I Can find a nice restaurant in Milano

Dear readers,

the other day I had the opportunity of visiting one of those restaurants that can drive you right to the past.

Back to a era when going out to a restaurant was still something meaningful, food was still food, wine was still wine, restaurants were still restaurants and family and friends were all around you.

If I have managed to catch your interest such a place is here in Milano. It is not a crowd restaurant but it is always crowed so you better make a reservation first. If you are not a local you will never be able to find wonderful places.

The location is not posh, the decoration is rough, plain and simple and the food and wine divine.

It is a sort of local dishes revisited by a good Chef.

I had the Cotoletta alla Milanese (sort of Wiener Schnitzel), yes I know it is not the sort of dish that one might expect from a Gourmet place, but believe me, from the normal “Cotoletta alla Milanese” the only similarity is the name.

So if you happen to be around Milano any time soon, please pay a visit, you won’t regret it.

Bon Apetit,

Chef Gourmet Du Art

Here are the contacts if you are interested:

Trattoria del nuovo Macello

Via C. Lombroso n°20

20137 Milano, Italy

Telephone: 02.54.57.714

E-mail: info@trattoriadelnuovomacello.it

www.trattoriadelnuovomacello.it

I can wonderful Finnish Gingerbread house/cookies - Pipparkakut

Dear Readers,

Christmas is at the corner, no one can remain indifferent to such a magical and wonderful atmosphere. The decorations, the lights, the smells, the gifts, Family, friends, typical X.mas meal, X.mas sweets and delicatessens.

In my many different cultural experiences, one that I cherish the most is my period in Finland or as they call it there SUOMI. Finland is a magical land, for me coming from warm Algarve (Portugal), Finland was like another planet. I was in paradise. Wonderful nature, lakes, pristine landscapes and a very pragmatic population. Finns are at first glance cold, shy folks, but once you come to know them they can become your best friends for life.

So, my contribution for the festivities is the typical Finnish gingerbread cookies (pipparkakut). You can prepare simply the cookies or for the bold ones you can try building the house. I have done it together with my kids and they have loved it. We managed to prepare, both the cookies and a house. Now at home, not only we have a wonderful gingerbread smell but also a beautiful gingerbread house that creates a magical Christmas feeling.

Our neighbour’s loved it and ask us when we will eat it. Hope that you will enjoy it.

Here's the shopping list:

1 1/2 cups butter

1 cup granulated sugar

3/4 cup dark molasses

3 teaspoons cinnamon

3 teaspoons ground ginger

1 1/2 teaspoons ground cloves

1 1/2 teaspoon ground cardamom

3 teaspoons orange zest

2 eggs

2 teaspoons baking soda

5 cups all-purpose flour

Suggestion: Mix all spices and leave it to rest in a dry container for a period of time.

Step 1) Combine butter, sugar, molasses and spices in a saucepan.

Step 2) Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.

Step 3) Remove from heat and transfer to a mixing bowl.

Step 4) Allow sugar mixture to cool to room temperature.

Step 5) Stirring occasionally might help speed up this process.

Step 6) Stir eggs into cooled sugar mixture.

Step 7) Sift flour and baking soda together and add to sugar mixture.

Step 8) Mix well.

Step 9) Roll dough into a ball.

Step 10) Cover and chill in the refrigerator for 8-12 hours or overnight.

Step 11) Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.

Step 12) Cut into desired shapes.

Step 13) Bake in preheated oven at 350°F for about 7-8 minutes, or until firm to the touch.

Step 14) Cookies can be left plain, or decorated with pipped icing.

Step 15) NOTE: This makes a crisp cookie, pay attention to the cooking as cookies tend to burn easily.

Step 16) For the house, cut the dough into shapes (roof, walls, floor, trees, Santa, etc) and glue them together with hot caramel.

Season greetings and Bon Apetit

Chef Gourmet Du Art

I Can "Delitaly", food and wine holidays

 Dear readers,

You must have noticed that recently I have Posted about Wine Tourism, thus as promised here’s the second official guest of the “I Can Gourmet” Blog to be interviewed.

