Talk of the North > Previous Issues > Issue 19

Mallorca Science Museum in Alcudia
Port Publications Opens New Offices
Cheers at Wine Festival
Silver Service
A Family Affair
Letter to the Editor

Recipe - Chickpeas, Chorizo & Coriander

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The old power station in Puerto Alcudia could be turned into an ultra-modern Museum of the Arts and Sciences, according to new proposals from the Mallorcan government.

The facilities, which were taken out of service several years ago, have long been an eyesore on the coastal area between Puerto Alcudia and Alcanada, and the plans currently being considered would be to combine the proposed museum with a park area and walkways linking the two communities with the commercial port area. The proposal was presented to Alcudia council by president of the Mallorca Council Maria Antonia Munar and welcomed by Alcudia mayor Miquel Ferrer.

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The tourist magazine Holiday in Puerto Pollensa and your local news sheet Talk of the North have moved into new premises in C/Llebeig, Pto Pollensa.

The advertising and editorial office is conveniently located just off the main square and will be open on Mondays to Fridays from 10am to 1pm, and from 4.30pm to 6.30pm. So now you can be sure of picking up your copy of Talk of the North every fortnight, and we will be happy to accept crossword entries, news of forthcoming events and your advertisements for the paper. Plus there is a selection of second-hand English paperbacks (free borrow or swap but there are collecting tins for the local animal refuges placed at eye level!). So, pop in and say hello, once the electrician has been you may even be offered a cup of coffee!

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Some 35 vineyards from all over the Balearic Islands were represented at the Pollensa Wine Festival during the weekend of April 21st-23rd -- and crowds of people flocked to the Cloisters to taste the goods.

There were reds, whites and rosados from the main wine-producing centres in Mallorca such as Binissalem, Petra and Santa Maria, and also from smaller vineyards including the new Mortitx winery in Pollensa and its Pollensa/Alcudia neighbour Ca's Vidalet. Ibiza and Menorca had a presence at the festival which was open to trade and press visitors on the Friday, and to the general public on Saturday and Sunday.

There was no entrance charge, but visitors paid 5€ for a guide to the exhibition and an elegant engraved glass with which to taste the wines of their choice. Throughout the weekend a stream of people passed through the Cloister gates, creating a noisy, bustling atmosphere, particularly on the Sunday morning when market-goers added to the throng.

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The Ivy Garden restaurant in Pto Pollensa had an added attraction one evening last week – some beautiful silver jewellery.

The jewellery is made in Sri Lanka for the White Leaves Jewellery company run by Helena Clegg, and, while she was on holiday here, Helena displayed the bracelets, earrings, brooches and necklaces for Ivy Garden clients to enjoy.

Helena, pictured below, was working as a marketing executive when a friend in Sri Lanka asked for her help in setting up the White Leaves business, and originally just handling this side of things was all Helena planned to do. Then, tragically, her friend died, and Helena decided to continue the company as a tribute to her memory.
“I knew very little about jewellery, and what was needed,” Helena admitted, “so the first thing I had to do was learn fast!” And learn fast she certainly did. After negotiating with silversmiths in Sri Lanka, the White Leaves company (the name comes from the leaf of the bodhi tree, the sacred fig under which Buddha was meditating when he achieved enlightenment) was born and has gone from strength to strength. The jewellery itself is superb, many designs based on the graceful leaf shape, and would certainly make unique gifts for that special occasion. So watch out for notices of Helena's next exhibition, or you can contact her by e-mail on helena@whiteleavesjewellery.co.uk.

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It’s a real family business at JK’s in Puerto Pollensa! The bar opened on April 14th with Jane and Kev Park behind the bar (yes, that’s where the J and K come from) their daughters Ellie, aged 11 years, and Charlotte, 9, scurrying about with serviettes and plates of coca, and then overseeing the whole business was Kev’s mom and Jane’s dad.

The family have been coming to Mallorca for holidays for more than eight years, and when they heard that the bar on the Formentor Road was for sale, decided to take the plunge and move out to Puerto Pollensa en bloc. The bar has been completely refurbished with two large (2m) TV screens and two other flat TV screens so that customers can get a great view of their favourite sports teams in action during the World Cup and other events.

