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Portugal 10 Great Things to Eat when you Visit

Portugal 10 Great Things to Eat when you Visit | Gourmet Lisbon | Scoop.it

10 Things They Eat in Portugal: 10 Portuguese Foods to Try At the center of every meal are two indispensable items — bread and wine — although most Portuguese would probably argue pork should be included too.  Portugal’s ancient past reflects the diverse foodstuffs of six hundred years of Roman rule, five hundred years of rule by the Moors, the reach and power of the Roman Catholic Church, and the influence of the Age of Exploration in the fourteenth and fifteenth centuries. Modern chefs may think they invented fusion cuisine, but Portuguese cooks were doing fusion hundreds of years before it was cool.

Mary H Goudie's insight:

Portugal is a #foodies delight - and Lisbon has it all.

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Veggie Delights in Porky Fishy Portugal

Veggie Delights in Porky Fishy Portugal | Gourmet Lisbon | Scoop.it

Traditionally, Portuguese have concocted simple, hearty soups, stews and other dishes featuring regional ingredients, including vegetables such as green beans, peas, potatoes, cabbages, cauliflower, broccoli, carrots and kale. 

Mary H Goudie's insight:
Vegetarian friendly foods to try in Pork Fishy Portugal 
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Chow down Vegan Style in Lisbon

Chow down Vegan Style in Lisbon | Gourmet Lisbon | Scoop.it
Lisbon is a lively, friendly, beautiful city and we loved our time there. We were especially amazed at how easy it was to be vegan i
Mary H Goudie's insight:
A vegan foodies resource when travelling to Lisbon Portugal.
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Ursula O'Reilly Traynor's curator insight, July 27, 2016 8:47 AM
Lots of European cities are recognizing the need to offer much more in the way of Vegan and Vegetarian eating options. Recently, Turin's mayor has declared the city Vegetarian, with a five year plan. Majorca wants to be the Vegan Island Capital of Europe. and now Lisbon is declaring its interest and delight in all things Vegan. I love this progressive attitude, especially as so many young travellers favour the vegan way of life. Nice one, Lisbon. 
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Primer for Lisbon's Gourmet Fish Festival

Primer for Lisbon's Gourmet Fish Festival | Gourmet Lisbon | Scoop.it

1. Chapito á Mesa: Fishtastically Creative Portuguese Chef Bertílio Gomes  


It was a close call between the grilled grouper and the octopus; However, the grilled octopus over squid ink cous cous! As stunningly beautiful as it looks, it tastes. The handmade cous cous from the north of Portugal, Trás-os-Montes, had a deep, rich and moist complexity that really complemented the flavors of the charred squid and salórnia fresh herbs. The combination of textures were like a playground for the tongue; a dish that was fun to look at and even more fun to eat!


2. Ibo: Mozambique Portuguese Fusion Chef John Pedrosa grew up between Mozambique and Portugal. As his love for both cuisines and passion for culinary creativity grew, he began experimenting with the flavors of his two identities; mixing the spicy, bold flavors of Mozambique with the fresh and pure ingredients of Portugal. And low and behold…a star was born. 


Couldn't stop raving about the seafood curry. The spicy, complex flavors of the curry enhanced the varying textures and characters of the fresh shrimp, squid and crab to make a dish that was plain and simply, fishlicious.


3. Chef Kiko at A Cevicheria Chef Kiko took us on a wild flavor ride through his innovative variations of Ceviche; the Peruvian staple gone Portuguese.


We absolutely adored the Confit Codfish with smoked duck, hummus and olives. The smokiness of the duck, mixed with the freshness and tenderness of the fish, juxtaposed with the creamy hummus and salty olives? MmmMMMMmmmm. 


4. José Avillez: The Michelin Man! The only Portuguese chef with two Michelin stars in one restaurant, the famous Belcanto was chosen as one of the 100 best restaurants in the world! He combines the freshest of fish with the freshest of fresh ingredients, to create pure yet unique flavor combinations, presented in a simplistic manner.


