enjoy 15% off our entire menu this weekend. This includes our #goldeneggsbenedict
- golden crunchy poached eggs on top of a bed of sautéed spinach and a slice of toasted brioche bread.
Lotus seeds do good and taste great. Winner!
Shiny and crispy, this was the best Peking duck we’ve ever had. They told us to dip the skin in sugar - a treat worth of an emperor, indeed.
Cheese board with blue al ramandolo, mature cheese peppercorn, pecorino Moliterno and Grana Padano
I did my first guided meditation yesterday in the most beautiful residential space (not pictured) thanks to @the.path
, and it got me thinking about how even a particular space can really transform your mindfulness. There have been times when I can feel my entire body wholeheartedly present in the moment, enveloped by my peaceful surroundings. And it's not always during my travels, but oftentimes found even in my most daily settings.
I'm learning to recognize the moments my mind is truly present and at peace, and practicing to bring that same energy in other areas of my life—embracing the beauty of becoming.
(PT 👇) Vegan 'Smoked Salmon'!! I made these smoked carrots and lots of you asked for this recipe so here you go!! 😉
2 whole peeled carrots
Salt (For cooking)
1 tea sp ginger
2 tsp soy sauce
1 tsp vinager
1 tsp olive oil
1 tea sp black pepper
Preheat your oven to 180°. Add the peeled carrots to a baking dish and cover them with salt. Put the dish in the oven for 1h30min. Remove and let it cool completely. Then slice them into thin slices. Wash them just to remove the excess salt. Add them to a container along with the seasonings. Leave it in the fridge for 3 days and after that you can enjoy!! 💞
I added vegan creamcheese, red onions, coriander and a little olive oil ✨
I hope you enjoy this recipe 💞
Existe sempre aquela pergunta a qual todos os vegetarianos e veganos reviram os olhos 'Nem peixe?' Não, nem peixe! Por isso decidi criar uma receita de 'salmão fumado' neste caso cenourinha fumada!! 😉
A receita é extensa sim, mas vale a pena acreditem 👍
2 cenouras inteiras s/ pele
Sal q.b (Para a cozedura)
1 c.h gengibre laminado
2 c.s de molho de soja
1 c.s de vinagre
1 c.s de azeite
1 c.h de pimenta
Aquece o forno a 180°. Entretanto coloca as duas cenouras numa travessa funda e cobre-as com sal (Devem ficar completamente cobertas). Coloca o preparado no forno durante 1h30, quando prontas deixa arrefecer totalmente. Já frias, passa as cenouras por água fria para retirar o excesso de sal. Corta em fatias finas colocando num recipiente e junta os condimentos. Agora vem a parte mais difícil, tens de deixar no frigorífico por pelo menos 3 dias para ganhar o sabor fumado! Depois é só aproveitar 😍
Usei um pão de centeio, juntei vegan creamcheese da @violifept
, cebola roxa, coentros e um fio de azeite ✨
Espero que gostem desta receita! 💞
#veganism #veganfodie #delicious #fall #vegansmokedsalmon #veganfeed #culturetripfood #healthy #deliciousmag #shoot #instashoot #instagood #veggielife #vegan #vegano #foodporn #almond #veganbreakfast #foodphotography #veganfeed #foodblogger #instafood #f52grams #foodblogfeed #veganeats #veganfood #veganshoot #veganportugal #plantbased
I don’t know if that’s the weather or it’s almost November, but in my house Christmas baking is in full swing. New recipe - VIENNESE BUTTER COOKIES (Sable) are perfect for Christmas cookie exchange, gift or afternoon snack. Recipe link in a profile bio. #pierreherme #viennese #buttercookies
Love your Sake? Together with our friends from IPPIN, we are bringing you an evening of Caviar, Sake and a carefully curated 7-course dinner. You can view the menu at our FB/TableAt7.
Sat 27th October 7pm
$168++ (with an option for Russian Premium Osetra Caviar at an additional $98)
Limited seats available so make your bookings at 6836 6362 now!
Fancy dim sum at London’s Michelin-starred Hakkasan. Probably would go there again for the very suave ambience rather than the food itself; authentic dim sum still has my heart. Ingredients were evidently top quality, and the dumplings were delicate (skin was not thick and rubbery so that was a ✅), but based on the dishes that we’ve tried, flavours were a little more muted than one would expect. Probably would opt for their famous peking or black truffle roasted duck in the future.
