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Monika (@monaway) Instagram Profile Photo monaway
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Monika

Bio Food/restaurants/photography/travel. Warsaw based. Marketer, researcher, innovation and trend hunter.

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Monika (@monaway) Instagram photos and videos

List of Instagram medias taken by Monika (@monaway)

Instagram Image by Monika (@monaway) with caption : "🔸Arame seaweed with snapper and soy sauce (center), hijiki seaweed with edamame (right bottom), deep fried pearl oyster " at Shima-shi, Mie, Japan - 1846381327416805587

🔸Arame seaweed with snapper and soy sauce (center), hijiki seaweed with edamame (right bottom), deep fried pearl oyster (top left). . Pearl oysters has for long time considered a waste of a pearl production. Small, with a litt a little dense and darker meat then most oysters are perfect as a deep fried snack to go well with beer or sake. .

Instagram Image by Monika (@monaway) with caption : "Katsuobushi tasting upper level
🔸Stoneware steamed rise mixed with Katsuobushi and soy sauce served with Katsuobushi das" at Shima-shi, Mie, Japan - 1844555093623790160

Katsuobushi tasting upper level 🔸Stoneware steamed rise mixed with Katsuobushi and soy sauce served with Katsuobushi dashi and topped with thick Katsuobushi shave 🍚 .

Instagram Image by Monika (@monaway) with caption : "🐟🐟🐟 Tuna that had been smoked for 1 month. 
The smoke comes from Bincho Charcoal made of ubame oak cut in Ise Shima Moun" at Shima-shi, Mie, Japan - 1843905088886140532

🐟🐟🐟 Tuna that had been smoked for 1 month. The smoke comes from Bincho Charcoal made of ubame oak cut in Ise Shima Mountain. Ubame oak has very dense wood and because of that the charcoal made of It gives stable, strong fire needed for Katsuobushi production. After 1 month of smoking, Tuna is 1/5 of It’s initial size. It is then taken to a special room with natural fungus (present there for over 100 years) and stays there to ferment for 5 more months. Ready Katsuobushi is white outside. Thinly shaved flakes of Katsuobushi are the base of dashi stock. .

Instagram Image by Monika (@monaway) with caption : "Yukiaki Tenpaku, the man with overflowing passion and kind heart who produces one of the best Katsuo Bushi in Japan (con" at Shima-shi, Mie, Japan - 1842998821543851366

Yukiaki Tenpaku, the man with overflowing passion and kind heart who produces one of the best Katsuo Bushi in Japan (confirmed by chef @yoshihironarisawa among many, many others). Here describing how tuna is prepared, cut and which part gives clear or cloud dashi broth on a toy tuna model 😍 .

Instagram Image by Monika (@monaway) with caption : "🔸Pyry with gzik
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An elaboration of traditional, simple and rather ‚poor cuisine’ dish of potatoes with white cottage ch" at Bez Gwiazdek - 1841156281513321972
Bez Gwiazdek Report Download 2 262

🔸Pyry with gzik . An elaboration of traditional, simple and rather ‚poor cuisine’ dish of potatoes with white cottage cheese and chives. Potatoes here were thinly sliced and baked in smoked goose fat, served with cottage cheese, chives oil and apple vinegrette marinated onions. . 08.2018, Bez Gwiazek by chef @roberttrzopek This month the Menu is inspired by Greater Poland region. .

Instagram Image by Monika (@monaway) with caption : "🔸Bouquet of herbs with chicken stock dip served with home baked bread, home made butter and cold pressed rapeseed oil.
." at Bez Gwiazdek - 1840445515294558463
Bez Gwiazdek Report Download 3 249

🔸Bouquet of herbs with chicken stock dip served with home baked bread, home made butter and cold pressed rapeseed oil. . 08.2018, Bez Gwiazek by chef @roberttrzopek This month the Menu is inspired by Greater Poland region. .

Instagram Image by Monika (@monaway) with caption : "🔸Cod on vegetable ragu in fish stock with saffron, estragon and ponzu 🤩
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Cod was perfectly moist with crunchy skin. Fla" at Rozbrat 20 - 1839002431708732934
Rozbrat 20 Report Download 4 268

🔸Cod on vegetable ragu in fish stock with saffron, estragon and ponzu 🤩 . Cod was perfectly moist with crunchy skin. Flavorful ragu mixed with saffron sauce created real harmony and happiness while eating (really). . Sauces are chef @bartszymczak secret weapon. He is a master of using proper classic techniques to combine unusual flavours. Last time It was buerre blanc with lavender. And I still have It my mind. . 07.2018, Rozbrat 20 by chef @bartszymczak and sous chef Michal Wierzba 👏🏻 .

Instagram Image by Monika (@monaway) with caption : "Mousse of foie gras with cubes of fresh and torched foie, 5 spices powder, served with rhubarb cooked in orange juice as" at Rozbrat 20 - 1838303226635909559
Rozbrat 20 Report Download 2 255

Mousse of foie gras with cubes of fresh and torched foie, 5 spices powder, served with rhubarb cooked in orange juice as rhubarb cubes, mousse and cute pink compote. . Nice balance of rich foie and sweetness of flowery fragrant rhubarb contrasted by 5 spices powder. . 07.2018, Rozbrat 20 by chef @bartszymczak and sous chef Michal Wierzba 👏🏻 .

Instagram Image by Monika (@monaway) with caption : "🔸Kohlrabi in 3 versions: fresh in ribbon, compressed and pickled, served with goat cheese and goat cheese emulsion, mint" at Rozbrat 20 - 1837590186584007048
Rozbrat 20 Report Download 4 338

🔸Kohlrabi in 3 versions: fresh in ribbon, compressed and pickled, served with goat cheese and goat cheese emulsion, mint and dill oil, grapefruit sorbet, quinoa on top. . 07.2018, Rozbrat 20 by chef @bartszymczak and sous chef Michal Wierzba 👏🏻 .

Instagram Image by Monika (@monaway) with caption : "Perfect for heat wave. ☀️
🔸Tomato and watermelon gazpacho with torched watermelon, raspberries, cherry tomatos and lardo" at Rozbrat 20 - 1836838827849032499
Rozbrat 20 Report Download 8 281

Perfect for heat wave. ☀️ 🔸Tomato and watermelon gazpacho with torched watermelon, raspberries, cherry tomatos and lardo with basil oil. . 07.2018, Rozbrat 20 by chef @bartszymczak and sous chef Michal Wierzba 👏🏻 .

Instagram Image by Monika (@monaway) with caption : "Cute and fragrant start 🤩
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🔸Dolma of pickled nasturtium leaf with pastrami and spelt in lightly smoked greengage (renkl" at Rozbrat 20 - 1836102699504202404
Rozbrat 20 Report Download 6 258

Cute and fragrant start 🤩 . 🔸Dolma of pickled nasturtium leaf with pastrami and spelt in lightly smoked greengage (renkloda) plum consommé topped with crispy spetl as amuse bouche. . Nasturtium leaves are omnipresent and sometimes boring but I really liked this creative usage. Lightly pickled leaf with nice texture, smoky, little fatty pastrami with crunch of spelt. But consommé ... fruity, little sweet with very delicate smoky taste at the finish. . 07.2018, Rozbrat 20 by chef @bartszymczak and sous chef Michal Wierzba 👏🏻 .