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Welcome! Dear Reader,
this year.
It’s time to celebrate Calentita night once again.
We are celebrating our traditional values, our family values, our religious diversity, and the warmth and hospitality of our people. Everyone is very welcome at Calentita and the needs of the elderly and disabled will be well catered for.
This event is a gastronomical festival, with lots and lots of food to choose from. But it’s also an occasion when Gibraltarians and visitors of all ages, and from many different cultural backgrounds, get together to celebrate life.
Long may we continue to celebrate our unique, Gibraltarian way of life! Enjoy! Steven Linares Minister for Culture
We promised to grow this event significantly and in the past few years we have done just that. Casemates wasn’t big enough for Calentita anymore, so we have successfully extended into Market Place and this year – for the first time – onto Fish Market Road also. Once again you can expect to find many tasty stalls across the whole of Calentita. If you’d like to sit down, Market Place will again be home to The Long Table and plenty of seating. Thanks must go to the organisers Word of Mouth, who organises this event for the Ministry for Culture and work very hard to make this event run smoothly for the community. I’m sure Calentita can count on the public’s support again
Editorial Jonathan Scott Owen Smith Iain Triay Clarence Andrea Forde Feature writers Iain Triay Clarence Robert Lomax David M Parody Bianca Peralta-Tsagkatakis Proof readers Catherine Walsh Rob Lomax Photography Henry Coelho David M Parody Leo Hayes Rob Lomax Iain Triay Clarence Jonathan Scott
Steven Linares Minister for Culture
T H E F E ST I VA L
Calentita is now in its 9th year and continues to go from strength to strength. This year the event has over 40 stalls spread across nearly 50 tents. It is a huge increase in the size of the event, even since last year. Many will again do sterling work fundraising for their charity of choice. And the variety of mouth-watering dishes on offer continues to grow, whilst the Calentita staples (Moroccan pinchitos, German bratwurst, and of course Gibraltarian calentita) seem to get tastier and more popular every year. This year we have added a very special stall to the event – the Calentita Food Festival’s Gastro Tapas Bar. It will boast a fixed tasting menu that draws inspiration from foods sourced in and around Gibraltar, serving local favourites in an original and (perhaps) challenging form – definitely something not to be missed. (See page 5 for more.) Add to this the new and exciting offerings from Austria, Portugal, Thailand, Asia, India, Mexico, and debuts from some of Gibraltar’s most popular eateries like La Parilla and The Lounge, as well as gastronomic theatre provided by the Argentinian parrillada and live kitchen... Simply put, Calentita 2015 will have more food and more choice than ever before! As you graze, wandering from stall to stall, Casemates to Market Place and Fish Market Lane (see our map on pages 14 & 15), be sure not to miss some of the wonderful entertainment we’ve lined up
Owen Smith Word of Mouth
for you. Dance displays from some of the GNDO’s finest, music from the very talented Paddy Taylor, as well as the Latin Jazz Trio. And don’t miss a special performance at 22.30 hrs. With so many stalls, you should find service easier and quicker, and although the growth of the event and attendant safety concerns have finally put paid to the firework display, we have no doubt that you will find this year’s Calentita to be better than ever. One piece of advice – arrive with an empty belly! Owen Smith / Jonathan Scott Word of Mouth (Organisers)
inside this edition Page 5: Innovations: Gourmet Tapas Bar
Page 16: There’s Something Fishy Going On
Page 6: When was the last time you ate
Page 18: Recipes - The Perfect Summer Dessert,
something new?
Page 8: Stop Wasting Food Page 9: The Best Pinchitos in Town Page 10: Recipes - Calabacines Rellenos
& White Bread
Page 12: Binky’s Kitchen Pages 14 & 15: Map of the Stalls
Apple Tarts & Ice Cream
Page 21: Memories - What an Event! Page 22: The Fuel of Life Page 23: Getting a Measure on Calories Page 25: Time to Dine; I’ll Drink to That
& Service Please
Page 26: Competition Time - Win Win Win!
