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@scrabblechef

A savoury take on the classic Mille Feuille. Second valley pine mushrooms, @onkaparingacreamery whipped goats curd, roasted hazelnuts and roasted hazelnut cream, society garlic oil all wedges between some buttery, flaky goodness!

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@scrabblechef

Dark chocolate, yoghurt and lime. 78% dark chocolate brownie, salted chocolate ganache, yoghurt sorbet, dehydrated yoghurt, lime curd.

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@scrabblechef

Simplicity at its finest. @nomadfarms quail stuffed with rye, orange, society garlic and macadamia finished in a simple orange chicken jus with green beans.

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@scrabblechef

Fathers Day here @leonardsmill Second Valley beef tartare, pickled mustard, Iain’s pale ale aioli, garlic chive, olive oil snow!

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@scrabblechef

Beef breakdown day, know your meat and the story behind it.

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@scrabblechef

Second valley beef tartare, spring onion aioli, fermented mustard, nigella seeds, golden beetroot tapioca crisp.

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@scrabblechef

@nomadfarms quail, fried in a special spice blend and finished in a garam masala and orange chicken jus, shaved almonds.

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@scrabblechef

Just a good bit of Second Valley beef.

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@scrabblechef

Heart on a plate, we respect the animal and in turn we strive to use every last part, whether that be the beautiful loin, the meaty shoulders, the bones for jus or in this case the heart which we will cure in our Russian Rye starter.

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@scrabblechef

We were lucky enough to go to @nomadfarms earlier this week to meet Tom and have a look at his entire operation and have a good chat about all things chicken and quail, he gave us some samples of his fine produce and this is what I came up with. Butter basted breast, chicken mousse stuffed Maryland, chicken jus, crispy chicken skin, chicken fat snow, Second Valley pea.

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@scrabblechef

End of winter menu @leonardsmill

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@scrabblechef

Local cape jervis Deep Sea Perch, squid ink risotto, orange, chilli and a sherry vinegar hollandaise.

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@scrabblechef

Fleurieu venison, quail “scotch egg”, roasted cabbage, fennel cream, fronds, seeds and bulb, Cabernet and dark chocolate jus.

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@scrabblechef

“Campfire Wagon Wheel” 85% chocolate, pine nettle marshmallow, last summers strawberrys, whiskey ice cream, smoked and spiced mousse. My first year apprentice came to me with some flavours that she wanted to use in a dessert and this is what we finished with.

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@scrabblechef

Masil hummus (our own freaky basil and mint hybrid), roasted chickpeas, black sesame lavosh.

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@scrabblechef

Just beefing it up!

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@scrabblechef

vegan snacks, butternut hummus, seeded cracker, roasted pepita.

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@scrabblechef

Throwback Thursday, cider braised pork cheek, apple and cinnamon purée, freeze dried blackberries, Bass scallops, spring peas.

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@scrabblechef

Some light holiday reading thanks to @qbdbooks . “The subtle art of not giving a fuck” is something I’ve wanted to read for a while now seeing I live my life with no fucks to give, the second book may shock and intrigue some, as someone who was born into communism with a deeply communist Jewish father he’d always mention Karl Marx and Friedrich Engels in passing, so to see this today it brought back some childhood memories, time to get my read on!

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@scrabblechef

Just a bit of holiday baking at home, some sexy little Portuguese tarts because why not!

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@scrabblechef

Summer throwback, vanilla bean panna cotta, wild strawberry, strawberry consommé, dehydrated strawberry, mint, lemon thyme and wilunga walnut biscotti.

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@scrabblechef

The end of our pre hibernation dinner is filled with sweets. Lime meringue pie, burnt basque cheesecake, beetroot brownie and finished with caramelised white chocolate. Now for the clean down and our holidays can begin!

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@scrabblechef

The absolutely stunning @razsfarm owned by the amazing Grant and Wendy. This forms a key part of our kitchen gardens, we get things like rainbow chard, cabbages, spring onions, chilies, oranges and a fair chunk of our edible flowers and herbs, without their tireless work my job would be much harder than it is, how can you not love your job as much as I do when you have some beautiful people supporting the amazing @leonardsmill

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@scrabblechef

Something a little different for an amuse. Fermented brioche doughnut, @secondvalleycheese Lilly white Camembert finished with a semi sweet malt salt. This one confused yet satisfied our guests over the weekend.

