Both dishes were very well received from the judges, stating that it was ‘exceptional’. A huge achievement! Felicity plated up a dessert called ‘the Beehive’ – a deconstructed cheesecake where the uses of sustainable ingredients grown onsite have been used. The other dish is the ‘Open Ravioli’ – homemade beetroot pasta + slow cooked beef in red wine. With some inspiration from the meals going back to her childhood memories with her grandmother, Felicity discusses with us the use of ingredients and the upcoming awards. See video below for the full story.
Both meals are on our new Alley’s Restaurant menu. Come in and try it out.
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