An Australian hospitality awards program that supports, encouarages & rewards young chefs, waiters and restaurateurs
Salak: "snake skin fruit", firm clove like segments with crunchy texture & sweet, mineral (?) taste. V. delicious
Louise Tamayo #youngwaiter showing Jack, presenter of #saturdaydisney how to carry plates @becasse
Charred coconut milk, spiced pineapple, green tea sponge pollinated fennel from Urbane restaurant
Leg of lamb, hummous, harissa, pistachio & sherry wi bress 'la gallina tempranillo from Peasant
Moroccan-spiced quail, carrott, persian feta & wi craggy range pinot noir from ecco bistro
Sand crab lasagne wi creamed crustacean sauce,from I'll Centro wi San Michele Soave
Middle eastern coleslaw wi pastima, pinenut, sumac frm Mecca Bah #FOHAS @StreetSmartAust
Pickled and pressed pork neck from Baguette Bar + Bistro sensational!
http://twitpic.com/30pl2k - @SpinifexCafe @fooderati Kingfish gin + tonic jelly. Sublime
@SpinifexCafe @fooderati Kingfish gin + tonic jelly. Sublime @duckbistro
Buttermilk pannacotta blood orange granita @ district dining Mmmmm
Lamb shoulder cumin honey and baby carrots
Loving the @PorkStars fillet cabbage, baby fennel, pickled onions @CelsiusAdelaide truly divine
Brothers Ayhan & Kasim (the chef + the host) of Celsius, Adelaide. Doing good things.
Josh Pfeiffer- assistant wine maker @henschkewines talkin + tastin
Emma Shearer from the Manse matching the blend some Johann's Garden...
It might look like a science experiment but its part of the sensory training in Adelaide today
Iain-Piccalilly, James+Josh- blackcowbistro, Adnan-Strathlynn @ the EAFE sensory tasting @ smolt
Loving the name... Croquetas de yucca y Manchego
@PorkStars just a bit o pork at Pilu... Check out the crackling
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