• soup

    curried apple & parsnip soup
    carrot & parsnip chips

  • salad

    red onion
    parmesan cheese
    citrus segments
    candied pecans
    white balsamic dressing

  • main course

    aubergine & squash pavé
    beet tartare
    cauliflower-tahini purée

  • dessert

    vegan chocolate mousse
    mint sponge toffee
    fresh mint

  • sauce pans
    serving spoons
    mixing bowl
    baking sheet

  • parchment paper
    paring knife


    1. Pour soup into a sauce pan & bring to a boil.
    2. Serve in soup bowls, & top with carrot & parsnip chips.


    1. Place arugula into a large mixing bowl. Add 3/4 of the shaved parmesan, red onion, candied pecans, wedged strawberries (save a couple for the dessert!), citrus segments, & the white balsamic dressing. Skip the parmesan to make the salad vegan.

    2. Mix together until all the ingredients are well coated.

    3. Pile high in the middle of a dinner plate & top with the remaining parmesan.


    1. Pre-heat your oven to 400°F & arrange the racks so that one is on the lowest rung.

    2. Place the pavé on a parchment paper lined baking sheet, & put it on the bottom rack of the oven for 30 minutes. Flip after 15 minutes, & bake until both sides are crispy.

    3. While the pavé is baking, heat up the cauliflower-tahini purée in a small sauce pot. Bring to a boil.

    4. Place a large spoonful of the purée in the middle of each dinner plate. (For added plating points, drag the sauce away in a sweeping motion while keeping the spoon in contact with the plate.)

    5. Once the pavé is done, place it in the centre of the cauliflower purée. Top with beet tartare as well as parsnip & carrot chips.


    1. Take the piping bag of chocolate mousse & cut the tip at an angle.

    2. Pipe the mousse onto a plate or bowl in a rolling pattern.

    3. Garnish with the mint sponge toffee, fresh mint, & a few pieces of wedged strawberry.