Manos Efstathiou

Manos Efstathiou

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Manos Efstathiou
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In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives

Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.

At Quay our aim is to provide a truly memorable dining experience. An experience that celebrates the diversity of our wonderful Australian ingredients cooked with imagination and passion.

Quay Restaurant is Australia's most awarded restaurant, offering outstanding modern cuisine by award-winning chef Peter Gilmore, and is situated in the stunning dress circle of Sydney Harbour.As part of a brand refresh, the aim was to create a website a…

Graphic design, illustration and packaging for Eatery Social Taqueria by Lobby Design curated by Packaging Diva PD. Top chef Marcus Samuelssons latest project is a taqueria, inspired by the street life of New York and the cultural diversity of Malmö. Eat more tacos : )

Graphic design, illustration and packaging for Eatery Social Taqueria by Lobby Design curated by Packaging Diva PD. Top chef Marcus Samuelssons latest project is a taqueria, inspired by the street lif (Latest Top Design)