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
Best-ever chips at Moroccan eaterie
The Muaré menu has some 50 dishes, not counting desserts, and making a choice wasn’t easy.
Food & Wine
Sandro: The cook who is also a baker
The Spanish, the French and the Italians are the three nations that today eat most bread.
The Restaurant Review
Perfect menu for a summer’s day
Selecting the ideal dishes for a summer’s day lunch is no easy matter.
Did you know
Words and more
Bread is more than staple food: it can mean money, aterm young britons got from the United States in the early 1950s
Food for Thought
Summer — and salad days return
You should never get into a rut with salad greens because there are more than a dozen at municipal markets and supermarkets all over the island.
Food & Wine
The famous five summer veggies
Majorca’s great contribution to the theme — tumbet: a melting concoction of tomatoes, red peppers, aubergines and potatoes.
The Restaurant Review
A fillet steak for 12€ - a bargain!
Today’s restaurant is one of the busiest in Palma, playing to full houses for lunch and dinner six days a week.
Food & Wine
Fruit and veggies five times a day is so easy
A successful sofrito calls for a good amount of olive oil.
Food for Thought
After the big battle, an improvised dish
Napoleon was famous for saying, among other things, that an army marches on its stomach.
Food & Wine
Dublin day in the life of Joyce and Ulysses
June 16 is Bloomsday, when Dublin denizens and visitors from all over the world congregate to retrace the steps taken by two characters in Ulysses.
The Restaurant Review
These dishes were a big anti-climax
This place specialises in tapas and we got the meal off to what should have been a sure-fire guaranteed start by ordering two tortillas.
Food For Thought
For best pestos use the mortar
There is nothing mysterious about pesto: it’s an easy sauce to make.
The Restaurant Review
The best ever menú del día
So what’s it like to eat in a restaurant in the post-virus era?
Food & Wine
What happened to chicken Kiev?
Chicken Kiev was originally called ‘tsiplenokovo po-kievski’.
Did You Know
Words and more...
Where does shebang come from and is shenanigan as Irish as it sounds?
Food for Thought
Basil: most faithful visitor to Majorca
Although basil, called albahaca in Spanish, is very much associated with the Mediterranean, it isn’t a popular herb in Spanish regional cooking.
Food & Wine
White veal needn’t put you in the red
The blanquette de veau, a stew in a white sauce, is one of the classic dishes of provincial French cooking.
Food & Wine
I’m pining for a Spanish caña
When we think of potato salad we usually visualise one smothered in mayonnaise, but one of my favourites doesn’t contain even a speck of mayo.
- 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...”
Did You Know
Words and more…
Why are guinea pigs so called: they don’t come from Guinea and they are not pigs.
Andrew Valente 17/06/2020 09:53