Food so natural

This was an observation made by the Spanish Ambassador, Pilar Ferragut, during the launch of Spanish cuisine at The Mannenberg in September last year.
However, the embassy this week invited a couple of journalists to have a go at Spanish food as part of the Spanish Gastronomic Week that ended yesterday at the Meikles Hotel’s La Fontaine Bar and Grill Restaurant.
On offer was a three-course lunch comprising three starters, four main course dishes and three desserts.
The food tastes natural and is not marinated.
The visiting Spanish chef, Simon Gonzalez, said that marinating tents to hide some poor quality of a food product. If the ingredients are good, then there is no need to marinate, he said.
The cultural attaché at the embassy, Marina Garcia, said: “With this new gastronomic collaboration, the Embassy of Spain hopes to contribute to the strengthening of Zimbabwean and Spanish relations . . .”
Last year, The Mannenberg set up a Spanish “restaurant” which serves Spanish cuisine in the most of novel way – the Zimbabwean tapas. Zimbabwean tapas is a fusion – in terms of how the food is served – of Spanish and Mediterranean tradition combined with Zim flavours and delicacies.