Monday, March 26, 2012
catering for weekend yoga retreat
what a weekend.
I was fortunate enough to cater for another beautiful event at AMARANT retreat. http://www.amarant.com.au
It is such a beautiful place and such beautiful people running the place. It was quite cold but nice and cozy with fire going inside.
I am lucky because most of the time my clients and customers trust me enough to let me create what I desire to. it gives me freedom and chance to be as creative as I would like to.
This event was yoga and raw food.
The menu for the retreat was....
COLZONE WITH LAYER OF CASHEW CREAM, SPINACH DIP, TANGY MARINATED UCHROOM AND BROCOLLI, SERVED WITH FIG JAM
SIMPLE LEAFY GARDEN SALAD WITH ORANGE AND CARROT DRESSING
APPLE CRUMBLE SERVED WITH CREME FRUCHE
BUCKWHEAT AND APPLE GRANOLA OR
WARM APPLE AND BRAZIL NUT PORRIGE
SERVED WITH FRESHLY MADE VANILLA ALMOND MILK
TWO COLOUR VEGETABLE SPAGHETTI WITH BASIL AND HAZELNUT PESTO
SUN-DRIED TOMATO AND GREEN OLIVE SAUCE
MUSHROOM AND 3 NUTS AND SEED BALLS, SERVED WITH BEETROOT AND ALMOND SAUCE
CABBAGE AND DAIKON PICKLE SALAD WITH UME VINEGAR
SWEET POTATO AND SPROUTED TWO COLOUR QUINOA COUSCOUS WITH COCONUT SATAY SAUCE
BEETROOT RAVIOLI WITH GOAT "CHEESE"
CHOCOLATE CAKE WITH STRAWBERRY SYRUP
CHIA PUDDING WITH COCONUT AND ALMOND "MILK" SERVED WITH CHOICE OF DIFFERENT TOPPING -SHREDDED COCONUT, FIGS, KIWI FRUITS AND PEACHES, GRANOLA CRISPIES
PIZZA TOPPED WITH CASHEW AND MACADAMIA RICOTTA, REDUCED MARINARA PIZZA SAUCE, OLIVES AND MARINATED SHITAKE AND ZUCCHINI, SERVED WITH CRUNCHY CARAMELISED ONION AND PERMASAN "CHEESE"
MEDITERRANEAN KALE SALAD
STUFFED RED CAPSICUM AND COLLARD WRAP WITH SUNFLOWER SEED PATE