Traditional cuisines across the Mediterranean and Middle East have inspired Alex’s modern take on regional seafood dishes. Recipes include: stir- fried octopus with black olive and golden raisin salsa; spicy Turkish sucuk sausage and prawn croquette with date labneh and peanut crumble; saffron infused scallops in shell baked with parmesan and chilli; seafood manti, Turkish-style ravioli in a raki and fish consommé, garnished with dukkha; and fresh herb, cherry tomato and crab salad with maras biberi, a fruity Turkish chilli, and crunchy smoked garlic.
