WE’RE GETTING THE BAND BACK TOGETHER!!!
In charge of the beverage selection for our next event is none other than @raftergram. His drinks lists are always killer and we can’t wait to see what he pulls out for us. There are still a few seats left at 6.30, 7.30, 8.00 and 8.30pm. Get in quick though as they will book up fast. Email firstname.lastname@example.org to secure your table.
Um almoço digno de estrelas. 👏🏻 obrigado Bernardo por partilhar o seu momento #eleven .
#Repost from @bernardolobo.oficial Almoço especial num dos melhores restaurantes de Lisboa! Entrevista para a rádio de Paris França Internacional @lubaquaresma
Can I tell you a story about the making of this delectable chai ice cream with salted date caramel for the ‘Eat Local Volume 2’ photoshoot? When the amazing Brenda @realfoodschoolaustralia dreamt up this recipe, she sent me to the shops to buy cones. I didn’t need a whole box, so I paid the vendor for three - one for the photo, one in case we had to repeat the shot and one in case of breakage. I carefully packed the cones in a small box and drove home. Sure enough, one had broken in transit. This left us with two. Brenda made the ice cream and salted date caramel, ready to go, but the first take didn’t shoot as we’d hoped - the background wasn’t right and the caramel kept sliding away. We were down to our last cone. The second time, everything looked perfect. Brenda held the cone, @cindyhamrey propped up the background board and I stood in position behind the camera, ready to shoot, when there was a loud knock on the door, sending our dog into a barking frenzy. Gah! Ice cream doesn’t do delays! To calm the dog, I bolted over and answered the door. There was John, the lawnmower man, who had kindly come to mow the grass as we were up to our ears with work. John was holding a piece of hose in his hand, trying rather urgently to tell me something about the whipper snipper and holes in the hose, while at the same time everyone was yelling, ‘Not now!’ Poor John. Anyway, I shut the door, took the shot and here it is. The next time John came by, we showed him the photo and had a laugh. So, there you have it: a delicious spiced-tea ice cream with wicked salted date caramel. Mmm ... .
صـباح الأشياء اللذيذة! الكوكيز من أكثـر الأشياء اللي احبها. أفضل الكوكيز بـ جوكلت نسبتـه 70% وشويّ ملح بحري! وانتـوا بشو تحبونه؟ ... اليـوم غيرت اسم الحساب من مواطـنة لـ كافينيتد بيكر .. عشان يمشي مع المدونـة ودمتم بخير وسلامـة.
Bless full morning to all of you !
Mornings likes these reminders of how much I enjoy baking cookies. It could be my most favorable thing to bake. I quite enjoy combining 70% dark chocolate with sea salt. Just typing this makes my mouth water. How about you how do you like your cookies? Just a side note have you noticed that I changed my account name from @mwa6nah to @caffeinated_baker to match my blog! Have a cookie filled day 🍪 !
@timmann716 always insists that the best way to get to know a city is to go for a run. I would argue this is only part of it. To prove my theory, today, while in Portland, I ate and drank all the things.
👌Наш бренд-шеф плохого не посоветует, ведь он знает, что на его кухне используется только самая свежая нордическая рыба и лучшие ингредиенты!⠀
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PHOTOGRAPHER | @irina_cerutti
P I C O F T H E D A Y
August 13, 2018
LOCATION I ISLAS BALEARES
SELECTED BY ADMIN | @ballaballla @squalo60
OUR TAG |#ALLURING_GOURMET
THANKS FOR FOLLOWING US |
Your life is the fruit of your own doing.
PARTNER GROUP |
___________________________________________ 👉ID Tag #agourmet_irina_cerutti
gara-gara @dbsbankid X @handsinframe ngomongin street food dan bangkok, pastinya langsung kangen banget, soalnya street food disana tuh enak banget dan murah!!!
Aku selalu takjub sama harga makanan disana!
