To finish off the week, SMEG held a function last night for 20 pax and the menu I presented was as follows...
- Blackend butter seared beef fillet with a creamy mushroom and black peppercorn sauce
- Roasted baby vegetable and chive infused cous cous
- Wholegrain mustard emulsion coated chicken fillet with wok fried vegetables
- Baby beetroot, feta and rocket salad with a gherkin and lime vinegarette
- Rosemary and garlic foccacia
- Eat-and-mess dessert with chocolate brownies, vanilla bean infused cream and fresh berries
- Homemade lavendar shortbread
