5 hours ago
2
When Matt McConnell and Jo Gamvros opened Iberian-leaning Bar Lourinha in Melbourne’s CBD in 2006, there was no Instagram, no soft launch and no PR blitz; just a tiny room, a big night-before opening, and a belief in genuine hospitality.
Two decades later, Bar Lourinha’s survival in a cut-throat industry comes down to consistency. Regulars still return for the dishes they first fell for, and they notice if anything changes.
At the same time, the owners’ travels through Spain and Portugal and their close relationships with local farmers and fishmongers keep new ideas quietly feeding into the menu.
Inspired by a Valencian bar from the pair’s initial research trip, chorizo with cider remains one of the menu’s earliest and most enduring dishes. It’s a deceptively simple plate that captures Bar Lourinha’s DNA: robust flavour, careful sourcing, and a story in every bite – all of which is celebrated in Lourinhã, their freshly updated edition of 2018 cookbook, Eat at the Bar.
Ingredients
2 tbsp olive oil
2 fresh chorizo sausages, cut into 2cm slices
1 aged chorizo sausage, cut into 5mm slices
1 green apple, peeled, cored and diced
2 garlic cloves, finely sliced
1 fresh bay leaf
150ml dry apple cider
salt and freshly ground black pepper
bread to serve
Method
Step 1
Heat the oil in a large, heavy-based saucepan and gently sear the fresh chorizo sausage on both sides until lightly golden.
Step 2
Increase the heat a little and add the aged chorizo, apple, garlic and bay leaf.
Step 3
Add the apple cider, season well and simmer for about 5 minutes. Serve immediately with plenty of bread.
Tip: A perfect match for this dish is a crisp, dry cider made in the Spanish style.
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This is an edited extract from Lourinhã by Matt McConnell (with Jo Gamvros), photographs by Mark Roper, published by Hardie Grant Books, RRP $50.
