Vegetarian

Roasted Beetroot & Lemon Thyme Soup 2 large beetroot1/4 cup olive oil (plus extra to serve, 60ml)1 tsp coriander seeds (crushed, plus extra to serve)2 onions (thinly sliced)1…

Roasted cauliflower salad with pickled grapes Cauliflowerolive oil (for drizzling)salt (to taste)2 French shallots (peeled and finely sliced)leaves ¼ bunch parsley (picked)150 g hazelnuts (roasted, peeled and coarsely…

Pink gnocchi with a green core and ricotta cream Gnocchi 50 g potato flourButterBeetroot puree300 g of beetroot (peeled and chopped)100 g of extra virgin olive oilsalt to…

Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze 4 large nectarines sliced into rounds12 leaves large basil350 g large fresh mozzarella balls sliced into 8 thick round…

Banana, tofu, sugar snap pea and banana risotto 1 cup risotto rice1 onion (chopped)2 in bananas (peeled and cutbite sized chunks)2 tsp. Sambal Oelek1&1/2 cups water1 tsp. saffron…

Kale Crostini with Blue Cheese and Grape-Apple Relish 3/4 cup apple cider1/4 cup golden raisins1/2 Granny Smith apple (cored and cut into 1cm dice (1 cup))1/2 cup red…