<iframe src="//www.googletagmanager.com/ns.html?id=GTM-K3L4M3" height="0" width="0" style="display:none;visibility:hidden">

Drink

The missing ingredient for a perfect gazpacho

I can understand why restaurants go easy on the garlic. But they shouldn’t

15 August 2015

9:00 AM

15 August 2015

9:00 AM

We were eating tapas and talking about Spain. Leaving caviar on one side, when jamón ibérico is at its best, there is nothing better to eat. In the Hispania restaurant, it is always at its best. Nothing could match it, although Hispania’s cured leg of beef, the anchovies, the black pudding and the blood pudding all gave their uttermost.

Already a subscriber? Log in

Easter flash sale:
10 issues for $1

Subscribe this Easter and get the next 10 issues of the magazine, plus website and app access, all for just $1.

  • Weekly delivery of the magazine
  • Unlimited access to spectator.com.au and app
  • Spectator Australia podcasts and newsletters
  • Full access to spectator.co.uk
Or

Unlock 3 articles a month

REGISTER

You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.


Comments

Easter flash sale: 10 issues for $1

Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.

Already a subscriber? Log in

Close