{"id":36247,"date":"2021-09-30T13:03:02","date_gmt":"2021-09-30T12:03:02","guid":{"rendered":"https:\/\/costa-verde.com\/?p=36247"},"modified":"2021-09-30T13:06:53","modified_gmt":"2021-09-30T12:06:53","slug":"3-chef-tony-martins-recipes-for-a-fine-dining-experience-at-home","status":"publish","type":"post","link":"https:\/\/costa-verde.celsoalmeida.pt\/en\/3-chef-tony-martins-recipes-for-a-fine-dining-experience-at-home\/","title":{"rendered":"3 Chef Tony Martins\u2019 recipes for a fine dining experience at home"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"36247\" class=\"elementor elementor-36247 elementor-36246\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0fefa06 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0fefa06\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-fa612f1\" data-id=\"fa612f1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c4edbef elementor-widget elementor-widget-text-editor\" data-id=\"c4edbef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>We\u2019ve challenged the winner of the Portuguese competition Chefe Cozinheiro do Ano, Tony Martins, to use our RAW collection as a source of inspiration and \u00a0to present his signature dishes. The result couldn&#8217;t have been better! Have fun and delight yourself with Chef Tony Martins&#8217; recipes and be inspired by the world of fine dining.<\/p><h2><strong><span data-preserver-spaces=\"true\">Egg, peas and spicy sausage<\/span><\/strong><\/h2><p><span data-preserver-spaces=\"true\">We start with a dish of egg, peas and spicy sausage, consisting of a stew of peas and spicy sausage, poached egg and a pickle of spring onions.<\/span><\/p><p><strong><span data-preserver-spaces=\"true\">For two people you will need:<\/span><\/strong><\/p><ul><li><span data-preserver-spaces=\"true\">2 M-sized eggs<\/span><\/li><li><span data-preserver-spaces=\"true\">3cl of extra virgin olive oil<\/span><\/li><li><span data-preserver-spaces=\"true\">10g of dried garlic<\/span><\/li><li><span data-preserver-spaces=\"true\">1 bay leaf<\/span><\/li><li><span data-preserver-spaces=\"true\">100g of onion<\/span><\/li><li><span data-preserver-spaces=\"true\">3cl of white wine<\/span><\/li><li><span data-preserver-spaces=\"true\">5cl of beef stock\u00a0<\/span><\/li><li><span data-preserver-spaces=\"true\">300g of peas<\/span><\/li><li><span data-preserver-spaces=\"true\">50g of spicy sausage<\/span><\/li><li><span data-preserver-spaces=\"true\">50g of spring onions<\/span><\/li><li><span data-preserver-spaces=\"true\">5cl of cider wine vinegar<\/span><\/li><li><span data-preserver-spaces=\"true\">25g of sugar<\/span><\/li><li><span data-preserver-spaces=\"true\">10g of salt<\/span><\/li><\/ul><h3><strong><span data-preserver-spaces=\"true\">Preparation:<\/span><\/strong><\/h3><p><span data-preserver-spaces=\"true\">First, and with some anticipation, peel the s<\/span><strong><span data-preserver-spaces=\"true\">pring onion\u2019s pickle<\/span><\/strong><span data-preserver-spaces=\"true\">:<\/span><\/p><p><span data-preserver-spaces=\"true\">Peel the spring onions, cut them in half and put them in a jar. Make a syrup with the vinegar, sugar and salt, but do not let it boil, and add it to the onion jar, while it is still hot. Let it stand for at least a few hours (the longer it stands, the more the flavour will intensify).<\/span><\/p><p><span data-preserver-spaces=\"true\">Next, prepare the s<\/span><strong><span data-preserver-spaces=\"true\">tuffed peas and pepperoni<\/span><\/strong><span data-preserver-spaces=\"true\">:<\/span><\/p><p><span data-preserver-spaces=\"true\">Make a stew with the onion, garlic, olive oil, and bay leaf. Add the spicy sausage, into small cubes and let it cook for a few minutes. Refresh with the white wine and let the alcohol evaporate. Add the peas and the beef broth and reduce.<\/span><\/p><p><span data-preserver-spaces=\"true\">Finally, poach the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">eggs,\u00a0<\/span><\/strong><span data-preserver-spaces=\"true\">in plenty of water, and plate them up, as suggested in the photo by Tony. Who would have thought we could make an egg the centrepiece of a dish like this?