Supreme dim sum platter:
1️⃣Gold leaf lychee & lobster dumpling
2️⃣Abalone & chicken shumai with caviar
3️⃣Royal king crab jade dumpling
4️⃣Dover sole dumpling with black truffle
📍Hakkasan, 17 Bruton St, Mayfair, London W1J 6QB, UK.
Monday to Wednesday: 12pm – 12am
Thursday to Saturday: 12pm – 12.30am
Sunday: 12pm – 11.45pm
MENU SNEAK PEEK: A seasonal classic but not as you know it. Locally sourced turkey gently steamed at 60 degrees for one hour for absolute moistness... Bacon and cream covered sprouts... Garlic and thyme potatoes roasted in duck fat... 🤤. New menu coming soon!
] Horchata is made of mashed tiger nuts or chufas, mixed with water and sugar. Chufas are small tubers grown in the Huerta surrounding Valencia. Valencian chufa has a DO (Designation of Origin). The traditional way of enjoying horchata in Valencia is by dipping fartons in it, typical long light and sugar iced pastries. Chufas have a really interesting taste but beware, horchata can be really sweet... | #horchata #tigernuts #chufa #fartons #tradition #drink
טרטר טונה אדומה מגניב לאללה עם האבטיח עם קרקר דיו
] According to a legend, the name horchata comes from the expression “aixo es or, xata” (this is gold, darling) which James I expressed when offered a glass by a little girl on entering the city of Valencia, which he reconquered from the Moors. Indeed, it is said that tiger nuts can help to fight diseases, improve skin and circulation and even act as an aphrodisiac... | #horchata #drink #tigernuts #foodstories #manisesceramica
The bakery scene in Copenhagen is insane, I was in heaven. A bit of a soft spot for @thecorner_108
though. The prettiest of morning strolls there along the harbour, inventive pastries and very very good filter. I never left without at least two cups in me. Friendly folk and sitting outside in that warm glowy sun every morning watching the world go by... perfect.
I do love a dinner party. I love the menu planning, shopping list scribbling, table laying and canapé picking. This weekend I’m cooking for a very close friends thirtieth. (I am planning the cheese board of dreams). Next Monday I return to @sohohouse76and40
for a special Halloween edition of my ‘How to host a dinner party’ series and on the Sunday 25th November
I’ll be hosting a day workshop at my home in London. We’ll cover menus to flowers with lots of eating along the way. Tickets are live and include breakfast, lunch and a few seasonal cocktails 😘. Head to my bio for more info x 📷 @adambrazier
My favorite color palette this autumn 🍁. Have an amazing weekend everyone!
Lovin' the new Spring Menu @devoncafe
(Barangaroo). Can you guess which is my favourite?
🍽 Saffron angel hair pasta - Diamond Bay clams, crab, chilli, whipped saffron boullabaise
🍽 Marinated Cape Grimm Hanger steak - black garlic emulsion, green sauce, grilled mushroom, chives, smoked kipflers
🍽 Cardi C French Toast - Cardamom diplomat, brioche French toast bitter orange, blood orange, madarin, yogurt parfait, sorrel and basil water
#instafoodie #eeeeeats #breakfastinsydney #sydneybrunch #culturetripfood #tastyfood #zomatoaus #seriouseats #foodspiration #instagramfood #feastagram #foodielife #foodiesofinstagram #foodprnshare #lifestyleblogger #melbourneblogger #sydneyblogger #sydneyfoodie #melbournefoodie #hkfoodie
#맛있다 #美味しい #相機食先 #foodstyling #thefeedfeed #igerssydney #sydneylife #sydneycafe #sydneyfood #sydneyeats
a rich white sauce made with milk infused with herbs and other flavourings. • BEST 🙌🏻 • I’m sorry if I offend anyone. Nah I’m not. But this is the BEST #hamandcheesecroissant
I’ve had in Sydney! Legit. I swear! Flaky buttery #croissant
stuffed with shaved smoked ham, cheese, field mushrooms & #bechamel
. FEK! I’m seriously craving. 🤤
"I don't know what you think of eating,
But breakfast must have something to do happiness."