I’ve just made this dressing and it’s a beaut! I screwed up the quantities a bit as I was guessing but managed to save it. I love this method. The dressing is full of flavour but very refined. ❤
Would love to see these filmed in 16:9. You can still always shoot with mobile and socials in mind but would be great to get a sense of space. Definitely going to try out this dressing!
Looks absolutely fantastic, I’d love to know where the product is bought from as I work in a restaurant and nothing we can buy is ever ro this standard not just quality of ingredients but also freshness.
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I’ve just made this dressing and it’s a beaut! I screwed up the quantities a bit as I was guessing but managed to save it. I love this method. The dressing is full of flavour but very refined. ❤
Would love to see these filmed in 16:9. You can still always shoot with mobile and socials in mind but would be great to get a sense of space. Definitely going to try out this dressing!
Coming soon...
How utterly delicious
Beauty on simplicity ❤
Awesome..
Looks absolutely fantastic, I’d love to know where the product is bought from as I work in a restaurant and nothing we can buy is ever ro this standard not just quality of ingredients but also freshness.
Tutorial on the hoshigaki pls chef 🙏 👨🍳
We just hang them in the restaurant and massage them every few days until dry.
It's best to use English blues,they blow any french blue cheese away.
Any substitue for the katalfranco? Or whatever that leaf is called, could you use chicory?
Belgian Endive, Witloof chicory or whatever it's called would be fantastic with this salad
I think he is a BIT bothered about what it looks like...
Yeah well it is Michelin standard
lol never
first