108 - Copenhagen

One of the attractions of a short new year break to Denmark's capital city, Copenhagen (Kobenhavn) is the opportunity to experience their amazing culinary skills particularly with seafood. 

Nordic food has become fashionable in recent years featuring in several TV shows and reviews. Scientific Research at the University of Copenhagen has found traditional Scandinavian cuisine to be every bit as healthy as its Mediterranean counterpart with emphasis on locally sourced fresh produce and delicate preparation.

We started our tour at 108 which is sited in a former whale meat warehouse with floor-to-ceiling windows and water views; bare concrete and a semi-open kitchen giving it a cool Nordic style.

108 sprung from the world-renowned restaurant, Noma, whose Head Chef and recipient of 2 Michelin stars, Rene Redzepi, is often cited as the founder of the New Nordic Cuisine. The Chef at 108 is Kristian Baumann, once an apprentice of Redzepi, who now also boasts a Michelin star for his success at the restaurant.


Arriving on a cold wet evening we were warmly welcomed by the friendly and attentive staff who recommended a Gin & Tonic using this Scandinavian gin from Nordic Spirits Lab.  Infused with Aqvavit botanicals we were equally enthused by its great flavour - so much so that we purchased a couple of bottles at the airport to bring home. Akvavit traditionally contains coriander, angelica and lemon peel but it is the caraway and dill which really adds the the Nordic essence to this refreshing gin.


The menu offers plenty of pickled, cured and fermented ingredients on the 'no rules' menu, from which you pick as many dishes as you like. On recommendation from our table staff, all of whom were extremely well informed about the ingredients and preparation of every dish, we chose a selection of smaller plates and then one larger plate to share.  Every dish was beautifully crafted visually and each one contained its own flavoursome character.  Combined with their own freshly baked bread we were completely satisfied both in terms of appetite and flavours.

Glazed Pork with last year's Pickles

The Glazed Pork was 'melt-in-the-mouth' balanced with the acidity of the pickles. Last year's pickles are more mellow than fresh pickles and have a wonderfully dry chewy texture with lots of flavour.  

Raw Shrimp, Mushroom and White Currant

Jerusalem Artichoke with Caviar

The Raw Shrimp was incredibly flavoursome being lightly cured in the oil and white currant dressing.  The delicate white mushrooms, thinly sliced and arranged like the petals of a flower were a perfect match with the prawns and white currant.



Jerusalem Artichoke combines so well with the Royal Belgian Caviar to give exciting texture contrasts and flavour combinations.

Brown Beech Mushrooms with Smoked Egg Yolk

Our larger sharing plate was Brown Beech Mushrooms with Smoked Egg Yolk and Grilled Greens. Also known as Buna shimeji (Hypsizygus tessellatus), it is an edible mushroom native to East Asia but it is cultivated locally in temperate climates in Europe where it grows mainly on Beech trees.  Although bitter when raw, once cooked they are considered to be one of the most flavoursome of all the edible mushrooms. They were dusted in seaweed and dried mushroom before flash frying to give a Tempura style.  Crunchy, nutty and full of flavour they were perfectly paired with the subtle Smoked Egg Yolk sauce.  The grilled Greens were fresh and light  and topped with thin slices of grilled Butternut Squash.  Now, I am not a huge fan of the Butternut but I could eat these all day long.

All in all we had four smaller plates and one larger one, freshly baked bread and a couple of glasses of Sauvignon Blanc.  Together with 2 G&Ts and filtered water the bill came to £200 which is not cheap but so worth it for an exciting night out enjoying good food in a great restaurant.

The Wheelhouse, Falmouth, Cornwall

If you love unadulterated, fresh-off-the-rocks shellfish, get yourself straight down to the Wheelhouse and it will not disappoint. Make sure you ring up to book first as this is a 'must-visit' destination in Cornwall and they only open Wednesday to Saturday.  Despite having no website, no twitter and no email they can be booked up for months ahead; especially in the Summer.  It's fame all comes down to word-of-mouth recommendations, which have to be the most reliable sources of real-life opinions when you think about it.

