Vegetarian Wedding Feast
Last weekend we had the pleasure of cooking a vegetarian wedding feast on the gorgeous island of Anglesea.
We kicked off with troughs of baby vegetables,(including our own carrots and courgettes)beetroot borani,garden pesto and muhammara to dip and bowls piled high with fennel and mozzerella arancini.
For the main event guests ate Heritage tomato tart tatin with toasted feta, nasturtium capers and oregano flowers served with sharing platters of beans and leaves from our garden.
To finish off we built brown sugar meringue, fresh cherry, Griottines, Chantilly cream and lemon curd messes, topped with myrtle syrup, petals and love.