Search Results

All Swedish holidays are celebrated with ”Nubbe” a 38 % alcoholic shot normally made out of vodka, or similar types of potatoes-based booze, with added herbs, and left for some time to flavour the booze. It's not a secret that Swedes love their strong alcoholic drinks and shots, but equally important for the celebrations is the traditional food "Sill", translated to pickled herring. ”Nubbe” also called ”Snaps” is a collective word for a strong shot of flavoured booze, not to be confused with the German Schnapps, with it a different variety. Traditional Swedish holiday food is eaten as a smorgasbord, a buffet offering a variety of hot and cold meats and fish dishes, as well as vegetable dishes and potatoes in different ways. Silltalrik The traditional way to hit the buffet is by first making a plater out of the fish dishes, especially the different variety of pickled herrings. This first course of the meal is called ”Silltallrik” translated to Herring plate and is exactly what it sounds like, even though different types of Salmon and egg dishes are part of this meal. Different types of bread are also eaten, often dark rye bread or hard bread called Knäckebröd. Snaps songs After sitting down with the herring plate Nubbe or Snaps is filled up in shot glasses of 6-8 cl, and a song often not suitable for children, consisting of foul but funny wordplays are being sung by the adults before swallowing the shot in one gulp. If the guests don't drink all the booze in one gulp, they will be ridiculed for not being tuff enough. These Snaps are being drunken all along the evening but especially with the Sill, making the herring ”swim down to the stomach”, but also through the main course of the buffet. Many of the songs are known by heart, but it is also common to hand out songbooks so that everyone can know the lyrics and find new songs they haven't sung before. Make your own Nubbe or Snaps In Sweden here are loads of premade varieties of nubbe or snaps to buy at the store, or you can make your own at home. It is common to buy small bottles of different kinds of Snaps, about 7 cl per mini bottle, or make different favours in smaller amounts. This is a good way to try different flavours all through the midsummer night. Some recipes are super easy to make and well worth a try. Check out our 2 Easy Swedish snaps recipes in the link below. Some popular types of Snaps and Nubbe There are many types of snaps to try and everyone prefers different variants. Here are some of the most popular ones in Sweden, and some information about their complex flavour profile. These ones you can buy premade and some of them are possible to make at home as well: 1. Örtagårdsbrännvin. Flavoured with thyme, lemon and rosemary. 2. Gammal Norrlands. Flavoured with cumin, anise and fennel and sherry. 3. Skåne Akvavit. A pure, spicy taste with hints of cumin, anise and fennel 4. Läckö slottsakvavit. Flavoured with dill, coriander and cumin. 5. OP Anderson Björk. Flavoured with cumin, anise and fennel as well as birch sap, birch bud and lemon peel. 6. Bäska Droppar. A bitter snap mainly flavoured with wormwood. 7. Herrgårds Aquavit. Flavoured with cumin, fennel and coriander, flavoured with malt whiskey and aged in Sherry barrels. 8. Östgötasädes sädesbrännvin. Flavoured with raisins and honey. 9. Rånäs. Flavoured with orange peel, cinnamon and cognac. 10. Svartvinbärsbrännvin. A fruity, slightly harsh taste with a clear character of black currants. 11. Hallandsfläder or Kryddgårdens Flädersnaps. Flavoured with elderberry and lemon. Good to remember Nubbe and sill should both be served well chilled, to enhance their flavour. So if you are planning on making your own varieties at home, pop the bottle in the freezer for a while before serving. Most of the snaps need to be made between 1 day to 5 months before serving. So plan your party well in advance if you are planning on serving one of the more complex snaps varieties to your guests. Enjoy your Nubbe and sill celebration!

Swedish midsummer's eve celebration is a somewhat strange celebration that predates the Christian era and is celebrated all around Scandinavia in different ways. Believed to ensure a successful harvest and celebrate the shortest night of the year. A fun celebration especially beloved by children, with loads of activities, great food and strong drinks for the adults. What is Midsummer's eve? Midsummer eve is originally a celebration of the shortest night of the year and is likely related to ancient fertility practices and ceremonies performed to ensure a successful harvest. This holiday always occurs on a Friday, between the dates of the 19 and 25th of June and is celebrated in different ways and under different names depending on the Scandinavian country. How is Midsummer's eve celebrated? Even though Sweden is Protestant Christianity, it kept its Midsummer's eve celebration and the slightly strange customs and activities. Midsummer Eve in Sweden is associated with a tradition, such as flower wreaths, birch leaf decorations, dancing around the flower-covered phallus symbol-pole jumping like frogs and singing about frogs, (this is mainly done by the children). Food and drink such as pickled herring, barbequing meet and a buffet of food items and eating lots of fresh potatoes, strawberries and strawberry cakes. A 38 % alcoholic shot normally made out of vodka, or similar types of potatoes-based booze, with added herbs, called ”Nubbe” is also consumed in great amounts by the adults. Check out our 2 Easy Swedish snaps recipes in the link below. There is also a lot of superstition regarding midsummer and traditions related to that. Such as jumping over seven ”gärdsgårdar” or fences and picking seven kinds of flowers to put under the pillow to make you dream about the man you are supposed to marry. Traditional food and drinks There are some jokes about how Swedes celebrate all holidays with the same traditional food and drinks in equally bad weather of 8 degrees Celcius and rain in the summer as in the winter. And there is some truth to this even if it is a bit exaggerated. Every Swedish holiday is celebrated with a buffet, traditionally eaten as a first, second and third-course meal. The first course known as ”Silltallrik” with translates to a Pickled herring plate is a buffet of cold cuts, pates, eggs and fish dishes with pickled herring and gravad lax. The second course on the buffet is made up of meats, ham, sausages called ”Prinskorv” Swedish meatballs, different types of cabbage and kale as well as potato dishes. The difference between Christmas, easter and midsummer's eve celebrations is the type of herring, the type of potato dish and the dessert. The rest is pretty much the same, with some changes to barbequing of the meats if the weather in the summer is good enough. What food is eaten at a midsummer's eve celebration? If you like to make a traditional midsummer eve buffet this is what you need to make it a success. Some other elements can be added, but this is the most basic version or a must-have on the buffet: 1. Pickled herring preferably ”Matjesill” 2. New potatoes or baby potatoes boiled with dill 3. Gräddfil, a type of sour cream often topped with chives 4. Boiled eggs made into halves, topped with ether Mayonnaise, Kalles Kaviar, caviar or shrimp 5. Snaps, a strong shot of flavoured boose, about 38 percentage 6. Strawberries, either with whipped cream, ice cream or as a strawberry cake. What other types of foods could you add to the midsummer eve buffet? There are a lot of extra side dishes that differ from one part of the country to another. Vegetarian and vegan dishes can also be added. Here are some of the most common ones: 1. Swedish köttbullar, as they are without any gravy 2. Different types of meats preferably barbequed meats 3. Prinskorv, a type of small sausages 4. Potatoe salad creamy or vegan 5. Bread, often Knäckebröd a hard bread 6. Cold cuts, ham, pate and cheeses 7. Summer salads 8. Dessert made out of fruits or berries 9. Eal, baked, smoked or boiled 10. Shrimp toast, or toast with Skagenröra, or creamy salmon filling Do you want to celebrate Midsommer's eve? Visit Sweden in the summer and enjoy the local culture by celebrating Midsummer's eve or make a Silltallrik and Snaps at home. Try out our recipes for Swedish Nubbe and invite friends and family over for a true Swedish celebration.

