February 2012
1 post
Pi Caterings Festive season...
Wild Mushroom and truffle risotto with roasted King mushroom
Seared scallop with broccoli puree, foie gras poached baby onions, asparagus spears and bacon foam
Roast duck breast with braised red cabbage,pastille of confit leg and five spice jus
Peanut butter and chocolate fondant with caramel mascarpone
Seared scallop with caramelised cauliflower puree, homemade raisons and...