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The lamb course from Friday's wine dinner!  Slow braised lamb cigar roasted lamb loin smoked eggplant heirloom tomato and beef jus. So yummy!! Paired with the Torres Ibericos Rioja  If you want to come along to the next one shoot us an email to hawkesandcrosby@gmail.com to join the mailing list  #hawkesandcrosby #winedinner #charitydinner #theartofplating #thestaffcanteen #lamb #loin #eggplantpuree by hawkesandcrosby

The lamb course from Friday's wine dinner! Slow braised lamb cigar roasted lamb loin smoked eggplant heirloom tomato and beef jus. So yummy!! Paired with the Torres Ibericos Rioja If you want to come along to the next one shoot us an email to hawkesandcrosby@gmail.com to join the mailing list #hawkesandcrosby #winedinner #charitydinner #theartofplating #thestaffcanteen #lamb #loin #eggplantpuree by hawkesandcrosby

Shellfish bisque • Rye bread crouton • Salmon roe • Cremé fraiche • Herb oil

Shellfish bisque • Rye bread crouton • Salmon roe • Cremé fraiche • Herb oil

Pork Loin - Celeriac Apple Puree - Prosciutto Crumb - Roasted Apple  Carrott - Cider Jus #apprenticechef #perthchef #chef #truecooks #theartofplating #pork #homecooks #chefstalk #thestaffcanteen by belindaflorence

Pork Loin - Celeriac Apple Puree - Prosciutto Crumb - Roasted Apple Carrott - Cider Jus #apprenticechef #perthchef #chef #truecooks #theartofplating #pork #homecooks #chefstalk #thestaffcanteen by belindaflorence

Uwe Spätlich - The ChefsTalk Project

Uwe Spätlich - The ChefsTalk Project

Roasted venison loin with snails, roasted chervil root and a field mushroom puree

Roasted venison loin with snails, roasted chervil root and a field mushroom puree

Black Forest Chocolate –  The Art of Plating

Black Forest Chocolate – The Art of Plating

Seared Scallops with Crispy Pork Belly and Black Garlic served with Curried Cauliflower Puree

Seared Scallops with Crispy Pork Belly and Black Garlic served with Curried Cauliflower Puree

Eleven Madison Park Variations for pork (belly, loin, confit) served with spatzle and apple cider

Eleven Madison Park Variations for pork (belly, loin, confit) served with spatzle and apple cider

Pistacchio Crusted Lamb Loin, Goats Cheese Mash, Celeriac and Rosemary Purée, Beets and Red Wine Jus

Pistacchio Crusted Lamb Loin, Goats Cheese Mash, Celeriac and Rosemary Purée, Beets and Red Wine Jus

Pistacchio Crusted Lamb Loin, Goats Cheese Mash, Celeriac and Rosemary Purée, Beets and Red Wine Jus

Pistacchio Crusted Lamb Loin, Goats Cheese Mash, Celeriac and Rosemary Purée, Beets and Red Wine Jus