Episode #5 with Tom Halpin
On the fifth episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews Tom Halpin, Australian chef…
by Vera Loulou 21/07/2020
On the fifth episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews Tom Halpin, Australian chef…
by Vera Loulou 21/07/2020
Tom Halpin is an Australian born Chef focusing on local and unique flavor combinations. He cooks primarily from…
by Vera Loulou 21/07/2020
To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put…
by Vera Loulou 16/07/2020
Antonis Kourkoutas was born in 1984 in Athens. His family was involved in catering, but he decided to…
by Vera Loulou 16/07/2020
Thinly cut salmon about 6-8 slices per person on a plate and season with salt. Warm enough quantity…
by Antonis Kourkoutas 16/07/2020
Cut the belly sashimi style and scorch it with a blowtorch. Baste it with fish sauce and lemon…
by Antonis Kourkoutas 16/07/2020
Cover the tuna belly with the cure mix, place in a tray and press with another tray on…
by Antonis Kourkoutas 16/07/2020
This was a recipe I came up with to have a cheap and “french” version of katsobushi in…
by Edward Delling Williams 14/07/2020
First off heat 100g of oil in a pan to 190c and fry off a small handful of…
by Edward Delling Williams 14/07/2020
Combine the water and almonds and leave to soak in the fridge over night. The next day blend…
by Edward Delling Williams 14/07/2020
