Osussurrador

culinary concepts & communication
all you can need
oficina de conceitos e communicação culinária

29/03/2026

Gelée de 🍋

22/06/2025

🍹😎🥪🎨🖌️🎷🪗🎸🧡 a vida é bela 🧡 Come and join us for a chilling moment on the nicest balcony of Odemira. Happy to share some homemade petiscos with you. See you on sexta.

20/04/2025

En ce jour de résurrection, et il y a mille manières de renaître, comme le phénix de ses cendres, de lâcher prise, de laisser mourir – et reposer en paix – nos anciennes manières de faire, nos habitudes… en ce jour de résurrection j’ai envie de lancer un

APPEL solennel pour un PRINTEMPS des CONSCIENCES

Nous avons connu un printemps de Prague, un printemps arabe… il me semble que le temps est venu, et la saison s’y prête à merveille, pour un printemps des consciences. Ne nous battons pas contre un système qui nous mène à la perte, la perte de la beauté, la perte de la liberté, la perte de notre santé et celle de la planète, la perte du respect, même peut-être celle de l’humanité. Regardons dehors, prenons exemple dans la sagesse de notre vielle mère terre, laissons fleurir nos pensées, pour qu’elles puissent porter des fruits, changeons nos habitudes, engageons-nous, par des petits actes dans notre quotidien, POUR un monde différent, POUR une re-renaissance, POUR un nouveau siècle des lumières en évitant les erreurs de l’ancien.
Créons, ensemble, ce printemps de consciences. Instruisons-nous, soyons lucide, semons des graines, arrosons, plantons nos jardins, intérieurs et extérieurs, faisons fleurir nos pensées, partageons les fruits et nos richesses, soyons solidaires, résistons aux tentations des vieilles habitudes, laissons les devenir humus riche pour nos projets, prenons conscience de notre pouvoir de changer les choses par notre manière de consommer, prenons conscience de l’importance – nourrissante et guérissant – de la beauté, prenons conscience que nous formons un grand ensemble, pas que les humains, mais tout le vivant, le non vivant et même l’au-delà, prenons conscience que nous sommes parfaitement capable de renaître.

Quand, si ce n’est pas maintenant ?

02/02/2025

Chandeleur, galette oblige, et du cidre breton 🍾, naturellement. 1ère au légumes côtes de bette à la crème, 2ème moutabal shawandar, 3ème citron confit à l'huile d'olive, thon, fondue poireau, 4ème gruyère (suisse! même si c'est nul de devoir le préciser...) œuf et puis on passera au sucrées 😊 bonne fête d'imbolc et plein de lumière à tout le monde.

02/02/2025

Marmelade in progress day two 🍊😍😊 Seville oranges, hand cut, recipe test from

01/02/2025

Marmelade in progress. First time with 🍊 Seville oranges 🍊 of our own garden. Hand-cut of course. Heaven is a place on earth...

01/01/2025

🇵🇹 Obrigado a todos por um 2024 inesquecível e desejo-vos um 2025 fantástico, cheio de luz e paz interior.

🇫🇷 Nous vous remercions tous pour cette année 2024 inoubliable et extraordinaire et vous souhaitons une année 2025 pleine de lumière et de paix intérieure.

🇬🇧 Thank you all for an unforgettable 2024 and wishing you an amazing 2025 full uf light and inner peace.

#2025

26/12/2024

🇬🇧 Quite happy to announce that we are also CERTIFIED FUTURE FOOD EXPERT. This allows us to anticipate trends, to understand if they are lasting or only bubbles and how you can integrate them in YOUR business. Want to make MORE MONEY in 2025? We're here to help you...

🇵🇹 Temos o prazer de anunciar que também somos CERTIFIED FUTURE FOOD EXPERT. Isto permite-nos antecipar tendências, perceber se são duradouras ou apenas bolhas e como as pode integrar no SEU negócio. Quer ganhar MAIS DINHEIRO em 2025? Estamos aqui para o ajudar...

