Every type of Delicious at Delicias


The Delicias Gourmet Group in Nueva Andalucia and Marbella does what it says on the tin – it specialises in gourmet products. But it goes much further than just selling tasty food.

The Delicias Gourmet Group is the parent company of a number of brands. Its goal is to source and offer the best products to their customers and in doing so provide them with a unique experience. But they don’t stop at that: the group is also renowned for it outstanding catering services, personalised ‘chef at home’ and its home delivery service that delivers in under two hours. Furthermore, its retail establishments can easily be identified by their detailed attention to the interior design and aesthetics, as well as the attentive and professional staff.

Currently it has three distinctive outlets for its gourmet products, each one providing the highest quality products in the Marbella area.


Delicias de la Huerta is a charming shop that has been recently refurbished and offers a fantastic selection of Spanish-grown and imported fruit an d vegetables from selected suppliers. There is no doubt that freshness and quality are the trademarks of their products. But fruit and vegetables are not the only products they sell. There is fresh-baked bread, gourmet teas, and there is also a magnificent wine cellar, with many of the wines exclusive to the shop. Plus, it is an excellent place to buy gifts for birthdays and other special occasions.

Address: Av. de los Girasoles,
Nueva Andalucia, Marbella, Spain.
Phone nº: 952 81 67 96


Casa Kobe World Meats is the best establishment for top quality national and imported meat on the Costa del Sol. It is worth visiting just to view the counter and discover its unique variety of products, all indicating the place of origin. As one might imagine, given its name, it is the place to go for Kobe beef. But you can also buy ready-to-cook dishes such as Tandoori and Balti chicken. It also stands out for its personalised cutting service, and if you think the meat is exquisite, don’t overlook the products available at its Gourmet Cheese Factory counter, and its specially selected wine cellar. 

Address: Plaza de las Orquídeas,
Marbella, Spain.
Phone nº: 951 39 86 18


This is one of the most charming establishments in Marbella’s Old Town, and a mandatory stop for tourists and residents due to its attractive façade. The interior offers a large display of exclusive gourmet and delicatessen products. It is easy to lose track of time in between its shelves and the attentive staff always has some new product prepared for customers to taste, such as the exquisite Italian cheese with truffles. Like at other Delicias emporiums, there is also a fantastic array of international wines available at this shop and staff are on hand to help you choose the right one for the occasion. It is also renowned for its famous sweet cones that will satisfy anyone with a ‘gourmet’ craving for sugar.

Address: Calle Caridad 8
Marbella, Spain
Phone nº: 951 39 86 18

How to Make Clever Food Swaps

2017BETTINALike most of the people I know, I started this year with a long list of New Year’s resolutions. Drink less booze; eat more healthily; exercise more; save money. Oh, and I also promised to drink more water and always to take my make-up off before I go to bed.

It’s pretty pathetic, but the one thing I managed to stick to is eating more veggies and staying clear of gluten, with which I know I have a big issue. Whether you are going plant based or have a newly discovered allergen, finding and sussing out food swaps can be hard work to begin with. With so many products out there right now and so much choice it’s a food jungle!

I am going to talk you through some great swaps that you can do with the usual suspects and supply you with a couple of recipes to try. Let’s go!

Clever swaps

Milk - Nut milks (almond, cashew, walnut hemp) or soy, coconut, rice and oat milk to name a few.

Butter - Olive oil, coconut butter.

Eggs - chia & flax (works as a great egg replacement) mashed bananas, sweet potato puree, apple puree.

Cream - lots of options: coconut, soy or vegetable cream.

Ice cream - frozen blended bananas (add other fruits for flavour).

Scrambled eggs - tofu scramble.

Chicken or beef – tempeh.

Yeast - use bicarbonate of soda instead.

Gluten-free flour options - buckwheat, rice, teff, corn, tapioca, potato flour.

egg whites - aqua faba, chickpea water that you whip (it works, trust me).

Mince - lentils, walnuts, black beans.

Yogurt - coconut yogurt, almond yogurt, oat yogurt.

To make it easier here are some of my favourite recipes:

Homemade Coconut Yogurt


2 Cups (120 grams) fresh coconut meat.

½ Cup (60 grams) cashews, soaked.

