Showing posts with label Brazil. Show all posts
Showing posts with label Brazil. Show all posts

Tuesday, 20 September 2016

Postcard from Manaus, Brazil

A guest post by my good friend Alan Kershaw and his foodie experience in Manaus, Brazil

Fish was what I wanted. Fish was what I got. It could hardly have been otherwise, in the heart of the Amazonas region with the world’s largest river (up to 25 miles wide) providing fish in even more abundance than my excellent fishmonger in London’s fashionable Stoke Newington. Enough for the schools of friendly pink dolphins who allowed us to swim with them, more than sufficient for the sparse local population, and plenty for us too.

Five days in Manaus – a bizarre baroque city in the middle of the vast forest, and now the buzzing hub of Brazil’s IT and other industries – gave ample opportunity to sample the distinctive local cuisine, focussed heavily on (you guessed it) fish.

In that short stay we experienced fruits of heartbreaking sweetness, the characteristic tapioca pancakes made on the spot with any filling you choose (try white cheese grilled with the exotic fruit tucumã), and something that I now recognise as – not to put too fine a point on it – a Great Dish of the World.

I’ll begin at the beginning. The Hotel Tropical – which incidentally I strongly recommend – produced a crunchily fresh salad, a real reviver after being catapulted from chilly São Paulo to a steamy climate where, if it gets as cold as 25 degrees, they go into long sleeves. There’s a way to lay out a salad and a way not to. This was the way.

Great start, followed by the ubiquitous fish Pirarucu (don’t look to me for translations: they probably don’t exist and, in any case, you’re unlikely to find them over here). Pirarucu, another local fish,  can grow up to two metres long so a big one will feed an extended family.

They come as fillets cooked in a variety of ways – breadcrumbed alla milanese is a popular option – and with various sauces based on local vegetables and spices, mild compared with my expectations though ferocious bottled sauces and pickled peppers are provided at every meal, for the inquisitive and the courageous to add according to taste. Take care: I was a bit too courageous with a spoonful of these, mistaking them for beans, and went around with my mouth open for the rest of the day.

Pirarucu alla milanese

A local specialty is Pirarucu de Casaca, cooked as a stew with cassava flour, bananas, coconut milk, tomatoes, onions, chilis and green herbs. We picked it up at a street food stall (above, with a can of the Guaraná fizz that is yet to be overturned by Coke or Fanta). Filling, nutritious and, as I learned to say frequently in Amazonas, ‘muito gostoso’. The accompaniment was Vatapá, a sauce of bread, shrimp, coconut milk, peanuts and palm oil that is characteristic of the Bahia region (older readers: think Carmen Miranda). It’s surprisingly reminiscent of the kind of robust fish bisque you might get in a Paris bistro, underlining the surprisingly large number of Brazil/France connections you find in all parts of the country.

The Açai berry has been touted in the neurotic West as some kind of superfood – not sure I get that and, having seen the trees and the number of the tiny berries that are needed to produce even a small quantity of juice I doubt large scale production would be economic. But Brazil rates it high, its pulp forming a base for smoothies, sauces, ice creams and all sorts. It's bitter, earthy taste is not for everyone, and personally, I find a little goes a long way; but in an extravagant dessert designed for the legendary Brazilian sweet tooth, it offsets well the sugary sweetness of the cake, condensed milk, granola and other stuff that is likely to have been thrown in. Treat it with respect, though: its deep purple colour left charming but indelible stains on my best shorts.

Other fruits are, as I have said, spectacularly sweet. Only in Amazonas have I been able to eat the ‘indigestible’ core of a pineapple in the same way as the rest of the fruit – even elsewhere in Brazil you usually have to throw away that bit. Add in guava, papaya and passion fruit at least four times the size of the ones we see over here, and personally, I have little or no need for any other kind of dessert. Or breakfast, for that matter.

Main dishes are not all fish, of course. Brazilian taste extends to meat, beans, meat, rice and meat. Beans are usually presented as a side dish, pleasantly mushy. The rice is boiled with onions and maybe some spices – again, surprisingly mild considering the sauces available. For choice they will barbecue meat – beef, pork and chicken predominate - and it tends to come up a bit dry and too well cooked for my taste unless the meat is high quality, such as the gorgeous picanha steaks which, when perfect, run red on the plate.

