Raw scallop from Port Phillip Bay, lightly cured roe, tamarillo, wakame oil, jurusalem artichoke juice.

See this Instagram photo by @thebestchefproject • 1,354 likes

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20046549_1826598404320595_9024118045089309051_n.jpg (960×960)

20046549_1826598404320595_9024118045089309051_n.jpg (960×960)

Confit/brined in red cabbage with anise pollen /samphire/fennel/ice berg hearts/ dressed in warm scotch bonnet vinaigrette with smoked fennel cream & garnished with wood sorrel/edible flowers

Confit/brined in red cabbage with anise pollen /samphire/fennel/ice berg hearts/ dressed in warm scotch bonnet vinaigrette with smoked fennel cream & garnished with wood sorrel/edible flowers by Jason Howard

The Sensory Kitchen  Ronny Emborg  is a renowned Chef based in Denmark. He's part of the highly enticing movement ‘The Sens...

The Sensory Kitchen

The Sensory Kitchen Ronny Emborg is a renowned Chef based in Denmark. He's part of the highly enticing movement ‘The Sens.

Roast Langoustines with Miso, Coffee, Grilled Pineapple and Szechuan Pepper

Food Styling - Food Presentation - Roast Langoustines with Miso, Coffee, Grilled Pineapple and Szechuan Pepper

Scandinavian dumplings of apple and fennel foamed wood sorrel and black lace elderflower. Dish by @adelasterfoodtextures by tastefullyartistic

Scandinavian dumplings of apple and fennel foamed wood sorrel and black lace elderflower. Dish by by tastefullyartistic

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