Aroma Kitchen on Demand

Manuel:
Vegetarian sweet potato and lentil curry
Chicken and vegetable casserole with kale

Aaron:
Apple frangipan torte
Caramelized apples and cornflakes crumble with brandy sauce

Neil:
Venison fillet on a lime and thyme croquette garlic kale and blackberry reduction
Glazed pork ribs on a walnut and pineapple bulgar wheat salad

Manuel:
Triple chocolate bombs
Chocolate tahina and almond treats

Aaron:
Ring doughnuts with forest fruit coulis
Zuppetta di Moscardini (baby octopus soup)

Neil:
Gluten-free citrus marinated flank steak with a ginger and coriander noodle salad
Red bream fillet with an octopus and mango salad

Manuel:
Gluten-free chocolate bread pudding
Baked Camembert tarts with toasted hazelnuts and caramelized pears

Aaron:
Tomato risotto a la Parmigiana
Veal liver with polenta chips

Neil:
Pear and oyster mushroom salad on a spinach and ricotta rice cake
Artichoke and goat cheese pastry wrapped fillet of beef

Manuel:
Crunchy fish fillets with dill mushy peas and chunky baked chips
Curry and saffron cream seafood with chilli and coriander

Aaron:
Crispy chicken pockets with cranberry, brie and pistachios
Pork fillet a la Maltija

Neil:
Lamb cutlets on a fig and balsamic risotto and minted pea puree mini tartlet
Stewed rabbit with sundried tomatoes and anchovies

Manuel:
Vegetarian risotto with French bean, spinach and crumbled goats` cheese
Vegetarian spinach and seed muffins

Aaron:
Grilled spatchcock chicken with Mediterranean dressing
Crostini with ‘irkotta’ cheese, peperonata and tuna tagliata

Neil:
Walnut and sage stuffed pork with asparagus cream and sweet potato
Black sesame and Pistachio crusted salmon with salsa verde and couscous quinells