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User Image mari_volkosh Posted: Dec 25, 2011 1:49 PM (UTC)

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User Image mari_volkosh Posted: Jan 18, 2018 4:51 PM (UTC)
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London being very Londony. My London girls who moved far away – missing you particularly acutely today, @selzzzz @karishma_ @kkrasnova @lucietoledano 😔
#london #missingyou
User Image mari_volkosh Posted: Dec 31, 2017 10:01 PM (UTC)

chefasimmonds
joakimblockstrom
the_testkitchenuk
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New Year’s Eve at @the_testkitchenuk 😋 Hope you are all where you want to be, with the people you want to be with ♥️🍾🍽
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#newyearseve #chefadam #herestogreatfood
User Image mari_volkosh Posted: Dec 26, 2017 5:54 PM (UTC)
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Killing time in Paris. Glam but cold, time to go home 🚂
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#killingtime #cafedeparis #stgermain #jinglebells
User Image mari_volkosh Posted: Dec 26, 2017 3:41 PM (UTC)
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He flashed me a smile about a second later, and hid to let me photograph the empty kitchen, and I didn’t have the presence of mind to beckon him back into the frame. The French chef shall therefore maintain a reputation of general Parisian grumpiness. Tant pis!
Hanging out in good old St Germain without @lucietoledano – feels a bit like an empty movie set. The setting is familiar, but the star of the show is absent 😫 I shall drown my sorrow in Champagne, nothing left to do.
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#bisousdeparis #missyoufwiend #peekaboo #chef #restaurantparisien
User Image mari_volkosh Posted: Dec 21, 2017 2:59 PM (UTC)
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Finally this oyster snob got what her much anticipated fix. #vivelafrance #vivelanormandie #oysters #cancale #bretagne
User Image mari_volkosh Posted: Dec 7, 2017 1:47 PM (UTC)

mari_volkosh
joakimblockstrom
rarebytrayler
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My Christmas recipes for Gourmet magazine of @elcorteingles 🎄✨For once I actually enjoyed making and styling desserts. Hate the stuff usually, and tend to skip it in restaurants. But these were fun!
The recipes in this series were purposefully incredibly indulgent, poussin with champagne sauce and the steak with gratin dauphinois and truffle felt especially pleasantly over-the-top. Hooray to this season of celebration where you leave the table barely able to breathe. Nomnomnom.
Also I was just thinking – how lovely to have wine pairings suggested for my food. Feeling very grown up 🙃🍾
Photos and styling by @joakimblockstrom 📷 represented by @rarebytrayler
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#christmasrecipes #foodstyling #poussin #fondant #truffle #champagnesauce #clubgourmet #corteingles
User Image mari_volkosh Posted: Dec 4, 2017 2:15 PM (UTC)

joakimblockstrom
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About two years ago I learned about what a ‘food stylist’ was by coming to help @oliahercules on a shoot for @obsfood ... And now my own food styling work is published! In Gourmet Magazine of @elcorteingles , thanks to @joakimblockstrom ☺️ who did the beautiful photography (recipes and styling were also all done in collab). These are highlights of the Autumn issue, I’ll show the Christmas issue tomorrow 🎄😍 Nothing gives me more pleasure in work than creating recipes, cooking them at my own pace, and making them look beautiful on a plate. This has completely opened my horizons food-work wise, and I am itching to do more. 😃 Argh it’s just so cool I can’t even take it.
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📷 by @joakimblockstrom represented by @rarebytrayler
#foodstyling #autumnrecipes #corteinglesgourmet #chuffed #beautifulfood #food52
User Image mari_volkosh Posted: Dec 2, 2017 4:41 PM (UTC)

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Still life happened by mistake. Can’t stop staring at my Georgian terracotta ketsi pot and my trusty old chelsea boots, with the tan leather on the inside. Aaah Saturday, my sole day off, how much I love your slow rhythm.
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#stilllife #bymistake #terracotta #saturday #dayoff
On Wednesday we ate our way through most of the menu @the_testkitchenuk and it was heavenly. These are my favourites; in order 1) craaaazy aged sirloin with bone marrow, date and crunchy potato slices 2) swede with goat cheese 3) plaice with smoked mussel and caviar 4) roast chicken in a charcoal sauce I could swim in 5) bergamot doughnut 6) best oresentation of a cheese plate ever (Gauda here). And @chefasimmonds himself with the lovely young Tom who is leaving next week! 😱😢
Thanks so much for dinner, such a lovely evening again!
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#londonrestaurants #nomnomnom #testkitchen #soho #londonfoodie #datenight
User Image mari_volkosh Posted: Nov 25, 2017 2:00 PM (UTC)

