now. carmella daniel adela? yeah, yes. hello. this is 2 different spaces of jellyfish. this brow is buyer for 2 in a row. oh, nice bouts. is only cold. treat the most tender jellyfish and pep yano aims to cook it slowly. but 1st we wash it in an iceberg. raising to ensure it doesn't lose the taste of the c pepe i know avoids or seasoning or folds nor pepper only oil. okay, so we're cooking the soviet that is in a watermark. why did you decide to work with go jelly or you are able to plug in all or get like i said lag lou. but exactly in oh yeah. when the jellyfish comes out of the so b, it's finished off in the oven. the piano her has the vision for the future. and for me, that is truly, truly exciting. fusing traditional italian cooking with striking martin ingredients for our piano plans to serve the jellyfish with spears of campari gin and parsley on a bed of italian leaves. we have it is, it looks like a jewel is time for me to taste for pianos creation. and the go jelly team has joined us to see the results for themselves. get truly magnificent. i love it. i don't

okay, well now carmella daniel adela? yeah, yes, yes, it is. is 2 different spaces. all jelly fish. this brow is buyer for 2 lives. role. oh night bouts. there's only cold treat most tend to jelly fish and pap yano aims to cook it slowly. but 1st we wash it in an ice by raising tennis to ensure it doesn't lose the taste of the sea. peppy, i know avoids all seasoning or salt, nor pepper only oil. okay, so we're cooking this, so v, which is in the water. why did you decide to work with go jelly? are you able to plug it in all or get, like i said at langley? exactly in oh yeah. when the jenny beach comes out of the so b, it's finished off in the oven. the piano her has the vision for the future. and for me, that is truly, truly exciting. fusing traditional italian cooking with striking martin ingredients far beyond no plans to serve the jellyfish with spears of campari gin and parsley on the bed of italian leaves. we have it, is it look like a to is time for me to taste for pianos creation and the go? jenny team has joined us to see the results for themselves. good, truly, magnificent

okay, go now. carmella daniel adela? yeah, yes, yes. it is, is 2 different spaces, all jelly fish. this brow is buyer for 2 lives. roll o night bouts. there's only cold treat the most tender jelly patient piano aims to cook it slowly, but 1st we wash it in an ice bar, raising headed to ensure it doesn't lose the taste of the sea. her piano avoids all seasoning or folds, no pepper, only oil. okay, so we're cooking this through v, which is in a water. why did you decide to work with go jelly? are you able to plug it in all get boxes at langley? exactly in. oh yes. when the jellyfish comes out of the so v, it's finished off in the oven, the piano or her as the vision for the future. i'm for me that is truly, truly exciting. fusing traditional italian cooking with striking martin ingredients for piano is to serve the jellyfish with spears of campari gin and parsley on a bed of italian leaves. we have a dis, it looks like a doom is time for me to taste february's creation. and the go. jenny team has joined us to see the results for themselves. get truly magnificent. oh, i love it. i don