Smoked mussel custard tartlet with seaweed and wild chervil. The tartlet is made of almond milk skin in the same format as making yuba from soy milk. Perfect little snack for amalurra.cellar and some private events in the works. #travel #food #forage #gastronomy #chefsoninstagram #creativity #foodpic #foodies #keeptesting #foodiegram #septimaconcepts #arrellab@epicplateup#amalurracellar #foodislife #sergioperera lifeonthepass #cheftalk #healthandlifestyle chefstalk #orasydney