A bastion of botanical bistronomy in Munich, Sophia’s Restaurant serves exquisite international dishes, amongst them Italian favourites such as focaccia. This flat, aromatic bread is versatile and can serve as an antipasto, appetiser or side. Fill your kitchen with the comforting smell of baking and create this simple classic with guidance from The Charles Hotel’s Chef Patissier, Thomas Kloiber.
Ingredients (makes 1):
225g flour
½ cube of yeast
3 tbsp olive oil
One small onion, chopped (to taste)
Sun-dried tomatoes (to taste)
Rosemary (to taste)
Sea salt
Method:
1) Preheat the oven to 220°C (or 200°C if it’s a fan oven).
2) Mix the flour with a few pinches of salt in a bowl. Crumble the yeast over it. Add 150ml of warm water and the olive oil, and knead the mixture into a smooth dough.
3) Cover the dough and leave it to rise in a warm place for around half an hour.
4) Sprinkle a light covering of flour over a clean work surface. Roll the dough out onto it and knead into a 2-3cm thick dough.
5) Place the dough on a baking tray lined with baking paper, cover it and allow it to rest for a further 15 minutes.
6) Prepare the dough for the oven by basting lightly with olive oil. Then, simple sprinkle with sea salt and rosemary and add sun-dried tomato and chopped onion as desired.
7) Bake for 25 minutes, before removing from the oven and allowing to cool slightly. Serve and enjoy.
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…
Along the Mediterranean, food is intrinsic to daily life. Mornings begin with fishermen hauling in their catch, while market stalls brim with sun-ripened produce. Meals unfold slowly, often outdoors, with dishes meant to be shared. No rush, no excess - just ingredients at their peak, prepared simply and enjoyed in good company.
To visit Scotland without sampling its whisky is to miss out on a defining feature of its heritage. From historic distilleries to the contemporary innovators bringing fresh perspectives to the craft, for guests of The Balmoral, the city’s whisky scene is waiting to be explored. Here’s where to start…
