Calentita Press 2016 by GibMusFest

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calentita 10 Already? 15 th June 2012 Casemates Square 8.00pm

Dear Reader, The Government’s Gastronomy Festival, “Calentita”, is once again upon us and this is an extra special year, given that we are celebrating the 10th Anniversary.

The event is part of the annual Spring Festival festivities that have

CMY

been running for over 6 weeks, Calentita being a fitting finale.

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Calentita always proves to be a hugely popular event in our cultural calendar. Her Majesty’s Government of Gibraltar, as promised in the 2011 manifesto, has ensured that the event grows bigger and better, for all our community to enjoy. What was a small food tasting fiesta when it started, now sees our Gibraltarian multicultural Calentita 2014_poster_ A3_03JUNE2014_V02.pdf

2014/06/03

Ministry for Culture

7:43 PM

community coming together for a street party! This year’s Calentita will be the biggest to date, boasting over 40 tents! It will once again feature live cooking demonstrations by Gibraltar’s Top Chefs, as well as the traditional old favourite stalls encompassing many of the cultures that make up our community, including British, Moroccan, Indian, and German stalls, amongst others. Apart from the wealth of food and drink, the public will be able to enjoy a varied number of activities including music and dance performances. The festival will once again see an expansion of the event onto Corral Road, allowing those attending to move

around with greater ease, and enjoy Calentita.

CMY

Our gastronomy festival exposes Gibraltar to the international community and shows how our country, through this celebration and many other multicultural forms, is an example to the world. Our traditional values, recognised from far afield by all who have visited us, are demonstrated here. Our family values, our religious diversity and harmony, the mixing of different races, are all galvanized in this event. Therefore, celebrating our multiculturalism is always at the top of the agenda for our Government, and we will continue, not only through gastronomy, but also through other cultural genres, to

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Call us on 200 79520 or email us on info@argus.gi

promote and foster this further, both in educational establishments Of life’s simple pleasures, eating good

much loved part of the Gibraltarian

of Ramadan. There will still be however,

and through our cultural development programmes.

food washed down with a refreshing

cultural calendar. From the hundreds of

a record number of stalls, together with

(and

must

people that give tirelessly of their time,

live cooking demonstrations, dancing,

My staff has worked hard together with Word of Mouth to ensure

rank amongst the most enjoyable. Add

slaving over hot stoves and baking ovens

music and more. I hope you have a very

to that the opportunity to experience

preparing tasty dishes, to the thousands of

enjoyable Calentita!

food created by the different people,

people that come to the event to taste and

and groups that make up our diverse

enjoy what others have made - all of us

community and with it the chance to

contribute to making Calentita what it is.

perhaps

alcoholic)

drink

rub shoulders with friends old and new, and what results is surely a great recipe for the annual tradition that Calentita has become.

that this year we have an extra special celebration. I take this opportunity to thank all the local charities, volunteers and participants that make this event a reality,

This is Calentita’s 10th year. A number of

as well as the general public

stalls have been with us every year since

who always turn up in such

2007. Unfortunately this year, for the first time, the Moroccan Community Association

Calentita started in 2007 and since then

will not be able to take part, as the festival

it has grown to become an integral and

falls in the midst of the Muslim holy month

Owen Smith Word of Mouth (Organisers)

big numbers. 10 years of Calentita and we hope for many more! Steven Linares Minister for Culture

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www.argus.gi | Regal House, Queensway, Gibraltar | Licensed by the Financial Services Commission

Our interest is You!

10 years of

Calentita Thanks for making Calentita what it is today!

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UN BOLLO When Chicken Tikka Masala was declared as Britain’s national dish, this was met with acclamation and skepticism by the UK media. Meanwhile in Gibraltar, the combination of spicy chicken tikka, tangy cocktail sauce and cheese served in a bread roll has made its way into the nation’s heart and may one day follow suit and overcome our national dish, Calentita. A bollo tikka first tingled the Rock’s taste buds in Ramsons Watergardens, when director and genius behind the yummy rolls Babu Gulraj, decided to add hot rolls to the deli counter’s offerings. This was back in early 2000, and apart from the typical burgers and bacon, egg and sausage rolls, he decided to marinate a kilo of chicken in tikka marinade and was laughed at by kitchen staff. Babu said: “My staff thought I was being too ambitious, but I told them there’s no harm in trying, and that’s where it all started.” Since the rolls started more than 15 years ago, Babu has often had customers walking in asking for the chicken tikka recipe - two parts of tandoori masala, one part cumin powder and one part coriander powder, plus yoghurt - however, it is his secret recipe that has customers coming back day in and day out. Chicken Tikka came first, followed by garlic chicken, and every year or so a new flavour was introduced, each time becoming a hit with customers. These days, nearly 100kgs of chicken are marinated on a daily basis in a variety of spices made from a home recipe perfected over time. Ramsons chicken is served up all year around in a roll, a wrap, a combi or bought to be cooked at home. Whether it’s the hot and spicy Portuguese Piri-Piri, the Jamaican Jerk, Indian Tikka or Thai Sweet Chilli, or the milder Lemon Chicken, Breaded Chicken, tangy Barbecue Chicken, Garlic Chicken or Mojo Picon, everyone has a Ramsons Roll favourite in their own unique way. With new offerings such as the Ramsons Burgers now on offer, all that’s left to see what

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new turn the business will take in the future. 6 //

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SUSHI In this part of the world we have nothing to envy of other cuisines - indeed, in Gibraltar we get to claim Mediterranean, Iberian and good, old fashioned British menus as our own. Iain Triay Clarence

And yet, on occasion, our appetites still stray and

The West has even begun to leave its own mark

we seek to indulge our palates’ wanderlust with a

in the world of sushi – no mean feat considering

taste of the exotic.

