By Mielcke & Hurtigkarl, Denmark. one of my favourites- need to go here

i like the idea of serving in liquid murky mollasses-like By Mielcke & Hurtigkarl, Denmark.

Gianduja Ganache, Hazelnut Microwave Sponge, Passion Fruit Cremoso, Mango Gel, Toasted hazelnut , Passion Fruit Foam, Mango Sorbet, Milk Chocolate Mousse by Pastry Chef Antonio Bachour, via Flickr

Gianduja Ganache, Hazelnut Microwave Sponge, Passion Fruit Cremoso, Mango Gel, Toasted hazelnut , Passion Fruit Foam, Mango Sorbet, Milk Chocolate Mousse by Pastry Chef Antonio Bachour, via Flickr

Chef Scott Pickett of 'Estelle Bar & Kitchen' created a fine piece of modern dining using Warialda Belted Galloways Eye Fillet & Corned Girello. At @Melbourne Food and Wine Festival's 2013 Como House Artisan Market | Photo by Warialda Beef

Warialda BEEF on

Delicious food Chef Scott Pickett of 'Estelle Bar & Kitchen' created a fine piece of modern dining using Warialda Belted Galloways Eye Fillet & Corned Girello. At Hayes Food and Wine Festival's 2013 Como House Artisan Market

The Art of Plating – gorgeous gastronomy

Octopus salad with rhubarb vanilla sheet, crushed watermelon ceviche, licorice…

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