Octopus with kimchi, garlic and cilantro. This bright dish truly makes your taste buds wake up! The combination of the octopus with kimchi and garlic was refreshing and zesty, made refreshingly vibrant with the fresh cilantro. The perfect summer dish!

Mary H Goudie's insight:
Primer for Peixe em Lisboa Lisbon Gourmet Fish Fest. You need it, you've got it, we've given it to you. Now get yourself to the Fish on time for the last 3 days of the event this weekend. Miss it, just book a meal at one of the restaurants. Read more about our gourmet food blogger in training, I just love bringing on new talent and didn't she do swimmingly well? And I quote the young Casiedilla "Mary, I get a little scared when you disappear 'cos I know there's more food coming!" It's all in a days work at the review table, foodies!
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Fish frenzy or Cod Confit at Fish and Flavours Lisbon

Fish frenzy or Cod Confit at Fish and Flavours Lisbon | Gourmet Lisbon | Scoop.it
One of the contenders for dish of the show at ‪#‎PeixemLisboa‬ A thumbs up or should we say fins up to this Kiko Martins dish from A Cevicheria The confit cod was the star sitting on a bed of hummus garnished with rose chunks of smoked duck topped with black olive tapenade and swimming in golden olive oil. The pairing with a rosé from José Maria da Fonseca wine list was a hit,
Mary H Goudie's insight:
Portuguese Chef Kiko Martins dish was a wow at the big Lisbon Gourmet Fish Fest #FishandFlavours #Lisbon, last year his cod dish rang our taste bud bells too.
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Peixe em Lisboa 2016 | Restaurantss... - Peixe em Lisboa - Lisbon fish & flavours | Facebook

Peixe em Lisboa 2016 | Restaurantss... - Peixe em Lisboa - Lisbon fish & flavours | Facebook | Gourmet Lisbon | Scoop.it
Peixe em Lisboa 2016 | Restaurantss

Bertílio Gomes com Chapitô à Mesa: The premiere, with a restaurant, of one of the most solid and talente
Mary H Goudie's insight:
Chef Bertilio Gomes CHAPITÔ À MESA Bertílio Gomes one of the most solid and talented Portuguese chefs. He knows how to work the traditional cuisine, giving it additional contemporary twists.
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Lisbon Fish and Flavours - Peixe em Lisboa Event

Lisbon Fish and Flavours - Peixe em Lisboa Event | Gourmet Lisbon | Scoop.it

LISBON FISH & FLAVOURS RETURNS ON APRIL 7TH - 17TH 2015

This food festival brings great restaurants and invites worldwide well-known chefs to present creative fish and seafood tastings.

... Your delight is guaranteed!

Mary H Goudie's insight:
Ten days of super foodie fish excess in the European capital city where the Chefs boast that they can teach even the French how to cook fish. Wine, gourmet products, custard tart competition, show cooking and lots more besides. April is the time to visit Lisbon if you have food desires coursing through your veins! 
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Portugal - Historic Olive Harvest Expected

Portugal - Historic Olive Harvest Expected | Gourmet Lisbon | Scoop.it
Portugal could produce an estimated 765,000 tons of olive this year, which would be the third largest harvest in the last 75 years,

Portugal only produced 438,000 tons of olives in 2014, a significantly lower yield than the 634,000 tons harvested in 2013.

Although olives are cultivated in several different regions of Portugal, the high output expected this year is mainly from the Alentejo region in south Portugal. Alentejo is the largest and most important region for olive production in Portugal and produces about two-thirds of the country’s olive oil.

The region uses varied traditional, semi-intensive and intensive methods for olive tree cultivation. However, intensive restructuring of olive farms, planting of highly productive olive varieties, efficient irrigation systems, appropriate fertilization and less severe pruning in Alentejo may be responsible for the high olive harvest expected this year.