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@scrabblechef

When the post man brings the goods!! @reneredzepinoma Noma Guide to Fermentation, a little weed foraging handbook to Australia, thanks to @beardfacebushfoods for the recommendation and @judesicecream book!! Days off set!!

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@scrabblechef

Heirloom carrots, Onkaparinga goats curd, quail egg, masil pesto.

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@scrabblechef

Fleurieu venison tartare, masil pesto (our own little basil and mint hybrid that we have exploding all over our kitchen garden), buttermilk panna cotta, nigella seeds, society garlic and broccolini flowers.

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@scrabblechef

Olive oil and citrus. Rapid Bay olive oil ice cream, sponge and snow, mandarin gel and powder, orange and mandarin curd, confit orange rind.

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@scrabblechef

So here we have two complete pains in my butt, @jaden909 and @belen_swart, my fourth year and first year apprentices, they’re the backbone of my kitchen and without them we wouldn’t be moving forward in the way we are, as all apprentices are they test your patience, your nerves and most definitely your sanity, but with all of that being said they are young, hungry and eager to learn, I see bright futures ahead of them both! Give them a follow and maybe they will actually start posting more!

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@scrabblechef

Part of the awesomeness that @beardfacebushfoods is developing for our kitchen gardens, fully self sustainable and providing all of our garnish, micro herbs and native fauna that we love using here @leonardsmill

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@scrabblechef

Sometimes I smoke mushrooms instead of meat because I’m a rebel like that, beautiful Saffy milk caps from deep creek Forrest smoked with @natural_smoke_australia cherry wood!

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@scrabblechef

One of our entrees @leonardsmill for our From France to Fleurieu degustation menu. @alexandrinacheese black wax cheddar twice cooked mini soufflé.

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@scrabblechef

Just a throw back to a cake for a special someone a few years ago. Marshmallow and salted caramel buttercream, dark chocolate mud, red velvet cake, salted caramel macarons, raspberry pepper meringues and a whole bunch of other stuff and things! #cake #cakelife #cakeboss #canbake

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@scrabblechef

85% Dark chocolate delice tart, cinnamon myrtle, whiskey ice cream.

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@scrabblechef

@leonardsmill what more is there to say about this historic piece of something something on the @officialfleurieupeninsula other than Wow, I love where I work! Come on down for a delightful lunch on a beautiful winters day here in Second Valley.

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@scrabblechef

Something a bit different to the norm here @leonardsmill, featuring on our Second Valley Snax menu, Venison, Stout, Dark chocolate and chilli pie, a nice winter warmer if you’re just after something light yet delicious!

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@scrabblechef

Just a cute little engagement dessert for the newly engaged couple. 85% dark chocolate delice tart, cinnamon myrtle and whiskey ice cream, assorted pretty stuff and things!

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@scrabblechef

tortellini, smoked deep creek pine mushrooms, @onkaparingacreamery goats curd, beef jus, flower medley from our gardens and @razsfarm gardens.

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@scrabblechef

Fleurieu venison, roasted baby beetroot and purée, sous vide candied grapefruit, caramelised quince jus, micro radish leaves. Grapefruit and quinces from @razsfarm

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@scrabblechef

Snapper sashimi, buttermilk and textures of fennel. Fennel fronds, roasted fennel seeds, fennel oil, nigella seeds and pickled daikon.

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@scrabblechef

You can’t get fresher than this, every morning my first year apprentice @belen_swart goes and handpicks a myriad of fresh flowers, herbs, leaves and weeds for our garnishes here @leonardsmill, our permaculture god Kym (@beardfacebushfoods) tends to our needs and keeps them growing and thriving, all of this comes from our own kitchen gardens, micro herb growing station and the beautiful gardens @razsfarm (you can’t beat that!)

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@scrabblechef

Buttermilk and bay Panna Cotta, confit cod and celery leaf aioli, cod and quail egg “scotch egg”, malt vinegar fried batter.

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@scrabblechef

A dessert from my apprentice @jaden909 the ingredients he wanted to use were beetroot, rosemary, lime and honey and this is what we came up with. Milk and honey parfait, beetroot and white chocolate “blondie”, Jamaican lime curd, beetroot fluid gel, rosemary meringue and flowers.

