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David

@c.ampo

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calma calma ė comida 🇵🇹
pigging a path around portugal🍴
🍷 @austa_resta
🍴@worldofmouthapp algarve pundit

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This is David...🍷

...our co-founder and “self-taught sommelier”, who adopted the development of the wine list at austa after becoming obsessed with Algarve-glugs on his arrival from London in March 2020.

The salubrious sips from our region and beyond, are relentlessly hand-sourced and hand-picked by him during his journeys across Portugal and select small parts of Spain. His palate rarely sleeps, and neither does the list, as it changes and evolves regularly based on his scoops of small-production secrets from some of Portugal’s most minuscule makers.

Last month, a journalist from @thetimesluxury got in touch because she wanted to understand more about the “land that wine forgot” (a term coined by our friends at @morgadodoquintao to give a name to the Algarve when it comes to grape growing). David jumped at the chance to offer some insight over email, but the next thing he knew, the journalist was on a flight heading for Faro as he planned her adventure. Together they whisked off to meet some of our favourite winemakers, biodynamic rebels and risk-taking reprobates, organic wineries, small-parcel vineyards and dying local co-operatives, uncovering on the way what makes the Algarve such a hidden gem in the glass.

Over a 'pinch-me-moment' week, he took her behind the scenes and into the cellars of the irreverent hands bringing back indigenous grape varieties and reviving age-old traditions, abandoned plots and time-old techniques across our “region that can feel like a delicious enigma known only to initiates”.

Thank you to Filipo @_atlas.land_ Guilherme @montedacasteleja, Filipe @morgadodoquintao, Duarte @cabritawines and Antonio @rolhasvinhos for taking the time, and to @ninahcaplan for her restless curiosity while allowing David to be “her password for gaining entry” to one of our favourite stories to tell.

If you want the code too, come see us soon at austa and ask David to let you in on a few glugable secrets...

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A look back at this week's highlights.

1- Tunipex 80kg Speed Demon
2- Same as pic 1 after some hours of work
3- Unreal 45 days dry aged Maronesa from Irmãos Unidos
4- Same as pic 3 just a bit more golden brown
5- Fans favourite skate wing from Sagres with butter, lemon Thyme and Bergamot
6- For our fellow's Veggies out there
7- Amazing Alfonsinho directly from Azores to the pass
8- House Dry aged Wreck Fish with the crispiest skin you'll see

Get ready for next week, Austa Restaurant

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I made friends with David and Emma Campus when I was invited onto a press trip to celebrate the opening of their new restaurant, austa, in Almancil, Algarve.
Every time I have visited I have been amazed by the cooking of @davidfbarata and his work with the produce, flavours and style of the region on his doorstep – from the sea to the barrocal, just goes from strength to strength.
Last week they invited me and @jofres70 for a wonderful dinner. We ate Blue-fin tuna tartare with smoked mayo and chive on a seaweed and corn cracker. Puntilhitas (baby squid) also from OIhão, with a garden herb salad and lemon mayo. Blue fin tuna with grilled nectarine from the garden, seaweed oil and macadamia nuts. Artichoke, chanterelle mushrooms, duck egg. Galeirão rice, mussels from Olhão, Ria Formosa seaweed. Dry-aged, grass-fed Marinhoa beef sirloin from Trás os Montes, celeriac purée, greens from the garden. Strawberries, strawberry Gel, raw milk ice cream, pink peppercorn meringue. And austa’s version of pudim flan which I do not normally like but I loved with one made from caramelised milk, miso for saltiness, and flor de sal. This was why I liked it, the salty cuts the too-over-sweetness of those custardy pudding which usually give me the groo.
As usual, David’s amazing selections of wines were brilliant and the revelation was a 2002 Kopke white colheita port. Oof.
Thank you the two Davids and Emma for the love and care you put into austa. If you’re in the area, you should go. If you’re a distance away, just go.

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Nunca me canso ❤️ @austa_resta

Só tenho a agradecer! Foi uma noite de emoções cheias ✨✨

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Moments from dinner with @odewinery and the Algarve Wine Society at austa...

...a fun evening of food and fiery pairings poured by the Tejo-based producer, guzzled down with some of our best Spring plates.

🍷

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austa + friends vol.vii is here...

