This month we bring you black & white, a celebration of the Rugby World Cup, and more importantly a celebration of our boys in black. We decided to get a little bit inventive and experiment with colours and flavours, with textures and tones and we are happy to say that we are pretty damn pleased with the results! We paired coconut panna cotta with black sesame tuiles and rocket flowers, we rolled black sesame pastry cases which we filled with Portobello mushrooms and feta and we made creamy labne with black olive tapenade. We also got intimate with squid ink, black as the night sky, adding it to pasta dough which we lovingly rolled and hand cut and served with fresh clams and white wine.
So make sure you check back over the course of the month as we showcase our black and white recipes and follow the progress of our mighty All Blacks in the battle for World Cup Victory.