FI­ESTA FLAVOUR

WORTH TOASTING: CUL­TUR­ALLY, THE CATA­LANS CON­SIDER THAT TO DRINK, YOU MUST HAVE FOOD

The Gold Coast Bulletin - Gold Coast Eye - - EYE | FOOD - WORDS: A LAST AIR MCLEOD PIC­TURE: RIC FREARSON STYLING: LYN DE L MILLER

When I worked in the Langue­doc-Rous­sil­lon re­gion, which bor­ders Spain, we pre­pared straight-bat Span­ish tapas into the early hours for throngs of hun­gry and thirsty tourists. An­chovies grilled over wood em­bers; oc­to­pus braised in smoked pa­prika; small, scorched green pep­pers; shaved iberico de bel­lota; fried goats cheese; and crispy cro­que­tas. While these tra­di­tional bites aren’t at the van­guard of cui­sine they are bold, savoury, salty, spicy and tex­tu­ral. Guests would mooch from bar to bar, be­com­ing pleas­antly re­plete. Not only did the tapas taste great, they re­duced the ef­fects of the wine, sherry and spirits im­bibed.

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