At the recent open day of GMIT on January 25th 2014 the College of Tourism & Arts featured a cookery demonstration for possible future students, below are two dishes specifically created for the event.
A new take on beetroot texture with leek ash coated goats cheese, dandelion and hairy bitter cress.
Gorse flower & coconut Panna Cotta, mango & passionfruit gel, toasted coconut, spruce sugar, penny worth and wood sorrel
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