Rye & Soda: Bloggers Brunch/DIY Bloody Mary

When it comes to brunching, I can't say I've ever 'brunched' quite so well as one of my best friends who lives in Dubai. The brunches out there are those of legends, why? I have no idea, but its one of those 'you've got to see it to believe it' type experiences. Brunch has never really been a big trend in Aberdeen. Fish and chips, yes. Burgers, kind of, and now gin. But brunch seems to be that one trend eateries across the North-east have never really managed to conquer  because of course, offering both sweet and savoury options is vital when tackling the brunching game. That is until Rye & Soda came along...

Renowned for its ever-growing gin and spirits collection, Rye & Soda recently added a new head chef, Chris Tonner, to their team, bolstering the restaurant's food offering. The food at Rye & Soda has always been good, but with Chris' leadership, it's about to get lit up. 

Last weekend at an Aberdeen bloggers brunch, we were tasked with the fun job of making our own Bloody Marys (even though DIY usually does not agree with me), adding garnish to one of three ready-made drinks which included a tomato juice, a carrot and beetroot juice, and a spicy tomato juice, for those with a more acquired taste. With the tomato juice now mixed into the shot of vodka which had been measured into my glass, it was time to get my hands dirty. With an array of ingredients available, I was looking forward to trying to create the perfect Bloody Mary.

Everyone knows I adore BBQ sauce, so obviously that was in first, quickly followed by bacon dust, a splash of lemon juice, some Lea and Perrins sauce, and a handful of fresh tomatoes and chillies from the Veg Company. I also added a stick of celery and a pickled onion for good measure.

As a result of the bloggers feedback, and a determination to be allowed to make our own drinks again, Rye & Soda will be rolling this concept out for customers to try themselves very soon. So if you love Bloody Mary's, watch this space...

Chris Tonner then talked us through the ethos of the menu, and touched on the dishes he had prepared for us to try.

Dishes included;

• Bruschetta ‘Ellie’s' Urban-farmed Tomatoes & Herbs 
• Chef’s Daily Salad (see specials board) wth pomegranate, feta cheese and crispy onions 
• Mini burger sliders in sweet brioche buns
• Curried smoked haddock risotto
• Gin and beetroot cured salmon
• Macaroni cheese bites
• Potato skins topped with Katy's eggs and a creamy, tangy sauce
• Dark Chocolate Muffins

My must-try's have to be the mini burgers, the macaroni cheese bites and the smoked haddock risotto - but I would highly recommend all of the dishes happily.

Ambassadors for shopping and eating local, these guys are all about utilsiing the local larder, and working with business' within the North-east region to bring the most creative, inspiring dishes to the table. By doing so, Rye & Soda can offer a trendy, adaptable menu, working with the freshest ingredients possible.

Whilst we devoured the food outside on a beautiful Autumn afternoon, Elias talked us through a few different wines from the restaurant's bottle shop, pairing the wines to the dishes perfectly.

First up was a sweet Viognier Reserva from Chilie, paired with the gin and beetroot cured salmon which was extremely fresh (£9.85 for a bottle). Then a dry white Riesling from Australia (The Courtesan - £13.90 for a bottle), perfect with the bruschetta, and last but not least, the Tempranillo red wine (£8.95 for a bottle) was paired with the succulent burgers, marrying in both flavour and texture on the palette.

With a huge focus on shopping and eating local in Aberdeen at the moment, this is one Aberdeen-based independent which is guaranteed to leave you hungry for more. With a talented chef and bar team, highly trained staff who know their stuff when it comes to creative bespoke dishes/drinks, and a cosy, homely atmosphere where you can let your top-knot down, Rye & Soda is a foodie haven, craving to show off it's offering. Go check it out (located in the Academy Centre), you won't regret it. 

Eat, drink and shop local, when possible. The talent behind these independents will really impress you if you give them the chance.

  For Now...

Just Julia

Wine and cheese tasting: No.10 foodies club (Aberdeen)

In good wine and cheese tasting fashion, looking down at my glass of Passopisciaro with Bonnet goats cheese on a homemade olive and rocksalt bloomer, my senses we all over the place. An explosion of flavour, my tastebuds were put to the test, pushing through notes and tones of unique, unexpected tastes, trying to figure out what flavours the wines, cheeses and breads all boasted.

Why certain foods are best paired together has always intrigued me. Understanding why these certain wines were paired with these specific magnificent cheeses was extremely interesting, and thanks to wine sommelier, Gordon Davidson, we were guided through a rollercoaster or flavours, learning how and why these pairings were so well suited.

My first wine and cheese tasting experience, I wasn't sure what to expect, especially when I don't like red wine. No.10 Bar and Restaurant went up and beyond regarding finding the right cheeses and breads to accompany the wines, and due to their outstanding attention to detail, kept guests on their toes, pushing our senses to the next level.

With five wines, cheeses and breads to indulge in, and experienced, knowledgeable staff guiding us through the flavours, we were in great hands.

Connage dairy crowdie with spelt and fig crispbread accompanied by an extremely light, almost transparent Riseling Lonely Vinyard, Eden Valley Australia, 2015

Bonnet goats cheese with olive and rocksalt bloomer accompanied with Passopisciaro, Tenuta Di Passopisciaro, Sicly, Italy, 2011.  Out of the two red wines we were served, this one was my preferred choice. 

Lock Arthur farmhouse cheddar with five seed loaf accompanied by Crozes Hermitage a  Vielles Vignes, Tardieu - Laurent, Northern Rhone, France, 2013.

Clava brie with classic french flute accompanied by The Gathering a light, refreshing Sauvignon/Semillon, The Lane, Adelaide Hills, Australia, 2012. The No.10 chefs also made a stunning homemade truffle honey to drizzle across the brie and french flute. This was one of my favourite pairings of the evening.

Last but not least was a Lanark blue cheese with spelt and honey bread accompanied by Sticky Mickey, a stunningly sweet Late Harvest Sauvignon Blanc, Michiel Eradus, Marlborough, New Zealand, 2014. The best dessert wine I've ever tasted. Sweet and smooth, it was the definite stand out wine for me.

A big thanks to No.10 Bar and Restaurant for inviting me along, and a huge thanks to wine sommelier Gordon Davidson of Corney and Barrow Wines, as well as I. J. Mellis for the delicious cheese and The Bread Maker for the beautiful range of homemade breads we were served.

If you're interested in joining the No.10 Foodies Club and want to be the first to know about the restaurants upcoming foodie events and news then you can sign up to the club by emailing info@no10aberdeen.co.uk . Until the next foodies club, have a good one folks!

  For Now...

Just Julia