Porteo chefs share the recipe for one of their patrons favourite dishes, complete with celeriac puree and radicchio saladKnown for their Argentinian cooking and rockabilly charm, Porteos co-chefs Ben Milgate and Elvis Abrahanowicz have been shaking up the Sydney...
Porteo chefs share the recipe for one of their patrons favourite dishes, complete with celeriac puree and radicchio salad
Known for their Argentinian cooking and rockabilly charm, Porteos co-chefs Ben Milgate and Elvis Abrahanowicz have been shaking up the Sydney food scene since they opened their first restaurant in 2010.
The restaurant has moved a few times but their braised octopus has appeared on every menu. It has an interesting origin story: Milgate dated an Italian girl when he was young and her father would make braised octopus for the family. While Milgate has given the dish a Porteo spin, the fundamentals have stayed the same.
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