Moose Bourginon. Gothenburg, Sweden
September 2019
Slow-cooked moose is incredibly tender, and with a gamey flavour it works perfectly with the depth of the red wine and earthiness of the mushrooms of a Bourginon.
Coffee. Bosnia
June 2019 Traditional Bosnian coffee is potent - strong, thick and bitter, served beautifully in a copper dzezva, on a tray with a small ceramic cup, sugar cubes and rahat lokum sweets. Made using a different process to that of Turkish coffee, place a sugar cube under the tongue to dissolve as the coffee is sipped. Try it at Cafe de Alma in Mostar, with cosy furnishings and a shady terrace, the friendly staff roast their own beans in their bright yellow 1991 roasting machine, and are more than happy to impart all sorts of interesting information on the coffee preparation process and drinking ritual. They also serve tempting homemade juices and cordials. Trendy espresso based coffee bars are popping up all over. At Melody Art Caffe in Konjic, Cejf coffee roasters from Sarajevo make lovely flat whites with their own roasted bean, albeit served a little oddly with a cinnamon grinder, and there's a music space downstairs too.
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