Andrew Valente
Andrew Valente has been a journalist since he left school at 18 in Glasgow where he was on the Scottish edition of the old Daily Herald. He came to Mallorca to work as a freelance correspondent for the London dailies and Sundays, using that as a stepping stone to a job in Fleet Street. But he got involved in the Bulletin and stayed on…and on…and on…and now Fleet Street doesn’t exist. He still reads the London dailies and Sundays.
The restaurant review: Michaela’s steak pie was Guinness winner
Thumbs up or Thumbs down? Our Bulletin food expert reviews a restaurant in Puerto Pollensa.
The Basque way of adding a final garlicky blast of flavour to a dish
Our Bulletin's food expert shows us how to cook the ‘refrito’ another culinary trick that adds a final blast of flavour to a dish.
Food for thought: Eat Oranges and put some zest into your life
Our Bulletin's food expert shows us typical Mallorcan recipes with oranges that you can try at home!
The restaurant review: Master lesson in cooking Sea Bass
Thumps up or thumps down? Our Bulletin's food expert reviews one of the best Chinese restaurants in Mallorca.
Food and Wine: Sofrito, Spanish way to add taste
Andrew valente shows how to cook the secret that gives so many Spanish regional dishes their characteristic splendid tastes.
Food for thought: Risi e Bisi, risotto's less known brother
Our Bulletin's food expert presents the star dish in homes all over Venice, especially in celebration of St Mark's Day, the patron of the city.
The restaurant review: Write-it-yourself menu a good idea
Our Bulletin's food expert reviews a restaurant with an inovatiove menu in Palma.
Avocados, seductive but much less exotic
Although used mainly as a vegetable, the avocado is the fruit of a tree belonging to the laurel family.
Know your onions!
Although onions are low in calories, they are not necessarily an ally for weight watchers.
My French ‘onglet’ with Polisha Monika
Our food expert Andrew Valente reviews one of the lasts true French restaurant in Palma.
Emanuel follows father’s footsteps
Our food expert Andrew Valente reviews an exellent Italian restaurant in Santa Catalina.
Mallorcan Cauliflowers are now at their best
The big mistake many people make when cooking cauliflower: they overcook it.
Strawberries are one-season fruit
There was a time when all summer fruits and vegetables were strictly seasonal.
The honey way to a healthy lifestyle
Spain’s monofloral and polyfloral honey is especially good and many connoisseurs will tell you that Mallorca’s honey is the best in the Mediterranean.
The allure of indian spices
Our food expert Andrew Valente reviews a fantastic Indian restaurant in Santa Catalina.
Shiitake: so versatile, so good for us
Before doing anything with the shiitakes you have cleaned with a dry cloth, snip off the stalks and put them aside for the stock pot.
Ways of roasting your Easter lamb
During the Easter weekend roast lamb will be served all over the island.
A great batter but fish was overdone
Our food expert Andrew Valente reviews a fantastic restaurant in Portals Nous.
Most popular of the bacalao dishes
The basic recipe is simple enough. Shredded desalted bacalao is sautéed in olive oil with garlic, tomatoes, paprika and red peppers.
Simnel: English cake for Easter
Our Bulletin's food expert reveals what gastronomic feasts we can expect during the Easter!!
- What a carry on! European Union abandons full launch of new travel entry system for Britons in favour of "phased rollout"
- Uncertainty surrounds EU Entry/Exit System implementation
- Fresh hope for Golden Visa in Spain
- Living in Palma Airport - Safe and warm
- Laura Hamilton: “I’ve always loved Mallorca, I just wished I’d bought here earlier...”