Gianni Martino, is a passionate "Milanese Sicilian", President of H.T.M.S. International, the world largest Destination management consulting firm.
A true globetrotter able to run the international offices of his 25-year-old company, while opening a wine-bar in the centre of Milan, teaching in English at the prestigious MIB School of Management in Trieste and dreaming to farm his own vineyards in Sicily where his "stress reduction" resort is under construction.

Chef Gourmet Du Art: So, Gianni, thanks for conceding us your first interview in our Blog, can you briefly describe us your latest adventure, DELITALY?

Gianni: Delitaly is the first tour operator that specializes in food & wine holidays and short-breaks in Italy and abroad. A true specialist providing Italians and foreign travelers with unforgettable travel experiences.

CGDA: Uau, that is really exciting, I am sure that our Blog followers worldwide will appreciate such opportunity, can you tell us how really differs from a normal Tour Operator?

G: Food and wine tourism it's not just part of the activities within the company. It's the sole objective. Note that the initiative is a joint venture between a tourism international firm: HTMSM International; and a wine marketing and distribution specialist: Autoctono.

CGDA: You know that the I Can Gourmet Blog has a global audience, is DELITALY only meant for Italians or anyone from anywhere in the world can use your services?

G: It's actually more focused on food and wine conscious travelers no matter where they come from. Locations and services are combined to match the highest traveler’s expectations.

CGDA: How can they contact DELITALY?

G: One can call at +39 02 92112658;or visit us  via web at: www.delitaly.it ; or simply sending us an e-mail to: info@delitaly.it

CGDA: Can someone already with a trip booked for Italy, or that owns Summer house, use only the Cooking courses or any of the organized trips to vineyards for example?

G: All travel packages are combinations of services that could be in most cases booked separately. Cooking classes and wine tasting in particular can be booked out of a wide range of opportunities for both individuals and groups. Very interesting is the offer for corporate clients that can experience a number of team building and motivation activities as well as conference related programmes.

CGDA:  I know that you are a very busy person, but still I have to make you this question, how do you do it? You are involved in so many different projects?

G: Just passion. Most of the projects that keep me busy are focused on providing customer with positive food and wine related experiences. That's positive for me as well. At the end of the day my dream is to be the farmer of my own farm in Sicily. The opening there of the retreat in April this 2013 will take me closer.

Well, thank you Gianni for your interview, we will be looking forward also to have you here in our Blog once again to discuss about your future projects.

As they say in Italy “in bocca al lupo” All the best.

Bon Apetit,

Chef Gourmet Du Art

Quinta do Vallado awarded "Best Of Wine Tourism 2013"

Dear Readers,

One of the newest trends is the food and wine tourism, I promise to write about this particular trend in the weeks to follow, today I would like to congratulate the “Quinta do Vallado” that representing the city of Oporto, Portugal received the “Best of Wine Tourism 2013” award.

This ceremony was held in Florence, Italy in the Palazzo Pitti.

The network of Wynyard’s cities celebrates this annual awards, in order to reward the best of the best in “wine tourism” players.

Besides the city of Oporto, the network also include Mainz (Germany), Mendonza (Argentina), Cape Town (South Africa), San Francisco (USA), Bilbao (Spain), Bordeaux (France), Florence (Italy) and Christchurch (New Zealand).

The awarded Wynyard “Quinta do Vallado” is still owned by the family of the famous Antonia Adelaide Ferreira, or simply Ferreirinha for the “connoisseur’s”. It received the “Best of Wine Tourism 2013” award in the category of “Architecture and Landscape”.

With its 70 hectares of Wynyard’s in the hills of both the river banks of Corgo River, nearby the town of Regua, this “Villa” is world famous for the quality of its wines and now became equally famous also for the quality of its rural wine hotel and its marvellous landscapes.

On behalf of the “I can Gourmet” blog I would like to express my congratulations for this important award that not only demonstrates the enormous potential of Portugal in this new trend of Tourism but also my pride in being Portuguese and give a helping hand in further spreading the word.

