La Vuelta Route Through Garrucha Has Been Updated.
It has been very hard to find exact information about the route La Vuelta will take through Garrucha and Mojacar but Garrucha town hall have posted this, so you would hope they know which roads need to be closed.
It is fairly self explanatory but is different to the last route I published. I f anyone knows the exact route further along please let me know.
If you’re in the UK be sure to catch the highlights at least, they are on ITV 4 at 7pm on Weds 30th August.
Not being golfers the beautiful restaurant at Desert Springs doesn’t normally feature when we are recommending a venue. This week we were guests of good friends celebrating their wedding anniversary.
Desert Springs offers a lot more than Golf, there is a Cricket Academy, conveniently located within the resort, within walking distance from team accommodations, comprising an international size world-class quality grass pitch complemented with floodlights, shower and changing facilities. A number of County teams use it for winter and pre-season training camps. They also host Football, Cycling and Tennis camps, have a fully equipped fitness centre and there is the Gym, developed in consultation with Daley Thompson. Ian Botham has a villa here and can often be seen in and around the area.
There is a good choice of places to eat. The Deck at the Club House offers a wide choice of light lunch time food available through daylight hours, including tasty soups, tapas, salads, burgers, pasta, wraps and filled ciabattas.
The Crocodile Club Restaurant & Rosewood Bar. The ‘Croc’ features an eclectic menu of Mediterranean, Pacific Rim and Thai dishes, along with fresh fish and grills, Pastas and Pizzas and Desert Hamburgers; lots for kids and something special for the adults. Tables are available in the restaurant around the open fire or on the terraces or outside in the semi-secluded terraced garden. The restaurant is open for lunch and/or dinner according to the season.
El Chiringuito Pool Bar, serves light lunches and a range of superb healthy fruit punches of the innocent and more grown up variety, the pool bar is a great place to lounge and shoot the breeze.
The Cave Bar, known as La Cueva del Almanzora, this original but refurbished cave has a really cool bar and offers an extraordinary private meeting room and exclusive and atmospheric private dining facilities in its underground gallery.
We went to the El Torrente Restaurant, it is known for its fine Spanish dining including several very special local dishes and fresh fish. It is in a beautiful setting with a relaxing and welcoming atmosphere. The main restaurant is open every day for breakfast, lunch and dinner. It also provides a Bar and Deck Menu with a wide choice of light lunch time food available through daylight hours, including tasty soups, tapas, salads, burgers, pasta, wraps and filled ciabattas. We ate from the Chef’s Selection Menu..
CHEF´S SELECTION MENU
STARTERS
Chilled Cream of Almond Soup with Honeyed Croutons and Sweet Tomatoes
Raf Tomato Salad with Longfin Tuna and a Garlic and Parsley Oil
Lightly Battered Pickled Fish with a Carrot Dressing
Iberian Pork Cheek and Goat´s Cheese Vol au Vent
MAIN COURSES
Slow Roasted Pork Shank with a Black Pepper Sauce
Accompanied by Hassleback Potatoes and a Courgette and Yellow Pepper Ratatouille
Baked Swordfish Steak in a Tamarind and Ginger Sauce
Accompanied by Vegetable Basmati Rice
Creamy Rice with Squid, Prawns and Tarragon
Vegetarian Dish – Pasta with a Creamy Wild Mushroom Sauce
CHEF´S SPECIAL RECOMMENDATIONS
Pan Fried Iberian Pork End Loin with Sautéed Garlic and Apple Vinegar
Accompanied by Hassleback Potatoes and a Courgette and Yellow Pepper Ratatouille
Pan Fried Fillet of Norwegian Salmon with a Dijon and Maple Syrup Sauce
Accompanied by Vegetable Basmati Rice
Lamb Chops with Mint Sauce
Accompanied by Hassleback Potatoes and a Courgette and Yellow Pepper Ratatouille
Grilled Fillet Steak 200g / 250g
Accompanied by Chips and Salad
Sunday Roast- Please ask the waiting team for further details
Accompanied by Roast Potatoes and Seasonal Vegetables
DESSERTS
Chilled Coconut Custard
Apple Crumble with Ice Cream
Orange and Chocolate Mousse with Strawberries
Fresh Fruit Salad
Starter, Main Course, Dessert and Coffee
A couple of the “Big Boys” opted for the large steaks and the clean plates told their story. I had the tasty Pork Shank. The ladies had the Cod and Duck and all were very nice. The Muga was a good choice of wine and the “special” chocolate brownies and coffees rounded off a lovely evening.
Desert Springs is well worth a visit for a celebration with friends or a special meal for two.
I can’t comment on price as we were guests but we found it very reasonable! Check out their web site here for lots of information, as we haven’t been to the other restaurants I have used some of their text but I’m sure Desert Springs won’t mind the publicity and we intend to visit the Croc bar soon..
This video gives a “taste” of the restaurant, the sound is not essential!