Japanese culture is steeped in tradition – the

We of course have a long-standing love affair with Indian and Chinese foods, two favourites from the East, and the increased popularity of noodles in recent years suggests another staple has been established. However, one style of food which was conspicuously missing here for a long time, even as its popularity grew in other western countries,

‘80s, Japan approved and the rest of us followed suit. Not only that, there are an increasing number of Western-specific preparations which have become favourites the world over (california roll, anyone?). While Atlantic Sushi (located in Atlantic Suites) set

providing yet another outlet for those in search of

the ball rolling in Gibraltar, Wasabi (in City Mill Lane)

a little variety.

followed in their footsteps and, most recently,

Japanese cuisine of which sushi forms part. Sushi, you see, is the name of a preparation involving vinegared rice and doesn’t need to include raw

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introduced its product to the sushi market in the

seems to have finally found a foothold in Gibraltar,

I refer, of course, to sushi - or more accurately, the

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floundering Norwegian salmon industry actually

Eroski have set up a takeaway bar in-store. Various other tapas bars and takeaways have begun to offer a selection of sushi options as well, such is the demand for nigiri, maki et al.

fish, as it is occasionally seared or fully cooked;

As a fairly recent convert, I can relate to the

in fact, some variations don’t contain fish at all

misgivings some of you may have about the whole

– but I digress. Sashimi is the raw stuff, typically

thing. I understand why you might think it sounds

fish, but it can also consist of other types of meat.

a little fishy (I’ll get my coat), but the truth is there

It is always raw and generally served apart from

is a lot to appreciate, and a skilled chef elevates

rice. There are all sorts of weird and wonderful

this food into an art form, nuanced and packed

variations and preparations of each, and the last

with flavour.

couple of decades have seen a massive surge in

There is no other dish I would recommend more

Western demand for this ancient Japanese food.

strongly to someone who hasn’t yet tried it.

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The Gibraltarian art of store cupboard baking Nicole Stevens

I remember when I was a child, dessert after Sunday lunch at my granny’s or auntie’s was always tinned fruit under a blanket of Nestle’s cream. On very special occasions, the creamy blanket was dotted with colouring additive-ridden hundreds and thousands (let’s face it; the ones you get today are nowhere near as bright as those of yesteryear). This may not seem appealing to the millennials but I can tell you that back then, it was considered a real treat.»

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Nicole & her friends look after the GIBRALTARIAN DESSERTS stall,

My second was at university where a friend taught me

a regular and very welcome feature of Calentita. Make sure you stop by to say hello & pick up something deliciously sweet!

•

Place a base of crushed digestive biscuits mixed

to make a Boudoir Flan Dessert. More a blueprint than a

with melted butter in a cake tin with removable

recipe, you place Boudoir biscuits in a deep dish; make

bottom (press the crumbs down firmly).

up a packet of Crème Caramel as per instructions and

•

pour over the waiting biscuits. Place in the fridge to set for a few hours and then cover with Dream Topping

Mix up the Dream Topping as per instructions and then add one packet of cream cheese.

•

Take a packet of jelly of your choice (I am a firm

and sprinkle with a crushed Cadbury’s Flake.

believer that citrus flavours work best here but

Since I was given the Boudoir Flan recipe, I have

the choice is yours), snip into small bits and place

encountered endless variations (place the contents

in a small pan with three tablespoons of water.

of a can of fruit over the boudoir biscuits once set

Heat gently, and stirring all the time, until all the

or add Baileys to the Crème Caramel to make an

jelly has melted.

aptly named ‘Bailey’s Flan’), whatever your dessert

•

Add to the Dream Topping and cream cheese

preference may be, there is sure to be a recipe to

mixture and stir to combine. Pour over the biscuit

match. And it isn’t just ease and speed that appeals,

base and place in the fridge to set, preferably

these recipes are also relatively economical to make

overnight.

and as they use store cupboard ingredients, can be

•

Once set, carefully release from the cake pan,

whipped up quickly when your extended family turns

place on a plate and decorate with cream or top

up unannounced and expecting to be fed.

with jam or fruit and enjoy. For a truly kitsch touch,

The seemingly endless potential uses for the humble Crème Caramel powder never cease to amaze me.

add those orange and lemon wedge decorations found in the supermarket cake decorating aisles.

Essentially a setting ingredient with subtle sweetness

My personal favourite ingredient though is the Boudoir

and the added benefit of a delightful yellow hue to all

biscuit. Aside from the fact that the iconic blue and

it touches, Crème Caramel powder has found its way

white packet conjures up images of my granny in the

into a number of our traditional desserts.

kitchen (she used to call them bizcochos de casino),

“I use the word ‘signature’ hesitantly as I know I didn’t invent this recipe but it is a dessert that I have been making for years and I imagine that my friends certainly associate me with it. “ One would think that the eggs in bread pudding would

they really have become a Gibraltarian kitchen

be enough to set it, but what is already good, can only

staple. Perfectly sized to be held and gnawed on

be perfected by adding this magic powder. Another

safely by toddlers (and adults alike), the gastronomic

In hindsight, this tradition was probably due to two

also work and it is this merging of conflicting needs

of my favourite recipes using this key ingredient is Rice

possibilities are endless.

factors; firstly, there was not the same availability and

that has probably created one of the most amusing

Pudding Squares where you take a can of Ambrosia

Boudoir’ where the absorbent fingers are dipped in

variety of economical readymade desserts that can be

aspects of Gibraltarian Dessert making; that you can

Rice Pudding and mix with the Crème Caramel made

a mixture of milk and whisky (or other tipple of your

make anything from a packet of Boudoir biscuits, a sachet of Crème Caramel

up as per instructions and place in a square deep dish

choice) and layered with Nestle’s Cream, heavenly

to refrigerate and set. Once set, it can be cut into

indulgent and easy to make to boot.

found in supermarket freezers today (think Vienetta, Strudels and Steamed Puddings).

