Photo Gallery

  • Haggis & mushroom croute

    Zoltan Szabo Haggis & mushroom croȗte, truffle morels, hand-rolled mac gratin, roasted cauliflower, Minus 8 jus @zoltanszabo Winesdomain For the Love of Wine...

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  • Seared scallop, turnip purée

    Chef Jeremy Conway Seared scallop, turnip purée, pickled radish micro salad dressed in Minus 8 vinegar, crispy turnip chip @chefjcon Simon Pearch, Vermont USA...

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  • Foie Gras, Tarte Tatin of Fennel

    Chef Carrie Nahabedian Hudson Valley Foie Gras with a “Tarte Tatin” of Fennel, Pineapple and Mache, Mountain Huckleberries, Ararat Valley Black Walnuts, White Watermelon Mostarda...

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  • Pork belly, buttermilk biscuit, sausage

    Chef Brandon Fisher Pork belly, buttermilk biscuit, sausage gravy, fresno, IP8 beer vinegar from Salt of the Earth, Pittsburgh 2015 twitter @brandofish...

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  • Asparagus fried in nutmeg

    Chef Parra Stenberg Asparagus fried in nutmeg, sabayon with Minus 8, salted pork and walnut croutons Chef Parra Stenberg, Sweden @parrastenberg Instagram...

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  • Beet Cured Salmon

    Chef Mark Picone Beet Cured Salmon, cashew, 8 Brix white verjus @ChefMarkPicone chefmarkpicone.com Niagara, Canada...

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  • Mangalitsa Pork Chop

    Chef Cody Pruitt Mangalitsa pork chop with kale, guanciale & Maple Brix Verjus @CodyCPruitt @CodyCPruitt Harding's NYC...

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  • Plums in L8 Harvest Vinegar

    Chef Jay Rheinwald Sous Vide Plums in L8 Harvest vinegar @JRheinwald The Ocean Room, Kiawah Resort, Charleston SC...

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  • Halibut, lobster, verjus sabayon

    Chef Phil Thompson Halibut, lobster, 8 Brix verjus sabayon @PhilThompson78 Thompson @Darcy's, St. Albans, UK...

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  • Crab, asparagus, & vinaigrette wit

    Chef David Pigram Crab, asparagus and Minus 8 vinaigrette @chefdave_82 Waterleaf Restaurant, Kent UK...

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  • Scottish Salmon with verjus granita

    Chef Karim Maiou Variations of Scottish salmon, 8 Brix verjus granita, heritage tomato @KMaoui...

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  • Sweetbreads

    Chef Joe Gancarz Sweetbreads, black garlic, butternut squash, IP8 vinegar @Chef_Mumbles ELideas, Chicago...

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  • Beet & Sorrel Greens, Nasturtium

    Chef Nicholas McGuire Walnut Nasturtium, beet & sorrel greens, blackberry, Minus 8 vinegar @hashtagmcguire @nickmcguire...

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  • Sous Vide Hen Egg

    Chef Bryan Voltaggio Sous Vide Hen Egg, ruby quinoa, thyme, Minus 8 vinaigrette @BryanVoltaggio www.bryanvoltaggio.com...

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  • Braised veal cheeks, Beetroot in Maple B

    Chef Joris Larigaldie Beetroot in Maple Brix Verjus, horseradish, buttermilk foam, braised veal cheeks @Chef_Joris_uk Manoir Hovey, Quebec, Canada...

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  • Foie Gras with Endive Marmalade

    Chef Carrie Nahabedian Foie Gras with Endive Marmalade, Red Cabbage and Glace Sweet Grapes, Minus 8 Vinegar, Licorice Root, Raw Forest Honeydew and Arctic Rose...

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