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.
- Pesto and pesto cheesecake
- Pomegranate and cumin marinated lamb
- Prawn and pomelo salad with nam jihm dressing
- Rabbit confit with polenta, minted peas, feta and basil
- Red braised monkfish, puy lentils with pak choi and spicy aubergines
- Red braised turkey with Brussels sprouts, jasmine rice, baby corn and beansprouts
- Red bream fillets with lemon grass and chilli roasted ratatouille
- Red snapper with chilli glaze
- Roquefort crème brûlée with pear and pecan salad
- Sardine rillette, marinated baby beets, dandelion salad and ciabatta wafers
- Sardine, tomato and fennel seed spaghetti
- Sea bass with artichoke skordalia and crab wontons
- Shortcrust pastry
- Slow-braised duck with couscous, cumin peaches and watercress
- Smoked chicken, cheddar and balsamic strawberry salad on flatbread
- Smoked paprika marinated lamb with aubergine salad
- Soft parmesan polenta with griddled radicchio, poached egg and roasted feta
- Spicy duck empanadas
- Spicy lamb meatballs with tomato sauce, chickpeas and Greek yogurt
- Strawberry and pimms trifle
Displaying 41-60 of 71 recipes
