Today’s highlights definitely had a theme going; decadent and earthy.
Imade this lovely bechamel-based porcini cream sauce. Earthy, nutty and so so rich.
Not pictured and a personal favourite of the day was a roasted local black radish and orzo pasta dish. The orzo starts off with a simple mushroom duxelle agli e olio. Then we tossed it with roasted black radishes and parsley. It was simultaneously nutty, earthy, musty and even a bit spicey. The black radishes, especially when roasted aren’t nearly as peppery as their red counterparts but they do lend a lovely back flavour that is uniquely radish.
Topping everything for decadence today would have to be this beautiful beef meatloaf. We finished it off with a layer of crispy fried chicken crackling (skin) and then melted cheese curds and cheddar. This is pure comfort and indulgence!
I also macerated Papaya, strawberries and mandarins in pink peppercorn, vanilla-bean and cassis syrup. The pink peppercorns subtly spicy perfumed flavour is a perfect compliment to the ultra sweet vanilla-bean Cassis syrup