Private Chef
Sea salt sourdough crackers served alongside roasted romano pepper hummus, roasted beetroot and thyme hummus and finally preserved lemon baba ganoush
Spinach and feta filo tarts
Garden herb GG falafels with harissa infused yogurt
Pickled red onions
Honey roasted aubergines finished with paprika
Open fire flatbreads served with smoked butter
My rose water and pistachio lemon sponge with fresh raspberries and pistachio infused butter cream
The table setting for a special Birthday Supper
Back when we had a glimmer of Summer – this selection of cheeses, GG sourdough crackers, roasted aubergine, baba ganoush, beetroot hummus with flowering time was a real hit!
Paired with elderflower vodka which has been infusing all year
Our first rhubarb harvest, we had to let it grow without cropping last year, any guesses on what I’m making (to follow in next post)
Garden herb pesto stirred through fresh pappardelle, served with sourdough bruschetta with roasted garlic and flowering thyme
Days off are for foraging and baking
The Gourmet Gent 