The ultimate tool for the BBQ purist
I will admit to being a bit of a BBQ geek. We have the traditional built-in terrace BBQ at home, to which some years ago I added a wood burning
Garrus āWorldās best rosĆ©ā
I was invited to a small tasting session recently at Bistro 84 in Almancil to try what is almost definitely the most expensive and arguably (to quote Jancis Robinson) the
JoĆ£o Clara Negra Mole
An Algarvean answer to Burgundy No matter how adventurous the Algarveās winemakers get, I doubt they will ever go as far as planting Pinot Noir ā that most difficult of
Tandoori style quails
Good Indian tandoori food is a delight, the quick sealing and cooking of spiced and marinated meat in the tandoor oven is possibly the best way to cook lean meats
JoĆ£o Portugal Ramos Alvarinho
I was reluctant to try this wine for no other reason than that a quick read of the rear label on the bottle revealed it had been fermented in new
A sexy king prawn dish
If you’re staying in for Valentineās and plan on wooing your loved one at home, cooking something special is a good start. I’m not talking about aphrodisiac foods here, but
EsporĆ£o AB (Alicante Bouschet)
Something special from the red hearted grape for Valentineās Day Traditionally used in the Alentejo as a blending grape to add depth of flavour and colour, the Alicante Bouschet grape
Gambas da Costa
An affordable local delicacy These local prawns caught off the Algarve coast are surprisingly difficult to find. Apart from specialised seafood restaurants, such as O Rui in Silves, I have
Duorum Colheita 2011
This is a mid-range Douro red with quite some pedigree behind it. Launched in 2007, Duorum is a joint venture between JosĆ© Soares Franco, one of Portugalās foremost oenologists of
Filipa Pato Baga & Touriga Nacional
Bairrada winemaker Filipa Pato is well known for her āensaiosā (experiments), breaking the mould with different blends. As Iāve said in this column in the past, Iām a great fan