Every so often, not too often but once in a while, it’s necessary to take off for a while to hunt down a fresh perspective.
Scott had been cooking at Spanish restaurant MoVida Aqui in Melbourne for three years, and MoVida Sydney for over two. I’d been helming the editorial team at Broadsheet Sydney for a good long while and was feeling a little square-eyed. A few months ago, we decided to blow out the cobwebs, pack up our apartment and take off for three months to travel around Spain, kicking things off in Madrid.
There was to be a lot of eating, drinking, cooking, writing and research into what makes this country tick. It’s since become clear that Spanish blood runs on a feisty combination of vermouth, cured meats and the strength gained from a good, long siesta.
...we decided to blow out the cobwebs, pack up our apartment and take off for three months to travel around Spain..
One of the best things about travelling to new places (in our humble opinion), is scouting out the local market. It’s the first thing we look for when arriving somewhere. From slippery pescadorias selling razor clams, thick tentacles of octopus and boxes of silver sardines, to stalls stocked with Moorish spices, local wine, cured goat’s cheeses and jamon. Each market is so different, and yet always a little familiar. Though that might just be the scent of a thousand jamons…
"...slippery pescadorias selling razor clams, thick tentacles of octopus and boxes of silver sardines.."
Throughout these travels we’ll be scouring the markets and local producers to cook up a little something for you, inspired by what we’ve been eating in each different city. We hope you enjoy the journey as much as we are.
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Sophie is a Sydney-based editor and writer with a career that spans food, travel and culture publishing. Previously of Gourmet Traveller WINE magazine and a contributor to ELLE Australia, the Australian Gourmet Traveller Australian Restaurant Guide and Alphabet Journal, Sophie currently the... Read Full Bio