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Ciambelli Fritta - Chocolate Doughnut with Pistachio Ice Cream and Morello Cherries by Rosetta Melbourne Casino

Ciambelli Fritta - Chocolate Doughnut with Pistachio Ice Cream and Morello Cherries by Rosetta Melbourne Casino

Custard waffle with berry compote, pistachio ice cream and honeycomb crunch - Baba Sus Glen Iris

Custard waffle with berry compote, pistachio ice cream and honeycomb crunch - Baba Sus Glen Iris

I’m looking to nature for my inspiration. Letting the natural produce speak. There’s so much out there, so much elegance and beauty. To me, it’s about the organic nature of food and letting flavours and textures speak for themselves. - Peter Gilmore, Quay Restaurant

I’m looking to nature for my inspiration. Letting the natural produce speak. There’s so much out there, so much elegance and beauty. To me, it’s about the organic nature of food and letting flavours and textures speak for themselves. - Peter Gilmore, Quay Restaurant

The Tiganites Patates at Gazi, Melbourne CBD | 35 Insane Cheese Dishes Everyone In Melbourne Needs To Try

35 Insane Cheese Dishes Everyone In Melbourne Needs To Try

The Tiganites Patates at Gazi, Melbourne CBD | 35 Insane Cheese Dishes Everyone In Melbourne Needs To Try

Yo My Goodness,  I love yomg so much! These burgers look really yummy!

Yo My Goodness, I love yomg so much! These burgers look really yummy!

Basil seed jelly, Australian wild flowers by chef George Calombaris of The Press Club. © The Press Club - See more at: http://theartofplating.com/editorial/destination-guide-melbourne-restaurants/#sthash.wcUZ3SVo.dpuf

Basil seed jelly, Australian wild flowers by chef George Calombaris of The Press Club. © The Press Club - See more at: http://theartofplating.com/editorial/destination-guide-melbourne-restaurants/#sthash.wcUZ3SVo.dpuf

Quay Restaurants snow egg dessert: The “egg” sits on a bed of white nectarine granita with white nectarine purée and custard. It has a yolk of white nectarine ice cream encased inside soft white meringue, all enclosed in a shell made from maltose tuile dusted in icing sugar.

Quay Restaurants snow egg dessert: The “egg” sits on a bed of white nectarine granita with white nectarine purée and custard. It has a yolk of white nectarine ice cream encased inside soft white meringue, all enclosed in a shell made from maltose tuile dusted in icing sugar.

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