Georgie Loves… A Taste of Adventure
One of the joys of living in London is how easy it is to find a taste of countries I've visited and loved; just a mouthful can transport me back to some of the happiest travel experiences of my life. So I’m delighted to share some of the best curries, ceviche, the perfect flat white and other dishes that remind me of my adventures…
GRANGER & CO
Australian
Avocado on toast was Bill Granger’s gift to Notting Hill and the world, alongside ricotta hotcakes oozing with honeycomb butter, and sweetcorn fritters piled high with crisp bacon.
Georgie loves: Corn Fritters with avocado salsa
YENI
Turkish
Chef-owner of Soho’s Yeni, Civan Er cooks modern Turkish cuisine over an open fire, applying the traditional techniques perfected at his restaurant in Istanbul to the finest British produce.
Georgie loves: Slow roasted lamb with a side of grilled aubergine
RASA SAYANG
Malaysian
Authentic Malaysian food inspired by the hawker culture of Malaysia and Singapore.
Georgie loves: Coconut rice, fiery Sambal prawns, aromatic noodles… all ridiculously delicious!
HERMANOS COLOMBIAN COFFEE ROASTERS
Colombian
True Colombian coffee in the heart of Portobello. Single-origin beans and signature blends: savour La Estrellita with its hints of passion fruit, strawberry gelato, mango and dark chocolate, or El Fresno, a fusion of dark chocolate, pistachio, orange marmalade and salted caramel.
Georgie loves: Always a long black
TRISHNA
Indian
A contemporary taste of Indian coastal cuisine.The gilafi duck seekh kebab with green chilli and spiced pineapple is a lovely, fatty plate of decadence, while the shrimp in ginger with smoked chilli chutney is furiously fiery.
Georgie loves: Whole crab fried in a masala coating paired with their zingy tomato chutney
LIMA LONDON
Peru
A must visit if you love South American food. With a restaurant in Shoreditch, Fitzrovia and on Garrick Street you are never too far away from one of them.
Georgie loves: Order the ceviche classico: thinly cut slices of wild sea bass bathed in tiger’s milk and topped with tiny morsels of choclos (Peruvian corn). Wash it down with a Pisco sour or two.
APRICITY
New Zealand
‘Conscious cooking, joyful dining’ is the mantra of NZ-born chef Chantelle Nicholson at her Mayfair restaurant, where all ingredients are seasonal and either sourced from small-scale local producers or locally foraged.
Georgie loves: Choux Nut - a cross between a choux and a doughnut served with stewed apple and double cream.