Restaurant Reviews – Dine Online

Watch this video to see Kyran Bracken and Cyrus Todiwala show us how to get involved this National Curry Week

In the UK most of us enjoy a curry at least once a week. But while it’s clear we love to eat the hot-stuff, when it comes to making one ourselves, we’re not so skilled.

So instead of just ordering in a takeaway, curry fan and rugby legend Kyran Bracken has teamed up with top Indian chef Cyrus Todiwala to encourage everyone to get involved in this year’s Big Curry Cook-in. Working with Red Tractor beef and lamb they are helping to show everyone just how quick and simple it can be to whip up our favourite dish whenever we fancy it.

When cooking your own curry at home, make sure you’re getting good quality meat by looking for a quality mark such as the Red Tractor logo; then you will know that you’re getting farm-assured beef or lamb.

Watch this video to see Cyrus give Kyran top tips on how to master a Mince Masala and a Lamb Rogan Josh, and if Kyran can do it then so can you!

For more information visit www.simplybeefandlamb.co.uk/bigcurry

RECIPE: Mince Masala

Serves 4

Preparation time: Approximately 10 minutes
Cooking time: 30-35 minutes

Ingredients:
450g/1lb lean beef mince
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1 x 425g can chopped tomatoes
1-2 green chillies, deseeded and finely chopped
Salt and freshly milled black pepper
10ml/2tsp garam masala
2 handfuls freshly chopped coriander

Method:

1. Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.

2. Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.

3. Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4. Garnish with the remaining coriander and serve with plain basmati rice, poppadums and a cucumber raita, or a selection of relishes.

Tip:

If preferred, replace the garam masala with a prepared curry paste of your choice.

RECIPE: Lamb Rogan Josh

Serves 4

Preparation time: 10 minutes
Cooking time: 1-1½ hours

Ingredients:
450g/1lb lean lamb shoulder or leg cubes, cut into 2.5cm/1 inch cubes
15ml/1tbsp oil
2 medium onions, peeled and chopped or 1 x 500g pack prepared diced onions
5ml/1tsp garlic purée
1 x 420g (approx.) jar prepared Rogan Josh sauce
6 small new potatoes, halved
100g/4oz prepared cauliflower florets (frozen are good too)
Salt and freshly milled black pepper
Natural yogurt, to garnish
Freshly chopped coriander leaves, to garnish

Method:

1. Heat the oil in a large non-stick pan and brown the lamb with the onion and garlic for 3-4 minutes.

2. Add the sauce, bring to the boil, reduce the heat, cover and cook on the hob for 1-1½ hours or according to the jar instructions.

3. 30 minutes before the end of the cooking time add the vegetables and continue to cook. Remove from the heat, season, if required and garnish with the yogurt and coriander.

4. Serve with prepared basmati rice and a selection of Indian relishes and poppadoms or naan bread.

Christmas at Carluccio’s

By Helen Forrest…

So somehow we find ourselves in October, with Christmas two months away we are hurtling towards 2012. Time truly does wait for no-one, and if like me, you always leave your Christmas planning to the last minute you will pleased to know that Carluccio’s – that byword for authentic and affordable Italian food – has the answer to a foodie’s festive prayers. The original Neal Street eatery has now spawned over 60 restaurants worldwide as well as an online shop, where you can bring a little bit of that “Festa di Natale” (The Christmas Party) spirit into your home.

Carluccio’s dedicated team have done the hard work for you; travelling across Italy, meeting their favourite artisan producers and friends all of whom are dedicated to offering the highest quality products, to bring together the finest Italian food, drink and gifts for the festive season.

They understand that those few days in December, and the weeks leading up to them, are about sitting down around the table with your family and friends. It doesn’t matter whether you aren’t talking to your second sister for reasons you can’t remember or that your Grandad has taken his hearing aids out so he can’t hear your Grandma nagging him about his sherry intake… For that time you try and rub along together and forget your differences, and come together. You just want relax and forget about work for a while. That overflowing in-tray will still be there in January after all…

Now I’ve got you in the mood, I want to share with you my picks from their fantastic range, which mean it’s easy to find something for everyone this year. Pictured below are Cigara (£4.95 for 100g) one of the many lovely stocking fillers which means it won’t cost the earth to fill the kid’s, or the big kid’s, stockings!

