Qwen3 Next 80B A3B Instruct vs Llama 4 Maverick
Compare Qwen3 Next 80B A3B Instruct by Qwen against Llama 4 Maverick by Meta AI, context windows of 66K vs 1.0M, tested across 24 shared challenges. Updated February 2026.
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Qwen3 Next 80B A3B InstructvsLlama 4 Maverick
19 challenges
Why Qwen3 Next 80B A3B Instruct?
2.2x cheaper overall$0.15/M in · $1.50/M out
5 months newerSep 2025
Why Llama 4 Maverick?
15.3x more context1.0M
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Qwen3 Next 80B A3B InstructLlama 4 Maverick
12 / 19
SVG Layout Challengeimage generation
Tests an AI's ability to generate vector graphics
Llama 4 Maverick
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2 / 19
Xbox Controller SVG Artimage generation
Tests an AI's ability to create detailed SVG illustrations of gaming hardware
Qwen3 Next 80B A3B Instruct
Llama 4 Maverick
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3 / 19
Minimalist Landing Pageweb design
Tests an AI's ability to generate a complete, working landing page
Qwen3 Next 80B A3B Instruct
Llama 4 Maverick
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4 / 19
Linear App Cloneweb design
Tests an AI's ability to replicate an existing UI with Tailwind CSS
Qwen3 Next 80B A3B Instruct
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Llama 4 Maverick
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5 / 19
Interactive Catan Boardweb design
Tests an AI's ability to create interactive web elements
Qwen3 Next 80B A3B Instruct
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Llama 4 Maverick
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6 / 19
World Map SVGimage generation
Tests an AI's ability to create a detailed world map in SVG format
Qwen3 Next 80B A3B Instruct
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Llama 4 Maverick
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7 / 19
Simple 7-Ingredient Recipeconversation
Generate a unique and simple recipe with common ingredients.
Qwen3 Next 80B A3B Instruct
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Llama 4 Maverick
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8 / 19
Beginner's Longevity Planreasoning
Create a starter plan for improving long-term health.
Qwen3 Next 80B A3B Instruct
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Llama 4 Maverick
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9 / 19
Retro macOS UI Recreationweb design
Recreate a classic, retro, macOS Desktop UI — make it interactive and nostalgic, make it as interactive as you can, you can be creative.. Feel free to showcase your skills. The entire application must be a single-page self-contained HTML file.
Qwen3 Next 80B A3B Instruct
Llama 4 Maverick
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10 / 19
Advanced Longevity Plan (Biohacker)reasoning
Develop a cutting-edge 3-month longevity plan for a biohacker.
Qwen3 Next 80B A3B Instruct
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Llama 4 Maverick
3-Month Longevity Plan for Biohackers
Disclaimer: Before starting any new supplement or exercise regimen, consult with a healthcare professional to ensure safety and suitability.
Month 1: Optimization and Baseline Establishment
- Dietary Protocol:
- Start with a cyclical ketogenic diet (CKD): 2 weeks of standard ketogenic diet (SKD) followed by 1 week of carb refeed (CR).
- SKD: Fat (~75-80% of daily calories), Protein (~15-20%), Carbohydrates (~5-10%).
- CR: Increase carbohydrates to ~50% of daily calories, reduce fat to ~30%, and maintain protein at ~20%.
- Incorporate intermittent fasting (IF): 16:8 or 18:6 schedule.
- Supplement Stack:
- Mitochondrial Support: Acetyl-L-Carnitine (ALCAR) 500mg, R-Lipoic Acid 200mg, and CoQ10 100mg, once daily.
- Cognitive Enhancement: Bacopa Monnieri 300mg (20% bacosides), Acetylcholine 500mg, and Phosphatidylserine 100mg, once daily.
- Antioxidant and Anti-Inflammatory: Curcumin 500mg (95% curcuminoids), Omega-3 fatty acids (EPA & DHA) 1000mg, and Resveratrol 200mg, once daily.
- Exercise Routine:
- Strength Training: 3 times a week, focusing on compound exercises like squats, deadlifts, and bench press.