<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-3bd8118 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3bd8118\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-411fdbc\" data-id=\"411fdbc\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-599d02f elementor-widget elementor-widget-image\" data-id=\"599d02f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.instagram.com\/p\/CSlrXbtMPNe\/\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"549\" src=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_ervilhas-1.png\" class=\"attachment-large size-large wp-image-36290\" alt=\"Chef Tony Martins&apos; recipe for Egg, peas and spicy sausage, in a piece from the RAW Collection\" srcset=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_ervilhas-1.png 1024w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_ervilhas-1-300x161.png 300w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_ervilhas-1-768x412.png 768w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_ervilhas-1-600x322.png 600w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_ervilhas-1-120x64.png 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Egg, peas and spicy sausage| Chef Tony\nMartins | RAW Collection<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b4fe6f1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b4fe6f1\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-094e406\" data-id=\"094e406\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-110046e elementor-widget elementor-widget-text-editor\" data-id=\"110046e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong><span data-preserver-spaces=\"true\">Laminated Tuna, Tomato Tartar, Avocado and Cucumber<\/span><\/strong><\/h2><p><span data-preserver-spaces=\"true\">The chef&#8217;s next recipe is\u00a0<\/span>Laminated Tuna,\u00a0tomato tartar,\u00a0avocado,\u00a0and\u00a0cucumber.<\/p><p><strong><span data-preserver-spaces=\"true\">For two people you will need:<\/span><\/strong><\/p><ul><li><span data-preserver-spaces=\"true\">250g of fresh tuna loin\u00a0<\/span><\/li><li><span data-preserver-spaces=\"true\">150g of avocado<\/span><\/li><li><span data-preserver-spaces=\"true\">50g of red onion<\/span><\/li><li><span data-preserver-spaces=\"true\">10g of coriander<\/span><\/li><li><span data-preserver-spaces=\"true\">5g of chilli<\/span><\/li><li><span data-preserver-spaces=\"true\">20g of green pepper<\/span><\/li><li><span data-preserver-spaces=\"true\">5g of dried garlic<\/span><\/li><li><span data-preserver-spaces=\"true\">1 lime<\/span><\/li><li><span data-preserver-spaces=\"true\">5cl of virgin olive oil<\/span><\/li><li><span data-preserver-spaces=\"true\">100g of beef heart tomatoes<\/span><\/li><li><span data-preserver-spaces=\"true\">80g of cucumber<\/span><\/li><li><span data-preserver-spaces=\"true\">Salt flower<\/span><\/li><\/ul><h3><strong><span data-preserver-spaces=\"true\">Preparation:<\/span><\/strong><\/h3><p><span data-preserver-spaces=\"true\">You can start by preparing the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">Avocado Puree<\/span><\/strong><span data-preserver-spaces=\"true\">:<\/span><\/p><p><span data-preserver-spaces=\"true\">In a bowl, add the avocado, red pepper, red onion, garlic, coriander, chili, lime (juice and very fine zest) and olive oil. Grind everything, with the help of a hand blender or blender.<\/span><\/p><p><span data-preserver-spaces=\"true\">Next, prepare the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">Tomato and Cucumber Tartar<\/span><\/strong><span data-preserver-spaces=\"true\">:\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">Peel and remove the seeds from the tomato and cucumber and cut them into very small cubes. Season with salt flower and a dash of olive oil.<\/span><\/p><p><span data-preserver-spaces=\"true\">Finally, for the\u00a0<\/span><strong><span data-preserver-spaces=\"true\">Tuna<\/span><\/strong><span data-preserver-spaces=\"true\">:<\/span><\/p><p><span data-preserver-spaces=\"true\">Dip the tuna loin in olive oil, place on a platter and braise it with a blowtorch. Laminate it finely and it is ready to start the plating up. For this step, you can follow the picture and decorate with <a href=\"https:\/\/costa-verde.celsoalmeida.pt\/en\/edible-flowers-for-cooking\/\">borage<\/a> shoots, which add colour and flavour to such a fresh dish!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-b02906b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b02906b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-2edc23a\" data-id=\"2edc23a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a34d223 elementor-widget elementor-widget-image\" data-id=\"a34d223\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.instagram.com\/p\/CSXhywYM9tt\/\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"549\" src=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_atum-1.png\" class=\"attachment-large size-large wp-image-36298\" alt=\"Chef Tony Martins&apos; Laminated Tuna\u2019s recipe for, tomato tartar, avocado and cucumber tartar, in a piece from the RAW collection.