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.
We're well into the soup season
Andrew Valente tells us the rules for making an authentic Mallorcan-style ‘sofritos’ to add to your soups and stews.
For the best dishes get the right tomatoes
Five things happen when tomatoes are sold on the vine: they look better, are tastier, are firmer, have a longer shelf life and are slightly dearer.
The making of a Christmas cake
Mary Berry has written more than 80 cookbooks and is still extremely active, publishes books and appears on TV at the age of 87.
When in doubt order a pasta in Palma
It’s amazing how simple changes here and there can convert a ubiquitous recipe into something we’ve never seen before.
Gone fishin’ for a €35 delish meal in Palma
Some restaurants actually encourage their customers to ask for half dishes by printing the prices on the menu.
Seedy autumn fruit makes early return
The pomegranate has a cherished place on the Mallorcan culinary calendar, and islanders are very fond of them.
Good food at very old bar in Palma
The cooking is done by Lupe Reyes, who has been at the Bar Martí for the past 26 years.
Claudia’s potato salad is the best
If you gave 20 people the same mayonnaise, potatoes from the same crop and the same flavourings, you would get 20 quite different potato salads.
Authentic Lebanese cooking in Santa Catalina
Eating à la carte can be quite expensive at Rotana so I suggest you do as I did and have one of their four tasting menus which have names and different prices.
This time chips were worth a 10
Last week I went back to Palma Blanc to try their €20 menú del día, served from Monday to Friday with the dishes changing every day.
Old wineshop is a great survivor
Tapas bars don’t come much smaller or noisier than Bodega Morey but there are compensations — such as the quick turnover of tables and Malika’s excellent cooking.
Three Spanish cold drinks for hot days
In Mallorca, where almonds are plentiful, you will come across bars that have horchata de almendras (almond horchata).
When the simplest dishes are the best
Expect well cooked Mallorcan and Spanish dishes and if you’re on a budget go for the tapas.
Hotdog ensaimada bun was a huge hit
I enjoyed eating in the interior patio with its lush greenery and got a great kick out of seeing a sparrow and a blackbird land for a quick hop around.
Sensual peaches have long season
The peach is the most widely cultivated fruit after the apple and there are more than 2,000 varieties worldwide.
Still Palma's best ever menú del día
I don’t know of any restaurant doing a menú del día with so many up-market choices.
Cold roasts are a hot weather treat
It’s convenient to have an interesting assortment of cold sauces in your culinary bag of tricks because some of them are multi-functional and can double as salad dressings, dips or spreads.
Cool down with cucumber soup
Cucumbers and yoghurt are especially refreshing when combined, but the effect is compounded with the addition of lemon and mint, as is shown in this soup.
Thai food is a great bargain in Mallorca
Palma Thai Kitchen has a fixed price menu at €14.50 that includes a spring rolls starter, a curry or noodles mains plus a drink that can be a caña or a cola.
The best ravioli I have ever had
The best thing about these ravioli was that Michele had cooked them softish.