Are you a Spanish food lover? Then you must try this famous sauce from the Canary Islands. Easy to make and perfect as a condiment for lots of different dishes. What is a Mojo sauce? Mojo is a typical sauce from the Canary Islands, an autonomous state of Spain, located on the coast of Africa. This sauce is typically served with a plate of papas arrugadas, also called wrinkled potatoes or salt potatoes and some kind of meat or fish dish. Mojo is made with a base of olive oil, vinegar and garlic, and is a fundamental hallmark of the Canary Islands gastronomy. If you have ever visited the Canary Islands, you will surely have tried their mojo sauces. There are two typical Mojo sauces, Mojo Rojo is a red Canarian sauce that can be both spicy and mild. The second one is Mojo Verde, which is a green herby Canarian sauce. Which one is the best one? Should the sauce be hot or mild? That is the question that divides the locals in the Canary Islands. So why not try both and see for yourself. How traditionally Canarian Mojo is made The authentic mojo is made with a mortar and pestle, with all the ingredients raw, or with the peppers charred to bring out some extra creamy and smokey flavours. But using a mixer to speed up the process is also acceptable. Some make this sauce spicey, some extra spicey, some mild in its flavours and there is no right amount of heat necessary for Mojo. It all depends on your taste preference. Recipe for Mojo Rojo Everyone makes Mojo their way, but the genius of this sauce is that they all preserve the essence of the Mojo. This recipe is for a typical hot Mojo Rojo sauce, that goes well with most dishes and is easy to make at home. You need: 4 cloves of garlic 1 small dry red chilli pepper or 1 Pimienta picona canaria 1 teaspoon cumin grain or ground cumin 1 tablespoon sweet paprika powder 1 teaspoon sea salt 150 ml extra virgin olive oil 15 ml white wine vinegar Optional: 2 tablespoons of crushed tomatoes for a milder Mojo How you make it: Peel the garlic cloves and add them whole or crushed to a mortar and pestle or a mixer. Roast the peppers in the oven or over an open flame until the skin is blackened. Peel the peppers and add them to the pesto mortar and pestle or a mixer. Chop the chilli pepper into smaller pieces and add, salt, cumin and sweet paprika powder to the mortar or the mixer. If you wish the Mojo to be milder in flavour, add the crushed tomatoes, but they are optional. Crush or mix the ingredients to a smooth paste. Add the oil and white wine vinegar to the paste and stir well until combined. Let the sauce sit in the refrigerator for a minimum of 30 minutes to let the flavours mingle together. What can you serve with Mojo sauce? The thing is that this sauce is pretty much suitable for all kinds of dishes. It might sound strange but this sauce is made to enhance the flavours of the dishes, not to mask or overwhelm the dish itself. That's why it's so good with a lot of different types of dishes. Some common dishes to serve with this sauce are: Chicken skewers Grilled vegetables and mushrooms Smoked cheeses Seafood plater, shrimp, crab and lobster Grilled or baked white fish and oily fish Pork skewers, fried or grilled pork Moj Rojo as a dressing for a fresh salad Papas arrugadas also called salt potatoes or wrinkled potatoes Make a Canary Island evening at home Try Mojo on a vacation at the Canary Islands or make it at home and invite friends and family over for a Canary gastronomic evening. Make a Mojo sauce and barbeque some meats, fish and vegetables, a salad and Papas arrugadas, wrinkled potatoes. Serve with a glass of red or white wine and enjoy your evening.

Praised for its unique concept and excellent service, Anyway Wine Bar is the innovative bar and restaurant that has taken the costa del sol wine scene by storm. A unique concept like no other on the Spanish coast, this restaurant offers amazing wine pairings with delicious charcuterie platers, custom-made for each guest. We are visiting Anyway Wine Bar at the start of their evening. David Camino the owner, is warmly greeting customers and recommending wines and items from the menu to the eager guests. Musik from Janis Joplin, Johnny Cash and Ray Charles is playing in the cosy and modern restaurant. The atmosphere is bussing with energy and laughter from excited customers when the local is filling up. The restaurant is lovely decorated with furniture hand-made by Raul, Davids's father, from recycled and refurbished material. Wine tasting books are laid out on a counter for guests to read through and a beautiful painting of Malaga, made by a local doctor, decorates the wall. Everything in this cosy little restaurant is well thought through and lots of love and care is put into it. Anyway Wine Bar opened its doors in Malaga in 2018 The concept of the restaurant is completely new in the Spanish cost, where the owner and staff members' expertise is the key to their success. ”We are the only restaurant with this concept in Malaga. We serve a great selection of wines both on the bottle and sold in single glasses. Most other places only offer their wine assortment per bottle or just a small selection of wines.” David explains to us. Not only are the wine assortment and serving the wines per glass their only difference, but also the way they customise every order after customers' preference. ”We normally choose the wine, the first course and charcuterie for the customer, and the customers choose the main course and the dessert. We ask customers what kind of win flavour profile they prefer and we pick out a wine and charcuterie after their personal taste and preferences” Many years of expertise, wine knowledge and outstanding service are the foundation of the restaurant and the staff members, as well as superb wines and a great selection of delicacies and charcuterie offerings. A lifelong passion for wine and gastronomy When we ask David how he decided to start the business he explains that it has been an ongoing journey for many years. He started in the restaurant business in his teenage years, working in coffee shops and local restaurants. At the age of 20 decided to go to the hospitality school La Consula in Malaga, where he found his great passion for food and wine. He saw another side to the business. It opened his eyes to how it could be, working in fine restaurants instead of small coffee shops. After graduation, David worked at 5-star hotels in Marbella and had an eager interest to learn all about wine, wine pairings and overall gastronomy. After some years working in hotels on Costa del Sol, he decided to move to London, where he worked in a wine bar for a couple of years. There he was introduced to natural wines, which now is a true passion of his. ”After a couple of years, I decided to move back home