MIGUEL'S TAPAS
By Miguel Maestre
Miguel Mastre,
the sizzling Spaniard from Channel 10's 'Boys Weekend' and the host of 'Miguel's
Tropical Kitchen' on Lifestyle FOOD is delivering the magic of authentic Spanish
tapas to every home with his first cookbook, 'Miguel's Tapas'.
The
serving of Tapas, meaning 'little dishes' in Spanish, is designed to encourage
conversation as everyone eats, and Miguel's recipes, filled with colour, energy
and flavour, will have you chatting away as you dine from breakfast to lunch,
dinner and into the night. With more than 75 dishes, both original and signature
Spanish, Miguel's Tapas has a veritable Spanish banquet waiting for you that also
includes snacks, desserts and authentic sauces
From a family
who lived and breathed good food and wine, Miguel Maestre's destiny was pre-determined
from a young age. He began cooking when he was 21, when he moved to Scotland to
experience the world. His energy and enthusiasm made his progression quick, rapidly
working his way up through the ranks at Indigo Yard, Montpelier's Partnership
(the biggest monopoly of restaurants in Edinburgh).
Since 2004
he has lived in Australia and has been fortunate to work in some of Sydney's premier
kitchens including Bather's Pavilion, Bel Mondo and Cru, before taking up the
position at Minus 5 at Circular Quay. At 27 years of age, it was a big test, but
the reviews and customer feedback proved it was worth the leap of faith - Miguel
soon became Head Chef of Tony Bilson's prestigious Number One Wine Bar in Sydney's
Circular Quay. Working under his friend and mentor Manu Feildel, he impressed
the Sydney food scene immeasurably.
Miguel's passion for food
and life is infectious, and he has developed a talent for incorporating Spanish
ingredients and cooking styles into his modern Australian menus. In 2009 he opened
his own restaurant, El Toro Loco (The Mad Bull) in Manly, Sydney, where his amazing
Tapas and Paella have made the restaurant a hotspot on Sydney's competitive dining
scene.
'Miguel's Tapas' is available now.
