MORE PLATES by Patrick Lumes
Patrick LumesPaul Schrader's lonely man, set free upon the urban terroir in a Corneliani suit, foraging for exotic dishes, flinty wines, and the holiest dining establishments. Feast your eyes upon this ride...
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 46 | Subscribers | Read | moreplates.substack.com |
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Embracing the "now" at Bistra
Sparrows chirping into the ebb and flow of spring air, you truly hear the gentle rustle of dry leaves scraping the bitumen below you at ground level for the first time in years, as a drone flutters over you to deliver a Pad Thai to a nondes...
Meditations over swordfish
I’m not sure why swordfish isn’t more popular. I love the steakiness of it. Today I bought a nice mid-thick swordfish steak, gently soaked it in gin and lime juice, grilled it to 60 degrees like a medium-rare and topped it with a sauce vier...
On the pass with... Lily Hunter @platedbylily
There may be 2 universal languages, understood by all cultures; money and food. The great gift of sharing a bond over food is that it opens doors to all walks of life. Such is the opportunity of this platform to speak to people from various...
A furlong to go... springtime at Harriot.
Some weeks ago, the first rays of spring hovered over the metropolis, cutting in to the sunken walking ring of Caulfield Racecourse and illuminating the galloper’s chestnut coats. Glancing around the perimeter, I saw a tall figure leant aga...
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MORE PLATES by Patrick Lumes
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