our partners
Cover & centre spread Mocho Loco Design Andrea Forde - Studio 21 Calentita Festival @Calentita
www.calentita.gi
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T H E F E ST I VA L
T H E F E ST I VA L
I N N O VAT I O N S
The Calentita Food Festival’s
Gourmet Tapas Bar
If you’re the sort of person who always orders the same dish at the same restaurant, then this probably isn’t for you... In Market Lane, time in the kitchen is often spent deconstructing traditional dishes and putting things back together in creative ways. Ian and Lede are passionate about food. And for those who’ve experienced their Food & Wine Nights at El Capote – and dishes like cappuccino de foie gras with Parmesan foam, or strawberry gazpacho – you’ll know they like to experiment and create. It’s a modernist approach. They know that eating out should be a social experience, and the pair ensure their dishes become the focus of conversation. Not least because their food is presented with some theatre. And because their creations look very artistic. Both are important to Ian and Lede because they know the environment in which food is served, and the way it is presented, affects our enjoyment of it. Their food looks, smells and tastes great. What’s more, the attractive presentation often hints at the considerable skill required to change a food and
present it in a way you’re not used to. They are building up something of a reputation locally for exploring different, imaginative cooking methods that affect the flavour and texture of the food they serve. According to Ian, “it’s about opening your mind”. Being big fans, the organisers of the Calentita Food Festival are chuffed that Ian and Lede agreed to run our first ever Gourmet Tapas Bar at this year’s event. They’ve set themselves the challenge of coming up with a menu that is “completely different” to what’s on offer at other stalls. Calentita Press pushed the creative pair for details, but they insisted they want to keep their menu top secret. “An element of mystery is important” said Ian cheekily, adding: “We are going to design a menu especially for Calentita, so you can expect it to be local and celebratory”.
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Jonathan says: “Eating with Ian and Lede is an experience; a must for local foodies!” GastroRob says: “When I think back over the years to El Capote’s evenings of food and wine tasting, it really makes me realise just how much the bar in fine dining has been raised locally. Ian and Lede have created some of the cleverest and tastiest dishes I have ever tried in Gibraltar.” Also see “When’s the last time you tasted something new?” on page 6.
There are limited spaces available at The Calentita Food Festival’s Gourmet Tapas Bar. The tasting menu is priced at £20. You can reserve your place now by emailing igareze@hotmail.com or by purchasing your ticket from El Capote in Market Lane.
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NEW FOOD
?
What’s New When’s the last time you tasted something new?
What food would YOU like to see in Gibraltar?...
In keeping with our identity as a cosmopolitan city, there are many different cultures whose cuisine can be found in Gibraltar.
Many of you might not have to think back too far — perhaps you tried some interesting smelling cheese last week, or how about that stew in Thailand which had a suspicious number of legs in it..? — but plenty will draw a blank, much to the bewilderment of those with a more adventurous approach to their mealtime. One of the more simple, yet satisfying of life’s pleasures, good food will accompany our fond memories and can comfort us in our low moments. It’s a universal feature of our everyday lives and the best way to make the most of it is to experience as great a variety as possible from the vast selection available. Of course, there are some foods we simply don’t like and never will, but don’t be put off by a couple of bad experiences. Our sense of taste matures over the years, and something you may have previously relegated to the side of your plate might surprise you at your next meal if you give it a chance. It’s a low risk, high reward scenario and what better opportunity to explore tasty new territory than at the Calentita Festival? So be sure to expand your horizons and try something new when you come along, you just might be pleasantly surprised by what you find! k
Mediterranean food is, naturally, well represented – seafood and Iberian meat are prolific, pizza and pasta are other favourites, while kebabs (originating from our Easternmost friends) and Moroccan dishes are readily available. British food is easily found, as are typically American meals (admittedly mostly from fast-food chains), and Japanese, Thai and Philippine eateries have opened up in recent years, joining their more established Indian and Chinese cousins in the Asian department. But is there anything distinctly lacking? Have you encountered some tantalizing speciality abroad which you just can’t find round here? I spoke to a few enthusiasts who felt that Gibraltar would benefit from adding a few items to its collective menu. Chris: ‘I’d love to see a proper ramen bar open up here in Gib, I actually dreamt it happened not too long ago! I know you can get some decent noodles, but I’m holding out for the real deal.’
Getting noodlelicious
Ronnie: ‘I think a vegan/vegetarian establishment would be well received. Most places usually have a few options in their menus, but having a dedicated restaurant would be great.’ k
FOOD ISSUES
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THE ICING ON THE CAKE.............£2.50 THE BIG CHEESE............................£10.00 THE TOP BANANA............................£5.00 BUN IN THE OVEN........PRICE ON APPLICATON
WE ARE HUNGRY FOR BUSINESS AND KEEN AS MUSTARD SO PLEASE GIVE US SOME FOOD FOR THOUGHT. 100% QUALITY INGREDIENTS.