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Baaaaaaah this was so obscene. I was such a good girl this morning – packed in nowadays rare pilates session, hoovering and grocery shopping before breakfast – so I decided to really go all out on the eggs situation. Starving by then, so had to take 3 mins tops. Toasted poil âne sourdough, then fried eggs in butter and garlic, topped with sel de guérande, my beautiful oregano from Cyprus (still one of my most treasured ingredients @cheezonbread !), organic greek yoghurt and @belazu_co rose harissa. A lot of harissa. Mama @normandy_guide You would have loved this. I inhaled it whilst watching old episodes of @nigellalawson because she makes me happy, what great compang. (Oh Nigella I do dream I’ll get to feed you @mishki_food dumplings one day. So much faff but worth it for you.) I cleaned the plate with more bread and then fingers. Obscene.
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#obscenefood #foodporn #eggsituation #butterbutterbutter #cyprusoregano #roseharissa #foodstyling #messyplate
User Image mari_volkosh Posted: Nov 16, 2017 6:50 PM (UTC)
beguiled
marijatiurina
yieldn16
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This one. Bringing me joy and wine since Spring. Fabulous in the flesh and as represented by our hugely talented and too-cool-for-school common customer @marijatiurina ♥️ What a great night @yieldn16 + @menuprimeur – Yield being my faaaavourite wine bar and Primeur one of the best restaurants in London. Made it to my top 3 last night. So grateful for all the fun and the food and the natural wine and the love 🙏🏼 cause when you celebrate your birthday with your wine dealer and then theirs together too, you know it must be love ♥️ (or a bit of a drinking habit) 🤪🍾
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#birthdaygirl #naturalwine #allpetnatallnight #itmustbelove #winedealer #newfriends #londonrestaurants @grapesoc @joakimblockstrom 💋💋
User Image mari_volkosh Posted: Nov 14, 2017 12:26 PM (UTC)
wanderrestaurant
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Hadn’t come around to posting this but brava Alexis 👏🏼👏🏼 who opened @wanderrestaurant last week! Chicken liver parfait with ciabatta, burrata with strawberry oil, lamb ragu papardelle were my favourites 😍 Interesting wine list too! 🍷 Will try the ‘bonkers’ one next time. Guys if you haven’t been, go go go! Great to see a young woman opening her own restaurant, girl power all the way. Plus the Aussie/Italian/Japanese vibes of the dishes are ♥️
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#newrestaurant #stokenewington #notallthosewhowanderarelost #fusion #winelist #aussie #girlpower #womeninfood
User Image mari_volkosh Posted: Nov 11, 2017 4:34 PM (UTC)
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*An Ode to Fromage* (part 4 of 4)
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4 – Neufchatel
This one is special; its saltiness and heart-shaped form sets it apart straight away. It is one of the most ancient of Normandy cheeses (production traced back to 11th century), and its story is incredibly touching: the legend says that during the Hundred Year War, young girls would give the cheese to soldiers as a sign of their love. The saltiness facilitated preservation in transport. It is made with raw cow’s milk and carries a lot of punch; its rustic character has certain medieval charm to it. Notably it is also one of the only cheeses that is good to eat at any stage – from its young, tender, fresh-beginning phase to the point where it is unashamedly and exuberantly ‘overdone’. I recommend having this one with a piece of *baguette tradition* and washing it down with a hearty gulp of a good fruity red wine.
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Last one of this series 🇫🇷🧀🥖🍷♥️ thank you all for reading!
User Image mari_volkosh Posted: Nov 10, 2017 12:49 PM (UTC)

