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Blimey Charley. Slow Food.

29/03/2026

What we’re planting in late March. Garlic is on the top of the list, while the soil is still warm! 🧄

27/03/2026

🥞

14/03/2026

Madrid is a city built on layers — Moorish roots, Habsburg grandeur, and centuries of tavern culture that still hums through its narrow streets. While other cities chase trends, Madrid preserves its food traditions with quiet confidence: whole-animal butchery, seasonal produce, cured meats aged patiently, and recipes unchanged for generations. Respect for the land, waste nothing, honour time and tradition, and let simple ingredients shine.

Top 3 Foods to Try
1. Bocadillo de Calamares – Madrid’s most iconic sandwich. Crispy calamari piled into crusty bread around Plaza Mayor.
2. Jamón Ibérico – Spain’s legendary cured ham, aged for years and carved wafer thin.
3. Tortilla Española – A humble potato omelette elevated to art — golden outside, soft in the middle.

Top 3 Markets
• Mercado de San Miguel – Madrid’s famous gourmet market beside Plaza Mayor (closed when we were there for reno’s, Spewing!)
• Mercado de San Antón – Modern tapas stalls and rooftop drinks in Chueca.
• Mercado de la Cebada – A proper neighbourhood market where locals still shop daily.

Top 3 Food Experiences
1. Vermouth Hour (La Hora del Vermut) – A pre-lunch ritual. Locals gather for house vermouth on tap at classics like Bodega de la Ardosa or Casa Alberto.
2. Tapas Crawl in La Latina – Drift between century-old taverns serving anchovies, croquettes and jamón.
3. Dinner the Madrid Way – Sit down after 9:30pm and enjoy the slow rhythm of Spanish dining.

Food here isn’t reinvented — it’s protected. Markets still anchor neighbourhoods, vermouth is a ritual, and recipes are passed down like heirlooms. A city where tradition, patience and great produce still lead the table.

28/12/2025

Dressing up the bachelors handbag 👜

03/08/2025

Shot a heap of new recipe’s this weekend in a nice little break to this wintery weather 🌞

Share them with you soon 🌮 🔥

28/07/2025

Growing asparagus is a long-term investment in your garden—it takes a bit of patience to establish, but once it’s settled, it can produce delicious spears every spring for 15–20 years.

Here’s a few pointers to get started:

Preparing the Garden for Asparagus:

Grow from Crowns (Most Common)
• When: Late winter to early spring (July–September in Australia). You can buy the crowns from most garden shops at this time of year. Reach out if you can’t find any.

Choose the Right Spot
• Sunlight: Full sun—at least 6–8 hours a day.
• Drainage: Needs well-drained soil (asparagus hates wet feet).
• Permanence: Asparagus is perennial—plant somewhere it can stay undisturbed.

1. Dig a trench, like you’re burying treasure. About 20cm deep.

2. Drop in Crowns. Pop ’em on a little compost mound, roots spread.

3. Cover Gently
Cover with 5-10cm compost then tuck them in slowly as they grow.

4. Water + Wait
Keep it moist. Be patient. Asparagus is playing the long game.

5. Don’t Touch!
Year 1 - hands off. Let it fern up and bulk up underground.
Begin harvest in year 2.

12/07/2025

Crispy Chilli Oil incoming 🔥

03/07/2025

The Artisans - Athens.

Available at blimeycharley.com

01/07/2025

☕️ 🪏

15/06/2025

Frankie’s Scone’s

Swipe for recipe card ➡️

Give them a go and tag us in the end result 🙌

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