Vanilla Table, the essence of exquisite cooking from the world’s best chefs, by Natasha MacAller, published by Bateman NZ © 2013
Rum & Vanilla Cured Salmon, recipe by Douglas Rodrigues, food styling by Natasha MacAller. Props: Vintage stilton plate from Flotsam & Jetsam – Auckland, bowl from Wonki Ware – South Africa, spoon from The Conran Shop – London
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