The Plaza de Torres in Vera will host the tribute show “We Love Queen” from 22.00 on 19th August. It promises to be a spectacular celebration in Dance and Music of the popular band.
The annual cycling tour is passing though here for the first time in a few years, why not give them all a cheer and then nip into a bar for lunch.
The cyclists leave Lorca at 12.30 and pass through San Juan de los Terreros about an hour later. It passes Garrucha at around 14:00 and then climbs up to Mojacar pueblo and through Turre at around 14.30 so plenty of chances to see them.
We normally pick our Olives in early November. It proves very popular with guests. Some like to join in for an hour or two, others like last year spent three whole days helping out and very grateful we were to. Whether guests help for 10 minutes or three days they all enjoy the trip to the press to see for themselves the process of producing Extra Virgin Olive Oil from fruit they have helped to pick. We have 55 trees and hope to get around a tonne of Olives but it varies from year to year. The yield also varies depending mainly on the water content, a lot of rain before harvest will result in around 1 litre of oil from 25KGs to 1 litre from around 20Kgs of Olives.
We pick the fruit over a three day period, it is important not to leave the Olives any longer than 72 hours before pressing as this increases the acidity of the oil. The fruit is gathered by combing the branches with small plastic rakes so they fall onto large nets spread under the trees, these are then emptied into our trailer for transport to the press.
At the press the Olives are cleaned and separated from any leaves and twigs and then the Olives are “Cold pressed” at around 35º to release the oil from the water. Depending on which press we use either we bottle it ourselves or they do it for us.
It’s not all hard work though. We try to enjoy a nice lunch each day during the picking and when we go to the press we have a nice coffee and tostado while the pressing is taking place followed by a long lunch on the way home.
We still have some availability during the beginning of November if you would like to help while enjoying a break at Finca Arboleda.
Liquid Gold
Spain is the largest olive oil producer in the world, accounting for 44 per cent of the world’s annual supply, and the country’s love affair with the diminutive fruit shows no sign of decline despite new challenges.
With an estimated 340 million olive trees, Spain produces around 1.2 million tonnes of olive oil per year, enough to fill 400 Olympic swimming pools. About 45 per cent of the country’s olive oil is produced in the Andalucian province of Jaen, where olive plantations occupy 590,000 hectares including 66 million trees. These account for a fifth of the global olive oil supply, with the region producing more than the entire country of Italy, the world’s second-largest manufacturer. Olive trees are said to have been introduced to Spain by the Phoenicians almost 3,000 years ago, but it was the Romans who started large-scale production, with the Moors later introducing improved growing methods.
Fruity facts:
There are over 100 varieties of olive grown in Spain, but only 24 are regularly used to make oil.
Olive trees live on average for 3-600 years, with some of the world’s oldest examples found in Spain. One individual in Tarragona is said to be over 2,000 years old.
Despite leading the global production ranking, Spain with 11.3 kilos is runner-up to Greece (12.8 kilos) in terms of per capita consumption.
The Spanish word for oil, aceite, is derived from the Arabic word al-zait, which literally translates as ‘olive juice.’
There are four types of virgin olive oil, extra virgin, virgin, ordinary virgin and lampante, all of which differ in acidity with extra virgin, the highest grade, having the least.
I found this fun video on YouTube and have promised myself that I will make one this year.
We normally pick our Olives in early November. It proves very popular with guests. Some like to join in for an hour or two, others like last year spent three whole days helping out and very grateful we were to. Whether guests help for 10 minutes or three days they all enjoy the trip to the press to see for themselves the process of producing Extra Virgin Olive Oil from fruit they have helped to pick. We have 55 trees and hope to get around a tonne of Olives but it varies from year to year. The yield also varies depending mainly on the water content, a lot of rain before harvest will result in around 1 litre of oil from 25KGs to 1 litre from around 20Kgs of Olives.
We pick the fruit over a three day period, it is important not to leave the Olives any longer than 72 hours before pressing as this increases the acidity of the oil. The fruit is gathered by combing the branches with small plastic rakes so they fall onto large nets spread under the trees, these are then emptied into our trailer for transport to the press.
At the press the Olives are cleaned and separated from any leaves and twigs and then the Olives are “Cold pressed” at around 35º to release the oil from the water. Depending on which press we use either we bottle it ourselves or they do it for us.
It’s not all hard work though. We try to enjoy a nice lunch each day during the picking and when we go to the press we have a nice coffee and tostado while the pressing is taking place followed by a long lunch on the way home.
We still have some availability during the beginning of November if you would like to help while enjoying a break at Finca Arboleda.
Liquid Gold
Spain is the largest olive oil producer in the world, accounting for 44 per cent of the world’s annual supply, and the country’s love affair with the diminutive fruit shows no sign of decline despite new challenges.
