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• The 3rd National Gastronomy Contest has awarded Canary Island cuisine with gold for the culinary offering of bluefin tuna and black pork by chef Rubén Cabrera and his sous-chef Jesús Gómez

Canary Island cuisine has been recognised again nationally for the second year in a row with a new gold in the 3rd National Gastronomy Contest for the culinary proposal of Tenerife chef Rubén Cabrera, chef at the La Cúpula restaurant in Hotel Jardines de Nivaria, and his sous-chef Jesús Gómez, winners of the cooking section.

As a culinary art, Canarian cuisine was represented by an original dish of bluefin tuna using salting and marinating techniques and a hint of spiciness. This was partnered with black pork accompanied by black potatoes and Guayonge onion, with Eastern and Indian influences.

The contest, held in Adeje on 21 September as part of the gastronomic activities of ‘Culinaria Tenerife 2016’, gathered together teams of chefs from Aragón, the Balearic Islands, Cantabria, Castilla-La Mancha, Castilla y León, Extremadura, Madrid and Navarre, including those who made it onto the podium in representation of Canarian cooking for another consecutive year.

According to Red2000, Canary Island cuisine can be considered as the most original and cosmopolitan of Spain, since it combines dishes that have evidently been inspired by the Peninsula with local recipes influenced by Latin-America and Continental Africa. The mild climate of the archipelago also impacts on the wealth of the fruits of the earth, as well as plentiful fish from their coasts, making up an important part of cultural identity.