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Panko Crusted Aubergine

Braised Red Cabbage with Cocoa Vegetable Ragout

Roasted Yam Streusel

on Herbed Israeli Cous Cous

Roasted Cauliflower Steak

on Quinoa, Kale & Fig Ragout with Lemon Coulis and Candied Olive

Artisan Ravioli

filled with Wild Mushrooms and served with a White Truffle Cream Sauce