Although there are more than 30 varieties of olives native to Portugal, the most common varieties cultivated for olive oil and table olives in Portugal are Galega, Cobrançosa, Cordovil, Verdeal, Madural and Carrasquenha.

Of the six regions with the Protected Designation of Origin for production of olive oil, three — Azeite do Norte Alentejano, Azeite de Moura and Azeite Alentejo Interior — are in the Alentejo region. The remaining three regions are Azeite de Trás-os-Montes, Azeite do Ribatejo and Azeite da Beira Interior.

Mary H Goudie's insight:

I'm so lucky living in Portugal to be able to use organic virgin olive oil with abandon. Try to taste just on its own, if it is slightly peppery you know its really good. The most delicate oil comes from the north of the country and the most robust from the Alentejo. Enjoy experimenting when you visit as you will find a bottle on every restaurant table. Just dribble it on your plate and dip in the equally great Portuguese bread instead of butter to feel like a local!

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Lisbon Gourmet Fish Event PeixeEmLisboa

Lisbon Gourmet Fish Event PeixeEmLisboa | Gourmet Lisbon | Scoop.it
Lisbon Annual April Gourmet Fish Food Fest in Portugal's Capital. Lisbon Fish & Flavours highlights Ten Top restaurants, features live gastronomic presentations by top international Chefs, cooking classes and wine pairing. A gourmet market showcases the best of Portugal's produce and wine plus the contest for the best 'Pastel de Nata' or custard tart sees the winning bakery crowned for the year.
Mary H Goudie's insight:

#Foodies Mark your travel calendar for 7 - 10 April 2016 to head to #Lisbon for the big #Fish #Seafood Fest.

‪#‎seafood

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Find ultimate Porto sandwich in Lisbon.

Find ultimate Porto sandwich in Lisbon. | Gourmet Lisbon | Scoop.it

Classic Francesinha from gourmet Portuguese specialist Miguel Castro E Silva in Mercado Da Ribeira.This has been Lisbon's main food market since 1892 and in May 2014 Time Out Lisboa transformed one of the enormous halls into a foodie's paradise for hipsters and bohemians, family treats, healthy eats and gastronomes on a budget...

Mary H Goudie's insight:

Portugal Gourmet indulgence. Go on you know you want to dig you teeth into this once in you life be it in Porto or Lisbon.

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Lisbon Spicy Piri Piri Chicken

Lisbon Spicy Piri Piri Chicken | Gourmet Lisbon | Scoop.it
Nothing whets the appetite more than eating gorgeous food with a jaw dropping view. All this week on GMB TV chef Andy Bates takes a tourist trip across Portugal, visiting landmarks, enjoying local attractions and celebrates regional cuisines, cooking up mouth-watering dishes. First up we have his piri piri chicken.
Mary H Goudie's insight:

Finger-Licking-Good You loved it when you visited Lisbon the last time now create it at home foodies.

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Is Portuguese food the next big trend?

Is Portuguese food the next big trend? | Gourmet Lisbon | Scoop.it

When Nuno Mendes opens a new restaurant, you can be sure it will make waves – And for his latest venture, Taberna do Mercado in London’s Old Spitalfields Market, he has decided to celebrate the cuisine and wines of his native Portugal, but he's not the only chef to be inspired by Europe's most westerly country!

Mary H Goudie's insight:

It is ALMOST impossible to eat or drink badly in Portugal!

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Gwen McCauley's curator insight, May 27, 2015 9:39 AM
I created my A Taste of Algarve week-long culinary tour for a small group of people to join me in getting out and exploring all that is on offer. From small, family owned restaurant dining experiences, to visits to citrus & olive groves, plus time exploring farmer's markets, there is so much to discover about this wonderful cusine and the culture in which it developed. Next offered Nov 4th, 2015.
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Lisbon Fish & Flavors Gourmet Food Fest

