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chefdawnludwig chefdawnludwig

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Chef Dawn Ludwig 


In a creative mood tonight!Blanched and rolled whole collard greens with Napa cabbage, a sheet of Sushi nori, and filled it with avocado and carrots. I’ll serve a ginger tahini sauce with it from the new Cookbook, Always Delicious. YUM! #chefdawnludwig #alwayshungrybook #playwithyourfood

@fishbowl_sashimi The Sushi Bowls are the best! Delicious, affordable, innovative, and filling. This is what fast food should look like. Benji’s comment “Mom, can we have this for lunch again tomorrow?” #fishbowlmanly #sushibowl #alwayshungrybook #chefdawnludwig

Discovered a delicious new fish here in Australia called John Dory. Wow! The fishmonger said it didn’t even need garlic, just pan sauté in olive oil with salt and pepper. He was right! SO delicious. #alwayshungrybook #chefdawnludwig #johndory #bestfish

Breakfast today didn’t need either of the two burners I have to cook with here in Australia. Smoked Salmon lettuce wraps with Aioli and my new favorite product @coyo_is_coconuts vanilla coconut yogurt with fresh fruit. Yum! #travelfood #alwayshungrybook #chefdawnludwig #coyo

Coconut Curry Fish Stew for breakfast because I just can’t get enough of this stuff. The full recipe will be in ALWAYS DELICIOUS in March but basically you sauté some veggies, then add curry powder, coconut milk, water and salt. Simmer, then add fish at the end and cook until the fish is done. SO easy! #curry #alwayshungrybook #chefdawnludwig #coconutcurry

Two Burner Cooking continued.... Lunch today was repurposed leftovers. Half of the Leftover Poached Fish became Fish Salad by adding celery, onions and Aioli then used for lettuce wraps and the other half made into Curry Fish Stew. A few crudités on the side with hummus and we have a quick lunch. Benji loves it! #alwayshungrybook #chefdawnludwig #leftovers

Another Two burner dinner success. Coconut Curry Fish Stew, Sauteed Greens with Garlic, Pan-Fried Tofu and Tempeh will the best locally sourced Tempeh. Tempeh and Greens recipes both from #alwayshungrybook and Stew recipe from our new Cookbook ALWAYS DELICIOUS. We really do eat this way. And these recipes are simple enough to do on two burners in a hotel room. #chefdawnludwig #easydinner

They call it a “Lick”. It’s a shot of melted dark chocolate deliciousness from our favorite chocolate/coffee bar. Yum! Afternoon snack. 😋

Another successful dinner on two burners in our hotel in Sydney. Melt-in-Your-Mouth Lamb Shanks and Red Lentil Soup (both recipes from ALWAYS HUNGRY?), leftover porcini and thyme brown rice (cooked last night). I’ll chop a cucumber and avocado for a salad on the side. #alwayshungrybook #chefdawnludwig #australianlamb

Curious how the Ludwig’s eat when we travel?...We cook 👨‍🍳! Making it work on two small hotel burners. Red Lentil Soup & Fried Tofu from ALWAYS HUNGRY? Brown rice cooked with porcini mushrooms and fresh thyme, and sautéed nappa cabbage with ginger. And made enough for leftovers tomorrow. #plantbased dinner. #alwayshungrybook #chefdawnludwig

Yummy! Found a great Swedish Cafe @fikaswedishkitchen for breakfast. The best smashed avocado toast with prawns in Lemon Aioli. Benji is stealing the tobiko from the top. 😄The food in Australia is impressive so far.

At the SSEW Symposium at UCLA. Getting ready for David’s lecture (starts at 1pm). If you’re in the LA area, join us for this free event.

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