- Story by Chelsea Forman Photography by Lia Crowe

Tapas have been an integral part of the culinary scene in Spain since the early 19th century, drawing diners together in a social atmosphere to enjoy delicious food.

Offering an alternative to large-plate meals, tapas B次元官网网址� which have gained global popularity in recent years B次元官网网址攁re described as any small dish of food.

While a tapas-tasting journey could occur at many restaurants in Victoria, Trounce Alley might be a good place to start, since , , and are located within tapa-hopping distance of each other.

Located downtown in a Euro-chic setting between Government and Broad streets, Trounce Alley is a pedestrian passageway named after Victoria Pioneer Thomas Trounce. The alleyB次元官网网址檚 nod to Victoria history includes some authentic gaslights that are over 125 years old.

The closely linked tapa bars make it easy for tapas-tasters to mimic the Spanish tradition of moving from one spot to the next, enjoying a bite and drink at each stop. With flavours inspired by traditional tapas, all three locations have become local favourites for their savoury dishes and lively surroundings.

B次元官网网址淲e have defined tapas at our restaurants as small plates that are designed to be shared or put together to make a meal. We emphasize that tapas have a lot to do with the spirit around them, and the social aspect of eating,B次元官网网址� explains Emily Henderson, partner and general manager of Bodega Tapas and Wine Bar.

When dealing in small bites, Emily notes itB次元官网网址檚 important to combine both simplicity and quality ingredients to create the flavours.

B次元官网网址淭wo of our most popular dishes on the Tapa Bar menu are almond-stuffed dates and grilled kale. Both are simple and incredibly delicious,B次元官网网址� she says. B次元官网网址淭he kale is marinated in coconut milk and lemon with spices, and warmed up on the grill for a few minutes. ItB次元官网网址檚 delicious.B次元官网网址�

The Tapa Bar menu aims to encompass more of a Latin and Mediterranean infusion, while Poco and Bodega offer Spanish-inspired small plates.

B次元官网网址淭he Tapa Bar opened about 25 years ago and the menu hasnB次元官网网址檛 changed too much because there are so many locals who have been dining here since it opened and love the menu,B次元官网网址� says Emily, adding that one of the favourites on the Bodega menu is a tuna-stuffed piquillo pepper. B次元官网网址淚tB次元官网网址檚 a small, sweet red pepper stuffed with tuna, capers and olives, with a white anchovy in the top. ItB次元官网网址檚 simple and people love them. They can be ordered per pepper, so as a snack or as a meal.B次元官网网址�

Regardless of whether you choose to dine at one restaurant or spend an evening hopping from one to another, an evening of tapas-tasting should facilitate an air of togetherness amid a time-honoured tradition.

Stuffed Piquillo Peppers

1/2 cup confit tuna belly, fully cooked

1 Tbsp capers, chopped

1 Tbsp green olives, chopped

2 Tbsp mayonnaise

1 Tbsp fresh parsley, chopped

1/4 lemon, juiced

salt and pepper to taste

Mix all ingredients together and stuff into rinsed piquillo peppers.

Grilled Coconut Kale

1 large bunch of green kale, de-stemmed and roughly chopped (donB次元官网网址檛 cut pieces too small because leaves will be placed on the grill)

1 can coconut milk

1/2 tsp paprika

1/4 tsp cayenne pepper

juice of 1 lemon

1 tsp salt

Heat coconut milk on the stove until lukewarm. Transfer to a large bowl, mix in other ingredients. Add kale leaves and toss in mixture until kale is fully coated. Cover and refrigerate for about 3 hours. When ready to serve, heat a grill or barbecue to high. Using tongs, place kale leaves on grill for 30-45 seconds. Flip kale for another half a minute on the other side, or until leaves are darker green and softened. Serve warm.