Picanha, farofa and vinaigrette

As you see, the presentation will invariably include a dish of farofa – toasted manioc flour moistened with butter and flavoured with whatever they choose: bacon, eggs, garlic or parsley are not unusual. The idea is to sprinkle as much as you like of this on the meat. It adds crunchiness and some extra flavour but to the horror of Brazilian friends and family I can’t get the texture of sawdust out of my mind. Sorry.

The other pots in the picture are vinaigrette which is – well - vinaigrette; and a cup of juice from the Cupuaçu - local fruit – significant enough in the region to warrant its own festival which, conveniently comes early in the year so can be combined with Carnival: a typically labour-saving option. The juice – all this forest restaurant had on the drinks list (who needs anything else?) – is quite sour and needs sweetening but is mightily refreshing in the sticky forest climate.

Which brings me to the Great Dish of the World. Right in the centre of baroque Manaus, pretty well next door to the famous opera house (yes, opera house) Teatro Amazonas, is an unassuming restaurant called Tambaqui de Banda. You could easily miss it, but locals will tell you it’s the place to go. It looks nothing special, though it had a major refurb for the 2014 World Cup when in honour of the England team’s presence they took on some English-speaking staff and had the menu translated.

Get inside and the friendly welcome extends at once too cold local beers (Brahma, Bohemia). Plates of canapés appear by magic: soft cheese mini-pastel (like pasties, dry-fried); enormous breaded prawns to dip in Tucupi, a relatively mild pepper sauce popular enough for them to have to fill up the bottles three times a day; salad with another fishy dip. We feasted on the lot while we worked our way up and down the dog-eared (and obviously much-loved) menu.

Teasing ourselves before we got to the main item, we ordered a plate of six of these:

Caboco enrolado: a pirarucu (fish) mousse rolled in slices of fried banana and topped with a swirl of cream cheese

Don’t look much, do they? My photo is unlikely to do them justice. This is Caboco enrolado: a pirarucu (fish) mousse rolled in slices of fried banana and topped with a swirl of cream cheese. Utterly, utterly perfect and I would kill for the recipe. Six on the plate and there were five of us so it ended in a fight, but it was worth the hassle. Even then the best was yet to come.

And so the masterpiece. It’s their signature dish, and they call it (what else?) Tambaqui de Banda:

                 Before …

                                                          … during …

                                                                                                 … after …

This may have been caught in the Amazon but for me, this is just fish from the Planet Fish. It comes in various sizes so it can suit groups of different sizes. This was quite a big one and, as you see, it’s perfect for the kind of communal dining that’s so normal in Brazil. They bake it so that the skin is crisp and slightly burnt – I hear that in other places it can be baked in banana leaves, producing a gentler finish.

It was big enough to produce five decent sized steaks of a firm, meaty fish plus several fleshy ribs that wouldn’t be out of place at a barbecue. Fascinatingly, the aroma was strongly reminiscent of smoked bacon though infinitely more subtle. To say that we fell on it would be an understatement. We dived into it, swam, came up for air, dived again. We fought over it, each discreetly securing more than their share at each helping. We rolled it round our mouths to get the last fragment of flavour out of every bite. We hymned it, words giving way to uncivilised squeaks of pleasure so that I was no longer required to stretch my Portuguese to find new adjectives.

It took some time because decent behaviour eventually gave way to one of the pleasures I regard as essential to the enjoyment of food: you can prepare it, cook it, present it, smell it, talk about it, serve it, taste it, talk about it again. But there’s one more thing: if it’s worth the trouble, you must play with it. Take a look at the third photo: you should see a bone that’s been picked up, gnawed, turned round and round, relieved of every morsel that might get you closer to the soul of the dish you have just eaten. Tambaqui de Banda is like that.

Manaus is quite a long way, wherever you start from. In five days we sampled a good range, and there is much more to tell. In summary, though, I’d say the region amply bears out Brazil’s deserved reputation for diversity, quality, user-friendliness and communality, the local cuisine – as it should, anywhere - sufficiently underlining all those attributes. Get there if you can. I will certainly go back for more.

*- text and all photographs were taken by Alan on his trip to Brazil in August. 

