Cookery writer Skye McAlpine, who splits her time between Venice and London, has revealed her preferences for everything from the perfect soda bread to her most cherished kitchen gadget.
McAlpine described freshly baked soda bread as "impossible to beat," favoring a recipe that incorporates oats and buttermilk for a soft texture. She occasionally adds rosemary, dates, or walnuts to the bread, which she enjoys warm with salted butter. Her fondness for Italian cuisine is evident in her praise for Harry's Dolci in Venice, a restaurant she has frequented since childhood. She highlighted its consistently simple Italian comfort food, particularly the dark chocolate ice cream and a meringue cake that is a regular order.
For everyday flavor enhancement, McAlpine relies on good olive oil, specifically Il Casolare, and Maldon Sea Salt. She finds these elevate a wide range of dishes, including salads, avocado toast, dark chocolate, and vanilla ice cream, appreciating the balance of sweet and savory flavors.
Her beverage of choice is Teapigs Popcorn Tea, a blend with a nutty flavor derived from toasted buckwheat. When it comes to toast toppings, she favors pistachio cream, describing it as a more sophisticated alternative to Nutella, which she first encountered in Sicily.
Regarding supermarket chocolate, McAlpine considers Terry's Chocolate Orange a classic and enjoys Cadbury Bournville for snacking. For a slightly more refined option, she opts for Lindt's dark chocolate with sea salt, noting that she does not typically crave white chocolate.
When ordering takeaway, McAlpine's choices often include Chinese, Lebanese, or Vietnamese cuisine, as these are dishes she doesn't frequently prepare herself. In London, she frequently orders from Maroush, citing the cheese sambousek, hummus, fattoush, grilled meats, and flatbreads as particular favorites.
McAlpine identified her KitchenAid mixer as her most useful kitchen gadget, having owned one since buying her first flat after university and using it several times a week. She has since acquired a second, larger model due to her frequent baking. She also finds a small blowtorch useful for caramelizing meringues.
Her top hosting tip is to prepare as much as possible in advance, suggesting that many dishes are delicious at room temperature, which allows hosts to better enjoy their guests' company.
McAlpine's culinary journeys often lead her back to Southern Italy, particularly the Amalfi Coast and Naples, for their exceptional food. She also appreciates fritto misto in Venice, noting Antica Locanda Montin as a place that does it well. Closer to home, she enjoys Maison François in London for its lively atmosphere and exciting vegetable dishes, and the Town restaurant in Covent Garden for its irresistible deep-fried sage leaves with hot honey.