Sous vide swordfish seasoned with smoked paprika, dill and butter. On Arugula topped with pico de gallo and fresh crab. #foodiestuff #nomiku @Nomiku #sousvide#paleo @eatnomiku

Fresh swordfish with smoked paprika, dill and butter ready to soak @57.2c for 30 min. #foodiestuff #nomiku @Nomiku #sousvide #paleo @eatnomiku

Soft shell crab. #foodiestuff (at The Crab Cooker)

Crab cakes benidict. #foodiestuff (at The Hungry Cat)

Bfast. #foodiestuff (at The Hungry Cat)

Pre dinner drinks. Waiting for Chef Peter to start cooking. #foodiestuff #latergram (at The Gorbals)

Lamb meatballs, artichoke pesto and spinach risotto. #foodiestuff #latergram (at The Gorbals)

Fried pigs head with egg. #foodiestuff #latergram (at The Gorbals)

Sous vide pork shanks on arugula with pico de gallo, avocado, homemade bacon and cilantro. #foodiestuff #nomiku @eatnomiku #paleo #sousvide @Nomiku

Homemade bacon. #makinbacon #paleo #foodiestuff