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Article, Spring-Summer

Spring-Summer

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Citrus, strawberry, mango, mushrooms, green beans, and mint. These are just a few of the ingredients that inspired our menu for Spring & Summer.

As diners get ready for warmer months ahead, our plant-based alternatives like Flora 31% and Flora Plant B+tter provide the versatility needed to create delectable dishes across the menu which are suitable for the full range of dietary requirements; all inspired by the splendour of Spring & Summer. See how we use seasonal produce and our range of ingredients to cook creative dishes, that more diners can enjoy.

Spring Salad with a Twist

This savoury twist on a Crème Brûlée swaps out custard for mushrooms, using Flora 31% to create a dairy free entrée more of your diners can enjoy. We begin by bringing Flora to the boil, and adding dried mushrooms, liquorice, and salt to infuse. Sugar and egg yolk is added to this mixture, then passed through a sieve, and cooked in a tray au bain-marie.

To accompany, asparagus and shimeji mushrooms are vacuum sealed with Flora Plant B+tter to steam and set aside to cool. Violife Creamy and Violife Greek White are blended with chives and seasoned. To plate we create a nest of lettuce, rocket and fennel tops, layering our mushrooms and asparagus throughout. Pipe out our creamy chive mix and finish the Crème Brûlée rounds with a burner. It’s a perfect start for your spring menu.

RECIPE VIDEO

Green Bean Pasta

Free from meat and dairy, not from creativity and flavour. We start by slicing string beans with a peeler, blanching them and chilling in ice water. King oyster mushrooms are our versatile vegetable to create ‘bacon’ by dicing them into cubes and frying with Flora Plant B+tter until golden brown.

Combine Flora Plant B+tter and roughly chopped spring onions into a thermo blender to create an emulsion, then set aside. Sweat a few shallots in Flora Plant B+tter, then add Pioppini and Morille mushrooms and fry.

To assemble we add the beans to a plate with the mushrooms, and drizzle with the spring onion emulsion. Shave on top some truffle,

RECIPE VIDEO

Strawberry Smoothie

This is not an ordinary smoothie. It takes advantage of seasonal berries and uses Meadowland Double in place of dairy cream. We start by making a zesty vanilla ice-cream, mixing Meadowland Double with vanilla and lemon zest. For our smoothie we take strawberries, Meadowland Double, Violife Sour Cream, our ice-cream mix, kefir and lime juice and blend until smooth.

Divide the smoothie between your glasses (this recipe makes 10) and top with whipped Meadowland Double before finishing with some diced strawberry, and some crunchy pistachios

RECIPE VIDEO

Summer Infused Dessert

Our dessert takes cues from Vietnamese rice paper rolls, using fresh fruit, peanut sauce, and fragrant pandan in this flavourful experience.

Begin by tightly rolling mango and papaya julienne in rice paper with lemon balm and mint. Then, create our ice-cream by combining Meadowland Double with fresh pandan leaves, sugar, vanilla and kefir lime zest. Our sauce is a game changer, the perfect combination of sweet, heat and sour flavours. Create a caramel with sugar, ginger, chilli, sugar, and water, then pour in Meadowland Double, chopped nuts, peanut butter and bring to the boil. Finish it off with lime juice and lemon zest. Plate up with the rolls at the centre, a quenelle of ice-cream on the side and drizzle with the crunchy caramel sauce

RECIPE VIDEO

Get ready for the season with us!

See all the full recipes and videos below.