03 Oct 2012

Holiday Time – Europe/Nth Africa

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Moroccan Spices

During May – July Gill and I travelled through France, Spain and Morocco.

While we thoroughly enjoyed the Cuisines of the World we always return to New Zealand with a great appreciation of the variety, quality and execution of New Zealand food.

The ability of the Spanish to create sublime Tapas and Pintxos from local and seasonal speciality foods is truely impressive. They define the special ingredient as king. Our favourite Pintxos bar was La Ouchara del San Telmo in San Sebastian, a tiny place which seemed to be always packed not just with tourists but locals as well. The food was cooked to order with such a wide variety on offer – Veal Cheeks, Pigs Ears, Cod, Goat Cheese Risotto and Foie Gras to name a few.

The trend in New Zealand to local Tapas, small servings, degustation, cocktail, Spa and bar menus is an expression of our desire to offer customers cost effective broad based tasting options. Chefs seem to consistently ramp-up the choices and quality of these options.

Morocco is unquestionably a stunningly beautiful country where the countryside is mountainous, rugged, colourful and truly tingles the senses,  We enjoyed many different Tagines and Couscous dishes, as well as the beautiful fresh fish in Essaouria. We have to say that by the time we departed  we were over Tagines. Back in the UK even Hamburgers have never tasted so delicious!

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