Contents
Almond milk and maple porridge
Pear and walnut bircher muesli
Toasted goat’s curd and charred tomato panini
Blackberry milkshake; Mango and cashew smoothie
Silverbeet and brie mini muffins
Potsticker dumplings with black vinegar dipping sauce
Roasted red capsicum and goat’s cheese bites
Cumin potato skins and guacamole salsa
Spiced pumpkin and feta puff pastry tarts
Puy lentil hummus and carrot and cumin hummus with garlic toasts
Pressed leek terrine with dijon mayonnaise
Shaved salad with toasted seeds
Warm salad of slow-roast tomatoes and labne on mujadhara
Giant couscous salad with preserved lemon and chermoula
Blood orange, mozzarella, toasted sourdough and radicchio salad
Quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms
Green tabbouleh topped with a cherry tomato salad
Camembert, watercress and marinated figs with walnut dressing
Raw vegetable and avocado soup
Butterbean and celeriac velouté with chermoula
Tamarind tempeh with sesame noodles and shredded greens
Charred baby cauliflower with cumin, chilli and almonds
Crispy five-spice tofu with soy dipping sauce
Chilli and crushed walnut rigatoni
Orecchiette with broccoli and pine nuts
Potato cakes with olives and poached eggs
Ricotta gnocchi gratin with parsley butter
Baked red onions stuffed with spiced couscous
Braised baby eggplants with bok choy, peanuts and Thai basil
Shredded vegetable gratin with crème fraîche and gruyère
Artichokes with lemon and oregano breadcrumbs and citrus mayonnaise
Chervil pancakes with eggplant caviar and pomegranate
Betel leaf wraps with coconut and cashews
White asparagus with Champagne beurre blanc
Pan-fried mushrooms and sour cherries
Pear and parmesan tarte tatin with thyme pastry
Bitter chocolate and salted caramel torte