They say you should never go back to a place where you have been happy. Sam Woulidge disagrees. The secret ingredient at a legendary tapas bar in Barcelona makes every visit as magical as the first.
Jacques and I fell in love with the tiny Bar Pinotxo in Mercat de la Boqueria 18 years ago when we discovered it by chance on our first trip to Barcelona. We ate there every day of our holiday and years later, when Jacques worked at sea and we were sailing around the Med, it was always our first port of call when the ship docked in Barcelona. We would order condensed milk coffee and a xuixo – a featherlight, deep-fried pastry filled with crema Catalana. Because the mornings were sweet and we wanted them to stay that way. Much cava and many small plates of regional dishes always followed.
Last year, we took Seb there. For us, introducing our son to Bar Pinotxo was as important as showing him Gaudí’s architectural masterpieces. We were afraid that things would have changed in our 10-year absence. But they hadn’t. Everything – the food and the spirit – was exactly as we remembered it.
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Esta historia es de la edición March 2019 de Woolworths TASTE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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Award-winning Food: Trending Plates
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Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
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THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
