Countdown to brunch starting this Saturday at 10 am! Who says you can’t have a burger for breakfast?! Looking forward to this bad boy and many more tasty treats by Chef Edgar Ramos (@5__3__0__i__ ) on our new brunch menu 🍔🍳 #brunch#breakfast#burger 📷: @jenn_harris_
Sony Music Dinner Event
When you come in a give a had and enjoy every second @pachit0 @lehhenderson @lovee_peaceee, Sous Chef Manny @young_papi_alejandro, Chef Tommy #cheflife#foodporn#eatwithchefarmand
Seeds & Nuts
this is our mix for the granola - duck liver mousse crisp, the 3rd preparation in our duck entree. This dish has morphed into many incarnations over the last 18yrs.
Getting better and better...
your breast is pan roasted, served in a ragout of confit, shiitake mushrooms, oven dried tomatoes, duck jus, kale & orzo - caramelized onion balsamic jus table side & finally served with said offal 'sandwich '
A new #food night market has been announced and @eatsummereq is set to bring over 20 of Sydney's hottest chefs to @eqmoorepark next month. They include @anasonmezebar’s Somer Sivrioglu, @umeburger’s Kerby Craig and @lotusdining’s Chris Yan. Head to the #foodservice website for all of the details.
#PatternWeldedWednesday ! Today I'm talking about a style of pattern welding that allows one to combine mosaic patterning with a San Mai style edge. This takes inspiration from Japanese edge welders words using a technique called wariha tetsu.