IT’S AS EASY AS PIE...........!
Simply call or pop into our office and talk to one of our
negotiators........ they’re all good eggs and cool as cucumber!
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O U R C U LT U R E
by Iain Triay Clarence
In a world where hundreds of millions go to sleep hungry every night, it is distasteful, to say the least, when we think of how much food is wasted by those of us in developed societies. UK households throw away 7 million tonnes of food and drink every year, and more than half of this is food and drink that could have been eaten. To discover, then, that food is not only wasted but purposefully destroyed on an industrial level when it has not been sold, should leave a vile taste in the mouth of anyone with a conscience. This practice is commonplace in most western countries, with vendors choosing to dispose of food which is close to or past its sell by date, but change is hopefully near at hand, thanks to a campaign spearheaded by Arash Derambarsh, a French councillor who hopes the example he and his country are setting will be followed by others. In France it will soon be against the law for supermarkets to purposefully spoil or dispose of edible food and they will be legally obliged to instead donate this food to charities, who will then be able to distribute it to those in need. This move seems to be one which we might easily emulate in Gibraltar — while we are collectively fortunate enough that starvation is not a threat to our community, there are surely better uses for the uneaten food on supermarket shelves than to be thrown away. ◆ Visit http://www.lovefoodhatewaste.com/ for more information and practical tips on reducing food waste
bmi-halfpage-calentita2015.pdf
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O U R C U LT U R E
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The best pinchitos in town!
We all have our memories of The Moroccan Restaurant and its owner, chef, maitre-d, waiter and great Gibraltarian character that was Abdesalam. Sadly, the surly-comic character recently passed away and since hearing of his passing, many turned to social media to pay their respects and proclaim his pinchitos to be “the best in town!” For those that knew where his establishment was hidden, it was a little jewel tucked away behind the hustle and bustle of Main Street, in humble Turnbull’s Lane. With only a few tables inside; six could sit comfortably, eight would be a squeeze as no-one wanted to sit in front of the sliding door that unveiled the toilet! In summer, Abdesalam would set up a couple of tables outside and even though this extended his restaurant he wouldn’t necessarily want the demand. Abdesalam’s approach was not that of a multi-tasking chef catering for several tables at a time, his was a
methodical table-by-table approach. Pre-ordering was an advantage known only to some, otherwise, when you arrived he would take your order and start prepping and cooking especially for you; whoever arrived after you would have to wait until your table’s order was complete! Not the sort of place to go to in a rush. Being at The Moroccan Restaurant was like being stuck in a time machine where everything ran on Abdesalam-time – and everyone was happier for it. I remember once pre-ordering several pinchitos for a group of 6 of us (approx 30 pinchitos) and a family arrived off a cruise ship and ordered chicken tagines and cous-cous. They were on a tight schedule; we were having a leisurely lunch with the endless supply of green Heineken bottles from the self-service fridge! The more anxious they became, the more thoroughly he seemed to stoke the barbecue to get the perfect white-hot charcoals to cook on. Thankfully they had been to Gibraltar before and had done all the tourist sites previously! Several people have recalled Abdesalam’s mantra, “Para gente de familia, no borrachos!” (a family restaurant not for drunkards) and, “esto es un restaurante, no un bar” (this is a restaurant not a bar). One of his pet
peeves was people sitting at his tables drinking the cold drinks he was chilling for his clients. Abdesalam took great pride in providing you with his taste of Morocco, whether it was a tagine (chicken or lamb), pinchitos (beef or chicken), cous-cous or even a simple tomato and onion salad. He would tell me that the reason why his beef pinchitos were the best was because he would buy good quality beef (carne de calidad amigo!) and then meticulously trim off the excess fat before marinating in his ‘secret’ spice rub. Not to everyone’s tastes; the decor with its chintzy relics of Morocco, dusty souvenirs of the red fez, babouche slippers and mint teapot variety adorning the cobwebbed shelves above the bar, the sliding door for the toilet that hung on a hinge and the service that ran on Abdeslam-time but I liked it, as did many. I will miss being sat outside on Turnbull’s Lane with a green bottle in my hand, watching Abdeslam stood in the archway to The Moroccan Restaurant, fanning the flames of his pinchito barbecue with his raffia fan, wafting the smoke over in my direction as if sat around a Tuareg campfire in the Sahara, salivating at the smell of meat caramelising on hot coals... www.Gastrorob.com
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G I B R A LT A R ’ S R E C I P E S
Calabacines Rellenos
(Stuffed Courgettes)
12
Small Courgettes
2
Beaten Eggs
Breadcrumbs
100g
Grated Edam (hard) cheese
1
Chopped up Spicy Chorizo
Seasoning: Majoram, Oregano, Ground Black Pepper and Salt Boil the courgettes until soft, cut in half when cooled down and scoop out the insides. Place the pulp in a strainer and drain as much of the water as you can out of it. Mix into the strained pulp the beaten eggs, cheese (you can use Cheddar cheese if you prefer), and Chorizo (you can also substitute this for anything else that takes your fancy). Add as much or little of the seasoning as you like. Add a handful of breadcrumbs so that you get a nice consistency to the mixture. Lay out the half courgettes on a baking tray onto which you have added a very thin layer of vegetable oil (to prevent them from sticking to the tray) and refill them with the mixture you’ve made above. Place in the oven/grill at 180°C and remove once you have a nice brown look to the mixture. Eat hot or cold.
