Gastronomy

The Caipirinha, the quintessential Brazilian cocktail, continues to reinvent itself and attract evermore people to its legion of fans Legend has it that in 1918, in the interior of São Paulo, cachaça used to be mixed with lemon, garlic and honey as a remedy for the Spanish flu. But then, one day, someone decided to remove the garlic and honey and replace it with sugar and ice. And right there, a drink was created that has since become a national treasure, as well as a huge international success. The fact is that people are always inventing new recipes given the…

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Whilst the caipirinha has achieved a certain degree of international acclaim, the UK still remains relatively impartial. In these times of rum renaissance and gin revival, the cocktail somewhat languishes on the tumbler-to-do list When Jimmy Buffet declared “if life gives you limes then make margaritas”, chances are he was yet to discover the caipirinha. The singer’s endorsement may have done wonders for the tequila-based appetizer, but for my money there are better uses for such citrus fruit. It’s common to see the caipirinha pigeonholed with its other LATAM muckers, the margarita and the daiquiri, but the caipirinha is more…

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Join London’s most unique fiesta on 12th & 13th August Potter Fields Park – Tower Bridge After a smashing debut in Cutty Sark Gardens, with nearly 20.000 people joining London’s most unique Latin American Fiesta, Comida Fest proudly announces its second event of the summer season. On 12th and 13th August, Tower Bridge’s Potter Fields Park will host its biggest festival this season, showcasing over 30 food and drink traders plus a vibrant and full cultural programme with music and fun activities for adults and children. Foodies should be prepared to try an array of innovative street food inspired by…

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Cachaça is an alcoholic Brazilian spirit distilled from fermented sugarcane juice. It is perhaps best known as the principal ingredient used in a caipirinha, the much-celebrated Brazilian cocktail Cachaça is often mistaken for rum as both are derived from sugarcane processing. Cachaça, however, is subject to a more genuine refining process and is distilled from the actual sugarcane juice (rum is made from molasses, a by-product). This distinction gives cachaça its unique grassy flavour and robust aroma. Like rum, there are two varieties of cachaça: unaged – branca (white) or prata (silver) – and aged – amarela (yellow) or ouro…

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Over 600 visitors in the first edition of the Brazilian Taste in May 2016 were treated to a carnival of exciting new flavours, featuring the very best of Brazil’s food and drinks. Brazilian Taste is returning to London from 14 to 16 of July 2017 bringing Chefs from different Brazilian regions and backgrounds with gastronomy workshops, Brazilian arts exhibition, special dinner parties/supper clubs, Brazilian music and plenty more. Over a three-day event of Brazilian food and drinks at the Sink Pong London, 4 Paul Street, London EC2A 4JHin London Chef Flavio Amaral, organiser and founder of Brazilian Taste, will share…

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Comida Fest will take visitors on a journey through Latin American food via the Thames, with free entry festivals in Greenwich, Tower Bridge and Putney Greenwich edition kicks off on 8th July, celebrating Frida Kahlo’s 110th birthday, with musical performances remembering the Mexican painter Start the day eating tacos in Mexico City, a bandeja paisa in Bogotá and an açaí bowl in Rio de Janeiro: all without leaving London. After a very successful launch in 2016, Comida Fest is back again offering visitors a journey through Latin American cuisine in three prime locations by the river Thames: Greenwich’s Cutty Sark Gardens (8…

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Quentão is the quintessential Festa Junina drink and can be made with cachaça or wine Quentão is a hot drink and traditionally served at a Festa Juina (June Festival) in Brazil. People often drink it through to the end of August, however, as it serves as a classic winter warmer on those chilly nights, especially in the south of the country. Quentão made with cachaça is more common in the southeast and northeast of Brazil, regions that produce significant quantities of sugarcane. The wine variety is typical of the South, home to the country’s most-prized vineyards. Quentão is so good…

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Curing is the oldest way of preserving food. Salt helps prolong the validity and freshness of meats, fish and vegetables, a practice very common in Brazil (dried meats) and Portugal (cod). Some processes may vary, but the common denominator is always salt. Here, I also use cachaça and sugar. This recipe most closely resembles what is known as Gravlax – a Scandinavian salmon that is cured in sugar and salt, and then served with dill. It’s delicious and super-easy to make. The only drawback is that it takes 48 hours to prepare, but it’s always great to have ready-to-eat salmon…

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Rio Boteco, originally conceived to celebrate Rio Olympic Games, is back to East London for another Summer of fun, refreshing drinks and superb Brazilian dishes Brazilian pop-up opens to the public this Friday, the 9th of June, in Bethnal Green with weekly menus showcasing best of the country´s comfort food, classical drinks with a twist and cultural program featuring music and arts. Large, versatile and with an outdoor space, it can host parties and a variety of activities. ”We feel it´s got the perfect atmosphere for Summer events and happy hours to be enjoyed outdoors“, says Margô Marques, one…

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Be it in Brazilian bars and restaurants or through recipes you find on the internet, buying what you need at the supermarket and making meals at home, the diverse, creative and multicultural Brazilian gastronomy reflects the origins of the Brazilian people. With a mix of indigenous, African and Portuguese influences, Brazilian cuisine is a veritable explosion of flavour, with numerous snacks, dishes and desserts. Brazilian bars and restaurants in London offer a range of options for traditional Brazilian food, with menus that will leave your mouth watering! Brazilian barbecue: A speciality of the South, Brazilian barbecue is based on a…

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