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.
Food for thought: Persimmons - the fruits of autumn have already arrived at markets
Mallorcans adore persimmons and snap them up as soon as they appear in September.
The restaurant review: A mixed grill deal for RED MEAT fans
Thumbs up or Thumbs down? Was this restaurant a good gastronomic deal?
Food and Wine: Capers - those grown in Mallorca are the world’s finest
The island was exporting capers to Germany in the 17th century, so their international fame goes back a long way.
Food for thought: Peaches - one of the most sensual fruits
For many people, the highlight of the summer season is the chance to eat peaches.
The restaurant review: This salmon was cooked perfectly
Thumbs up or Thumbs down? What does our Bulletin food expert have to say about this 14.50 euro menu of the day?
Food and Wine: Pesto - Sometimes it’s the simple dishes that are most problematical
How do you make a smooth pesto sauce with a good granular texture?
The restaurant review: Plan C produced a BEST-ever dish
Well, sometimes even the best laid schemes of mice and men go astray and plan B can also fall through.
Food & Wine: Croquettes - A French invention the Spanish now do better
"If you follow the above instructions, and have basic culinary skills, your croquettes will be a success"
Wednesday’s culinary section: Llampuga - Mallorca’s most faithful visitor is back
This migratory fish has been coming to islands waters for thousands of years.
The restaurant review: Slow coach waiter and POORISH MEAL
Thumbs up or Thumbs down? What went wrong at today’s restaurant?
Fresh figs: The season is short, the fruit is superb so rush now and make the most of it
"Look out for figs from Banyalbufar, which have a history of their own. They came from grafts made by the Arabs using cuttings from trees in Algeria..."
The restaurant review: Summer duo was a superb bargain
Thumbs up or Thumbs down? Does this restaurant maintain the cooking standards of the Basques?
Food and Wine: Monkfish - The market’s most hideous fish
Catalans cooks have an unusual monkfish recipe, which includes dark chocolate in the sauce.
Food for thought: Cold sauces - with the help of a few of these tangy sauces
Our bulletin food expert unveils his favourite selection of cold sauces that fit in with every summer meal.
The restaurant review: This bacalao was worth long wait
"I had finally found a place withsnail-like service"
Food and Wine: Croissants - France’s famous continental breakfast bun the English adore
How do Palma's bakers compare with those in Paris when it comes to making decent croissants?
Food for thought: Cool spoonfuls - get meals off to a refreshing start
Here are a few more tasty cold recipes to choose from: summer has a long way to go
The restaurant review: A place serving paellas for one
Our food expert found the only restaurant that doesn't insist that paellas must be for a minimum of two people...
Food: Mackerel - It’s in season, it’s cheap, it’s easy-peasy to make
"When fresh, the flesh is firm and the flavour is excellent, with the added advantage of having no little bones"
Comment
Food for thought: Raors - Mallorca’s most desired fish
Find out why this little fish is so highly prized and meet the most neglected quality white fish on the market.
Andrew Valente 08/09/2021 12:36