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Delicious vegetarian sandwich stuffed in a fresh baguette, bursting with flavor and wholesome ingredients

Whipped Feta and Ricotta Dip with Hot Honey

Ciabatta bread on wooden board with olive oil, olives and herbs on black. Top view with copy space.

Overhead view of some homemade tapenade made from; black and green olives, fresh parsley, capers, olive oil, garlic sun dried tomatoes and lemon juice served on toasted french bread. Colour, vertical format with some copy space.

Welsh slate with a home baked organic ciabatta bread and olive oil with balsamic vinegar for dipping

Fresh baked ciabatta rolls with blue cheese

slices of toasted baguette and bowl of chives cheese spread

Lobster Roll with Garlic Mayonnaise Dressing and Potato Chips

Thai Baguette Sandwich with Beef, Carrots, Cucumber and Cilantro

A choripan with chimichurri sauce on a wooden board and a brown napkin on white marble backgro

Olive, pancake, banana, toast, honey, cheese, strawberry

Baguette, one with mozzarella, pesto and tomato. And one with salmon. High angle view.

Fried fish sandwich with greens on the stone table. Turkish name Balik Ekmek

A perfect healthy brunch meat sandwiches, made from Bavarian bread bun, prosciutto, green salad, cherry tomato salsa, local organic seasoning, herbs and spices. Representing a healthy lifestyle, healthy eating, a wellbeing, modern city life, street food culture and a perfect brunch gourmet delicatessen.

Traditional Turkish pide with minced beef. Meaty Pita, thin piece of dough topped with minced meat. cooked in stone furnace. Nazilli , Aydin

Ciabatta bread on wooden board with olive oil, sea salt and herbs on black. Top view with copy space.

$An alternative take on a vegetarian hotdog with fresh, seasonal green asparagus replacing the sausage! made with fresh green asparagus a dressing made with prawns, mayonnaise, tomato ketchup, chilli sauce, lemon juice, and chives, with the roll stuffed with fresh lettuce, radishes, and finished off with fresh pea shoots and beetroot seedlings. \nTrim your asparagus stalks of the woody end bits and blanch them for a few minutes until they soften, toast your brioche hotdog buns and stuff them with the lettuce and add your asparagus, one stalk at each end, add your dressing and decorate them the pea shoots and beetroot seedlings, delicious for an early summer BBQ and an appetizing vegetarian alternative.$

Bread dipping oil. Crusty bread ciabatta and bowl of olive oil with spices.

Sliced Ciabatta bread with olive oil and balsamic vinegar.

Seared Foie Gras with Apricot Preserves and Toasted Crostini's

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