The days of showing up at your brother’s with a past-their-sell-by-date chocolate mint selection box are long gone. Replace those tired After Eights with
Carluccio’s gorgeous and refreshing, Clemente in Camicia, (pictured below), which translates as chocolate coated clementine pieces. The clementines are produced in Calabria by Francesco Rao, and combine the very best dark chocolate with juicy segments of Francesco’s fruit. At £16.95 for 300g they are at the higher end of the range but will provide the whole family with a lovely palate cleanser after the heavy roast that characterises most people’s Christmas Day. There should even be enough for Boxing Day too!

For those of you that prefer a lighter alternative to the often stodgy fruitcake for your table’s centrepiece, you couldn’t do much better than one of their Panettone Tradizionale. This mouth-watering creation takes 24 hours to make, and the result is very special; made with dried fruit, candied peel and topped with hazelnut icing, the cake, at 1kg is large enough to go around, and have plenty left over for those unexpected visitors. If you are more of a chocoholic than fruit-lover, you will want to try the Panettone al Cioccolato, which is full of milk and dark chocolate pieces and topped with a hazelnut icing. Both are available in 1kg (£16.95) or cute 60g (£3.95) versions, which would make great gifts.

Moving on to that all important gift for your parent/s, or whomever takes that role in your life. There are various box sets that might take your fancy from the Celebrazione set to the Complete Mushroom book which comes with tools to find those perfect fungi.

For those who would like to splash out a little more there are the box sets which offer a complete Christmas in a box from £60-£95 for your loved ones. If you can’t be with them then it’s a great way to say ‘I love and miss you’ – included in the sets are items such as the fantastic ‘Two Greedy Italians’ book from the TV show of the same name, full of brilliant recipes that are easy to follow and require simple ingredients. So however you spend your Christmas, make sure you pop down to your local Carluccio’s or go online at http://www.carluccios.com

THE COLLECTION: ICONIC VENUE TO RELAUNCH THIS AUTUMN

Situated in the heart of Chelsea, The Collection restaurant and bar re-launched in late September 2011. The menu features contemporary takes on the traditional cooking of southern Europe and the Mediterranean Middle East. With a lavish redesign by Design Research Studio, an eclectic cocktail list, and three exclusive retail spaces the West London institution is set to become a refined all-day destination.

Fronted by Executive Chef Alex Fanzola, the kitchen uses the finest ingredients, expertly sourced from suppliers such as the organic Laverstoke Park and premium London butchers, O’Shea’s of Knightsbridge. The dishes pay homage to the very best produce of the “Olive Oil” countries of the Mediterranean. Dishes include Tartare of buffalo with duck egg and sourdough toast, Barbeque grouper with samphire marinated in a tomato and lime sauce, Seared butterflied prawns with basil emulsion and confit garlic, and Clay baked baby chicken with pomegranate molasses and sprouting broccoli.

Created by Design Research Studio under the direction of Tom Dixon, and taking inspiration from the creative worlds of art, fashion and music, the lofty interior is styled with inviting leather and velvet banquet seating, the iconic metallic lighting, and textured walls of scorched wood and exposed brick, creating the perfect intimate setting for day and night. A specially commissioned artwork depicting a forest scene swathes the wall leading guests up the glass stairs to the mezzanine, which provides evening dining as well as space for private dining and events.

The Collection’s eclectic cocktail list showcases original cocktails, infused with Mediterranean flavours such as rosemary syrup, muddled Spanish grapes and fresh pear. Located on the mezzanine, the exclusive Pommery Champagne Bar presents a variety of carefully selected champagnes, with tasting champagne flights for the true aficionado, whilst the comprehensive wine list features over 80 red, white and rose? wines, available by the glass, bottle and carafe. During the weekend, The Collection’s Champagne Brunches offers traditional brunch dishes using organic bacon, eggs and sausages from Laverstoke Park, alongside savoury tarts, quiches and home-made cakes all accompanied by champagne.

Offering guests a unique retail experience, The Collection’s new private retail spaces will host a series of one-off “pop-up” stores, collaborating with renowned jewellers, designers and artists to showcase their original collections.

The Collection is open daily from 10am until Midnight, serving food all day.

