Jessie Verhoef
More ideas from Jessie
"Salmon lollipop" - Citrus star anise cured and raw salmon with avocado purée, wasabi aioli, salmon keta, puffed wild rice, wasabi pea granola & dill. A stunning dish uploaded by @piersdawson. Plate by @artistjodidawson & photo by @emmloufen #gastroart

"Salmon lollipop" - Citrus star anise cured and raw salmon with avocado purée, wasabi aioli, salmon keta, puffed wild rice, wasabi pea granola & dill. A stunning dish uploaded by @piersdawson. Plate by @artistjodidawson & photo by @emmloufen #gastroart

What to do in Rotorua New Zealand - hike up a volcano! Take a tour to the top of Mt Tarawera and hike inside the volcano for some stunning views and an amazing kiwi experience.

What to do in Rotorua New Zealand - hike up a volcano! Take a tour to the top of Mt Tarawera and hike inside the volcano for some stunning views and an amazing kiwi experience.

3,911 Likes, 7 Comments - ChefsTalk (@chefstalk) on Instagram: “Explore @karloevaristo on @chefstalk app - www.chefstalk.com #chefstalk sign up today”

3,911 Likes, 7 Comments - ChefsTalk (@chefstalk) on Instagram: “Explore @karloevaristo on @chefstalk app - www.chefstalk.com #chefstalk sign up today”

I’m not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft. The poking is important – it prevents the eggplant from exploding in the oven. Go ahead, ask me how I know! We grow both Chinese and Japanese eggplant in the garden, both of which are less-bitter than ... Read More

I’m not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft. The poking is important – it prevents the eggplant from exploding in the oven. Go ahead, ask me how I know! We grow both Chinese and Japanese eggplant in the garden, both of which are less-bitter than ... Read More

Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.

Esquisse means 'rough outline' or 'sketch' in French, but there is nothing unpolished about the cooking of chef Lionel Beccat. He blends modern French technique and Japanese ingredients with the skill of a master painter at his stylish restaurant in the Ginza district of Tokyo, serving a set-course 'menu spontané' based on what inspires the chef and what is in season. Dishes change daily, but are characterized by colorful, natural presentation and a focus on pure flavors.

Dare to be different for your next Sunday roast and try your hand at this spicy Portuguese chicken recipe – it's easy, yet oh-so-satisfying.

Dare to be different for your next Sunday roast and try your hand at this spicy Portuguese chicken recipe – it's easy, yet oh-so-satisfying.