Thanks to Dominik Istenič for taking the time to capture our delicious culinary moments.
I know, don’t worry, I haven’t forgotten about a short recap of my first Teresamisu workshop. In between moving all of my life into one suitcase I kind of left blogging for this 18 hour flight to New Zealand. And here I am, sitting in a big airbus that is flying us to the other side of the world.
First of all I want to thank all of my lovely participants at the workshop, the energy was surreal and I couldn’t be more grateful for such a great mix of people who came to have fun and learn as well. It was quite intense, since I never ever prepared food for so many people, but with the help of my lovely friend Liza, we made it work like pros.
In restaurant Romansa at 5pm the chopping, blending and tasting had begun. My menu was a variety of raw and cooked meals that are healthy, sugar/gluten free and vegan. But most importantly very easy to make. Our ingredients were all organic thanks to Mercator and all the participants didn’t leave my workshop only with a full tummy, but also with a handful of gifts thanks to Super-Hrana, Trgovina Popolna Dekoracija and Femme Feminite.
Special thanks to Romansas team who cleaned all our mess after the workshop.
Smokey Hummus with Sun Dried tomatoes
Beetroot ravioli with raw sour cream
Three colored Quinoa with Lemon Tahini Sauce
Kale Salad with a Sweet Poppy seed dressing and Pomegranate
Lime Cheesecake with a Ginger Crumble
Chilli Brownie and Caramel
Light Blueberry pie
Once I get settled into my new home in Auckland, I will write all about our adventures there. You can expect a lot of pictures of our trips, culinary discoveries and stories of us driving on the wrong side of the road!