to Malaga to open my own business and start a wine bar focusing on my passion for food and wines and also for the great weather,” David says with a smile. David has always worked in the front of the house. Greeting customers and working in the bar. His passion for service shows through when David walks around the restaurant, eager to explain the wine and options on the menu to his guests. ”I love wine and gastronomy. When I have a day off work, I go restaurant to eat and drink wine. I enjoy working in the front of the house, talking to people and greeting customers” A huge wines assortment Anyway Wine Bar has more than 150 different handpicked wines and about 90% of their wines are Spanish, with a great selection of Andalusian wines. David explains that he always tries to sell local Andalusian wine if possible. They prefer to pick wines from small producers and support local farmers. The small wineries focus on the handcraft of winemaking as well as producing quality natural wines. They usually pick only one or just a few wines from each producer, to make sure they only get the best wines as well as a good variation. When new wine is being picked out, the entire staff gets involved in the decision-making. ”We all pick the wines together. We try the new ones and discuss them and together we choose the wine best suitable as well as to give the greatest variation. We don't want to many of the same kind of wine, but rather a larger selection of different types of wines to offer to our customers” David explains with pride. 1368 Cerro Las Monjas David’s favourite wine is 1368 Cerro Las Monjas. An Andalusian wine from the region of Sierra Nevada. It’s a handcrafted, natural wine from 2005, that is not filtered and without any sulfates. The vineyard is the highest located vineyard in Europe and sits at an altitude of 1368 meters, which is referred to on the label of the bottle. This altitude gives the wine its distinct, lovely flavour. Davids's history with this winery started long before Anyway Wine Bar, back when he was working in a hotel in Marbella. He picked out this wine as his personal favourite in a blind tasting, which shows that a wine does not have to be the most expensive one to be extraordinary. A lovely selection of dishes Anyway Win Bar serves a selection of starters, main courses and desserts, but their main focus is on sensational, often locally sourced charcuteries combined with great handpicked wines. It is the gastronomic experience, combining a selection of charcuteries, that are customised for each customer, to complement the selected wine that is the restaurant's focus. The chef Daniel is an old childhood friend of David that has been there since the beginning and shares the same passion for gastronomy as David. ”Wines and charcuteries are our specialities and the main focus of our business. The majority of our customers visit us for this reason, but we also offer a selection of starters, main courses and desserts” David explains to us excitedly. The products are all well thought through. From imported Italian crackers for the starters to bread from a local bakery, as well as a selection of regional olive oils, are just some of all the small details that show that nothing has been left to chance. The charcuteries consist of a huge range of hams, sausages, salami, chorizo and cheeses of various kinds. With this variety, it's impossible not to find something for every wine and taste preference. Anyway Wine Bar makes customized platers of various kinds of cheese and meats and serves them with a selection of added extra such as fruits and nuts. It's a true delight, packed with locally sourced products of the highest quality. The restaurant also serves some mouth-watering starters and delicious main courses. The Carrillada de Bellota Iberica con trufa is the restaurant's speciality and consists of slow-cooked Iberico pork served with potatoes and truffle sauce. Another big seller is the Chivo lechal de Málaga con tabulé, suckling goat slow-cooked for 12 hours and served with tabulé. The desserts are not made in-house but are from a local bakery down the street. They are all made by a talented lady who makes great desserts on request and can be personalised for the customers, as well as gluten-free and hypoallergenic. TripAdvisor best of best awards and great reviews Google Praised for their unique concept and excellent service, Anyway Wine Bar is taking the costa del sol wine scene by storm. Since its first year, the restaurant has held the award for Best of best Tripadvisor travellers choice and is ranked top 5 of the restaurants in the Malaga district. David and his team are proud of what they have achieved and it gives them a reason to celebrate every year. ”The customers read the reviews online and come and visit us. It makes a big difference in customer flow, and it is really important for the restaurant when most of our customers are tourists. It makes us proud when we give our best to the customer every single day, to see that the customers give us recognition for our hard work” David explains proudly with a smile. The impact of the Corona epidemic When asked about the impact of the Corona epidemic, David explains that it has been hard but they have been fortunate to stay in business. The tourist sector in Malaga was hit hard when the corona epidemic broke out and the regulations didn't make it easier. ”First, we had a lockdown and after that, there were still many regulations in place such as the number of customers the restaurants could take in as well as the distance that needed to be maintained. This made it impossible for us to open until the ”new normality” kicked in, so we were forced to be closed for over a year, without any compensation from the government and did not open until 21 April 2021. We are proud to have made it through, and been able to stay in business” David explains. Next up for Anyway Wine Bar Next year will be an exciting year for Anyway Wine Bar, where big changes are going to be made within their business. The restaurant is doing great and they are almost always fully booked so it is time for some changes. ”After the winter we are moving to a bigger local in Malaga and we are also planing on making Anyway Wine Bar a franshise and maybe start doing wine tasting events again” is David happy to announce. It will be an exciting upcoming year for Anyway Wine Bar, and we can't wait to come back and check out their new local. If you want to check out Anyway Wine Bar for yourself the restaurant is open Monday-Saturday 19.00-00.00. Don't hesitate to stop by at Paseo Reding 15, 29016 Málaga Spain or contact them through email at www.anywaywinebar.com or by phone and WhatsApp at +34 695 37 77 99. You can also check them out on Facebook, Instagram and TripAdvisor.

