In search of the perfect goan chorizo as part of my research trip to Goa for my restaurant.
This chorizo was made with pork shoulder and the right amount of pork belly with spices.
Nevertheless the search continues for perfection.
A visit to London is never complete without a muststop at my favourite butcher shop in Marylebone.
This is 60 day aged ribeye. I wish I could carry this beast back.
This bone marrow I ate last night for dinner was just brilliant and the cattle is all grass fed.
The marrow was soft and fatty and lightly charred to bring out that saltiness from the marrow.
I am so impressed with the local produce of this country, cant wait to cook here.
The back alleys of Lisbon is where u can find the real vibe and charm of this city.
A walk down these alleys is what makes this city feel alive and u can draw inspiration from it.
