Featured Chefs / Food Culture Antonis Kourkoutas Antonis Kourkoutas was born in 1984 in Athens. His family was involved in catering, but he decided to… by Vera Loulou 16/07/2020
Food Culture / Recipes Warm Salmon Carpaccio with Lemongrass Dashi Beurre Blanc 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
Food Culture / Recipes Scorched Yellowtail Belly with Avocado & Tomato Water Kombu Dashi Cut the belly sashimi style and scorch it with a blowtorch. Baste it with fish sauce and lemon… by Antonis Kourkoutas 16/07/2020
Food Culture / Recipes Cured Tuna Belly with Yuzu Kosho Vinaigrette Cover the tuna belly with the cure mix, place in a tray and press with another tray on… by Antonis Kourkoutas 16/07/2020