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@scrabblechef

#vegan butternut squash HUMMUS!!!! Toasted pepita seeds, pine nuts and nigella seeds, chive oil, wattleseed and black sesame lavosh.

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@scrabblechef

Second valley beef tartare, pickled rhubarb, fermented rhubarb gel, rosemary aioli, rosemary flowers and pecorino biscuit.

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@scrabblechef

70% dark chocolate frangipane, dehydrated orange, orange powder and orange custard, smoked vanilla lard (pork fat) gelato, warm chocolate mousse, fennel fronds and seeds.

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@scrabblechef

Second valley beef, smoked shoulder, braised shin and pressed, celeriac, Second Valley Forest mushrooms, hot English mustard, fondant myponga potatoes, rye crisp, wild mushroom and rye sauce.

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@scrabblechef

Feelings of Second Valley Forest Amuse, smoked pine mushroom, @onkaparingacreamery goats curd, toasted fennel seeds and chive oil.

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@scrabblechef

Textures of Cauliflower (pan roasted, cream and dehydrated) pickled white radish, radish leaf powder, caramelised onions, popped wild rice and rocket flowers. Oh and it’s #vegan

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@scrabblechef

roasted fennel, @razsfarm oranges, fennel fronds, roasted fennel seeds, cider vinaigrette. New menu @leonardsmill launches today.

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@scrabblechef

Last day of our Autumn menu @leonardsmill and I’ve saved my favourite dish from said menu for last. Cape jervis smoked snapper pate (using @natural_smoke_australia olive and peach woods) @bungalahouse1856 pomegranate, seeded crackers with herbs and flowers from our gardens!

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@scrabblechef

Don’t you just love mushroom foraging season in @officialfleurieupeninsula

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@scrabblechef

Foraged mushrooms (slippery jacks and saffron milk caps) wattleseed gnocchi, onion jus, @onkaparingacreamery goats curd, herbs and growers from our gardens.

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@scrabblechef

Does it get any better than this ? Fresh from our gardens @leonardsmill and @razsfarm !!!

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@scrabblechef

#vegan macadamia milk panna cotta, toasted macadamias from our awesome tree here @leonardsmill , Lilly pilly sorbet, confit Lilly pilly, seeded nut tuille, rose gel

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@scrabblechef

butternut pumpkin tart, cinnamon myrtle ricotta, rye and pepita crumble, foraged herbs and weeds, butternut purée

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@scrabblechef

cape jervis fish curry, lilly pilly, lemon myrtle onion bhaji, asian greens and herbs from our garden here @leonardsmill

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@scrabblechef

Our dinner degustation menus change weekly @leonardsmill depending on what @beardfacebushfoods harvests for us from our gardens, @razsfarm farm grows or what our awesome locals drop into us! Cinnamon sponge, Second Valley apple three ways (pickled, dried and gel) wattleseed and goats curd sorbet, rosemary and dried malt vinegar.

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@scrabblechef

Hybrid brioche beignets, spiced rum and raisin ice cream, thyme anglaise, pickled apple, apple gel, apple jam, golden oat cookie

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@scrabblechef

Mother’s Day ready with this pretty little root vegetable pave

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@scrabblechef

Something in a very traditional French style, butter basted snapper, pavés de pomme, onion cream, nasturtium oil, karkalla.

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@scrabblechef

Beautiful Southern Fleurieu Rabbit to be braised for our rabbit ragyu.

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@scrabblechef

Second Valley beef porterhouse, butternut squash hollandaise, roasted cherry tomatoes, pumpkin oil, pumpkin seed and rye crumble, nasturtium leaves

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@scrabblechef

Pressed Second Valley Beef, caramelised onion jus, light tempura onions, charred spring onions, onion jam, fried thyme polenta, rosemary flowers

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@scrabblechef

#vegan Wellington 😮 Chickpea and Red lentil welly, Cabernet jus, textures of beetroot (purée, dust, roasted and fresh) nasturtium leaves

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@scrabblechef

Fleurieu rabbit ragyu, wattleseed gnocchi, pecorino cream and crisps, horseradish leaf pesto

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@scrabblechef

One from our last menu! Smoked pork tortellini, myponga corn, corn custard, confit garlic.

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@scrabblechef

Second valley beef tartare, beef fat aioli, gentleman’s relish, house made smoked chilli jerky, fermented mustard seeds, celery dust.

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