White Bread
(without a bread maker)
700g 2 sachets
Strong White Flour Dried Yeast
1 tsp
White sugar
½ tblsp
Salt
10g
Melted Butter
¾ pint
Hot water
1
Egg yolk
There is nothing simpler than this recipe, just add all of the above ingredients into a mixing bowl and knead until it has all come together with a dough ball that is firm to the touch. Should be ready in 2mins. You might have to add a little bit more water or flour until the dough is of the right consistency but you should get the correct result 99% of the time with these measurements. Take out of the bowl and knead by hand for a little while. Place the dough back into the bowl and cover with cling film and place in a warm part of the kitchen. Leave for 30-45 minutes until the dough ball has doubled in size. Give the dough another quick knead by hand. You can then just put the dough into a loaf tin or be a bit more adventurous... Cut the dough into three equal sizes. Squeeze and roll each of those pieces into a long strip. Place them side by side, join at the top and then plait them like you would long hair. Join back at the end. Brush the top of the bread with an egg yolk for a bronzed effect. Place in an oven at 180°C for about 35mins or until when you put a skewer in it, it comes out clean. Put onto a cooling rack and eat when cool. Recipes by David M Parody
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O U R C U LT U R E
Binky’s Kitchen
Greek & Middle Eastern Food Recreating the atmosphere of the Greek taverna with the foods and culinary delights of the Eastern Mediterranean. From Baklava made with locally sourced organic honey to dolmadakia made with Cretan vine leaves from our family’s home, using locally grown veg for the filling. We use homemade cheese for the spinach & feta pies (and homemade yoghurt for the pastry) and the very traditional ‘horiatiki salata’ (village/Greek) salad with our home-cured olives, our stall represents a fusion of the East and West, Zeus to Hercules with a blend of the old artisanal methods to create simple, yet satisfying food. A percentage of the funds go to the GBC open day kitty which we have going throughout the years.
T H E S TA L L S
Say hello to your new bank. Welcome to Gibraltar’s new retail bank. Whether you wish to open an account for yourself, your children or your grandchildren, or wish to take advantage of our corporate know-how, you’ll find not just a great local service with global expertise but also a very warm ‘hello’.
Traditional banking with a modern feel. Visit us today at www.gibintbank.gi Gibraltar International Bank Limited is authorised and regulated by the Gibraltar Financial Services Commission. Company Registration Number 109679
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T H E F E ST I VA L
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What to expect at this year’s festival MOROCCAN
NEAPOLITAN & VENETIAN DISHES
Beef-Chicken and Lamb Pinchitos Couscous Harira, selection of Moroccan sweet served with Mint thé.
A variety of lasagnes, Gamberi Diavola, Italian pinchitos, Aubergine & ham bakes.
FILIPINO
GIBRALTARIAN DESSERTS
Pansit, spring rolls, chicken & pork BBQ. Rice cakes, shiomay.
GREEK
Baklava individual ‘pites’: spinach & feta, wild greens, Moussaka, Preserves.
CUBAN
Ropa Vieja, Empanadillas, Chimichangas, Mojitos.
INDIAN SWEETS AND SNACKS
Vada Pav, Sanna Pakora, Gulab Jammuns and much more.
HONG KONG DIM SUM
Siu Mai (Steam pork dumplings), Wan Ton (Deep fried chicken wanton), Char Siu Bao (Steam chi BBQ pork bun), Spring roll & Samosa, Stir fry veggie rice noodles.
