Loving the food art on your feed. Came across Karen Horne's “Chef’s Station" (2019) a few days ago and saved it for inspiration. Wasn't sure whether to post it or not, but here it is. Hope you like it.

Taste & Testing Day! Our own mother’s well salt from northeastern Thailand 🇹🇭 versus Himalayan Pink Salt. And a touch of lime from our cute little garden, of course. 🌿 Simple, natural, and just the way we like it.

If everything goes according to plan, these pork bones should become the basis of a smoky, sweet and acidic broth inspired by the American South 🇺🇸

There’s is something strangely calming about the sound of oranges 🍊 & ginger 🫚 simmering in a palm sugar syrup base …

Simple yet hearty. Roasted sourdough, organic crème fraiche, smoked wild salmon, a pinch of wild lemon juice 🍋 from our sister’s farm and freshly grounded pepper.

Excellent start of a new day ☀️

From the warmth of our home, framed by double glass & wooden panels, we watch a new chapter unfold: solar panels installed today to harness the Thai sun. ☀️

A small step toward a sustainable future, creating indulgent products with care for our planet. 🌿🌎 #SustainableLuxury 🍽️

Yes, that was a nice little Sunday afternoon break. Wanted to clear our heads but the ideas kept flowing.

Green Chicken Curry, Watermelon Mint Vinegar Salad, & some chicken wings on the side of Bangkok’s Chao Phraya river.

Enough eco-packaging ideas for one day. Stepping into this green hideaway to clear our heads this Sunday afternoon. 🍽️ #NatureMoment"

Couldn't help to peek at their menu 🥳

The 'artichoke carpaccio with parmesan, jamón and pistachios,
topped with parmesan ice cream and a drizzle of pistachio oil' ... never had that before ... looks worth a visit 👀

Pretty on point 😅

The kitchen in our new house isn’t quite finished yet (marble top & glass doors coming soon!), but today we cleaned it up and took the first step toward creating Jacob’s Table.

This is where the journey begins: sourcing, fermenting, and cooking. Can’t wait to bring it to life. 🏡✨