Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* Mozambique Padella restaurant has set the

Padella restaurant has set the standard for pasta in London and beyond

Forget pouring a cuppa

photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant

and move on to Tomato

and which parts of the plant are edible

Apollo: State-of-the-art cooking and a party (Frederik Bille Brahe) *Signed* Mozambique Padella restaurant has set theSigned with a specially mounted bookplate. Apollo: State of the art cooking and a party by Frederik Bille Brahe is the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollos signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese,