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View fullsize Cured pork jowl (guanciale) 17 May - 28 June. Well tossed through salt, pepper and herbs, kept on a stainless rack in the fridge, at 2C, turned daily. Lost more than 30% of initial volume, cuts thinly, salt got through the whole thickness, amazing fl
View fullsize All hearts matter! Every saint has a past, every sinner has a future and we are all gods as long as we accept that exists in everything and everybody. Because accepting our godly powers comes with 100% responsibility about our own life, choices, deci
View fullsize New profile pic, taken by a jar of smoked salt, today :p *** #profilepic #profilepicture #identity #chefsofinstagram #chefs #aussiehat #australianhat #crocodiledundee #selfie #kitchen #work #maroochydore #sunshinecoast #visitsunshinecoast #qld #queen
View fullsize Had worse days ;) Whole lamb shoulder. #lamb #australianlamb #lambshoulder #colors #cooking #cook #food #delicious #chefsofinstagram #eat #foodstagram #instafood #foodiesofinstagram #foodies #foodiegram #foodie #maroochydore #sunshinecoast #qld #visi
View fullsize Never ending road. Just check-points. *** #ocean #australia #sunshinecoast #mooloolaba #sky #road #qld #queensland
View fullsize For lunch tomorrow, book today! We only take bookings with prepaid confirmation, no walk-ins and no cash. Limited number of seats, groups and families encouraged. Call number in bio for bookings and details. See you soon! *** #privatedining #lunch #d
View fullsize Baby, it’s cold outside! How about a lunch date? We put up a two course lunch menu for next week, soup and main course, different each day, absolute winter warmers that definitely suit the cool weather outside. See if there’s anything te
View fullsize Three years and three months after publishing my first essential cooking techniques video-on-demand course on @udemy , just reached the 10,000 enrollments milestone. So grateful to all my students from all over the planet, to @alis.anagnostakis , who
View fullsize The quail will always be in our top 3 favorite poultry, probably competing wing-to-wing (hehe!) with the almighty Guineafowl. For this plate, we completely debone the birds without damaging the flesh. We stuff them with mushrooms purée and toasted h
View fullsize Absolutely thrilled to be back to my public kitchen, to cook and host lovely people and put my energy on their plates again. photo @thefermentier *** #chefsofinstagram #chefs #cheflife #cook #cooking #taste #privatechef #privatedining #privatecooking
View fullsize Last weekend, I started a test that I’ve been thinking about for quite a long time: curing some lovely pork jowl with just salt and pepper, in my own ordinary fridge. No “pink salt” or other chemicals. Hope it’s going to turn
View fullsize When in doubt, look through the window :) Photo by @alis.anagnostakis *** #ocean #blue #sky #beach #bluesea #blueocean #bluesky #beachlife #goldenbeach #queensland #sunshinecoast #thisisqld #qldtourism #visitqld #visitsunshinecoast #australia
View fullsize Sunshine Coast, we have cannoli!!! I’m a sucker for these amazing Sicilian beauties, make them myself from time to time, just to pump up my own culinary ego and, finally, found some remarkable ones just about 25 km from home!!! :)) The young an
View fullsize Get your kicks with a SIX! Oh, yes, this starts to look more like a jolly foodie crowd and it even creates the right premises for a three generations family reunion :) We did sixes before and they truly enjoyed being the center of our little culinary
View fullsize Took heaps of photos with new setups both indoors and outdoors @metakitchenau these days, as we are slowly resuming our dining activities at the venue. You’ll get the chance too see al these new formulas on Meta’s account and website, als
View fullsize We’re coming out! :)) Lots of news and fresh perspectives of @metakitchenau ‘s approach of post-pandemic dining starting next week. See you soon! ;) #diningroom #dining #privatedining #cooking #food #privatechef #restaurants #maroochydore
View fullsize Hello, Sunshine Coast! This is our TAKEAWAY weekend special menu for this week. Preorder (with direct message, comment to the post or call Vio at 0487971800) and pay via bank/online transfer by Thursday (23 APR) at 5 PM. Pick-up or arrange delivery f
View fullsize Duck soup and 5 spices polenta. “Golden Glow” fermented kraut (with turmeric and carrot) from @thefermentier Pulled duck leg confit, toasted mandarin and cashews. A little dry, I should probably develop more ooziness of some sort in a fu
View fullsize Pasca or the Easter traditional cheesecake of the places I come from. Proved sweet dough (again) and sweet fresh cheese mixture (again), as sheep and what they gave to humans used to be our most powerful currency and mean of subsistence back in the d
View fullsize Approximate translation would probably be “folded skirts”, as they might remind you of the common technique of women folding their skirts to the waste while crossing a rather deep stream or lake. It’s a simple sweet proved dough, fi