Ana Veiga 
Few dishes sum up the flavours of the south of Portugal quite as well as Carne de Porco à Alentejana. You’ll find the dish listed on menus across the Algarve and Alentejo and obscured from its name is the wonderful addition of local clams. Intriguing and unusual for lots of cuisines, this is a dish …
With an incredible coastline, a long heritage of fishing industry, and an impressive culinary scene. There is simply so much choice when it comes to fish and shellfish in Portugal. It might be one of our favourite things about the local Portuguese markets, a wide variety of fresh fish available daily. However, there is one …
The Portuguese Bacalhau à Gomes de Sá is a traditional cod dish made with shredded salt cod with potatoes, hard boiled eggs, sliced onions, garlic, olives, and extra virgin olive oil. It’s a hit at Portuguese tables from north to south, and one of the most popular ways of preparing bacalhau in Portugal. Continue to …
The bifana is a traditional Portuguese sandwich that comprises of a bread roll filled with marinated pork cutlets. The secret to a good bifana is in the marinade and how its cooked. It’s deliciously Portuguese and simple, made from garlic, white wine, and a few spices. When it comes together you have a brilliant snack …