Savouring an authentic Spanish Jamón Ibérico with a glass of wine is one of the most exquisite pleasures you can experience. The taste of jamón ibérico is unique, with strong flavours of acorns, a delicate texture, with an almost buttery flavour from the fat and cut so finely that it melts in the mouth. This delight pairs well with red, white and sparkling wines, as well as Sherry and beer. This delicacy is the world's most expensive cured meat but despite its hefty price tag, it's a sort after product for locals as well as around the globe. What is jamón ibérico? Jamón ibérico translates to Iberian ham and is a special type of cured pork leg from the Iberian peninsula. Specifically, the mountain region that divides Spain and Portugal, in the southern and western parts of the Iberian peninsula. Jamón ibérico has under EU rules and regulations a Protected designation of origin status, with means that the jamón ibérico must have been produced in one of the five provinces of Huelva, Córdoba, Cáceres, Badajoz or Salamanca. The regulations state that jamón ibérico must be made from either purebred Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with purebred Duroc pigs. The pigs must roam free high up in the mountain in an ecosystem called Dehesa before they are butchered at 15 months old. These pigs are directly descended from wild boars and their meat is less fatty. The fat does not sit on the outside of the meat as with regular pork but is instead marbled in the meat. Portugal also produces this type of ham but under the name Presunto ibérico. How is jamón ibérico made? Jamón is made from the hind legs of the pig. Most companies also cure the front legs but they are sold under the name ”Paleta”. After the pigs are butchered, the ham is placed in a salt brine for 15-20 days, depending on their weight. Then the ham is hung in a temperature-controlled room for about 2 months before being moved to an aired room, where they will spend 6-9 months. Some more expensive hams can spend between 4-6 years in the aired room before being sold. The process is done high up in the mountains so that the mountain air can seep into the meat during this period. This helps the meat develop extra fine mountainous flavours. The 4 quality seals Jamón ibérico is the world's most expensive cured ham, with a price tag of 4100 Euros per leg, for the highest quality meat. There are 4 quality types, from the highest level called "negro" which is a black seal to the lowest level called "blanco" which is a white seal. Black seal A black seal is of the highest quality and must come from 100% pure breed Black Iberian pigs. The pigs must roam free in an ecosystem called Dehesa, high up in the mountain and the regulation states that there should not be more than 2 pigs per hectare. The pigs live primarily on a diet of olives, berries and nuts. Especially acorns, which are high in nutrients and acids which give the jamón ibérico its special flavour. Red seal Second highest quality. The same regulations apply as with the black label, except for the pig breed. For this seal, the mother needs to be a 100% black Iberian pig and the father a purebred Duroc pig. Green seal These pigs are also free range but have a mixed diet, not consisting of the same amount of acorns, and therefore have a less distinct nutty flavour. These pigs are called ”de campo”, cuntry-style pigs. White seal This seal is the lowest quality of jamón ibérico and comes from intense farming. The lowest quality also equals the lowest price and is the more affordable option. What is the diferens between jamón ibérico and Serrano ham? The differences between jamón ibérico and jamón Serrano are the breed of pig it comes from, the manufacturing process, taste, aroma and the origin of the product. Although the two have similarities, jamón Serrano does not follow the strict rules and regulations of the protected designation of origin, which means that the process, ageing time and most of all the price can vary quite a lot. Jamon Serrano is a much more common type of cured meat, that can be produced all across Spain. Serrano is a much more affordable option, meanwhile jamón ibérico is considered a delicacy, with a high price tag, even for the lowest quality seal. Paring wine with jamón ibérico The taste of jamón ibérico is unique. Strong flavours of acorns, and a delicate texture, cut so finely that it melts in the mouth. The Jamon is very low in salt taste and the fat creates a rich, almost buttery flavour that complements the gamey flavour of the meat. White wine is usually less invasive than red wine, and will not hide the nuances and flavours of a jamón ibérico. A white wine will in most cases accompany it, and even highlight the characteristic and sort after Ibérico taste. Red wine being often more intense, are more likely to hide those smaller nuances and properties of the ham. This does not mean that you shouldn't drink red wine and only stick to white wine, but rather that you should pick a red wine that doesn't mask the flavour of the ham. Sparkling white wines such as Cava are also a good complement to the ibérico ham. Spanish wine pairings Even though there are a lot of great wines that pair well with ibérico ham, you can't go wrong with a good glass of regional Spanish wine. Here is our pick of wines to enjoy together with jamón ibérico: Viña Arana Gran Reserva 2014 Pazo Barrantes, Gran Vino Albariño 2019 Marqués de Los Rios Brut 2018 Campillo 2016 Crianza (Rioja) Other beverage options Other options that also go great with Iberico ham are beers such as Spanish lager or Mediterranean Pilsen as well as sweet wines and Sherry with a nutty aroma and floral notes are good options. Jamón ibérico paired with international wines Jamón ibérico goes well with local Spanish wines as well as international wines, so you do not have to be limited to regional Spanish wines. Non-Spanish wines and other beverage options that pair well with ibérico are: Non-Spanish wines of the red varieties Red wines recomended by sommeliers are: Pinot Noir, Pinot Meunier, Barolo, Barbaresco or Chianti Classico. Non-Spanish wines of white varieties White wines recommended by sommeliers are Riesling, Sauvignon Blanc or Chardonnay. Non-Spanish sparkling wines Sparkling wines recommended by sommeliers are crisp and dry Champagne or Prosecco. How and what to serve with Iberico ham The technique used to cut the Jamon Iberico is a true craft that requires years of practice to master. The slices must be cut thinly with a long, very flexible special knife to ensure the slices are perfect and almost seethrough. Of course, you don't need to be an expert to serve jamón ibérico and you can buy the ham presliced as well. The main thing is to not overcomplicate the dishes when serving this delicacy. It is already perfect the way it is so simplicity is key. Serve the Iberico ham just as it is, on its own or with other charcuteries or on a slice of baguette. Condiments that go well with ibérico ham are: Baguette slices topped with crushed tomatoes Goat cheese and aged Spanish hard cheeses Green olives and pickled vegetables Onion Marmelade Quince paste (marmelade) Spanish sausages such as Spanish Salami, Chorizo, Fuet and Salchichón Wine and charcuterie tasting in Spain There are some great wineries across Spain that you can visit and try their wines with local charcuteries and Serrano as well as ibérico ham. For a hard-to-beat winetasting, try wine and charcuterie in Malaga on the Spanish costa del sol, on your next trip to Spain and visit the amazing restaurant Anyway Wine Bar. Try wines from all around the globe Don't be afraid to try different types of wine with ibérico ham. This wonderful meat goes well with more wines than you might think. If you are planning on serving a specific wine with Jamon Iberico, or if you have a bottle of wine at home and are wondering if it works with this type of meat, start by checking the label on the bottle. There is normally a lot of useful information on your bottle, describing the flavours of the wine and what the wine is best suitable for. So listen to the winemaker, they know their wines.