The Collection, 264 Brompton Road, London, SW3 2AS

Tel: 020 7225 1212

Reviewed By Yolande Oakes

Visit for dinner at Sumas Restaurant Jersey 31.08.2011.

Dishes we ate from the menu.

Me
Home made Chicken Liver Parfait, Orange and Onion Marmalade, Micro Herbs – Full of flavour, marmalade was a good contrast to the richness. Wine, MAD FISH Shiraz 2005 Western Australia.

Pan Fried Local Brill, Herb Crushed jersey Royals, Local scallop, White Wine Sauce – Super fresh, simple dish, fish stacked on crushed potatoes, sauce over topped with scallop. My husband only got one mouthful as I demolished the rest with a big smile. Wine, Sancerre. Domaine Roger Neveu 2009, France.

British and French cheeses – Brie de Meax, Bleu De l’Aveyron there were three other cheeses but I can’t remember their names. Adequate portions, plated in kitchen with grapes, walnut halves and various biscuit’s. Port, Graham’s 10 yr. old tawny. (I think the port had kicked in by then).

Husband
Hand Dived Jersey Scallops, Local Cauliflower and Bacon Puree, Smoked Salsify, Tree Oak Tomatoes – Everything went together, except Smoked Cherry Tomatoes (smokes salsify on menu) but my husband felt sure the tomatoes were also smokes. far too much, over powered the scallops, this is not a complaint, just needs to be tweaked a bit. Wine, Stormy Cape, Chenin Blanc, Stellenbosch 2010 South Africa.

Fillet of Angus Beef (MR), Horseradish and Thyme Rosti, Morel Mushrooms, Three Oaks Pepper Compote, Bone Marrow, Madeira Sauce – Came as excepted, quite a traditional dish served in a modern way. He had no problem with that, tender meat with good flavour from the trimmings. Wine,Monte Ducay, Reserva, Carinena, 2006, Spain.

Trio of Chocolate. Dark Fondant, White Brulee, Milk Parfait with Pistachio Crust. Can you go wrong with chocolate? Even so it was well executed, good chocolate used and each of the three ate well together. Wine Elysium, Black Muscat, Quady 2009 California.

We both tried all the wines, good value for money. My husband remembered serving the Elysium in Stroud when it first came out in the late 80’s he believes.

Service was really good, friendly and professional.
Total bill just over £140.0.

The Head Chef was off duty on our visit so we spoke to Paul Dufty the owner , who was active at all tables, wanted to please and obviously knows his job well.

Well worth the visit if your in Jersey, my husband was not sure if they have any credits to their name, but if they haven’t he is sure it will not be long. A rising star he fancies.

Hope this comment helps you and Sumas.

Yours faithfully

Chris and Yolande Oakes

Gorey Village Main Rd
Gorey, Jersey JE3 6ET, United Kingdom
TEL: 01534 853 291

Sumas has been one of Jersey’s most celebrated restaurants since it opened its doors in 1997. Located in the picturesque harbour of Gorey on the east coast of the island, Sumas nestles below the iconic Mont Orgueil Castle.

http://www.sumasrestaurant.com

Despite government guidelines stating that Brits should be eating two portions of fish a week, over 40% of us are failing to meet the target according to new research by Lyons Seafoods.

Maritime Myth: There’s too many bones
Azmina’s advice: The great thing about seafood is the variety, so there’s something to suit everyone; try prawns, scallops or crab for flavour without the chance of a bone.

Maritime Myth: It’s too expensive
Azmina’s advice: Whilst varieties such as Tuna or Seabass can tip the scales on your budget, herring and mackerel are great affordable alternatives, and they both contain omega 3 fats.

Maritime Myth: My kids are too fussy
Azmina’s advice: It’s time to get creative! Try loading fish portions into a tasty pie or fish cakes to tantalise your family’s tastebuds.

Maritime Myths: It smells bad
Azmina’s advice: Whilst some varieties do come with a strong aroma, prawns or squid are a good option to keep your kitchen fresh after cooking.

Maritime Myth: It’s difficult to cook
Azmina’s advice: Less is definitely more when it comes to cooking a good meal; try adding lemon juice, herbs and good quality olive oil to your fish for a delicious marinade – or alternatively, there are plenty of great pre-prepared options on your supermarket shelves to make cooking fish hassle free.

