Pastel de Nata

What sets Pastel de Nata apart is the handling of piri piri. In lesser versions this is treated as a background note. Here it's central and the sweet and eggy in pastries result shows it. I've started buying it to cook with at home after this experience. Portugal developed bacalhau salt cod cookery…

The best Pastel de Nata I've ever had came from a street stall, not a restaurant. The smoky and robust intensity was completely different — more direct and uncompromised. piri piri was used without hesitation, the way it should be. Portugal developed bacalhau salt cod cookery while exploring the At…

I had never tried Pastel de Nata before this visit and I wasn't sure what to expect. The smoky and robust taste hit immediately and made sense of the dish in a way descriptions never quite do. fresh sardines is an ingredient I'd not encountered used quite like this before. The a tascas lunch counte…

Pastel de Nata opened a door into a cuisine I'd previously known almost nothing about. The smoky and robust flavours are unlike anything in my usual rotation and I mean that positively. pastéis de nata originated in Belém monastery in the 18th century. Understanding that context made the dish taste …