Lisbon Fish & Flavors Gourmet Food Fest | Gourmet Lisbon | Scoop.it
Lisbon’s BIG gourmet food fest gets underway fully from today. Cornettos of Tuna Temaki from Jose Avillez
Sea products are celebrated at this Fish in Lisbon event which is the largest food festival in...
Mary H Goudie's insight:

A chance to taste & sample some great #Portuguese food from top Chefs, buy regional food products & taste some great white, rosé and red #wine from #Portugal. Can't make it this April great food & wine alway feature on one of my custom #Lisbon day tours contact me  http://www.your-lisbon-guide.com 

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Portuguese Christmas Pressed Piggy

Portuguese Christmas Pressed Piggy | Gourmet Lisbon | Scoop.it
From now until Christmas, groups of foodies after something special can book themselves a table at Nuno Mendes’ laidback Portuguese restaurant Taberna do Mercado and tuck into leitão assado – Portuguese-style suckling pig – and a whole host of side dishes inspired by the country. Deboned, pressed and cooked until the skin turns crisp as a shard of glass, the entire pig is presented as one perfectly-fried block, ready for everyone to dig into, with the legs cooked separately on the side.
Mary H Goudie's insight:
Porky finger-licking goodness Portuguese style via London top Chef Nuno Mendes
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A Guide to Macanese Food - Lucky Peach

A Guide to Macanese Food - Lucky Peach | Gourmet Lisbon | Scoop.it

What happens when China, Portugal, and Las Vegas come together.

Just like the architecture, the food of Macau seamlessly combines a variety of unexpected influences. The Portuguese sailors who first settled in the region had a hard time re-creating dishes from home. It was nearly impossible to find Portuguese ingredients in the early sixteenth century. But these sailors weren’t actually doing the cooking. Their wives (typically from other parts of the Portuguese empire like Goa, Malacca, or Japan) were tasked with re-creating familiar dishes using local foodstuffs. Chinese lap cheong sausage replaced chorizo; coconut milk stood in for dairy.


But true Macanese cuisine isn’t as simple as a cross between Portuguese and Chinese, though these two cuisines compose the foundations. The food reflects the influences of the entire Portuguese empire; ingredients like turmeric and cinnamon from India and piri piri from Mozambique are common. European-style cooking techniques like baking and roasting are also widely used. David Wong, founder of the Macau Culinary Association, explains, “It’s a 450-year-old cuisine with its roots in Portuguese cooking traditions and is arguably one of the world’s oldest fusion cuisines.” The Portuguese handed Macau back to China in 1999, but their legacy is still deeply imprinted on the food. Here are some of the city’s most beloved dishes.

Mary H Goudie's insight:
Fantastic Foodie read! Portuguese influenced food gets itself around the world, this time, Macau by way of India, Angola, Mozambique and Brazil to mention a but few of Portugal's ex-colonies. If this does not get around your travelling taste buds I don't know what will, yum is yum in any language.
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 A Saucy World Traveller thanks to the Portuguese

 A Saucy World Traveller thanks to the Portuguese | Gourmet Lisbon | Scoop.it


The piripiri chili pepper is an integral part of Portuguese gastronomy. We've rounded up some of our favourite places to enjoy it in its various forms. 


The small, spicy piripiri, or African bird’s eye chili, is one of Portuguese cuisine’s most unexpected ingredients, one that has travelled thousands of miles across many continents to find its place there. When the Portuguese began navigating around the globe as early as the 15th century, spices like black pepper and cinnamon became some of the most important and expensive goods on the market. Piripiri didn't reach quite the same renown, but they have influenced many cuisines in their travels East. Initially they were taken from Brazil to Africa, where they thrived. After Vasco da Gama established the maritime route to India, the Portuguese introduced the peppers to Asia, namely India, Thailand and Malaysia. For over a century, Lisbon remained the most important Western capital in the spice trade. 

