Mallorca's Pebre Bord
As we move into the height of the summer, visitors to the Island will notice the colourful red pepper “Pebre Bord” being gathered everywhere to make “Tap de Corti”, a type of local Paprika.
Mallorca's fiery red gem takes centre stage with Marc Fosh
Mallorca’s red pepper has gained official recognition by being entered into the national register for protected trade goods.
Spiced Duck breast with Chinese-style plum sauce.
Spiced Duck breast with Chinese-style plum sauce.
Cooking with Marc Fosh: It's Salad time!
Teansform a dull bowl of leaves into something fancy.
Fish and chips is one of my favourite dishes
Fish and chips is one of my favourite dishes.
Fish & Chips and the perfect tempura!
Who doesn’t love a light, crisp batter adding an irresistible crunch to delicious vegetables, fish and seafood?
Bombeta rice is found in most traditional dishes including “Arroz Brut” or a basic “Arroz Seco”
Bombeta rice is found in most traditional dishes including “Arroz Brut” or a basic “Arroz Seco”.
Exploring the delights of Bombeta rice and perfecting Risotto
In recent years “arroz bombeta” has made a welcome comeback and it is now firmly regarded as a culinary gem rooted in the culinary traditions of the Balearics.
A cut above the rest
The best hams should have a shiny dark red-brown colour, speckled with tiny white flecks from eating fatty acorns.
Cooking the French classics with Marc Fosh
In a world where instant gratification is sought and often encouraged, lingering over a saucepan in a warm kitchen, as you gently add a few more vegetables or aromatic herbs has its benefits.
Olé for olives from Spain!
In the Mediterranean region we are blessed with a staggering 93% of the approximately 800 million olive trees in the world.
Cooking with Marc Fosh: Breaking Bread
Let’s be honest, nothing beats the taste and smell of home-baked bread and it's so satisfying to make your own.
Oysters Rockefeller
This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore.
The world is your oyster...
A saltwater bivalve with a sea-salty flavour and a succulent texture, oysters were once the food of the poor and were mainly used to bulk out dishes such as pies, soups, and stews.
Pears "Belle Hélène"
Made by poaching pears in a sugar syrup and served with vanilla ice cream and a chocolate sauce, it is so simple but utterly delicious!
Black truffle, sage and pecorino risotto
Black truffle, sage and pecorino risotto.
- Greece and Portugal cash in as Spain says adios to Golden visa
- Ryanair to base 16 aircraft at Palma airport this summer, an investment of $1.6 billion and supporting 7,000 jobs
- Mallorca set to welcome back young British seasonal workers
- Residents furious in Palma NO-GO area
- Weekend weather: No masking the fact that carnival could be a wash-out