BRITISH DESSERTS
Cakes by the slice, cupcakes, banoffee pie, individual trifles, etc.
THE GREAT BRITISH BAK
Breads and Pastries from recipes developed and created by the staff of Morrisons.
GIBRALTARIAN
Calentita, Callos, Albondigas, Rosto, Lentejas, Meatballs in Tomato Sauce / Albondigas en Tomate, Tortilla de patata and many more.
CHINESE
Egg Fried Rice, Stir Fried Noodles, Spring Rolls, Sweet and Sour Chicken, Prawn Crackers.
GIN GARDEN
Hendricks, Seagrams, Bulldog and many more.
Pudin de Pan, Mantecados, Boudoir Desserts, Rosquitas Fritas, Torrijas, Tortillas de Pasas and many more.
IRISH
Irish Pulled Pork Bun, Irish seasoned chips and Vegetarian Irish dish.
QUICHE & CAKE
Spinach & Ricotta, smoked salmon with blue cheese, Lorraine.
GIBRALTARIAN MEXICAN
Pork pipil tacos, Sweet potato tostadas, Gibraltarian Rosto, Chicken tinga taquitos.
AMERICAN HOTDOGS
American Hot dogs, corn dogs, chilli con carne dogs!
GERMAN
German Sausage and German Potato Fritters, Bratwurst mit Reibekuchen.
AUSTRIAN
Wiener Schnitzel, Goulash Soup, Beer.
HEALTHY OPTIONS
Gluten free pasta dishes, Filled sweet potatoes, Vegan, gluten and lactose free Spinach balls, Gluten free and many other healthy and allergy friendly options.
NEPALESE
Dhal Bhat, Rice and Lentil sauce and many more.
SOFT ICE CREAM
Soft ice cream.
THE CALENTITA FOOD FESTIVAL’S GOURMET TAPAS BAR
Exquisite tapas tasting menu.
INDIAN
Chicken tikka rolls, samosas, lamb kebabs, onion bhajis, keema naans, biryanis (vegetarian and nonvegetarian).
BBQ & GRILL
Mixture of Grilled Meats, Salads, Mixture of Potatoes.
GASTRO PUB
Pork Belly, sweet potato balti, Sweet chilli falafel, herby tahini, and hummus. Home made burgers, beans and coleslaw salad.
CANDY FLOSS
Candy floss and cookies.
SPANISH
Torritos, kebab ibericos, montaditos de pata.
CRAFT BEER
Selection of beers from micro breweries.
PAELLA
Spain’s favourite rice dish.
PARRILLADA ARGENTINA
Selection of sumptuous meats, cooked on an open flame.
QUESOS Y EMBUTIDOS
Quesos, embutidos, jamon, conservas de atun de barbate.
OLIVES
Selection of olives.
VEGETARIAN INDIAN
Strictly vegetarian offering of indian favourite with a few surprises.
T H E F E ST I VA L
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MAIN STAGE
CASEMATES CALENTITA KITCHEN LIVE
MARKET PLACE
LONG TABLE
e m o welc
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There’s Something Fishy Going On...
One of the favourite foodstuffs of Gibraltarians is no doubt a plateful of ‘pescaito frito’. Not only does fish provide a wide variety of tastes and textures but it is widely extolled as a rich source of nutrients, central to the Mediterranean diet. As such, it is our food of choice due not only to its extensive variety of flavours, but also for its extensive health benefits.
Unfortunately, as in so much else we encounter in life, things are not as simple as they first seem. Even if fish markets seem as abundantly provided as ever with produce from the sea, it is increasingly difficult to ignore the harsh reality that the Mediterranean, along with the rest of the world’s waters, is being consistently overfished thereby threatening future stocks.
dry up, we need to change the way we exploit it commercially.
In other words, if we don’t want this resource to
Ideally, it would be great to know where all our
When confronted with such complex matters, it is often difficult for an individual to know what to do. How do we know which fish is sustainably/ legally fished? When we go to a restaurant and are presented with a list of fish dishes, how can we reliably know where they have come from?
food is sourced so we could make informed and responsible choices but this will be some time in coming (even though there are already growing campaigns to make this a reality). In the meantime, if we do want to inform ourselves about this issue, we can access a wealth of practical information from www.slowfood.com which deals with sustainability issues related to all things edible, but which can guide you specifically on matters of sea food.