Secondly, and

probably most importantly,

Today we are spoilt for choice

the use of canned goods

with readymade desserts but the

was still habitual for those

modern Gibraltarian mother still

and Dream Topping. My first experience of this

squares and placed in petit four cases to be served as party food, an absolute delight!

I just love the ‘Postre de

I could go on and on if time and editing space permitted.

Those of you who know about these

was through a recipe shared

Dream Topping is probably our version of the

secret ingredients will hopefully have picked up a

with me by the granny of a

ubiquitous American ‘Cool Whip’.

A substitute for

couple of new ideas and those of you who are new to

good friend. The recipe was

whipped cream, it can be used to cover anything from

the idea will probably be on your way to stock up on

for Apple Cake.

The cake

cakes to trifles. An added benefit is that those who

these store cupboard staples and start experimenting.

base is a ‘pasta real’, the filling

profess to dislike cream will eat Dream Topping as if

Either way, come down to the Gibraltarian Desserts

is made with pureed canned

it were something completely different (who knew?!).

stall this year and sample some of our desserts

apple pie filling (mixed with Crème Caramel powder)

It is one of the ingredients of my signature cheesecake.

Today we are spoilt for choice with readymade

and the whole thing is then covered with swirls of

I use the word ‘signature’ hesitantly as I know I didn’t

desserts but the modern Gibraltarian mother still has

Dream Topping. The cake is a delight, a doddle to

invent this recipe but it is a dessert that I have been

an ingrained urge to prepare something from scratch.

make and delicious on the palate although I don’t

making for years and I imagine that my friends

Unfortunately, most modern Gibraltarian mothers

know what a Michelin chef would have to say about it.

certainly associate me with it.

who had experienced World War II and still retained the rationing mentality.

Either

has an ingrained urge to prepare something from scratch.

way, the path for quick and easy homemade desserts had been paved.

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featuring these very Gibraltarian ingredients (Boudoir Desserts, Pudin de Fideo to name a couple). As for me, I will be on my way to look into share prices for the companies that make them.

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The tradition of families sitting down for meals is a long held and loved one here, where lunches can linger on into the late afternoon and dinners continue until the early hours. Talking, laughing, sharing and even singing all form part of the dinner table experience. However, as our lifestyles change and more and more technology comes into our lives, are the days of traditional family dining becoming a thing of the past? We have seen an increase in the use of mobile phones or tablets at the table,

FAMILY DINING

especially when families with younger children go out to eat. Instead of the children observing and participating in the adults’ conversation, they are being occupied with games or videos on smartphones and tablets. Some families will not dine in establishments that do not have Wi-Fi because of this. Many people have an opinion on mixing dining and technology, and only last November the Pope weighed in saying: “A family that almost never eats together, or that never speaks at the table but looks at the television or the smartphone, is hardly a family.”

If there are two things that Gibraltarians love, they are family and good food. The combination of the two creates the quintessential life for residents on the Rock.

Two years ago American Matthew Abeler created a video called ‘Pass the salt’ about a father’s reaction to his two sons texting during dinner time. The video currently has over 15 million views on YouTube and is still being widely shared. One commenter wrote: “Love your family and pay attention to your parents. Someday you’ll put your phone down and they will be gone” I spoke to one local family who use a tablet to get their young toddler to eat at

Eyleen Sheil

meal times. When asked why, they said that she was easily distracted, a fussy eater and immensely stubborn at times meaning that using a tablet to entertain her so that she eats is the easiest solution. Although conceding that they may be making a rod for their own back in the long run, they couldn’t see a viable alternative that didn’t involve their child either not eating or throwing her food on the floor. Orr the screams of “NO!!!” being so loud that the neighbours consider calling the Royal Gibraltar Police to report a disturbance of the peace. Another family have the opposite approach and insist on no phones, tablets or television while at the dinner table. They also insist on sitting down at a table for dinner and never on the sofa – unless someone is poorly. Their reasons for this stem from memories of the many family dinners they sat through as kids, the conversations they heard and took part in, the laughter and the connection they all felt. They wanted these precious memories to be something their children would also have. Although it can be a battle at times – mainly if mealtimes coincide with something vitally important like football or Britain’s Got Talent – in general, the children accept the rules without fuss. Another lady said that she does not remember ever eating alone, she always dined with someone, be it her late husband, her children, her grandchildren or her friends. Food and conversation at the dinner table were always special to her and those around her; the dinner table was the central point of the house. Sometimes babies took their first steps walking across it, homework was done on it, jigsaws were completed on it but most importantly, memories were made around it. She said that a person cannot live without food, but that also a person cannot live without family so the combination of both was essential to a good, long happy life. So next time you’re out with friends for dinner, or joining your family around the table, put down the electronic device, live in the moment and create memories that will last a lifetime.

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Going Organic Organic food is food which has been produced to standards designed to keep the production more ‘natural’. Fewer, if any, chemicals are used and most pesticides are banned - when they are used they are very carefully controlled. It can be expensive, but should we go organic? Iain Triay Clarence

Recognizing that a problem exists is an important first step

light and space to move in. The animals from our particular

on the way to finding a solution, but creating momentum

supplier – Ecoviand de Brugarolas, who are certified by the

in the right direction and following through is often where

Catalan council of organic production (CCPAE) – are allowed

our good intentions fall apart. While it is important that we

total freedom in a healthy environment where diversity

fully acknowledge the deep rooted problems of our meat

of crops and pasture encourage natural development and

industry, without viable alternatives we would be limited in

reduces stress in livestock, greatly reducing their rate of

our options going forward; fortunately, one retailer is on the

illness.’’

forefront of addressing this issue locally.