- HIIT (High-Intensity Interval Training): 2 times a week, using protocols like Tabata or Wingate.
- Recovery: Incorporate yoga or light cardio (e.g., cycling, swimming) on non-strength training days.
- Wearable Tracking:
- Use a continuous glucose monitor (CGM) to track glucose levels and variability.
- Wear a heart rate variability (HRV) tracker to monitor stress and recovery.
- Utilize a smartwatch or fitness tracker to track sleep, activity, and other relevant metrics.
- Stress Resilience Techniques:
- HRV Training: Practice slow, deep breathing exercises (e.g., 4-7-8 technique) daily.
- Neurofeedback: Engage in alpha-theta training or other forms of neurofeedback to improve cognitive function and stress resilience.
Month 2: Intensification and Refining
- Dietary Protocol:
- Switch to a targeted ketogenic diet (TKD) with carbohydrate intake around workouts.
- Continue IF (16:8 or 18:6 schedule).
- Incorporate Fasting-Mimicking Diet (FMD) for 5 days: caloric intake ~500-800 calories, with a specific macronutrient breakdown (e.g., ~10% protein, ~60% fat, ~30% carbohydrates).
- Supplement Stack:
- Cycle Mitochondrial Support: Continue ALCAR, R-Lipoic Acid, and CoQ10, but cycle off for 1 week.
- Add NAD+ Boosters: Nicotinamide Riboside (NR) 1000mg and/or Nicotinamide Mononucleotide (NMN) 500mg, once daily.
- Cognitive Enhancement: Continue Bacopa Monnieri, Acetylcholine, and Phosphatidylserine, and add Noopept 10mg (sublingual) or other nootropics.
- Exercise Routine:
- Progressive Overload: Gradually increase weight or resistance in strength training.
- HIIT Variation: Change HIIT protocol to a different modality (e.g., from sprint intervals to hill sprints).
- Recovery Techniques: Incorporate techniques like foam rolling, self-myofascial release, or compression garments.
- Wearable Tracking:
- Continue using CGM, HRV tracker, and smartwatch/fitness tracker.
- Additional Metrics: Start tracking other metrics like cortisol levels, ketone levels, or other biomarkers using various wearable devices or at-home testing kits.
- Stress Resilience Techniques:
- Neurofeedback Progression: Advance to more complex neurofeedback protocols (e.g., beta training or SCP training).
- Mindfulness and Meditation: Incorporate mindfulness practices, such as meditation or yoga nidra, to enhance stress resilience.
Month 3: Peak Performance and Long-Term Optimization
- Dietary Protocol:
- Continue TKD with IF, and adjust macronutrient ratios based on performance and biomarker feedback.
- Carb Refeed: Perform a longer carb refeed (2-3 days) to replenish glycogen stores and support muscle growth.
- Supplement Stack:
- NAD+ Booster Cycling: Cycle off NAD+ boosters for 1-2 weeks to avoid desensitization.
- Add Adaptogenic Compounds: Incorporate adaptogens like Ashwagandha 500mg, Rhodiola Rosea 200mg, or Ginseng 400mg to enhance stress resilience.
- Exercise Routine:
- Periodization: Implement a periodized training plan to avoid plateaus and prevent overtraining.
- Deload and Recovery: Incorporate deload weeks or active recovery periods to allow for muscle repair and rebuilding.
- Wearable Tracking:
- Continue tracking relevant metrics and adjust wearable devices or protocols as needed.
- Data Analysis: Analyze data from wearable devices to identify trends, patterns, and areas for improvement.
- Stress Resilience Techniques:
- HRV Training Progression: Advance to more complex HRV training protocols (e.g., using biofeedback or HRV coherence training).
- Cognitive Training: Engage in cognitive training programs or brain games to enhance cognitive function and resilience.
Additional Recommendations:
- Sleep Optimization: Prioritize 7-9 hours of sleep per night and maintain a consistent sleep schedule.
- Social Connection and Community: Engage in social activities, join online forums or communities, and prioritize building strong relationships.
- Cognitive Stimulation: Engage in mentally stimulating activities, such as reading, puzzles, or learning a new skill.
