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FOOD CHALLENGE INFORMATION

Start a Food Challenge to set yourself a new culinary goal! It’s a great way to earn more points, discover new food experiences and find other members who share a similar passion for food. What’s more, any Food Challenge you create has the potential to become a big hit, with members all around the world joining in. To create a Food Challenge, follows these simple steps:

  • Create a challenge title and short description
  • Define the individual tasks that must be completed to fulfil the challenge
  • Set the timeline
  • Specify your location
  • Upload a challenge picture
  • Select a challenge badge

Once you have done this, each time you upload a new Food Moment, you are given the option of assigning it to one of your Food Challenges. Enjoy watching your progress as you complete the challenges and accumulate more points in the process! The Food Challenge will also become part of your personal Food Story. You and your friends will be able to see the Food Challenge on your profile and the statistics will be included in your foodie dashboard report.

You can also join other users’ Food Challenges to explore new culinary territory together! Interact with the member who created the challenge as well as the other challenge members by writing inspiring and encouraging messages to each other.

Note: you must have an orange belt or above to start a Food Challenge. You can join any challenge irrespective of your belt colour

  • Latest Food Moment

    Picture
    By Enric Ribera
    1 Jan 2026

    Cocinas que enamoran de Aragón: Casa Santos, Albalate de Cinca En el Festival Vino Somontano 2025 consiguió la mención de ‘Aragón Sabor de Verdad’ y el tercer premio de la categoría de ‘Mejor Tapa’ Esta octagenaria Casa Santos, situada en la población oscense de Albalate de Cinca, pertenciente a la comarca del Cinca Medio, fue fundada de una manera muy precaria sobre el año 1940, por la visabuela del copropietario actual de la casa Víctor Sierra, comenzando a elaborar, a partir de entonces, una especialidad de patata al estilo de la casa, que se ha eregido, con el paso de los años, en el plato ‘estrella’;disfrutando de fama y siendo muy solicitado por sus comensales, venidos de muchos lares de las tierras aragonesas y de más allá. A esta receta se han sumado, más tarde, otras que tienen como denominador común, la carne de cordero y la ternera de Binéfar, y los frutos del mar y mariscos procedentes, en su gran mayoría de las rías gallegas. Comer en Casa Santos es todo un placer. Amalgama de sabores El chef Sergio Torres y Michael Martes, conjugan una amalgana de sabores culinarios que enamoran, que cautivan a los gourmets que se acercan a este emblemático hostal oscense. Las especialidades se centran en la ensalada de ahumados; la mencionado patata al estilo de la casa; el foie gras con higos y mermeladas caseras; las almejas de las rías gallegas; el san Martín (pescado de mar) preparado al estilo de la casa; el rape negro con verduritas, espárragos y habitas; el ternasco preparado al horno de leña; el entrecok de ternera de Binéfar; la carrillada de ternera; las costillas de cordero; el pollo de corral; el magret de pato; la copa goshua, y la olla (una verdadera joya de la gastronomía española), y el couland de chocolate con helado. Inés Montull y Víctor Sierra Inés Montull Gairin y su hijo Víctor Sierra, junto a su equipo profesional, han cosechado éxitos y reconocimienmtos importante en su incesante labor frente a los fogones. En la pasada edición del Festival Vino Somontano 2025, consiguieron en su anual concurso de tapas, la mención especial ‘Aragón Sabor de Verdad’ y el tercer premio de la categoría de ‘Mejor Tapa’ con el ‘crujiente de brandada de bacalao y tomate rosa de Barbastro’, siendo la primera vez en la historia del Festival que un mismo restaurante consigue dos premios en una misma edición. Texto: Enric Ribera Gabandé Fotos: Pilar Rius Colom

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