Alex Ang
More ideas from Alex
'peking duck'; duck pickled celery and cream burnt cucumber chilli cashew spring onion oil fish fragrant sauce. #food #melbournefood…

'peking duck'; duck pickled celery and cream burnt cucumber chilli cashew spring onion oil fish fragrant sauce. #food #melbournefood…

Pork, cauliflower, satsuma, and kale by chef Matt Lambert. © Signe Birck. - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Pork, cauliflower, satsuma, and kale by chef Matt Lambert. © Signe Birck. - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Duck with carrot, huckleberry, and kale by chef Matt Lambert. © Signe Birck - See more at: http://theartofplating.com/editorial/awakening-the-spirit-of-new-zealand-with-matt-lambert-at-the-musket-room/#sthash.OPBepvZv.dpuf

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com

Pan-Seared Trout w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com