Hello Everyone, hope you are all safe and well and those of you affected by bushfires, my prayers, thoughts and love are with you. This is my first blog post of 2020. It was lovely to have a few weeks break from sending out newsletters and I am so excited to be writing again. Someone asked me if I like doing my blog posts and my reply was “I love it, I love sharing recipes and I love writing. What I struggle with is getting photos that are good enough to attach to the blog posts. Photography is not one of my strong points. Anyway it is not stopping me. I have great plans for regular blog posts in 2020 with fantastic recipes. So keep those requests coming in.
We just completed the thirty first Vegan Foundation Cooking Course. The food the participants made was exceptional and as always they excelled at their signature dishes. Part of the Vegan Foundation Cooking Course is pairing up and creating a signature dish. The intention behind this part of the course is to create something from a recipe using organic, seasonal local produce.
In 2013 I was asked to cater for the wedding of Sarah and Jo. All the weddings that I have catered are memorable and I feel grateful for the opportunity to have been part of their special day. Sarah and Jo’s wedding I remember so well as I was amazed at how relaxed and surrendered they were about the catering.
I have been promising this recipe to a few people for a while now and before the Mango season dries up I think I better get it to you all. This is a refreshing summer recipe. When I first made it I made it in individual bowls with big lettuce leaves, it was a very wholesome lunch. Recently though in the cooking classes here in the Byron shire we have been making it in small lettuce cups and displaying them like canape- either way they are wonderful.