Another adventurous vegetarian menu with chef Tania. Get ready to cook!

 

CLASS MENU

Beetroot tarte Tatin, goats’ cheese, orange, walnut and honey pesto.

Teriyaki butter roasted King browns, creamy parmesan polenta, charred broccolini, carrot jam.

Carrot, miso, and coconut hummus with kaffir lime, served with flatbread.

Caramelised pumpkin, spiced eggplant jam, toasted seeds and Adelaide Hills fetta.

Chocolate beetroot brownie, vegan chocolate mousse and pistachio.

 

Allergy Warning – Vegetarian Feast with Chef Tania

This class menu contains: Tree nuts: walnuts, almonds, pistachios Sesame: tahini in the hummus Seeds: pumpkin and sunflower seeds

Dairy: goats curd, fetta, parmesan, butter, milk, Gluten/wheat: Soy: miso paste, silken tofu. Coconut: garlic/onion and chili across multiple dishes

No peanuts are used in these recipes. However, some ingredients may be produced in facilities that also handle peanuts and other nuts, so trace amounts cannot be guaranteed.

No eggs, meat, fish or shellfish are used in this class.