Author: Patrick Stuart

It’s not often that wine guru Jancis Robinson dedicates her column in FT Weekend to Portuguese wine, but then Port wine is special, and judging by her column in last

The carcass of the Christmas turkey packs more flavour than pretty much any other part of the bird but is often discarded. After picking off the uneaten meat to be

By Patrick Stuart patrick.stuart@open-media.net It’s normally wine producers who use the French term “terroire” to describe the combination of land, climate and location when extolling the virtues of a particular

With the festive season upon us why not go traditional and enjoy the best Algarvean seafood on offer, fresh from the ocean? By Patrick Stuart patrick.stuart@open-media.net Portuguese tradition states that