Instagram story viewer> @vegeman_abdoo> Tagged

Dylan Abdoo

@vegeman_abdoo

5.3K

followers

3139

following

Grower of unique vegetables, rare leaves, edible flowers all tailored to your menu’s. Supplying some of Australia’s top restaurants and chefs.

POSTS STORIES REELS TAGGED

Roast chicken 🍗
Petits pois à la Française.
Creamed potato, chopped morels & bacon.
@thecharles.sydney #chicken

156

6

EXP. GUEST CHEF SERIES 3.
@aaronward88 | @batherspavilionrestaurant
@frankfawkner | @exprestaurant
November Sunday 8 + Monday 9
Reservations: exprestaurant.com.au

THE MENU 🍽️ has just been released…

▫️Long Spine Sea Urchin + Fermented Potato +
Poor Man’s Orange
▫️Tasmanian Abalone + Pork Jowl + Bay Leaf
▫️Red Gate Farm Duck + Cumquat + Dutch Carrot
▫️Paroo Kangaroo + Yolk
▫️Lancer Wheat Amazake & Wattleseed Sourdough + Cultured Butter
▫️Goulburn River Trout + Radish + Hot Sauce +
Lemon Myrtle
▫️Aquna Murray Cod + Brassicas + Black Garlic + Mulberry
▫️Pukara Estate Lamb + Yoghurt + Native Thyme + Pepperberry
▫️Buttermilk + Green Apple + Sorrel + Elderflower
▫️Macadamia + Spent Coffee + Honey
▫️Black Lime Pate de Fruit
▫️Pepo Farm Sunflower Seed & Ooray Plum Macaron
▫️Smoked Duck Fat Fudge

Book Now ✨

Thanks to our event partner @jhcommercialservices
#collaboration #chefs #huntervalley #sydney #guestchef

144

2

Spring Vegetables “Pistou”

A selection of the seasons finest vegetables dressed in a vibrant basil pistou with fresh bay leaf vinegar and grassy olive oil.

#enterthroughthegiftshop

362

8

Snacks are always a fun way to start a meal @batherspavilionrestaurant

New to the Spring snack menu is this savory take on an Italian classic.

Duck fat cannoli, duck parfait, blood orange, native pepper berry.

📷 @trentvanderjagt
@batherspavilion

99

7

Our chefs take seasonal ingredients and transform them into something extraordinary ✨️

25

0

GUEST CHEF SERIES 3

@aaronward88 X @frankfawkner Balmoral Beach, NSW | Hunter Valley, NSW

Two nights only Sunday 8 November Monday 9 November

We’re continuing our Guest Chef Series with a collaboration that brings together two kitchens, two regions and a shared approach to produce — welcoming Aaron Ward, Executive Chef of @batherspavilionrestaurant at Balmoral Beach, for a two-night collaborative degustation here @exprestaurant

Chef Aaron & Chef Frank are working alongside Dylan Abdoo @vegeman_abdoo of @newcastlegreens to curate a menu built around seasonal locally grown produce.

Aaron’s cooking is shaped by some of Australia’s most respected kitchens, including Sixpenny and Shell House, and his approach is grounded in a close relationship with the farmers and producers behind each plate.

Frank’s cooking is rooted in the Hunter Valley: fermentation, native ingredients and the landscape of the region. Aaron brings a perspective shaped by the harbour city and the ocean beyond it. Together, one collaborative degustation in the EXP. Dining Room.

Full menu and wine pairing options to be released soon.
These evenings are intimate by design, with limited seats available.

Reservations can be made via exprestaurant.com.au select your preferred date and the event.
▫️
▫️
Thanks to our event partner @jhcommercialservices

200

10

When life gives you Blood Oranges... So many Blood Oranges...

New first dessert on the menu at @exprestaurant right now.

Very simple, but everything plays it's part. Nothing is unnecessary. It shows a balance of technique, local ingredients, fermentation and native flavours, all of which the cuisine of EXP. Restaurant is built upon.

172

3

DUCK PARFAIT

Duck liver parfait coated in brown butter with hibsicus rosella jelly, Branxton pecans and braised cabbage.

@nebofarmmorpeth
@newcastlegreens

242

1

I’m a groupie. I probably wouldn’t recognise a single MAFS superstar if I passed them on the street but I blush when I brush past a sexy cabbage and dirty hands in the soil are my jam.

Which means growers and chefs are my people. Because they, too, get excited by samphire over sapphires.

Spending the morning with @vegeman_abdoo and @mitch_beswick at @newcastlegreens for @meribellaterrigal @crowneplazaterrigalpacific is everything I love about this life!

Thank you for a beautiful morning @jessicasteel22 and Bri and Kali from the @stellar_au team

📹 (plus edit/grade and music choice for this reel) @kittigould
Glorious drone by @naffman

100

9

Nettle risotto with white elk kale, Japanese turnips and wild garlic flowers from @newcastlegreens
Goats feta, crisp lamb belly, lamb fat and Merlot sauce. Spring is coming! 🌿🌻

64

6

Pork rack and Artichokes

Insane pork rack from @hungerfordmeatco
Fermented mustard green relish
Crones from @vegeman_abdoo
Globe artichoke barigoule
Sauce from all the trimmings

90

7

FLOUNDER BELLY TERRINE

A great way to use trim/ belly’s from fish is to make a layered terrine in this we used:

flounder belly’s
Calendula flowers grown by @benitorrance
Green apple marigold leaves from @vegeman_abdoo
Verjus

To help the terrine stick together lightly warm the flounder belly skin in verjus to release some gelatine this is what’s brushed between the layers

Cooked low and slow at 65°c until we get an internal of 52°c

Pressed using @thefishweight

#fish #chef #terrine #cooking

284

11