A Journey of Flavours


Les Cubes is an extraordinary find. Located at the Urb. Oasis Club on Marbella’s Golden Mile, this beautifully revamped space offers a novel concept in drinking and dining where you can enjoy a majestic view of the Med while exploring the exceptional menu prepared by executive chef Tim van Buchem, who some may remember from his days at Healthouse Las Dunas and Finca Cortesin. It’s a culinary pedigree that he is taking to new heights at Les Cubes.

The carefully considered entrance allows the diner to take in at a glance the three spaces that Les Cubes offers: the To Be or Not To Be bar area where one can sharpen the appetite with a pre-prandial drink, relax after with a digestif, or meet friends for a few beverages and a chat; the Kalinka Malinka restaurant where chef van Buchem showcases contemporary Mediterranean dishes, and the more formal C’est La Vie which offers gourmet dining with an Asian twist. They are all open from 1pm to 2am, which gives you the possibility of lunching at Kalinka Malinka, dining at C’est La Vie and having a nightcap in To Be or Not To Be.

On our visit, the Society team was warmly welcomed by restaurant manager Juan and ushered to a table with a view of the pool and the sea. The tableware set the scene for what was to come; who could doubt that when plates by Christian Lacroix are matched with cutlery from Villeroy and Boch that the food is going to be of an equally high standard. Once we had admired the place settings and the overall look of the restaurant that blends contemporary design with furniture that is both smart and comfortable, we turned our attention to reading through the menu and our appetites increased with each turn of the page.

An appetizer of Ceviche of Butter Fish with Pink Grapefruit and Spicy Vinaigrette had a thrilling tang of chilli to create a delicate explosion in the mouth that got us off to a great start and increased our anticipation of what was yet to come. Next up was a Cauliflower Veloute with Orange, Pistachio and Prawns. We were slightly puzzled by the combination, but after a couple of mouthfuls we were total converts. The delicate cauliflower cream was set alight by the prawns topped with tiny slivers of Chinese oranges that took the dish to another dimension. But this was not the end, the Sauteed Scallops with Pea Puree, Crispy Ham and Lobster Bisque were a treat for scallop lovers and this reviewer just happens to be one of that merry band. Alongside it came a visually exciting dish of Pickled Mackerel with Beetroot Puree and Vegetable Salad. The freshness of the mackerel and its distinctive flavour was a perfect marriage with the beetroot to create a plate of exquisite refinement using a humble fish that is all too often ignored by fine dining.

By now we were almost impatient to taste the main courses. Could they possibly be better than these amazing starters? The answer is, of course, yes. Or at least we can say that the second act was every bit as good as the first! We started with an unusual combination of Chicken with Quinoa, Turnip, Daikon, Beetroot, Green Asparagus, Radish and Almond sauce. Well, we have no idea where Les Cubes sources its chicken, but this has to be the best piece of poultry that any of us has ever tasted. Indeed, it sent one of the Society team flying out to the kitchen to congratulate the chef on the spectacular texture and moistness of the dish. The quinoa worked perfectly with the chicken and with the other flavour combinations to deliver what Gregg Wallace on Masterchef would undoubtedly pronounce “a thing of beauty.”

And from chicken we moved on to Rack of Milk-Fed Lamb with Cous Cous, Pumkin Puree, Green Olives, Moroccan Lemon and Ras al Hanout sauce. This was another winning combination that nods its head to the flavours of the traditional Moroccan lamb tagine while serving the elements in an updated style to create a thoroughly contemporary dish. By now our waistbands had started to strain a little, but ever diligent in the pursuit of great food, we happily kept going when Smoked Sturgeon with Vegetables and Brava sauce was set in front of us. It is the first time we have seen sturgeon on a menu and at first sight we guessed that it might be tuna due to its dense texture. However, after one bite we knew this was no tuna; this substantial and meaty fish is not as boldly flavoured as mackerel and its delicate taste belies it appearance, and we agreed that its closest relative may be smoked haddock, a glorious dish if ever there was one. If you’ve never eaten sturgeon, go to Les Cubes for the chance to do so.

Then the grand finale arrived – desserts from The Sweetest Moment of the menu. The two selected were excellent choices to conclude our visit: Piña Colada Caramelized Pineapple with Piña Colada Ice Cream and a Crispy Pineapple Flower had us all fighting over the last spoonful and trying to remember the lyrics to “The Pina Colada Song.”  We then dived into a Chocolate Fondant with Pistachio Ice Cream and Raspberries that we all agreed was just flawless in every respect. The fondant was light and gooey and the pistachio ice cream had the density and richness that only a handmade ice cream ever has.

