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We're back from another gastronomic Spanish adventure and we've brought you two very special Sunday lunches as a souvenir.
Above and below the clouds of 'El Teide' in Tenerife
Every year we travel to Spain in search of new recipes, dining trends, wine and produce to bring back to Melbourne.
Jesse Gerner and Andrew Fisk have recently returned from an epic 14-day journey through the sherry region of Jerez, across to Seville, and down to the historical beach-side towns of the Canary Islands.
Our intrepid chefs climbed a volcano, visited rice producers, learned the fine art of pot-set goat’s cheese at an organic dairy, consumed cuttlefish genitalia at a bar run by a pair of deaf and mute brothers, invaded the kitchens and rooftop terraces of Michelin starred chefs and occasionally fell asleep in the car. Well, this kind of eating tour is hard work!
Because our epic adventure is just too big for one meal, we're hosting two Sunday lunches, presenting a menu from the Canary Islands on Sunday August 23 and Andalusia on Sunday August 30.
We can’t wait to share our trip with you, these lunches are sure to sell out quickly so make sure you book early. You can book via email, info@bombabar.com.au, or give us a call on (03) 9077 0451.
Salt cod seller, Tenerife
BOMBA GOES TO SPAIN - THE CANARY ISLANDS
Sunday August 23, noon - 3pm
Four courses including tapa, raciones and dessert, $65 per person
Retrace our journey through the unusual gastronomy of Spain’s Canary Islands. We’ll pay homage to their most famous dish, papas arrugadas (potatoes cooked in seawater) and their many variations of mojo sauces, an inseparable accompaniment to Canarian cuisine. We're also dishing up traditional Canarian poached pork ribs and conejo en salmorejo (slow cooked rabbit in a tomato and oregano sauce) true home cooking as taught to us by a local family. Join us on a four course journey through a Spanish cuisine like no other.
BOMBA GOES TO SPAIN - ANDALUSIA
Sunday August 30, noon - 3pm
Four courses including tapa, raciones and dessert, $65 per person
Jardanillo cattle ranch, Jerez
Celebrate the pristine seafood and prized beef of southern Spain as we travel from sunny Seville to moorish Cadiz and beyond. Enjoy sardinas fritas from Sanlúcar de Barrameda, the home of manzanilla sherry, and caldillo de perro, a traditional fish broth paired with poached lobster and black garlic, inspired by our plankton-filled visit to Michelin-starred Restaurante Aponiente. There’s more to Andalusia than the seaside, we’ll also have plenty of pork (of course, this is Spain!) including our take on the Casa Manteca (literally, house of pork fat) chicharones especial.Finishing up with torrilja(sweetened fried bread) and Pedro Ximenez ice cream, we'll bring you a leisurely four course lunch showcasing the best of the sherry region and it's surrounds.