Not only is the online purchase of whiskey and other distilled products in the UK a frustrating and expensive undertaking for continental Europeans at the moment, but for small distilleries, especially in Scotland, it is currently extremely difficult to completely impossible to sell alcohol into the European Union Member States.

The confusion over the necessary forms to send alcohol currently makes it almost impossible to send even a single pallet of spirits on its way. On both sides of the new border, he said, shippers, producers and trade customers are unprepared to deal with the changed conditions, which also vary from country to country in the EU. While large companies can still ship whiskey across borders in large quantities, small distillers are hard-pressed to find carriers willing to take on the multiplied formalities.

Many importers have sold out of stock, and it is currently impossible for distillers to send new goods to Germany. It is already failing because the carriers are unable to quote transport costs.

Many CEO's and Managing Directors of are complaining that no carrier will accept small shipments of one or two pallets to the EU. Alan Powell of the British Distillers Alliance (in reference to press statements) also does not believe, that the situation will improve substantially once the bureaucracy has settled down. Alcohol shipments from the UK to the EU would be much slower and much more expensive compared to before, because the procedure would remain complicated, because even with the authorities in place, it would still be three times the work compared to before Brexit. And that would hit the small producers much harder than the big companies.

Text: Red / Photos by Unsplash



South African cuisine, - the fabulous result of the meeting of many diverse and remote cultures, brought together in their extravagant flavours, exclusive on TRAVEL and GOURMET.

"An exquisite and intense journey to the senses" This time we will talk about one of the richest and most fascinating cuisines in the world: South African Gastronomy, colourful and multicultural, spectacular for its variety in the mixture of intense flavours and representative of the confluence of navigators and explorers who travelled the ends of the planet.

South African cuisine - the fabulous result of the fusion of very diverse and remote cultures, here converge in their extravagant flavours, the exquisite culinary traditions of multiple African tribes, the intensity of the spices of distant Indonesia and mystical India, the delicious sweet and sour tones of Malaysia and ancient China, the intense spiciness traded by Portuguese sailors, and a variety of European recipes, as well as the elaboration of pleasant wines and unforgettable and original liquors.

A real gourmet trip, where you should taste the "Boerewors", sausages made from a mixture of beef, pork and lamb, seasoned with vinegar, a touch of salt, and spices such as black pepper, cloves, nutmeg, coriander and chili. Indulge in "Amadumbe" a fusion mashed sweet potato mashed with butter and sprinkled with peanuts and drizzled with honey, or a Malaysian meat pie "Bobotie", cooked with egg and accompanied by yellow rice, coconut flavouring, fried sliced banana and extravagant spices.

The "Frikadelle" a version of exquisite meatballs made with beef, pork, lamb or fish mixed with intense notes of Asian spices, or the mouth-watering "Vetkoek" pasties made with fried dough filled with minced meat or in some cases jam, honey or syrup. The "Poetoepap o Pap" side dish made from a soft and delicious white corn paste or the "Sosaties" consisting of lamb skewers, marinated with fried onions, garlic, chillies, tamarind juice and curry. The table should not be missed to indulge in a tasting of the extraordinary "South African Wines" and to taste their authentic liquors such as "Amarula".

SOUTH AFRICA - 2021-06-30 Text: Red. / Photo: Mantra Media by Unsplash



Photo-Collage from talented Photographers by Unsplash




Spring is coming and so is the appetite for fresh, light and easy-to-prepare foods. It is interesting to note the offers on soft drinks, sugary desserts, cold creams and soups, ready meals... but not all of them are healthy, and they are always much more expensive than if you make them at home - and certainly less tasty.

They also leave less room for imagination: as they come ready-made, you settle for the varieties sold instead of using things you already have at home to make variations with different flavours, colours and textures.

SPRING COOKING IDEAS What fresh things can we make that are healthier, fresh, simple and, if possible, without roasting in the kitchen?

VEGETABLE PÂTÉS Hummus, Guacamole, Babaganoush... all these are sold, of course, but you can make much more at home, to your taste, with dozens of different flavours, using leftovers you have in the fridge, adding your favourite ingredients and saving money.

For example, you can combine the hummus ingredients with roasted peppers, or a handful of walnuts, half a cucumber, unsweetened soya yoghurt, dried tomatoes, pickled beetroot, homemade sprouts... and with the same recipe make 4 or 5 different hummus, store them in small containers and have them whenever you want, whether to eat at home or on the go. Make the most of mushrooms, courgettes, aubergines and other seasonal vegetables. Change legumes: use lentils or cooked beans instead of chickpeas. Add fresh herbs: basil, mint, dill, chives. Combine them with other dishes that you can leave ready-made: ratatouille, piperade, roasted vegetable salads, falafel, vegan meatballs, seitan, marinated tofu.

SOUPS AND COLD CREAMS These are the simplest and we all know them: gazpacho, salmorejo, ajo blanco, cucumber soup. Use gazpacho both as a refreshing drink and as an accompaniment to meals. Salmorejo can be used as a snack and as an accompaniment to any meal. You can use it perfectly as a salad dressing. The white garlic, made a little thicker, is great on sandwiches and sandwiches. It can be used as a base for gazpacho and salmorejo to make similar preparations but with other ingredients. For example, salmorejo with red peppers and gazpacho with beetroot and carrots. Don't be afraid to innovate, use the most daring and freshest ingredients.

VEGETABLE SPAGHETTI Use a spiraliser or julienne cutter to make a plate of spaghetti or zoodles of courgette, cucumber or carrot (or all three) in a jiffy. Dress it like a salad or add sauce like pasta. Or all at once. Add cooked and cold vegetables, pickles, salmorejo as a sauce, fresh herbs, nuts, sprouts and whatever else takes your fancy. Although they sell vegetables already cut in this way, it is much cheaper to do it yourself with a spiraliser than to use packaged one

FLAVOURED WATERS One of the things I like most about flavoured waters is to leave the fruit and eat it at the end. The best way to flavour water is to use fresh herbs and herbs. For example peach and mint, lemon, watermelon and mint, cherries and mint, etc. To get the full flavour of the water you have to leave it in the fridge for at least a day. Make a good quantity, at least 1.5 litres, and you will have enough to drink all day long. And to eat, of course.

FRUIT SHAKES AND SMOOTHIES The first summer I spent as a vegan, many years ago now, I did it with fruit smoothies. There were no veggie drinks in any supermarket or anything like that, so as I didn't like coffee I just switched to fruit smoothies for breakfast. Buy all kinds of fruit, even if you don't like them, because the best thing to do is to mix them and drink them all together cool. At home, wash the fruit, peel the ones you can't eat with the skin on (e.g. bananas), cut them into medium-sized pieces and freeze them. When you want a smoothie, take a handful of each fruit and blend it in a blender with water. You can measure the amounts with the glass you are going to use to drink it.

To make a smoothie add some fresh, non-frozen fruit and vegetable drink instead of water. You can also add unsweetened soy yoghurt to take your green smoothies to the next level. Fruit smoothies are super sweet if the fruit you use is at the perfect stage of ripeness. You can also add some vegetables such as carrots and tomatoes, which go well with any fruit. Try for example peach with carrots, it's delicious! We hope this article has given you some new ideas for a healthy summer**

** All product recommendations are subject to availability and possible allergies to substances, fruits or vegetables.

INTERNATIONAL - 2021-03-28 Text: Red. / Photo: Brooke Lark by Unsplash