Fresh as a sweet Sunday morning

You’re looking at freshly shucked Pacific oysters sourced straight from the salty waters of the Portuguese Ria Formosa nature reserve. Assisted by my trusty guide ‘Ze’ (pictured above) the local fisherman who has been at one with these waters all his life, I had the pleasure of sampling these delights – the best oysters I have ever tasted in my life.

And all in the name of work. Currently in the final throws of amends, tweaks and proofs, the latest issue of UNIQUE magazine – the official publication for luxury golf resort Quinta do Lago – is soon to be hitting the press. Commissioned to editorially manage the magazine, as well as write many of the features, I immersed myself in the Quinta way of life for four whole days to truly understand what it is to be at one with an abundance of wildlife and have indulgence on tap.

From morning Pilates on the shaded decking and gorging myself on succulent rare steaks cooked by head chef Liam Kirwan of Hawksmoor fame to experiencing my first ever golf lesson and cycling the bike trail that meanders through the natural salt marshes, I returned home with sun-kissed skin, a full tummy and a love of the Algarve.

Soon to be set in print, I can’t wait to hold the finished product in my hands.

 

 

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