Olive oil chocolate mousse
Chocolate mousse is, without a doubt, one of the most simple and delicious desserts, but understanding a few simple tricks makes it lighter and fluffier, as it is all about
Essence of Alentejo
This wine is the little brother of Mouchão, one of the Alentejo’s finest wines located in the cooler northern reaches of the region near Portalegre. Whilst Mouchão itself, produced only
A simple Bouillabaisse recipe
When thinking of a warming stew for the winter, meat or poultry are the obvious choices but after the onslaught of the festive season the healthier option of fish makes
Fish and seafood evening with Chef Miguel Castro e Silva
Chef Miguel Castro e Silva is one of the most celebrated Portuguese chefs, associated with great restaurants such as the Bull & Bear in Porto and the Tuga restaurant in
Lagoa dedicates 2015 to wine
It’s called ‘Lagoa Wine Show’ and is designed to promote the municipality as a “wine region of excellence”. Taking place between April 2 and 4 at the Centro de Congressos
Portugal is shaking up the wine world, writes USA Today
“The world’s greatest wine region? If you’re thinking Bordeaux, Burgundy or Napa Valley, it may be time to think again” – this is how a recent article on Portuguese wine
Honey-glazed duck breast
The key to making a piece of duck breast so tasty is remarkably easy, not to mention fast. There is just something about honey going with it that makes it
Cataplana – Algarve on the table
Popular with seafood-lovers everywhere, the cataplana is a regional culinary classic Its appearance may be unusual, but the unique cataplana is a true symbol of the Algarve’s culinary tradition, and
Luís Pato – Duck tales from Bairrada
Looking back over all the wines I tasted last year, the one that most impressed me was at a tasting held just a couple of weeks before Christmas at Wine
Free guide to “promote food tourism”
A “practical and free” food guide has been launched by Portugal’s Food Tourism Association (APTECE) in an attempt to give entities “the tools they need to make (the country’s) food