Menu Dorset issue 19 *MENU18..dorset pdf issue 19 | Page 16

NEWS F 16 In Te n ts Tastes reshly relocated from the Isle of Wight to the idyllic surrounds of the Lulworth Estate, this year’s Bestival on the 7th-10th September is going all out to match sister event Camp Bestival for sheer deliciousness. The organisers have announced who’s in the dedicated food area – The Feast Collective – and it’s a great line up of global street food, artisan producers and top chefs. Hosting the food offering at the festival will be masters of raclette (alpine cheese melting to me and you), Le Rac Shack. Joining them will be some of the country’s top street food including Zoe’s Ghana Kitchen (West African dining), British Street Food Award winners Le Bao (see recipe on page 54), Thai food specialists Krapow, pastry masters Piecaramba, British seafood from Shrimpy, giant vegan sushi wraps from Happy Maki and Dorset’s finest Asian dumplings from Dorshi, to name but a few. There are bands playing and The World’s Biggest Bouncy Castle among many other attractions to distract you while you plan your next meal. For full details and ticket prices go to www. bestival.net. Gavin Tait and Kevin Wood only planted their apple orchard six years ago. You'd need giant cutlery to eat your way through all the food at Bestival. How do you like them QualiTy apples? lOcal ingrEdiEnTs Donhead St. Mary, near ward winners normally sunday lunchEs Shaftesbury. celebrate with champagne, A Making cider like this is a time- but we can bet what The Donhead cOsy cOrnErs & lOg takes FirEs consuming process which up Apple Company cracked open to three years between apple and when learning that they had BOOKings BEing TaKEn finished product. The independent secured one of only seven Gold chrisTmas judges, headed up by acclaimed Medals at this year’s prestigious drinks writer Pete Brown, at this International Cider Challenge. KiTchEn OpEn: blind-tasted thought it was Their award-winning Donhead TuEs-saT: awards 12-3pm / 6-9pm well worth the wait. It was a good English Sparkling Cider is sunday: 12-3pm year for Dorset cider with Lyme hand crafted using the method Bay’s Jack Ratt Vintage Dry also traditional – the same as winning a trophy. champagne – so it was those corks enquire For about more our details and to buy some that were popping at the artisan special gourmet food cider go to donheadapple.com. cider makers and apple growers in and wine flight evening. Eat Their Words Our favourite cookbook this month A Passion for Pasta by Carmela Sophia Sereno (£20, Robinson) Tel: [phone] Web: www.halfmoonmelplash.co.uk Email: [email protected] Pasta is an easy thing to be passionate about. Anglo-Italian Carmela is the perfect person to teach you more thehalfmoonmelplash about the many regional varieties (644 at last count) and how to make them yourself with little Facebook: more than some good flour and a cut-off piece of broomstick to roll out the dough. She respects the heritage of Twitter: these @pubhalfmoon great dishes but knows enough to give accessible shortcuts should your schedule not match the average Italian nonna’s. Carmela's taught her everything she knows and still makes her own pasta at the age of 87. The half moon, melplash, Bridport dT6 3ud www.menu-dorset.co.uk