🇫🇷 Assez (!) heureux de pouvoir annoncer que nous sommes également CERTIFIED FUTURE FOOD EXPERT. Ce qui nous permet d'anticiper les tendances, de comprendre si elles seront durable ou que des bulles de savon et comment vous pouvez les intégrer dans VOTRE affaire. Vous voulez gagnez PLUS D'ARGENT en 2025? Nous sommes là pour vous aider ...

02/11/2024

How to preserve 🍋🍊💚 CITRUSES 💚🍊🍋
We're still testing 1001 (at least 😊) fermentation methods. Achar is a traditional pickle, with over 500 years of history. They were once produced on the Ilha de Moçambique, the ancien fortified capital of Portuguese East Africa, situated in the waters of the northern coast of the country and once an important port on the route to India. Achar is connected to the colonial past, influenced by exchanges with Arabic and Indian people, who were the first to bring spices. These gastronomic contaminations now characterize Mozambican gastronomic culture, especially of the coastal communities.
Achar – not coincidentally also omnipresent in India in many different varieties – is found all over Mozambique.
Especially the older women still know how to prepare these pickles, but it is a tradition that unfortunately is being lost.
The ingredients are hot chili peppers 🌶️ called piri piri or malagueta, and limes 🍋 (the small variety, locally called chirossana)
The preparation is slow: the first day the limes have to be sliced and sprinkled with salt, and then left to rest for a night. On the same day the piri piri are added to lime juice and the mixture is then boiled for 10 minutes, after which the chilies are removed from the juice. The next day, the limejuice (ca. 125 ml) is blended with three spoons of piri piri and a spoon of salt and then filtered.
The previously sliced and fermented limes are then put into a jar with the filtered juice, five garlic cloves and salt and left for another day. The next day the jar is placed in the sun, after which the lime achar is kept in a cool place for 15 days. It is then ready for being used as a condiment for a wide variety of dishes.
Lime and malagueta achar is a culinary speciality which is part of of the .

28/10/2024

by tested for you by O SUSSURRADOR 🧑‍🍳
As we are very attracted by the world of citruses 🍊🍋💚 we are also very attracted by the Japanese kitchen. Chef Lucas, who opened his restaurant at the Rua Boavista in Lisbon a few months ago is a profound connoisseur of the Japanese kitchen so we were quite excited to taste some samples of his creativity. Unfortunately he was not there this evening and this was, probably, the main reason why we were a little bit disappointed by the quality of the dishes.
Reading the menu, which you have to scan on your mobile phone, is simply mouthwatering and raises your expectations on the next level. We tried several starters, corn, eggplant and lettuce head and they were all fine. You can sit either at the bar or at some tables. For taking good pictures with our mobile phone the light at the tables was not enough. The ambience is urban with a lot of yakisugi wood on the wall and the music is urban too, for OUR ears more suitable for a bar than for a restaurant. But well, this place is a mix of both, quite urban, quite trendy.
As main dishes we tried the oshizushi and the yellowfin tuna flap. The first one is the old classic sushi which was lacking a bit of depth, of umami, the second one was the highlight of the evening. Exactly as we like it, simple and extremely tasty, reduced to the maximum. This is fine art.
Just a pity that the chosen dessert was not available, same as the chosen yuzu kombucha... Having said this we want to point out the more than reasonable prices. If you want to discover more of the japanese kitchen than sushi and not spend a month's salary then this restaurant is a must try.
The scores:
SERVICE 4.5/5
AWARENESS 3.5/5
QUALITY 4/5
What means AWARENESS? That means local, seasonal products from sustainable sources. That means transparency. That means paying attention to the re.sources and the environmental and social impact of what we do and what we don't do. That means waste management (such an important point in gastronomy). That means that all is connected and when we don't pay attention we harm ourselves.

Endereço

São Luis

Horário de Funcionamento

10:00 - 18:00

Website

http://osussurrador.com/

Notificações

Seja o primeiro a receber as novidades e deixe-nos enviar-lhe um email quando Osussurrador publica notícias e promoções. O seu endereço de email não será utilizado para qualquer outro propósito, e pode cancelar a subscrição a qualquer momento.