Archive for June, 2015

Northern Git

757 High Street. Thornbury.

What a fabulous way to spend a Sunday afternoon. A 4 hour lunch with 4 gentlemen,  eating our way through most of the menu… And ALL the desserts.

A funky venue with Banksy-esque graffiti on the walls, friendly staff who understood the menu, and a fabulous array of eatables.

Not pictured – so hungry and excited, we dove straight in!
Eggplant wedges with Cumin, smoked paprika, tomato relish. Great with a squeeze of fresh lemon.

Artichoke croquettes, olive, gorgonzola. A taste sensation!

Git’s Meat plate –
Duck liver parfait
Red onion jam
Potted beef
Calabrase salami
balsamic shallots
Tete fromage
Rabbit rillette
House pickles


Salad of the day. Frekke, cucumber, fennel, pomegranate.


Hash tag fries. Spiced duck spring rolls with red cabbage slaw.


Special. Whole braised rabbit. Stunning – rich, juicy, tender. I’ve never had rabbit that was so good! Champ – mash with spring onions and chives.


Pepper steak pie. House made suet pastry, crushed peas, gravy. Hearty, honest, perfectly executed.


Pork schnitzel. Crispy, juicy and tasty.
House coleslaw, potato aioli.


Ginger and milk porter pudding with butterscotch, clotted cream

Apple & cinnamon cobbler with vanilla ice cream

Quince TrifleQuince, mascapone, lemon & almond

So delish! Loved them all. Great to taste the selection.


Creme brulee. Classic. Nicely done.

Brandy snap with vanilla and lemon goats curd ricotta. I’ve never been impressed by these before. But WOW! Tangy, creamy, zesty. Magnificent!


Every flavour of ice cream! I loved the ones with a yoghurt base. But each flavour was perfectly ballanced. Yummo!

Find this restaurant on Zomato | Northern Git, Thornbury http://zoma.to/r/16585116


Read Full Post »

A heavy, moist ginger cake with chunks of pear for balance.


200g butter
200g dark brown sugar
1/2 cup of treacle
2 tablespoons of fresh ginger

200ml milk
2 large eggs, beaten

1 1/2 cups of self raising flour
2 teaspoons of ground ginger

2 Packham pears. Peeled and cubed
Brown sugar for sprinkling.

Preheat oven to 180c fan forced

Melt butter, sugar and treacle in a small saucepan.
Stir until dissolved and smooth.
Add the fresh ginger.
Remove from heat, sit until cool.

Add the cool milk, whisk.
Add the beaten eggs, whisk.
Add the flour and ground ginger, whisk.
Fold through the pear (alternatively layer slices of pear in pretty patterns on the top).
Sprinkle with brown sugar.

In a lined brownie pan (makes serving easier) place in the oven.
Lower the temperature to 150c.
Bake for 1hr 10minutes.
Check with skewer.
Remove from the oven and cool in the pan for 15 minutes before placing on a cooling rack fora further 60 minutes.
Store in an airtight container.

Read Full Post »