Harvest Epicure

新年快乐！虎年大吉！

Wishing our friends near and far a Happy Chinese New Year 🐯🧧🥢

Cheers 🥂 to great food, family, good health and a year filled with prosperity. Start the with our Char Siu style Squid Ink Bao Buns.

Get the recipe at HarvestEpicure.com and discover some fun insights on Chinese cuisine.

Tim taught himself Mandarin Chinese for some years. It’s a culture and cuisine we hold great respect for 🙏

Salt and Pepper Prawns, Mint, Melon, Feta, and Stonefruit. 🦐

Dinner for our brothers and sisters Down Under 🌞Ain’t nobody finding stonefruit in winter. Eat Seasonally,

🌱 HarvestEpicure.com

Baked New Zealand salmon rillette. One of our crowd-favorite canapés or cheese and charcuterie additions. We roast our salmon lightly before mixing with a touch of greek yogurt or crème fraîche.. we mix in whatever tickles our fancy that week. Usually delicate aromatic herbs and a bright zest of Meyer lemon. What wine would you pair?

Also, if you’ve tasted our house-made California dried fruit crackers.. well, you know!

🎃 Halloween Pawty with my friends at 🐾 👼

Here’s hoping to be on that culinary stage next year. Let’s gooo! 🔥🎶

Oysters al Forno w. Browned Bourbon Paprika Honey Butter 🦪🥃

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**petition for pizza oven emoji ✍🏽

🥩 Beef Wellington is a sure fire way to impress and best part is, its not as challenging as you might think. Did you catch our creative take on a traditional Wellington? You can also switch things up with alternate proteins like Atlantic Salmon or Pork Tenderloin. Happy cooking.

Do you like your cocktails or ?

Warming the winter chill with a round of red wine gin cocktails. Any thoughts on a fun name Harvest fam?

Daydreaming of long weekends away, foraging flora and camp fire feasts. Is it us or is smoky bacon, fried eggs and French press sounding very tempting now? What trips are you missing the most? 🏕🏜⛺️ Swipe right for our foraged fronds flat lay 🌿🍂