Bon Apetit,

Chef Gourmet Du Art

Gewidmet dem Deutschen Volk

Todays Post is dedicated to all Gourmet and Foodies around the world and particularly our friends in Germany, it is very important for me to teach some facts about my home country and stop the miss information and the tear down the prejudice. The first video is in German and the second in English.

Thus, pay a visit to Portugal and enjoy a marvellous country.

Bon Apetit,

Chef Du Art

Thank you for the 10K

Dear readers,

todays is a special day. I would like to thank each and every one of you, from all around the world for your visits, for your comments, for your loyalty.

The Blog is presently cruising at a speed of a thousand visits per month, thus it is with great pleasure that I tell you that we have reached the 10.000 visits.

I promise you more fun, exciting, informative Gourmet Post.

Please go and check the Post after this one, as advertised I am preparing a special post to celebrate the 10K.

Thank you once again and keep on clicking you Foodies and Gourmet Lovers around the world.

Bon Apetit,

Chef Gourmet Du Art

Wonderful Cod Fish Lasagna - Lasagna de Bacalhau

Dear Readers,

As promised, in order to celebrate the 10K milestone, here it is a surprise.

I was wondering what to do in order to properly celebrate the occasion, should I write a “Hot Post” like the famous “Is Chocolate better than Sex?” or should I present you a new recipe? Ummm… Tough call.

I have decided to reward you with a new brand recipe, just recently tried at home, my family loved it.

I have created a mix between Portuguese traditional Cod Fish Recipe and the famous Italian Lasagne. The mingle resulted as “Wonderful Cod Fish Lasagne”. I think that it is a wonderful way of not only reward your loyalty but also pay my honours to Italy (country where I am presently living) and Portugal (my birth place).

I believe that this recipe would go wonderfully with a chilled Dry White Wine why from Alentejo region of Portugal.

Hope that you will enjoy it.

Here's the shopping list:

4 pieces of salted Cod

q.b. Olive oil

q.b. Garlic

q.b. Freshly grated Parmesan Cheese

1 Large Onion

2 Packs of small cooking Cream

q.b.

Sea Salt and Black Pepper

q.b. Butter

q.b. of Clove of India (spice)

q.b. of Bay leaf

q.b. of Milk

q.b. of Black Olives

q.b. of Piri Piri (Chilli Powder)

q.b. of White Flour

1 Can of Chopped Tomatoes

1 Box of Lasagne Pasta

1 Mozzarella Cheese

1 Fresh Large Green Pepper

Step 1) Leave the Cod inside water for at least a day (change water three times);

Step 2) Cook the Cod just in water;

Step 3) After is cooked leave it to rest inside cold water, this will make it easier to the next step;

Step 4) With your hands break the Cod flesh in small pieces, be careful to remove any skin and bones;

Step 5) Chop the onion and green pepper in small pieces and fry it with the garlic and Bay leaf;

Step 6) When is golden add the Cod Fish and fry it for 5 minutes, add Pepper and if you like it a little bit spicy some Piri-Piri (chilli powder);

Step 7) Add the can of chopped tomatoes and leave it to cook (you can add a bit of white wine);

Step 8) Melt some butter in the frying pan, add the Flour and stir;

Step 9) Add some hot milk and stir, it will become solid, don’t worry;

Step 10) Add some salt, pepper, the Clove of India and the Cooking Cream, continue to stir;

Step 11) On a cooking Tray place the lasagne pasta in the bottom;

Step 12) Cover the lasagne with the Cream;

Step 13) Cover the Cream with the Cod;

Step 14) Cover the Cod with the grated parmigiano cheese and pieces of the Mozzarella cheese

Step 15) Repeat the process till you have filled the tray. Do not forget to add loads of cheese on top;

Step 16) Pre-heat the oven at 250° and lace the tray inside;

Step 17) Control the cooking process as the recipe will be ready when it gains a crispy golden colour.

Step 18) Add some black olives over the top and serve the tray directly to the table;

Bon Apetit,

Chef Gourmet Du Art

I can "9.000" visits

Dear Readers,

thank you once again for your visits.

The Blog recently reached the 9K milestone. At this rhythm we will reach the 10K quite soon.

Keep on clicking and do not forget to comment the Post of your choice.

