APRIL: Tomato and Granny Smith salad with red onion, mint, coriander and EV olive oil drizzle. BBQ trout with pistachio, lime and cracked pepper. Baby yellow capsicum garnish. DECEMBER: Garlic pearl and cherry stuffed trout with Bashi's chunky guacamole. This was so delicious we did it again for Christmas! See below:
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January 2017
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