At the Table with Alentejo
Clam Chowder from Baixo Alentejo
Learn how to prepare the traditional Clam Broth from Baixo Alentejo, with olive oil and wine from Herdade do Estacal. A comforting and flavourful recipe that celebrates the authentic tastes...
Clam Chowder from Baixo Alentejo
Learn how to prepare the traditional Clam Broth from Baixo Alentejo, with olive oil and wine from Herdade do Estacal. A comforting and flavourful recipe that celebrates the authentic tastes...
Alentejo Açorda with Cod and Poached Egg
Alentejo açorda in its purest form: stale bread, coriander, garlic, and new olive oil, with shredded cod and a poached egg. Pairs with Antão Vaz from Herdade do Estacal.
Alentejo Açorda with Cod and Poached Egg
Alentejo açorda in its purest form: stale bread, coriander, garlic, and new olive oil, with shredded cod and a poached egg. Pairs with Antão Vaz from Herdade do Estacal.
Stewed Hare
Discover Alentejo-style Stewed Hare, with wine and olive oil from Herdade do Estacal, served with sautéed potatoes and regional flavours.
Stewed Hare
Discover Alentejo-style Stewed Hare, with wine and olive oil from Herdade do Estacal, served with sautéed potatoes and regional flavours.
Partridge Alentejo Style
Savour the Partridge Alentejo-style, with the aromatic touch of wine and olive oil from Herdade do Estacal, accompanied by potatoes and Extra Pumpkin Jam.
Partridge Alentejo Style
Savour the Partridge Alentejo-style, with the aromatic touch of wine and olive oil from Herdade do Estacal, accompanied by potatoes and Extra Pumpkin Jam.
Oven-Roasted Lamb with Potatoes and Pennyroyal
Traditional Alentejo recipe for roast lamb with new potatoes and fresh pennyroyal, marinated in white wine and olive oil from Herdade do Estacal. Pairs with Syrah.
Oven-Roasted Lamb with Potatoes and Pennyroyal
Traditional Alentejo recipe for roast lamb with new potatoes and fresh pennyroyal, marinated in white wine and olive oil from Herdade do Estacal. Pairs with Syrah.