Pomegranate: the greatest autumn fruit
The removal of pomegranate seeds is one of those culinary jobs that can be messy.
Words and more…
In the early 18th century, London’s Bow Street was referred to as ‘China Street’ because of its proximity to Covent Garden.
Fine eating on a low budget
It is a statistical fact that as a nation becomes more prosperous the sales of bread take a dramatic plunge.
The fruit with inner beauties
Perhaps the quince’s greatest quality is its aroma which is very much to the forefront but at the same time delicate and with a touch of the exotic.
Day the music came to a stop
Ever since Palma restaurants started to reopen on May 28, I have been seeing all kinds of welcome changes when eating out.
A stuffed aubergine is not done like this
The frito mallorquín is an emblematic Majorcan dish.
Why Guinness was so very good for me
Guinness is a dark Irish dry stout that originated in the brewery of Arthur Guinness at St. James’s Gate, Dublin, Ireland, in 1759.
The fruits and veg of autumn
Autumn has arrived safe and well at the island’s markets and shops — and the fruits and veggies we most associate with this time of year are very much on display.
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Birds are fascinating creatures and I never tire of observing them in flight or hopping around on the grass verges of the Paseo Mallorca on my way to the Grup Serra offices.
Juanjo’s secret is in the spicing
A few years ago Juanjo shunned all dairy products and other foods connected with animal life and made Bon Lloc into a full vegan restaurant.