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.
Sausages: ancient, tasty and extremely versatile
The thickest sausages you’ll find here are the Argentinian chorizos that are always on the menu at the island’s Argentinian and Uruguayan restaurants...
Nutritionist hits out at Spanish breakfast
You’ll get your day off to a brilliant start if you breakfast on sugar-free cereals...
Posh dishes of the Seventies
Chicken Kyiv has gone out of fashion and I can’t remember the last time I saw it on a restaurant menu, but we can do it easily at home.
Never panic over a lack of fresh veggies
Lettuce, cucumbers, peppers and tomatoes aren’t, and never have been, one of the staples, those foods of everyday use such as bread and milk.
A different way of making a lasagna
The three principal elements included in most lasagne are plaques of thin pasta, a meaty sauce and a bechamel sauce.
Tall stories and I never liked them
“There came a moment when burgers were made up of so many bits and pieces they were too tall to hold, even with both hands...”
We're well into the soup season
Andrew Valente tells us the rules for making an authentic Mallorcan-style ‘sofritos’ to add to your soups and stews.
For the best dishes get the right tomatoes
Five things happen when tomatoes are sold on the vine: they look better, are tastier, are firmer, have a longer shelf life and are slightly dearer.
The making of a Christmas cake
Mary Berry has written more than 80 cookbooks and is still extremely active, publishes books and appears on TV at the age of 87.
When in doubt order a pasta in Palma
It’s amazing how simple changes here and there can convert a ubiquitous recipe into something we’ve never seen before.
Gone fishin’ for a €35 delish meal in Palma
Some restaurants actually encourage their customers to ask for half dishes by printing the prices on the menu.
Seedy autumn fruit makes early return
The pomegranate has a cherished place on the Mallorcan culinary calendar, and islanders are very fond of them.
Good food at very old bar in Palma
The cooking is done by Lupe Reyes, who has been at the Bar Martí for the past 26 years.
Claudia’s potato salad is the best
If you gave 20 people the same mayonnaise, potatoes from the same crop and the same flavourings, you would get 20 quite different potato salads.
Authentic Lebanese cooking in Santa Catalina
Eating à la carte can be quite expensive at Rotana so I suggest you do as I did and have one of their four tasting menus which have names and different prices.
This time chips were worth a 10
Last week I went back to Palma Blanc to try their €20 menú del día, served from Monday to Friday with the dishes changing every day.
Old wineshop is a great survivor
Tapas bars don’t come much smaller or noisier than Bodega Morey but there are compensations — such as the quick turnover of tables and Malika’s excellent cooking.
Three Spanish cold drinks for hot days
In Mallorca, where almonds are plentiful, you will come across bars that have horchata de almendras (almond horchata).
When the simplest dishes are the best
Expect well cooked Mallorcan and Spanish dishes and if you’re on a budget go for the tapas.
Hotdog ensaimada bun was a huge hit
I enjoyed eating in the interior patio with its lush greenery and got a great kick out of seeing a sparrow and a blackbird land for a quick hop around.
- Michael Schumacher could move to Mallorca permanently
- Palma, Mallorca is one of the most dangerous cities in Spain
- Council of Mallorca now says there will be no new tourist accommodation places anywhere
- No more tourist accommodation places in certain resorts - ever
- Easter air-traffic control worry for Mallorca