WITH an estimated 340 million olive trees, Spain produces around 1.2 million tonnes of olive oil per year, enough to fill 400 Olympic swimming pools. About 45 per cent of the country’s olive oil is produced in the Andalucian province of Jaen, where olive plantations occupy 590,000 hectares including 66 million trees. These account for a fifth of the global olive oil supply, with the region producing more than the entire country of Italy, the world’s second-largest manufacturer. Olive trees are said to have been introduced to Spain by the Phoenicians almost 3,000 years ago, but it was the Romans who started large-scale production, with the Moors later introducing improved growing methods.
Fruity facts:
There are over 100 varieties of olive grown in Spain, but only 24 are regularly used to make oil.
Olive trees live on average for 3-600 years, with some of the world’s oldest examples found in Spain. One individual in Tarragona is said to be over 2,000 years old.
Despite leading the global production ranking, Spain with 11.3 kilos is runner-up to Greece (12.8 kilos) in terms of per capita consumption.
The Spanish word for oil, aceite, is derived from the Arabic word al-zait, which literally translates as ‘olive juice.’
There are four types of virgin olive oil, extra virgin, virgin, ordinary virgin and lampante, all of which differ in acidity with extra virgin, the highest grade, having the least.
I found this fun video on YouTube and have promised myself that I will make one this year.
Sweet California are a popular female Spanish band and they will perform in the Bullring on Saturday.
Formed by Sonia Gómez, Alba Reig and Tamy Nsue. They have achieved success thanks to the albums “Break of Day”, “Head for the stars” , with which they were awarded discs of gold and platinum in Spain, with their last album “3” again set to break records of sales they will tour throughout 2017. Sweet California have more than 300,000 followers on Twitter and 500,000 on Facebook , plus more than 85 million views of videos on Youtube . Sweet California’s songs on Spotify have been heard by more than 390,000 people.
Enjoy singing along with Sweet California to the songs that you know by heart, “Vuelves”, “Hum”, “Good life”, “Empire” and many more. Do not miss out on the chance to enjoy Sweet California in concert, on a night you will never forget. The popularity and affection Sweet California are receiving is growing all the time, both in Spain and Latin America, where they will arrive in 2017 with the “Ladies tour” . They are in great form and they have already obtained Platinum Discs, with more than 100,000 discs sold, as well as MTV Awards and Prizes Los 40 . Now they are coming to the city … Come on!
Prices: There is a single price for the Vera concert, € 21 (General). Tickets for the Sweet California concert in Vera are available on the RedEntradas.com website and on the phone 958 10 81 81 (Monday to Friday from 10:00 a.m. to 12:00 p.m.). Also on the official website of Sweet California.
You can catch a taste of them here if you can not wait until 22.00 on Saturday.
The accommodation was great. Very well equipped, very clean and lots of attention to detail. We would highly recommend if you want peace, quiet and comfort. The area is also lovely with lots of places and beaches to explore. Eating fresh figs every morning and picking lemons for a gin and tonic in the evening… What more could you ask for. The owners were also great and very helpful.
N&D just left “The Old Stables” after a 2 week stay and posted this review here.
(We do advertise on Owners Direct but always recommend that guests book direct with us and save their commission)
On Friday 11th August Pastora Galván will perform in El Palmoral in Vera. Daughter of José Galván , she studied Flameco at the Seville dance school between 1990 and 1998, during which time she began her first professional work. She has performed all over Latin America, USA and Europe with the Company of Israel Galvan, her brother. It should be quite a night, it starts at 22.30, don’t be late.
The following night Saturday 12th August sees a Flamenco singing and dancing recital by “Entre Carrillos y Carretas”. Sung by Cristo Heredia, Edu Garcia, and Antonio García, guitarist Antonio Luis López and Eduardo Aguilera, Percussion Moi Santiago, Mariángeles Carrillo, Mariángeles Hernandez, Carmen and Alba Segura. Support is provided by the students of the School of Flamenco de Andalucía of Vera.
Both of the events are free and are sure to be well attended.
Not being golfers the beautiful restaurant at Desert Springs doesn’t normally feature when we are recommending a venue. This week we were guests of good friends celebrating their wedding anniversary.
Queen Tribute Act Like You’ve Never Seen Before.
We normally pick our Olives in early November. It proves very popular with guests. Some like to join in for an hour or two, others like last year spent three whole days helping out and very grateful we were to. Whether guests help for 10 minutes or three days they all enjoy the trip to the press to see for themselves the process of producing Extra Virgin Olive Oil from fruit they have helped to pick. We have 55 trees and hope to get around a tonne of Olives but it varies from year to year. The yield also varies depending mainly on the water content, a lot of rain before harvest will result in around 1 litre of oil from 25KGs to 1 litre from around 20Kgs of Olives.
At the press the Olives are cleaned and separated from any leaves and twigs and then the Olives are “Cold pressed” at around 35º to release the oil from the water. Depending on which press we use either we bottle it ourselves or they do it for us.
We had a fabulous stay.
