Antonis Kourkoutas
Antonis Kourkoutas was born in 1984 in Athens. His family was involved in catering,…
16/07/2020
Antonis Kourkoutas was born in 1984 in Athens. His family was involved in catering,…
16/07/2020
Thinly cut salmon about 6-8 slices per person on a plate and season with…
16/07/2020
Cut the belly sashimi style and scorch it with a blowtorch. Baste it with…
16/07/2020
Cover the tuna belly with the cure mix, place in a tray and press…
16/07/2020
This was a recipe I came up with to have a cheap and “french”…
14/07/2020
Combine the water and almonds and leave to soak in the fridge over night.…
14/07/2020
Steamed Turbot fillets are served with an unusual salad of cauliflower and broccoli florets…
07/07/2020
Roquefort Pie from Pascal Aussignac is an elegant sweet and savoury combination. As with…
07/07/2020
This glorious tulip recipe from Pascal Aussignac is an unusual spring or summer starter,…
07/07/2020