Especially those hidden gems yang untungnya aku beberapa kali dibawa mencicipi makanan2 ini sama temenku di bangkok, which is cuman orang bangkok yang tau.
Dan aku jd explore sebenernya banyak makanan yang ga umum dijual di thai restaurant, ataupun kalo masuk restoran harganya udah selangit trus rasanya masih lebih enak di street vendors, jadi street food juga butuh diapresiasi dong! Karena rasa adalah segalanya ya ga sih?
in frame: somtam thai, larb moo, ko moo yang.
Salam Merdeka Peeps... .
Spesial menyambut hari Kemerdekaan Indonesia tercinta nih yg ke 73 tahun
#titikkumpulsby ada promo buat kamu, dengan cuma bayar 73K aja kamu udah bisa dine in disini dengan dapetin 3 menu sekaligus
Promo ini berlaku dine in only, dari 14 - 19 agustus aja ya, jadi ada 2 menu pizza medium ukuran 25cm plus juga kamu bisa nikmatin 1 chicken spicy or cheese wing rice sekaligus
pastinya bikin kamu makin hemat kan peeps.
tag temenmu buat dapetin promo ini yuk
Did you know it's #AfternoonTeaWeek ? Me neither 😉 Here's a recipe for canapé-size blinis with smoked salmon and dill to balance all that sugary deliciousness 🐟🌿
Ingredients for blinis
85 g buckwheat flour
1 tsp baking powder
salt and freshly ground black pepper
150 ml oz full-fat milk
1 tsp mustard powder
small handful chopped fresh chives
2 free-range egg whites
knob of unsalted butter
250 g smoked salmon
50 g salmon caviar
Fronds of fresh dill
200 ml creme fraiche
1 lemon, cut into wedges
1. Mix the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and milk to make a smooth batter. Add the mustard powder and chives and mix until combined.
2. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.
3. Fold one-third of the whisked egg whites into the batter mixture using a metal spoon. When combined add the remaining egg whites and gently mix together.
4. Melt the butter in a frying pan over a medium high heat, and spoon tablespoons of the batter into the pan to make small-sized pancakes, about 5 cm in diameter.
5. Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn them over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.
6. To serve, place blinis onto serving plates, add a small slice of smoked salmon, a tsp creme fraiche, a ½ tsp caviar and fresh dill. Finish with the lemon wedges.
Hallo sobat kweekers...
ada good news nih buat kamu, Besok Rabu, 15 Agustus 2018 jam 11 siang bakal ada acara tapping dari Trans TV lho di Bebek Pak Joss untuk acara "Makan Yuk" di cabang Dharmahusada
Ayo join acara ini yuk, dengan lunch disini besok jam 11 siang, kamu bisa ngajakin temen kerja, keluarga atau pacar buat makan siang sambil seru seruan ngeliat gimana sih proses liputan kuliner dari Trans TV
kita tunggu kedatangan kamu ya guys 💪
Chilled #Seabass#Ceviche , with a #tamarind dressing, red radish and Bhavnagri #chilli salsa, topped with tempura boondi • As a #foodie , I tend to say this too often - but this is hands down, one of the best dishes I’ve tasted in 2018. All ingredients in the dressing were conceptualised to mimic what goes into marinating fried #fish !
Do you love #delicious cheese & delectable #wines ?
We will be at @bearandscoobs with @saycheese_geelong for their High #Cheese ! A fun little outing for your #Sunday arvo!
Tickets still available!
While we wait for Zomato to recognise this place, we have decided that it is our duty to remind the internet of a hidden gem: Forage at Wildekrans Wine Estate. Everything, from the multi award-winning wine to the bread (which is filled with cream cheese, by the way) is worth the 1-2 hour trip to Hermanus. Some advice: plan your entire life around this meal - this is an experience that shouldn’t be interrupted.
A big thank you to Nicole and her team for making our visit so memorable, yet again.🥦