Whenever we visit Spain, we waste no time in adopting the local eating habits, especially the tapas. Our fabulous suppliers always provide us with the inside running on who are the best in town, and we are quick to take them up on their recommendations. We really love how this small, shared plate presentation allows us to experience so many different ingredients and flavour combinations, in just one sitting. With some tapas bars having their own particular specialities, we have been known to frequent more than one during the course of the evening as we explore the variety of dishes readily available.

Back at home, we love to take a Sabato Spanish culinary journey by making our own tapas and we have sourced everything you would need in the way of authentic ingredients to readily achieve this. Thinking of this summer and relaxed al fresco dining, we asked Julie Le Clerc to create a collection of exquisite tapas dishes for you to enjoy over the season ahead. Julie has created a fabulous group of recipes, showcasing not only her own undeniable talent but including so many of our unique tapas ingredients. For seafood lovers, Julie presents grilled scallops with nduja butter and paprika prawn & chorizo skewers, while vegetables take centre stage with charred onion petals with porcini bruschetta and Spanish chickpea fritters. Equally delectable, are the baked salami antipasto bites and the Catalan tomato bread with artichokes and anchovies. We hope you enjoy Julie’s recipes as much as the team at Sabato does, and that you will be inspired to make your very own tapas to share with family and friends, over the months ahead.



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