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Chef Francisco Futi

Chef Francisco Futi

Art of plating by @the_haute_mint Organic chioggia beets, tomatoes, radish, red onion, basil, dill, mint, vegan mozzarella cheese, and beet aioli.

Art of plating by @the_haute_mint Organic chioggia beets, tomatoes, radish, red onion, basil, dill, mint, vegan mozzarella cheese, and beet aioli.

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

like the pasta presentation rolled up - very elegant for one of our contemporary parties in capri

like the pasta presentation rolled up - very elegant for one of our contemporary parties in capri

Squaring off a circle dish

Squaring off a circle dish

See more about Plating Techniques, Food Plating and Food Plating Techniques. ... Fun Food, Funfood, Dogs Snacks, Snacks Idea, Kids Snacks, Weiner Dog

See more about Plating Techniques, Food Plating and Food Plating Techniques. ... Fun Food, Funfood, Dogs Snacks, Snacks Idea, Kids Snacks, Weiner Dog

dessert plate. Dicetak pake mangkok dulu kali ya biar tengahnya clean gitu

dessert plate. Dicetak pake mangkok dulu kali ya biar tengahnya clean gitu

Tiramisu                                                                                                                                                                                 Mais

Tiramisu Mais

30 Interesting Food Plating Ideas By Indian Vegetarian Recipes

30 Interesting Food Plating Ideas By Indian Vegetarian Recipes

This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Lamb loin, Parmesan risotto and pan juices

This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

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