Then it was time for coffee. Just as we all agreed that this was one of the most superlative menus we’d ever tasted the heavens opened, but we left happily singing, “If you like piña coladas and getting caught in the rain…” Next time we visit—and we will—we hope the sun is shining over Les Cubes, because then the weather, the view and the menu will add up to total perfection.

La Sala Sensations!


Have we mentioned lately how much we love eating at La Sala? Well, yes – probably a few thousand times by now, but the food there is too good to resist and if we didn't pass on the latest news we wouldn't be doing our job properly, would we?

One of the marks of a great café/restaurant is its willingness to ring the changes, so the La Sala team now offers three great new main courses that are certain to become favourites.

The succulent shredded Braised Lamb Shank in a Red Wine Jus is served with fresh Asparagus Tips, Roasted Vine Tomatoes and Creamed Mashed Potatoes and, apart from being totally delicious, is a real visual treat. If you're one of those people who loves to post pictures of meals on Instagram then you will be in heaven, because this looks like a food bouquet. Is there such a thing? Well, there is now.

Thai cuisine has become something of a foodie phenomenon over the past decade or two and, with more and more holidaymakers travelling to this beautiful country, the demand for Thai dishes has increased. La Sala's Pad Thai is a classic: pieces of Chicken or Vegetables cooked with Noodles and imbued with all the wonderful Thai flavours that you would expect from such a dish.

There are burgers - and then there are La Sala burgers. These are always a popular choice, so the challenge for the team was to create something that not only met expectations but exceeded them; not so easy. Have they delivered? Of course they have! The La Sala Fillet Steak Burger is a burger, Jim – but not as we know it. A gorgeous chunk of Beef served with Grilled Bacon, Melted Cheese and half a Lobster Thermidor (did we mention that it's worth forgoing breakfast to enjoy this treat?) Oh, and don't forget to make room for the Hand Cut Fries, Coleslaw, Crispy Onion Rings and Smoked Jalapeño Mayonnaise.

La Sala is busy at all times of the year but you can guarantee that these new dishes will ensure that the tables are filled to capacity throughout the seasons. If you haven't yet enjoyed the La Sala experience, then this provides the perfect opportunity.

Come on – what are you waiting for?

Sugar is the hot topic of this year


With Jamie Oliver pioneering with his informative documentary last year. Sugar has been the subject of many discussions.

Lets try and debunk some of the claims and get to the core of wether to sugar or not to sugar.

There are many natural forms of sugar out there some ‘sugar free’ baking recipes could lead you to believe these options are 100% healthy just because they are natural. However, until the last few hundred years, sweet foods were a luxury and our access to them was usually dictated by the seasons, as we didn’t have refrigeration or preserving techniques now available to us. The fruiting season was short and honey was rare. It is estimated that by the time a child is 8 years old today, they will have consumed as much sugar as an adult did in their entire lifetime 100 years ago.
All forms of natural sugar (honey, maple syrup, fruit, coconut nectar, date puree, raw sugar), impact blood glucose levels to some extent and lead to the release of insulin. The hormone insulin instructs the body to move glucose from the bloodstream and into the cells where it is either used for energy or converted into fat for storage. No matter how natural or nutrient rich a sugar may be, the body responds in much the same way. For this reason, all sugars should be used in moderation, regardless of their source.

Low calorie ‘natural’ sweeteners (such as stevia or wood alcohols such as xylitol sometimes made out of birch) are a bit of a cop off – they aren’t quite as harmless as you might think. By all means, use them now and then for a treat but regular use of these sweeteners will continue to encourage your taste buds to want more sugar. To beat sugar cravings and take control of your blood sugars, you really want to take a break from all sweeteners, to allow your taste buds, and brain, to adjust.

Also, recent research has demonstrated if the taste buds and mind are receiving signals to suggest sweet food is being eaten, the body prepares for an influx of glucose. This means that the body does in fact trigger a range of hormonal and metabolic responses ready to manage a blood sugar increase, even though with low calorie sweeteners, the sugar never comes. So you still end up with some of the metabolic consequences of eating sugar anyhow. This may go some way to explain why low calorie drinks and products don’t seem to have the positive impact on obesity that people had expected.

My preference is always to eat real food so no surprise that my recommendation is to use ‘natural sugar´s, but in moderation. Below is a list of natural sugars and sweeteners roughly ranked in my order of preference but different recipes or situations may lead me to use a sweetener that might not be suited to another occasion.

