Learning to live with eating seasonal fruit and vegetables
Travelling around rural parts of Europe we regularly spot roadside fruit and veg stalls, a good way of seeing what are the seasonal ‘in things’ in any destination. […]
Travelling around rural parts of Europe we regularly spot roadside fruit and veg stalls, a good way of seeing what are the seasonal ‘in things’ in any destination. […]
The obsession with choco frito is said to have started in the days when cuttlefish had no commercial value. So the fishermen who sailed the waters south of the Tagus, from the Sado Estuary down to Sines, tended to keep chocos for themselves […]
You have to be extremely knowledgeable about gastronomy to jump into a culinary arena and fling cultural appropriation accusations around. Either extremely knowledgeable… or completely ignorant when it comes to food. […]
Although it’s believed the first pies originated in Italy, proper pies (i.e. ones made from butter/lard and flour) come from Northern Europe. […]
Whilst the focus of this is ostensibly about Michelin restaurants in the Canary Islands it isn’t just about Michelin recommendations, or exclusively about the Canary Islands for that matter. […]
There are countries where finding something with a local flavour (no international fast food franchises allowed) to satisfy this yen can be problematic. Portugal isn’t one of them. […]
I was particularly disappointed as Lonely Planet was once our travel bible, the key to unlocking exciting new travel experiences. But there was no edgy insight with any of the examples and I was expecting the unexpected. […]
Any self respecting tomato salad is going to have a dressing which involves more than a waiter plonking a bottle of olive oil in front of you. It’s also going to include herbs such as basil and/or oregano. […]
A study into what visitors to the Canary Islands thought about the food they experienced has thrown up some interesting and illuminating findings. […]
I reference Tripadvisor frequently because it is massively influential. It can be incredibly useful. We use it all the time for pointers, but we know how to sort the wheat from the chaff. And there’s an awful lot of chaff. […]
When we returned to the Canary Islands we stopped ordering sunny Dorada cervezas in the western islands and light and frisky Tropical in the eastern ones and started looking for something with more of a swaggering personality. […]
It’s hard to imagine I was semi-seriously considering paying €38 for a bottle of port. Last week I would have laughed out loud at such a preposterous prospect. Yet here, alongside its terroir, it tastes like liquid heaven and worthy of its price tag. […]
When there’s a spin on toppings which subtly, or not, shifts it from safe comfort food you can get just about anywhere to something different, something with a distinctly local flavour. […]
We discovered on the whole Alentejo cuisine consisted of good quality products, unsophisticated meat and fish dishes, and portions that were generous to a ridiculous level. […]
The Cantina was tiny, dark, infectiously lively and our first proper taste of the life which makes Mouraria a seductive place to stay […]
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