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Sol over Gudhjem Kokkekonkurrence 2016 Karlos Enrique Ponte Maldonado Hovedret - Røget kalveryg og østers - Sizzling i bornholmske svampeolie  - Gudhjem'sk blæretang med svampe stegt i wok  - Kumache-inspireret sauce, gul chili, myrer, kalv og tang  ...og et sted i retten indgår Arla Unika 22, da den skulle indgå, da den indgik i Mysteryboksen

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this main course with smoked veal and oysters, sizzling in Bornholmsk fungal oil. Served with Kay Bojesen's dinner fork and dinner knife.

Kål med caviar og sago

Kål med caviar og sago

「朝ドラまれの「フィエルテ」のおうちアレンジ」あいりおー | お菓子・パンのレシピや作り方【corecle*コレクル】

朝ドラまれの「フィエルテ」のおうちアレンジ

「朝ドラまれの「フィエルテ」のおうちアレンジ」あいりおー | お菓子・パンのレシピや作り方【corecle*コレクル】

Making cuts to the New Year's table

Yoshihiro Narisawa, Evolve with the forest Photo, Pers-Anders Jorgensen

Yoshihiro Narisawa, Evolve with the forest Photo, Pers-Anders Jorgensen

Kaptajn Bolværk Gammeldags kryddersild med kartofler  Opskriftsnummer 20

old fashioned spiced herring with potatoes smørrebrød from Frokostbogen

Paté, svampemousse og portvinsgelé på sylteglas

Paté, svampemousse og portvinsgelé på sylteglas

arte gastronomico (4)                                                                                                                                                                                 Más

5 days in Chicago - HeNeedsFood

Easy Tuna Bowl (Tekkadon) | JustOneCookbook.com

Tekka Don (Tuna Bowl)

Easy Tuna Bowl (Tekkadon) lb g) sashimi-grade tuna (maguro), thinly sliced or cut into small cubes/chunks 1 – 1 ½ cup cooked rice 1 scallion Roasted white sesame seeds Thin strips of nori seaweed sheets (Kizami Nori) 5 shiso leaves

turbot-cucumber-mussels

Radio Restaurant – simple, creative, locally-driven food

turbot cucumber mussels ederflower Radio Restaurant in Copenhagen

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