G'day. If you're new here, and you are interested in the Melbourne food and drink scene you may want to subscribe to my RSS feed or the email newsletter below. Thanks for visiting and enjoy eating and drinking in Melbourne. Cheers.
I‘m spending two hours a day in the Apple lecture theatre accessing the fast broadband network as we are still wind-up internet at home.
It’s a stones throw from my old work stamping ground of Soho, the tiny streets bordered by Regent and Wardour Streets.
My big food find is Fernandez and Wells on Beak St with whole jamons (hams) hanging in the window. But Beak St is too close to Carnaby St for my liking and I stroll around to Lexington St where there is a second smaller store opposite my old favourite Andrew Edmonds.
Andrew Edmonds with its tiny tables, mismatching chairs and dark interior was always a spot for furtive job interviews and romantic trysts. How different Fernandez and Wells is with the bright line shining across the five whole legs of jamon hanging in the window.
The hams here are carved off the bone something we can’t do in Australia because it is illegal to import the bones incase of the import of porcine disease (something the UK has survived).
I sip a Seria da Estrella 2007 Albarino which costs five quid and order a 21 quid ($50) plate of jamon with manchego. To be precise he carves me thick slices of 36 month old Jamon Iberico de Bellota by Erostine Liidelee Fundacion Monte Mediterrano dehesa San Francisco , Huelva (I’ve no idea what all that means).
The jamon is thick with stripes of the porcine fat and I even have a chunk on my plate which I suck down.
The can’t be many better ways to spend an afternoon, assuming you have the cash.
Related posts:
- Lunch most popular:Movida Spanish chef Frank Comorra is a laugh. When he sent...
Related posts brought to you by Yet Another Related Posts Plugin.
{ 7 comments… read them below or add one }
That’s my idea of heaven.
Sounds and looks lovely. On a recent visit to Madrid, I discovered that there is really an art to slicing the jamon and that it should in fact be sliced thinly not thickly so that it really melts in the mouth. I’m not sure you’ve been to Spain, but do check out the jamon there - what you paid is way overpriced. You should be able to get something similar, including a small bottle of local red as part of the Menu Del Dia for *under* 10 Euros!
Oh…and here’s a pic for you:
http://photos-g.ak.facebook.com/photos-ak-sf2p/v235/149/87/561130332/n561130332_2859414_2611.jpg
Leila, you are right the Jamon is expensive in the UK as well as Australia. Jammed it up in Spain plenty of times but am only on a quick tour this time and am not making the continent this time.
Sounds like you’re having a great time. The jamon is from the Iberian pigs from Huelva. Guess Erostine Liidelee was the producer.
Check out http://www.fundacionmontemediterraneo.com/english/home-e.html for some more on the jamon/pigs
Oh god. I think I may have another Jamon craving a-coming, despite the Jamover I had the last time.
Now I’m back I’m craving it again. Leila, in spain it’s always tended to be hand cut and thicker rather tan thinner though you are right the thiner the better to melt on the tongue.