Essjay Farrell:
Roasted rhubarb
Essjay Farrell:
Roasted rhubarb
Essjay Farrell:
Poached quinces
Essjay Farrell:
Poached quinces
Essjay Farrell:
Beef Short ribs in stout
Essjay Farrell:
Stone Pine Orange Blossom Gin
Essjay Farrell:
IMG_5556 - Version 2
Essjay Farrell:
Bundarra Berkshire piglets
Essjay Farrell:
Lauren Mathers
Essjay Farrell:
Oysters with Jamon Vinaigrette at Bar Nacional, Docklands, Melbourne Australia
Essjay Farrell:
Bar Nacional
Essjay Farrell:
Breakfast baked eggs
Essjay Farrell:
Bitter chocolate liquid cake
Essjay Farrell:
Burnt Orange Crema Catalana
Essjay Farrell:
Grilled asparagus, broad beans, manchego
Essjay Farrell:
Lamb albóndigas, chives, dehydrated cheese
Essjay Farrell:
Frittata
Essjay Farrell:
Flathead tails
Essjay Farrell:
Grilled zucchini
Essjay Farrell:
Char-grilled ox tongye, landcress, artichoke puree
Essjay Farrell:
Parsley crumbed and deep fried crispy pig's head, carrots, horseradish
Essjay Farrell:
Brioche crumbed Morcilla, roast apple chutney, fennel
Essjay Farrell:
Duck & chicken liver parfait
Essjay Farrell:
Wagyu skirt, heirloom tomoatoes, olive gremolata
Essjay Farrell:
Crispy pigs head terrrine with parsley crumb, pick;ed carrot, onions and radishes
Essjay Farrell:
Pork Belly with compressed pear, yuzu and mint
Essjay Farrell:
Charcuterie board
Essjay Farrell:
Grilled Ox tongue