\" srcset=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_atum-1.png 1024w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_atum-1-300x161.png 300w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_atum-1-768x412.png 768w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_atum-1-600x322.png 600w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_atum-1-120x64.png 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Laminated Tuna, tomato tartar, avocado and cucumber | Chef Tony Martins | RAW Collection<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dc2ae3b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dc2ae3b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ff55478\" data-id=\"ff55478\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-feb3100 elementor-widget elementor-widget-text-editor\" data-id=\"feb3100\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><strong><em><span data-preserver-spaces=\"true\">Queijo da Serra <\/span><\/em>Cheese\u00a0<span data-preserver-spaces=\"true\">and Pears Pudding<\/span><\/strong><\/h2><p><span data-preserver-spaces=\"true\">At this table, we couldn&#8217;t miss a sweet! Inspired by a savoury so well known to us, <em>Queijo da Serra<\/em> Cheese, the last of these 3 recipes, from Chef Tony Martins, is a\u00a0<\/span>delicious Pear and <em>Queijo da Serra<\/em> Cheese Pudding.<\/p><p><strong><span data-preserver-spaces=\"true\">For four people you&#8217;ll need<\/span><\/strong><\/p><ul><li><span data-preserver-spaces=\"true\">10 egg yolks<\/span><\/li><li><span data-preserver-spaces=\"true\">1 egg<\/span><\/li><li><span data-preserver-spaces=\"true\">8cl liquid caramel<\/span><\/li><li><span data-preserver-spaces=\"true\">200g sugar<\/span><\/li><li><span data-preserver-spaces=\"true\">75g water<\/span><\/li><li><span data-preserver-spaces=\"true\">180g <em>Queijo da Serra<\/em> Cheese\u00a0<\/span><\/li><li><span data-preserver-spaces=\"true\">120g cream<\/span><\/li><li><span data-preserver-spaces=\"true\">400g pear<\/span><\/li><li><span data-preserver-spaces=\"true\">5cl white wine<\/span><\/li><li><span data-preserver-spaces=\"true\">4cl Moscatel wine<\/span><\/li><li><span data-preserver-spaces=\"true\">200g sugar<\/span><\/li><li><span data-preserver-spaces=\"true\">Cinnamon stick<\/span><\/li><li><span data-preserver-spaces=\"true\">Lemon zest, as needed (the zest is a very fine lemon peel made up only from the rind of the citrus fruit, without the white part)<\/span><\/li><\/ul><h3><strong><span data-preserver-spaces=\"true\">Preparation:<\/span><\/strong><\/h3><p><span data-preserver-spaces=\"true\">To prepare the <strong>p<\/strong><\/span><strong><span data-preserver-spaces=\"true\">udding<\/span><\/strong><span data-preserver-spaces=\"true\">:<\/span><\/p><p><span data-preserver-spaces=\"true\">Line a small baking pan with liquid caramel.<\/span><\/p><p><span data-preserver-spaces=\"true\">Melt the cheese with the cream in a bain-marie, while making a syrup of sugar to 107\u00baC (until it reaches the so-called sugar syrup point).<\/span><\/p><p><span data-preserver-spaces=\"true\">Put the egg yolks and egg in a bowl and add the sugar syrup, like a thread. Then, mix in the cheese and cream mixture.<\/span><\/p><p><span data-preserver-spaces=\"true\">Pour into the mould or tray and bake in a bain-marie at 180\u00ba, for 40 minutes.\u00a0<\/span><\/p><p><span data-preserver-spaces=\"true\">While the pudding is in the oven, prepare the <strong>p<\/strong><\/span><strong>ears:<\/strong><\/p><p><span data-preserver-spaces=\"true\">Just peel them and cook them in syrup with white wine, sugar, Moscatel and aromatics.<\/span><\/p><p><span data-preserver-spaces=\"true\">After everything has cooled down, serve the pudding with slices of pears and add a scoop of walnut ice cream, whose flavour perfectly combines with the other elements of the dish.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-be991b0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"be991b0\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-bf6bb9a\" data-id=\"bf6bb9a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-810f1fe elementor-widget elementor-widget-image\" data-id=\"810f1fe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.instagram.com\/p\/CRJxBe_qsuE\/\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"549\" src=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_pudim.png\" class=\"attachment-large size-large wp-image-36302\" alt=\"Chef Tony Martins&apos; recipe for queijo da serra cheese pudding and pears, in a piece from the RAW Collection.\" srcset=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_pudim.png 1024w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_pudim-300x161.png 300w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_pudim-768x412.png 768w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_pudim-600x322.png 600w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/blog_pudim-120x64.png 120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Pears and Queijo da Serra Cheese Pudding| Chef Tony Martins | RAW Collection<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-93cd5e4 elementor-widget elementor-widget-text-editor\" data-id=\"93cd5e4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Which one of these\u00a0Chef Tony Martins\u2019 recipes\u00a0will you try first?