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Digital Subscriptions > delicious. Magazine > September 2019 > The Med’s great CHILL-OUT ZONE

The Med’s great CHILL-OUT ZONE

Accepting that his partying days are over, Les Dunn books a holiday to a once-dreaded ‘family destination’ – and finds himself seduced by the rural charms and unpretentious cooking of laid-back Menorca

A younger me dismissed the idea of going to Menorca. ‘Quiet’, ‘rustic’, ‘great for families’ said the brochure. I was unmoved. “Nothing going on here,” I thought. I wanted two-for-one happy hours, disco boats and hangover fry-ups. Ibiza or Mallorca maybe. Menorca? No.

Nowadays I have a family of my own. On holidays I go to absurd lengths to eat like a proper local and my idea of hell is other people’s disco boats. I was ready for the quieter side of the Balearic Islands.

COWS, GIN AND ‘GREVI’

Driving around Menorca, it soon becomes clear you’re in a tack-free zone. Rather than signs advertising nightclubs and mega-resorts, you’re more likely to see ones inviting you to buy artisan cheese (see Meet the Cheesemaker, p121). It was the British, in charge for much of the 18th century, who introduced the dairy culture here and stirred a teaspoon or two of their culinary legacy into the Menorquín dialect with words like pudin (pudding) and grevi (gravy).

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About delicious. Magazine

Celebrate summer’s last hurrah with the September issue of delicious. magazine. Enjoy Georgina Hayden’s Mediterranean meze feast, Gennaro Contaldo’s classic vegetarian pasta dishes and a sunny lemon and raspberry bread-and-butter pudding to keep everyone sweet. We also cook Dishoom’s best recipes and find out what happens to your favourite Bake Off stars after the show has finished. Plus, tahini brownies, no-knead bread and a midweek shopping list that makes FIVE meals with NO waste. Brilliant!