39ISLAND CONNECTIONS :: EDITION 668 :: 04/05/2012 - 17/05/2012

T H E H I D D E N C O R N E RT H E H I D D E N C O R N E R

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Edificio El CarmenLos Cristianos · Tel. 638 460 031

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LOS CRISTIANOS - ARONA - TENERIFEC/. Juan Bariajo, nº 8. Tel. 609 10 77 58 C/. Juan Bariajo, nº 8. Tel. 609 10 77 58 LOS CRISTIANOS - ARONA - TENERIFE

E-mail: barelcine2010@hotmail.comE-mail: barelcine2010@hotmail.com

AnniversaryAnniversary

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E C L I P S E

BAR CAFETERIAAv. Ten Bel, 38

Las Chafiras - Between ITV & IcelandTel. 922 703 934

Open Mon – Sat 05.30 – 19.00

Daily menu3 courses

Lunches& saladsdeliveredto yourworkplace

€6.60€6.60

Quality,fresh food

Belgianpancakes,

great coffeeand fresh

fruit juices

Or take a coffee& snack to

for whileyou´re waiting

If shopping at Iceland is a boon to holidaymak-ers faced with Spanish

labels and different brands than they are used to, it’s a total joy to the residents who can pick up so many fa-vourite goodies and treats.

We were wandering around the other day with a half full shopping trolley (we only popped in for a packet of suet, but then that’s what happens) when, stepping to one side to make room for another shop-per, we found ourselves in the fresh meat section and a won-derful display of ready spiced meat caught our eye.

Normally, it’s a quick in and out in this area to grab a pack of bacon and some of those rather special sausages, but like the rest of the store, the meat department really does deserve more than a casual visit. on this occasion, what caught our eye were minted lamp chops. Mouths water-ing with remembered fl avours from UK butchers’ treats we started to stack a few packs in the trolley – after all they’re all prime fresh meat and can be banged in the freezer for later in the month. Then, on the next shelf we saw, joy of joys, peppered steaks with that de-licious crunchy, spicy crust. The trolley began to take on that plump satisfi ed look that gladdens the eyes of all shop-keepers.

Drawn by the oohs and aahs, the Iceland butcher, Sam, came out to see what was caus-ing such delight. He tends to pop in and out a lot to chat to shoppers and help them

iceland

Meat magic

where he can. “Take this minced meat for example,” he told us, “because of food laws here, we have to label it ham-burger meat, but it is best top-side. Sometimes people pick up the packs because they can see it is good quality, but then they see the label and put it down again, so I like to be around to explain.” He’s also there to prepare your meat to order, whichever cut you want and however you want it. Fan-cy a crown roast of lamb this weekend? Just ask Sam, “just knock on the door” he said.

If you fancy a touch of the exotic made easy, especially now we’re coming into the barbecue season, we recom-mend you take a big shopping bag with you to Iceland.

Among the goodies there on the day we visited were the aforementioned steaks and chops, plus butcher’s chilli chicken breasts, hot and spicy spare ribs, barbecue spice chicken breasts, Chinese spare ribs, butcher’s Italian chicken breasts, sweet chilli ribs, Chi-nese chicken breasts, butcher’s piri piri chicken, Moroccan style

ribs, butcher’s Cajun chicken breasts, barbecue spare ribs, hot and spicy chicken breasts, butcher’s red Thai chicken and garlic chicken breasts.

For wok fans, they have ready chopped and prepared Chinese, garlic, hot and spicy and butcher’s sweet chilli stir fry mixes. They also stock, of course, fresh and frozen, a complete range of all the dif-ferent meats for you to add your own choice of fl avours, in the sizes and cuts you are ac-customed to as well as some very chunky thick slices of pre-cooked turkey, ham, beef etc. which are great in a long roll for a picnic or with a summer salad. We talked to Chris, the manager at the Las Chafi ras store, who was pleased with

our interest in the variety on offer and told us some even better news - from now on all three of the stores will have a special offer in at least three of their meat products every week.

He also gave us the inside track on some new lines due in round about the time this newspaper hits the street. The fi rst is a whole new range of ice creams which are arriv-ing just in time for what we hope will be a sunny summer. There’s a whole new range of frozen barbecue food which we’ll be featuring in the near future and, glory of glories, a range of Gregg’s the bakers specialities just ready to warm through and savour.

See you at Iceland.

“Just knock on the door”

lanzarote

CateRING Class CUIsINeThe cookery school at IES Zonzomas opens their

doors to clients every Tuesday from now until the end of term.

If you’re in Lanzarote, call in at the capital’s cookery school at Calle Doctor Barraquer for a treat at bargain prices. It’s not a huge menu, just two or three items in each section, these are students after all, but everything is prepared and served under the expert eyes of their tutors. Bookings from 2.00pm to 3.30pm, doors close at 6.00pm and places are limited. Reservations and more info. 928 813 052 or 600 347 737.

Demonstrations

WIN a CooKeRy CoURseIf you’re up in Santa Cruz for the May fiestas just as

our newspaper comes out, drop into La Isla bookshop in Calle Imeldo Seris to catch the last of a series of cookery demonstrations.

Friday May 4 at 5.30pm there is a show cooking demonstration on preparing food with a Thermomix and the following day at 11.30am, a demonstration on how to decorate cakes and biscuits by Arje Cake Shop and Cookery School. If you buy a cookery book during your visit, you will automatically be entered into a free draw to win a cookery course at Arje.

güímar bodegas

WINe WINNeRsWe mentioned last issue, the success of Brumas de

Ayosa, but it wasn’t the only wine from the Güímar valley to take a prize in the recent Agrocanarias awards.

guía Peñín

VUlCaNo WINesA young family business in Lanzarote has managed

a mention in the prestigious Guía Peñín of Spanish wines.

It’s a small company with a big projection thanks to taking part in a regionalisation programme run by the local Chamber of Commerce. In a short time it has achieved a good name for itself nationally and internationally. Two of their wines were selected for the guide, Vulcano de Lanzarote Malvasía Volcánica Seco and Vulcano Dolche Moscatel both award-ed 90 points in this famous guide to wines which lists over 9,800 wines from over 2,000 bodegas. The bodega is in Tías and was a family dream which started to become reality in 2009.

Four of the area’s bodegas ran up a total of three golds and a distinction. A ‘Gran gold was taken by Contiempo Vidueño 2011, golds for Brumas de Ayosa dry white and Calius Reserve red 2008 and a special prize for the best image and presentation to Momentos 2011.