So, while a major motivation to reject the working

Robin Batchelor of The Health Store, a long standing

model of the general meat industry is the preservation of

institution of healthy living in Gibraltar, provided some insight

our own health, the result of ensuring these conditions is

into the subject and explained why his company decided to

that the animals’ welfare is significantly improved, another

go organic.

major concern amongst consumers. The response from

‘’In simple terms, organic meat is free from the potential nasties present in regular meat. There is a host of differences in the way the animals are raised compared to those on regular farms - primarily, their diets are GMO-free and they aren’t fed growth hormones. Neither are they treated with antibiotics; when the WHO held their ‘Antibiotic Awareness Week’, they stressed the fact that the primary cause of

the Gibraltarian public towards Health Store Organic’s endeavours has been overwhelmingly positive and their range of products is increasing, with fresh or vacuum packed chicken, lamb, beef and pork brought in weekly. And while the cost of an organic animal’s upkeep and care is more than that of their less fortunate counterparts,

humans becoming resistant to certain strains of antibiotic is

we must ask ourselves at what cost we can wilfully allow

their excessive use in animal farming.’’

their mistreatment to continue. In an economy dictated

The spread of infection amongst livestock is often rampant

by demand, the more support we show for those making

because of the unsanitary conditions and extreme proximity

positive changes, the sooner they can reciprocate by

in which they live. Organic farms bypass this problem.

increasing supply and lowering prices. The power is ours to

‘’All organic animals are free range, they have access to 16 //

make a difference where it counts.

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Eating animals poses ethical questions that most of us seem to be dodging

to enjoy our meat in a more responsible way while

the animals we all claim to care about to not fully

significantly lessening all the unnecessary cruelty

appreciate the reality of their role in feeding us.

that presently goes with it.

A heightened awareness of this issue leads

An arbitrary distinction exists in most of our

naturally to where we can make a real difference:

minds between ‘friend’ and ‘food’ and our resulting

the industries that provide us with animal products

treatment of each. To mistreat a cat or a dog is

are concerned primarily with profit, so we must

to invoke the wrath of the general public, but

make our voices heard as consumers.

the systematic mistreatment of livestock is only

out where your meat comes from. Ask in your

vaguely acknowledged and willfully ignored. The

supermarket whether they stock organic meat; if

anti-bullfighting movement has been gathering a

they don’t, ask that they do so. Support providers

lot of traction recently – and rightly so – but the

that can tell you about the animals they are

barbaric conditions often endured by the same

farming. It is a matter of making companies realise

animal on its way to becoming beef seems to be

that we want a change and are willing to put our

largely discounted from our world-view.

money where our mouths are.

So what can be done? Primarily, we should be more aware of what we are doing. It is far too

You can rest assured your food will taste better with a clear conscience.

easy to see a hamburger or a packet of sausages and disconnect it in our minds from the animal it

Iain Triay Clarence

Find

came from. Too easy to forget that a living thing died to end up on our plates. It is a disservice to

> Editor’s note: Eating animals is also criticised on health and ecological (see chart below) grounds, but this article only deals with wrongs to the animals involved.

As a society grows, so too do its collective responsibilities. Our society has seen a steady increase in the rights and freedoms that have been extended to its members. It seems unthinkable that at one time we kept one another as slaves, or that we denied women the right to vote, that we imprisoned and executed each other for religious, political or sexual variances.

We might struggle to

see how such behaviour was ever considered acceptable, but accepted it was, and it is with this in mind that we should turn our attention

Foodprints by Diet Type: t C02e/ person

to some of our current practices and wonder

3.5

what might cause future generations to

3.3 Drinks

3.0

question our collective moral compass. Members of our society should demand a

Oils, spreads

certain quality of life and a reasonable degree of freedom for all, regardless of the differences between us. But is it also time we fully extended

Snacks, sugar

2.5

1.9

2.0

1.7

1.5

Fruit

1.5

the umbrella of protection to other species? While some will debate whether we should eat meat at all, those of us who choose to do so should be more proactive in ensuring a certain quality of life for the animals that become our meals. There is no justification for our disregard of such widespread suffering when small 18 //

changes to our habits could mean we continue

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Vegetables Cereals, breads

1.0

Dairy Chicken, fish, pork

0.5 0.0

Beef, lamb Meat Lover

Average

No Beef

Vegetarian

Vegan

Note: All estimates based on average food production emission for the US. Footprints include emissions from supply chain losses, consumer waste and consumption. Each of the four example diets is based on 2,600kcal of food consumed per day, which in the US equates to around 3,900 kcal of supplied food. Sources: ERS/UDA, various LCA and EIO-LCA data.

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GIBRALTARIAN CLASSICS

CRAFT BEER

INTERNATIONAL GIN GARDEN

NATURAL KITCHEN

MONTADITOS

Typical Gibraltarian dishes, incl. Calentita, Calabacines, Torta Patata & de Acelga + Volcano Cakes and tortilla de pasas.

5 types of international craft beer.

All your favourite gins: Bombay Sapphire, Rives strawberry + more!

Vicky’s special Chicken Fajitas return. Finger foods also available. Plus vegan/ veg option. Supporting The Saffron Rose 4 Rett Charitable Trust.

Pork Loin mini rolls: Al Ajillo, Mojo Picon, Serranito, Blue Cheese, Curry. Drinks & beer to wash down.

FUSION

HUNGARIAN

Asian meatballs, Peppered Steaklets & much more.

CANDY FLOSS, WAFFLES AND POPCORN Naughty but nice! Enjoy Candy Floss, Waffles and Popcorn.

SHAKES AND SNACKS Some healthy options incl. gluten free: Smoothies, Snack bars, Salad & Soup.

GREEK Baklava, Spinach & feta pies, Pork Souvlaki (pinchitos) & homemade cheese.

GIBRALTARIAN CALENTITA Some local favourites: Calentita, Callos & various different Albondigas.

USA

CHINESE NOODLES Fried wanton, Steam Siu mai, Fried mini spring rolls & samosa, Fried veggie rice noodles.

