Some mojo picóns can be wowser hot, something of an anomaly in mainland Spanish cuisine, but then Canarian gastronomy owes as much to its fiery relatives to the west as it does its forebears to the north. […]
Our most recent exploration was a dream job in that it involved putting together a gastronomy odyssey through Italy’s Food Valley in the culinary heart of the country. […]
Some cities can be standoffish at first, even slightly moody until you get into their groove. Others are like meeting an old friend you haven’t seen for a long time. Bologna falls into the latter. […]
Tapas are a mainland Spanish way of eating when socialising, but it is also easy to find tapas in the Canary Islands, and tapas aimed at the palates of a local population more than a visiting one. […]
Can you spot the difference between the following two statements? ‘Britain’s gastronomy is the most diverse in Europe’ and ‘Britain has the best food in Europe.’ […]
The first thing anyone needs to know about the food along the Camino de Santiago is, what that food consists of could vary depending on which route a pilgrim follows. There are numerous routes, starting in Spain, France, and Portugal. For the sake of keeping this simple and not overly lengthy, I’m concentrating purely on dishes with a robust link to Galicia. […]
Writing about hotel bars this week, I made a reference to convivial inns. The person responsible for editing the piece questioned the use of the word inn as opposed to hotel bar or lounge. For […]
Other country’s dishes, irrespective of what they involve, are invariably presented in travel articles as though they’re all exceptionally tasty just because they are authentic. […]
The issue is not one of whether these Spanish desserts are good or bad in their own right. It’s only by comparison with the desserts of other nationalities that you can really judge just how good a dish is… […]
During the course of a neverending monologue from Marcia, with an “aye, that’s right” thrown in by Preston every now and again, she mentioned their suitcase was half-filled with tins of Spam. It snapped me out of the self-induced coma I’d retreated into. What sort of strange person would pack Spam in their suitcase? […]
I couldn’t tell you how many times we’ve eaten in restaurants, cafes, bars etc. in various destinations this year. Basically, a hell of a lot. But there are some dishes which stand out above others for numerous reasons. These aren’t always solely to do with the food on the plate in front of us […]
“The fire station is the best restaurant in town?” We checked we heard right. We had. The fire station is the place to eat in Coyhaique, in Chile’s Aysen region. […]
Food in Britain is boring. I’ve lost count of the number of times I’ve heard a variation of this statement in online travel discussions. When I hear the evidence generally provided to back it up, I tend to wonder about the travel habits of those who make it. […]
The first time we encountered a couvert was in Porto when it a waiter brought a tray of small dishes to our table. We weren’t sure if they were a complimentary amuse-bouche or we’d have to pay. […]
If you’re the sort of person who, in culinary terms, likes and dislikes exactly the same things you enjoyed as a child, stop reading. This will be meaningless. On the other hand, if your palate has evolved over the years, then you might want to try this little exercise yourself. […]
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