<\/p><p>Before you start, take a look at the RAW collection and, just like Chef Tony, let yourself be inspired by these pieces!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-a8a1a06 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"a8a1a06\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/costa-verde.celsoalmeida.pt\/colecoes-costa-verde\/raw\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">View Raw collection<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0f435bf elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0f435bf\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-52cec04\" data-id=\"52cec04\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3874931 elementor-widget elementor-widget-text-editor\" data-id=\"3874931\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Keep up with Chef Tony Martins, Chef of the Year, and Costa Verde\u2019s blog, by subscribing to our newsletter!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-391c97e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"391c97e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-de71585\" data-id=\"de71585\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9095ca7 elementor-widget elementor-widget-text-editor\" data-id=\"9095ca7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Chef Tony Martins<\/strong><\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-36306 alignleft\" src=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/foto_Tony-201x300.png\" alt=\"Tony Martins, winner of the Chef of the Year competition\" width=\"201\" height=\"300\" srcset=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/foto_Tony-201x300.png 201w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/foto_Tony-300x449.png 300w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/foto_Tony-100x150.png 100w, https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/foto_Tony.png 367w\" sizes=\"(max-width: 201px) 100vw, 201px\" \/>Tony Martins was born in Venezuela, 35 years ago, amid the smell of bread and hot cakes from his family&#8217;s pastry shop. So, it was no surprise when he showed an early vocation for cooking. Audacious and creative, he grew up in Vagos, in the Aveiro district, and quickly fell in love with cuisine. His curiosity as a traveller and fascination for concepts, brands, ideas and experiences, have culminated in 20 years dedicated to work and study across various areas of the hotel, restaurant and cuisine universe.<\/p><p>In Portugal, after his initial training at Coimbra&#8217;s Hotel\u00a0and Tourism School and after taking the Hotel Management\u2019s course at the IPL, he dedicated himself entirely to cooking. He worked, among others, at the Vintage House Hotel, in Pinh\u00e3o, and the Dom Pedro Marina Hotel, in Vilamoura, and opened his own restaurant, Mercado Velho, in 2009, in Vagos. He defines his cuisine as simple, based on heritage, taking into account his origins and his area of influence (the coastal area and Ria de Aveiro, the Douro and the North of Portugal). He is interested in this reflection, in presenting what is part of the local cuisine, and in being able to bring these stories and influences, to the present day. He has the same taste in working with traditional recipes, at the same time as seeking a more contemporary interpretation for them. He is in Cuisine to live cuisine, taking advantage of today&#8217;s evolutions, while paying due respect to what came before.<\/p><p>He has friends spread all over the world, as the result of his several trips and cuisine adventures, by having already shared the kitchen with great national and international chefs, including Lu\u00eds Sim\u00f5es, Joe Best, Vitor Matos, Diogo Rocha, Lu\u00eds Lavrador, Ant\u00f3nio Loureiro, H\u00e9lio Loureiro, Thomas Troisgros, Diego Sacilotto, F\u00e1bio Moon, Craig Grozier, Graeme Cheevers, Michel Van der Kroft, Mark Raush, Daniel Jimenez, among others.<\/p><p>He was Executive Chef at the Figueira Casino, in Figueira da Foz, and Iguarias S\u00e1bias Catering, until he\u2019s settled himself in the Douro. After several participations in the largest professional chef competition in Portugal, Chef of the Year 2018, he won the competition in 2020. He is, currently, the Executive Chef of Jase &#8211; Hotels &amp; Resorts and coordinates the entire Gastronomic operation of the Douro Palace Resort Hotel &amp; Spa, Douro Royal Valley Hotel &amp; Spa and Porto Royal Bridges.