Plated dinners

Explore chef-curated dishes crafted for private dinners, pop-ups, and special events.

The Surprise Farmers Market Menu

Let me go to the farmers’ market that week and come up with a surprise menu featuring the freshest seasonal ingredients.

Eggplant parmiggiana – breaded, herbed and fried eggplant rounds, served with marinara sauce and ashew mozzarella

Butternut squash ravioli made from scratch.

Lemon panna cotta, with strawberry balsamic coulis.

Arugula, fennel, orange, and smoked olive salad

Lasagna bolognese - lentil, mushroom, red wine ragu, italian herbs, fennel

Pistachio cannoli

I spent a month in Bali, Indonesia, indulging in and learning from some of the best vegan food on the planet.

Sate jamur and sate lilit with peanut sauce.

Nasi campur - Organic jasmine rice, jackfruit rendang curry, lawar salad, sweet and sour tempeh, and corn fritters.

Pisang goreng - fried saba bananas, with a coconut pandan caramel sauce and caramelized banana gelato.

My trip to Morocco introduced me to a boldly flavoured cuisine which is easily adaptable to vegan dishes.

Zaalouk - Eggplant and tomato dip, served with Moroccan semolina bread

Chickpea tagine, with zucchini, carrots, figs, walnuts, red wine and fig molasses sauce. Served with colourful couscous.

M’hancha – snake cake. Coiled phyllo pastry, almond, orange blossom water, warm spices

Causa - cold whipped potato salad, with aji amarillo, layered with avocado, and chickpea "tuna" salad

Ceviche – young coconut, heart of palm, yam, corn, passionfruit leche de tigre, jalapeno. Served with corn tortilla chips.

Alfajores with lucuma dulce de leche

Loaded Greek salad – with chickpeas, tomatoes, cucumbers, red onion, olives,grilled marinaded tofu, and homemade macadamia feta

Moussaka – Walnut, lentil, mushroom ground, layers of grilled eggplant, thick bechamel. Baked until golden.

Baklava – Phyllo pastry, walnuts, pecans, pistachios, cinnamon, cardamom, maple syrup