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.
Great local cooking, superb French tarts
This week our Bulletin restaurant critic visits a Celler in Santa Maria del Cami.
The Restaurant Review
What happens when the bosses are away?
This week's Restaurant Review: I thought it wouldn’t be fair to judge Sa Goleta when its captain wasn’t on the bridge and keeping the ship on course.
Food & Wine
Verdejo - a white that is very dry and crisp
I last tasted Rueda reds some 20 years ago and I remember them as being fruity and interesting.
Food for Thought
Lamb: My longest ever Easter (and post-Easter) season of eating our most versatile meat
This year there seemed to be more Mallorcan lamb than usual (it is always a good buy) and I was eating it on several successive days…but not as a roast.
Restaurant Review
Gyosas: always a very good bet
This week our Bulletin restaurant critic visits one of Mallorca’s best Japanese restaurants in Palma. Find out what the verdict was.
Leg of Lamb: This joint will always give us a happy Easter
Mallorcans are particularly fond of lamb and you find it in all kinds of local dishes.
Restaurant Review
Top chargrillers can also do fish
The fact is that I seldom find a restaurant cook who does chargrilled fish of any kind — it’s just too risky and few even give it a thought.
Potatoes we could live on them for months
Rule number one when cooking with potatoes is obvious: choose the variety most suited to the dish you are making.
Paella - 3 Spain’s famous mixed paella shouldn’t work but it does — and so beautifully
Andrew Valente gives us some general guidelines andf tips and a recipe to make a great paella.
Easter pies - Mallorca’s pastry treats at this time of the year can be delicious
Mallorca’s Easter pies and other pastries are unusual in that they are savoury as well as sweet.
Paella - 2 It’s the contents of the pan that make this dish so memorable
Do you know the secret to cooking a perfect paella?
Restaurant review
Lovely menu with many memories and surprises
Thumbs up or thumbs down? How does this "menú del día" compare to others?
Hot Cross Buns - They’re difficult to find but you can have a go at doing your own
Do you know how to make the best Hot Cross Buns you've ever tasted?
Paella Spain’s most travelled regional dish is back in the news again
What are the 10 essential ingredients of an authentic Valencian paella?
Restaurant review
When frito mallorquín tastes very mallorquín
The frito mallorquín made by Mari Carmen Serrano was in the true Mallorcan style...
Cupcakes - Nuns bake some of Mallorca’s finest sponges
Do you know where to find these amazing pastries?
Hummus - The genuine recipe is easy peasy yet so many cooks insist on doing stupid ersatz versions
Have you ever tasted genuine hummus? - Find out how to make the authentic one.
The Restaurant Review
Good lasagna nowadays is so very hard to find
"An excellent lasagna at €7.70 is absolutely unheard of in my experience…"
Moussaka - A difficult dish to find in your nearest eateries
What is the reason for the failure of almost all Greek restaurants in Mallorca?
April
Coming on holiday to the island in April? We have a treat in store
Each sliced vegetable is sautéed separately and then layered in a round or rectangular dish
- 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...”