1 capsule probiotics.

Water to blend, if needed.


Blend coconut meat, cashews and water until smooth. Add probiotic and blend until just combined. Place in a bowl (covered by a muslin cloth), in a dehydrator at 105° Fahrenheit, for eight to 10 hours or, if you don't have a dehydrator, keep in a warm place for eight to 10 hours or overnight.

The yogurt needs to be in a warm place, but with a good airflow. Once fermented, stir well. The yogurt will develop a crust, which is still edible. You can scrape it off if you choose, but it does stir in well. When your yogurt is ready, you can flavour it with anything you want. I love using maple syrup and vanilla! Add and stir in.

Almond Milk


1 part pre-soaked almonds. 

2 parts water (I like my almond milk milky, you can use more water if you like).

1 tsp. of agave.

1 pinch of salt (Himalayan).

1 tsp. of coconut oil.

Half a vanilla pod (the leftover stalk I put in a jar of porridge oats or anything else that might benefit from the delicious smell).


Blend nuts and water in a blender until you start getting a milky texture. Use a sieve to separate the pulp from the milk. Put the milk back in the blender and add agave, salt, vanilla and coconut oil and give it another whizz.

I like using a glass jar or bottle to store the milk, as it’s better than plastic and keeps for longer in the fridge.

What do you do with the pulp? I dehydrate mine to make almond flour, use in a cake or make little chocolate balls covered in sesame seeds!

You can make so many different milks, so don’t limit yourself to almonds.

There is hazelnut, sunflower and Brazil nut to name just a few of my favourites.

Great shops in Marbella to get alternative products

  1. Health shop in Montehalcones
  2. Miadel - Swedish supermarket with many vegan/veggie options
  3. Skandi - Another Swedish shop at the La Campana roundabout.
  4. Leo´s La Campana - Great for bulk shopping nuts, seeds, flours and lots of gluten free options.
  5. Small health shop near the Passion Café – A small shop with a substantial selection.
Vovem: An Asador with Va-Va-Voom!


We are already dedicated fans of the Vovem Asador in Nueva Andalucía, so were obviously keen as mustard to test drive the team’s other establishment in Marbella’s Paseo Maritimo. Since its opening in June it has become a popular venue for discerning carnivores, with its range of top quality steaks and meat.

The location could scarcely be better, as Vovem’s Marbella branch stands on Avenida de Ahumada, directly opposite the Puerto Deportivo which, with its lovely terrace, makes it the perfect venue for enjoying a cocktail or two as the sun sets over the Mediterranean.

Inside wood and chesterfield sofas dominate, the cosy but elegant décor inviting diners to relax and enjoy an evening spent in the company of a team completely obsessed by providing customers with the best produce available on the Coast. To ensure that they stock only the best meat, Head Chef Enzo and the team use the services of 10 suppliers and say that some of the meats are hung for 90 days before being deemed sufficiently full of flavour.

Of course, no five-star meal would be complete without a good wine and Vovem scores points here too, with a well-equipped bodega and staff members who can offer recommendations if necessary.
Offering diners a warm welcome without overwhelming them is a skill that many restaurants would do well to master – even here on the Coast, where service is generally of the highest standard – but the Vovem team has this down pat. Chef Enzo and his team offered us the benefit of their knowledge without overcomplicating the process of ordering our food.

Every dish that we tasted was a real declaration of intent from an establishment dedicated to serving the best meat on the Coast: the Wagyu Black Pudding Cannelloni with Oporto Gelatine and Caramel tasted as spectacular as it sounded (consider this a SOCIETY favourite), while we also adored the Suckling Pig with Homemade Sweet Potato Sauce.

If you aren’t quite so carnivorous and plan to visit Vovem with friends, don’t panic – there are some dishes that will suit you. We can wholeheartedly recommend the Avocado Cannelloni filled with Prawns and Carabineros, which is presented in a way that makes it look like a leaf – not at all what you might expect from a meat restaurant. Another dish that is superbly tasty yet suitable for non-meat eaters is the Caramelised Cod, which is a treat for the most discerning pescetarian.

