William Meppem
Spanning the French and Spanish borders and the fertile land from the Atlantic coast to the Pyrenees ranges, the Basque country is a gourmand’s paradise. Open the culinary coffers of this most intriguing of European cultures and make some tasty discoveries.
Gâteau Basque (Pastel Vasco)
Capsicums with scrambled eggs (Piperrada)
Capsicums with scrambled eggs (Piperrada)
Capsicums with scrambled eggs (Piperrada)
PHOTOGRAPH WILLIAM MEPPEM
Mushrooms, clams and pipis in white wine
Mushrooms, clams and pipis in white wine
Mushrooms, clams and pipis in white wine
PHOTOGRAPH WILLIAM MEPPEM
Bacalao and potato soup (Porrusalda Vasca)
Bacalao and potato soup (Porrusalda Vasca)
Bacalao and potato soup (Porrusalda Vasca)
PHOTOGRAPH WILLIAM MEPPEM
Black beans and cabbage
Stuffed crabs (Txangurro rellenos)
Stuffed crabs (Txangurro rellenos)
Stuffed crabs (Txangurro rellenos)
PHOTOGRAPH WILLIAM MEPPEM
Rabbit cooked with prunes and red wine
Rabbit cooked with prunes and red wine
Rabbit cooked with prunes and red wine (Conejo con ciruelas pasas)
PHOTOGRAPH WILLIAM MEPPEM
Wood-roasted rib-eye of beef with piquillo peppers and silverbeet with potato
Wood-roasted rib-eye of beef with piquillo peppers and silverbeet with potato
Wood-roasted rib-eye of beef with piquillo peppers
Silverbeet with potato
PHOTOGRAPH WILLIAM MEPPEM
Vine-smoked flounder with refrito
Vine-smoked flounder with refrito
Vine-smoked flounder with refrito
PHOTOGRAPH WILLIAM MEPPEM
Roast lamb shoulder with poor man’s potatoes
Roast lamb shoulder with poor man’s potatoes
Roast lamb shoulder with poor man’s potatoes
PHOTOGRAPH WILLIAM MEPPEM
Chargrilled cuttlefish, garlic and parsley
Chargrilled cuttlefish, garlic and parsley
Chargrilled cuttlefish, garlic and parsley
PHOTOGRAPH WILLIAM MEPPEM
Sauteed artichoke hearts and broad beans with jamon
Sauteed artichoke hearts and broad beans with jamon
Sautéed artichoke hearts
Broad beans with jamón serrano
PHOTOGRAPH WILLIAM MEPPEM
Spiced almonds and marinated olives
Spiced almonds and marinated olives
Spiced almonds
Marinated olives
PHOTOGRAPH WILLIAM MEPPEM
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