CUPCAKES

CHINESE Egg Fried Rice, Spring Roll, Chicken Balls Sweet & Sour, Fried Noodles, Prawn Crackers & Salt Pepper Ribs. Cocktails, cakes & desserts for a good cause: Animals in Need Foundation Gib.

TAPAS Gallo, Prawns, Calamar. Plus Slush puppy.

Goulash (beef soup). Plus Chimney cake (pastry) with 4 different flavours: Cinnamon, Chocolate, Coconut & Peanut.

GERMAN

ASIAN

Bratwurst and Bockwurst with potato salad.

Stir fry noodles, Shanghai rolls, BBQ chicken & pork.

IBERICO

CANAPES

INDIAN

Crispy duck cones, 3 cheese & caramelized onion tart.

Chicken tikka rolls, Korma & rice, Samosas, Onion bhajiyas, Naans (plain & masala) & Drinks.

Two different stalls serving 10 different flavours, including vanilla, chocolate & mint choc cupcakes . One stall will be raising money for Girlguiding.

BRITISH

SOFT ICE CREAM Look out for the iconic van for your Soft ice cream dessert.

FILIPINO Two different stalls serving many different Filipino dishes, including: pork siomai, springrolls, chicken empanada, veg noodles, noodles, BBQ, Sushi, Siomay & Rice cakes.

IRISH Mini beef & Guinness pies, mini pulled pork and magners buns w apple chutney.

BBQ GRILL

Hotdogs, Chilli dogs & Corn dogs.

PINCHITOS

EAST MEETS WEST

Montaditos, Mini burgers, Pinchitos & drinks.

Sweet Potato with Grilled Meats & Grilled Shish Kebab.

CUBAN

INTERCONTINENTAL

Thai infused meatballs, beetroot infused falafel, paella infused Thai rice. Caramelised pork and apple sticks.

Ropa Vieja & Chimichangas.

ASIAN FUSION

GASTRO PUB

Sushi, Pearl milk tea + a whole lot more.

Home Made Beer Battered Fish Goujons & Pork Belly.

THAI GARDEN Delicious Thai red chicken curry.

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Intercontinental & asian tapas by Saffron restaurant.

GIBRALTARIAN DESSERTS Torrijas, Tortillas de Pasas, Pudin de Pan, Banoffee Pie, Aero & Boudoir Desserts, Madalenas, Arroz con Leche, Pudin de Fideo, Mini Bollos Hornazos & many more yummy sweets.

CASEMATES SQUARE

I MA

Productos artesanales: jamon ibérico, queso payoyo & caña de lomo ibérica.

E TR

USE

E HO RGAT E T A W

THAI Marinated pork skewers w sticky rice, Chicken Satay & Curry with Rice.

OAD ALL R W E LIN

LIVE MU

SIC

MARKET

MARKET PLACE

TAGE

S DANCE

L CORRA

ROAD

RESERVED SEATING

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Our Instagram, Facebook and Twitter feeds

When dining out, it is more and more likely

are becoming full of what is commonly known

that somebody at your table (or more than one

as “food porn”, provoking different emotions

person) will snap a photograph of their food. And

including envy and annoyance, as well as hunger

those snaps are increasingly making their way to

and desire.

Instagram, which is awash with delicious food

Food photography is a big thing in Gibraltar. Facebook groups such as “Gibraltar’s Home

Many restaurants like this form of free

photographs and videos that other local food

advertising, but some restaurants across the

lovers share. Facebook page “Gibraltar Food

world are starting to ban people from taking

For All” has over 800 followers who encourage

photos of their food. The thinking being that

others to share their creations with the masses.

amateur pictures often do not do the food

over 2,600 members on Facebook and features

by Eyleen Sheil & JJ Squid

The increase of social media has brought with it an increase in people snapping photographs of their food, both at home and in restaurants.

22 //

C A L E N T I TA 2 0 1 6

#GibFood.

Cooking” has over 4,800 members who view the

Mama Lotties - Gibraltar’s recipe website – has

#GibFood

images very often accompanied by the hashtag

justice. So far local establishments have resisted any temptation to do this.

a selection of photographs from main meals to

It is not just locals who post photographs

desserts. Users posting photos often say their

when visiting one of the Rock’s many restaurants

photos do not do justice to the exquisite taste. A

and bars. Tourists also do so, helping to spread

good photograph can make a bland tasting bowl

the word about the variety and quality of food

of porridge look appetising, and a delicious meal

served locally. When abroad, we all know that

look heavenly.

nothing gets family and friends back home more

Local businesses are increasingly using social

jealous than basking in the sun while chowing

media to advertise their products, seemingly

down some yummy food. Sharing photographs

more and more aware that the quality of the

of the food you eat while away has become an

images they post could bring them or lose them

essential part of the modern holiday experience.

trade.

#nomnom

Businesses like Divine Cakes fill their feeds with

But there could be a downside to seeing tasty

creative, unique cakes and treats, reducing the

dishes and treats on our screens so regularly.

need to seek new customers by traditional media.

An Oxford University paper found that: “the

Plenty of other bakers in Gibraltar – including

regular exposure to virtual foods might well be

‘Mama Audrey’s Cakes’ and ‘Piece of Cake’ – rely

exacerbating our physiological hunger more

on social media marketing. In fact, cakes and

often than needed, due to the array of neural,

baking are becoming so popular on the Rock that

physiological, and behavioural responses linked

there is a ‘Cake Appreciation Society Gibraltar’,

to seeing food.”

which depicts a vast selection of cakes that are sure to get your taste buds tingling.

There is a flipside though: young children might be encouraged to like vegetables simply by

Of the various social media that are popular

viewing glossy pictures of lovely, vital vegetables.

locally, it is arguably Instagram that is growing

Now that would be worth a few #yummy #food

the most in popularity among local foodies.

posts!