However, you will find that it is very often Marbella’s steak lovers who are beating a path to both Vovem venues to enjoy the best food in town. If you are one of them do make sure that you arrive in a state of advanced hunger and order the Rib-Eye Steak. We were told that this had been imported from the Netherlands and aged for 45 days before being cooked and served at our table. The customer can choose how the steak is cooked and select a range of delicious accompaniments, which include black or lemon salt or salt with spices. We opted for the Pepper Sauce, which was the perfect foil for the deep richness of the meat.

If, like us, your evenings out involve sharing plates of food then Vovem is a wonderful place to go, because this is actively encouraged. Discover the flavours on your neighbour’s plate and – you never know – it’s possible that you will find yourself ordering the dish that they have chosen next time you visit and, believe us, you will most definitely want to return.

There was one final treat for our sweet-toothed party at the end of the evening. The Brazil Voyage consisted of a Caipirinha served with Lemon Mousse, Sorbet and Vanilla Jelly and contained the perfect hit of citrus to contrast with the previous dishes.

Whether you are a resident or a visitor hoping to find a venue specialising in traditional Spanish cuisine, you cannot beat Vovem. This imaginative reboot of the classic asador looks well placed to be one of the culinary revelations of the year.

Soak your Nuts, Seeds and Grains


When entering ‘plant based’ or ‘free from’ as in ‘allergen-free heaven’ there is a whole new jungle of information on how to do things. One of those methods you will stumble across is soaking (activating) nuts, seeds and grains and pulses. The soaking process makes nuts more digestible and removes bitter flavours without requiring roasting.

This process also removes enzyme inhibitors that exist in the skin of the nuts. Enzyme inhibitors are what allow nuts to stay dormant until they are soaked, sprouted, and ready to grow. It's nature's way of preserving the life force so they can reproduce in the future.

Not all nuts have enzyme inhibitors: brazil, macadamia, hazelnuts and pistachios are nuts that don't need to be soaked for activating reasons. But doing so will make them easier to work with.

Cashews are particularly susceptible to sliminess and should not be soaked for longer than six hours. The harder the nut, such as almonds, hazelnuts, and pistachios, the longer you will need to soak them.

Nuts with more oils such as brazil nuts, pecans, and walnuts, become saturated more easily.

Keep in mind, the longer nuts soak the more waterlogged they become and you may require less water in your recipe.

Often, one or two nuts will rise to the top. It's a good idea to discard these floaters as it usually means they have gone rancid.

This is a good starting point to soaking. Once you get into a habit this will come naturally!

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Almonds 12-14 hours
Cashews 3-6 hours
Hazelnuts 7-12 hours
Macadamias 7-12 hours Peanuts 7-12 hours
Pecans 7-12 hours
Walnuts 7-12 hours
Pine nuts 7-12 hours
Sunflower seeds 7-12 hours

Homemade Almond Milk


One part pre-soaked almonds

Two parts water (I like my almond milk milky, you can use more water if you like to equal three parts)

1 tsp. of agave

1 pinch of salt (Himalayan)

1 tsp. of coconut oil

Half a vanilla pod (the leftover stalk I put in a jar of porridge oats or anything that can benefit from the delicious smell of vanilla).


Blend nuts and water together in a blender until you start getting a milky texture. Use a sieve to separate the pulp from the milk.

Put milk back in a blender and add agave, salt, vanilla and coconut oil and give it another whizz.

I like using a glass jar or bottle to store the milk – it’s more eco-friendly than plastic and keeps better in the fridge.

What do you do with the pulp? I dehydrate mine to make almond flour, use in a cake or make little chocolate balls covered in sesame seeds.

You can make many different milks, so don’t limit yourself to almonds.

There is hazelnut, sunflower and brazil nut to name a few of my favourites.

Basil Mayo


1 cup (120 grams) of cashews (pre-soaked for at least 4-6 hours)
1/2 cup (120 grams) of water or as much needed to get the mix going
Handful of basil
1 tsp of nutritional yeast
1 tsp of apple cider vinegar
1/2 clove of garlic
Pinch of salt (Himalayan)
Pinch of black pepper


Put all your ingredients in a blender and mix until creamy smooth.

If mixture is a bit slow add small amounts of water until it blends easily.

