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A WINTER’S OXTAIL

Winter can sometimes feel like the least generous season for cooks, a barren and lean time of year as we wait patiently for spring to arrive with all its rich bounty and colourful, sprightly ingredients to entice us back into the kitchen. It is, however, the perfect time to indulge in old fashioned, heart-warming dishes designed to keep out the cold and revive flagging spirits and jaded palates during gloomy winter’s days.

Recent posts

Hipster’s choice

It’s hard to believe that the humble cauliflower is now deemed to be trendy and so much in vogue that the once-unfancied brassica has usurped kale as the hipster vegetable of choice. But is it really that surprising? For a vegetable it’s endlessly versatile and makes a great centrepiece. You can sauté it and blend it to add smoothness in sauces and a creamy texture to soups, but I love to simply roast it. Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. It can be cut into thick slices and tossed with a little olive oil or butter, some fresh herbs and finished in the oven or roasted whole. It may just be a regular, humble, garden cauliflower, but there's something really exciting about seeing it come out of the oven whole. I often flavour

NEW YEAR...NEW ME?

Who doesn't start the New Year pledging to begin a new healthier lifestyle? I do it every year. This year I’ll undoubtedly promise myself again that I will join a gym, eat more vegetables and salads, lose a little weight and try to go jogging at least 3 or 4 times a week and…undoubtedly it won’t happen!
Annually we all make New Year resolutions in an attempt to start afresh and turn over a healthy new leaf and not surprisingly eating a healthier diet and losing weight generally tops the list of most people. But here's the cold, hard truth about New Year's resolutions: They don't work. While we believe these resolutions will make us better people once the calendar flips from December to January, the truth is that most of them are forgotten after a week or two. Miss a day at the gym, or skip a 1,000-word daily quota on that novel you

Get Shucking!

Tis’ the season to be jolly, eat turkey, Brussels sprouts, mince pies, and shuck a few oysters. Oysters are one of those great celebration ingredients. In season during any month that has an ‘R’ in it, September to April, oysters spend the Summer fattening up their plump little selves for their long Winter’s hibernation making them sweeter and crisper than at any other point in the year during the chilly winter months. In many countries around the world such as France and Spain, oysters feature prominently in celebrations for Christmas and New Year’s and between 50% and 70% of all oysters eaten are shucked and slurped up between these two holidays.
The Olivar market in Palma has been in a period of transition over the last few years

FOSH FARM

Only when you understand and respect the essence of an ingredient can you properly come to enhance its flavor through cooking. Guided by nature, our kitchen will reflect the seasons. Thinking globally and sourcing locally is not just politically correct; it's also personally rewarding for the farmer, the chef and the diner. Everybody wins.




Fosh Farm is set in the beautiful location of Finca Son Mir, where the rhythms of the seasons are at their most apparent. Our Mediterranean, culinary garden, surrounded by red earth and olive trees, grows unique, seasonally appropriate crops using organic and sustainable techniques.

A NEW FLAME…5 simple tips for the perfect BBQ

“In the flames of the fire lives something that can help ingredients reach their fullest potential.” These are the words of Bittor Arguinzoniz, the chef/owner of an extraordinary restaurant, high in the hills of the Basque country. His rustic restaurant, Asador Etxebarri has revolutionised the simple art of cooking over a flame and has attained a cult-like status, Michelin stars and was recently voted number six in the World’s 50 Best Restaurants list.
The barbecue is now fully established as high-end food and Bittor infuses every course with smoke from the homemade goat butter to the caviar-size spring peas to the grass-fed

Fusion or confusion?

--> I spent a little time in the company of Silvia Anglada recently.
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!