Category: food & drink

Andalucía Sabor

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So this is what I’ll be doing over the next three days – attending the Andalucía Sabor Fine Food Exhibition – which kicks off this morning with a jamón slicing competition. Though in fact it began yesterday evening with an interesting and entertaining round-table discussion with three of Spain’s top chefs (Juan Mari Arzak, Carme Ruscalleda and Dani Garcia) about the Mediterranean diet and why eating locally and in season is so important.

Last year I had wangled an invitation to the Best New Chef competition so I guess I was still “on file” because of that, and so I was happy to receive an email a few weeks ago inviting me to attend this year’s Andalucía Sabor as Press or, more accurately, one of the bloggers that will be not only be allowed entrance (normal admission price is 75 euros) but also will have a blogger’s area with access to tables and plugs for laptops, etc. This would be an ideal moment to use the iPad I still don’t have. So I will just be armed with my iPhone as both laptops are too heavy to lug around all day, especially as I’m still having to wear the “faja” to hold my operation incision together.

And as if attending a three-day conference wasn’t enough I also have Sevilla Tapas Tours tonight and Thursday night, plus a presentation meeting with a prospective social media client tomorrow evening (another instance where an iPad would come in handy). Meanwhile I still have my daily work with my other clients to keep up with…

Speaking of which, best get that done while I down another cup of coffee, then I’ll have to hit the shower and get out of here. The conference centre is way the hell out near the airport, about half an hour on the bus, but at least there is a direct route there with the stop just five minutes from my house.  So gotta run – expect a full report once it’s all over!

Churros & Chocolate

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Churros are a fried dough snack that is made throughout Spain and much of Latin America. The dough is squeezed through a nozzle and deep fried in a special vat of hot oil. There are two basic types, a fat round spiral, usually known as “porra” but commonly known as “masas” in Seville, and a thinner, ridged version called “papas” (for years I thought these were made from potatoes, but no). In Seville they are normally eaten with a thick hot chocolate drink as a breakfast or mid-morning snack, and are also served in the early evening for “merienda”. They are also a popular as a “hangover cure” and some churrerías (also known as calenterías) open as early as 6am weekend mornings to catch all-night revellers on their way home.

Below is a short list of some great places to find churros in the centre of Sevilla. Do you know of any others that you’d like to recommend?

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All in a Morning’s Work…

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I was invited to an ice cream tasting this morning by my friend Eduardo who runs Different Spain, a fabulous private travel and concierge service. You may recall that a couple of months ago Edu and I went to an olive oil tasting together at the Basilippo Hacienda just outside Sevilla, and it turns out that this ice cream tasting, held at Mascarpone as a part of their new “Flavour Sensations” range, was going to include three flavours made from Basilippo’s exquisite extra virgin olive oil.

Have to admit I’m not much of an ice cream person. Or maybe I’m a purist? I only eat ice cream once or twice a year and my favourite flavour has always been vanilla. But it was fun to try a few very different flavours, such as:

  • vanilla olive oil
  • gazpacho topped with balsamic vinegar
  • chocolate with hot chilis
  • vanilla bonbon filled with wine and covered in dark chocolate
  • chocolate bonbon filled with olive oil and covered in white chocolate
  • mascarpone with salted sunflower & pumpkin seeds, mixed with dulce de leche

The surprise hit for me was gazpacho – it really worked! I also quite liked the mascarpone ice cream and the wine-filled bonbon. Later Eduardo and I were given some frozen fruit pops to try. They are not on the menu yet but I quite enjoyed my strawberry one, which was made from 45% fresh fruit. As for the rest, it was all very interesting and some of the flavours were quite nice, but I think I’ll stick with vanilla…

 

La Feria de Abril

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Today’s post is by guest contributor Kim from Becoming Sevillana

During my year and a half in Seville, I have been trying to find out what it means to be Sevillana. Some aspects of my British roots are ingrained in me, such as the incessant need to apologise and give thanks unnecessarily, but like most Sevillanos I long for the festive season, for Semana Santa (Holy Week), and most importantly, la feria de abril.

As its name indicates, it is normally held in April, two weeks after Easter, which is later this year, making it fall in May (2nd-8th). It is a week-long celebration revolving around friends, family, eating and drinking. It is a sensory overload – of colour: women sporting their vibrant trajes de flamenca and funnily-named pinstriped casetas lining the streets – and music: the constant melody of sevillanas will definitely be an earworm by the end of the week.

Feria takes place in the Los Remedios area, to the west of the city. The real (feria site) is an impressive 450,000m², a vast space that sits empty for the remaining 51 weeks of the year. The land is divided into 15 streets named after bullfighting greats, and accommodates 1048 casetas – temporary marquee style establishments, where people meet, eat, get merry and of course dance sevillanas.

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