Tapas and Pinxtos


TAPAS and Pinxtos were used to highlight the beautiful tasting products from Spencers Brook Farm. Well known Spencers Brook Farm transferred their Spanish event from their farm to their home and guests were entertained with absolutely delicious food based around their products. “Diablos Oven” highlighted the foods by using them in tapas and pinxtos. The highlights were the hogget marinated in a recipe from the Spanish colonists method from the Phillippines and then slowly braised for 7 hours in the wood fired oven, to chorizo lightly flavoured with Jimenex sherry and a splash of olive oil, to croquettes with smoked bacon, all this and more was complimented by the beautiful wines from MyattsField. We look forward to a repeat of this event in the cooler months early next year. Annie and Neil Kavanagh’s free range meat products can be found at the Subiaco and Mt. Claremont Farmers Market and now at the Fremantle Markets on Fridays.

Pinxtos originated in the Basque region and are related to tapas, the main difference is that they are usually larger and served in individual portions and are paid for indepenentley from the drinks.

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