THE Sabor a Malaga project has unearthed a rising culinary star in its Young Chef competition.
Esteban Ruiz, a student at the Hotelier School of Benahavis, bagged first place thanks to his ajoblanco soup with red shrimp carpaccio, sour apple tartar, melon pulp and fake caviar made from Malaga wine and Serrano ham powder.
The chef, who is from Estepona and has worked at the Kempinski Hotel, also won the Mediterranean Cuisine Competition in September.
Sabor a Malaga was put together to promote local products to those living in Malaga and now strives to do so all over the world.
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