Chefs
Maria Elia
Maria Elia has been the head chef at the Delfina Studio Café for 9 years.
Maria was born into the restaurant business, watching her Greek-Cypriot father cooking in their restaurant. Training to become a chef herself, she took an apprenticeship at Café Royal's Grill Room. She has gone on to work in kitchens around the world, and now writes about her experiences with food. Maria also teaches others at The Ethnic Authentic Cooking School in London.
- Fig tarte tatin
- Fruit cake brûlée with caramelised blood oranges
- Greek meze starter
- Jerusalem artichoke and lemon thyme crème brulee
- Jerusalem artichoke and potato blini
- Kataifi wrapped miso aubergines with avocado cucumber salad
- Kataifi wrapped Moroccan spiced sea trout
- Khao suey with prawn balichow
- Lamb, goat's cheese and fig burger served with fried green tomatoes
- Lemon grass, lime leaf and ginger chocolate tart with white chocolate-filled lychees
- Lemon sole with Thai-spiced strawberry sauce
- Mahi mahi wrapped in pancetta with polenta chips
- Marinated roast monkfish (monkfish stifado)
- Meringue roulade with roasted plums
- Moroccan pork hocks with apple and almond couscous
- Mortadella, egg, tomato and basil bake
- Mussel bobotie with pumpkin fritters
- Orange, lavender and almond syrup cake with crème fraiche
- Oysters with beer jelly and green apple salad
- Parsnip and truffle ice cream
Displaying 21-40 of 71 recipes