I promise you a hot Post for the 10K occasion.

Bon Apetit,

Chef Gourmet Du Art

It’s a new world out there

Dear readers,

Since I became an Iphone user, I have noticed that you literally carry the world with you in your hands, pocket, bag or purse.

The Post of todays is in the same line of thought, that is, here’s a brief enumeration of 2012 newest trends in Gourmet World.

Food and food preparations are now being helped and supported by advance technology, as I joke now-a-days with the Iphone, there’s literally an app for everything. So many Top Sommeliers are actually using Ipads wine lists.

It seems that in the Americas the Peruvian wave has arrived, that is the food from Peru is gaining notoriety and followers. There’s actually a new fusion called Matsuhisa, which blends Japanese and Peruvian dishes.

Well let’s wait and see if this American craze will arrive in Europe and in the rest of the world.

In the cocktail world Beer is finally catching up with its peers. You will be surprised to find out how many trend and cool new cocktails are being created with the use of beer. Beggar’s Banquet, Cezanne and Aziza are just a few cool beer cocktails that you can enjoy. Cheers.

Molecular food preparation has been always involved in polemics, as you have the purist that completely are against it and the new comers that are eager to create with new innovative methods. So, once again you observe the advent of the Molecular Gastronomy.

On the other extreme of the technology there’s a return to Comfort food, that is food that in so many ways is identical to home meal. You can observe a return to Farm-to-table or Italian nostalgia.

Well it seems that now-a-days the generation “social-media” are in permanent contact with one another and the spread the word event happens in blink of an eye. Food and Foodies are in contact with one another even from the far corner of our good planet hearth and communicate, inform and share all sorts of cool information.

Well, this Post is a good example of this.

Bon Apetit,

Chef Gourmet Du Art

Wonderful simplicity. Simply simple Portugal.

Dear readers,

it has been a while...

I promise you some new exciting Posts, but for the time being please check this video, it has been awarded the best Tourism movie in the world.

Being a proud Portuguese it is my sole duty to share with you and to advertise it to the world.

Please remember that Portugal is not dead.

If you have the opportunity pay a visit to my home land and check our food, our wines and our warm hospitality.

Bon Apetit,

Chef Gourmet Du Art

I can History Gourmet - Maestro Martino of Como

Dear Readers

If you are neither Italian nor a Gourmet Scholar you have probably never heard or come across the name of Martino di Rossi alias Maestro Martino of Como.

Well, I have learned from my friend Gianni (which happen to open Milano’s newest Wine Scene in his honour) that Maestro Martino is a 15^th century cook and to many the equivalent in the Gourmet World  to what Leonardo da Vinci was to Science, Painting and Engineering.

He was born in Torre (inside the former Como City State) now-a-days Canton Ticino in the Italian Switzerland.

If I have managed to catch your attention now, you will probably want to read his cooking book, named "Libro de arte coquinaria" (the art of cooking), there you will find his original recipes still actual and still delicious.

He is also known as the Prince of Cooks, because in his days he was the cook of many nobles and important dignitaries.

His recipes were also influenced by other cultures as he had spent some of his life in Naples (back then under the rule of the Spaniards).

Returning to his master piece, his book is considered a landmark in Italian cuisine literature because as you can imagine dated all the way from the 15^th century is an important historical record. In his work one can observe the shift from the European Medieval to the Renaissance cuisine. Imagine Italy as the centre of the Renaissance era, I bet you did not even considered that this effervescent period was not all about Painting, Writing, Sculpture, Science!?

You see our eating habits have also evolved with the advent of many important human developments, for example during the era of  the Discoveries Portuguese Navigators brought to Europe many strange exotic ingredients from far distant and unknown lands that have affected/changed for good the European Cuisine. The same can also be observed in many of the “Ultramar” countries where the Conquistadores have arrived (Japan is a good example, Tempura is the result of the Portuguese cuisine influence).

Returning back to the subject of today’s post, well, Maestro Martino was for sure a visionary in his days and his bold experiences in the kitchen made it possible for him to be disputed by many important people of his days in order to have his services in their kitchens.

