cookstour:
Dried beets soaked in citrus juice, with lime leaf, lemon balm and dried powdered mandarin peel, from Oxheart's 2015 spring menu.
cookstour:
Roasted and charred sun chokes with salted cream, jasmine tea, honey and Meyer lemon,from Oxheart's 2015 spring menu.
cookstour:
Japanese roots covering a sofrito of dried Gulf shellfish with steamed crawfish and herbs, from Oxheart's 2015 spring menu.
cookstour:
Japanese roots over a sofrito of dried Gulf shellfish with steamed crawfish and herbs,from Oxheart's 2015 spring menu.
cookstour:
Stew of preserved brassicas and 'Indica' rice, with charred bunching onions, from Oxheart's 2015 spring menu.
cookstour:
Lightly smoked Red Wattle pig warmed in pork fat, with porc thailande (a takeoff on larb), 'Gold Bar' squash and fermented mizuna.
cookstour:
Lightly smoked Red Wattle pig warmed in pork fat, with porc thailande (a takeoff on larb), 'Gold Bar' squash and fermented mizuna.