Langoustine Ravioli, Dashi and Tobiko
Let the katsuobushi sink to the bottom, about 10 minutes. Strain the dashi through a fine-mesh sieve over…
by Vera Loulou 20/08/2020
Let the katsuobushi sink to the bottom, about 10 minutes. Strain the dashi through a fine-mesh sieve over…
by Vera Loulou 20/08/2020
On this episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews João Grinspum Ferraz, a historian…
by Vera Loulou 18/08/2020
João Grinspum Ferraz is a historian and political scientist. João’s primary focus is cultural history. He curated the…
by Vera Loulou 18/08/2020
Plate up the steak tartare patties. Top with Caviar and Nasturtium and accompany with a slice of sourdough…
by Vera Loulou 11/08/2020
On this episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews Manolis Stithos, a Greek chef…
by Vera Loulou 11/08/2020
Manolis Stithos is a Pastry Chef from Greece. Born in Athens with origins from Zakinthos and Chios. Manolis studied pastry and bakery at the…
by Vera Loulou 10/08/2020
Add the white wine vinegar to the pan. Remove the muslin cloth containing the fennel seeds from the…
by Vera Loulou 31/07/2020
Add the chicken stock to the shallots and bring to a rapid boil. Add the broccoli and cook…
by Vera Loulou 31/07/2020
Bruno Verjus is a chef, poet and philosopher. Bruno is chef and owner of Michelin-starred “Table by Bruno…
by Vera Loulou 31/07/2020
On this episode Vera Loulou interviews Bruno Verjus, chef and owner of Michelin-starred “Table by Bruno Verjus” in…
by Vera Loulou 31/07/2020