C A L E N T I TA 2 0 1 6

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The pained, pre-dinner process of a hungry mind is one I’m sure we are all familiar with; the fear of making the wrong choice and missing out on what one of our dinner companions has opted for can be cause for stress in the best of us. Naturally, in certain situations we get to have a taste from those around us what’s a cheeky forkful between family? - but there are times when inter-plate exploits are rather less appropriate, and one is limited to the one, lonely meal they’ve chosen, never to know what might have been, had they only gone with their heart and ordered the korma.. Of course it need not be this way.

While

our dinnertime habits in Gibraltar have historically been shaped by the more rigid customs of the UK, where there tends to be one meal per person and you eat what you order, our immediate neighbours to the north have always had a less formulaic approach to dinnertime.

While ‘a plate of

chips for the table’ might be the closest to a communal order that you’d hear at a British restaurant, the culture of sharing ‘tapas’ (the closest translation might be finger foods or appetisers), runs deep in Spain. Whether food is served up in individual tapas, or ‘raciones’ (portions) which are then divided amongst the diners, this method ensures that everyone at the table gets a piece of the action and the fear of missing out can be put to rest. While none of this will be news to us in Gibraltar, recent years have seen a surge in the number of restaurants and bars geared towards serving our food this way, culminating in what might be considered our very own ‘tapas district’: Chatham Counterguard.

A hive of activity

at any given lunch or dinnertime, Gibraltar’s newest culinary hotspot encapsulates the best of what this culture of sharing has to offer - the jovial atmosphere is tangible as you flit from a canapé to a plate of calamari, through a glass of wine and perhaps onto a cocktail and some light entertainment to top off the evening. So be sure to swing by with an empty stomach and hungry eyes, order a little of this and a little of that and be sure to share your plate around the table. Just remember to share the bill as well! 24 //

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MAMA’S PUCHERO CHICKEN & VEGETABLE BROTH / SOUP Justin Bautista “Mama’s Puchero has to be one of my most favourite granny dishes. No matter what time of year, blazing heat or not there’s always space and a time for this dish. There’s just something so homely about this soup that makes everything better and gets you excited about your meal. Granny has always made this dish as a starter to her mealtime and no matter how many times I try and make it, I get close, but it’s just not quite the same. It needs ‘el toque’ that special touch that only Mama can give, but i guess that’s what makes it that even more special and nostalgic” INGREDIENTS • 1 KG of meat (combine Turkey Thigh, Chicken Thigh & Drumstick) • 200 g Chickpeas • 3 Celery Sticks • 2 Large Carrots • 4 Medium Potatoes • Salted Bones • Water • Salt • Angel Hair Pasta or Rice METHOD 1. Soak your chickpeas in water overnight before starting to cook this dish. Alternatively, you can use pre-soaked jarred chickpeas. 2. Peel and chop your celery and carrots to a size you are comfortable with. I prefer mine as small cubes. 3. Place the three ingredients above in a pressure cooker along with the turkey and hen pieces and fill with water, about 3/4 of the way. Leave to cook for 30 minutes. 4. After 30 minutes, and once the pressure has been reduced, rinse and add in the salted bones, make sure to rinse these first though as they will otherwise make your soup way too salty and spoil it. Add 4 peeled potatoes and cook until boiled and soft. 5. When soft, add your pasta and leave until ready. Make sure to taste and season your soup as necessary. 26 //

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// 27

is the Moorish Castle Estate social club, which is a

traffic comes from the people that live there or

bit of a schlep to get to even if you live in Road to

tourists wandering down from the Moorish Castle.

the Lines.

Gibraltar ’s Old Town

Our old town is a gem but one that needs to be

Our Social and Urban Heritage Restored When was the last time you took a good long walk around our old town? Wandered the narrow lanes and passageways, ended up in a dead end or inside someone’s patio? Rebecca Faller

28 //

Let’s face it, nowadays the bulk of pedestrian

C A L E N T I TA 2 0 1 6

What is a challenge for developers and for

polished - and it is starting to happen albeit slowly;

Government

infrastructure.

Many

the

new families are moving in, old buildings are being

electricity cables and water pipes need to be

restored plus a hotel and some cafes are soon to

replaced; the drainage system has to be able to

open. It is well worth having a stroll up there, to

cope with heavy rains. Man-holes and underground

relive some of one’s childhood and discover an

conduits have to be opened up and modernised

urban zone full of character.

in order to take the loadings necessary for all the

There was a time when the Calle Comedia and

new premises, which these days invariably involve

its surrounding streets bustled with life, shops,

air-conditioning and other energy-zapping gadgets

kiosks, bars, street parties, kids playing on the

of modern life. When you look at the façades of

steps and old folk sitting in their doorways. We

most old buildings they are covered in a maze of

used to have street sellers blowing their whistles

wires and pipes, satellite cables have been thrown

to sell their fish, bread and cakes. Sounds idyllic

across from building to building; many of these are

doesn’t it? There is no reason why we can’t bring

obsolete but they have never been removed and

that Golden Age back.

the overall effect looks like a shanty town.

The recent surge of Government tenders has

The usual format is that someone does up their

seen some rapid redevelopment. This was led by

building but is left with these wall mounted pipes

the excellent transformation of our old hospital

as burying them involves excavating an entire

into a new school and this has kick-started a whole

street and the costs are completely prohibitive.

tranche of sensitive urban renewal. Residential

This is where Government must come up with

areas need facilities like schools, small shops, cafes

a long-term plan and a holistic approach to the

and community centres. We need to discourage

whole area.

car-use as much as possible so if people have a

What we cannot have is a free-for-all where

decent bus service and amenities nearby they will

inappropriate towers are erected in order to

revert back to a time when everything was to hand,

satisfy the pockets of developers who will never

local shop-keepers and neighbours interacted and

live there. The old town is awash with empty

that social element brought with it a good quality

flats, we don’t need any more of them, we only

of life.

have to restore what is there. This is again where

Anyone who watched the recent 3-part series

Government must implement a solid plan. Colour

on GBC’s Viewpoint would have enjoyed an in-

schemes, retained architectural features and the

depth analysis of the current state of our old town

correct windows should be set out in a blue print

and what can be done, plus what is being done to

and persons who wish to invest in the area need

improve the situation.

to be made aware of the rules.

