The Butcher’s Wife Wants You To Eat Friendly

Excerpts from Epicure article by Priyanka Elhence 11 August 2020

Chef Mariana Campos blazes the trail for fermentation and ethos of clean eating.

Brazil-born, Paris-trained head chef Mariana Campos of The Butcher’s Wife is trailblazing the #glutenfree, wild fermentation and eat local path with her new menus following her ethos that delicious food can still be healthy and very gut-friendly. Furthermore, Campos’ Brazilian roots are evident throughout her dishes, as she seamlessly marries her childhood staples of tapioca, corn and banana with complementing Asian flavours.

If you’re a fan of kombucha, you’ll love Campos’ homemade kombucha. While the flavours change on a regular basis, popular combinations are roselle & orange, and elderflower-tinged green tea.

Kick off the feasting with Dadinhos de Sago, a quintessential Brazilian street food and happy hour snack. The little crispy, deep-fried dices are a classic pairing of tapioca and salted Brazilian cheese, resulting in a slightly puffed and crunchy exterior with soft and creamy filling. While typically served with a spicy gula melaka dip in Brazil, Campos complements it with local red dragon fruit chutney, perfumed with cardamon and garam masala…

Epicure