Chocolate, almond and pear cake

chocolate, almond cake with amaretto poached pears & amaretto mascarpone cream. it was really tasty and I think every one enjoyed it. I had such an amazing weekend at the retreat and made so many great …

Day 9: MangoMango is a great fruit that comes from tropical regions in the world. It is very popular and common in countries like Mexico and India. Mango is a tropical indigenous fruit of Indian subcontinent.

Day MangoMango is a great fruit that comes from tropical regions in the world. It is very popular and common in countries like Mexico and India. Mango is a tropical indigenous fruit of Indian subco (Ingredients Design Graphics)

Day 11: BananaA green to yellow and purple to red fruit belonging to the genus musa.

Day Banana A green to yellow and purple to red fruit belonging to the genus musa. Usually, banana is a sweet and soft fruit and eaten after peeling the outer skin. Wild species of bananas have large and hard seeds while the fruit used for.

Coconut Caramel Slice | Donna Hay

Paired with light coconut and cacao, make your heart sing with these delicious coconut caramel slices.

Tortellini de calabaza y sal de trufa blanca

Tortellini de calabaza y sal de trufa blanca - pumpkin tortellini w white truffle salt.

Photographer Roland Persson - Food, Stillife, Interior and Books - Stockholm, Sweden

Roland Persson works with both national and international clients and excels at planning composition and lighting ahead to keep retouch to a bare minimum. With food, Interior and Stillife in focus.

Recipe : Coconut Noodle Salad with Caramelised Limes by Donna Hay

coconut noodle salad with caramelized limes - from Donna Hay magazine. It can easily be made vegan by omitting the fish sauce, and substituting shoyu or soy sauce.

Mark Eather barramundi (fish) char-grilled over coal, wrapped in chard leaves with Funori seaweed, spring onion root slaw, jasmine flowers and jasmine broth by chef Shannon Bennett. © Vue de Monde - See more at: http://theartofplating.com/gallery/?home=1&link=post-376#gallery61591

Mark Eather barramundi (fish) char-grilled over coal, wrapped in chard leaves with Funori seaweed, spring onion root slaw, jasmine flowers and jasmine broth by chef Shannon Bennett

There's something really beautiful about this. /

This image is fantastic! I had to stare at it for much longer than normal to figure out how it was done; I couldn't even see the whisk at first. It is an excellent use of pops that exemplify the main product.

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