Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the autumn colored roast vegetables, sautéed mushrooms, and pine nuts.
“No animals were harmed in the preparation of this pâté” – an appropriate disclaimer for Faux Gras. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Top it with this pickled garlic, or drizzle on some truffle infused honey.
The look of this dish, black and white, gives no clues concerning its flavour. The subtle aniseed and nutty notes of the soup, and unexpected sweetness of the black garlic crumbs, are sure to elicit some interesting responses from your fellow diners.
A “bowl” filled with sweet nutty succulent umami packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot salad is served in.
Great colour here, visual and flavour. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan. The pickled cherry tomatoes, infused with garlic and dill, add some “zing” which itself is nicely balanced by the creaminess of the grilled haloumi cheese.
You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy cucumber that has been smothered in a zingy ginger and sesame oil dressing.
What really sets this dish apart is the way the beetroot and ricotta gnocchi is so perfectly complimented by the Roquefort cheese, walnuts, and brown butter sauce.
A variation on a Bon Appétit recipe, this will be nothing like what you are expecting. It’s a rich sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colorful dimension both visually and to the flavour.
A classic dish with a couple of twists – it’s in the Cannelloni di Manzo style, but with no meat – and the besciamella (bechamel) sauce is enhanced with some blue cheese.
Do you crave a good meat pie and gravy, but don’t eat meat? These lentil turnovers and gravy were better than any meat version I have ever had. Big rich complex flavours. Truly delicious.