Beautifully fresh Red Snapper fillet pan-fried with a dusting of Rice Flour, served on a bed of Rice with a pressed salad of Apple, Fennel and Dill in a Lemon Vinaigrette, and a Parsnip and Kale croquette.
A rich, hearty Tempeh stew with Carrots & Onions; Short Grain Rice with Barley & Chestnuts; Kimpira Squash with Toasted Pumpkin Seeds; Blanched Kale and Nori condiment, from the kitchen of Nicky Clinch.
Whole Baked Sea Bass; Short Grain Rice, Red Rice and Barley with Currants, Shiitake Mushrooms and Toasted Almonds; Carrot Ribbons with Lemon Juice, Olive Oil and fresh Coriander; Blanched Savoy Cabbage and Kale sauteed with Sesame Oil and Toasted Pumpkin Seeds; all dressed with a Salsa Verde courtesy of a River Cafe recipe picked up at Fred & Fran’s.
Pollock Steaks baked in Olive Oil, Sea Salt, fresh Thyme, Cyprus Potatoes and Lemon Juice.
The final meal prepared on Saturday evening of Jean Torné’s Seasonal Kitchen class. Red Rice and Confit of Fennel, Panfried Gurnard, Vegetable Tagliatelle, finished off with a Kiwi Tart.
Green Tea Soba Noodle Broth; Bok Choy sauteed with Sesame Oil, Shoyu and Toasted Sesame Seeds; Blanched Pumpkin, Deep-fried Lotus Root and Chickweed with Lemon Vinaigrette.
Squid Tempura with Chickpea flour batter with Green Nori Sprinkles.
Green Tea Soba Noodle Broth with Shiitake and Enoki Mushrooms, Chickweed and Scallions.
AKA Aduki Bean Stew, topped with Sweet Potato mash, with a few extras. Coconut Oil, a little Rice Syrup. Courtesy of Nicky’s kitchen.
Cod Fillet baked with Ginger and Shoyu…
Served with Rice & Barley with Onions and Arame, Squash Tempura and Chard with Sauerkraut. From the wholefood kitchen of Nicky Clinch.
Flatmate Ollie Heath earns his pressure cooking badge, in the processing of creating this delightful meal. Rice & Barley, Baked Cod fillet with Salsa Verde, Blanched Chard and a slice of Lemon.
Down to Earth. Pure and simple. Leeks, Carrots, Daikon, Turnip, Sweet Potato, Smoked Tofu. Chopped into chunks, placed in Vegetable stock, brought to boil then simmered for a good 30 minutes. Mirin, Shoyu and some diluted Miso added, served with Toasted Sesame Seeds. So hearty and nourishing, its ridiculous.
