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It's a packing concept for eggs of which the key quality is organicness and sustainability in production. The hay drawpiece is cheap and easy in production. It is made with heated press, out of widely available material.
-selection of local cheeses with sourdough bread-pickled kobe beef with a charred straberry-ricotta ravioli with a soft egg yolk-shitake mushroom topped with filled peppers-halibut poached in truffle butter in a coconut crepe-risotto foraged ramps, prosciutto & fresh parmesan-french onion soup with fresh thyme & gruyere cheese-roast park belly & celeriac root puree-palate cleanser, pear ginger juice-rib eye steak with grilled mustard greens-crack pie with milk ice cream on a vanilla tuile-french canele with a malt barley & hazlenut latte