sesame_tuna_sauce messine_recipe

Sesame Tuna and Modified Sauce Messine

Just as much as I easily find good cuts of meat in the Haringey wing of Seven Sisters, well sourced tasty fish is equally as impossible to find. So when I crave it, I make it a proper treat, spending a bit more, but trying to find some sustainably sourced fish. In this case, I got a chunk of tuna from Wholefoods, together with some sea asparagus, and I planned to make something very special with them.  Sauce Messine is a traditional French sauce used for fish – it’s in Elizabeth Davis’ book and I’ve made it a few times, although I almost never have the exact ingredients needed. As usual, I have allowed myself to make some adjustments and the result was simply delightful. This recipe serves two.

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The Savannah Bar & Restaurant

“Communication is the creative expression of all that’s within us (…) creativity combines will and consciousness and moves us forward into the future. When we create, we make something that has not existed before.” Forgive us the initial mindful quote, but I had to start with this because I believe that for the first time, during The Savannah opening party, I was asked a very important question: why the blog? Given the mundane occasion, I doubt the question was intended to create such deep thoughts in me. Yet, as I was sitting in the stunning surroundings of the newly opened Savannah restaurant, where everything around whispers introspection, where the relaxing décor and the video projections on the wall make time slow down, the simple truth came as an answer.
We write for self expression, we write because we are larger than life and we need a personal project, we write about food because we cook, and we cook – again – not only because we love eating but because it is another form of self expression. Yes, of course, the aim is to become a better and recognised version of ourselves, and we are aware of the effort and time that takes.

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