Fall-off-the-Bone Pork Spare Ribs with Juicy Corn and Cilantro
A must try pork ribs recipe by Chef Kostas Magoulas made with top quality ribs by the Greek Butcher. Besides the top quality ribs, sage is Kostas secret ingredient for...
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All posts by Kostas Magoulas
Chef, consultant, founder of a successful vegan catering business, Instagram influencer – Chef Kostas Magoulas is a man of many hats. And did we mention he is only 30? So how did he achieve all of this? Hard work, hard work again, lots of creativity and passion for the restaurant industry, and more hard work. You can learn more about his amazing work from our interview with him.
Seared Dry Aged Hanger Steak Tartare
Seared dry aged hanger steak tartare, marinated in an umami broth, served with a cured yolk and torched baby celery oil. How to Prepare the Meat: For health reasons, I...
Carpaccio 2.0: Beetroot, Radish and Infused Kombu
This dish, which I enjoy offering as an amuse-bouche for my vegan clients, is usually prepared in bulk but is a staple in my kitchen. You cannot prepare just one...
Pork Tenderloin Cured in Beer Brine with Cauliflower Puree, Wild Asparagus and Pork Jus
Happy to share this delicious pork fillet recipe by Chef and F&B Consultant Kostas Magoulas. Learn more about Kostas and his work by checking out our interview with him. How...
Cashew macaron, Caviar, Homemade Labnah Cheese, Volcanic Sepia “Ash”
This is a delicious savory macarons dish provided by Kostas Magoulas, a Chef’s Pencil Chef of the Week. Check out our interview with Kostas to learn more about his career...