GomezPlate

Nicholas Gomez Duran

[GomezPlate @ngomezduran]

Trees now fully in bloom sonsantandreu. #petramallorca #villafranca #manacor #mallorca #agroturismomallorca #turismointerior #mallorcacycling https://t.co/0Lbi1qZOSo

[GomezPlate @ngomezduran]

The new and the old https://t.co/kVnm3aEeWD

[GomezPlate @ngomezduran]

First bit of planting sonsantandreu tomatoes, peppers and cucumbers #grow #vegetables #gomezplate https://t.co/Grti6ezy3T

[GomezPlate @ngomezduran]

Kitchen with a fire place sonsantandreu @sonsantandreu https://t.co/IIFnH4Qyh6

[GomezPlate @ngomezduran]

It’s another beautiful morning in sunny Mallorca and a tasty fresh batch of milk kefir. #goodmorning #sunrise #manacor #milkkefir #kefirmilk #ferment https://t.co/6nmOUqfPXS

[GomezPlate @ngomezduran]

Mole. Let it sit for a couple of days I’ll grind some more and cook off before serving. #molesauce https://t.co/xjxEg4R7bX

[GomezPlate @ngomezduran]

Making mole sauce for the weekend with almonds, spices, 3 kinds of chilli, chocolate, banana and fig, some grilled tomatoes, onion and garlic. I’ll keep this sauce vegan and keep the… https://t.co/xL51kBvqsB

[GomezPlate @ngomezduran]

First batch of my continúes brew kombucha tasting fantastic #kombucha #kombuchabrewing #tea #gomezplate https://t.co/Dgq9a5bzeX

[GomezPlate @ngomezduran]

Preparing some interesting snacks with sardines, fermented chilli samba, Mallorca sukkah, pickled ginger and nori seaweed. For best results toast the nori sheet first over flames or use a… https://t.co/1wHJ6GLY7C

[GomezPlate @ngomezduran]

Ramen noodles tonight with the kombu dashi re-enforced with katzobushi, ginger and garlic and finnished up with miso. The soaked kombu gives s good chewy texture. Used up a bit of pork… https://t.co/kCTaG0WYEm

[GomezPlate @ngomezduran]

Making kombu dashi. Place kombu seaweed in a jar with good quality water. Cover and leave for 5 to 8 hours. Use the dashi to make your miso soup and garnish with the julienne of the soaked… https://t.co/ejuzeDBv9C

[GomezPlate @ngomezduran]

First batch of kombucha. Doing a continúes batch. Started with mix of green tea and jasmine tea thanks comprarkefir for the scoby. #kombucha #kombuchabrewing#scoby #manacor https://t.co/inUu9JKm5k

[GomezPlate @ngomezduran]

I had a glut of local vegetables and got them in lactó fermentation, some cabbage kimchi and another one with a mixture of celery, local radish and garlic chive. I’ve used the Mallorquín… https://t.co/QwU8C03l5c

[GomezPlate @ngomezduran]

Circa 1990 https://t.co/lydXXmy2Pm

[GomezPlate @ngomezduran]

Great shot from my past sent to me from my mum. This was #BigBang #santander #livemusic #jam-on https://t.co/wjfL9Fe7Nt

[GomezPlate @ngomezduran]

#rigla #egypt ancient spice https://t.co/QHnJ1RW2DC

[GomezPlate @ngomezduran]

Great visit at the Egyptian museum #torino #turin https://t.co/RDpXAuYeaV

[GomezPlate @ngomezduran]

Just tasted my best #pecorino #cheese ever. So floral and sweet. Hint of pear. Not at all what I expected. Fantastic #italianfood https://t.co/IBkyAUosZD

[GomezPlate @ngomezduran]

In the land of the #whitetruffle #piedmont #italy #italianfood #bardonecchia https://t.co/AzvMkP4mA1

[GomezPlate @ngomezduran]

Discovered a fantastic #coffee #roaster here in #palmademallorca mistralcoffee que bueno poder tomarme un #cafe tan bueno esta mañana #tostado expertamente aquí en Palma #chemex… https://t.co/VZuYy13DQs