Olives and almonds are a great combination only enhanced by the fortified wine. Ingredients1 tablespoon of olive oil 1 cup sundried black olives – the ones that are a bit wrinkly ½ cup of blanched almonds 4 tablespoons of any fortified wine – we used Madeira but any fortified...
The Spanish love mushrooms. We created this after trying a similar dish at a Tapas bar in Adelaide. It is a great tapas dish or a wonderful accompaniment to any meal. You may also like to try it with mixed mushrooms – any mixture will...
An old family recipe just like the traveller’s grandmother use to make. If you have any leftover after your Tapas night use it to make a sandwich ( carb loading to the extreme!!) Ingredients60 ml (1⁄4 cup) olive oil 1 small onion, finely chopped 1 small red...
Again an old family recipe. It is a fabulous Tapas dish and very easy to make. Ingredients For the meatballs2 tbsp oil – you will need extra to fry the meatballs. 1 onion, finely chopped 1-2 garlic cloves, finely chopped 4 tbsp parsley, finely chopped 500g meat – pork or half...
This is a traditional Argentinian empanadas recipe, just like my father use to make. Different provinces have their own variations. You also find these all over South America and each country has their own special variation. In Argentina you can buy the empanada pastry in the...
This is an oldie but definitely a goody! Really impressive when you’re having a Tapas Night. Ingredients2 large chorizos, take the skin off, then thinly slice 4 tablespoons of olive oil 4 – 6 garlic cloves, crushed 1kg green prawns, peeled but leave tails intact if you can ½ cup...
Ceviche is said to have originated in Peru, but really most South American countries have their own version of this raw fish delicacy. Although not really ‘raw’ as the fish is cooked by the acidity of the juices. It’s beautiful, refreshing, and described by some...
These are heavenly. This is a traditional recipe from Mar del Plata – the wonderful seaside town a few hours out of Buenos Aires – where the Havanna brand originated. They can be a bit fiddly so make sure you give yourself plenty of time to...
This is a really easy recipe. I use a cast iron dutch oven and I put a couple of sheets of foil on it before I put the lid on – a trick given to me by an old Greek lady. A barbecue with a...
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