Lovely, warm deep-fried pastry topped with sugar and dipped in thick chocolate and served warm with a cup of coffee. What could be better than that? Churros are traditionally shaped like a spiral or a curl. The word "churro" is thought to come from the Spanish verb "churrear," which means "to make curly". A churro is a fried pastry topped with sugar, that should be eaten when they come directly out of the frier. It is a long, thin dough that is deep-fried in hot oil and coated with sugar and traditionally served with a rich, thick hot chocolate. Churros are served at breakfast, as a dessert and are common street food eaten any time of the day. Pretty much any time of the day is an excellent time to eat a churro. The most popular way to eat this treat is by dipping them into rich hot chocolate. The history of Churros The origin of churros is unclear and every country with a culture of eating churros has a different story about the origin of this treat. Mexicans believe that the Churro is entirely their creation. Meanwhile, the Spanish believe that Churros were introduced to South America during the Spanish Inquisition in the 1500s, at the same time as the cocoa trade. The Spanish legend claims that the churro came from Spanish shepherds who lived in the mountains that did not have access to bakeries. Churro paste was easy to make and fry on an open fire in the mountains, where shepherds spend most of their time. They believe that the word Churros was named after the Iberian Peninsula called the “Churra” sheep, which is where the Spanish think the name Churro originated. One Portuguese theory is that Churros were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and as they returned from Ming-dynasty China, they discovered a Chines food called “Youtiao” which is similar to a doughnut. We will probably never know where churros originated from, but what we know is that similar pastries have been eaten for a long, long time. According to food historian Michael Krondl, today’s churro is not that different from a recipe for a "flour and water fritter" which is to be found in Apicius, a Roman cookbook dating from the 1st Century AD. There are some similar recipes made by Ancient Greeks that probably predate the Roman cookbook as well. So the pastry has basically been around forever and we can say for sure, that the churro is here to stay. Churros are enjoyed in many countries Churros are enjoyed in many places around the world and in equally many ways. Traditional Spanish Churros, are coated with sugar and served with a rich, thick hot chocolate. In Portugal, there are two slightly different snacks called Porra and Fartura, which are filled with jelly. In the Philippines, churros are typically straight or bent into U-shapes or circular shapes usually dusted with white sugar. Mexican churros are coated in a cinnamon-sugar mixture and served with chocolate, caramel, or whipped cream or eaten plain. In Brazil, you’ll find churros for dipping in Doce de Leite, their version of caramel. In Cuba, the churros are stuffed with guava-filling and Nicaragua has a cheese-filled savoury version. Churro recipe No matter where Churros come from, how they are eaten or served it is an absolute treat, enjoyed by millions. If you want to give it a try at home, Check out this recipe. Churros are pretty easy to make and well worth a try. You need: Oil, for frying 120 ml water 1 tablespoon vegetable oil 1 teaspoon of salt 1 teaspoon granulated sugar 120 ml of white flour 1/4 teaspoon baking powder Sugar to taste, optional How you make it: Pour the oil into a large heavy-bottomed saucepan and place it on the stove over medium-high heat. In a separate medium-sized saucepan, add the water, vegetable oil, salt, and sugar and bring the mixture to a boil. Once the water mixture reaches a boil, slowly pour it into the flour and baking powder while stirring with a fork until the dough is smooth and without lumps. Immediately spoon the dough into a pastry bag and carefully squeeze the dough into the hot oil. Fry the churros until golden brown and remove them from the oil. Place them on a paper towel to drain. Serve with a sprinkle of white sugar and hot chocolate.

Rum flambéed apples with Biscoff ginger biscuit crumbs is an easy-to-make dessert, packed with flavours of ginger, cinnamon and grapefruit. Sweet and tangy, served with melting vanilla ice cream, this treat is an absolute must-try for all dessert lovers. This recipe is quick and easy, ready in under 10 minutes, and serves 4 people. You need: 2 large apples cored, peeled, and cut into 1 cm slices 2 tablespoons salted butter 1 ½ tablespoon of brown sugar 1 ½ tablespoon freshly squeezed grapefruit juice 2 tablespoons of room temperature white or dark rum High-quality vanilla ice cream 10 Biscoff biscuits, or similar ginger biscuits, about 50 grams How you make it: Core, peel and cut the apples into 1 cm slices. Place the slices into a bowl and pour over the grapefruit juice. Place a skillet on medium heat on the stove. Add the salted butter to the frying skillet and let it brown before adding the apple slices and grapefruit juice. Cook the apple slices, turning them over once in a while, until cooked through but still firm. Add the brown sugar and stir until combined. Add the rum, and ignite by tilting the pan until the alcohol flames up. Let the apple flambée, shaking the skillet gently until the flame subsides. Set the apples aside and start plating. Roughly crush 6 of the Biscoff biscuits into crumbs and add them to the bottom of your serving glasses or bowls. Add the warm apple on top and a drizzle of the apple sauce. Top with high-quality vanilla ice cream and a Biscoff biscuit in each glass. Serve directly, hot and with a cup of coffee och tea.

Andalusia, the Mecca of Spanish beer. Here great beers are being produced by small local breweries and award-winning, world-famous breweries with a great history in stunning locations. Follow us through our journey in the world of Andalusian beers. Andalusian is an autonomous community, located in the south of the Iberian peninsula, in southwestern Europe. It's the second largest autonomous community in the country, and the most populated. It's also the biggest producer and consumer of beer. Here, people take great pride in their beermaking with many local breweries, beloved by its people, and some of Spain's largest producers and brands. Here we go through some of the must-try breweries in Andalusia. Cruzcampo Cruzcampo is the biggest-selling beer in Spain, and one of the top-selling brands in Europe. Founded in 1904, and takes its name from "La Cruz del Campo" (The Cross of the Field), where the first factory was built. The Company has been owned by Heineken since 1991 and has now a brewery in both Andalucia and Jaen. The company was the first Spanish company to brew non-alcoholic beer, so-called "Sin" in 1976. Cruzcampo brews different types of beer in sizes of 20 cl to 1L bottles. Some great Cruzcampo beers to try are: Cruzcampo Pilsen A lager, Mediterranean Pilsen-style beer with a straw-blond colour and consistent foam. An unpasteurised draft beer that follows its original 1904 recipe. 4.8% alcohol. Cruzcampo 0.0% A lager made only with natural ingredients of the best quality and without any alcohol. A light and refreshing blonde beer, with all the flavour and properties of the classic Cruzcampo. 0.9% alcohol. Cruzcampo Especial A special Lager with a bright blonde colour, it has its own personality and a unique refreshing character, inspired by the original 1904 recipe. Mild bitterness, sweet aniseed malt and fruity apple aroma. 5,6% alcohol. Victoria Victoria is a brewery from Málaga, in the southeast of Andalusia, on the coast of Costa del Sol. The brewery was founded on the 8 of September 1928, coinciding with the day of the Virgen de la Victoria the patron saint of Málaga, which the brewery is named after. Victoria produces mostly lighter beers, Viena, Lager and Pilsner, called Mediterranean style pilsner. Refreshing beers that are perfect for hot summer days. Victoria brewery produces 6 types of beers in sizes from 20cl to 710cl bottles. Some great Victoria beers to try are: Victoria original A refreshing and balanced pale yellow Pilsner, in typical Medetiranian Pilsner-style. Ideal to drink at any time of the day. 4.8% alcohol. Victoria Sin An alcoholic-free beer, amber golden colour and with a light foam. Referencing and with a delicate flavour. 0.0% alcohol. Victoria Marengo A special black beer, made from 100% malt. The brewers have defined a combination of 5 types of malt that provides a dark colour and intense aroma. 5.6% alcohol. Alhambra Alhambra is a prestigious brewery from the historical city of Granada. The brewery was created in 1925, making beers from spring water and sold as beers with health benefits. But in 1995 the demand had declined and the brewery was in trouble. As one of many things done to improve the company, the beer Alhambra Reserva 1925 was created in the year 1994, and it became an instant hit. Today the brewery produces and sells a wide range of beers that are adapted to a wider audience. Some interesting Alambra beers to try are: Alhambra Reserva 1925 A price wining strong alcoholic Pilsner with dark amber colour and a head of thick creamy foam. 6.4% alcohol. Alhambra Especial A premium beer with its intense and exquisite flavour. Golden amber colour a lightly roasted aroma and a thick, creamy head. 5.4% alcohol. Alhambra Reserva Roja Inspired by Bock style, this beer has a reddish tone and is an intense dark lager, with lots of darker nuances and a full body. A Strong alcoholic Pilsner. 7.2 % alcohol. San Miguel This beer's history starts in Manila, the Philippines' capital, where it was brewed by Spanish monks in the San Miguel district. In 1957 a Spanish businessman bought the company rights and started brewing the beer in Spain. The brewery is located in Málaga in the southeast of Andalusia, on the coast of Costa del Sol. Today the brewery stands for 30% of the Spanish beer market and produces and sells a wide range of beers. Some great San Miguel beers to try are: San Miguel Especial A balanced Lager with a hint of bitterness and the aroma of white fruits. Popular for its freshness, perfect for hot summer days 5.4% alcohol. San Miguel 0.0 A non-alcoholic beer with a golden colour and aromas of hop flowers, grass and notes of cereal. Moderate bitterness and is slightly sweet on the finish. 0.0% alcohol. San Miguel Selecta A roasted beer for discerning palates. Intense aroma and notes of fresh fruit, soft toasted malt nuances and a light dry fragrance. 6.2% alcohol. San Miguel Manila IPL An Indian Pale Lager full of herbal, floral, and resin aromas. Notes of caramel and roasted malt finished with a soft aroma of tropical fruits. 5.8% alcohol. Discover Andalusian beers Spain is Europe's 4th biggest producer of beers and the people of Andalusia take great pride in their beer culture. Here, some of Europe's most popular beers are being brewed, perfect for the hot summer months by the Mediterranian sea. The Andalusian breweries differ in size from small local breweries to great world spread and award-winning producers. With all this variety you will always find a new brand to try and lots of new favourite beers. Make an Andalusian beer tasting at home or visit the south part of Spain to discover the world of Andalusian beer at its best. (La Mezquita, local beer from Córdoba, Andalusia.)