Twenty five years ago when the Westside

We cannot leave the refurbishment of our upper

reclamation began, it heralded a new era of home

town solely to the developers; we must also make

ownership which in turn saw people move away

smaller dwellings available for individuals and

from the damp and dilapidated

families who can easily carry out a simple repair

buildings they had understandably grown tired of.

and face-lift. It is the latter category who will move

It was then that a comprehensive urban renewal

in quickly and turn an empty flat into a home,

strategy should have been started but sadly it

becoming part of the growing community in the

was all left to rot and stagnate and the old town

old town. It is people who make a place vibrant and

became an area that less and less people wanted

the sooner we get them back, the sooner the area

to live in anymore. The bars and shops closed and

will spring into life. Our old town could be an area

today all we have left in the form of entertainment

we are all proud of, let’s make it happen.

C A L E N T I TA 2 0 1 6

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Gibraltar’s

European

past & future

There is no greater start to good dialogue and friendship than sharing food. The variety of tastes on offer at Calentita are a remarkable reflection of who we are as a community and reflects the great pedigree of our existence as a multicultural community for over 300 years. Gemma Vasquez of Gibraltar Stronger IN Europe

single market, by developing tourism and making

received a major boost in 1985, as a result of

our position as a gateway into Europe a selling

joining the European Economic Community, later

point, we have transformed who we are.

the European Union. We had belonged with UK

Quality of life is something all levels of our

since 1973 and Spain was forced to comply with

society can enjoy today with good medical care,

the core rules of the European club. Yes reluctant

legally protected workers’ rights and benefits, and

Madrid has tried to make life difficult at the border

the ability to stand with rights as a citizen in any

but it knows there are red lines imposed by

European country.

Brussels. Overall the spread of the EU blanket over Iberia

Ahead of the June 23 referendum the Gibraltar

in the mid 1980s meant for us that suddenly the

Stronger in Europe campaign has been able

days of living like an island were at an end. Not

to bring together every strand of our society

just in relation to Spain but in opening our doors

- politicians, the unions and business leaders,

to millions from all over Europe, many of whom

people whose collective memory recognises the

recently were critical to the signing of the petition

progress that we have made by living up to the

on border queues that made the European

European challenge. It is hugely important for future generations

Commission take a tougher line with Spain. Whatever the challenges before us there are

that all Gibraltar says loud and clear that it cares

always good times because we have a great spirit

about holding on to its hard won rights. That we

to succeed.

value our ability to do business easily with our

True, in times of plenty there is a risk that some may forget the simple human values that make a small community great to live in, even in tough

We are a great yet small enjoy Calentita and next

in those days by much of the community; the

week, make the effort

street carrying a tray of hot calentita above his

the causes of discontent pushing towards war in

and the lost opportunities.

head is a stark reminder of just how deep our roots

the first place.

- go out and vote to

remain in the EU.

It is prosperity from entrepreneurship that

are and how we can proudly tell a story of how the

Under that great cloud Gibraltarians faced

integration of British, Mediterranean and European

decades of challenges on all these fronts,

makes the best

cultures should work.

sandwiched between the better evil of colonial

of the EU, that

Yet ours has also been a story of struggle which

legacy and the obsession of a Spain under

has brought us

is about fighting the fundamental racism of the

dictatorship. Not surprisingly we have an instinct

a massive

Treaty of Utrecht - reactionary even for its time in

for justice, empathise with the underdog and

improvement in

seeking to bar Jews and Muslims – surviving bitter

place a great store of faith in the fact that with

the economy and

sieges and right through the colonial era to the

perseverance, justice and the world’s courts will

therefore housing,

unifying trauma of WWII and the evacuation.

listen to our cause.

our education system which is the envy of many. Life on the Rock today

Our elders, some of whom recall the return after

The great name of one of our avenues, Winston

the evacuation vividly, will also remember the very

Churchill, was just one leader who was a key

real circumstances faced both by Gibraltarians

element in identifying Europe’s challenge to unite

and many Europeans at that time.

and to progress through common interests, not

to university but since the late 1980s, through

least commerce.

the prosperity our successive governments have

C A L E N T I TA 2 0 1 6

not romanticise the difficulties that were faced

a post-war Europe and to a great extent had been

It is no coincidence that the issues that

organisations that work for our security. European nation - please,

Seeing the old photographs of the man in the

conditions and inequality were the challenges of

fellow Europeans, to be protected by common

times like the closed border years. But we should

diaspora of many of our people

Housing, employment, healthcare, working

30 //

dominated Gibraltar from the 1950s to the 1980s

has become vibrant and diverse. In the 1970s only a handful of students went

generated by building on our access into the

C A L E N T I TA 2 0 1 6

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Veganism is coming For an ever-increasing demographic, the answer to the ethical issues raised by the treatment of animals in the food industry is a simple one: leave them out of it. Iain Triay Clarence

Local entrepreneurs Lisanka Trinidad & Ronnie Alecio are

than twice the carbon emissions of a vegan; it’s another

riding the winds of change and will soon be opening a cafe

factor that supports the decision to take the plunge. And

catering to the vegan community in Gibraltar. Speaking to

converting to either a vegetarian or vegan lifestyle is far

Ronnie, he offered some insight into the process that led

easier now than it ever has been - while options in the

to the decision to go vegan and his hopes for the future of

food department may have been somewhat limited in the

their project “Vegano”.

past, there’s now a huge array of choices for the aspiring

“We both started for ethical reasons after watching some documentaries on the dairy industry and coming across some staggering statistics about meat production, but after gradually cutting meat and dairy out of our diet and feeling the resulting health benefits, it became more of a selfish thing. From there, we came to realize that the dining experience as a vegan in Gibraltar is still limited; it’s changing, but there’s nowhere you can go for purely plantbased cuisine and we wanted to make that an option. Add to that the levels of energy consumption, water and space required to raise animals for their meat and it seemed like going vegan was the perfect response to the situation. A lot of the time we feel like there’s nothing we can do to help the planet, but changing your diet is a very direct way of

meat-free diner. Ronnie and Lisanka aim to provide an establishment that will offer a variety of vegan meals to their patrons, and that’s not all.

