Gaspacho & Migas, a blend of elegance and culinary delights
Chef Ivo Braz combined elegance with the essence of Alentejo and Algarve flavours The Algarve branch of the gourmet dining group Chaîne des Rôtisseurs welcomed in the new year at
Algarve produces 2 million litres of wine in 2024
Algarve wine production increased 20% compared to 2023 The Algarve wine industry has achieved a milestone, producing nearly 2 million litres of wine in 2024 – the best result for
Lemon posset
Lemons are undoubtedly one of my favourite dessert flavours. Offering a perfect balance of sweetness and acidity, lemon desserts always provide a light and refreshing end to a meal. Having
Lagoa open to buying historic Única wine cooperative building
Única sold the building in 2018 and has seen its lease agreement ended The municipal council of Lagoa is open to purchasing the historic headquarters of ÚNICA – Adega Cooperativa
Podcast Portugal Episode 3: Crafting wines and cultivating legacy
Featuring Alexandre Relvas Jr., winemaker and farmer at Casa Relvas Winery Podcast Portugal’s latest episode dives into the heart of the Alentejo wine region with an inspiring conversation featuring Alexandre
Algarve wines to gain “new home” in Lagoa
It will be a “new phase for Algarve wines and wine tourism,” says president of Algarve Wine Commission (CVA) The municipal council of Lagoa is in the final stages of
Smoked sausages take centre stage in Querença
This weekend marks the return of ‘Festa das Chouriças’, the famous smoked sausage festival held every year in Querença, Loulé in honour of São Luís, the local patron saint of
Preserving tradition
Feito no Zambujal produces cured meats and sausages made from Iberian pigs and which can be found at some of the Algarve’s top restaurants and hotels Twelve years ago, in
Wine – A premium red from the back of beyond
The Beira Interior region is a pretty remote part of Portugal, sandwiched between the Douro and Dão regions to the north of the Serra da Estrela mountains. But it is
Sea buckthorn, a nutritional powerhouse and a dietary staple of astronauts and Olympians
I must have been six years old when I first encountered sea buckthorn. Its sizeable bush comprised of a handful of widely scattered, long branches that were adorned with narrow