In the heart of Andalusia in the historic city of Granada, is the brewery Alambra located. The history as well as the city is old and filled with ups and downs. Here culture, history and flavours come together to create award-winning, wonderful beers with full body and character. Alhambra, original beers from the historical town of Granada The stunning location of Granada Alhambra brewery is named after the historic building, of the same name, in the town of Granada. The town is the capital of the region, and is the capital city of the province of Granada, in the autonomous community of Andalusia, southeast of Spain. Granada is located at the foot of the Sierra Nevada mountains, one hour by car from the Mediterranean coast, the Costa Tropical. A green countryside with hot summer months and cold winters due to its altitude of 738 m or 2,421 ft above sea level, creates fertile farmland great for the making of beer. The town is a confluence of four rivers, the Darro, the Genil, the Monachil and the Beiro and natural springs with water claimed to have health benefits. A truly multicultural town Populated by over 230 000 people in an area of 88 km2, this town is a place where different religions, cultures and people come together to create a truly unique style of architecture and flavours. Throughout history, Granda has been conquered by Romans, Arabs and Spanish during different stages in time, with led to a true mix of cultures and religions. Today the town is a part of Spain, but its roots and history shine through in all, from buildings to spice blends and fabrics. The History of Alambra brewery This brewery was not the first brewery in Granada with the name Alambra, today it is the only one still in practice. The brewery was created in 1925, making beers from spring water and sold as beers with health benefits. But in 1995 the demand had declined and the brewery was in trouble. The company had to sell most of its shares and started to make new types of beers, innovative and different from the more standard varieties of beer available in the Spanish market at this time. The new creations were an instant hit, and are the varieties of beer we find on the shelves today. In 2006 Alhambra was bought by Mahou- San Miguel, one of the largest beer companies in Spain. The Alhambra beer sortiment Today the brewery produces and sells a wide range of beers that are adapted to a wider audience. Below we take a closer look at some of the classics and newer varieties of Alhambra beer that has made a success on the market for the last 20 years. Alhambra Reserva 1925 As one of many things done to improve the company, the beer Alhambra Reserva 1925 was created by the brewery's chemist Miguel Hernáiz Bérmudez de Castro in the year 1994, and it became an instant hit. A small amount was brewed and in just 2 weeks it was completely sold out. The beers on the Spanish market by that time were much lower in alcohol percentages, so no one expected this great success when Alambra Reserva 1925 hit the market with a whopping alcohol percentage of 6.4. The Alambra Reserva 1925 grew in popularity and is now one of the most famous Spanish beers, even though it is only sold in some parts outside of Andalusia. Alhambra Especial Alhambra Especial is a premium beer with its intense and exquisite flavour. Golden amber colour a lightly roasted aroma and a thick, creamy head with good retention. A balance of bitter and sweet flavours with notes of bitter orange and caramel. Alhambra Premium Lager Alhambra Premium Lager is a blond lager made out of malted barley, hops and maize. Bright yellow colour, with notes of metal and creamy citrus. Alcohol percentage 4.6 % vol. Alhambra Sin Alcohol Low in alcohol, Alhambra Sin Alcohol has a percentage of less than 1% due to a careful elaboration process, that preserves the intense flavour of traditional beer. Golden with the presence of body and a delicate touch of sweetness with consistent foam and aromas of malt, biscuits and herbal hops. Alhambra Reserva Essence Citra IPA Alhambra Reserva Esencia Citra IPA has a single variety of hops, which intensifies the bitterness, as well as aromas of citrus, grapefruit, currants and tropical fruits. Alcohol percentage 6.50 % vol. Alhambra Reserva Roja Inspired by Bock style, this beer has a reddish tone and is an intense dark lager, with lots of darker nuances and a full body. Alcohol percentage 7.2 % vol. Alhambra Lager Singular Alhambra Lager Singular are a special slow-fermented beer, inspired by the classic German Lager, a Pilsner style type of beer. This beer has unique, light and fruity nuances. Alcohol percentage 5.4 % vol. An award-winning brewery Alhambra has over the years won awards for its unique and complex flavours during the Premio al Sabor Superior (Superior Taste Awards 2016). Some of their beer bottles are beautiful glass bottles, where the text has been printed into the glass instead of using a stick-on label. The Alhambra Especial beers receive three gold stars Alhambra Reserva 1925 beers receive two gold stars Complexity in a simple bottle This wonderful range of beers is packed with a unique flavour profile that is a delight for Spanish people as well as beer lovers around the world. It is possible to buy some of the range online or to try them on your next trip to Spain. Enjoy culture and history in a beautiful bottle.