- Genetic Testing and Epigenetic Analysis: Consider genetic testing and epigenetic analysis to identify potential genetic predispositions and optimize lifestyle choices.
Action Plan:
- Consult with a healthcare professional before starting the plan.
- Set up wearable devices and tracking metrics.
- Start dietary protocols, supplement stacks, and exercise routines.
- Incorporate stress resilience techniques and cognitive training.
- Continuously monitor and adjust the plan based on biomarker feedback, performance, and overall well-being.
By following this comprehensive 3-month plan, biohackers can optimize their longevity, physical and cognitive performance, and develop a robust foundation for long-term health and well-being.
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11 / 19
Michelin Star Recipe Designplanning
Design an innovative, multi-component dish worthy of a 3-star Michelin restaurant.
Qwen3 Next 80B A3B Instruct
Dish Name: “The Whisper of the Forest Floor”
Conceptual Narrative:
This dish is a poetic homage to the hidden ecosystems beneath ancient temperate forests — where moss, fungi, and decaying leaf litter transform into nutrient-rich humus, sustaining life in quiet, profound cycles. Inspired by the Japanese concept of shinrin-yoku (forest bathing) and the French terroir philosophy, “The Whisper of the Forest Floor” captures the earthy umami, fleeting sweetness, and textural complexity of woodland decomposition — not as decay, but as rebirth.
The innovation lies in pairing black garlic koji (a fermented, aged garlic transformed by Aspergillus oryzae) with edible lichen (Parmelia saxatilis, sustainably foraged), an ingredient rarely used in haute cuisine due to its delicate balance of minerality and bitterness. Combined with sous-vide venison, a quenelle of smoked bone marrow crème, and a dehydrated mushroom “soil,” the dish becomes a multisensory experience: fragrant, textural, and emotionally resonant.
** COMPONENTS **
(Serves 4)
1. Sous-Vide Venison Loin with Black Garlic Koji Glaze
— The Heart of the Forest —
Ingredients:
- 4 × 150g pieces of farmed Sika deer loin (ethically sourced from Cervus nippon farms in Hokkaido, Japan or certified wild-harvested from sustainable Nordic estates)
- 30g black garlic koji (see sourcing below)
- 15ml maple syrup (Grade A, Vermont)
- 5ml balsamic vinegar (30-year aged, Modena)
- 2ml liquid smoke (mesquite, natural, no additives)
- 1g sea salt (Maldon)
- 1g freshly ground Sichuan pepper
Technique:
-
Prepare Black Garlic Koji Glaze:
- Combine 30g black garlic koji (a fermented paste of aged garlic inoculated with Aspergillus oryzae spores, aged 10–14 days at 60°C / 140°F) with maple syrup, balsamic, and liquid smoke. Blend in a high-speed mixer until silk-smooth (~2 min). Strain through cheesecloth.
- Note: Black garlic koji is not raw black garlic — it’s a cultured, enzymatically broken-down paste with deep umami, molasses-like sweetness, and zero pungency.
-
Sous-Vide Venison:
- Vacuum-seal venison loins with salt and Sichuan pepper.
- Cook at 54°C (129°F) for 2.5 hours.
- Immediately chill in ice bath to stop cooking.
- Just before service, sear in a smoking-hot cast-iron pan with 5g clarified butter for 20 seconds per side to develop a crust.
Serving: Slice into 1cm medallions. Arrange in a radial pattern on the plate.
2. Smoked Bone Marrow Crème with Juniper Foam
— The Underground Nourishment —
Ingredients:
- 200g beef marrow bones (from grass-fed calves, sourced from Rancher’s Guild, Oregon)
- 100ml heavy cream (38% fat, cultured)
- 20g unsalted butter
- 1g activated charcoal (food-grade, from coconut shells)
- 0.5g juniper berries, crushed
- 10ml cold-pressed elderflower cordial (from wild-harvested Sambucus nigra flowers)
- 10ml aquafaba (chickpea brine, reduced by 50%)
Technique:
-
Smoke the Marrow:
- Split marrow bones lengthwise. Smoke over applewood chips for 45 minutes at 80°C (176°F) in a cold smoker.
