S16 Ep9: Superstar chef Nuno Mendes on the dishes that have shaped his life, his greatest success and the best dish he'd ever eaten
Desert Island Dishes
Desert Island Dishes
4.8 • 780 Ratings
🗓️ 12 December 2024
⏱️ 48 minutes
🧾️ Download transcript
Summary
We have a bonus episode for you today in the form of Nuno Mendes. Described as the chefs chef, Nuno has had an incredible career. He thought of becoming a marine biologist but quickly changed direction and after enrolling at culinary school, he's never looked back. He has worked with some of the world’s leading chefs, such as Wolfgang Puck before moving to London and opening the cult ground breaking Loft Project and world famous Chiltern Firehouse. His latest restaurant Lisboeta is an ode to his home country and has already made waves since it’s opening.
Thank you so much to Comté Cheese for sponsoring this episode of Desert Island Dishes. Comté Cheese is genuinely one of my favourite cheeses in the world.
It’s a delicious cheese to eat on its own, worthy of any cheese board but it’s also so brilliant to cook with. I love it with baked pasta, or gratins or the most amazing toasted cheese sandwiches. The taste and texture changes as it ages - so you get some young Comté that tastes buttery and almost with caramel notes and then more matured Comté is a bit more nutty and slightly fruity. So incredibly good. And the best news is they are now available at all major supermarkets.
Don't forget to rate, review and subscribe if you enjoy today's episode and you can find me over on Instagram @Desertislanddishes or over on the website www.desertislanddishes.co. You can also sign up for my newsletter where I send you one easy and delicious weeknight recipe over at www.dinnertonight.substack.com
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Transcript
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| 0:00.0 | This episode of Desert Island Dishes is sponsored by Comte cheese, |
| 0:04.3 | aka one of my favourite cheeses in the world. |
| 0:07.6 | I'd been a long time admirer of Comte, but about 10 years ago now, |
| 0:12.0 | I got invited to the beautiful French mountain range that borders Switzerland on a Comte press trip, |
| 0:18.4 | and we spent three days learning about the thousand-year-old artistan traditions |
| 0:23.0 | and also eating copious amounts of cheese. |
| 0:26.2 | And it really was heaven. |
| 0:28.6 | Comte is a delicious cheese to eat on its own. |
| 0:31.3 | It's worthy of any cheeseboard. |
| 0:33.3 | But it's also so brilliant to cook with. |
| 0:35.9 | I love it with baked pasta or in gratans or makes the most amazing toasted cheese sandwiches. |
| 0:42.5 | The taste and the texture changes as it ages. |
| 0:45.4 | So you get some young comtee that tastes really buttery and almost has caramel notes. |
| 0:51.6 | And then more matured comte is a bit more nutty and slightly fruity in a way. |
| 0:57.1 | So incredibly good. |
| 0:58.7 | And the best news is you can now find Comte at all major supermarkets. |
| 1:04.0 | Thank you very much to Comtee cheese. |
| 1:09.0 | Hi, I'm Margie Nomura and welcome to the Desert Island Dishes podcast. |
| 1:13.6 | This is the podcast where every week I ask my guest to choose their seven Desert Island dishes. |
| 1:19.6 | These range from finding out about the dish that most reminds them of their childhood, |
| 1:23.6 | the best dish they've ever eaten, and of course, the last dish they would choose to |
| 1:29.0 | eat before being cast off to the Desert Island. The question is, what would you choose as |
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