Pride of place in the bar, however, goes to the shelves of trophies won by young Ellie and Charlotte who are both Tai-kwan-do champions. Ellie is British, English, Scottish, Welsh and Irish champion at her belt level, while Charlotte is British and English champion at hers, and the girls will be going back to the UK for further championship bouts later this year.
Mum, Jane, is clearly very proud of her talented youngsters, and is keen to hear of any Tai-kwan-do clubs in the area. I’m sure it won’t take long for the girls to add Balearic Champions to their list of successes, either! We wish them well in their sport and the whole family with their new venture, JK’s.

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"We have just arrived in the Port, with the intention of purchasing a property, which has been our dream for many years - we are now seriously reconsidering.

We were absolutely horrified and bitterly disappointed to find the Tex-Mex in place of the Fisherman's Cottage, which was surely one of the landmarks of the Pine Walk. We counted over 40 tables, some of which had encroached on the walkway; saw a hideous, over-large sign, and a life-size model of a Red Indian - not to mention the tomato ketchup bottles!!

The Port is often described as the 'jewel in the crown' of northern Mallorca - where are the Planning Officers? where are the Town Fathers? It will not take much to turn the area into Magaluf - do the people of Pollensa care about losing a sizeable number of their British residents, loyal visitors, and high-spending customers, who will soon sell up and move to pastures new - leaving apartments and hotel rooms for a very different clientele, with very different attitudes to preserving the natural beauty of the area.

We can only hope that sufficient numbers of people will speak out before it's too late - some things in life are worth fighting for!! Tex-Mex won't be poor as a result of this opposition, but the reputation of the Port will be if they stay ....

Sincerely,
Colin and Jill Tattle"

Editor's reply: Many people have expressed their fears over this type of restaurant being opened in that particular area of the port. Talk of the North has spoken with Miquel Sabater, the chief councillor for Puerto Pollensa in charge of tourism. He was aware of the concern, but pointed out that since the area where the Tex-Mex has opened was made a commercial zone in 1990, there was no legal way the council could refuse a restaurant licence, but he said that he would be watching developments closely and any infringement of local planning laws would be stopped. The council has acted recently and ordered the Tex-Mex to take down its signs.


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As the weather warms up, our thoughts have turned to an ice-cold beer and some tapas on the terrace or balcony. Here are two recipes which have bags of flavour and are easy to make. Both will serve about 8 tapas portions or 4 starter portions.

Chickpeas, Chorizo & Coriander

• ½ onion – finely chopped
• 2 cloves of garlic – crushed
• 2 x 400g tins chopped tomato
• ½ tsp chilli powder
• 2 x 400g jars chickpeas
• 1 pack fresh coriander roughly chopped (keep the stalks)
• 8 small fresh cooking chorizos (or ready to eat chorizo cut into small chunks)

Fry the onion with finely chopped coriander stalks and add the garlic, tomatoes and chorizos.
Now add a pinch of sugar to overcome any bitterness
Gently cook for about 10mins whilst adding the chilli powder
Add chickpeas and cook for a further 2mins
Remove from the heat, sprinkle chopped coriander on top and serve with crusty bread

TOP TIP: If you use fresh chorizo, just boil it for 30secs beforehand as this gets rid of the fat leaving just the flavour

Asparagus with crispy bacon and blue cheese dressing

• 2 bunches asparagus
• 4 rashers back bacon
• 200g blue cheese
• little cream or full milk

Cut off the tough part of the asparagus stalk and cook (boil or steam) for about 5 mins until tender but still al dente (i.e. crunchy).
Dice the bacon and fry or grill until crispy
Place the blue cheese in a food processor with the cream or milk and whisk until you have the consistency of double cream
Arrange the warm asparagus on each plate and sprinkle with bacon. Now spoon the blue cheese dressing all over.

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Contact
Ann MacDonald, C/Llevant 46, 2d, 07470 Puerto Pollensa.
Fax 971 864 163
E-mail: carduusann@yahoo.co.uk

Advertising & Editorial Office:
C/Llebeig s/n, bajos (near the square) Puerto Pollensa
Tel: 971 864 703
Mobile: 618 163 478
Opening hours: Monday to Friday 9am-1.30pm