What’s with everyone on Instagram posting candid food shots, no one really comments on how the food actually tastes ! .
These Carne fries from Chica Bonita were yummy but have sooo much added salt !😫 can’t get that seawater taste out of my mouth 😂
Fried chicken in a waffle cone, would you try it? 🤔😜
When @pnutstreetnoodles said I just had to come try this cheeky little snack, I couldn't help put my own trust on it 😂. Ordering 6 and creating a bouquet style cheat meal did the trick I reckon 😏
WE'RE OPENING A CHICA BONITA IN THE CBD 💥 It's been the worst kept secret known to man, but we're FINALLY ready to tell you officially.. can't wait to share more details and show you what we've been up to. Stay tuned people... good things to come @CHICABONITA_SYDNEY
Which burger do you choose, top or bottom? 🤔😍
When I'm at @peanutbutterjelly.official I find it hard to choose, so why not have both 😂. These bad boys are limited time Burgs, available only until this sunday. Bottom is the Madsteez, flamboyant and intense like the artist it's based off (see behind) 😉. Sweet and salty reigns premier with this burg, with marshmallow fluff, magic mushrooms, double beef and cheese, double maple and brown sugar bacon, jam and a Madsteez bun 😎. The top is a Mexican inspired "Mister Cartoon" burg, which is a beautiful unison of umami flavours. Safe to say this made my knees weak, and it's good to see something new come out of Adam and the PBJ team. Killer work 😍
Is there such thing as too much cheese? We didn’t think so either 🧀 Our crab and king prawn spaghettini will leave your mouth watering 🍤🤤
#thepantrymanly #thepantryloves #manlybeach
2 days ago
Queensland Spanner crab & king prawn spaghettini ($36) @thepantrymanly // Still thinking about this spaghetti dish which I need to recreate at home ASAP. With chilli, garlic, saffron, pangritata, parmesan and mixed herbs 🍝 For me, it is not an abomination to have cheese on seafood pasta. 🍝 overpriced but best dish on the menu
#sydneyfood #manlyfood#sydneypasta#pasta #spaghetti.
Vacherin Fribourgeois is a semi-hard raw milk cheese made high up in the Canton of Fribourg, where the Fribourgeois (the local name for Holstein) cattle graze on open Swiss alpine summer pastures studded with lush grass and wild flowers. This translates vividly into the flavours of the resulting cheeses, which are lively, nutty and floral, becoming very full-bodied towards late summer.
Vacherin Fribourgeois is a true artisanal cheese, being made by only a small number of cheesemakers. Cheeses are pressed and uncooked and have a washed rind that is cured for between three and four months. It is a painstaking and ancient method, with repeated washings and turnings. This process develops a thick, brown-grey-red, undulating rind, with an underlying cross-hatch pattern and tinges of yellow, grey or pink. The paste is light yellow and very smooth, often with eyes and/or some slits.
Vacherin Fribourgeois is a key component in Fondue Suisse, using a recipe known has Moitié-Moitié, meaning half Vacherin, half Swiss Gruyere. Enjoy with dry, fruity Alpine wines. .
#winter #fondue#cheesefondue#moitiemoitie#meltedcheese#gruyere#vacherin #vacherinfribourgeois
Join us at The Pantry Manly on Melbourne Cup day! 🏇 We’re offering a delicious three course set menu so that you can enjoy all the fun with great food and beautiful views ☀️ 🌊 Book now to make sure you don’t miss out 🥂 #thepantrymanly #thepantryloves#manlybeach