For the third consecutive year, part of Quinta da Moscadinha, in Camacha, was transformed into a traditional festival setting. But Sidra em Brasa is no ordinary festival. It is a tribute to gastronomy, a union between the initiative of entrepreneur Márcio Nóbrega - owner of the venue and of the cider brand Quinta da Moscadinha - and Madeira’s Michelin-starred chefs.
All the food is barbecue. Everything cooked over wood and charcoal, full of flavour, quality, and even refinement - but without the controlled environment of restaurant kitchens and dining rooms. Yes, the smoke gets in your eyes. But the taste of the food more than makes up for it.
Participating were Michelin-starred chefs Benoît Sinthon (Il Gallo D’Oro), Octávio Freitas (Desarma) and José Diogo Costa (William), as well as recommended chefs Filipe Janeiro (Gazebo), César Vieira (Audax), João Luz (Avista), Rui Pinto (Avista Ásia), Gonçalo Bita Bota (Oxalis) and Júlio Pereira (Ákua), who worked in tandem with the group’s executive chef, Carlos Gonçalves.
Also taking part were host chef Dúlio Freitas, from Adega do Pomar - the restaurant at Quinta da Moscadinha - and pastry chef Tony Fernandes. They were joined by members of their respective teams, in a friendly, relaxed yet meticulous gathering that brought together around 500 attendees.
Júlio Pereira and Carlos Gonçalves dedicated their dishes to Madeira’s hot corn and the traditional Wheat Soup. Octávio Freitas offered spit-roasted pork. Dúlio Freitas cooked goat, and Gonçalo Bita Bota opted for oxtail. Filipe Janeiro, João Luz and José Diogo Costa prepared a squid tagliatelle, while Benoît Sinthon and Rui Pinto grilled octopus tentacles. Chef Tony Fernandes and his team made the desserts, and there was also a cheese table.
Cider is the drink of choice - indeed, it is the event’s very reason for existing. Márcio Nóbrega aims to demonstrate that fermented apple cider pairs beautifully with gastronomy.
This is just one of the steps the entrepreneur has taken to put cider on the map. At Sidra em Brasa, practically the entire portfolio of Quinta da Moscadinha was available - award-winning ciders that already feature on the menus of most of Madeira’s top restaurants.
In just three years, Sidra em Brasa has established itself firmly in Madeira’s gastronomic calendar. It combines the simplicity of an outdoor barbecue festival (complete with music) with the quality of food prepared by masterful hands. The atmosphere is relaxed and never disappoints. Its reputation is such that the event sells out many weeks in advance.
