Red greenery

28/10/2025

when life gives you armillaria mellea(honey
fungus) in the garden
make

mushrooms in kombucha escabeche

kombucha
olive oil
lemon zest
peppercorns
thyme
garlic

25/10/2025

wine for my new Spiegelau glasses

Arotz(carpinter) from
local grape varieties fermented in french oak barrels
aged on fine lees

summer fruit, ripe lemon and pastry with an incredibly nice acidity and long honey candy finish

17/09/2025

about last Saturday

🥂the wines: local varieties of grapes from Romania standing beside local varietes from Galicia. sensorial misleading vinifications. the wonders of territories unknown. some low interventions and a lot of fruitiness. some flower notes on the side.

🧀the food: local Galician cheeses and mushroom empanadillas. Romanian inspired fresh salted fermented cheese made with local milk. dill oil for added aromatics and terroir. carraway savory shortbread for crunchy goodness. rustic cake with plums, to finish.

🗺️the space: with local fresh produce, amazing wine selection. wine tastings. no nonsense.

🔆the outcome: I think we all left full, inspired, chatty, curious, on a high note.

Gracias Manuel! 😁

Next: the reds chapter

23/07/2025

Tardes largas y soleadas. Si no un vinito, que tal un espumoso sin alcohol de hibisco y malva?

Intentanto a perfecionar mir bebidas fermentadas a base de kefir de agua

22/07/2025

celebrating my wine exam WSET2 Pass with Distinction
many thanks to .wine

with a fresh and oh so fruity Mencia from

To go with a very local and in season tomato raspberry pie with organic anevato. Threw in some tomatillos and pine nuts from the Saturday farmers' market. Whole wheat buttery crust. Smashed cucumber salad on the side, with tomato water dressing.

Approved by Paloma who doesn't care at all because she has her own cat food.

05/06/2025

Cooking with ferments
☀️High protein summer salad: fresh fava beans with cavolo nero and lemon basil dressing, freshly made beluga lentils tempeh and buckwheat tempeh, fermented almond shards, evoo.

04/06/2025

Îți dorești să descoperi beneficiile băuturii Kombucha și cm poate fi integrată în dietă?

Te așteptăm împreună cu Silvana Indreica de la să descoperi băutura momentului: Kombucha

În cadrul evenimentului vei descoperi ce este Kombucha, beneficiile, rețete pe care le poți folosi.
Vom degusta diferite sortimente și combinații de Kombucha.

Când?
•16 iunie, ora 18:00 ( atelierul va ține aproximativ 2h 30)
•la Less (Splaiul Nicolae Titulescu nr. 12)

Te rugăm să ai în vedere că LESS este un spațiu mic, locurile sunt limitate la 12 persoane. Dacă dorești să participi, te rugăm să îți rezervi locul prin DM.

Taxa de participare:100 lei
Include:
•voucher 20 lei cumparaturi la .ro
•starter
•o sticlă de kombucha pregătită pentru a 2-a fermentație
•rețetă scrisă
•degustare de kombucha și gustări.

Te așteptăm cu drag 🤗😊

12/05/2025

13/04/2025

Photos from the last kimchi workshop
Fermentation is about steady transformation, patience, it slows everything down, it nurtures intentionality. In the context of accelerating lifestyles and rhythms, of fast food and mass production, fermentation can be viewed as a kind of activism.
It can be no less than an engine for social change, as Sandor Ellix Katz says.
The insiration for this workshop is kimjang, the activity of making kimchi together, as a community.

09/02/2025

Insomnia baking projects are not for curing insomnia

high hydration, 24h cold fermented focaccia with homegrown herbs and smoked salt flakes

kefir, lime, olive oil and coconut sugar sponge with olive oil and honey curd and lemon thyme

16/07/2024

Mid-July notes

The chase for the food(ie) thrill can only decline; like the perpetual growing economy, it doesn’t exist.

Then comes the mind-set of liminal eating space, when you float in a state of summer and tomatoes, bathed in olive oil and sunny lemon juice and you’re just there, with no receding or going further down the rabbit hole of flavour. You just have space to (think) be.

Dish: Summer tomato salad by

Pairing: Motor callet by