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RECIPES
The perfect Summer Dessert...
by David M Parody
Having guests round the house the summer? Well why not impress them with this easy to make dessert which will leave them speechless at your culinary skills. An apple tart that looks spectacular with some home-made vanilla ice cream. Vanilla Ice Cream without an ice cream maker (serves 6) Making ice cream without an ice cream maker usually turns out to be a horrendous chore as it needs to be churned constantly whilst cooling. Well fret no more, an ice free ice cream couldn’t be simpler. Ingredients: 2 cups Whipping Cream 14oz
Condensed Milk
2 tsps Vanilla Essence (or whatever other flavour you like) Method: Add the vanilla to the milk and stir, set aside. Whip the cream until it is firm. Fold (not mix) the whipped cream into the flavoured milk until it is a consistent mixture. I like to add chocolate bits and shavings to the mixture to give it some more texture but fresh fruit pieces would also be great, especially strawberries. Pour everything into a medium loaf tin, cover with cling film and put in the freezer. It should have set firm within five/hours. Ready to eat!
Classy Apple Tart (serves 6) This is a visual treat as well as a taste
extravaganza so just take a little bit of time getting this right. Ingredients: 2 1/2
Red Apples Lemon
1 pkt Filo Pastry (4 sheets)
Strawberry Jam
Cinnamon
Icing Sugar
Method: Cut the apples in half and core them out. Then finely slice the halves into thin slices (1). Place all the slices into a bowl of warm water and add the juice of the lemon (2). Put the bowl of water with the slices into the microwave for about 3-5 minutes until the apple slices are soft. Here is the tricky bit. Open up the filo pastry sheets completely. I prefer to use two sheets rather than a single one. Using a knife cut the sheet up into three (3). Along the top half of each cut strip, put some strawberry jam (4) and then line up the apple slices with the skin sticking out of the pastry slice (5). Put some jam on the bottom half of the strip and fold it over the apple slices (6). Take one end of the strip and roll the pastry and slices into a roll (7), stand it up so the top of the slices are visible and place in a muffin/ cup-cake holder. You might want to give a miss to the muffin case and just
RECIPES
1
2
3
7 place it into a muffin tin. The jam that oozes out has a habit of sticking to the paper making extracting the tart rather cumbersome. The roll, when looked at from the top should look like a rose. Repeat until you’ve finished all the apple slices and pastry (8). Place
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5
6
8 in oven for about 40 minutes at 190°C (depending on the apple this might be more or less time) until the apple and pastry is cooked. Remove from the oven and sprinkle with cinnamon and icing sugar, serve warm with some of the ice cream you made earlier.
Keen on Desserts?
Make sure you visit the British and Gibraltarian Dessert stalls at Calentita
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PERFORMANCES
Performances Running Order Main Stage 20:30 GNDO dance display 21:00 GNDO dance display 21:30 GNDO dance display 22:30 Special performance 23:00 Paddy Taylor Market Place 19:00 – 21:00 Latin Jazz Trio 23:00 – 00.00 Latin Jazz Trio Calentita Kitchen (Live) 19:30 Vijay (Gatsby’s) 20:30 Vicky Bishop (Victoria’s
Creative Kitchen / Rock Chef)
21:30 Daniel Breeze (Le Bateaux) 22:30 Matt Birstwistle (the
Lounge / Rock Chef)
Please note this order is subject to change - check our Facebook page for the latest.
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MEMORIES
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What an Event Calentita!
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FOOD FOR THOUGHT
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The Fuel of Life
by Iain Triay Clarence
In recent years, a wave of health consciousness has swept Gibraltar up in its path, inspiring a surge of activity which shows no signs of slowing. But, while the number of gym memberships skyrockets, an oft neglected piece of the fitness puzzle is one of its most important: diet.
Whether you’re aiming to bulk up, lose weight or improve any other aspect of your health, eating appropriately is a fundamental aspect of the process. Most people flirt with the idea of being healthy at least occasionally. But the burst of motivation will only see them through a handful of weight sessions, perhaps a couple of afternoon jogs and a few missed meals. However, results are never immediate and most will soon concede defeat. Sound familiar?
calories than we use. To lose weight, the opposite is true. Our bodies draw energy from the food we eat on a daily basis. When we eat more than we need, it stores this energy in fat. When we eat less than we need, the body burns the energy in the fat it already has stored. There are approximately 7,700 calories in a kilogram of body fat; so, to lose one kilogram of fat, we would need to eat 7,700 calories less than we normally require (over time).
