Ojo de Bife $70
Aged in-house for 28 days, the rib eye is head chef Fabrice's favourite, and no wonder - biting into each well-marbled piece unleashes a torrent of meat juices and full-on lush fattiness that'll make you weak in the knees. Once you've wiped the plate clean, don't neglect the bone either because there's still plenty of flavour to be had there.
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USDA Ribeye with a Lobster tail... Fancy that, can we interest you in one?
1 1114 minutes ago
Four cheese lasagne with sour cream and cream cheese. I’ve been a bit under the weather for my entire long weekend (sucks I know) and I was unable to cook all of my meals for the week on Sunday like I usually do. I’m still a little shaky and feeling severely dehydrated...(and honestly don’t know if I can even stomach eating this right now) but —- lasagne 😋😍
The brisket is on. An early start for me to give it the 12hrs+ it will need. It's been rubbed with "Double Diamond" rub by Caveman BBQ, who are based here in Western Australia. It contains charcoal and coffee (hence the dark colour). This is my first brisket, so I'm nervous as heck.
Wish me luck!
My favorite day of the week is here: TACO TUESDAY 🌮😋 So here's a throwback to delicious @torchystacos in Allen, TX! After eating the corn-meal crusted catfish, scrumptious fried avocado, and slow-roasted beef barbacoa tacos, my heart and taste buds will never be the same 😍
Foodstar Saša Vojnović (@sasa_vojnovic) shared a new image on Foodstarz /// Sous vide beef fillet•foie gras•roasted parsnip apple puree•beef fat carrot•pickled mustard seeds demi... #beef#foiegras#apple#fat#mustard#foodstarz
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