Octopus, how do I love thee ?.....

....let me count the ways (with apologies to Elizabeth Barrett Browning), in ascending order like Top of The Po(l)ps;

Little apple of my eye – the Manzanilla olive (or there's something about Mary)

Are you Puglia(ing) my leg ? Italy's best food region ?

Is Spain the new France ?

Obviously no, Spain is Spain and France is France. However in culinary terms Spain seems to be occupying the position [in my head anyway] that France monopolised for many years; the food can be fancy without the bill inducing a cardiac arrest,

Stop W(h)ining - my desert island delights

An evening in La Rioja - If I ruled the world....

listen to the Lyon - SIRHA, the Bocuse D’Or and Les Halles

Whats the big secret ? calyxes, capers and other cra....stuff

There are certain ingredients which are able to lift food further or evoke a cuisine far more than they have any reasonable right to. Fresh (and then I freeze them) lime leaves transport me to Thailand, fennel seed added to fried sausage meat flies me to the Far East and Sumac shuffles and levers me towards the Levant.

Barcelona Part 3 - the dramatic conclusion

For the final evening in Barcelona we met a friend who was psychotically adamant we should go to to Quimet & Quimet.

Barcelona Part 2 - the stodgy middle bit


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