Find something that works, this cannot be stressed enough. It helps to view your efforts as a lifestyle change rather than a diet, so it is essential that you adopt an approach you will be able maintain. Crash dieting for a short period and then reverting to bad habits is counterproductive; better to temper your expectations and make slower, but steady progress.
BMR (Base Metabolic Rate)
Many are put off by the idea of watching what we eat; surely weighing out pieces of chicken breast and counting the grains of rice we’re about to eat sucks the joy out of our mealtime? Again, the key is to find a level of involvement which we are happy with and can sustain, and for those who might prefer to dip their toes in rather than dive head first into the fitness craze, here are a few key terms and some introductory information with which you should familiarise yourself.
Using your BMR, you can now calculate your TDEE, which is a much more useful piece of information as it takes into account your daily activity and gives you a rough idea of how many calories you should be consuming per day.
Calories Calories are a unit by which we measure the energy in our food. To gain weight, we must consume more
A person’s BMR is a measure of the minimum calories they need to survive when you are at rest. There are many simple BMR calculators you can find online to calculate your own.
TDEE (Total Daily Energy Expenditure)
Macronutrients Macronutrients (or macros) are categories of food types, from which humans get most of their energy. Protein, carbohydrates (carbs) and fat are the three macronutrients we should be aware of, and for most purposes we should aim to achieve a 40%, 40%, 20% ratio of protein, carbs and fat respectively in our daily intake.
Understanding why our body works the way it does can also help us take control, or at least serve as a point of interest; after all, why does it seem like the food we most want to eat is the worst for our health? The reason is largely down to our evolutionary biology and our body’s amazing ability to survive through lean times. Sources of sugar, salt and fat etc. would have been highly limited for many of our cave-dwelling ancestors, yet essential to their survival. As such, our bodies evolved to crave what would have been sparse in prehistoric times; the pleasurable sensation we experience when we eat food containing these ingredients would have been strong motivation for our forebears to seek them out. Our digestive systems are also very efficient at extracting nutrition and employing its energy in a highly economical manner – as you can imagine, this optimisation would have been essential at a time when most humans would struggle to survive through to old age. However, our society has evolved far more dramatically than our biology since then, and while we still feel the same desire for these ingredients, their ubiquity in the present day is a constant temptation that many of us could do without. Regardless of your past and any failed attempts in your own history, keep in mind that all this means is you haven’t yet found a lifestyle that works for you. Keep searching and striving to find a formula that will fit your needs and fulfil your expectations; it’s out there.
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For healthy options and allergy friendly food visit the “Healthy Options” stall at Calentita
FOOD FOR THOUGHT
roast chicken breast:
torta patata:
197g
144g
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Pizza Hut regular cheese pizza:
88g
Getting a Measure on Calories
boiled broccoli:
715g
Calorie counting: the bane of every dieter’s existence.
yellow fin tuna steak:
237g
While we might often choose to turn a blind eye in favour of a tasty treat, however, it’s also easy to be caught out without meaning to. How many calories were there in the food you last ate? It can often be a chore to keep track of the numbers involved particularly when dealing with different portion sizes and fresh produce - so we’ve put together a pictorial that answers a slightly different question.
red bell pepper:
960g
How much of the food you last ate amounts to 250 calories?
Cadbury’s milk chocolate:
McDonalds quarter pounder + cheese:
49g
97g
raw cherries:
Merlot red wine:
780g
298ml
Coca Cola:
620ml
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T H E F E ST I VA L
O U R C U LT U R E
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Service Please!
The manner in which we are accustomed to eating many of our meals might not be something you’ve given much thought before. After all, it seems the most natural thing in the world – first you have a starter, followed by a main course and topped off with dessert; simple, no? – but things were not always this way. In fact, up until the early 19th century, food was generally served in a style known as French service (to those who were wealthy enough to be eating multiple dishes and be waited upon, anyway!), which consisted of having every dish for each part of the meal on the table at once, making for an impressive but ultimately impractical display.
Take Time to Dine
Many of our favourite cultural dishes, staples of Gibraltarian cuisine, demand our time – and whether it’s a Moroccan tajine, an Indian curry, a Spanish stew or a good old fashioned British roast, the pay off for lavishing attention on our food is always worth the effort.