So, what is all the fuss about?  First and foremost it's the quality of the shellfish which is mainly locally sourced (apart from the prawns), extremely fresh and beautifully prepared.  Secondly it is the welcome. This is a restaurant with a surreal, almost storybook-style, tea party atmosphere run by enthusiasts and enjoyed by seafood lovers.  None of your pastel greys and minimalist lines here; the eclectic decor features floral satin wallpaper, illuminated seashells, golden painted cherubs clutching candles and shelves adorned with hats from all walks of life.



We were a large party of 13 hungry tummies and opted for a set menu as recommended by the owner Tina Hopton.  She welcomed us to a table in the centre of the small 'living room' and recommended their modestly priced but very drinkable white wine to accompany our meal.  It took little encouragement for us to try on the various hats for a group photo as the homely, relaxed vibe encouraged our fun loving fan-fare to get stuck in. Having said that there are quieter corners of the room for those wanting an intimate setting to sit and savour the shellfish delights.

Sailors Mussels

Thai Prawns

Our set menu was a bit of a mystery, although exciting, as we had no idea what was to come.  First to arrive were copper bowls brimming with plump and juicy mussels under a blanket of steam, like delicious smelling mist over a moonlit millpond. Some were served Sailor style with white wine, thyme, cream and garlic, others were Thai style with chilli, lime and coconut.  This is very much a hands-on eating experience, as it should be with shellfish, and sharing is the order of the night.  No flimsy napkins here, messy hands is obligatory, but they do provide large bowls of hot water and lots of kitchen rolls to clean yourself up as you go.  


Bowls of skinny fries and tasty could cous cous salads arrived regularly, accompanied by water and of course the wine.

Garlic Prawns

Fresh Crab

Next course was sautéed prawns, again split into two flavour combinations; Garlic Shell-on Prawns and Spicy Peeled Prawns with ginger and chilli.  All the ingredients were fresh so the garlic and chilli really played their part in making these dishes burst with flavour. 


By this point we began to wonder what palate pleaser could be next and we were not disappointed when the waitress arrived, arms bearing copious amounts of meaty whole fresh crab. Prepared in fresh garlic butter and herbs, they were presented (overflowing) in the now familiar copper bowls. Plenty of claws to extract juicy meat from as well as the white and brown body meat which led to intense concentration as our ingenuity was tested to get the most out of these crustaceans. Always a challenge to get the entirety of the crabmeat out but no worries as they boxed up the rest for us to take home.

For the grand finale, we were blessed with pearly scallop shells encasing their sweet meat, vibrant coral roes attached. These had been lightly seared to perfection with an intense citrus butter which included lemon peel. The flavours were intense but mellow and buttery all at the same time and each scallop had been cooked just enough to seal its flavour yet maintain a soft, pillowy texture (something not easily obtained by any means). 

We sensed a slight Portuguese influence at The Wheelhouse with the copper (cataplana) bowls, the fresh high quality shellfish, and all round enthusiasm.  This was further reinforced by the presentation of complimentary Port tasters at the end of the meal.  It turns out that Tina has spent some time in Portugal and was impressed by the way they do this sort of food - who am I to argue?

South Sands Hotel, Salcombe, Devon

South Sands Hotel, Salcombe, Devon

South Sands view

Pan seared scallops

This contemporary boutique hotel is situated right next to the beach in South Sands Bay just over a mile from Salcombe. 

The beautiful beachside restaurant serves fresh local seafood expertly prepared and presented.  An emphasis on local produce ensures freshness and quality in their flavoursome dishes. 






For starters I opted for the pan-fried scallops with minted pea ketchup, Parma ham crisp and lemon pea dressing.  The lightly seared scallops were fresh and succulent and melted into the subtle flavours of the pea and lemon. 

Pan fried turbot

River Exe mussels

For main courses we ordered the River Exe mussels and the 'fish of the day'. The mussels were described as 'mariniere style' and the chef certainly produced a delicious variation of the French classic dish.  The sauce was creamy, almost Béchamel in texture, and packed with flavours of garlic, ginger and herbs.  The 'fish of the day' was pan-fried Turbot with a sweet chilli chutney.  Always a favourite of mine this did not disappoint.  The meaty fish was white and moist with a  crispy skin which was a tasty treat.

