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.
Food & Wine
Cheese is the tops but in moderation
Cheese is one of life's great pleasures and by eating it in small amounts we can enjoy it every day.
Food for thought
Get your veggies with a menestra
There is no single recipe for a menestra and the dishes that go under this name are more than simple variations on a theme. All of them make use of vegetables in season and some include other ingredients for which a particular area is famous.
Batters that work well are godsend
There are hundreds of batters out there and one of them may be the one you have been searching for.
Food & Wine
These soybeans add touch of black magic
When I do this dish I like to include a few of the whole fermented soybeans because biting into one produces a tremendous concentrated taste sensation.
Food for thought
Palma’s big run on minced meat
One of the unusual aspects of economical minced meat dishes is that they appeal to people in all walks of life.
Education
Words and more…
The gastrobar is a Spanish invention and is a cousin of the English ‘gastropub’. And although they are related, they were created for quite distinct reasons.
Quick glance at Majorcan menus
Majorca is a small paradise for lovers of gastronomy and wine with many splendid culinary delights, unexplored recipes and exceptional wines that you have never heard of.
Food & Wine
Rosemary: helpful hand in the kitchen
The herb was used for centuries as a symbol of remembrance, especially at weddings, funerals and war commemorations.
The Restaurant Review
Harlot spaghetti was so nicely hot
Local restaurant review of Ristorante Sandro, Calle Ramon I Cajal 9, Palma. Tel: 971-543002).
Food & Wine
Hake roes: delicious and affordable treat
Fish of all kinds, especially the cheaper Mediterranean specimens cleaned and filleted, are ideal for simple lunches.
The Restaurant Review
Basque chuletón was ever so delish
Find out what our Bulletin restaurant critic says this week.
Get to know your cuts of fresh pork
Majorcan pork is such a good buy that it is never far from the cook’s or housewife’s thoughts.
The Restaurant Review
The best steak meal in town
It turned out to be more of a bargain than I expected.
Food for Thought
Using yoghurt in the kitchen
Yoghurt straight from the tub can be added to cooked dishes just before serving and it won’t curdle if it doesn’t come to the boil.
Food & Wine
This herring is worth its salt
Arenques salados are at their best in recipes that call for anchovies: pizza toppings, salads, pasta dishes, sauces and bruschettas, among others.
The Restaurant Review
Fish and chips - by Anglophile Italians
It’s not in the least surprising that an Italian cook did such a good version of English fish and chips.
Words and more...
Did you know...
Dog is one of those easy English words: everyone can spell it (like cat) and no one has any difficulty in pronouncing it.
- 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...”
Words and more...
Did you know...
Do you know what the "gravy train" category is?
Andrew Valente 27/02/2020 14:44