NOW THATS SOME PIE 🥧🥧🥧
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Hervey Bay scallops, Tasmanian watermelon radish, horseradish and ground rye. We love the bright acidity of pickled radish and the peppery flavour of horseradish when paired with a beautifully-cooked scallop.
Waffles have been around since the 14th century, when they first appeared in a manuscript called Le Ménagier de Paris ("The Parisian Household Book") written as a set of household instructions from a man to his young wife. The original waffles were closer to communion wafers than anything we eat now. (📷: @ana_mariazap)
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Pasta di piselli in crema di zucchine al limone saltata con mozzarella senza lattosio e pomodoro fresco. Ovviamente spolverata di origano .
Non è stato necessario condirla con olio . Troppo buona così. .
Grazie @marzymallocci per l'idea della crema 😍❤.
Il lavoro mi aspetta .
Buon pranzo ! ☺
I'm super excited about this new breakfast special coming up this week at work. This is the pisto manchego. it's a vegetable Ratatouille featuring zucchini, eggplant, a trio of capsicum, on toasted wholemeal Rye, with parmesan, topped with a poached egg. Yum.
Potato, kohlrabi, beet, carrot mustard, mustard blossom from the garden
14 8345 hours ago
Foodstar Emre Idrisoğlu (@chefemreidrisoglu) shared a new image on Foodstarz /// tenderloin, red pepper sauce, edible oregano flowers, kinoa and black garlic... #tenderloin#pepper#oregano#flowers#quinoa#foodstarz
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Foodstarz – Meet the Industry
18 326312 hours ago
Historically, 冰(ice) was not easy to come by as it was considered a luxury exclusively for the Empire in Japan. It then became a kind gesture among chefs to fashion dishes to resemble the shape of ice during summer for their guests to show their appreciation for their business.
This amazing 先付け(Sakizuke) by chef @atsushi617 presents silky 冷奴(cold tofu) within sweet seaweed jelly to resemble the precious ice cube & top with うに (sea urchin) and Tsuburina (Japanese ice plant).
By @kashiwayahk#discoveringchefs#discoveringfoodphoto#hongkong 📷 by @spoonek9