Palmyra Jaggery:
Palmyra Jaggery is the crystallised nectar collected from the flower of the Palmyra palm, grown in Sri Lanka and India

Coconut Nectar/Coconut Sugar:
What is it: is the crystallised nectar collected from the flower of the coconut palm or crystallised in the form of brown small granules.

Fruit Purees:
What is it: use fruit instead of sugar in recipes. A mashed ripe banana, a few dates or apple sauce or pears for example.

Maple Syrup:
What is it: maple syrup is the concentrated sap of the Canadian maple tree. It is lower calorie and fructose content than honey and a GI rating of 54.

What is it: honey is made from bees out of nectar gathered from flowers to feed the hive. Raw honey has more nutrition and health benefits than more highly processed products. GI of 50, and is roughly 50% fructose (a 50:50 ratio of fructose to glucose is easier for the body to metabolise than a higher fructose content product).

Brown Rice Syrup:
What is it: high glucose syrup derived from fermented cooked rice.

Xylitol / Sorbitol / Mannitol:
What is it: wood alcohols which can be derived from the fibre of many types of plants such as oats, mushrooms, corn and raspberries. They aren’t a sweetener that I use or recommend but it may be a useful option for some people, including diabetics who may only be able to use natural sugar options sparingly.

What is it: is a protein found naturally in the stevia plant grown in Peru, which stimulates the sweet receptors on the tongue. Product varies from whole leaf (green) powders through to highly processed white sugar replacements which are mixed with other excipients so that 1tsp stevia – 1 tsp of sugar (such as Truvia).

Agave Syrup:
What is it: Agave is a cactus which grows in Latin America and the syrup is made from the pulp of the cactus leaf. Although agave syrup was used traditionally by native Americans, that ingredient bears little resemblance to the agave syrup we find on the shelves today.



Mayans prized them for their ability to provide sustainable energy… in fact, “chia” is the ancient Mayan word for “strength.” Chia seeds are among the healthiest foods on the planet. They are loaded with nutrients that can have important benefits for your body and brain. Protein, fibre, omega 3's amongst other things!


This is a super easy recipe that can be made in bigger batches and made the day before! It is a fantastic travel food that keeps you fuller for longer. Here is one of many versions that I love.

Mix all of the ingredients in a mixing bowl, except the fruits used to top it off. Set aside or store in the fridge. You need to give the seeds time to absorb all the liquids and get a rice pudding like texture, leave for about 20-30 minutes.

Portion out in cups, glasses or mason jars (that are so chic right now). If you make more than one portion store in fridge until you want to eat and enjoy.

Lots of Love


1 cup of Nut milk (240 grams)

2 tbs of chia seeds

1 tbs of flax

Pinch of cinnamon/cardamon & clove (spice mix see basics)

Splash of agave

1 tbs of almond flakes

1 tbs of raisins

Fruit of choice to top off

Jamie Oliver’s Food revolution day!


Last year I became the local ambassador for Jamie Oliver’s global food revolution here in Marbella.

With the support of Swans International school and Rebecca Cifarelli from Marbella we will join chef and campaigner Jamie Oliver and hundreds of ambassadors across the world to take part in the annual Food Revolution Day on Friday 20th May.

This will be the 5th Food Revolution day so if you haven’t already save the date!

This year, for Food Revolution Day on Friday May 20th Jamie will be asking people everywhere to join him and sign up to his Food Revolution at jamiesfoodrevolution.org. (launched early May). Jamie is passionate about creating a movement that can effect real change and help the world feed the future. You guys are the real core of the movement and Jamie feels that the future of the Food Revolution lies in creating a global army of amazing volunteers to make sure the campaign continues across the world. We can not do it without you!

Food Revolution Day, launched in 2012, is right at the heart of all the work Jamie and the Jamie Oliver Food Foundation do to engage and inspire people of all ages to learn about food and how to cook it.

With overweight and obesity statistics increasing at an alarming rate, and preventable diet-related disease claiming more lives earlier than ever before, it has never been more important to educate children about food, where it comes from and how it affects their bodies. Food Revolution Day is about getting kids food smart and setting them up for a long, healthy life.

More than 1,300 ambassadors in more than 120 countries are currently planning events, both big and small. In Marbella we are planning on making this a yearly event that will get bigger and better with time!

“Food knowledge and education is key! Lets lead by being good example’s and making it possible”

Keep an Eye on our Facebook page for more details about the 20th of May - For now please save the date!!

We are so excited about this xx

Get Involved!