Let's talk about Spanish tapas. A wonderful way of enjoying the food culture with small delicious dishes of traditional or modern style. History and tradition, beloved and treasured, this sweet and savoury style of serving food is an absolute must-try. Tapas is the perfect way to explore the Spanish food culture. Small dishes of delicious traditional cuisine, bitesize snacks or modern fusion, the options are many. Perfect as a light lunch or as a plater with a couple of different dishes to share. What are Spanish Tapas Spanish Tapas is synonymous with a great climate, hot summer days and for Spanish visitors a true holiday favourite. For locals, it's a great way to get together in the afternoons with friends and family or as a light lunch option. Usually served with a ”caña” in the shade, a small beer about 25cl. Tapas is not one type of cuisine, it is the collective name for the style of serving food, rather than specific dishes. It could be cold or hot foods, eaten with cutlery or as a Pincho, on a slice of bread. A Tapas is typically a main dish, served as a small portion, the size of a starter or appetizer. It can be hot dishes like stews, sausages or meatballs, as well as cold dishes like fish, potato salads, cheeses and omelettes. The history of Tapas The origin of Tapas is unclear and there are lots of different stories about the origin. We will probably never know for sure how this popular way of enjoying dishes came to be, but here are some of the most popular beliefs. The meaning of the word tapa is "cover" or "lid" which has given rise to the popular story that the original tapas food started with king Alfonso XIII when he stopped by a famous tavern in the Andalusian city Cádiz. The story says that the king ordered wine and the waitress covered the glass with a slice of cured ham before offering it to the king, to protect the wine from the beach sand due to Cádiz's windy climate. After the king eat the slice of bread and drank the wine, he ordered another glass of wine with a lid "tapa". Some claims that king Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. And that he after decided that all tavernas should serve small snacks or tapas with alcohol to prevent his people from getting ill. Others say that the origin was in the pre-19th-century when taverns would offer free tapas of the house speciality to travellers so that they world spread the word to other travellers. Or that Tapas started when Sherry drinkers in Andalusia would cover their glasses from flies with pieces of bread, cheese or ham. No matter the origin of the Tapas, we are all glad that this wonderful way of serving dishes is available for all of us to try. How to eat Tapas You could either eat Tapas as a snack, starter or as a main course if you chose to eat a couple of different tapas. It's totally up to you. Preferably eaten with a cold beer or a glass of Spanish wine, but of course, non-alcoholic drinks and soft drinks are also acceptable. Hot or cold, savoury and sweet, with a great variation of Tapas there is something for everyone's taste and preference. Enjoy salty Pimientos de Padrón Fritos (fried Padron peppers) with a beer or sweet Berenjenas Con Miel (fried Eggplant With Honey) in the afternoon to get some energy. A filling tapa of Ensalada Rusa (potato and tuna salad) or Patata bravas (fried potatoes with hot sauce) as a light lunch or sit down in the evening and share a larger option of tapas as a main meal with family or friends. How you decide to enjoy your Tapas is completely up to you. Types of Tapas Some Tapas are served all over Spain and some differ from region to region. This makes the options more or less endless, so you can always find a new one to try. Some of the classic dishes are served all around the country are: Albóndigas en salsa de tomate - meatballs in toato sause Ensalada Rusa - potato and tuna salad Pimientos de padrón fritos - fired Padron peppers Tortilla - Potato omelette Queso con aceites - cheese in olive oil Croquetas – croquettes filled with meat or spinach Boquerones - anchovies soaked in vinegar Patata bravas - fried potatoes with hot sauce Gambas pil pil - garlic and chilli prawns Pinchos, Pintxos and Pica Pica Pinchos, Pintxos or Pica Pica, call it what you like, no matter the name the dishes are delicious, traditional or creative. Pintxos as called in the Basque country or Pica Pica in Catalan is the same way of serving food as a Pinchos. The type of food item can vary quite a lot depending on the region as well as the restaurant. There are divided opinions about if a Pinch is a Tapa or not, but what we can say is that it is sold in Tapas Bars and eaten in the same way. Pinchos are eaten more or less all around Spain even though it's most popular in the northern parts of the country. The Pincho comes from “to pinchar” which means “to pierce” and is the typical way of serving the dish. A slice of bread with a topping, usually served with a cocktail stick to hold it in place or just a small bitesize snack on a stick. Of course, the cocktail stick is not obligatory, but the size of the Pinch should be a small snack, eaten in just a few bites. Make a Tapas evening at home Making a tapas evening at home is a great way to experience the Spanish culture and some of the dishes are pretty easy to make. You don't have to serve up a lot of options, just pick a few and serve them with some great Spanish red wine and make an evening out of it. Dishes like Pimientos de padrón fritos, Berenjenas Con Miel, Gambas pil pil and Spanich cheese, serano and choritso boards are easy to make at home. It's also great as starters, sharing platers or as party food, if you pick the smaller finger food tapas or Pinchos. Perfect as a conversation-starter where you can take the chance to read up about the different types of Tapas and regions and of course, the absolute best way to enjoy a Spanish wine.

