Brian Powles

For the past three weeks, I’ve been lucky enough to take photos of the special tapas of the kitchen team at The Coughing Gherkin. The food was created by Natalie Powles, Emma Rekunow & Oscar Foreman. Tapas Specials 9th November … Continue reading →

The French – the inventors of choux pastry – have mastered the art of using this very special dough in baking. Long tubes are piped to make ecclairs, small balls are baked and filled with crème patissiere for profiteroles, which … Continue reading →

I was recently involved in a discussion via twitter about boiled eggs. Regrettable, but true. I thought my normal answer, 4 and a half minutes, would be enough. But when someone mentioned the effect of altitude, and the ‘structural integrity’ … Continue reading →

This recipe is hardly original. In fact, pasta with mushrooms is one of the oldest and most common combinations in Italian cuisine, not just found across the Italian peninsula, but served and eaten all over the world. It would be … Continue reading →

In my next life, I’m coming back as a saniard. There are the obvious reasons – sleeping in the day time, Sangria, Santiago Bernebeau Stadium, sun-kissed senoritas in dusty white cotton dresses. The main reason however, is Tapas. Tapas is … Continue reading →

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A two week restaurant rennovation Before: After: Late October We had the opportunity to meet the board of The Armidale Club to discuss their restaurant situation, and to propose to them the idea of a sister restaurant to red grapevine, … Continue reading →

The staff at red grapevine are very excited to be involved in Movember this year, and we’re hoping to raise money for this great cause by selling whole Ciabatta loaves at the restaurant for takeaway. The Ciabatta is our signature … Continue reading →

A standard Pizza Dough Recipe. I use this same dough at red grapevine, the coughing gherkin, and at home in the wood fire oven. Ingredients 1kg plain flour 600ml water 1 tbsp salt 1 tbsp dried instant yeast Method Mix … Continue reading →

Santuzza Pizza – slow cooked lamb, caramelised onion, pumpkin, feta & fresh basil. Santuzza has been on the red grapevine menu since 2006, and in that time has become one of our best sellers. A little more complex & time … Continue reading →