Desert island dishes: Recipes from the World's Top Chefs

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The octopus at the Restaurante do Forte, a restaurant within a 17th century fortress in Funchal, was exceptional. This restaurant is on the pricier end of the scale, but if you have the budget for it, I’d highly recommend it. Carne de vinha d’alhos It is usually served on plain steamed rice to soak up all that flavorsome juice and curry spices. Other condiments include chutney, raita (yogurt), and tamarind sauce. 4. Lovo Food Photo credit: @ wellbeingfarm_fiji

Most important tip: all appliances should be off when you enter the cooking menu. If they are not, turn them off and then exit/re-enter.This was caused by the temperature variations during sea voyages, and this is how Madeira wine came to be. Where to drink Madeira wine in Madeira In Madeira you will find tens of passion fruit varieties with different flavours. Some are sweet and some not so much. Try as many as you can to compare. They are all delicious! Poncha is a traditional alcoholic drink made with aguardente de cana (sugar cane rum), sugar, and lemon juice. There are two main types that you can try. Being an island in the middle of a vast ocean, it’s no surprise that seafood is integral to Madeira cuisine. And lapas (limpets) are the must-try seafood here.

It’s normally served with milho frito (fried cornmeal), a typical Madeira side dish similar to polenta. Traditionally it’s served at Christmas time, but in reality it’s eaten all year round. Where to eat carne de vinha d’alho in Madeira Espetada originates from the town of Estreito de Câmara de Lobos, and of course, restaurants here are renowned for serving the best espetada in Madeira. One that keeps coming up as one of the best is Restaurante Santo Antonio.The tables here already have the espetada hook built in. This fish soup is usually served in a separate bowl or mug and accompanied by a root crop – taro, cassava or kumala with chili and lemon to taste. 10. Vakasikera (Shredded Cabbage with Fish in Coconut Milk) Photo Credit: nomadicyogini26Eaten warm or cold, this dessert pairs well with ice cream or it’s delicious just on its own. 12. Nama (Sea Grapes) with Miti (Fresh Coconut Milk) Photo Credit: Sue Lawe Referred to as "everyone’s favourite nonno" - he’s written more than a dozen best-selling Italian cookbooks.He has worked across and owned some of londons top Italian restaurants and he regularly appears on tv screens with “infectious enthusiasm and energy and a greedy need for good food”. Top Tip: Try this dish before visiting the Mercado dos Lavradores in Funchal, where you can see the fish for sale in the market. Don’t let the appearance of this scary-looking creature from the depths put you off trying it, or you’d be really missing out. Where to eat espada com banana e maracujá in Madeira

The fish cubes are then rinsed well and placed in a colander to dry and then placed in a large bowl with finely chopped onions, tomatoes, chilies (to taste), and coriander. Fresh coconut milk is then poured over this mixture until it is fully submerged. This is placed in the fridge and brought out just before serving. It is absolutely delicious; there’s no fishy smell or taste to it, only a fragrant hint of lemon. 2. Purini (Pudding) Photo Credit: sugar__diaries It is a pretty spectacular Madeira dish, especially when it is presented to you at the table. It’s normally served on a metal skewer hanging vertically off a hook, with a piece of butter on top that melts and drips down the skewer and over the meat. Fresh nama (sea grapes) is very popular and can be found almost daily in local markets. Rich in iodine it has become popular with Fijians of all races due to its nutritional value, low cost, and delicious taste when served with fresh coconut milk.Madeira wine originated in the 18 th century, when the island started exporting wine to the rest of the world. They found that the wine that wasn’t sold and was returned home was much more aromatic and flavourful than when it first left the island. Depending on the region’s recipe, the mixture is wrapped whole or in dumpling size pieces in banana leaves and baked in the oven or lovo, boiled or steamed like a pudding. A sweet sauce of coconut cream and brown sugar is prepared. This is poured over the sweet dumplings and it soaks through to create a beautiful blend of soft luscious dumpling. 5. Fresh Goat Curry Despite it being a traditional Christmas dish, you will find it in a lot of local restaurants throughout the year. I tried it in O Calhau Restaurant in Funchal and it was fantastic. Tropical fruits Rhodes’ cuisine always had a rich variety in flavours. Basic ingredients used in the island’s recipes are wheat and olives thanks to the land’s fertile grounds which facilitate cultivation. Delicious meat, fresh fish and seafood based dishes, as well as a wide variety of desserts made with cereals, olive oil, nuts, fruits, honey and herbs, compose the uniqueness of Rhodes’ cuisine.

This is probably the closest thing to Madeira street food. I tried it as part of a food and drink tour, one of the top things to do in Funchal. During the tour, the guide explained that this espada sandwich is eaten by locals on their way home after a night out drinking and partying. When asked to describe himself in 5 words he has said:“Italian, passionate, extroverted, loud and temperamentalWhen Jamie Oliver was asked what he learnt from Gennaro he said simply - “everything…heart, soul, romance, fantasy - every nice word you can say.”