For more information and recipe ideas, please go to www.lyons-seafoods.com

Eric Lanlard aka ‘Cake Boy’ reminds us that it’s fun to go baking mad and make a mess in the kitchen this summer to create our favourite desserts

Master patissier Eric Lanlard is encouraging us all to reignite our love of baking this summer with a selection of mouth-watering desserts. His light and zesty recipes are easy to follow and certain to impress even the most demanding guests this season.

Eric has teamed up with Persil washing up liquid to show us how to make a refreshing Pink Grapefruit and Rose Champagne trifle – the perfect end to a summer meal and an absolute must for a dinner party. This is a classic English dessert, but with a twist! The zingy pink grapefruit flavour is offset by the sweetness of the custard, berries and mascarpone cream. The beautiful blush pink jelly makes this a delightful dessert for summer parties. Eric’s champagne jelly, combined with the light sponge and creamy custard topped with summer berries look and taste great. Alternatively, if you prefer you can use a selection of summer fruits – all work well with the grapefruit and rose champagne.

Watch this step-by-step video to see just how easy it is to make this simple, delicious summer treat while having fun and making a mess in the kitchen.

For more information visit www.persildishwash.co.uk

Joe’s
126 Draycott Avenue
London SW3 3AH
Tel: 020 7225 2217

I doubt there are many four year olds today who know what they want to be when they grow up but Maria Elia did. Watching her father cooking in his London restaurant was the beginning of her passion for food and the drive to train to become a chef in her own right. Joining the team at Delfina and rising to the position of Head Chef. More recently she helped re-launch Joe’s in Draycott Avenue, which has not only a new chef but has also had an interior make-over. Situated in the heart of achingly fashionable Brompton Cross with its designer stores and stylish people, Joe’s is perfectly placed for the European cognoscenti who inhabit this part of London to feel at home. The glamorous bar is situated at the entrance and is the perfect place to see and be seen. Once inside the oblong shaped room has an elegant and refined atmosphere, with chic grey walls, muted lighting and comfortable red leather chairs. Wooden shelves filled with an eclectic mix of books, magazines and wine bottles envelop the room, giving it a comfortable and homely feel.

The menu is driven by Maria’s passion for fresh seasonal food and her influential Greek-Cypriot roots. Starters were innovative and creative and certainly not the run of the mill cooking seen on menus across town. From the list of seven starters I began with a plate of slow braised octopus with barley and fennel salad. The octopus had just the right amount of chewiness and bite and a refreshing smoky flavour, complimented by a scented fennel puree and came served on a bed of appetising fennel and barley salad. Our other choice, a haddock carpaccio, appealed both on the eye and on the palate. It was mildly spiced with chilli, and had a cooling crème fraiche and lemon finish. To follow, again the menu was quirky. Maria is known for her ‘Textures of’ and here there was no exception with ‘Textures of Peas’ being one of the main courses. Not only is this a must for vegetarians, but also for the adventurous of palate. It is a course that consisted of different ways with peas, from pea and sherry soup, to pea mousse, to homemade rice and pea cake, pea falafel and pea dill and feta pasta; creating a veritable smorgasbord for the adventurous diner. I chose a plate of runner bean, tomato and feta baklava, with sweet caramelised flavours, piquant cheese served with an appetising bortolli bean and olive salad. My guest had an inviting plate of spiced slow braised lamb artistically wrapped in chard leaves and served with chickpeas. To drink, (although it was a boiling hot evening) we chose a red wine, a light and refreshing Italian Pinot Noir Marith, Alto Adige, which slipped down a treat.

From the list of small desserts I chose a refreshingly cold summer berry pudding, attractively served in sundae glass with a scoop of blueberry frozen yoghurt and almond praline. We also tried an intense slab of treacle tart with wonderfully salted caramel ice-cream.

Joe’s is somewhere to take a foodie or a veggie who will love the fact that this is no run-of-the-mill menu but somewhere where the chef has got the metal to experiment and has been given the free rein to do so. It is also a flexible venue; somewhere one can linger at the bar and just watch the passing show, or enjoy a meal with inventiveness and character in its preparation.

Reviewed by Louise Elgin. July 2011.

