Nuts Nuts Nuts…


A menu chock-ful of nuts!

Fennel Salad with American and Israeli Persimmons, Pecans and a Pernod-Mustard Vinaigrette
N.V. Gruet Brut

Grafton Cheddar Soup with Spinach, Mizuna & Walnuts, Cranberry Bannock
1991 Umberto Cesari Albana di Romagna ‘Colle del Re’

Braised Five Spice Scented Leg of Lamb with Sauce Paloise, Toasted Cous-Cous, Parsnip Purée & Almonds
1982 Penfolds Grange

Two Chocolate, Cinnamon-Lemon Cheesecake Sandwich, Crushed Hazelnuts, Apricot & Fig Coulis
1991 Giovanni Dri Ramandolo

I remember that dessert particularly – I made discs of swirled together tempered white and dark chocolate and sandwiched rounds of the cheesecake between them, then rolled the edges in the crushed hazelnuts and served it standing on its side atop the fruit puree.


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