Keeping up with the state of the art technologies is a tough job but it can make a huge difference when it comes to our daily chores, especially when it comes to cooking!

Diplomatico Restaurant in Quarteira is a new French bistro that offers a different dining experience in the Algarve.
Herve and Valerie, from France, took over this restaurant last October and have reopened late February with a brand new decoration and a different menu.

We give you five tips to pair your wine with food. It could be 50 and there would be still a lot to learn about wine complexity.
We at Repolho Gastrobar have the best combinations to pair food and wine in complete harmony, just like a simphony tou your palate.

Summer sunshine, greater freedom and everything, it seems, is coming up roses, especially when it comes to the choice of drinks. Our wine aficionado, sommelier Justin O’Hanlon, picks a bunch of the best.

DHM - Discovery Hotel Management has partnered with SUPPER STARS to launch Private Chef services for clients staying in the Villas & Apartments of The Crest, Vale da Ribeira Residences and Laguna Resort, in the Algarve.

The long-awaited summer holiday season has finally come after months of lockdown and social distancing, in which many families were challenged to manage remote work and family life. In the current context, there is a noticeable demand for accommodation that meets social distancing concerns from families in general. But that should not mean being held hostage to work and worries, having to grocery shop and cook all meals every day, instead of relaxing throughout your holiday.

According to Justin O’Hanlon, one of the brightest lights among Portugal’s rising stars in winemaking is Tomás Emidio who returned home to his family’s Quinta Varzea da Padra five years ago to do things differently.

Such progressive leaps, such unlikely bounds and all the while the world sits idly by and fails to mark their passing. Perhaps, perchance, it simply hasn’t noticed. Not so for us, the lucky few, poised and patient, waiting, glass in hand, palate at the ready, nose forever tuned to the aromatic, flavoursome offerings of the next chapter in this life-long library of wine: Ours first to decant and discover.

Vegan might be considered trendy eating right now, but if you are new to it how much have you discovered while at home and in the Kitchen? Veganism is a plant-based diet that excludes any animal-derived products such as meat, poultry, fish, honey, eggs and dairy products. If you are flirting with the idea of giving up your gluten-free pizza, know that for true vegans, there are hidden animal by-products in foods that you would not consider. Jell-o, marshmallows and the humble gummy bear all contain gelatin, derived from animal collagen. Have you thought about what goes into your glass of vinho? We all know that wine is made from grapes but what happens between the time they are picked off the vines during Harvest and before they end up in your wine glass? Clarifying agents derived from casein (milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish protein) are often used when making wine and even brewing beer. 

Justin O’Hanlon, newest recruit to the AlgarvePLUS magazine team, is an experienced sommelier and, together with his business partner chef Jonnie Pratt, he runs No Contact Catering. In the first of his regular wine columns, he chooses a theme that is entirely appropriate to today’s climate.