Chef Roberto Toffoli, Special to Gulf News

Articles from the author

Steak tartare with quail egg

This French recipe uses raw ground beef and silky egg yolk

Steak tartare with quail egg

Seared seabass with vegetable couscous

Try out this seafood recipe with Moroccan flavours

Seared seabass with vegetable couscous

Guide to making a Beef Wellington

Beef fillet wrapped in mushroom duxelles and buttery pastry

Guide to making a Beef Wellington

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