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Bland Without You

@blandwithoutyou

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Welcome, friend 🙂
It would be Bland Without You 🙌🔥

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They say respect your roots. We say reimagine it🥕🖤
This is the Carrot Paradox—where humble earth meets technique. Beneath that dark, savory canopy of panko charcoal soil and silky salted carrot cream lies a preserved, pickle-poached core standing tall just as it grew. Deep, earthy sweetness dialed all the way up through an intense carrot juice reduction.
No waste. Pure tension. The soil isn’t just there for looks; it’s the crunch that breaks the velvet.
Drop a 🥕 if you’d break this in your kitchen.
#food #carottes #creativecooking #asmrfood #plating taken in Austria by @blandwithoutyou

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16 days ago

Just a simple potato and leek soup, but we wanted to elevate and play with the textures—turning a common dish into something a little more special. 🌿✨
At the heart of the bowl is a slow-cooked, roasted leek boat crowned with bright green apple puree, a glass-like tapioca tuille, and fresh micro herbs, all resting in a velvety soup finished with vibrant leek oil drops.
Would you order this or try it at home? Let me know below! 👇
#FineDining #ModernGastronomy #CulinaryArts #PlatedDish #Leek taken in Austria by @blandwithoutyou

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20 days ago

Scotch egg. But not really. 🥚🖤

A soft-cooked quail egg covered in @marziale_coolinaria Italian pancetta, brown mushrooms & Parmesan.

Then came the fun part: a black pastry made with black garlic, squid ink & charcoal. A true umami bomb 💣

Finished with fresh cream.

It looks like a Scotch egg. It definitely isn’t one.

#Scotchegg #ModernCuisine #CulinaryArt #FoodArt #Gastronomy taken in Austria by @blandwithoutyou

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2 months ago

ere is the polished, grammatically corrected version of your caption, keeping your exact voice, tags, and partner shoutout intact:
Pink beetroot craquelin, golden choux, and a flavor combination that broke all my kitchen rules.
Inside this pastry: a rich goat cheese & vanilla bean custard paired with a beetroot powder-infused white wine pear chutney. Finished with a delicate cocoa tuille and a sharp blackberry reduction.
Drop a 🧁 if you’re tired of boring desserts, and tell us: what savory ingredient belongs in pastry next?
Recipe details and flavor breakdown are coming soon. Hit follow if you want to see more awesome food in the future 🤩
#PastryArt #ChouxAuCraquelin #ModernGastronomy #FoodDesign #PastryChef
We used our favorite and highest-quality beetroot powder by @stayspiced! Absolute best spice choices and quality 🙌 taken in Austria, Europe by @blandwithoutyou

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9 hours ago

moke, crunch, and the bite of wild autumn. 🍂🐟
This dish is all about tension—the rich, heavy smoke of the mackerel countered by the bright, piercing acidity of a vibrant rose hip sauce.
Inside the tartare: delicately hand-cut smoked mackerel meat, sweet late-season figs, crisp cucumber, a velvety dollop of crème fraîche, a dusting of nutty nigella seeds, and fresh garden herbs. To crown it all? The mackerel skin, rendered and crisped to shatter-glass perfection.
Gastronomy isn’t just about flavors; it’s about textures colliding on the plate.
Would you take a bite of the crispy skin first, or dive straight into the tartare? Drop your thoughts below! 👇

#CinematicCooking #Gastronomy #MackerelTartare #FoodDesign #modernplating taken in Austria by @blandwithoutyou

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9 days ago

Can you turn rich, roasted bone marrow into a high-end savory tart?
Step 1: Roast bone marrow to liquid gold, then whip it into a silky, savory butter infused with shallots, garlic, white wine, and fresh thyme.
Step 2: Line a crisp, golden, perfectly baked tart shell with the rich marrow butter.
Step 3: Crown it with a pristine cylinder of thinly sliced Bottarga and precise dots of sharp apple and lime purée to cut through the richness.
Gastronomy meets cinematic plating. Save this for your next culinary creation. 🍳✨👇 #gastronomy #fooddesign #finedining #culinaryart #cheflife taken in Austria by @blandwithoutyou

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13 days ago

Pumpkin is heavy, making soufflé rise a absolute beast to tame. But would you trade a tiny bit of height for pure, roasted pumpkin flavor? 🎃✨
I roasted the pumpkin, made a rich brown butter base, and folded in fresh meringue. The rise might be tricky with dense purées, but that airy, melt-in-your-mouth interior is unreal.
Drop a comment: Height or maximum flavor? 💬 👇
#pumpkinsouffle #cinematicfood #autumnrecipes #gastronomy #pastrychef taken in Austria by @blandwithoutyou

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23 days ago

The secret ingredient you’d never guess?

Caramelized baking yeast.🍂✨

Layered @pinkladyitalia slices with an apple-cinnamon centre, baked over buttery puff pastry. Finished with a toasted yeast-infused mascarpone cream that changes everything.

Would you try a savoury toasted-yeast cream with a classic Tatin? Let me know in the comments.👇

#AppleTatin #Gastronomy #FoodDesign
#CinematicFood #PastryArt taken in Austria by @blandwithoutyou

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a month ago

A velvety yellow beet soup, finished with a beetroot rose.

The soup is made from thinly sliced yellow beetroot, gently cooked in butter, sugar, and white wine, then blended and emulsified.

For the centerpiece, a whole yellow beet is cooked in turmeric-infused water, chilled in beetroot juice to develop its pink exterior, then sliced paper-thin and layered into a rose.

One ingredient, transformed two ways. 🌹

#YellowBeet #Beetroot #FineDining #PlatedDessert #CulinaryArt taken in Austria by @blandwithoutyou

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a month ago

One ingredient. Six layers. Six textures.

What happens when you stop adding ingredients and start looking deeper into the one you already have?

For this dish, the onion is the beginning, the centre, and the finish.

A shell made from roasted and sour poached onion. A filling of sweet candied onion brunoise. A salty onion cream. An onion tuile, baked paper-thin. Tobacco onions bringing depth and texture. And finally, a dust made from the onion skin, using what would normally be discarded.

Six layers, each revealing a different side of the same ingredient.

The goal was not to disguise the onion, but to make you experience it differently.

One onion. Six textures. One complete dish.

#Onion #ModernGastronomy #FineDining #CulinaryCreativity #FoodArt taken in Austria by @blandwithoutyou

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a month ago

On one of our trips, we were gifted some incredible products from @vitus_winkler_chef and one of them immediately inspired this dish: his beetroot lacquer.

We built a chicken ballotine with chicken liver mousse and nettle, then used the beetroot lacquer to paint the outside, creating a deep, glossy finish and another layer of flavour.

For the sauce, we made a white wine and chicken stock reduction, added cream blended with nettle to create an earthy, vibrant green sauce with a touch of acidity.

Nettle is also an incredible ingredient from a nutritional perspective, naturally rich in vitamins, minerals and antioxidants, making this dish not only full of flavour but packed with nutritional value.

The balance was incredible. Salty, deep umami from the liver, the earthy character of the nettle, the delicate structure of the chicken, and the sweet, acidic depth of the beetroot lacquer. Everything coming together around the hero of the dish.

Thank you again, @vitus_winkler_chef , for the inspiration and the incredible products. 🙌

#ChickenBallotine #Nettle #ChickenLiver #ModernCuisine #FineDining taken in Salzburg, Österreich by @blandwithoutyou

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a month ago