The pros and cons of liking spicy food
There’s a chemical in hot peppers that activates nerves on the tongue.
Siduri in Palma: a mise en place for the table
This week our Bulletin Restaurant Critic visited one of Palma's most bistro-ike places.
Mallorcan requesón for delicious cakes and tarts
The beauty of locally made cheesecake is that the main ingredient will always be requesón.
Can Nofre: When nostalgia is served on a plate
For those who are fond of Mallorcan cooking, a visit to Can Nofre is always a huge delight. Find out what was the verdict in this week's restaurant review.
Great local cooking, superb French tarts
This week our Bulletin restaurant critic visits a Celler in Santa Maria del Cami.
The Restaurant Review
What happens when the bosses are away?
This week's Restaurant Review: I thought it wouldn’t be fair to judge Sa Goleta when its captain wasn’t on the bridge and keeping the ship on course.
Food & Wine
Verdejo - a white that is very dry and crisp
I last tasted Rueda reds some 20 years ago and I remember them as being fruity and interesting.
Food for Thought
Lamb: My longest ever Easter (and post-Easter) season of eating our most versatile meat
This year there seemed to be more Mallorcan lamb than usual (it is always a good buy) and I was eating it on several successive days…but not as a roast.
Restaurant Review
Gyosas: always a very good bet
This week our Bulletin restaurant critic visits one of Mallorca’s best Japanese restaurants in Palma. Find out what the verdict was.
Leg of Lamb: This joint will always give us a happy Easter
Mallorcans are particularly fond of lamb and you find it in all kinds of local dishes.
Restaurant Review
Top chargrillers can also do fish
The fact is that I seldom find a restaurant cook who does chargrilled fish of any kind — it’s just too risky and few even give it a thought.
Potatoes we could live on them for months
Rule number one when cooking with potatoes is obvious: choose the variety most suited to the dish you are making.
Paella - 3 Spain’s famous mixed paella shouldn’t work but it does — and so beautifully
Andrew Valente gives us some general guidelines andf tips and a recipe to make a great paella.
Easter pies - Mallorca’s pastry treats at this time of the year can be delicious
Mallorca’s Easter pies and other pastries are unusual in that they are savoury as well as sweet.
Paella - 2 It’s the contents of the pan that make this dish so memorable
Do you know the secret to cooking a perfect paella?
Restaurant review
Lovely menu with many memories and surprises
Thumbs up or thumbs down? How does this "menú del día" compare to others?
Hot Cross Buns - They’re difficult to find but you can have a go at doing your own
Do you know how to make the best Hot Cross Buns you've ever tasted?
Paella Spain’s most travelled regional dish is back in the news again
What are the 10 essential ingredients of an authentic Valencian paella?
Restaurant review
When frito mallorquín tastes very mallorquín
The frito mallorquín made by Mari Carmen Serrano was in the true Mallorcan style...