DISH PRESENTS: MIELE CHEF'S TABLE

Get up close and personal with Joao Martins of The Offal Club as he demonstrates how to prepare an inspiring selection of offal dishes.

About Joao Martins

João has been a chef for over 15 years. He's worked in kitchens in London, Lisbon, France and New Zealand.

Born and raised in Portugal to a family of hunters and keen offal eaters, João moved to London with the intent of pursuing a career in the graphic arts. But he soon found the pull of the kitchen to be too alluring.

For 9 years, João worked in several top London establishments, including the famed offal temple of St John Restaurant in Clerkenwell. He then moved to New Zealand with his kiwi wife, also a chef.

He now dedicates his time to raising and feeding his two boys and sharing his passion for the joys and delights of offal cookery.

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Canapés

Hapuna liver toast, pickled cucumber

Prawn Chicharrones

Starter

Duck hearts, beetroot and chicory

Main

Ox tongue, turnip and anchovy

Dessert

"Pudim Abade de Priscos"

19th century Portuguese dessert of spiced egg and port flan

Wines matched with each dish have been supplied by Nautalis Estate