The best recipes from Academia Portuguesa de Culinária, now on video!
Simple and fragrant—a taste of practical Alentejo soul—with a special twist of my own.
Rooted in Ukrainian tradition, with a personal, modern twist—deep beet colour, cream, and egg.
A gourmet take on Christmas cod—the real secret isn’t the fish, it’s the leek. (Don’t tell anyone.)
Pecan pie is sweet by nature—this one stays balanced. Citrus, cream, and maple explain why.
Mushrooms, Madeira and cream with green beans and broad beans on crisp crostini—simple and unbeatable.
A sweet, aromatic sauce that could make even a lamb-skeptic hungry—purée and confit tomatoes on the side.
Soup doesn’t have to be thin—silky asparagus velouté with textures fit for an Easter table.
The best traditional Portuguese rice dish, taken up a notch—gourmet comfort with shellfish stock and flambé.
Simple ingredients and zero waste—still a plate worthy of fine dining, with crisp potato and tartare.
The fastest gourmet dessert you’ll make—Port, lavender, raspberries and warm foam in minutes.
There is beauty in simplicity—and this chilled soup proves it, with burrata and thyme croutons.
Foolproof béarnaise—every trick for a silky sauce. A brunch classic with smoked salmon and ricotta.
A technical chocolate dessert with serious flavour—molten centre, berries, and a white-chocolate petal cup.
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