Crab boudin blanc with XO sauce and pickled fennel but it's the dish in the background that was my fave of the night. Eggplant with black pepper and cashew was a complete umami bomb. Of course it's the one dish I didn't photograph up close. Glistening black sauce at nighttime = 😭 but definite 🍆❤️
What's all the fuss about #FairTrade and #sustainability ? Sambazon's co-founder Ryan Black goes LIVE on our Instagram this Thursday, Oct 19th at 7PM (GMT +10) to talk about our work with communities in the heart of the Amazon. Tune in, Straya tribe! 💪🏽🍇
THEN: Bacon and eggs, looking like the fictional ‘chef’ that cooked it: Calcifer from Howls Moving Castle, at the Studio Ghibli Museum in Tokyo. •
NOW: It’s Tuesday, I’ve had no sleep through worrying about not being able to let my room and therefore missing out on the cutest flat that we want to move into. Comfort eating is required, and it might not be bacon & eggs, but it could very well include cake for breakfast 😩
There are so many varieties of citrus fruit in the southwestern Japan that it can make your head spin. Many grow in small microregions and some have very short seasons that they hardly ever make their way out of the local area. One such citrus variety from the area around Hagi and Nagato in western Yamaguchi prefecture is called yuzukichi. It is a variety related to yuzu, but unlike the standard yuzu available throughout Japan, these are incredibly juicy, not as sour, and a hint more sweet. But they are only around from late September through October and they're gone until the next season. What locals do is squeeze yuzu-kichi juice on their sashimi, giving the usual soy sauce and wasabi a refreshing acidic kick. In many of these small fishing villages, sashimi is also eaten at its freshest, which isn't actually the most optimal condition for sashimi. Just ask any sushi chef. Most fish are aged slightly to improve flavor and texture. The fish that we get at the central fish market in Hagi are usually from the mornings catch and if you cut them up that fresh, the flesh is a bit tough. That's where the acidity of the yuzu-kichi really helps. Unfortunately you can only do this down here in this remote corner of Japan.
Holy haloumi we're a big fan of this burger, it could possibly be the best meat-free burger ever. With a thick slice of golden haloumi (drool), charred capsicum (yaaaas), tangy relish and fresh rocket, it's an absolute winner 🍔
If we haven't won you over yet, it comes with a generous side of sweet potato wedges.
We'll just leave that there 😉
Sign up now with $35 off your first box and view the menu via the link in our bio #eatmarleyspoon
📸 @dukeslanehi - Our Rack of Lamb is the best way to enjoy dinner in Wakiki. Marinated in herbs atop tomato, eggplant, and onion for a perfect dining experience at Basalt.
Tortilla & coffee - my must-have breakfast in #Spain ! 🍳🥖☕️
The Spanish #tortilla is a thick egg omelette filled with thinly sliced potato and often onion and you'll find it in almost every bar in Spain! The best ones are left slightly undercooked inside for the perfect egg ooze to mop up with bread 😋 Bar Zabaleta is my top choice for #breakfast tortilla in San Sebastián 👌🏼
Typical street food snacks offered on Galle Face Beach. I was persuaded to getting this dahl pancake deep fried with prawns on top. The vendors put a bit of slaw on top w/ chilli & it looks like what’s in the place for 100 rupees. It’s the same cart duplicated along the promenade.
Rangoli, Food Through Color got to collaborate with @eastsideeatsla tonight, and it was so great! •
Farmers Market Greens, Honeycrisp Apples, Quick Marinated Cucumbers, Fig Vinaigrette, Paneer Snow! •