London Personal Chef was commissioned to create a romantic vegan feast over two days for the University of Sydney.
Forty participants enjoyed breakfast, lunch and a cocktail party on day one, and lunch and afternoon tea on day two of the Nature and Culture in German Romanticism and Idealism Conference.
A great opportunity to compose an interesting, varied and delicious menu without meat, fish or dairy.
Sample of wholesome ingredients:
Capsicums from orange to red
Cauliflower
Basil, mint and parsley for the pesto
Diced dragon fruits for the black sticky rice pudding in coconut milk
Day one.
Eat me baby one more time: Sorghum, lentil, pea on a bed of crushed purple and common carrot with caraway seeds topped with vegan pesto
Risoni, pumpkin and chickpea with a harissa dressing
West meet East: Pak choy and French green beans in a lime and soy dressing
Steamed sweetcorn and capsicum with lemongrass
Eggplant in eruption with an almond tarator
Minced fruit with almond, pistachio and pine nut crust
Cocktail party for the Book Launch, The Relevance of Romanticism.
Accompanied by the violinist Goetz Richter and pianist Joanell Carrigan (Sydney Conservatorium of Music).
“Music as Philosophy: Beethoven’s Rhetoric of Romanticism”
The Menu:
Little taboule
The North and the South in negotiations: Sweet potato and corn galettes topped with lemony and chilli avocado
Mushroom and cashew cheese pate on an olive oil crackers
Little amuse gueules of caramelized onions and pistachio dukka
Day two.
Mango, Japanese knoe noodles, eggplant and miniature kale
Roasted cauliflower steaks with a black tahini and soya dressing
Majadara with a touch of romance
Homage to the Sahara’s people: Roasted yam in a green curry sauce topped with coconut powder
Watermelon and orange