...when we'll welcome a homegrown Portuguese chef who walked through the doors of austa during our very first summer of opening @austa_resta, for a quiet family supper. We still remember the moment he walked through the door, this beautiful bearded titan we admired so deeply, who met us with such warmth and generosity. Our jaws were on the floor even then.

Now, 2 years later @nunoviajante joins us in our kitchen, this man whose work has quietly shaped a global generation of chefs.

Beginning in some of the world’s most influential kitchens like @el_bulli_, he moved to London to open his very own Bacchus and later The Loft Project, a chef’s table pop-up. He then rose to international stardom with Viajante, earning a Michelin star in its first year, while also leading @chilternfirehouse and opening @tabernamercado - an ingredient-led expression of his Portuguese roots.

With @lisboeta.london, his focus turned inward to Lisbon, memory, and identity. And now, his kitchens in Portugal - @cozinhadasfloresporto in Porto and @santajoanalisboa - are rooted in his heritage yet open to the world: moving between memory and possibility, a deep respect for ingredients, technique and bringing people together.

For us though, just as remarkable as CV is the impact he’s had beyond the plate. It is in his presence that many young chefs have found their voice, learning, evolving, going on to define their own paths. Portugal's dining scene today would not be what it is without Nuno, as so many carry his warm influence - sharing ideas and spreading the spirit of generosity and curiosity that truly defines Nuno as a person.

On May 9th he joins our team, bringing along Santa Joana’s executive chef @brunomfantunes too, for a multi-hands feast that showcases the Algarve's best ingredients in the height of Spring. A full circle meeting point of perspectives and landscape, an evening of collaboration, a celebration of his mentorship and shared energy around the table.

This is @nunoviajante in Algarve. This is Nuno Mendes at.........@austa_resta!

09.05.26
Tickets 150EUR p/p
Requests eat@austa.pt

📷 @henriquepisidoro

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*8 services left*

SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.

We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.

What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.

You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.

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Here’s a must-visit for anyone who appreciates great tuna. One to add to your wishlist in Barbate, Spain is @restauranteelcampero_barbate

“It’s a true temple to the product, using every part of the fish with real respect and precision. The menu is almost entirely built around tuna, and that focus is exactly what makes it special.” – Restaurateur David Campus

Discover where David Campus and other experts love to eat in Spain and around the world on the World of Mouth app.

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Spring arrives with warmer days and brighter light.⁠
Our residence with private pool offers generous open living spaces, Mediterranean inspired design, and a shaded terrace overlooking the village. Floor to ceiling windows frame the landscape, while a deep soaking tub and rain shower invite relaxation after sun filled afternoons.⁠
A perfect setting for the new season.⁠
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A primavera chega com dias mais quentes e uma luz mais intensa.⁠
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A nossa residência com piscina privada oferece espaços amplos em plano aberto, design de inspiração mediterrânica e um terraço sombreado com vista sobre a vila. Janelas do chão ao teto enquadram a paisagem, enquanto a banheira profunda e o duche com efeito de chuva convidam a momentos de relaxamento após tardes ensolaradas.⁠
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Um cenário perfeito para a nova estação.⁠
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Vídeo por: @‌c.ampo

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Da série: Do Stories pro Feed✨

Recentemente meu amigo @c.ampo esteve em Lisboa e fomos dar um confere no Pastrami da @kaupastramihouse , textura amanteigada que se desfaz na boca. Dividimos o ‘New York’ (36€) com 500grs da mais pura maldade. Cervejinha gelada lavou bem a goela durante a experiência.
Já tô pronto pra voltar.

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No slowing down in September, and post Residência it felt like the right moment to pack things in. At last, a chance to harvest, something I’ve wanted to do for years and will now turn into an annual ritual.

@pippovino put out the call to help pick his century-old Castelão vineyard and, with the weather finally cooled and me being admittedly soft, I was in the car by 7am, heading for Aljezur on the west coast of the Algarve. A full day in the vines, cutting bunches and watching Pippo at work, shaping what will become a bright, juicy wine — Outra Forma.

We’re already pouring the 2024 at @austa_resta. Only about 850 bottles produced. Looking forward to adding my first harvest to the list in late 2026 or early 2027.
@atlas.land

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06/09/2024 - BTS from @residencia_joaorodrigues Algarve.

What an honour to host @jmgrodrigues & @karylmt at our little restaurant

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