Our food expert Andrew Valente reviews one of the lasts true French restaurant in Palma.
Our food expert Andrew Valente reviews an exellent Italian restaurant in Santa Catalina.
The big mistake many people make when cooking cauliflower: they overcook it.
There was a time when all summer fruits and vegetables were strictly seasonal.
Spain’s monofloral and polyfloral honey is especially good and many connoisseurs will tell you that Mallorca’s honey is the best in the Mediterranean.
Our food expert Andrew Valente reviews a fantastic Indian restaurant in Santa Catalina.
Before doing anything with the shiitakes you have cleaned with a dry cloth, snip off the stalks and put them aside for the stock pot.
During the Easter weekend roast lamb will be served all over the island.
Our food expert Andrew Valente reviews a fantastic restaurant in Portals Nous.
The basic recipe is simple enough. Shredded desalted bacalao is sautéed in olive oil with garlic, tomatoes, paprika and red peppers.
Our Bulletin's food expert reveals what gastronomic feasts we can expect during the Easter!!
Our Bulletin's food expert Andrew valente reviews a fantastic restaurant in Paseo mallorca.
Prunes started to get a better press some 70 years ago when British people discovered the delights of French cooking.
Some cooks, especially in restaurants, salt the chips as soon as they are taken from the oil, but that is a mistake: they will stay crisper for longer without the salt.
Eating at Sandro is always a pleasure because he believes in getting things right which means, among other things, that he uses authentic high quality products and cooks them properly.
When I first came to Mallorca this tinplate oven dish was sold at every ferretería in Palma and also at stalls at the weekly markets.
Artichokes are in season from September to May, so we still have three months in which to make the most of them.
Paella is Spain’s best known dish and because of that many foreigners think Spanish rice is grown only in Valencia.
Bagels were a bit of a mystery for most British people until the early 1990s when there was a surge in their popularity all over the world.
Our Bulletin's food expert, Andrew Valente, shares his secrets to cooking an amazing classic Spanish-style bacalao.
They have it because cooking and eating are important parts of their cultural heritage and they start learning at an early age.
Andrew Valente shares with us a Mallorcan Cheese Cake recipe and where to find the best cheesecakes on the island!
Today, only the first and last days of Lent (Ash Wednesday and Good Friday) are days of fasting and abstinence.
One comes across variations on certain themes, but food in Spain, remains amazingly true to its geographical origins.
The Chinese are more conscious than ever of the omens that signify good luck and happiness.
Today our Bulletin food expert shares two very easy traditional Spanish recipes.
Andrew Valente shares all the little secrets you need to know when ordering wine in a restaurant.
Andrew Valente on belgian endives, a most economical vegetable with low-cal content.
Andrew Valente shares the real recipe for a really good cocido madrileño and five rules you must follow.
Andrew Valente shares with us the 10 easiest and most essential tips on how to make the perfect croquettes.
Our Bulletin food expert shows us all the advantages of consuming this affordable and delicious legume.
Chicken wings and livers need very little preparation and they are very economic.
Andrew Valente talks about the most resilient restaurant owner who is reinventing his business even in the face of bad news.
Andrew Valente explains everything you need to know about tipping in Spain and how restaurants work in general.
Chorizos are relatively cheap and there are several varieties to choose from.
Our bulletin's food expert shows us some cabbage recipes to make this less loved vegetable your favourite.
Sa Pobla has one of the island’s most interesting cuisines and food has a major role in the Sant Antoni fiesta days with its eel pie.
Andrew Valente provides a lot of ideas about easy and tasty chestnut recipes.
Today our Bulletin restaurant critic reviews a fantastic Lechona.
Here is a review of the year of the restaurants our Bulletin Restaurant Critic visited. Find out the verdict received for their dishes.