The year of the tiger is almost, but not quite, upon us- but that doesn't mean we can't start the celebrations early.
Celebrating the history of the Lunar New Year and the meaning behind the traditions, modern Chinese restaurant, Tattu have decided to serve up an incredible cocktail that represents one of the most recognisable traditions in China.
Known as the 'Tattu Red Envelope Gift Cocktail, the sparkling orange-red concoction is topped with a creamy foam and torched to give it that toasted marshmallow finish. On the top of the decadent drink is a macaroon with a tiger stamped on top, representing the new year that we will fall into, the Year of the Tiger.
Then, on the side, a red envelope represents the Hong Bao envelope that has become a tradition for those celebrating the Lunar New Year to offer each other. Guests are invited to open the envelopes in search of a golden ticket that has a voucher inside.
Tattu said: "In China, Hong Bao envelopes are given to loved ones on New Year to bestow happiness and good blessings"
"Attached to your Water Tiger cocktail is a miniature red envelope, with the chance to find a golden ticket and win a Tattu gift voucher of up to £100". Will the Year Of The Tiger be your lucky year?"
As one of four Tattu locations in the UK, Tattu Leeds hosts a range of cuisine that are inspired by the quote 'it's all in the detail'. On the food menu, you'll find specials like the Char Sui Monkfish with a delicious honey glaze, served with morning glory, caramel orange and pickled cucumber, which is due to land on their menu soon.
There's also an incredible Chinese New Year dessert on offer: the 'Year of the Tiger Dessert'
A chocolate semi freddo base, topped with fluffy marshmallow, all encased within a tempered tiger print chocolate.
Tattu describe is as "A dessert that is rich and sweet, while the fluffy marshmallow balances these flavours and gives it a smooth lightness to the dish" and we're obsessed with that tiger print encasing.
The venue was closed last weekend as it was used to film the latest Marvel TV series, Secret Invasion.
She's big, she's green and she's ready to ruin your figure.
A lot of you will have seen the viral ‘Bertha’ cake by Leeds born beloved sweet treat specialists Get Baked.
They recently opened another site in Manchester's Northern Quarter, where queues literally formed round the block of hungry punters wanting to get their hands on the infamous sugary treats.
And now it's going to happen all over again, as they've recently unveiled their newest flavour which is sure to go down a storm.
We’ll give you a hint: it’s a current food and drink trend that’s about as big as Bertha herself – it’s not matcha, it’s not hot honey (duh), and it’s not Guinness…
Images: Get Baked
Yes—scratch that; HELL YES!Get Baked is set to welcome Bertha’s equally beautiful twin sister, and she’s officially a pistachio girlie.
Having started out life simply as ‘Bruce’, after taking inspiration from the iconic scene from Matilda, this thing has become a phenomenon in its own right, and who doesn’t like more flavours of a good thing?
Probably one of the biggest foodie crazes going at the minute, thanks to the popularity of pistachio cream, cookies, lattes and the similar social media sensation that is the ‘Dubai Pistachio Bar' people are rather fittingly going nuts for this particular flavour of almost absolutely anything.
With that in mind, the Leeds-born bakery and dessert shop – founded by Rich Myers over in Headingley back in 2011 – have shown no hesitation in hopping on the bandwagon and creating a new twist on their own viral menu item.
Teasing the full details in a post on their Instagram this week, they wrote: “What’s big, green, and is going to destroy your life in a couple of weeks’ time? Pistachio Bertha. Strictly limited to 5,000 slices. Coming oh so soon. GB.”
In case you were wondering just how mad those with a sweet tooth could possibly go for a slice of cake, just look at the recent queues when they finally launched in Manchester city centre:
Speaking on the grand opening here on our turf and his partner Amy’s hometown, Myers said simply: “Manchester, what a launch. Thanks for much for the warm welcome. Stay baked.”
Much-loved Leeds Bistro The Swine Bistro, formerly known as The Swine That Dines, has moved to a bigger space in Headingley.
Although it’s gone through a few name changes over the years since launching as The Greedy Pig cafe in 2012, this independent spot has long been a firm favourite for Leeds locals for some time now.
Run by chef couple Jo and Stu Myers, they’ve been operating out of North Street where it’s all about cooking seasonal produce simply and with an added ‘little bit of sunshine’.
But now Swine Bistro has moved up over to Headingley, taking up a unit previously occupied by Jam hairdressers on Otley Road.
Image: Supplied
And the time has finally come for them to open their doors, as they announce their first service will take place on Friday 4 April with bookings open from today, Thursday 20 March.
The Myers will be welcoming head chef Kirsty Cheetham, who won Observer Food Monthly’s Best Sunday Lunch award in 2018 and 2022 when she ran The Queen o’t owd Thatch in South Milford, Leeds.
The expanded space in the restaurant has allowed the team to curate a bigger wine list which will include natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
Image: Supplied
The team remains passionate about locally sourced ingredients and has partnered with a variety of Yorkshire suppliers including R&J Yorkshire for its fresh meat, Tarbetts fishmonger, cheese from George & Joseph cheesemongers and beans from micro roaster, Chipp Coffee Co.
Jo Myers, co-owner of the Swine Bistro said: “It’s taken a huge amount of time and effort to realise our dream to revamp what was previously a hairdresser into a fully functioning kitchen and restaurant. It’s been a wild ride but we’re excited, and slightly nervous, to finally open our doors.
“We love the vibe in Headingley and the time out has allowed us to have fun with our menu as well as take part in lots of essential taste testing of ingredients and drinks from our brilliant local suppliers. We can’t wait to welcome guests into our new restaurant!”
Sophie Smith -
27th January 2022 
