Trunkey Cheeky Chorizo
I have been a visitor to Spain, Portugal and the Canary Islands since 1965.
Of the amazing variety of culinary delights available in these places, two particularly have held a special place in my hungry heart.
The first of these was the signature Garlic Prawns from Cataluña, which I first tasted in Sydney's Costa Brava Restaurant in its first incarnation where Macquarie Broadcasting now stands in Liverpool Street, between Sussex Street & Douglass Lane. The second was the chorizo from the Café España in Douglass Lane (later the Cabaret España and finally the second incarnation of the Costa Brava).
These were hard to top, although the Costa Brava rose again in the Sir John Young Hotel with its Grilled Sole likely to bring tears to the eyes of any Catalan expatriate.
Lo and behold, at the Avoca Beach Market I met the D'Souza family - Fred from Portugal with not only the best ever recipe for chorizo but the highest quality ingredients making what for me is the benchmark chorizo. The chilli, often used to mask lesser ingredients, simply highlights the delightful pork and spices. Don't weep - just try it.
It has restored my flagging social life, making me the centre of attention whenever I serve it. It will enable you to leap tall buildings at a single bound, solve the mysteries of the Universe, determine next week's Lotto numbers - well maybe that's a slight exaggeration - it is however the best chorizo you'll ever be likely to enjoy.