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*An Ode to Fromage* (part 3 of 4)
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3 – Camembert de Normandie
Oh, Camembert... As my mom @normandy_guide says, if you’ve never been to Normandy you probably have never tried a real Camembert.
First, it’s important to talk about temperature. Cheese is a living organism – it contains live bacteria that perform miracles in terms of flavour and texture. A soft cheese like Camembert or Brie or Neufchatel can only be in the fridge if they are on the lowest (warmest) shelf, because if it is over-chilled, it will ‘die’. Better yet, keep it in your cheese cellar (what, you don't have one?). Make sure you take out of there 4-5 hours before eating to allow it to relax at room temperature. So if you need time, you should ask your fromager (what, you don’t have one of those either?!) to give you a cheese to be consumed in a couple days. If – OH MALHEUR – your cheese dies, it will stop developing, and acquire an unpleasant cottage-cheesy texture and c'est fini. This is the only possible scenario in which the French might consider baking their Camembert.
When buying Camembert for the same day, it should be matured to perfection, soft to the touch in the middle and heavenly oozy when you cut into it. First of all make sure it is “Camembert de Normandie”, as just “Camembert” can be made anywhere. Look out for the signs – it will be made with lait cru (raw milk), AND moulé à la louche, which means it is lovingly poured out into moulds with a ladle, by hand – which allows not to break up the structure of the curd, which means its straining is more gradual and results in a better development of the taste. When you open it at home, only inhale if you’re feeling brave – it smells like err to put it mildly – a cow farm. The taste also transports you there; you should taste the raw milk, the grass… in fact if you close your eyes you can hear the cow chewing, and almost feel the swish of her tail, see the misty morning light so unique to Normandy, feel the warmth of the just-filled jug of fresh milk… oui, oui, real Camembert c'est comme ça.
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Last one tomorrow (less long I promise...) 😉👀🧀🥖🇫🇷
User Image mari_volkosh Posted: Nov 9, 2017 2:24 PM (UTC)
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*An Ode to Fromage* (part 2 of 4)
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2 – Comté
Comté is hands down my favourite hard cheese. A cousin of gruyere, it is nutty and unique. Made with raw cow’s milk, cooked and aged in large moulds. In France, even in the humblest little supermarket you’ll have the choice between a 6-month and a 12-month Comté (like the ones pictured here) but a good market or fromagerie will offer older versions too. To begin with, it has a delightful sweetness and creaminess to it; and then the older the cheese, the richer it is in umami, colour and dizzying nuttiness. Whilst you’re at the market, drop by the boulangerie and get a baguette classique. At home, make yourself a cup of strong black sweet tea, rip off a bit of still-warm baguette, spread a generous amount of unsalted beurre de Bretagne, and top with Comté. No need for anything else for perfect happiness at lunchtime. And then you can relax by the fireplace and then perhaps take the dog out for a walk among the sunny hills, humming *douce France, le pays de mon enfance...*
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Part 3 tomorrow 💋👀🧀🥖🇫🇷
User Image mari_volkosh Posted: Nov 8, 2017 1:47 PM (UTC)
joakimblockstrom
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*An Ode to Fromage*
Anyone who has spent any proper amount of time in France will agree that the cheese there is truly superior to most other cheeses available in most other countries. It is one of the things I miss most from the home that has so deliciously adopted me from age 10 till 18. Cheese in France is incredibly varied; there are more types of cheese than days in a year! However, I do have my favourites that I would gladly eat all year round. My francophile heart has finally been driven by a sense of duty mixed with longing to write my Ode to Fromage. The opportunity presented itself when, together with Joakim Blockstrom @joakimblockstrom (a food-obsessed photographer and magician of light), we decided to photograph the loot I brought back from my last trip home to Normandy. While he captured them in their best light, I wrote a word or two (too many) about each of their unique traits and stories. As any cheese sommelier would advise, we shall progress from the most delicate to the most intense flavours.
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1 – Selles-sur-cher
This is a dreamy goat’s cheese, made with raw milk and matured fresh, with a very thin and soft rind of ash. It is poetic, delicate and a little shy – it never overwhelms, except with pleasure. The goat milk flavour comes through with just a little tangy touch but it is curbed by creaminess. I prefer it on a bit of plain cracker, to not distract from its subtle magic. And I always always recommend having it with a drizzle of oil and a few grinds of black pepper; the touch of bitterness and fragrant spice compliment it to perfection.
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Stay tuned for the next one 🧀👀🇫🇷 🥖
User Image mari_volkosh Posted: Oct 31, 2017 6:19 PM (UTC)
ricegus
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User Image mari_volkosh Posted: Oct 28, 2017 11:58 AM (UTC)
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Such a boring hipster shot innit, just couldn’t resist. Finally a day off, was going to sleep but workers barged in on time (?!) so couldn’t quite snooze or stretch or cook so I decided to make the day about taking care of my flat, something long overdue. 🔨🔧🔩Feeling all smug, cleaning and nesting 🐻 and as the genre demands, wearing old torn 501s, a well worn grey T and the rest of it. Got lots to do and a new hoover to buy – but first, coffee at my local caff Moreish 🤓☕️
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#nesting #inspired #torn501s #hipster #timeforme #dayoff #happybunny
User Image mari_volkosh Posted: Oct 10, 2017 11:42 PM (UTC)

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Eeeeek chilli burn. 🌶🔥
Back to old tricks making ferments at night. Georgian green toms with chilli, #kaukasis recipe by @oliahercules 💋
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#chilliburn @mishki_food #latenight #fermentation #georgianfood
User Image mari_volkosh Posted: Sep 28, 2017 1:07 PM (UTC)
somersethouse
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Wandered in to some empty rooms @somersethouse ... I’ll stop gushing over our new office soon (maybe) but I couldn’t resist, too darn magical.
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@somersethousestudios #perks #somersethouse #lunchtime #wander #notallthosewhowanderarelost