Mary H Goudie's insight:
Piri Piri the Portuguese influenced well travelled hot hot hot sauce. Time to light up your mouth with flavour. 
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Sexy Fish and the City:  Lisbon Fish and Flavours

Sexy Fish and the City:  Lisbon Fish and Flavours | Gourmet Lisbon | Scoop.it

The Peixe em Lisboa Festival, Lisboetas can’t get enough of fish and seafood, and the annual Peixe em Lisboa festival celebrates that love with an abundance of food-centric activities. The main event every year finds a handful of Lisbon’s top restaurants competing against each other to see who can create the top fish dish. There is also a food market …


Among the set menus on offer (the reasonable prices range from 5-12€) from Lisbon restaurants, chef Bertílio Gomes from Chapitô – a local restaurant that’s part of a complex that also includes a circus school – has a lovely mackerel starter with cucumber and avocado.


André Magalhães brings his famous Picadinho de Carapau (minced horse mackerel salad) from his restaurant Taberna da Rua das Flores, and José Avillez is serving up his amazing ceviche of Algarve prawns– two beauties of freshness on a slice of lime, one of the simplest and best dishes from his restaurant Mini Bar. 


One of the best entries of this festival could be the sole with clam xerém (a traditional maize dish from the Algarve similar to polenta) in vinegar, created by João Pedrosa from Ibo who has reached an amazing balance of flavors with this dish. And although it has been featured in all nine editions of the festival, the delicious fish and seafood soup by Ribamar – a restaurant in Sesimbra (a town south of Lisbon) – continues to be a standout.

Mary H Goudie's insight:
Off to see the Wizards the Wonderful Wizards of Fish - in Lisbon of course!
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Peixe Em Lisboa 2016 Lisbon 7 -17 April 2016

Peixe Em Lisboa 2016 Lisbon 7 -17 April 2016 | Gourmet Lisbon | Scoop.it
Lisbon Annual April Gourmet Fish Food Fest in Portugal's Capital. Lisbon Fish & Flavours highlights Ten Top restaurants, features live gastronomic presentations by top international Chefs, cooking classes and wine pairing. A gourmet market showcases the best of Portugal's produce and wine plus the contest for the best 'Pastel de Nata' or custard tart sees the winning bakery crowned for the year.
Mary H Goudie's insight:
Lobster with black truffle and yuzu, spinach salad, crispy leek, € 8 check it out at the 2016 event. From Chef Pascal Meynard Varanda Restaurant Ritz Hotel Lisbon
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Where to Eat in Lisbon and Porto in Portugal

Where to Eat in Lisbon and Porto in Portugal | Gourmet Lisbon | Scoop.it

Where to eat in Lisbon and Porto, Portugal, according to chef George Mendes. 

Cervejaria da Esquina "Rua Correia Teles 56; +351-21-387-4644

A cervejaria with a modern atmosphere, 12 tables, and lots of beers on tap, serving more traditional Portuguese cooking and composed dishes. There's a section on the menu just for rice. There's a lobster tank. My most memorable meal here was arroz de mariscos, a seafood rice served in a cast iron pot with lobster, shrimp, scallops, mussels, and clams. It almost had the texture of a risotto, but it wasn't made with Arborio rice and it had no fat. At the very end, they finished the dish it with thinly sliced cilantro and lime. It came to the table covered, and as soon as the waiter took the lid off the pot, I got this waft of seafood, rice, intense broth, lime. Everything was so harmonious. The textures were just sick. I have never had rice this good in my life."

Mary H Goudie's insight:
Snapped  when I toured the 13th great grandson of Vasco da Gama round Lisbon. 
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Portuguese Chef Cooking Portuguese Pork in Outdoor London Kitchen

Portuguese Chef Cooking Portuguese Pork in Outdoor London Kitchen | Gourmet Lisbon | Scoop.it

Portuguese chef Leandro Carreira cut his teeth at famed Spanish restaurant Mugaritz before working alongside Junya Yamasaki and Nuno Mendes. So why is he in. 


The third course is Bisaro pork with shaved salsify. While Portugal is generally associated with the the black Iberian pig, Carreira prefers the Bisaro from the country’s north. It feeds largely on chestnuts, which he says produces a sweeter meat. 

