Much of what

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02/22/2022 at 6:52 AM #733573

iceeci
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Much of what chef Gísli Matthías Auðunsson serves at his restaurant, Slippurinn, comes from outside his door. Only instead of a backyard garden with haricots vert and artichokes, there are meandering hills that look like green dragons dusted in fairytale-pink arctic thyme; cliffs perched dramatically over untamed fields of lemony sorrel; beaches dotted with briny oyster leaf and deep craters full of yellow-topped pineapple weed growing in volcanic soil as black as night. These, plus dozens of other wild-harvested ingredients like yarrow, sea beans, spruce and rowanberries, are pureed, dried, pickled and fermented in Auðunsson’s kitchen apothecary.

อ่านต่อเพิ่มเติม โรงเรียนวัดมะเฟือง

สาระสำคัญ อาหารแมว

01/31/2023 at 6:31 PM #1215395

victanda
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