Gail Edwin Aguiar:
textures of seaweed | Euskalduna Studio, Porto
Gail Edwin Aguiar:
folar transmontano | Euskalduna Studio, Porto
Gail Edwin Aguiar:
cuttlefish & hazelnut | Euskalduna Studio, Porto
Gail Edwin Aguiar:
Euskalduna Studio, Porto
Gail Edwin Aguiar:
prawns, mango & curry | Euskalduna Studio, Porto
Gail Edwin Aguiar:
prawns, mango & curry | Euskalduna Studio, Porto
Gail Edwin Aguiar:
mackerel, cucumber & gin | Euskalduna Studio, Porto
Gail Edwin Aguiar:
Euskalduna Studio, Porto
Gail Edwin Aguiar:
mackerel, cucumber & gin | Euskalduna Studio, Porto
Gail Edwin Aguiar:
mullet with red onions | Euskalduna Studio, Porto
Gail Edwin Aguiar:
mullet with red onions | Euskalduna Studio, Porto
Gail Edwin Aguiar:
John Dory & açorda | Euskalduna Studio, Porto
Gail Edwin Aguiar:
John Dory & açorda | Euskalduna Studio, Porto
Gail Edwin Aguiar:
Chef Vasco Coelho Santos | Euskalduna Studio, Porto
Gail Edwin Aguiar:
meagre, sorrel & kale | Euskalduna Studio, Porto
Gail Edwin Aguiar:
oxtail, herbs & jus | Euskalduna Studio, Porto
Gail Edwin Aguiar:
oxtail, herbs & jus | Euskalduna Studio, Porto
Gail Edwin Aguiar:
pork, celery root purée | Euskalduna Studio, Porto
Gail Edwin Aguiar:
pork, celery root purée | Euskalduna Studio, Porto
Gail Edwin Aguiar:
meringue & citrus | Euskalduna Studio, Porto
Gail Edwin Aguiar:
Euskalduna Studio, Porto
Gail Edwin Aguiar:
Euskalduna Studio, Porto
Gail Edwin Aguiar:
Dom Rodrigo | Euskalduna Studio, Porto
Gail Edwin Aguiar:
Euskalduna Studio, Porto
Gail Edwin Aguiar:
petit fours | Euskalduna Studio, Porto
Gail Edwin Aguiar:
Euskalduna Studio, Porto