More ideas from 이수빈
Basil seed jelly, Australian wild flowers by chef George Calombaris of The Press Club. © The Press Club - See more at: http://theartofplating.com/editorial/destination-guide-melbourne-restaurants/#sthash.wcUZ3SVo.dpuf

Basil seed jelly, Australian wild flowers by chef George Calombaris of The Press Club. © The Press Club

Potato crisp filled with roasted scallions, potato purée, black truffle, salt & vinegar potato glass. A gorgeous dish by @mathewdpeters & @harrisonturone. Photograph by @davidescalante #gastroart

au Potato crisp filled with roasted scallions, potato purée, black truffle, salt & vinegar potato glass. A gorgeous dish by &

Signature Dish by Hiroshi Yamaguchi -Japan-

Signature Dish by Hiroshi Yamaguchi -Japan-

gourmet food presentation - Google Search

Lamb Rack with parmesan textures. Parmesan foam, icecream, soil and paper, Sous Vide figs and maracuya - The ChefsTalk Project