Fish sharing tapas plate

Grilled sardines

Other dishes worthy of a mention included the beachside sharing tapas fish dish which comprised calamari (in a light batter), smoked salmon and char grilled prawns along with the grilled Cornish sardines with tomato chili and lime dressing.  Both superb as starter, main or just to share with a beer or glass of wine.







These are just a few examples of the wide range of excellent seafood dishes on offer at the South Sands Hotel.  We look forward to returning to enjoy some more of them. 

Garfish Restaurant - Manly Harbour, Sydney, Australia

Manly Beach

Described as Sydney's favourite beachside mecca, who could fail to love the swathes of golden sandy beach and the sparkling turquoise sea. We were lucky enough to visit this area over Christmas when visiting our daughter and her partner.  They have been living in Sydney for over 2 years now and are totally enraptured by this beautiful city and all that his has to offer. On a clear and sunny hot day in mid-December we were guided by Louise and Dean on an 8Km walk from Spit Bridge to Manly Harbour.  This well maintained coastal path follows the contours of North Harbour and offers magnificent views of the coastline, wooded areas and elegant properties. Manly Harbour is a tranquil wharf location with views towards Sydney Harbour but just a few minutes walk through the bustling promenade brings you to Manly Beach with its ocean surf.

For lunch we had booked to eat at Garfish, an award winning restaurant on the East Esplanade. This restaurant is all about fresh fish and first impressions were good with the light airy space, modern furnishings and friendly staff.  The restaurant was packed with a mix of tourists, locals and business people all there with one thing in mind - great seafood.  The menu was presented on a simple brown paper format (bit like a paper bag with writing on) and presented a problem - how could we choose when everything looked amazing?

King Prawn & Avocado

Snapper Pie

Sydney Rock Oysters

Our helpful waitress was well informed and offered plenty of sound advice to help with our choices.  The menu items were carefully presented to offer something for everyone.  For instance, oysters could be 'natural', 'crisp fried with ginger and mirin', 'as a shot with Bloody Mary, 'wood roasted with bacon and Worcestershire sauce' or a mixed plate of them all.  Always the oyster purist, I opted for the 'natural' which were delicious.  They were Sydney Rock Oysters from the central coast area of Lemon Tree Passage and they were creamy with a mild mineral finish.  Absolute heaven with  a crisp Sauvignon Blanc. Other shellfish on offer included Moreton Bay Bugs (a speciality of the restaurant), Live Rock Lobster and New Zealand Scampi.  Mains ranged from Crisp Fried Whole Baby Barramundi to King Prawn with Avocado.  I opted for the Snapper Pie.  Combining the Australian penchant for good pies and, in my opinion, one of the best white fish, there were large pieces of Snapper in a creamy Soubise  sauce (Bechamel with onion puree) topped with a light flaky pastry. Wholesome and delicious ! 

Following our meal we enjoyed what is generally known as the 'best commute in the world' by catching the ferry from Manly Harbour to Sydney Harbour, a picturesque journey of about 1/2 hour in the warm afternoon sunshine.  Now I am back in London I think I may be working in the wrong place !

Roast Monkfish & Prawns with Spelt, Quinoa and Rice

Simple to prepare, tasty and healthy this is a great dish to prepare for supper with friends.  Use skinned tail fillets of Monkfish, season with a little sea salt and freshly ground black pepper and leave in a cool place for about 1/2 hour.  Drizzle the fillets with Olive Oil and bake in a closed casserole in a hot oven for about 15 minutes. I used a ready mix pack of Spelt, Quinoa, Red Rice and Wild Rice from the LOVElife range at Waitrose which only requires microwaving for 1 minute.  Serve the fish on top of the Spelt, with a few steamed Prawns, drizzle with a little Olive Oil and serve with Curly Kale on the side.  Delicious.