Monday, February 28, 2011
Sunday, February 27, 2011
Saturday, February 26, 2011
Pensions - metro advice
Apparently as a general rule you should take your age halve it, save that figure as a percentage of your salary.
Houses are probably still the best investment, as pensions you cannot get at till your 55. You can also look into investment shares for as little as £50 (little!!) a month which can offer a good return long term.
Houses are probably still the best investment, as pensions you cannot get at till your 55. You can also look into investment shares for as little as £50 (little!!) a month which can offer a good return long term.
Anton Heunis
http://www.antonheunis.com/index.html
Friday, February 25, 2011
Tuesday, February 15, 2011
Double glasses
Double Trouble Nicholas Rhodes Wine Glasses
We know what you’re thinking: another day, another must-have item to purchase.
But today we’re here to help you make an informed decision about design consultant Nicholas Rhodes’s wine glasses.
The upside: They (wine snobs) say the shape of a glass can greatly affect the taste of your drink, so for those who don’t have a lot of storage space, Rhodes’s double-sided goblets allow you to serve red or white wine, champagne or a martini from the appropriate glass. Made by European craftsmen (not a machine), the witty glasses are simple, elegant and dishwasher safe — not to mention, guaranteed to make dinner party guests do a double take.
The downside: Mixing drinks isn’t always this pretty. Drink responsibly.
Available at Selfridges, 400 Oxford Street, W1A 1AB (0800 123400 or selfridges.com), £32.
Photo: Courtesy of Selfridges
 |  |
But today we’re here to help you make an informed decision about design consultant Nicholas Rhodes’s wine glasses.
The upside: They (wine snobs) say the shape of a glass can greatly affect the taste of your drink, so for those who don’t have a lot of storage space, Rhodes’s double-sided goblets allow you to serve red or white wine, champagne or a martini from the appropriate glass. Made by European craftsmen (not a machine), the witty glasses are simple, elegant and dishwasher safe — not to mention, guaranteed to make dinner party guests do a double take.
The downside: Mixing drinks isn’t always this pretty. Drink responsibly.
Available at Selfridges, 400 Oxford Street, W1A 1AB (0800 123400 or selfridges.com), £32.
Photo: Courtesy of Selfridges
Restaurant
A New Season Amaranto Restaurant and Bar Opens
Things that were not worth the wait: the Lost finale, growing up, British summertime.
Something that was: Amaranto — the new restaurant and bar opening Monday in the Four Seasons Hotel after a two-year, £125 million face-lift.
Chef Adriano Cavagnini (The Hotel Eden in Rome) and Davide Degiovanni (Locanda Locatelli) have put together an Italian-inspired menu with a British twist: expect seared Wagyu beef with olive ravioli and fresh Cornish crab tagliolini with lemon zest. Italian (bruschetta, mini panettone, coffee) and English afternoon teas (smoked salmon and cucumber sandwiches, scones) will also be on offer.
The all-day eatery is spread across interconnecting rooms — three laid-back lounge areas, a restaurant and a decadent bar. And there’s a leafy outdoor terrace where you can eat (and smoke) when the weather gets better.
Although you might be waiting awhile for that.
Amaranto, in the Four Seasons Hotel Park Lane, Hamilton Place, W1J 7DR (020 7319 5206 or fourseasons.com).
Photo: Courtesy of Amaranto
 | |
Something that was: Amaranto — the new restaurant and bar opening Monday in the Four Seasons Hotel after a two-year, £125 million face-lift.
Chef Adriano Cavagnini (The Hotel Eden in Rome) and Davide Degiovanni (Locanda Locatelli) have put together an Italian-inspired menu with a British twist: expect seared Wagyu beef with olive ravioli and fresh Cornish crab tagliolini with lemon zest. Italian (bruschetta, mini panettone, coffee) and English afternoon teas (smoked salmon and cucumber sandwiches, scones) will also be on offer.
The all-day eatery is spread across interconnecting rooms — three laid-back lounge areas, a restaurant and a decadent bar. And there’s a leafy outdoor terrace where you can eat (and smoke) when the weather gets better.
Although you might be waiting awhile for that.
Amaranto, in the Four Seasons Hotel Park Lane, Hamilton Place, W1J 7DR (020 7319 5206 or fourseasons.com).
Photo: Courtesy of Amaranto
Cocktail
And Now for a Little Experiment Experimental Cocktail Club's Madras Flip Recipe
Everyone’s talking about the Experimental Cocktail Club — the moody French speakeasy that opened last month in Soho. If you haven’t yet made it to the secret drinking den or can’t find the unmarked door (it’s the black one next to the dodgy-looking Chinese restaurant), you can attempt a Madras Flip cocktail at home.
Madras FlipServes one
Ingredients½ c water
1 chai tea bag
¾ c honey
5 peppercorns
1 cinnamon stick
1 star anise
2 cardamon pods
1 inch fresh ginger, peeled
2 whole cloves
1 egg
4½ cl cognac
1½ cl rum
1½ cl single cream
1 piece nutmeg
1. Boil water and drop in the tea bag. Turn off heat and steep until the water is cool and the tea is very dark.
2. Remove tea bag and add honey, peppercorns, cinnamon stick, star anise, cardamom, ginger and cloves. Bring the liquid to a boil, and then reduce heat and simmer for 7 minutes or until liquid is a slightly thinner consistency than honey.
3. Remove from heat, cool for half an hour and then remove any whole pieces using a fine sieve.
4. Beat the mixture with egg white until frothy.
5. Add cognac, rum, cream and egg yolk; shake with ice. Grate nutmeg over the top and serve in a glass.
Want to see how the pros do it? Head to the Experimental Cocktail Club, 13a Gerrard Street, W1D 5PS (020 7434 3559 or experimentalcocktailclublondon
Photo: Courtesy of Experimental Cocktail Club
 | |
Madras FlipServes one
Ingredients½ c water
1 chai tea bag
¾ c honey
5 peppercorns
1 cinnamon stick
1 star anise
2 cardamon pods
1 inch fresh ginger, peeled
2 whole cloves
1 egg
4½ cl cognac
1½ cl rum
1½ cl single cream
1 piece nutmeg
1. Boil water and drop in the tea bag. Turn off heat and steep until the water is cool and the tea is very dark.
2. Remove tea bag and add honey, peppercorns, cinnamon stick, star anise, cardamom, ginger and cloves. Bring the liquid to a boil, and then reduce heat and simmer for 7 minutes or until liquid is a slightly thinner consistency than honey.
3. Remove from heat, cool for half an hour and then remove any whole pieces using a fine sieve.
4. Beat the mixture with egg white until frothy.
5. Add cognac, rum, cream and egg yolk; shake with ice. Grate nutmeg over the top and serve in a glass.
Want to see how the pros do it? Head to the Experimental Cocktail Club, 13a Gerrard Street, W1D 5PS (020 7434 3559 or experimentalcocktailclublondon
Photo: Courtesy of Experimental Cocktail Club
Sunday, February 6, 2011
House of Dishes
http://mrpeacockstyle.blogspot.com/2010/06/dishes-stacked-to-roof.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MrPeacock+%28Mr.+Peacock%29
“Palace” tableware
pieces by Seletti.
pieces by Seletti.
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