<\/p><p>You can follow <b>Chef Tony Martins&#8217;<\/b> work and <b>recipes<\/b> on his <a href=\"https:\/\/www.facebook.com\/tony.martins.79\/about\">Facebook<\/a> and <a href=\"https:\/\/www.instagram.com\/tonydrmartins\/\">Instagram<\/a> page, or through his website <a href=\"http:\/\/tony-martins.com\/\">tony-martins.com<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c233fa elementor-align-center elementor-widget elementor-widget-button\" data-id=\"2c233fa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/costa-verde.celsoalmeida.pt\/en\/costa-verde-collections\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Ver cole\u00e7\u00f5es Costa verde<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-12a81f6 elementor-widget elementor-widget-spacer\" data-id=\"12a81f6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-585d9fa elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"585d9fa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b66ae5c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b66ae5c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-79a54dd\" data-id=\"79a54dd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4a395f3 elementor-widget elementor-widget-text-editor\" data-id=\"4a395f3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u00a0<\/p>\n<h3 style=\"text-align: center;\">Subscreva o nosso blog!<\/h3>\n<div id=\"subscricao-de-blog-pt-3bc9013df5bbd5aa6da7\">\u00a0<\/div>\n<p><script type=\"text\/javascript\" src=\"https:\/\/d335luupugsy2.cloudfront.net\/js\/rdstation-forms\/stable\/rdstation-forms.min.js\"><\/script><br \/><script type=\"text\/javascript\">\n  new RDStationForms('subscricao-de-blog-pt-3bc9013df5bbd5aa6da7-html', 'UA-110787062-1').createForm();\n<\/script><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>We\u2019ve challenged the winner of the Portuguese competition Chefe Cozinheiro do Ano, Tony Martins, to use our RAW collection as a source of inspiration and \u00a0to present his signature dishes. The result couldn&#8217;t have been better! Have fun and delight yourself with Chef Tony Martins&#8217; recipes and be inspired by the world of fine dining. [&hellip;]<\/p>\n","protected":false},"author":438,"featured_media":36286,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[246],"tags":[1663,1572,1674,1571,1675,1676,1573,1519,1673],"class_list":["post-36247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","tag-art","tag-comida-en","tag-fine-dining","tag-gastronomia-en","tag-gourmet","tag-innovation","tag-recetas-en","tag-recipes","tag-refinement"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>3 recipes by Chef Tony Martins - Fine Dining at Home - Costa Verde<\/title>\n<meta name=\"description\" content=\"Have fun and delight yourself with Chef Tony Martins\u2019 recipes. Be inspired by the world of fine dining and explore these 3 recipes at home.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"3 recipes by Chef Tony Martins - Fine Dining at Home - Costa Verde\" \/>\n<meta property=\"og:description\" content=\"Have fun and delight yourself with Chef Tony Martins\u2019 recipes. Be inspired by the world of fine dining and explore these 3 recipes at home.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/\" \/>\n<meta property=\"og:site_name\" content=\"Costa Verde\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/costaverdeporcelanas\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-30T12:03:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-30T12:06:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/banner_blog_ReceitasChefTony.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1120\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Rita Pires\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rita Pires\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/\"},\"author\":{\"name\":\"Rita Pires\",\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/#\/schema\/person\/b5e8133b66ef6c759390c683f8266ddf\"},\"headline\":\"3 Chef Tony Martins\u2019 recipes for a fine dining experience at home\",\"datePublished\":\"2021-09-30T12:03:02+00:00\",\"dateModified\":\"2021-09-30T12:06:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/\"},\"wordCount\":1286,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/banner_blog_ReceitasChefTony.png\",\"keywords\":[\"art\",\"comida\",\"fine dining\",\"gastronomia\",\"gourmet\",\"innovation\",\"recetas\",\"recipes\",\"refinement\"],\"articleSection\":[\"Gastronomy\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/\",\"url\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/\",\"name\":\"3 recipes by Chef Tony Martins - Fine Dining at Home - Costa Verde\",\"isPartOf\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/3-receitas-do-chef-tony-martins\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/costa-verde.celsoalmeida.pt\/wp-content\/uploads\/2021\/09\/banner_blog_ReceitasChefTony.png\",\"datePublished\":\"2021-09-30T12:03:02+00:00\",\"dateModified\":\"2021-09-30T12:06:53+00:00\",\"author\":{\"@id\":\"https:\/\/costa-verde.celsoalmeida.pt\/#\/schema\/person\/b5e8133b66ef6c759390c683f8266ddf\"},\"description\":\"Have fun and delight yourself with Chef Tony Martins\u2019 recipes. 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