If you're looking to elevate your next picnic in the great outdoors, a bottle of wine can be the perfect addition. But with so many types of wine available, it can be challenging to choose the right one to complement your picnic meal. With a little knowledge and guidance, selecting the perfect wine for your picnic can be a breeze. Whether you're planning a romantic date or a fun gathering with friends, here are some tips to help you make the best choice for your occasion and season. When it comes to selecting the perfect wine for your picnic, there are three approaches you can take. By considering these different approaches, you can find the ideal wine to enhance your picnic experience. The first is to choose your wine and then build your food menu around it. The second option is to select your food items first and then decide on a wine that complements the dishes. The third option is to choose a versatile wine that pairs well with a variety of foods, giving you more flexibility in your picnic planning. By considering these different approaches, you can find the ideal wine to enhance your picnic experience. Whichever approach you choose, here are a few things to keep in mind when selecting a picnic wine: 1. Pick a good and affordable bottle of wine The most impotent part is to buy a good, tasty wine you like. It doesn't have to be an expensive wine, just a wine you want to drink. Don't spend loads of money on a bottle of wine just for the sake of it. Choose a good wine that is worth its money. A bottle of affordable wine is a good way to go when choosing a picnic wine. You can always find good wine in a middle price range no matter what type of wine you are going for. 2. Consider the Food When choosing a wine for your picnic, the first thing to consider is the food you'll be bringing. The wine should complement the flavours of the food and not overpower it. For example, if you're planning to serve light and fresh salads or seafood, a crisp and refreshing white wine such as Sauvignon Blanc or Pinot Grigio would be a good choice. If you're serving meat dishes, a full-bodied red wine such as Cabernet Sauvignon or Shiraz would be more appropriate. If you are serving a buffet of different types of sweet and savoury dishes, you should pick a wine that goes well with a wider range of dishes. 3. Easy to carry and open Choose a wine that is easy to carry, not too heavy and not too fragile. You don't want to carry around extra weight if you are out hiking and it is important to pick a bottle that isn't too fragile and break it before you get to your spot. Small bottles are good options if you are not sure that your company prefer a whole bottle or if you want to have more options than just one type of wine. You can also choose bottles with screw caps. That makes it easy to open the bottle without any fuss. 4. Think about the Weather If you are planning on having a picnic on the hottest summer days, you might want to pick a wine that serves chilled or cooled. Pick a lighter wine that's refreshing and easy to drink, such as a Rosé or a Prosecco. White wines and rosé wines are also wines that should be served chilled and are a great choice for hot days. On the other hand, if it's a cooler day, during the early spring or in the cooler autumn, you might want to opt for a richer and more full-bodied wine like a Chardonnay or a Merlot served at room temperature. 5. Consider the Occasion and the Alcohol Content The occasion of your picnic can also influence the type of wine you choose. If you're planning a romantic picnic for two, a bottle of sparkling wine or Champagne can add a touch of elegance and romance to the occasion. If you're having a casual picnic with friends, you may want to choose a more approachable and easy-drinking wine like Pinot Noir or a Malbec. When choosing a wine, consider the alcohol content of the wine. You want to avoid wines that are too high in alcohol, as they can make you feel sleepy. Opt for wines that have a lower alcohol content, such as Rosé, which typically has an alcohol content of around 11-12%. 6. Environmentally friendly wine If you have the chance to buy an environmentally friendly, ecological wine and a recyclable wine bottle, go with that. You are out in the fresh air and enjoying nature so make sure you keep nature clean and available for coming generations to enjoy by cleaning up after yourself and recycling. Don't forget to Bring the Right Equipment It's essential to bring the right equipment to enjoy your wine properly. Don't forget to pack a corkscrew to open the wine bottle, and bring wine glasses, so you can savour the wine's aroma and flavour. If you don't want to bring glassware, consider using stemless wine glasses or reusable cups or paper cups that are lightweight and easy to pack. Fun tip Elevate your picnic experience by pairing the right wine with your food. For instance, if you're serving Spanish wine, consider serving Spanish dishes as well. Exploring wines from various countries can be a thrilling experience, so why not make your picnic more exciting by creating a theme and serving food from the same region as the wine? This approach can add a unique twist to the traditional picnic experience and make it even more enjoyable.

A barbeque is for many of us a celebration and a way to get together and enjoy each other's company as well as the food, so picking a menu all can enjoy is a big and important part. Here are some of our top tips for how to pick the right food and drinks for your occasion, so that all can enjoy your barbeque party. Let's start with what type of barbeque you are planning on having. Are you all meat-eaters, vegetarians or mixed? Maybe you want to mix it up with different types of food or just serve a basic barbeque that is quick and effortless. Are you at home with lots of space and a big barbeque? Then you have more options. If you are at the park with a portable barbeque, then you might want to stick to easier dishes and with fewer side dishes. Maybe just serve burgers or sausages with buns and bread and a salad as a side dish. Here are our tips for how you pick the right food for the right occasion. 1. Choose your meat or vegetarian main dish No matter what type of barbeque you are planning on, choosing the main dish is one of the most important parts. Are you planning on serving up food for many people? Then a more quick main dish is appropriate. Burgers or sausages are great as well as barbeque skewers you can prepare in advance. The size of the barbeque you have makes different dishes more suitable as well. If you have a small barbeque you might want to stick to options that don't need a long cooking time and if you have a big barbeque you might be able to cook more versatile types of food. 5 examples of main dishes to serve at your BBQ: Sausages and Burgers Hole Meats, game and birds Skewers and kebabs Hole vegetables and fruits Fish and seafood 2. BBQ side dishes, vegetables and cheeses Serving side dishes that go on the barbeque is always a hit and the options are equally many as with the main dishes. Side dishes could be served as a condiment to the main dish or as a starter. Here is your place to be creative. All cultures have different starters and side dishes equally exciting. This is the perfect way to try different food cultures from around the world. Great as a starter are foods like grilled Greek Halomi cheese, and French grilled and melted Camembert cheese, perfect for dipping a baguette in. Roasted corn or fruits like pineapples are perfect condiments for making your barbeque a success and fitted for all. 5 examples of side dishes to serve at your BBQ: Corn Paprika and tomatoes Onions Grilled Halloumi, Camembert or different types of cheeses Grilled fruits and vegetable skewers 2. Serve a filling side dish you can prepare ahead Serving filling side dishes to your barbeque is always a good choice. Bread of all kinds, as it is or toasted on the barbeque is a safe and easy option. You can prepare it ahead and at the same time, you don't have to cook all of your food on the barbeque. There are a lot of different options and depending on what country and region you are from, you probably have your own favourite. 5 examples of filling side dishes to serve at your BBQ: Bread Potato salad Rice Cold nudle salad Potatoes 3. BBQ sauces, glaze and dipping sauces Most of us would say that sauces and dips are a must at a barbeque. If you like to serve snacks meanwhile you are barbequing, dips are always a great way to go. Cold dipping sauces are a good condiment for all types of meats, fish dishes and vegetable options and most of them are both quick and easy to make. barbeque glaze or umami tasting sauces are also classic and popular choices. 5 examples of sauces to serve at your BBQ: Tzatziki Guacamole Yoghurt sauce Mojo sauce Sweet and sticky BBQ glaze 4. Fresh salads Something fresh to serve with your barbeque is a good idea. A barbeque could be starchy or a bit too heavy if you do not bring some freshness to it. It is also a great way to get in more vegetable dishes for the vegetarians and you can make them ahead so that you do not have to prepare all of the dishes at the same time as you are hosting the barbeque. Remember that there are a lot of options so you don't have to go with a plain mixed salad if your kids don't like it. You can equally well serve a fruit salad or a more grown-up version with strong cheese. 5 examples of fresh salads to serve at your BBQ: Greek salad and feta cheese salad Mixed spring vegetable salad Starberry and watermellon salad Figgs and gorgonzola salad Salad with mustard dressing and pickled cucumbers 5. Choose your drink options It is easy to forget that your drink option is important. We all like different things, red wine, white wine, beer, cocktails and non-alcoholic drinks. Make sure that you serve options so that everybody has something they like and can drink. There are a lot of options for smart cocktails and punches you can make in bigger volumes ahead of time, like a cooling sangria or Mojito if you want a Spanish theme. Why not serve a non-alcoholic cucumber lemonade or a smoothie for your barbeque this summer. 5 examples of drink options to serve at your BBQ: Wine Beer Cocktails Lemonades Refreching sparkling softdrinks Everybody likes a good barbeque No matter what you make of your barbeque, you will surely have a great time. Keep in mind to pick the right food for the right occasion and drinks that all can enjoy. That way you don't need to work as hard and have more time to spend with your guests. Always put safety first around the fire, so that you all can remember the barbeque party as a fun and great success.