Sign the petition. We will be launching our global petition with change.org where Jamie will be calling on the leaders and governments of G20 countries t

Like our local Facebook Page: https://www.facebook.com/foodrevmarbella/

Do you believe in food education? Go to foodrevolutionday.com for petition information, ideas on how you can get involved, resources, exclusive Jamie videos and lots of new recipes make food education a compulsory part of every school curriculum.


So most of us love nut butters but we also usually end up spending a fortune on them! Here is a super simple recipe that is incredibly delicious and super duper easy to make!

Once you start making your own, it will be hard to digest the shop bought stuff that is usually laced with tons of hydrigenetated fats!


2 cups of walnuts (soaked or toasted - up to you)

1 Vanilla pod scraped

1 tbs of maple syrop

1/2 cup of coconut oil

Pinch of Pink salt


Blend all ingredients and keep in a air tight glass jar. If you want the nut butter to be even more nutritious then activate your nuts by soaking them.
If you don't want to just use normal walnuts that are raw or for extra depth of flavour use toasted nuts!

Springtime at D-Wine


Vibrant Verdejo & Wild Fish

Verdejo is a native grape of Rueda, north-west Spain, in the province of Valladolid; the grape is cultivated in high altitude vineyards where the soils are calcareous and well drained. Barrel fermented Verdejo wines are crisp with soft, creamy, nutty overtones and, sometimes, accompanied by citrus notes and smoke. This ancient grape is arguably Spain's finest white grape variety along with Albarino from Galicia.

D- Wine Choice of the Month

Wild Fish Grilled, Oven-Baked or Salted

When it comes to fish, we try to maintain the highest standards possible and therefore source only the finest wild fish available. Fresh Turbot, Seabass, Gilthead Bream, Snapper and others from the Mediterranean and Atlantic coasts arrive at D-Wine to be part of the specials we offer in our weekly menu.

Each fish is hand-selected to our specifications, expertly prepared by being simply grilled, oven-baked or elegantly salted, according to the client´s preference by our executive chef. At D-Wine delectable fresh dishes can be enjoyed in a relaxed and welcoming atmosphere and our superb wild fish specials make every meal a spectacular dining experience.

D-Wine Advice

The combination of barrel fermented Verdejos and wild fish will please the most discerning gourmand. The freshness and balance of the wine, the creaminess and fruity nuances of green apple, citrus and tropical fruit notes teamed with white blossom, aromatic herbs and fennel, plus a final hint of orange peel will perfectly complement the succulence of the baked Turbot or Snapper, the classicism of the salt-coated Seabass or mellowness of the grilled Gilthead Sea Bream we served every week at D-Wine.

Top 5 Verdejos for wild fish at D-Wine

Belondrade y Lurton
Ossian Verdejo
Shaya Habis
Naiades Verdejo
José Pariente Cuvee Special

Down Under at D-Wine

Down Under at D-Wine

Kiwi Pinot Noir and Eco-Friendly Lamb

New Zealand wine is distinctive and known for its purity, vibrancy and intensity. Besides producing the zestiest Sauvignon Blanc that is already famous worldwide, Ne Zealand’s signature red grape is the Pinto Noir. The cooler southern islands of New Zealand are one of the few places beyond the sacred home of Burgundy where this grape really performs well. Among the best Kiwi wine sub-regions producing the Pinot Noir today are: Marlborough, Waipara, Martinborough, Nelson and top of them all, the world’s most southerly wine producing region – central Otago. These are all a source of rich Pinots with soaring blackberry fruit and spice, kept fresh by a good lick of acidity, and gloriously perfumed, silky and complex.

D-Wine Dish of the Month - Rack of Lamb from New Zealand

New Zealand lamb is grass-fed throughout its life and tends to have a more pronounced natural flavour. It is slaughtered at a younger age than in some other lamb-producing regions, so despite the lack of grain feeding and the lesser amount of marbling, it is still top of the range and rightly famed for its flavour, its succulence and its nutrition value. Tender, fresh New Zealand lamb is a seasonal product available from January to June.

D-Wine Advice

Pinot Noir is a classic match for lamb. At D-Wine the New Zealand Rack of Lamb is presented with a honey mustard glaze and accompanied with green pea and mint puree and pomegranate sauce, resulting in a glorious concoction of flavours. For the perfect pairing we suggest a sweetly scented, smooth and fruity Kiwi Pinot Noir with raspberry tones and layers of red fruits followed by blackberry black cherry, some spicy notes and a hint of mint at the finish. It’s a real treat for wine lovers and a not-to-be-missed experience that combines a rich texture with everlasting pleasure.

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