Dinner for two with wine and water is around £55 a head.

Watatsumi
7 Northumberland Avenue
London WC2N 5BY
Tel: 020 7036 8520

Watatsumi is one of those rather rare restaurant experiences that feels relaxing on the eye and on the mind. The interior is calm and elegant, with its high moulded ceiling, marble pillars, and plenty of natural light. There are also fitted wooden bookcases, Japanese screens, sensuous music and an incredible chandelier consisting of hundreds of little ceramic fishes that continually move about in the breeze. Even the menus exterior is exotic, with swirls of blue and green shoals of little fishes that reflect in the light. Watatsumi translates from Japanese as ‘God of the seas’ and with so much of their nations cooking being raw or very lightly cooked fish this seemed a fitting name. The Head Chef is Peter Makohus, who has had plenty of experience with Japanese cooking, having previously worked in the kitchens of the Michelin starred Nobu. Situated just off the hustle and bustle of Trafalgar Square the restaurant is located in the relative calm of Northumberland Avenue and just a tad off the beaten track.

To begin, there was a whole host of sushi and sashimi to sample. We tried some beautifully presented sashimi; three types of raw fish included tuna, salmon, yellow tail, topped with salmon roe. This was artistically presented and served with dipping sauces including the fiercely hot wasabi green paste, which added punch and bite to the subtle flavours of the fish. With this we drank an ice cold bottle of Finca La Linda 2009 Viognier, £24.00, with its punchy overtones which proved a good match for the strong flavours on the palate. To follow we tried some fusion style sushi including, a soft shell spider crab roll wrapped in crunchy cucumber and then cooked in a crispy light batter, and a volcano roll, which transpired to be salmon, avocado and spring onions with a spicy mango and balsamic vinaigrette deep fried in a light tempura batter which my guest thought was a fine balance of sweet and sour.

To follow, we feasted on a tender and very rare seared beef salad, some melt in the mouth roasted black cod a la Nobu, presented simply on a banana leaf and a piquant beef bavette, marinated in spicy miso, served in a dry hoba leaf. We also shared a medley of wok-fried seasonal Japanese vegetables. For dessert we had a medley of ices, my favourite being the piquant chilli chocolate ice cream, my guest preferring the authentic green tea variety. We also tried a couple of sorbets; a fresh and pure tasting lychee and a highly refreshing mandarin.

Japanese food is so light on the stomach it really is the sort of food you can enjoy without feeling overloaded. It is the perfect date food as girls love the cooking which is naturally low in calories and fat. It can be expensive, but if you order with care or stick to one of the set menus it is also affordable.

Reviewed by Louise Elgin. July 2011.

A meal for two with wine and water is around £60 a head.
Pre / Post theatre menus
£25.50 for three courses and a glass of wine.
£19.50 2 courses and a glass of wine.

AUTHENTIC MALAYSIAN FLAVOURS IN THE HEART OF LONDON

Tukdin, a family run restaurant in Paddington, offers a choice selection of authentic dishes that demonstrate the best of Malaysia.
Malaysian cuisine is the original fusion food, bringing together culinary influences from native Malay, Chinese and Indian cooking.

For starters why not try Chicken Satay Goreng (£6.50), tasty bite-sized chicken marinated in oriental spices with a delicious peanut sauce, served with rice cubes, cucumber and onions; or Sup Asam Manis (£3.90) a delicious prawn and squid sour soup garnished with pineapple and tomato.

Meat lovers can indulge in a traditional beef Rendang (£9.50) cooked in coconut milk with spicy Malaysian spices and herbs; or a delicious chicken Masak Merah (£6.90) cooked in spicy tomato sauce. Nasi Lemak Kosong (£2.90), coconut rice; and Tukdin’s crunchy mixed vegetable pickle Acar Rampai (£4.50) complete the meal.

Fish and seafood dishes include traditional Ikan Sos Mangga (£18.90/£15.90) of either grilled sea bass or mackerel served with a savoury mango sauce; and Udang Sambal Tomato (£7.90), prawns cooked in chilli, tomato sauce.

