pubhalfmoon possible with re-enamelling. main course with. Recommendations for what to serve them On The Side: A Sourcebook of Inspiring Side Dishes by Ed Smith (Bloomsbury, £20) Tel: [phone] alongside feature on every dish too. The half moon, melplash, Bridport dT6 3ud www.menu-dorset.co.uk