Monday, 18 January 2016

Brazil: 7 things to do in Rio de Janeiro & Niterói

Rio de Janeiro

Brazil: Rio de Janeiro & Niterói

Undoubtedly Brazil’s most highly sought after destinations and one people from all over the world seem to have fallen in love with throughout the years, Rio de Janeiro seems to simply have it all. This year with Carnival 2016 approaching and Summer Olympics all eyes will be on the region.  Be aware of your surroundings and safety, as you would at any overseas destination.

From the beautiful beaches and the lush rainforests surrounding them, to the vibrant atmosphere and famous historical attractions, if one thing is sure for your upcoming trip to Rio de Janeiro, it is that you will be far from bored and always presented with and an endless list of things to do, see and discover. Here are seven of them…

1. Sugarloaf Mountain

Sugarloaf Mountain - Pão de Açúcar
Your first days will undoubtedly be spent exploring the city and getting an up-close look at what makes it so incredible. However, once you have moseyed around a bit, it’s now time to gain an entirely new perspective of the city from atop Sugarloaf Mountain. Located at the mouth of Guanabara Bay and stretching up for a total of 396 meters, this is one sweet spot you will not want to miss. Head up on the glass-walled cable car that will take you along a 1400-meter route starting at the base of Babilonia hill, through the Urca hill, and up to the Pão de Açúcar. Be sure to have your camera ready for this one as you are going to want to capture every step along the way.

2. Christ the Redeemer & Corcovado

Christ the Redeemer, Cristo Redendor, Corcovado
As the single most iconic landmarks in all of Rio de Janeiro – and Brazil, for that matter – being able to witness Christ the Redeemer atop of Corcovado Mountain is an absolute must during your trip. Though it will not take you a full day, be sure to set aside a good amount of time to experience the statue and its surroundings for at least a few hours. You can arrange a guided tour that will include a visit to the Rodrigo de Freitas Lagoon, a journey by train through the beautiful Tijuca Rainforest, and then finally an ascent to the top of Corcovado Mountain where you get to experience the statue and its magnificent views from atop.

3. Maracana Stadium

This one is especially for all of the football fans out there. However, Maracana Stadium is an impressive sight to see even if you aren’t the biggest football follower. Built back in 1950 to host the FIFA World Cup, it has since then seen plenty of wins and losses over the years for teams such as the Flamengo, Fluminense, Botafogo, and Vasco da Gama in addition to hosting many concerts and other sporting events. Be sure to either attempt to see a match while you are there or simply take a tour of the stadium as there is so much history behind it.

4. Explore the Beaches

In between all of the wandering of famous sites and attractions, be sure to enjoy an exploration of some of the many internationally famous beaches that Rio de Janeiro is home to. Start out with a visit to the widely recognized Copacabana that stretches for a total of nearly 5 kilometers and is surrounded by plenty of shopping, restaurants, and nightclubs. Next stop is Leblon Beach where high-class and stylish ways exude its every meter. Just west of there, you will find Ipanema Beach where you will also find a plethora of world class restaurants and shops but with a somewhat more laid back atmosphere. No matter what beach you head to, you are sure to find plenty to do while there including street markets.

5. Discover Lapa & Santa Teresa

Arcos da Lapa


Within the city, there are several neighborhoods, landmarks, and sights to see that you should be sure not to miss, especially the neighborhood of Lapa where it’s become famous for its many historical monuments and exciting nightlife, making a great place to visit at any time of the day. Some of its main spots include the Arcos da Lapa, a signal for the cable cars that climb the hill of Santa Teresa, a neighborhood nearby known for its many winding roads and narrow pathways. Santa Teresa is also filled with many beautiful mansions, which make both Lapa and itself great spots for those interested in great architecture.

6. Spend Some Time in Niteroi

Located in the Southeast region of Brazil and just across Rio de Janeiro’s Guanabara Bay, the municipality of Niteroi is filled with incredible places of interest that draw in tourists from all over the world.  It is within easy reach via an impressive bridge, known as Ponte Rio–Niterói,  that connects the two urban centers of Rio de Janeiro and Niterói which is over 14km long.  Or you can get there by ferry or fast boat.  Once in Niteroi, be sure not to miss Boa Viagem Island, usually closed to the public, but opens the third Sunday of the month, boasting scenic views and surroundings.
Boa Viagem Island

Niteroi - Jurujuba beach
Niteroi : Views over Rio and Guanabara Bay

Niterói is also known for its many quaint beaches you can enjoy, and if you feel like venturing outside of the area (30-minute car drive), you can experience the beautiful beaches of quiet Piratininga, the upmarket neighborhood of Camboinhas  and the posh  Itacoatiara - great for surfers and a little bay forming a calm, natural swimming area - Idyllic! I have great childhood memories of this area. Highly recommended!

