‘Wearing his trademark hat, the Lebanese chef Joe Barza joined resident chef Osvaldo Silva’

A BBQ with a twist

Well-known Lebanese chef Joe Barza joined Osvaldo Silva, executive chef of Conrad Algarve, at Dado Q for a BBQ Brunch under the sun

N

ot only were the stars shining at the Gourmet Culinary Extravaganza, but the sun also made quite the appearance as the gastronomic event of the year continued at the Conrad Algarve hotel in Quinta do Lago. On Sunday the 30^th of October, around 60 guests gathered at the hotel’s poolside restaurant Dado Q for a Lebanese-inspired BBQ Brunch with Portuguese wine pairing.

 

Flying the Lebanese flag was Joe Barza, a television personality and respected consultant who is credited with reviving Lebanese cuisine and raising the profile of Middle Eastern cooking on a global scale. Wearing his trademark hat and sporting a quirky earring with a miniature fork and spoon, the Lebanese chef joined resident chef Osvaldo Silva, who heads up the hotel’s restaurants, for a lunch with a twist: a BBQ Brunch featuring both Lebanese and Portuguese specialities.

 

The autumn sun shone on the pretty poolside setting as the cold starters were presented: a trilogy of hummus with seared marinated tuna and shawarma spices; and an “Assadura” Monchique style. From the barbecue came fish tawouk and beef Alopean-style brochette courtesy of Joe Barza, and pork belly & piri piri chicken “Rui style” and Dado seafood mix kebabs from chef Silva.

 

Among the vegetarian options were goats cheese, watercress and nuts; cous cous with grilled vegetables and dried tomatoes; and roasted pumpkin with spinach yoghurt dressing and pecan nuts. The salad menu featured cabbage tabbouleh, and muxama (cured tuna) carpaccio & marinated fish eggs. Finally, the desserts consisted of maamoul crackers with vanilla ice cream and pulled Lebanese cotton candy topped with pistachio powder; and “torta de Azeitão”, creamy cinnamon and pomegranate sorbet.

 

As ever, the excellent team of Portuguese sommeliers were on hand with a careful selection of Portuguese wines at the Wine Bar, this time from duo António Lopes (executive sommelier of Conrad Algarve) and Nuno Jorge (sommelier and creator of Cacao di Vine wine chocolates). Together, they presented a selection consisting of: Campolargo Bruto (Bairrada), Covela Avesso (2013, Vinho Verde), Redoma Reserva White (2015, Douro), Três Bagos Sauvignon Blanc (2015, Douro), Redoma (2014, Douro), Quinta da Costa (2013, Douro), Quinta das Murças (2010, Douro), Tecedeiras Tawny Reserve Port, and 10 Years Barbeito Boal (Madeira).

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