The mozzarella balloons will definitely surprise your diners when they finally decide to puncture the mozzarella balloon and they get a puff of roasted garlic air.
The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is very easy to make and it is served warm.
A molecular gastronomy dessert that mimics Japanese white charcoal made from the ubame oak, made by dipping a freeze-dried rhubarb baton into black-tinted white chocolate, and dusted with cardamom ash.
More rhubarb distraction. This will be the top of an upside down rhubarb cake. One of my favourites to make and eat. The pattern is inspired by @agoodcrumb ‘s gorgeous pie. #baking #cake #delicious #yum #homemade #thebakefeed #beautifulcuisines #epicurious #eattheworld #food52 #f52grams #feedfeed @thefeedfeed #gloobyfood #huffposttaste #onthetable #buzzfeedfood #instabake #tastingtable #thekitchn #patisserie #pastry #foodandwine #bonappetit #desserttable #buzzfeast #sweettreats #dessert…
Recipe // Carrots + Garlic + Parsley + Pomegranate + Lemon Juice + Maple Syrup + Tahini + White Miso Paste Oils & Vinegars + Oil + Pistachios + Water
White chocolate plaquette, Black sesame cheesecake, Black sesame moss, Super soft black sesame sponge and Blackberries Colour Design Art Photography Black White Food Color gourmet noir blanc