Itacoatiara Beach, Niteroi

7. Oscar Niemeyer's path, Niteroi

MAC, Niterói Contemporary Art Museum

The Niemeyer Way consists of some buildings designed by world famous architect Oscar Niemeyer, built along the edge of Niterói beaches. The road is well known for allowing the enjoyment of several of the works of this architectural genius. One end of the path is at the ferry station in Niteroi. 

A succession of beauties arise works like the internationally known MAC (Niterói Contemporary Art Museum, and another that calls the waterfront attention, they are the Ferries terminal Charitas, the BR Center of Brazilian Cinema and  Juscelino Kubitschek Square.

I recommend the visitor that after exploring the way by foot, there are no local bicycle rental, you have a view from the sea, so take a ferry at Praça XV, in Rio de Janeiro, bound for Charitas station in Niteroi, these catamarans operate only from 2nd to 6th Friday - 6.30am-9pm, but it's a lovely day out.  Contact for more info and guides.: Tourist Service Center (CAT), the Niemeyer Way, Rua Visconde de Sepetiba, 987 - Centro - Niterói - RJ

Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X

Monday, 14 April 2014

Quindim recipe, a Brazilian egg and coconut dessert for Easter

At the beginning of my blogging life I published a recipe for Quindim.
It's an egg, sugar and coconut mixture with added vanilla and baked in the oven. 
It can be baked in a big pie dish, small ramekins or mini pudding moulds.
They are bright yellow, have a shinny top and a very light golden bottom.  The origin is believed to come from African slaves in the 17th century Brazil, where coconut were found in large quantities and sugarcane was a important industry at the time.
Recently I found this fantastic recipe, that takes a bit of time, but it's well worth it.  Quindim is a dessert for all occasions and a crowd pleaser. Happy Easter!
Bendito Quindim 
60g of unsalted butter
500g of caster sugar
325g of fresh grated coconut *
1 teaspoon of vanilla extract
18 egg yolks, sieved


1 . Mix 500g caster sugar and 325 grams of fresh grated coconut with your hands. Continue until the dough is smooth, the sugar has completely dissolved, that takes time! I do it watching TV
2. melt the 60g unsalted butter in a double boiler.
3 . Add the melted butter to the sugar and coconut mix
4 . Let the mixture sit for 12 hours in the refrigerator, covered with plastic . the cooling process will make the butter  harden again. You need to take the container out of the fridge and work it again for 5 minutes with your hands. the 18 yolks together in a  fine  sieve, perforate all of them, and let them sieve through naturally.  Don’t  touch or help it with a spoon . let them fall by themselves it will take about 2 hours. Discard the skin left in the sieve.   

6. Add the sieved 18 egg yolks to the sugar, butter and coconut mix . Mix (yes, you can now use a spoon or spatula ) to form a homogeneous mass. Add the vanilla extract.
7. Prepare the family mould or individual moulds with butter and sprinkling with sugar.
8 . Fill the moulds with batter and place all in a larger roasting pan and add water so that the sweet is baked in the oven in a 'water bath'. It takes about 40 -45 minutes at 180C fan assisted oven .
9. Unmold the quindims while warm.

Makes approx 25-30 small bite size quindims (molds of 4cm diameter)  or 1 big family (approx size
22cm diameter pie dish)
It keeps in the fridge for a couple of days, or you can freeze it. 
The original recipe asks for 36 egg yolks, I halved  the portions to make domestic friendly!  
Also, the bottom of the quindim should be light golden, my one (picture below) is a bit too golden, but still tasty! 

Tip: you can't find it or don't have time to grate fresh coconut, then hydrate 250g of sweetened shredded coconut, with approximately 50ml of coconut water, the coconut should feel moist and not wet. Let it sit for at least 30 minutes, mix one in a while and then use in this recipe as directed. 
The ultimate question is what do I do with the egg whites? 
well, suggestions:
1) portioned, frozen and used at later date in other recipes, I tried and it worked!
2) make a giant pavlova, and/or small meringues
3) have egg white omelettes for the rest of the week!

