Vietnamese Bo Luc Lac, stir fried beef cubes on kale and cucumber salad with pickled radish #dishbyduy

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Beef brisket, parsnip purée, watercress and slow cooked leek #dishbyduy

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Crispy salmon, okra & asparagus ribbons, miso orange sauce #dishbyduy

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Sous vide chicken at 60c with button mushroom, radish, grilled #dishbyduy

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Onsen egg cooked at 63.5c with bacon crumble and ba'get crouton #dishbyduy

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Beetroot salad with candied walnuts, goats cheese, orange segments and edible flowers #dishbyduy

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My favourite way to eat Beetroot. Roasted whole in olive oil, salt & orange rind, in a foil dome at 160c to 1.5 hours. Served here with aged balsamic, sorrel leaves, goats cheese and the baking juices. A light grating of orange rind & walnuts on top. #dishbyduy

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Another class at Ba'get Elizabeth St (@bagetau) tonight. I actually love demonstrating Vietnamese Food! #bagetau #dishbyduy

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