Episode 3
This week Neven visits the centre of Mallorca, stopping first at Binnisalem, a small town at the heart of the island’s winemaking region. Here he visits a modern bakery to see how the famous ‘Ensaimada’ pastries are made.
The flat plain in the centre of the mountain offers the perfect conditions for growing vines, and Neven meets winemaker Matthieu Pichenot in the vineyard, before tasting some of the wine at the Finca Biniagual.
Neven cooks bone marrow on a BBQ with chef Maria Solivellas, one of Mallorca’s most respected and innovative chefs, before cooking his own recipe, Grilled Chicken Skewers with Paprika, Tomato and Lemon Salsa.
Series Overview:
Neven Maguire returns with a fourth series of ‘Neven’s Spanish Food Trails’, and this year the popular series sees Neven exploring the Balearic Islands of Mallorca and Menorca.
“I love making the Spanish Food Trails series as there are so many new things to see, dishes to try out, and chefs, cooks and producers to meet. And of course I love the opportunity to share the places we visit with the viewers,” Neven says.
“The variety, as always, is amazing – we visit city centre tapas bars, wine and brandy bodegas, a really cool bakery, and meet world class chefs and producers. We also visit a Mallorcan Black Pig farm, a 200-year-old gin distillery, and an almond grove.”
This brand new series of Neven’s Spanish Food Trails takes Neven to many stunning locations, including the Majorcan capital of Palma, the pretty village of Deia, the historic towns of Soller, Mahon and Cuitadella, and the Tramuntana mountains.
“I enjoy creating and adapting recipes on location, having been inspired by what I’ve seen,” he says.
Neven’s Spanish Food Trails is produced and directed by David Hare for InproductionTV and is sponsored by FLOGAS
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