While in South Africa, I had the opportunity to research and use different approaches to some new ingredients, that for me where unknown or it was in fact the first time to use them. One of these ingredients were the Heirloom Carrots, century carrots, that have existed since always, but they’ve been forgotten in time, due [...]

I believe that with travelling and with several cultural experiences, chefs become more complete and they’re able to understand different cultures needs. Right now I’m in Cape Town, where the Summer has just begun. With this I see myself involved with products that I highly recommend and like using in my kitchen. Tomatoes, Melons, Berries,… are on [...]

A few weeks back I watched a small video from Grant Achatz, about Flavor Bouncing where he shows the way he starts a new dish. He starts with a focal ingredient and then tries to build a web, of matching ingredients, around it. Basically, for each recipe, Achatz creates a flavor network and follows the principals [...]

This is actually something I had put together in 2010 for the National Chef Contest in Portugal and it represents the Summer Traditional Festivities and something that you would for sure eat this time a year . The traditional Soup Caldo Verde I transformed it into a “electrified” sense of textures that in the end would taste just like the [...]

  As we grow into childhood, I think our lifelong tastes, preferences and associations with food begin to crystalize. M. F. K. Fisher (1908- 1992, preeminent American food writer) once said ‘it seems to me that our three basic needs, for food, security and love, are so mixed and mingled and entwined that we cannot straightly think [...]

  If you didn’t get the chance to dine at Ferran Adrià’s famous 3-Michelin-star restaurant: El Bulli on the Costa Brava, have no fear… because you can always count on the Adrià’s brothers to pull an astonishing new move to surprise the diners. In January, the brothers opened a cocktail bar (41 grados) and a second establishment [...]

Crostata alla Nutella This dessert was on the Il Mercato menu of 2011. The idea is to bring the citrus and the chocolate together, for a lot of people the best combo ever for chocolate. Citrus and Nutella are for sure some of the symbols of  Italy’s gastronomy and here they make a excellent combo and presentation. For [...]

Smoked Burrata was one of the most recognized dishes by the guests at il mercato restaurant. Although there were a lot of different and interesting avantgarde dishes that just made people come back again, like, the vanilla risotto, pizza paper, Poppy Chocolate and Nutella Ice cream, sweet caprese and so on. Smoked Burrata with Drunk Pear, [...]

There are amongst chef’s, people that are just curious and passionate about culinary and sometimes, they come to me asking where to find some ingredients  to prepare Molecular Cuisine dishes at their place. If you are a chef it’s pretty easy, but if you at home, just by them online and make it even easier.

The first post for the Poiz & Foodstyle blog will be a intro mode one, with a sneak peak of what will be cooking in our website. It’s important to bear in mind that this is a personal site, with a defined culinary philosophy and seeking to discuss different topics throughout the blog. The topics are [...]