Sublime
An inspiration engine for ideas
@fattoriaemare has one of the best pastas I’ve ever had. I went on a trip down to Half Moon Bay to have dinner at this Italian restaurant called Fattoria E Mare. Out of the delicious cocktails we started with, you need to try one of the seasonal ones. This is Pumpkin In Love made with puree from pumpkins right here in Half Moon Bay. They’re really... See more
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Food should be prepared in such a way as to preserve the dignity of the animal and the consumer https://t.co/3dv8xuRz1n
Truffles grow a few centimeters under the ground, on the roots of certain oak or hazelnut trees. During the season, from November until March, they can be tracked down by nose, providing you have sensitive enough equipment. The supreme truffle detector is the pig, who is born with a fondness for the taste, and whose sense of smell in this case is
... See morePeter Mayle • A Year in Provence (Vintage Departures)
Marion’s Spaghetti Bolognese | Marion's Kitchen
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Branding for @hogget_kitchen
Photography: @foliolio
#brand #branding #logos #typography #graphicdesign #visualidentity #designinspiration #dailydesign #graphicdesignblog #melbournegraphicdesign #gippsland #latrobevalley #sarahmangion #freelancedesigner #theloop #dribbble #tdkpeepshow #colorplanpistachio #colorplan... See more
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Firm and pearly, bright and juicy, green and herby.
Turbot at its seasonal peak and tomatoes the same, their sweetness intensified by a slow and gentle roast. A spoonful of caper-studded Green Sauce nestles alongside. The glories of Summer.
Captured by our friend @samaharris
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Discussing the book 'The Last Supper,' which explores the future of food and climate change's immediate, underestimated impact.
TRANSCRIPT
So this book is titled The Last Supper, and it has been many years in the making.
It was due quite a long time ago, but better late than never.
And actually, the timing is, I think, quite good. It comes out October 7th.
It is really focusing a lot on what the future of food looks like, what's really at stake, and how do we start to overcome many of
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DIBS! 🐺🤲🏻⠀
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Barak & SoomSoom went a little nutso for these @honestkitchen dehydrated white fish fillets. maybe it's the super fishy scent, which they picked up on immediately... or maybe it was the nice crunchy texture. either way, they kept nudging each other out of the way to get to them... See more
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