Pau Arboix with his Casa Sendra salchichón (Photograph supplied)
The door handle is a large, gold letter S. There is no signage, no indication of what lies beyond the curtained windows on this shopping strip in the town of Vic, in Catalonia, Spain. Entry must be requested after ringing a doorbell. Inside, a small showroom oozes luxury. A huge chandelier hangs above a round wooden table that is polished to a brilliant sheen and surrounded by elegant, upholstered chairs. A huge, silver-edged mirror takes up an entire wall. There’s a large stone sculpture of a curvaceous, naked woman, her back turned, a pig at her feet, by the Catalan sculptor, Josep Maria Subirachs, whose best-known work is the Passion Facade of the basilica of the Sagrada Familia in Barcelona. Dangling enticingly along a wall is what we have come to see: row after row of sausages.
These are not just any sausages. An arm’s length and as thick as the barrel of a baseball bat, they’re salchichón – a type of dried, cured pork salami traditional in this town. These particular specimens, wrapped in glossy white paper, bear the insignia of Casa Sendra – the region’s oldest salchichón producer. Read the full story here.
I love to cook. But i love people cooking for me just as much. And i’ve had UK-based celebrity chef Anjum Anand cooking wicked Indian curries with me in my kitchen for the past week — well, almost. Continue reading
Filed under Chefs, Cuisines
Don’t be fooled into thinking Victoria’s Mornington Peninsula is some kind of sleepy backwater. It may be a little off the beaten track, but it has a smokin’ food and wine scene that’s as much a drawcard as its ruggedly beautiful coastline and curvaceous countryside. Here are ten ways to eat and drink your way around the region. Continue reading
The Food Sage goes shopping with Elena Arzak in San Sebastian
It’s 11am and I’m in a bar in San Sebastian, the culinary capital of Spain’s Basque region. Despite the in-between meals hour, the bar is laden with plates of pintxos, or tapas. The locals eat pintxos at all hours, and I’m here to meet one of the locals: Elena Arzak, who runs Arzak restaurant – ranked eighth on the list of the World’s 50 Best Restaurants 2013 – with her father, Juan Mari. Read the full article here.
Replenishing springtime’s seed trays
Sydney’s summer-taunted springtime is playing havoc with the veggie patch. Parsley, which typically provides a steady supply throughout summer, is already growing like a weed and most of it has bolted; spring onions, which usually grow slowly skywards for weeks, are shooting fast and quickly going to seed; small, tender salad leaves have sudden growth spurts then turn bitter and bossy — crowding out all else around them; and seed trays — planted with a plethora of precious jewels — are relinquishing the fight to the heat and dryness and yielding nothing but the occasional weed. Seedlings that do survive are petulant and thirsty and, frankly, downright hard work.
Facing a one-day weekend (i’m working Sunday and my partner is away) on the tail-end of a tumultuous (and occasionally torturous) week, and confronting a difficult decision for which i don’t have an answer, i contemplated giving the morning the eye mask, ear plug, and head under the pillow treatment, rising only when I felt fit and fully rested. But with a cat and a couple of loads of laundry demanding attention i roused myself relatively early and got on with lonely one-day weekend life. It was the best thing i could have done: in fact, the most therapeutic. Continue reading