The romantic period

Events – Romantic Vegan Feast for forty

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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

red capsicum

 

 

 

 

 

 

 

Cauliflower

cauliflower

 

 

 

 

 

 

 

 

Basil, mint and parsley for the pesto

Basil, parsley and mint for the vegan pesto

 

 

 

 

 

 

 

 

 

Diced dragon fruits for the black sticky rice pudding in coconut milk

dragon fruits

 

 

 

 

 

 

 

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

Eat me baby one more time

 

 

 

 

 

 

 

Risoni, pumpkin and chickpea with a harissa dressing

The romantic period

 

 

 

 

 

 

 

West meet East: Pak choy and  French green beans in a lime and soy dressing

West meet East

 

 

 

 

 

 

 

 

Steamed sweetcorn and capsicum with lemongrass

steamed swwetcorn

 

 

 

 

 

 

 

Eggplant in eruption with an almond tarator

eggplant eruption

 

 

 

 

 

 

 

Minced fruit with almond, pistachio and pine nut crust

mince fruit slice

 

 

 

 

 

 

 

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

small taboule

 

 

 

 

 

 

The North and the South in negotiations: Sweet potato and corn galettes topped with lemony and chilli avocado

North and South in negocciation

 

 

 

 

 

 

 

Mushroom and cashew cheese pate on an olive oil crackers

mushroom and cashew pate

 

 

 

 

 

 

Little amuse gueules of caramelized onions and pistachio dukka

drawer lines

 

 

 

 

 

 

 

Day two.

Mango, Japanese knoe noodles, eggplant and miniature kale

mango, Japanese noodes, eggplant

 

 

 

 

 

 

 

Roasted cauliflower steaks with a black tahini and soya dressing

cauliflower and black tahini

 

 

 

 

 

 

 

Majadara with a touch of romance

majadara

 

 

 

 

 

 

 

Homage to the  Sahara’s people: Roasted yam in a green curry sauce topped with coconut powder

homage to the Sahara people

 

 

 

 

 

 

 

Watermelon and orange

watermelon

 

 

 

 

 

 

 

 

 

 

 

 

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On March 14, 2014
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