Even though he was a purist in the search of the real taste of the ingredients, that is avoiding the excess of spices (very common during those days); still he was a connoisseur of the Catalan, Arab and Oriental kitchen that influenced his recipes. He was a methodical man, with particular attention to colour and cooking time.

He developed many kitchen appliances, advocated the importance of hygiene, cooking methods, healthy eating habits, ingredients from the local territory, etc. He was the first known person to use the word “Polpetta” or meatball and the creator of a predecessor what we know today as “Mostarda Vicentina”.

So there you go, today we have honoured Maestro Martino of Como, curious? Want to try some of his original recipes? Then please pay a visit to Maestro Martino Wine Bar at Porta Romana (Milano).

Bon Apetit,

Chef Gourmet Du Art

Milano's newest wine venue

Dear Readers,

if you happen to be in Milano please pay a visit to the most recent Wine Bar and Olive oil Bar of the Lombardy Capital.

Just by the Arch of “Porta Romana” in Milano you will find this cosy spot, named after Maestro Martino, one of the main Chefs in the Italian history, this wine bar reveals sense and sensitivity all round.

From the name to its location, from the products to the service, Gianni Martino and his associates have thought it all.

Not wanting to become just another place in the Milano wine scene Maestro Martino bets in its peculiarities in order to become recognized amongst the venues that advocate good and healthy cooking. This Wine Bar advertises not only its excellent products but also original dishes taking into consideration the dietetic aspects, the cooking process and the source and quality of the ingredients.

So many things in just one spot, a place to eat and enjoy good wine, a place where you can find delicatessen products, a place to purchase fine olive oils, fine wines and grappa, a place where you can purchase also gourmet books and gourmet appliances.

So there you go, my humble contribution of today is not only to honour that Master of good table Maestro Martino of Como but also spread the word and tell you that Milano’s newest wine spot merits your visit.

Oh yes, do not forget that some of the recipes used in this place are original recipes from Maestro Martino of Como.

Bon Apetit,

Chef Gourmet Du Art

Maestro Martino, Enoteca wine bar

Viale Caldara, 131 (angolo C.so Porta Romana) - MILANO

Telephone: 0039 339.2796433

info@maestromartino.org

"Just say Da!"

Dear Readers,

it has been quite a while that I do not write a Post from real life experiences.

Here it goes. Have you ever been in a situation where he or she tries somehow to condition your choices in a Restaurant?

I am sure that this question has aroused a smile in your face.

It is in our very human nature to control our soul mate and/or condition his/hers choices and/or behaviours.

A few days ago my wife and I went for a nice meal with a friendly couple and we have assisted once again to the mind games behind what it would be a simple choice of a given Wine and a Dessert.

It came to a point where the girlfriend simply and quite naturally told his boyfriend “Just Say DA”. Well you might have noticed that there is a mixture of English and Russian, which the true phrase is “Just Say Yes”.

I am not trying to criticize such behaviour as I am (sometimes) victim of similar attitude from my wife and in the other hand trying to influence/condition my wife’s choices as well.

The bottom line is compromise, which is sometimes to accept so that our soul mate is happy and sometimes you do it to make you feel like the Boss.

The strange fact about accepting such behaviour from our soul mates is that what in theory would make us feel uneasy, frustrated and upset make us feel, instead, content.

If you have felt such feeling, do not worry, it is a good thing. You have simply found your soul mate. You see each and every one of us have a purpose (I love to believe in this), a reason to be here, to this or that, a reason to find someone and strangely feel that you want to be next to that person all your life and that you belong to him/her.

We are all born with a philosophical quest and truth of “what I am doing here?”, then our upbringing, our social stigma’s, pressures, cultural constraints, family conditioning, religion beliefs have somehow affected our natural perception of recognizing our true soul mates.

So, my humble contribution of today is, if you believe that you have finally found your soul mate “Just say Da!”

Bon Apetit,

Chef Gourmet Du Art

I Can "7.000" visits

Dear All,

once again thank you for your choice. I can not describe in words the joy that I feel when the Blog reaches another milestone; this time the 7.000 mark was reached.

