Pairings | Baga
Grilled octopus and Baga
Posted on May 21 2018 at 22:49
Octopus seems an unlikely ingredient to be on trend but you’ll find it on a lot of restaurant menus at the moment. It’s far from an easy creature to cook (like squid it’s classified as a cephalopod rather than a fish) and it’s a measure of the kitchen’s skill as to whether it turns out tough or not.
Roast suckling pig with Casa de Saima Bairrada Tinto
Posted on October 20 2008 at 09:03
I recently went to a Portuguese food and wine evening in Bristol hosted by an enterprising wine merchant called Corks of Cotham. It featured the wines of a producer called Casa de Saima, the ports of Niepoort and an intriguing Barbeito Single Harvest Madeira which went exceptionally well with some classic Portuguese custard tarts.
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