- Scrape marrow into a saucepan. Melt butter into it. Add cream. Simmer gently for 10 mins. Strain through chinois.
-
Charcoal Infusion:
- Blend 1g activated charcoal into the warm marrow cream using an immersion blender. This neutralizes excess fat and adds visual depth — like forest soil. Chill.
-
Juniper Foam:
- Whisk aquafaba with elderflower cordial until soft peaks form. Fold in crushed juniper berries.
- Use a whipped cream charger with N₂O (two charges) to create a stable, airy foam. Refrigerate until service.
Serving: Pipe a quenelle of marrow crème onto each plate. Top with a delicate dome of juniper foam.
3. Dehydrated Mushroom “Soil” with Foraged Lichen Crisp
— The Forest Floor —
Ingredients:
- 100g dried porcini mushrooms (wild-harvested, Italy)
- 50g dried shiitake mushrooms
- 15g dried morel mushrooms
- 20g rice flour (gluten-free, stone-ground)
- 5g smoked sea salt
- 10g edible lichen (Parmelia saxatilis, sustainably hand-harvested from old-growth pine forests in Northern Finland — Certified by Nordic Forest Ethical Harvesting Collective)
- 5ml cold-pressed grapeseed oil
- 2g activated charcoal powder (for darkening soil texture)
Technique:
-
Mushroom Soil:
- Grind all dried mushrooms into a fine powder using a spice grinder.
- Sift with rice flour, smoked salt, and activated charcoal.
- Toss with grapeseed oil to dampen (~10% by weight). Spread thinly on parchment-lined dehydrator trays.
- Dehydrate at 50°C (122°F) for 8 hours until brittle.
- Crush lightly into “soil” granules — coarse enough to retain texture, fine enough to mimic earth.
-
Lichen Crisp:
- Rinse lichen gently under cold water. Pat dry.
- Blanch for 15 seconds in lightly salted water, then shock in ice bath.
- Dry thoroughly on paper towels.
- Lay flat on silicone mat. Brush with a whisper of grapeseed oil.
- Dehydrate at 40°C (104°F) for 6 hours until crisp and translucent.
- Break into irregular shards — like weathered bark.
Serving: Sprinkle mushroom soil in a 10cm diameter “patch” around the venison. Place 2–3 lichen crisps artfully atop the soil and crème.
4. Frozen Fern Grenadine & Edible Petal Mist
— The Breath of the Forest —
Ingredients:
- 50ml wild blueberry juice (from Maine wild berries, cold-pressed)
- 10ml elderflower syrup
- 5ml lemon juice
- 2g agar-agar
- 10ml rose water
- 20 edible petals (violet, borage, and daylily — pesticide-free, from Flower Farm Alpina, Switzerland*)
Technique:
-
Frozen Fern Grenadine:
- Reduce blueberry juice, elderflower syrup, and lemon juice by 50% over low heat.
- Dissolve agar-agar into warm liquid. Pour into small spherical molds (1cm diameter). Freeze overnight.
- Wrap each sphere in a small fern leaf (Polypodium vulgare, blanched and dried for 2 hours) and freeze again.
-
Petal Mist:
- Infuse rose water with petals at room temperature for 2 hours.
- Strain. Fill atomizer with 10ml infusion.
Serving: Place 1 frozen fern sphere atop each venison medallion. At tableside, mist the dish lightly with rose petal essence using the atomizer — releasing a fleeting forest floral aroma.
PLATING PRESENTATION
(Final Assemblage)
- Use a 30cm matte black ceramic plate, hand-thrown by Japanese ceramicist Yūko Sato, with a naturalistic fissure glaze mimicking cracked earth.
- Center: 4 venison medallions fanned in a circle.
- Surrounding: Dehydrated mushroom “soil” in a 10cm oval, as if spilled from a forest’s embrace.
- On top: Smoked marrow crème quenelle, crowned with juniper foam like morning mist.
- Lichen crisps: placed as if fallen branches.
- Frozen fern grenadine: perched on each venison slice, wrapped in a dried fern leaf — a hidden jewel.
