RECIPESTo Cook : yanuy in Quechua MUSHROOM TORTELLINI IN BRODO SOURDOUGH FOCCACIA ‘TORELLO FARM’ GRASS FED BEEF COBBLER JERUSALEM ARTICHOKE CREAM SOUP POTATO GNOCCHI, SUGO & GOAT’S CURD JOAN’S FEIJOA JAM POTATO & SMOKED TROUT SALAD HEIRLOOM TOMATO TART POTATO SCONE WITH SALMON & FISH ROE ‘DANIEL’S RUN’ SUMMER HEIRLOOM TOMATOES WAKAME & NASTURTIUM VINEGAR GREEN OLIVE + WAKAME TAPENADE LAMB WITH FORAGED SEAGREENS SEAWEED SALSA VERDE FERMENTED NASTURTIUM PODS RAINBOW TROUT WITH BROAD BEANS, PRESERVED LEMON & HERB DRESSING BELTED GALLOWAY RIBS,MUSHROOMS & SALT CRUSTED ROOT VEGETABLES SUMMER MELON, CUCUMBER & GOATS CHEESE FETA SALAD BEETROOT, RHUBARB, POMEGRANATE & CASHMERE GOATS CHEESE SALT CRUSTED ROOT VEGETABLES STRAWBERRY COMPOTE SUMMER BERRY PAVLOVA WITH ELDERFLOWER CREAM
