'There's more to Portugal's rich culinary heritage than piri-piri chicken, says top chef Luis Baena, who hopes to convert Britain to his country's food. Next month, one of Portugal's best known chefs, Luis Baena, will open Notting Hill Kitchen, his first UK restaurant. While this will raise the profile of pastel de nata and salt cod across the nation, for those of us more used to Nando's (which is actually South African), it presents a steep learning curve. To help, we asked Baena to talk us through the highlights of Portuguese cuisine, which, he insists, don't include piri-piri chicken: "It's part of Portuguese cuisine, but it doesn't represent it. It's known abroad, but in Portugal we don't eat that much."
Check out the full article from The Guardian here. Bacalhau, vinho verde, salmonete, pork and clams, pastel de nata....nom nom nom nom
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