Befores:

 

Dip selection with veggie batons, seed crackers and local olives.

Dips include:

  • Roasted tahini and miso hummus
  • Lebanese spiced lentil dip
  • Broadbean, truffle and hazelnut dip
  • Sundried tomato and macadamia nut pesto
  • Goat yoghurt, beetroot and walnut

 

Mains:

  • Roasted sweet potato, goat cheese and almond quiche with brown rice base
  • Roasted Mediterranean vegetable and polenta with buffalo mozzarella top
  • Fennel, granny apple, celery, dill, mint, walnut salad with yoghurt
  • dressing
  • Lentil salad with tri-colour cherry tomatoes, seed mix, fresh herbs and feta
  • Vegan avocado, fresh herb and cashew pesto on zucchini spiral “pasta”

 

 

Dessert:

  • Vegan chocolate mousse with caramelized orange zest and macadamia
  • Coconut spiced pumpkin pie, almond cream and almond flakes