Store in a glass jar in the fridge.

Wine & Cheese Moments

201711-WINEThough pairing wine and cheese is a centuries-old tradition it can still be a challenging and difficult task. The best thing to do is to follow some simple principles to achieve an exquisite experience. Generally hard cheeses are better with reds, soft cheeses with whites and blue cheeses with sweet wines. With this concept in mind you should be able to make cheese and wine pairing less complicated and more enjoyable.

D Wine Advice

Suggested Pairings for Spanish Wine Styles

Light bodied whites like Verdejo, Sauvignon Blanc, Light Godello should ideally be paired with goats’ cheese and fresh cheeses.

Medium-bodied whites and dessert wines like Rioja and Priorat Whites and Navarra´s Chardonnay pair well with goats’ cheese, alpine cheeses and aged Goudas.

Medium reds like Ronda´s Pinot Noir, Rioja, Syrah, Grenache, and Tempranillo should be paired with Cheddar, younger Goudas and washed rind cheeses.

Bold Tannic Reds like Jumilla´s Cabernet Sauvignon Blends, aged Tempranillo vines from Rioja and Ribera and Consistent Castille y Leon Syrah pair fabulously with full-flavored mixed milk cheeses, hard Cheeses and sheep milk cheese.

Sweet and Off-Dry Whites and Reds like Malaga´s Muscat, Sweet Monastrell from the South, Cream Sherry, Fondillon and PX from Montilla go well with blue cheese.

Some Ideal Cheese & Wine Matches

Camemberg & Champagne

San Simon & Albariño

Brie & Chardonnay

Crabs & Godello

Oysters & Chablis

Chevre & Pinot Gris

Apenzeller & Viognier

Gruyere & Sauvignon Blanc

Pont L’Eveque & Riesling

Feta & Beaujolais

Manchego & Rioja

Parmesan & Brunello

Truffle Pecorino & Barolo

Cheddar & Bordeaux

Roquefort & Sauternes

Stilton & Port

Finally, if you are going to attempt multiple pairings at a dinner or event, order the tastes from lightest and lowest alcohol content, to heaviest and highest alcohol content. In other words, begin with the lightest, from left to right on a cheese board and work your way to the heaviest and most complex.

And remember -  you can find a great selection of all Spanish and International cheese at D-Wine. Let us do the pairing for you, just come along for an unique experience.

Seduced by Volnay


Volnay is a village in the Cote de Beaune sub-region of Burgundy, renowned for making some of the smoothest, most delicate red wines of the southern Cote d'Or. Located between Pommard (famous for its powerful reds) and Meursault (the home of rich whites), Volnay is fortunate to have a winning USP to distinguish it from its more-prestigious neighbours. In general the wines from Volnay are lighter, more elegant and graceful than most other red Burgundies.

Over the centuries, the wines of Pommard and Volnay have alternately shared popularity, according to the fashions of the age. When powerful, full-bodied wines are in favour (as in the current global market), Pommard enjoys the limelight. But when silkier, smoother wines are in demand (mainly during the summer), Volnay takes centre stage. The appellation's wines are often referred to as being the most 'feminine' of Burgundian reds with prevalent aromas of violet, gooseberry, cherry and spices, game nuances and cooked prunes.

Volnay can deliver an irresistible hit in its flush of youth, giving pleasure and offering more sensual, fruit-driven, softer, rounder Pinot Noir. Maybe it doesn't possess the breeding of Vosne or the complexity of Gevrey, but your viewpoint will depend on whether you seek to be impressed by Burgundy Cote de Nuits or seduced by the sensuality of Volnay.

Santenots, Clos de Ducs, Les Caillerets and Clos de Chenes are the most famous Premier Cru climats of the Volnay appellation in the Cote de Baune.

D-Wine Advice

Coq au Vin is the perfect match for Volnay, but you can also try Chicken, Turkey, Duck, Goose and Game Birds .

Top Five Volnay at D-Wine

Volnay PC Santenots Jacques Prieur
Volnay PC Caillerets Michel Lafargue
Volnay PC En Chevrets Henri Boillots
Volnay PC Santenots Pierre Morey
Volnay Dominique Lafon

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