This recipe was adapted from Cátia Farias of Bendito Quindim in Sao Paulo, Brazil

Monday, 17 June 2013

Flourless chocolate brownie with salted caramel

I don't know anyone who doesn't like chocolate. Do you?  In my family we are quite taken by Swiss chocolate. My mother's father was Swiss born in Zurich, he migrated to Brazil in the late 1920's, so being a Schaetzle,  we always had chocolate in the house and Lindt was one of the favourites. So no wonder I was happy to receive some cooking chocolate by Lindt.  I was not familiar with their cooking chocolate, which comes in individual 200gr bars at 70% cocoa. It delivers an intense and rich chocolate desert. 
I made some flourless chocolate brownies with salted caramel.  Unlike other brownies this recipe has no flour or grounded nuts. It relies on good quality chocolate and organic fresh eggs to rise.  I hope you enjoy it as much as we did.

Flourless chocolate brownie with salted caramel

yield : 12 portions

equipment : 2 big bowls, pan, 1 whisk, pressure cooker, mould: 20cms x 20cms

200 g good quality dark chocolate, chopped (1 ½ cups of tea) – min 70% cocoa
50 g butter (¼ cup)
175 g sugar (3/4 cup)
5 organic eggs, lightly beaten
1 teaspoon of instant coffee
1 can of condensed milk, good quality
½ teaspoon of good quality sea salt, I used Maldon salt

firm caramel
Start preparing the salted caramel - place one can of condensed milk in a pressure cooker upright and cover completely with water.  Cover the pressure cooker according to instructions.  Once it starts to boil,  set the timer to 50 mins and let it cook. After the 50 minutes of cooking take the pressure cooker out of the stove and let it cool completely before opening the pan.
NEVER OPEN THE CAN WHEN IT STILL HOT. The caramel should be firm, not runny.  Add sea salt to the caramel. At this consistency the caramel won’t sink to the bottom of the pan when cooking the brownie.
The brownie mixture:
• In a double boiler, place 200 g of chopped dark chocolate and 50g butter and stir until melted chocolate. Remove from water bath, let it cool for 10 mins. In another bowl mix the 175 g of sugar, 5 lightly beaten eggs  and coffee and mix to form a homogeneous mixture.
• Add the egg and sugar mixture to the melted chocolate mixture.
• Place the chocolate dough on a greased baking sheet and sprinkled with chocolate, place the chopped salted caramel over the dough and bake in moderate oven preheated to 180 ° C for + / - 40 minutes. Remove from oven and let cool.  Enjoy it. 

I make some brownie for a picnic and use these lovely napkins and party bags from Talking Tables to store them. 

If you don’t have a pressure cooker, you can cook the condensed milk unopened can in a pan again completely immersed in water about 6 fingers down, cook in low heat and constantly check so that the can is always completely immersed in water. After 3 hours switch off the stove and let the whole pan and can to cool completely.  NEVER OPEN THE CAN WHEN IT STILL HOT.

A chocolate masterclass with Lindt on Instagram: here

Chocolate tasting masterclass Open the packaging – smell: inhale its aroma and scents – vanilla, spices, fruits etc. Appearance: quality chocolate should have a nice sheen to it. A wide range of different tones of brown depending on the type of chocolate and the percentage of cocoa. Sound: Quality chocolate will break easily and neatly. Dark chocolate has a clear, sharp snap, milk or white chocolate has a more gentle snap because of the milk content. Touch: High quality chocolate should melt with your body temperature. Place a small piece between your fingers, melting, fell the texture. It should be smooth. Taste: put a small piece in your mouth, let the chocolate sit on your tongue and begin to melt. chew the piece three to five times and concentrate on the taste and textures. You’ll soon be a chocolate expert. Practise makes perfect! Let’s open another bar of chocolate… #lindt

