Desert island dishes

Desert island dishes

London-based Egle Stuksyte is a barista for the contract caterer BaxterStorey at Gazprom Marketing and Trading. She was recently crowned winner of the BaxterStorey Barista Championships 2017, which showcases exceptional talent from across the UK and Europe.

Following two months of hard-fought regional heats, 16 semi-finalists took to the stage at the Salvation Army International Headquarters in London. Stuksyte was announced as the winner after impressing judges with her Moroccan inspired drinks, made with coffee caviar, espresso infused with spices and condensed milk.

I just love food! Anything fresh and made with love makes me happy but I particularly love seafood. My favourite seafood dishes include tuna tartare, spaghetti marinara, fish cakes and grilled trout.

Belgian food
I could definitely live in Belgium, they have the best three things in the world – mussels and chips, beer and chocolate.

Talking of which, I can’t live without chocolate. Milk chocolate, dark chocolate, praline, truffle… yes please!

Coffee is my passion, job and lifestyle. There is no bad time for coffee! It’s my favourite drink in the morning, the perfect afternoon treat and the best way to complete dinner.

Turkish cuisine
I really love Turkish bread, hummus, taramasalata, olives and falafel with simply prepared vegetables.

This is very common in Lithuania and it’s one of my favourite grains. I have it with poached eggs for my breakfast or mixed with grilled vegetables for a light lunch.

Vegetarian borscht
This is a beetroot soup. It’s very popular in Eastern European cuisines.

Anything that includes Italian pasta! It’s the ultimate comfort food.

What luxury item would you take with you?
I would take my DSLR camera. I love taking pictures and capturing creative shots of my travels and, of course, my food.

What one book would you take with you?
Kate Atkinson’s novel Life After Life.

Finally, if you were allowed one dish which would it be?
It would have to be a fresh seafood platter with seared scallops and lots of oysters.

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