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Restaurants
- Life Onthepass added a new meal Dinner at Victoria at Brae
Chef Dan Hunter with @barangaroopork pork and turnips.
π¨βπ³:@chefdanhunter
π :@braerestaurant
π: Victoria
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Chef Dan Hunter with @barangaroopork pork and turnips.
π¨βπ³:@chefdanhunter
π :@braerestaurant
π: Victoria
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- Life Onthepass added a new meal Dinner at Restaurant Poise at Poise
Chef Steve Lancaster with Hokkaido Scillies lightly seared in smoked bacon fat with sea buckthorn, fingerlime and finished table side with smoked bacon hollandaise
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π¨βπ³: @_stevelancaster
π·: @hhyphoto
π½οΈ: @restaurantpoise
π: Singapore
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Chef Steve Lancaster with Hokkaido Scillies lightly seared in smoked bacon fat with sea buckthorn, fingerlime and finished table side with smoked bacon hollandaise
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π¨βπ³: @_stevelancaster
π·: @hhyphoto
π½οΈ: @restaurantpoise
π: Singapore
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#seafood #scallops #singapore #singaporechef #perfection #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less
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- Life Onthepass added a new meal Dinner at Yoko Dining at Yoko Dining
Chef Oscar Solomon with yellowfin tuna, Hokkaido scollop, orange, cumquat and aji panca π£
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π¨βπ³&π·: @oscarhsolomon
π½οΈ: @yokodining
π: Brisbane, QLD
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Chef Oscar Solomon with yellowfin tuna, Hokkaido scollop, orange, cumquat and aji panca π£
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π¨βπ³&π·: @oscarhsolomon
π½οΈ: @yokodining
π: Brisbane, QLD
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#fish #sashimi #seafood #perfection #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less
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- Life Onthepass added a new meal Dinner at Paris Butter at Paris Butter
Chef Zennon Wijlens and the team have spent years of growth and constant improvement to perfect this birdβ¦ this version is one of the best yet π¦
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The crown has been brined for 8 hours and then dry aged for 16 days before roasting and being glazed with birch syrup.
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The legs are done two different ways for this dish. First we make a duck ham by... More
Chef Zennon Wijlens and the team have spent years of growth and constant improvement to perfect this birdβ¦ this version is one of the best yet π¦
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The crown has been brined for 8 hours and then dry aged for 16 days before roasting and being glazed with birch syrup.
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The legs are done two different ways for this dish. First we make a duck ham by marinating the legs in miso and koji, then we hang for 3 months. The other leg is confit with Chinese five spice.
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The current garnish is braised baby carrots brushed with carrot caramel then coated in macadamia, fermented mustard seed crumb, sunflower seed and roast garlic purΓ©e and parsnip jus.
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π¨βπ³&π·: @chefzennonwijlens
π½οΈ: @parisbutter
π: Auckland, NZ
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#duck #finedining #nz #nzchef #perfection #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less
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Chef Leaham Clayton with fried octopus with smoked persimmon, black garlic, chicken wing dashi & braised kombu.
π¨βπ³:@leahamclaydon
π :@yokodining
π: Brisbane
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Chef Leaham Clayton with fried octopus with smoked persimmon, black garlic, chicken wing dashi & braised kombu.
π¨βπ³:@leahamclaydon
π :@yokodining
π: Brisbane
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- Life Onthepass added a new meal Dinner at Restaurant Poise at Poise
Chef Steve Lancaster with this barbecue roughscale sole, lovage and vin jaune π£
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π¨βπ³: @_stevelancaster
π·: @hhyphoto
π½οΈ: @restaurantpoise
π: Singapore
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Chef Steve Lancaster with this barbecue roughscale sole, lovage and vin jaune π£
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π¨βπ³: @_stevelancaster
π·: @hhyphoto
π½οΈ: @restaurantpoise
π: Singapore
.
ATTN chefs, want us to feature your dish? Simply tag us!
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#seafood #fish #singapore #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less
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- Life Onthepass added a new meal Dinner at Waubra, Victoria at Wayward Winery
Chef Bailey Crawford with woodfired quail, BBQ witlof and blood orange.
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π¨βπ³: @chefbaileycrawford
π : @waywardwinery
π: Waubra, Victoria
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Chef Bailey Crawford with woodfired quail, BBQ witlof and blood orange.
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π¨βπ³: @chefbaileycrawford
π : @waywardwinery
π: Waubra, Victoria
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- Life Onthepass added a new meal Dinner at Napier Quarter at Napier Quarter
Chef Steve Harry with dry aged Hapuka/lemon and wasabi dressing/mandarin zest/pickled tropea onions/mustard leaf.
π¨βπ³:@sgharry
π :@napier_quarter
π: Melbourne
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Chef Steve Harry with dry aged Hapuka/lemon and wasabi dressing/mandarin zest/pickled tropea onions/mustard leaf.
π¨βπ³:@sgharry
π :@napier_quarter
π: Melbourne
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- Life Onthepass added a new meal Dinner at The Herring Room at The Herring Room
Chef Arkin Barretto serving up five spice honey glazed, crispy skin, dry aged duck π¦
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Served with cucumber ribbons, micro shoots, black garlic, duck shitake jus and pancakes on the side.
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π¨βπ³&π·: @arkin_barretto
π½οΈ: @theherringroom
π: Manly, NSW
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Chef Arkin Barretto serving up five spice honey glazed, crispy skin, dry aged duck π¦
.
Served with cucumber ribbons, micro shoots, black garlic, duck shitake jus and pancakes on the side.
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π¨βπ³&π·: @arkin_barretto
π½οΈ: @theherringroom
π: Manly, NSW
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#duck #dryaged #sydney #sydneychef #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less
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- Life Onthepass added a new meal Dinner at Westwood Food + Wine at Westwood
Head Chef Jacob Muoio with this Fremantle Octopus, lime, coriander root kosho, confit green almonds π
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π¨βπ³&π·: @jacobmuoio
π½οΈ: @westwood3003
π: West Melbourne, VIC
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Head Chef Jacob Muoio with this Fremantle Octopus, lime, coriander root kosho, confit green almonds π
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π¨βπ³&π·: @jacobmuoio
π½οΈ: @westwood3003
π: West Melbourne, VIC
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ATTN chefs, want us to feature your dish? Simply tag us!
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#seafood #octopus #melbourne #melbournechef #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less