Andrew Valente
Andrew Valente has been a journalist since he left school at 18 in Glasgow where he was on the Scottish edition of the old Daily Herald. He came to Mallorca to work as a freelance correspondent for the London dailies and Sundays, using that as a stepping stone to a job in Fleet Street. But he got involved in the Bulletin and stayed on…and on…and on…and now Fleet Street doesn’t exist. He still reads the London dailies and Sundays.
The Restaurant Review
Best suckling pig in 7 years
This week our Bulletin restaurant critic visits Sa Goleta in Palma.
Did You Know?
Words and more…
Our word ‘kiosk’ comes from the Turkish ‘köshk’ and the Persian ‘kushk’ and it has three main meanings.
Food For Thought
Fresh chutney will perk up the palate
The Indians serve freshly-made chutneys using those fruits and vegetables that are in season — and at their best and cheapest.
Restaurant Review
Little squid were sheer perfection
I wouldn’t like the little task of naming Palma’s 10 best restaurants but if I had to do it El Viejo y el Mar would most definitely be there.
Food & Wine
How to fry perfect egg
It’s essential that the white be solid and the part round the yolk has to be raised.
Food For Thought
Get curry habit and live longer
Doctors have been discovering that curries help to protect us against deterioration of the brain and help to keep Alzheimer’s at bay.
Did You Know?
Words and more...
I can use a grammar-check as well as a spellcheck but I don’t always agree with the grammar-check.
Food and wine
Why albariños are such super wines
The albariño grape is now one of the area’s main agricultural products and it makes an important contribution to the local economy.
The restaurant review
The best bargain for Indian meals
This week we come to Palma’s best bargain in Indian food.
Food for Thought
Cucumbers really are extremely cool
The cucumber’s few vitamins and trace elements are mainly in the skin, so we should eat them unpeeled when possible.
Words and More
Did you know
Alistair Cooke wrote the foreword of a Bedside Guardian, a collection of the previous year’s reports.
The restaurant review
Pork cheeks have never been better
Pork cheeks, when cooked slowly and for the correct length of time, are always beautifully tender and tasty.
Food for Thought
Slushy fruit ice makes the very best of coolers
The Spanish granizado is a concoction of slushy fruity ice which contains quite a lot of liquid so much that one starts off taking it through a straw before finishing it off with a spoon.
Food & Wine
Sun-dried tomatoes are great on flavour
The Italians were the first to dry tomatoes in the sun and as it is such an easy and efficient way of preserving them until the next summer’s crop, the custom of sun-dried tomatoes soon spread throughout the Mediterranean.
The restaurant review
Another four 10S at the same place
Top marks at a Japanese restaurant in Palma.
Did you know
Words and more
A ‘French loaf’, much appreciated by the English, was a long crisp loaf that is nowadays more commonly known as a ‘baguette’.
Food
Gazpacho andaluz is Spain’s greatest and most travelled cold soup
The gazpacho andaluz is Spain’s most renowned cold soup and the ajo blanco of Málaga is a good runner-up in every way.
- Spain wants Britons to show they have 113.40 euros, £97, per day for their holidays
- Over two hours for Britons to get through Palma airport queues
- Spanish pensioners stuck at Palma Airport for fourteen hours
- Palma Airport passport control "collapse" put down to unscheduled flights
- Watch those prices in Mallorca
Words and More
Did you know
The term ‘dog days’, so called because of the rising of the Dog Star (Sirius) between July and September, is a translation of the Latin ‘dies caniculares’.
Andrew Valente 22/07/2020 14:50