Yum yum indeed!
Pairing food and wine can be difficult, but when you get it right, it’s absolutely worth it. Some flavours just work together; fresh shellfish with crisp cold rosé, slabs of steak with a bold red Bordeaux or tangy Asian flavours against the mineral spice of Riesling. Perfectly good in their own right, these foods take on a new level of depth and deliciousness when matched with wine.
Falling into a slightly less glamorous category are the foods which, some might argue, taste better after wine (or beer, vodka, whisky, insert celebratory drink of choice here). I’m talking about illicit midnight fridge foraging, the rumble of hunger in your stomach as you head home after a party or evening at the pub, when a certain salty, greasy goodness is required to tickle your tastebuds and satisfy your cravings. This is the time for cheese toasties oozing melted middles on sticky fingers, hot buttered toast, crispy chips and bacon sandwiches.
Which brings me nicely onto Tapas24, the much-lauded latest venture in Michelin starred ex-El Bulli almuni Carles Abellan’s Projectes24 stable. Bear with me, there is some reason behind my rambling . . .
Blondies with turron
Spain isn’t a country renowned for its desserts. On a recent trip to Barcelona, the majority of our sweet consumption was split between flaky treats from the local pastelerías at breakfast time and a requisite daily ice cream; justified as compulsory thermostat control on the sweltering beach or busy streets. Maybe the rest of the food and drink on offer is just too good; after wedges of tortilla, melting plates of jamón, rich, creamy croquetas and raisin scented sherry, dessert might well be the last thing on your mind.
A couple of months ago Carniverous Boyfriend’s Dad took us skiing in Baqueira Beret, a Spanish resort in the Aran Valley. Out for drinks in a local bar one night, we bumped into a group of snowboarders from Barcelona (about five hours south of the resort) and decided to pick their brains before our upcoming visit in June. When I asked where to go for great seafood and paella, their answer was unanimous; Can Majó.
Once back in the UK, I got stuck into Google, downloaded a couple of Barcelona apps, and started researching what and where to eat. Remembering the Spaniards’ advice, I looked up Can Majó and discovered that it’s something of a Barcelona institution. Continue reading
The hottest Tickets in town . . .
Barcelona is a foodie haven. Sandwiched between the mountains and the Mediterranean, its menus combine the very best of land and sea; from tiny mouthfuls of tapas to huge plates of paella, there’s enough to keep even the greediest of gastronomes happy. Variety is the order of the day, and spontaneity a must – there’s nothing more fun than diving into a random bar for a plate of pinxtos and cheap copa of cava.
Sharing food is great. I’m not talking about the kind of ‘sharing’ when someone leans over and pinches the crispiest looking chip on your plate, or when an eagle-eyed, weight-watching girlfriend suggests her loved one goes halves on dessert. Absolutely not. I’m talking sharing in a specific context i.e. the joys of tapas-style dining.
No longer confined to the Spanish cuisine which inspired it, tapas-style eating is perfect for big groups. It allows you the opportunity to be both adventurous and gluttonous, ordering numerous little dishes to compare, contrast and comment on without having to commit to one main meal. If you’ve ever sat in front of a menu racked with indecision (followed shortly by food envy when your companion’s meal arrives), then this is the perfect format for you.