Wednesday, 15 February 2012

D.O.M. by Alex Atala-São Paulo, Brazil ***

Here is my last post about São Paulo, for now anyway.  Brazilian chef Alex Atala is well known for transforming the Brazilian culinary scene by applying French and Italian methods and recipes to showcase unique and native Brazilian ingredients in his contemporary dishes.   Atala started his career at 19 years old in Belgium, worked in various Michellin stars establishments. In France he worked at Jean Pierre Bruneau’s Michelin 3-star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau.  He did a stint in kitchens in Montpellier, France and Milan, Italy. His restaurant D.O.M., situated in the best neighbourhood of São Paulo - Jardins,  was rated the 7th Best Restaurant in the world by S. Pellegrino World's 50 Best Restaurant in 2011 and holds Acqua Panna Best Restaurant In South America.
I couldn't  miss the opportunity to eat at D.O.M.  It was one of those Oh.My.God. moments in life, worth every single penny and even better we met the charming Atala in person. That day he came to every single table, meeting and greeting all customers and he signed his very big and heavy book for sale at around £100 a pop for one customer. The restaurant deco is modern and yet classical with added simplicity in places and elegance. The  staff is very knowledgeable, friendly and discreet. I opted for the 4 dishes tasting menu at R$280, around £100, and my friend who suffer from many food intolerance opted for two dishes on the menu suggested by the maitre d'. Note: the staff were very accommodating, dealt with my friend's requests in a polite and cordial manner. Nothing was a problem and we felt very welcome, indeed. A visit to D.O.M. is  a gastronomic  experience of a lifetime. You won't find this kind of refined and unique dishes anywhere in the world. If you were wondering the meaning of D.O.M. : it's is an acronym for Deo Optimo Maximo, which means “God is Optimum and Maximum”
The restaurant - around fifteen tables downstairs and a room for private gatherings upstairs
My tasting menu:
Hors d'oeuvre: Sweet potato and smoked garlic pate served with pão de queijo

Below, first course, not on the menu, compliment of the chef - Brazilian Catupiry cheese with fried cassava, reduction of Port and chives. Matching drink : Jabitucaba liquor

Suggestion of wine and some of the wine list: my glass of chardonnay was £20. Steep! 

Below, brioche breaded oysters with tapioca (sagu) and salmon roe marinaded in soy sauce and olive oil:  AMAZING!

Chibé, below right, is a hydrated cassava flour, usually made from the pulp of cassava and manioc - mass extracted from fermented cassava, native of the Amazon. A bit like couscous served with prawns and scallop, lime juice, coriander and wild flowers and herbs - fresh and light.  Below left, Mushroom consomme with wild flowers - my friend's gluten, diary and wheat free choice - Fabulous!
Mushroom consomme

streak in butter with lemon thyme, smoked cassava, broccoli and  peanuts foam  and Palm heart fettuccine carbonara - wow I want to make this at home!
Ribs slow cooked in Malbec  served with cassava bras (small fried strips) with Malbec foam, full portion for my friend and my tasting menu portion - below. The meat melted in the mouth and the strips of cassava were to die for. The best dish in my tasting menu. I love meat!
Aligot - a smooth and elastic texture cheese dish, traditionally eaten in the Pyrenees, France - made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese , they use gruyere (French cheese)  and fresh Minas (Brazilian cheese)- The waiter comes from across the room playing with the fondue-like mass between two spoons and places it on your plate -  It's pure theatre - a show stopper!  Delicious!!
Sweet green papaya ribbons, yogurt snow and bacuri (Brazilian fruit typical of North, Northwest of the country) garnished with wild white flowers.
I love the yogurt snow - the texture of snow and taste of natural yogurt works really well with the sweetness of the green papaya. Festival of textures and flavors.

Best desert ever?  At this point I was already full. However, the chef sent an extra desert and
to date this is the best desert I've ever eaten.  Thank You Atala!
Very light sponge cake of cashew nut served with Jack Daniels ice cream, dark chocolate sauce, sprinkled with salt, black pepper and curry powder, garnished with wild rocket.  Matching drink: another Jabuticaba liquor. I can get used to it! 
We finished our meal with Capim Santo infusion and a variety of petit fours

right : my favourite childhood sweet - Dadinho - sweet peanut paste in dice form

The bill:  1 tasting menu (4 dishes), 2  dishes, 1 glass of wine, water, tea and parking.
well I had more then 4 dishes, actually.... who's counting?
One of Atala's books

In the kitchen with Atala
Unforgettable experience! A 'must' if you ever find yourself in São Paulo.
D.O.M. : Rua Barao de Capanema, 549 Jardins, Sao Paulo, Brazil
Reservation: +55 113 088 0761

D.O.M. (2011) from Ale Melo on Vimeo.
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