eatshowandtell | foodgawker

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Delicious Vietnamese Wok Tossed Mud Crab (Cua xao sate)

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#92455

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What makes a good or bad restaurant website? Why do a lot of restaurant websites fall short in their usability? I try found to find out why.

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#84442

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My cupcake consists of gooey butterscotch sauce in a moist chocolate cupcake and topped with peanut buttercream and honeycomb pieces.

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#83599

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Get ready for the Australian summer with this Passionfruit curd pavlova.

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#83170

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Popcorn macaron with salted caramel filling. I combine two of my favourite things into a macaron!

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#82766

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Green Tea Cupcakes with Strawberry jam and Cream Cheese Frosting.

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#79617

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Chocolate rice krispies bar made with chocolate, rice bubbles and ovaltine. Homemade chocolate bars always taste better.

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#78087

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Where can you find this dish ? On the streets of Ho Chi Minh City in Vietnam of course. Vietnamese street food is amazing.

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#75825

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Spring BBQ, Aussie style. We experiment with duck fat fried chicken!

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#72502

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I put a smelly twist to this classic dish and turn it into a Durian & coconut bombe alaska for this months DBC. Even looks like a durian!

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#70316

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Recipe inside, click if you dare. What smells like armpits but tastes a lot nicer? That would be this durian cheesecake I made.

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#69141

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Can food bloggers cut it in a restaurant kitchen ? We cook up for 70 diners. Mine was a Chocolate Brownie Brulee w/ lemon olive oil ice cream

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#62657

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I spice up a traditional tres lech cake w/ layers of caramel mousse & fresh strawberries, topped w/ freshly whipped cream & torched meringue

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#60896

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Find out how I roast a 12kg suckling pig to perfection over hot coals and bark, crackling and all.

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#60120

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I wouldn't cut it on Masterchef, but I could at least make this Caramel Parfait Glace w/ Salted Peanut Caramel & Milk Chocolate Mousse.

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#58818

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Banana pudding with burnt butter ice cream and a cocoa chip for this months Daring Bakers Challenge.

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#57117

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What has my dog Max got his eyes on ? It must be the dog treats I made him with Sherry Yard's awesome and easy recipe.

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#56710

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What do you get when you cross Momofuku and The Pioneer Woman ? Crack Pecan Pie.

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#56700

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Thomas Keller puts a little bit of magic into a lemon tart. I try my hand at his lemon sabayon tart recipe from The French Laundry book.

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#56264

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"Toothpaste" in a dessert ? This is called the 'adolescent breakfast' from Restaurant Arras in Sydney, Australia.

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#52573

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Pyramisu, my take on the tiramisu for daring bakers challenge. Contains Momofuku inspired cereal milk ice cream with cereal milk crumbs too!

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#51739

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Ezoshiika tar tar (venison). Served w/ seaweed biscuit & sea urchin. One of the amazing dishes at the amazing Aronia De Takazawa, Tokyo.

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#49822

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My attempt at this months DBC, the Nanaimo bar in a circular form with added layers of caramel and chocolate mousse.

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#44363

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Fancy a bacon and egg cannoli ? Check out what I did for this months Daring Baker's Challenge.

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#43364

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Macarons, Black sesame & green tea

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#41530

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What do Macarons remind me of? Paris! So with my left overs as part of DBC, I created this Eiffel Tower "painting".

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#40238

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A Pierre Herme inspired Ispahan Millefeuille containing raspberry jelly, lychee mousse and a white chocolate rose

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#40228

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This months Daring cooks challenge is Vietnamese Pho. It is good pho sure.

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#39401

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Caramel baklava ice cream, Quince Melamakarona Crumble, Choc nut tahini gelato dip. At Perama Restaurant in Sydney, Australia.

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#38558

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Not your usual vols au vent, my attempt at this months Daring Baker's Challenge.

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#38536

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Grilled Miso Marinated Cod Fillet, Sakura Sauce and Five Japanese Grains Risotto from Waqu in Sydney, Australia

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#37411

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Daring Cooks challenge of Vegan Indian Dosas

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#35796

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My first daring bakers challenge, the dobos torte.

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#33528

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We try our hand at the Aria Chocolate tart recipe as seen on Masterchef Australia.

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#32608

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My attempt at the Adriano Zumbo chocolate mousse cake as seen on Masterchef Australia

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#28637

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The BLT is one of the best sandwiches ever. I try my hand at one with a secret ingredient ... the left over oils from fried bacon and egg.

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#27119

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Honey glazed pork, Grilled pickled pork loin & pulled pork neck salad at Restaurant Atelier in Sydney, Australia.

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#26535

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Crispy skin pork w/ creamy sweet potato and potato puree

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#26034

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600-day grass fed wagyu beef burger with beetroot and caramelised onions. I had this $10AUD burger at Plan B - Becasse in Sydney, Australia.

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#25826

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Fish balls stuffed with brie cheese. We made these as part of a Spanish themed brunch with our blog crew.

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#25293

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Sushi Dai at the Tsukiji Fish Market in Tokyo. Home to one of the freshest Sushi I have ever had.

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#24932

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Brown sugar Pavlova with seasonal fruit from Mumu Grill, Sydney, Australia.

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#22710

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Like playing with fire? Then you might be interested in the Cocktails I had at a Thai restaurant in Sydney called Rambutan.

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#22628

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Singapore chilli mud crabs taste awesome when made in your own wok, which means copious amounts of yummy sauce.

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#21515

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At Arai Ryokan in Japan, the presentation of food is just as important as the taste.

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#20816

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chocolate marquis, caramelized hazelnuts, cinnamon cream by Lauren Murdoch from Ash St Cellar in Sydney, Australia

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