‘’Our cafe already exists everywhere. A vegan cafe, an ideas cafe. It will be good for aspiring and young artists, we’ll have open mic nights, poetry slams, vinyl nights, all sorts of live music. And our menu is going to consist of daily specials: A soup of the day, a salad of the day and a bowl of the day, as well as a set menu of tapas which we’ll be aiming to keep under £5 a plate. All our food will be regional inspired – Moroccan, English, Andalusian and so on.’’ Big ideas for a little cafe soon to open in the heart of the old town. Watch this space. While giving up meat entirely may be a bridge too far for

doing so.’’

many, there’s every reason to try and lower our collective

This is another pertinent reality of the moral and logistical

benefits to both our well-being and our world need not be

components to our choice of diet. Recent studies indicate

a sacrifice, but rather an opportunity to expand our culinary

that someone with a high intake of meat accounts for more

range and enjoy a vibrant new atmosphere as we do so.

32 //

intake, and Gibraltar’s new vegan hotspot will ensure that the

C A L E N T I TA 2 0 1 6

“We came to realize that the dining experience as a vegan in Gibraltar is still limited; it’s changing, but there’s nowhere you can go for purely plant-based cuisine and we wanted to make that an option.” C A L E N T I TA 2 0 1 6

// 33

importantly, a safe environment and the opportunity for some stability and routine, ‘’We have some local families who appreciate the extra help now and then and we have regulars who, for a variety of reasons, need some support; we’re here to provide that for them”. A familiar face around Gibraltar and no stranger to charity work, Father Charlie (Azzopardi) of St Theresa’s is the primary coordinator and organizer at Nazareth house, dedicating time out of his busy schedule to ensure that the operation runs smoothly. However, the continued success of the establishment requires that we give, collectively, of our own time and resources. Members of the public cook, serve and otherwise help, and while food and other material donations (books, shaving supplies, shower gel and the like) are always welcome and necessary, extra pairs of hands are also of great use. Anybody who would like to come along to Nazareth House (located at the bottom of Hospital Hill), either to make enquiries, contribute, or make use of the facilities is invited to do so between 9:30 in the morning and midday. It is often remarked that charity begins at home and there is no better place than here for us to make a difference in our hometown and play a part in maintaining Gibraltar as the close-knit community that it is.

Gibraltar Joinery & Building Services Ltd is once again happy to support Calentita

Written by Iain Triay Clarence. Photographs by Gianni Cumbo.

As we look forward to the Calentita festival and a celebration of the wide culinary variety available to us, we might take a moment to recognize and appreciate some of the less publicized instances of food sharing in Gibraltar. Nazareth House is a facility in which we see altruism and a strong sense of community come together in a manner we can all be proud of. A charitable organization funded entirely by members of the public and local retailers, they open their doors every morning, Monday to Friday, to anyone who might want to come along and partake of the

This event has now become one of the most popular dates on the local entertainment calendar and we are proud to be a small part of this celebration of Gibraltarian culture.

service they offer. One of the various volunteers who quietly give of their time to come along and assist on a regular basis explained the setup as follows, ‘’Early arrivals are greeted with some tea or coffee and some biscuits, and drinks are freely available throughout the morning. As from around 11am, we start serving their main meal, followed by a dessert. Clients are welcome to stay and socialise as long as we’re open and to come as often as they like.’’ She explained that as well as food and drink, Nazareth House provided free showers, shoes and clothing when available, and 34 //

C A L E N T I TA 2 0 1 6

> Find out more about their great work: www.facebook.com/nazarethhousegibraltar/

Congratulations and a big thank you once again to the organisers for all their hard work in putting together such an important gastronomical event.C A L E N T I TA 2 0 1 6

// 35

Use your own re-usable plate & cutlery at Calentita to WIN a 128Gb iPhone 6 plus! Everyone likes a good celebration, but we need to be responsible too. In an effort to minimize the amount of plates and cutlery wasted at Calentita, we have again teamed up with the forward-thinking people at Newton Store to make this worth your while.

ROSTO by Chef Lede DM Parody (www.dotcom.gi/photos)

1. Bring you own re-usable plate/tupperware and cutlery to Calentita. 2. Use this instead of disposable plates and cutlery when buying food from the different stalls. 3. Bring this food on your re-usable plate/ Tupperware to the information tent and we’ll enter your name for a super cool 128Gb iPhone 6 plus.

Rosto - a typical Gibraltarian dish full of flavour and a perfect meal for the whole family. I help to prepare rosto for Figaro Express daily; cooked following Granny Belle’s recipe, it’s definitely a dish that reminds you of home!

RECIPE •

Slow cook the pork in a good stock

•

Fry onion & garlic making the refrito, adding tomato to make the sauce

•

Add white wine and reduce

•

Once ready, add the tomato sauce to the pork and stock

•

Finally, carrots are added to the pot and cooked until tender

•

Add the macaroni pasta to the sauce and serve as soon as pasta is al dente!!!

TOP TIP Serve with grated Parmesan and panisas to mop up that amazing tomato sauce!!! Enjoy!!

36 //

C A L E N T I TA 2 0 1 6

// 37

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