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Flavors of Spain in Singapore

Singapore, is a place that, despite its diminutive size, represents a true melting pot of cultures, religions, languages and gastronomy. It is therefore not surprising that this culturally diverse city-state is always open to new flavors, aromas and culinary adventures. More than one Michelin-star Spanish chef has found a "home away from home" for his cuisine in far-away Singapore. We are talking of course about acclaimed Spanish chefs Nandu Jubany and Carles Gaig

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Salón de Gourmets International Fine Food & Beverages Fair
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News | Nov 20 2017

2018 Guía Repsol Unveils New Edition

The 2018 edition of the Guía Repsol hit the shelves last week, delighting fans with a new look and new content to accompany the steadfast reliability of this venerated guide.

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News | Nov 20 2017

Etxebarri Hits the Shelves!

Spanish chef Bittor Arginzoniz has released a much-anticipated first book, Etxebarri.

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News | Nov 20 2017

Food Science and Technology Challenges Addressed at International Conferencen

The 31st edition of EFFoST, the European International Conference on Food Science and Technology, is underway in the Spanish town of Sitges this week, with the presence of the Basque Culinary Center and Mugaritz from the world of gastronomy, among others.

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News | Nov 20 2017

Spanish Cheeses Make their Mark at 2017 World Cheese Awards

Fourteen Spanish cheeses received "Super Gold" awards at the latest edition of the prestigious World Cheese Awards, which wrapped up this past weekend in London. These were just some of the prizes heaped on this country's cheeses at this important annual event.

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Wine Tourism in Spain

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Recipe of the week

Garlic soup

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Time

30 minutes

  • 10 garlic cloves
    2 large slices bread
    50 ml Spanish olive oil
    1.25 l chicken stock
    4 eggs
    salt
  • 10 garlic cloves
    2 large slices bread
    1.75 fl. oz Spanish olive oil
    2.125 pint chicken stock
    4 eggs
    salt
  • 10 garlic cloves
    2 large slices bread
    0.25 cup Spanish olive oil
    5.375 cup chicken stock
    4 eggs
    salt
Product of the week

Dehesa de Extremadura PDO

Cured hams (hind extremities) and shoulders (fore extremities) from pure-bred Ibérico pigs, or cross-breeds with at least 75% Ibérico blood (pigs may only be bred with others from the Duroc-Jersey breed), brought up under the extensive rearing system, with a minimum production period of 18 months for hams and 12 months for shoulders.


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