- Final touch: At service, a sommelier or chef applies the rose petal mist to the air above the plate — the aroma blooms as steam rises from the warm venison, evoking the scent after a forest rain.
SOURCING NOTES FOR SPECIALIZED INGREDIENTS
- Black Garlic Koji: Available from Takumi Ferments (Kyoto, Japan) — culturable paste sold in vacuum packs. Requires refrigeration.
- Edible Lichen (Parmelia saxatilis): Only ethical harvesting certified by Nordic Forest Ethical Harvesting Collective. Not foraged commercially — must be ordered via their direct farm-to-kitchen program.
- Wild Blueberry Juice: Maine Wild Berries Cooperative — cold-pressed, no concentrate.
- Cultured Cream: Cedar Valley Creamery, Vermont — Aged 72 hours with Lactobacillus plantarum for depth.
- Activated Charcoal: Food-grade, coconut-derived — Briarwood Botanicals.
- Fern Leaves: Polypodium vulgare — hand-harvested in the Black Forest, Germany, blanched and dried by Forage & Feast, Alsace.
CULINARY INNOVATIONS
- Black Garlic Koji: Never before used as a glaze — transforms garlic’s pungency into savory-sweet depth via enzymatic breakdown.
- Lichen Crisp: First use of Parmelia saxatilis as a textural accent in fine dining — its mineral tang balances rich meats.
- Frozen Fern Grenadine: A “flavor capsule” that releases bursts of tartness and floral aroma when bitten — a kinetic surprise.
- Petal Mist: Evaporative aroma delivery — no spray on food, only in air — enhances olfactory memory without altering taste.
TASTING NOTES
First bite: The crunch of lichen gives way to the sweet-fermented umami of venison, followed by the creamy, smoky marrow. The mushroom soil releases deep earthiness. The frozen fern sphere bursts — a shock of tart blueberry and rose. The mist lingers: pine, rain, moss.
Emotionally: It feels like walking through an ancient forest at dawn — quiet, alive, ancient, and profoundly sacred.
This dish does not merely feed. It reminisces.
Michelin 3-Star Worthy Because:
- Technical mastery across 5 advanced techniques (sous-vide, koji fermentation, foam engineering, dehydration, molecular freezing).
- Ethical sourcing and reverence for foraged ingredients.
- Sensory storytelling that transcends taste — engaging smell, touch, memory.
- Unprecedented ingredient harmony: lichen + black garlic koji + venison + bone marrow = a new flavor axis in modern gastronomy.
“The forest does not whisper to be heard — it whispers to be felt.” — Chef Aiko Sato, Chef Patron, Mori no Yume, Kyoto*
Llama 4 Maverick
Dish Name: "Terra Verde Odyssey"
Conceptual Narrative: "Terra Verde Odyssey" is a culinary journey that explores the harmonious union between the earth's umami flavors and the ocean's freshness. The dish is inspired by the Mediterranean's terroir, where the scent of wild herbs and the taste of the sea converge. This multi-component creation features an unexpected pairing of black truffle and sea urchin, elevated by advanced culinary techniques and presented with an artistic flair.
Components:
- Black Truffle and Sea Urchin Tartlet
- Smoked Eel and Fennel Emulsion
- Pickled Mustard Green Gelée
- Saffron-Infused Cauliflower Purée
- Crispy Fried Capers and Microgreens
Recipe:
Component 1: Black Truffle and Sea Urchin Tartlet
- Ingredients:
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup of black truffle duxelles (see sourcing notes)
- 1/4 cup of sea urchin roe (see sourcing notes)
- 1 egg, lightly beaten (for egg wash)
- Instructions:
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry to a thickness of 1/8 inch (3 mm). Cut out small squares (approx. 3 inches / 7.5 cm per side).
- Spoon a small amount of black truffle duxelles onto one half of each square, leaving a 1/2-inch (1 cm) border around the edges.
- Top the duxelles with a small dollop of sea urchin roe.
- Brush the edges with the beaten egg and fold the other half of the pastry square to form a triangle. Press the edges to seal.
