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.
- Stuffed fig pastries
- Sumac spiced veal schnitzel with lentil and feta tabbouleh
- Tofu, butternut and coconut curry
- Tomato and fig soup with goat's cheese and fig bruschetta
- Turkish delight crème brulée
- Veal chop topped with melting Manchego on a creamy sage and onion polenta
- Venison with vanilla mash and kumquat chutney
- Waterloo parcel with spiced plum sauce
- Watermelon and seafood curry
- Whisky mac prawns, roasted sweet potatoes, avocado cream and watercress
- Wild salmon and ginger tartare-filled potato cubes with Greek yogurt and flying fish roe
Displaying 61-71 of 71 recipes
