E
Combination of home-cured split olives in lemon and rosemary flavoured olive oil, almonds roasted in Nigella seeds and salt, shaved lemon, mint and pomegranate seeds.
S
Goats cheese muddled with figs, thyme and cracked pepper and coated in a crushed pistachios and thyme then served on home made walnut and poppy seed buckwheat flatbread rubbed with tomato, basil and olive oil.
M
Twice roasted kipfler potatoes tossed with truffle oil and chives and served with a salad of asparagus, grilled sweet corn, roasted hazelnuts, red onion, avocado, rocket, mint and dressed with red wine vinaigrette.
D
Banana, carrot and pine nut slice spiced with cinnamon and nutmeg and and served with creamed rhubarb mascaporne and lemon zest.
Combination of home-cured split olives in lemon and rosemary flavoured olive oil, almonds roasted in Nigella seeds and salt, shaved lemon, mint and pomegranate seeds.
S
Goats cheese muddled with figs, thyme and cracked pepper and coated in a crushed pistachios and thyme then served on home made walnut and poppy seed buckwheat flatbread rubbed with tomato, basil and olive oil.
M
Twice roasted kipfler potatoes tossed with truffle oil and chives and served with a salad of asparagus, grilled sweet corn, roasted hazelnuts, red onion, avocado, rocket, mint and dressed with red wine vinaigrette.
D
Banana, carrot and pine nut slice spiced with cinnamon and nutmeg and and served with creamed rhubarb mascaporne and lemon zest.
A menu for the senses...too broad for just one country...breaking down cultural barriers with food.
A invite has already been issued for this menu but don't despair - a trip to the land of the maple leaf is on the way. Remember, a seat at the table is always on offer - globalgobbler@gmail.com for reservations.
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