The only thing that I can promise you is more interesting posts for you to read and more recipes for you to cook.

As you might have noticed recently I have been writing more about wines, as Summer Holidays approach I will also try to insert some Posts regarding nice destinations and what I suggest you to do there, eat and drink.

Thank you once more and please do not be shy, comments are appreciated.

Bon Apetit

Chef Gourmet Du Art

In Wine fuck the new trends and save tradition

Dear Readers,

you might have noticed that I am being writing more about wine than any other argument lately.

Today’s Post is dedicated to some of the newest trends in wine. Don’t be excited just yet, wine world is very conservative and there’s not much room for development and experimentation, thus Wine Houses, Producers have started playing with the outer stuff.

The outer stuff, as I call it, is the bottle, the label, the box of the wine bottle and the cork.

As long as you do not play with the content of the wine, (the precious nectar) it is ok with me but let me tell you that adding a screw metal top to a nice bottle of wine or a plastic cover is not a nice thing as well.

It is not nice for so many different reasons, you do not unscrew a metallic cover of an expensive wine, and you do not generate more demand for plastic if you are using a millenary tradition of cork taps that are both ecological and safe.

My humble contribution today is to tell you not to purchase any wines that do not have a cork tap, the reason why can be seen in the video provided.

Please spread the word.

As we say in Portugal: “Saùde” Good health when you raise your glass of wine.

Bon Apetit,

Chef Gourmet Du Art

The Best Red Wine in the World 2012 - Poliphonia 2008

Dear readers,

If you remember well, in my last post, I have transcript a passage of an interview of Mr. Baudouin Havaux (President of Brussels World Wine Contest) where he declared that Portugal was the European country where Wine has registered the biggest development in terms of quality.

I do not if it was a premonition or not, but the truth is that the Wine that this year’s won the CMB was the Portuguese Red Poliphonia 2008.

It is produced by Henrique Granadeiro in the wine region of Alentejo. If you are a follower of my Blog you have noticed that I often suggest Alentejo Red Wine together with some of my recipes.

It is made with Alicante Bouschets grapes and aged in French Oak Barrels.

I would like also to emphasize that this year’s edition of CMB had the participation of more than 8.400 wines in competition from 50 different countries of origin. Portugal participated with almost 1.000 which represents a growth of 44% when compared with the past edition.

Here’s my humble contribution in the divulgation of Portuguese Wine and also a word of appreciation and congratulations. Keep on the good job.

Bon Apetit,

Chef Gourmet Du Art

Portugal is the European country where wine has registered the biggest development in quality

Dear readers,

today's Post is small, its only scope is to further enhance a recent interview that Mr. Baudouin Havaux conceded to the Portuguese News Agency (LUSA).

According to Mr. Baudouin "Portugal is the European Country where wine has registered the biggest development in Quality".

Do not forget that this Friday it starts the 19th edition of the Bruxels World Wine Contest (CMB) and Mr. Baudouin is its President.

Hope that you manage to enjoy some Portuguese Wines, I recommend Red from the Alentejo Region.

Bon Apetit,

Chef Gourmet Du Art

Amazing Prawn Orgy - Aphrodisiac recipe

Dear readers,

as you know I have often praise the magical powers of some foods and its ingredients.

I have also posted some aphrodisiac recipes in this Blog. Today I will once again experiment and share with you my latest discovery.

Prior to the recipe I think it is appropriate to remind you all that Spring is finally here and the Season of excellence for Love and Lovers deserve a few thoughts and considerations.

Since ancient times that food and ingredients are used to improve sexual power and/or appetite.

Some are famous and well known others are still secrets that are passed from generation to generation.

Sex and food do have an umbilical relation, you see sex is not all in the head, it is also physical, and a mixture of many factors and situations that we can describe as psycho-bio-environmental in which food and nutrition do pay an important role.

When we speak about aphrodisiac food or ingredients we often speak about increasing power and manhood, thus a sexist approach to the all idea and of course we end discussing about erection.

Folks, aphrodisiac food is equally important to women as well. Do not forget that it takes two to dance the tango.

