Pastel de Nata for a dinner party — went down extremely well

I made Pastel de Nata for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright with olive oil and garlic profile was the main talking point — no one had quite experienced piri piri used that way before.

pastéis de nata originated in Belém monastery in the 18th century. I explained the a coastal seafood restaurant context as I served it which helped people appreciate it fully. Vinho Verde was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.