With their exciting new menu, @cocoblisscollective have made a surge up my personal smoothie bowl leader board. If you're a fan of all things chai (🙋), this PUMPKIN PIE SPICE BOWL is for you. Made with actual pumpkin in the base and topped with clean toffee, banana, almonds and coyo. Could only be made better with more granola.
This awesome spread with some juicy chicken 🤤
@mister_eats has a new post on the killer @ketchupcanteen up now! 🍗🍅 Link up in the bio
Thank you to the awesome staff at @ketchupcanteen and @fcba.community for letting us check out this awesome venue————————————————— #fcba#fcbaxketchupcanteen#FCBANSW#Stayhungry 📸📸📸 Photo Credit: @eatventures_
My boss said “create a cake that looks like this logo, but make it as big as you can”. ••
Double the cakes, double the size & double the appreciation to everyone that helped me make this possible 😊
Made by: @ashree93 & @kgaleng
Assisted by: @jaclynfavaloro & @immacolata_jesse
Flowers by: @lavieenroseflorists
Special thanks too: @macchinaespresso & @macchinabeecroft
#fcba#repost --- from @joann_foodology 🍴🍴🍴 Thanks for tagging! ----------------------------------------------------
Sampled the new menu at @dessertkitchensyd ,including lychee sparkling soda with Sakura ice cube,Uji matcha crepe with Sakura syrup,tofu cheesecake with Sakura syrup served on side.🌸🌸🌸We are so ready for the blossoming season!😍 @dessertkitchensyd @tomodachichingoo
🍴Creperie Suzette 📍34 Harrington Street, The Rocks, Sydney
Featuring the La Pekinoise - Peking duck, spring onion, mature Cheddar cheese and hoisin sauce. 🤤🤤 Our favourite savoury crepe!!!! Thanks for the invite @fcba.community x @creperiesuzette x @harbourrockshotel —————————————— #fcba#fcbaxcreperiesuzette#FCBANSW#STAYHUNGRY 📸📸📸 Photo Credit: @famishedduo
Platter goals 😍😍
Nothing better to share with family and friends than an antipasto platter! This one was loaded with crispy deep fried calamari, arancini, eggplant croquettes, bocconcini & sweet potato crisps. 😋
The pasta course included penne Siciliana, with a chunky tomato, garlic and basil sauce. The fettucine boscaiola was a great contrast- the cream sauce wasn't too rich and the pancetta cut through with a salty flavour. 🍝 After the third course of pizza, we defs had major food babies 🍕🤰
You can't beat Aussie barra!
It's healthy, sustainable and versatile, from a simple grilled fillet and salad to a high end dish.
Demand for Aussie barra is at a high, but around 60% of 'barramundi' consumed in Australia is imported product. Without country of origin labelling, it's hard to know if the barra you're eating grew up in Australia or not.
If it's not labelled, make sure you ask for Australian barramundi.
@amorajamisonsydney @pfdseafood @seafoodindustryaustralia @ntseafoodcouncil
@australianbarramundi *Image credit to Amora Hotel Sydney's Executive Chef Mohammad Taheri