Maybe you do not know that the libido of women can be increased by simply eating avocado or that man can have a longer erection by simply eating watermelon (Nature’s response to Viagra).

When we discuss about erection, one should know the chemicals factors behind it. You see erection involves the release of nitric oxide during the sexual stimulation. The nitric oxide is formed from Arginine (an amino acid).  The supply o zinc, proteins, magnesium and benefic fats is very important to the production of testosterone. You can find Arginine on Chocolate, Milk products, Fish, Read Meat, Dry Fruits and Sea Food.

As my good friend Chef of Natural Cuisine Ramona Saviola once said, “You are what you eat.” So the importance of an diverse and balanced diet is not only good to your health but also good for your sexual performance. All chemical reactions that occur in an Human being and that stimulate the sexual desire and sexual pleasure are also important during the phase of attraction, you see pheromones do play an important role while searching and choosing for a partner.

Here's my humble contribution for you Lover's out there. Today's recipe is an Orgy of Prawns, I recommend a good Rose wine (Mateus Rosé) or a White Muller Thurgau.

Here's the shopping list:

2 kg of Cooked and Peeled King Prawns

240ml of Coconut Milk

4 table spoon of Olive oil

1 large Onion

Q.B. Fresh Garlic

1 large Tomato

1 large green Pepper

Q:B. Fresh Coriander

Q.B. Chilly Pepper (Piri Piri)

Step 1) In boiling water, boil for few minute the prawns

Step 2) In a frying pan add the oil and the chopped onion, when its gold add the chopped garlic and chopped tomato

Step 3) Add the prawns, the spices, salt and the Coriander

Step 4) After a few minutes of Sautee, lower the fire and leave it for 3 minutes

Step 5) Add the Coconut Milk, stir

Step 6) Serve the preparation in a large tray, with full prawns and fresh chopped coriander for décor

Step 7) You can serve it with White Rice

Bon Apetit

Chef Gourmet Du Art

The most famous wine in the world

Dear readers,

Spring is here, so with the rediscovered garden it is time to clean your grill and prepare your garden table and chairs.

Today’s post is dedicated to the wine that, for many, is considered the most famous in the world and one of the most sold ones as well. If you do not know it by now I will give another hint… a funny shape bottle (actually is the shape that also make this wine famous and its peculiar shape is a trade mark) and it is a Rosé wine. Did you guess it? Yes, we will discuss about Mateus Rosé.

Mateus Rosé is a young, vibrant, fresh, delicious, easy going wine that can be appreciate both during an aperitif and with meals (Asian or Seafood).

This famous wine comes from Portugal, the same area where Port wine is produced. Yes, the first DOC area in the world, the Douro region. Its producer Sogrape is a famous house that also produces acclaimed Port wines.

Here's some good stories and peculiarities about this famous wine.

Actually in Portugal the wine is not that famous, its is considered wine for Tourists, strange thing being the most famous and sold wine in the world. You can find this wine actually everywhere, sold in more than 120 countries.

Another good story is how the wine was launch, in this case in UK, one of the most eager for Portuguese wines market (historically due to the Alliance with England, the oldest diplomatic alliance in existence signed in 1373).

According to the urban legend this wine was introduced in the UK with a odd marketing campaign yet brilliant.

Apparently two Rolls Royce’s Cars were purchased and filled with bottles of Mateus Rosé then crashed one against the other and left there in the middle of the road completly destroyed. Such odd situation ignited the minds of all including the journalists that’s were searching for the owners and its story. Such incredible buzz lead to a over whelming popularity of the Mateus Rosé. A trendy wine search and enjoyed by all.

Another fact worth mentioning is the logo of the bottle, a famous barroc palace of the 18th century. This beautiful mansion (in Portuguese Solar) can be visited in Vila Real, it is actually owned by Sogrape. This famous palace is called "Solar de Mateus", so now you know also the reason why it is called Mateus ( or Matthew in english).

This iconic wine is enjoyed by me and my family during the warm summer nights especially with seafood.

I totally recommend it. Enjoy life enjoy Mateus Rosé. As we say in Portugal: “ Saùde”

Bon apetit,

Chef Gourmet Du Art