Curd cheese mousse, cherry sauce and spice shorbread. In this dessert by Chef Joana Gonçalves there are two regional products of excellence: pitanga, and curd cheese from Madeira, one of the cheese varieties produced on the island. A must try!

O conteúdo Cherry and curd cheese aparece primeiro em The Art of Tasting Portugal.

The corn stack that stands out in this image comes from The Cliff Bay vegetable garden. Alongside organic chicken, corn has the leading role in this Il Gallo d’Oro signature dish. This creation is living proof that simple ingredients, if well interpreted, executed, and presented, can step up to a whole new level! Bravo!

O conteúdo Organic chicken aparece primeiro em The Art of Tasting Portugal.

Would you say it is possible to make cherimoya ketchup? Chef Júlio Pereira would not only say yes but also made some! The daring creation accompanies a delicious swordfish ball marinated in wine and garlic, and turmeric aioli.

O conteúdo swordfish ball marinated in wine and garlic, and turmeric aioli aparece primeiro em The Art of Tasting Portugal.