photo set
page of 1- 16
- 32
- 64
- 96
-
-
-
- .
- RM
- RF
Holy Smoke
11-02-2022
2022
Recipes
Grilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338804
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P098.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338805
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P099.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338806
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P100.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338807
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P101.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338808
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P102.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338809
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P103.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338810
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P104.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id374323338811
supplier accountmagazinefeatures
file nameMagFeats_GT1401-GT0114P105.jpg
place
credit
captionGrilling over real fire is where the flavour's at, says chef Joseph Abboud of Melbourne's Rumi, where he mixes firepower with Lebanese flavours as seen here in the likes of burnt eggplant, barbecued quail with pickled grape salsa, and lamb with za'atar. Gourmet Traveller Images and text available
id3743210695104
supplier accountmagazinefeatures2
file name201401223653093587.jpg
place
credit
captionHoly smoke - Watermelon with rosewater, labne, mint and pomergranate molasses
id3743210695105
supplier accountmagazinefeatures2
file name201401223687432375.jpg
place
credit
captionHoly smoke - Barbecued quail with pickled-grape salsa
id3743210695106
supplier accountmagazinefeatures2
file name201401223068307687.jpg
place
credit
captionHoly smoke - Baby snapper with cabbage, mint and caraway salad
id3743210695107
supplier accountmagazinefeatures2
file name201401223586901194.jpg
place
credit
captionHoly smoke - Tomato, shanklish and tarragon, lamb cutlets with za'atar toum and caramelised shallots and burnt eggplant with garlic yoghurt and spanish onion
id3743210695108
supplier accountmagazinefeatures2
file name201401223588478447.jpg
place
credit
captionHoly smoke - Sweetcorn with fennel salt