Like the aging of a fine wine or the decision to lean in for your first kiss; some things in life are best not rushed and, while fast food and takeaways may hold sway over many a heart here in Gibraltar, there’s no substitute for time spent in the preparation and enjoyment of a good meal.
In 1810, the Russian ambassador Alexander Kurakin introduced Russian Service to Paris, which involves a sequential delivery of courses to each guest; a significant improvement if one takes into account that traditional European meals among the upper classes would often include between eight and fourteen courses. As with so much else, we seem to have adopted and moulded our own particular brand of service in this part of the world, as the typically Gibraltarian ‘bring it out as soon as it’s ready’ approach to tapas ensures that we get to enjoy the eye-catching variety of a banquet combined with the sensible pace of a meal served in courses. And we don’t need to line up 12 pieces of cutlery to do it either! ◆
How much better does your calentita taste when you’ve prepared it in the morning and spent all afternoon thinking about that first bite at tea time? The hustle and bustle of daily life might mean our meals are often squeezed in as and when we can fit them, but while they are useful and convenient, there is no romance in a boxed sandwich or a pre-cooked meal. So do try and treat yourself when you can, find some food that’s been made with a little love and care and be sure to savour every bite!
I’ll Drink to That!
What meal would be complete
without an accompanying drink?
Be it a leg of lamb or a fresh salad, just about any dish you care to think of is enhanced by a complementary beverage. Red meat with red wine, fish with white wine, cheese with either wine... It may seem like a pattern is emerging, and while it’s true that most of the traditionally recommended pairings involve wine — its nuanced flavour bringing the most out of many foods — the fact is that finding combinations which work for you is purely subjective. Do you fancy a milkshake with your chips? Certainly. Might someone else prefer lemonade? Absolutely. Would you deny a (wo)man a beer with theirs? God forbid. It is a matter of exploring, of merging and melding flavours as they are presented to your palate for judgement, and rest assured: great rewards await in the most unassuming places, this is not the reserve of high cuisine or anything like it. But of course, this will be no news to many of us who are familiar with what must be a uniquely Gibraltarian combination: the tikka roll and Suntop — one for the connoisseurs!
Don’t miss Calentita’s G&T stall or Mojitos at the Cuban stall
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COMPETITIONS
WIN ME!
Food waste doesn’t only mean that we are throwing away food; it also involves wasting all of the materials, energy and resources used to grow and create the food products that we typically find on the shelves in our local supermarkets. Making and distributing food uses a lot of resources (such as water in agriculture, energy used in storing food, fuel for transportation and materials such as paper and plastic used in packaging). Throwing food away unnecessarily means these resources are also wasted. But rather than feel down about this, the organisers of Calentita are instead trying do something positive; we’re urging people not to throw food or packaging away unnecessarily. How?
Get creative with Calentita - this one has asparagus added
£200 CASH PRIZE May The Best Calentita Win! Many claim it’s Gibraltar’s national dish. We named this cool festival after it. But not everyone knows how to make a good calentita! Bring your finest calentita dish to our festival and you could win our £200 cash prize. Try to cook your calentita just before coming down on Saturday, so that it’s fresh and at its best. Please cut it into bite size squares and deliver it to our Information Tent (close to Gibraltar Crystal and Café Solo) by 8pm. Our learned judges Richard, Pepe and Rob will taste all entries, compare notes and then choose a lucky winner. Good luck!
Less Waste Wins Food waste is a growing problem worldwide and it’s difficult to overstate the scale of the problem (see ‘Stop Wasting Food’ on page 8). If you bring your own plates and cutlery to sample the delicious foods on offer at Calentita, you could win a 128Gb iPad Air. Just visit The idea is simply. If you bring your own plate and cutlery (your beach Tupperware would be perfect), and then take these home again with you, less waste will be created and less paper or plastic plates/cups/ cutlery will be thrown away. And you could win yourself a smart piece of Apple kit in the process! If you do use any paper or plastic items during the event, please dispose of these correctly in the recycling bins that will be available around the Casemates area. Remember – reduce, re-use, recycle!
Step 1
Bring your own re-usable plate/Tupperware & cutlery to Calentita.
Step 2
Use this instead of disposable plates & cutlery when buying food from the different stalls.
Step 3
Bring this food on your reusable plate/Tupperware to the information tent (close to Gibraltar Crystal and Café Solo) and we’ll enter you in our draw for a rather smart iPad Air Wi-Fi + Cellular 128Gb (Silver).
T H E F E ST I VA L
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