I know, I know. Not a seared steak, hot pudding or cheese plate in sight. And guess what? We didn’t miss them.
Chef Simon Lawson wanted to show diners what a delicious and diverse raw diet you could enjoy with a little imagination – and a hydrator! And Georgia from www.stirringchange.com
gave us a nutritional overview of how raw food can rebalance our diets.
Here’s what we ate.
Everything was served at room temperature.
Asparagus, yellow banana pepper, silverbeet, avocado, mint, pistachio and basil soup
citrus and basil cured beetroot, olive, fennel, orange, mint, radish and coriander
fennel, apple and pickled cabbage
cherry tomato, sprouted royal black quinoa, saffron vinaigrette, parsley, chive and broccoli sprouts
swiss brown mushroom, black truffle, thyme and white mushroom puree, kale, fennel and apple pickled cabbage
pineapple, coconut palm sugar, macerated blackberries, pineapple granita and coconut sorbet