For this dish, Carreira uses the secreto cut of the pig, a small flap of meat near the shoulder blade that is said to be the finest on the beast. He marinades it in fresh yeast puree for two days before grilling and drenching in lemon immediately after.

As well as shavings of salsify, Carreira scatters crumbs of caramelised whey, adding a biscuity counterpoint to the citrus-soaked meat. Our photographer Jamie—a vegetarian—eats it and describes it as a “meal fit for Death Row.” 

Mary H Goudie's insight:
I tried Bisaro Pork along with the Black Pig and wild Boar. All were made into artisan hams and there is certainly a difference in the taste. 
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Alexandrina Fernandes's curator insight, March 11, 2016 11:51 AM
I tried Bisaro Pork along with the Black Pig and wild Boar. All were made into artisan hams and there is certainly a difference in the taste. 
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Chouriço is not from Spain!

Chouriço is not from Spain! | Gourmet Lisbon | Scoop.it
I get very frustrated sometimes when I talk about one of my favorite foods from Portugal, chouriço, and get questioned - or worse, corrected! - about it being Spanish. To be very clear: chouriço is from Portugal, chorizo is from Spain. It's an Iberian food with the same origin but with regional differences. Within Portugal…
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It's a Portugal Sausage affair!

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Eat Like a Local in Lisbon

Eat Like a Local in Lisbon | Gourmet Lisbon | Scoop.it
A huge part of Lisbon’s history and tradition is tied to food, and many of the restaurants serve up staples that families have been eating for generations. Honestly, it’s hard to find a bad meal in Lisbon — the food is flavorful, hearty, and made with love.  But for foodies looking for a special treat
Mary H Goudie's insight:

There is a great view from Eleven which sits atop of Edward VII park - don't miss the over sized Portuguese flag a flying  a few steps down from the restaurant. 

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Portugal's answer to Croque Monsieur Sandwich

Portugal's answer to Croque Monsieur Sandwich | Gourmet Lisbon | Scoop.it
The francesinha is a Portuguese sandwich whose name means (roughly) “Little Frenchie.” While it superficially resembles the croque monsieur (it’s toasted and covered in cheese), its components—including linguiça, a smoked sausage—are distinctly Portuguese. The whole thing is smothered in a beer sauce, which makes this sandwich a messy but comforting delight.
Mary H Goudie's insight:

Lisbon's little sister city, Port's signature sloppy 'chin dribbling'  yummy cheesy sandwich. You know you want to try it once.

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Portugal where Octopus Wiggles Deliciously to your Mouth

Sweet Octopus Delicacy, A Taste from Portugal. A Videlicious. http://about.me/hugoalexandrecruz
Mary H Goudie's insight:

If you have ever turned your nose up at the tentacled one, you are in for a treat when you visit Portugal. Here it reigns supreme in delicate juicy melt-in-your-mouth dishes. A couple of years ago at the 'Peixe em Lisboa' food Spring food festival it seemed to be the year of Octopus - check out my article here http://www.your-lisbon-guide.com/news/octopus-eating-chefs-at-the-fish/ Even gourmet toddlers have been know to clean their Octopus plate (actually mine)  on one of my fun family tours to the city - if that is not a thumbs up for the leggy one I don't know what is. Now you HAVE to visit with us in Portugal and try for yourselves foodies if you want to taste Octopus as you have never had it before. Happy chomping!  

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#YUM Spice poached Portuguese Rocha pear with Nisa cheese

#YUM Spice poached Portuguese Rocha pear with Nisa cheese | Gourmet Lisbon | Scoop.it

"Because no good story starts with....when I was having a salad...that was one of the best dishes I have tasted this year." 

*If you are not in Portugal please try to source this unique cheese otherwise pecorino would make a fine substitute .

Mary H Goudie's insight:

Portugal's very own pears, yummy with cheese!

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