Tukdin also specialises in traditional street food. The Masakan Warung (Hawkers Delight) Menu includes Nasi Goreng KPG (£7.50), traditional spicy fried rice strongly flavoured with dried shrimps; Mee Goreng Mamak (£6.90), savoury fried egg noodles with beancurd, eggs and shrimp fritters; and Kway Teow Goreng (£6.90), stir fried rice noodles with seafood.

Vegetarians can choose from tasty dishes such as Terong Berlada (£4.50), aubergine with chilli paste flavoured with lime leaves; Sambal Tauhu (£5.50), beancurd cooked in chilli sauce; or Pajree Nenas (£4.50), pineapple sweet curry.

All desserts are priced at £4 and diners have the choice between delicious Bubur Pulut Hitam, black glutinous rice pudding served with coconut milk and vanilla ice cream; Malaysian style Pisang Goreng Aiskrim, fried banana fritters with vanilla ice cream; or Pengat Pisang, banana with sweet coconut sauce.

Not to be over looked is Tukdin’s thirst quenching selection of traditional Malaysian drinks including Sirap Bandung Muar (£2.20), rose syrup with soda water and milk; Lychee with lychee fruits (£2.50); and delicious Soya Bean with grass jelly (£2.50). A selection of teas and coffees are available including Misai Kuching (£2.50), a traditional Malaysian brew hailed for its cleansing properties.

Tukdin entices with an exquisite melting-pot of flavours and provides an hospitable welcome to its customers. The friendly staff are always ready to help those in need of assistance, whether seeking a recommendation for particular preferences or choosing the perfect accompaniment.

To find out more about Malaysian ingredients and recipes, visit www.malaysiakitchen.co.uk

Maria Elia at JOE’S Draycott Avenue.

Formerly known as JOE’S CAFE?, the JOSEPH owned restaurant JOE’S on Draycott Avenue announces the arrival of chef Maria Elia. JOE’S is a personal project, initiated and directed by JOSEPH CEO Sara Ferrero. Sara sought out Maria Elia and determined the design for a new look JOE’S with comfortable, red leather chairs, a background palate of mocha and brown marble, striking black and white portraits and a dramatic wall of wine on lovingly restored, reclaimed oak shelves.

Open throughout the day from breakfast through to dinner, anyone expecting the familiar dishes of the former kitchen brigade will be taken aback, for Maria is very much her own chef and has turned the menu on its head. Her concise and eclectic cooking has flavour at its heart and an underpinning of sustainability. A meal courtesy of Maria is light and yet nurturing, at times intriguing, at others comforting.
Despite its first class location, the prices are indisputably down-to-earth with starters comfortably below £10, all main courses under £20 and a ‘small desserts’ menu with an average price of £3.50 a plate. With anticipated menu changes occurring fortnightly, JOE’S opens with the likes of Pigeon, orange lentils, bitter leaves, pistachio aioli (£8.50) and Sea bream, broccoli couscous, pine nuts, sultanas (£15.95). The lunchtime set menu (2 courses £15, 3 courses £17) changes daily.

Although her official title is executive chef, Maria will not conduct from afar. In the kitchen at least three days per week, she’s the type of passionate, energetic chef who writes books, appears on TV, but most importantly cooks. From the age of four, Maria knew that she wanted to be a chef.

Through travelling, Maria has become practiced in many food cultures. She spent time cooking at some of Spain’s most legendary modernist restaurants, experiences which were to prove invaluable in her first head chef role at London’s DELFINA restaurant. Prior to taking charge of the South Kensington kitchen of JOE’S, Maria opened the WHITECHAPEL GALLERY DINING ROOM where she gained rave reviews and two AA rosettes.

A whirlwind of ideas, Maria has always enjoyed playing with people’s palates. These days however she has left molecular cuisine behind her and with the use of a flavour-obsessed imagination creates menus comprising of deceptively simple, multi-layered dishes.

Whilst preparing for the launch of JOE’S, Maria has been dotting the i’s and crossing the t’s on the manuscript of her second book – Create with Flavour – to be published by Kyle Books in September 2011.

JOE’S FACTS ADDRESS: 126 Draycott Avenue, London, SW3. TELEPHONE: 020 7225 2217

NUMBER OF COVERS: 70

OPENING TIMES: Monday – 9am to 5.30pm Tuesday to Saturday – 9am to 11pm Sunday – 10am to 5.30pm