Chilled Steamed #Octopus shallot, caper, red onion, olive oil vinaigrette
Octopus & Sea Scalop - The ChefsTalk Project
Quail's #egg with #kadafi
This fabulous dish was named «Dive in the Sea» by José Avillez, from restaurant Tavares, in Lisbon. It really transports us to a dive in the middle of the Atlantic. Photo by Vítor Machado. «Fish, an affordable luxury in Portugal» in The World’s 50 Best Restaurants' website.
Photogallery - L' Estetica del Cibo - Food aesthetic | Gennaio - Marzo 2015, Reporter Gourmet
Adam Handling, Head Chef at Adam Handling at Caxton in St James’s Park, gives you a recipe for pork belly, octopus, squid, and mussel consommé, from his recently published first recipe book, "Smile or Get Out of the Kitchen"