- Brush the tops with the remaining egg wash and bake for 15-20 minutes, or until golden brown.
Component 2: Smoked Eel and Fennel Emulsion
- Ingredients:
- 1 cup of smoked eel, flaked
- 1 cup of fennel bulb, thinly sliced
- 1 cup of neutral oil (e.g., grapeseed)
- 1/2 cup of water
- 1 tablespoon of Dijon mustard
- 1 teaspoon of honey
- Salt and pepper to taste
- Instructions:
- In a blender, combine the smoked eel, fennel, oil, water, mustard, and honey. Blend until smooth.
- Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids.
- Using an immersion blender or a whisk, froth the mixture until it becomes light and airy.
- Season with salt and pepper to taste.
Component 3: Pickled Mustard Green Gelée
- Ingredients:
- 1 cup of mustard greens, blanched and shocked
- 1 cup of granulated sugar
- 1 cup of white wine vinegar
- 1/2 cup of water
- 1 tablespoon of agar agar powder
- Instructions:
- In a saucepan, combine the sugar, vinegar, and water. Bring to a boil, then reduce the heat to a simmer.
- Add the blanched mustard greens and cook until they're tender and the liquid has reduced slightly.
- Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids.
- Whisk in the agar agar powder and let it bloom for 5 minutes.
- Pour the mixture into a shallow metal pan and refrigerate until set.
- Once set, cut the gelée into small cubes.
Component 4: Saffron-Infused Cauliflower Purée
- Ingredients:
- 1 head of cauliflower, broken into florets
- 2 tablespoons of saffron threads, soaked in 1 tablespoon of hot water
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
- Instructions:
- Steam the cauliflower florets until tender.
- In a blender, combine the cooked cauliflower, saffron (with its soaking liquid), and butter. Blend until smooth.
- Season with salt and pepper to taste.
Component 5: Crispy Fried Capers and Microgreens
- Ingredients:
- 1/4 cup of capers, rinsed and drained
- 1/4 cup of microgreens (e.g., pea shoots or purslane)
- 1 cup of neutral oil (e.g., grapeseed)
- Instructions:
- Heat the oil in a deep frying pan to 350°F (175°C).
- Fry the capers in batches until crispy. Drain on paper towels.
- Just before serving, sprinkle the microgreens over the dish.
Sourcing Notes:
- Black truffle duxelles: Available at specialty food stores or online at retailers like Urbani Truffle or Truffle Hunter.
- Sea urchin roe: Available at high-end seafood markets or online at retailers like Catalina Offshore Products or Monterey Bay Fisheries.
Plating Presentation:
- Place a black truffle and sea urchin tartlet on a bespoke, hand-painted ceramic plate.
- Spoon a dollop of saffron-infused cauliflower purée alongside the tartlet.
- Scatter a few cubes of pickled mustard green gelée around the plate.
- Drizzle the smoked eel and fennel emulsion around the plate, creating a whimsical pattern.
- Top the tartlet with a sprinkle of crispy fried capers and microgreens.
- Garnish with edible flowers or microgreens, if desired.
Innovative Techniques:
- The use of black truffle duxelles and sea urchin roe creates an unexpected umami flavor combination.
- The smoked eel and fennel emulsion adds a creamy, savory element to the dish.
- The pickled mustard green gelée provides a tangy, refreshing contrast.
- The saffron-infused cauliflower purée adds a subtle, aromatic flavor.
- The crispy fried capers and microgreens add a satisfying textural element.
Michelin 3-Star Worthy: "Terra Verde Odyssey" is a symphony of flavors, textures, and presentation that would be worthy of a Michelin 3-star restaurant. The dish showcases a deep understanding of flavor pairing, advanced culinary techniques, and exquisite plating presentation. The use of high-quality, seasonal ingredients and the attention to detail in each component elevate this dish to a truly exceptional culinary experience.
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12 / 19
Gravitational Waves Animationweb design
Create a beautiful, physically accurate animation of gravitational waves from colliding black holes.
Qwen3 Next 80B A3B Instruct
Llama 4 Maverick
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12 of 19