Last Monday the Melbourne Food & Wine festival held their media and industry launch lunch at the Abbotsford convent.
Nicolas Poelaert from Embrasse restaurant created the main course (see above). It was john dory cooked with squid ink, burnt carrot puree, rice paddy herb and that magical colour was our Daylesford Organics heirloom beetroots.
Check out the tummyrumbles blog where the above photo came from for more amazing photos and reflections from the lunch.These are what the beetroots looked like when we delivered them to Nicolas on Saturday.
We love having such close relationships with the chefs that create magic with the heirloom vegies that we feel so passionate about growing.
I hope you are having a fruitful and delicious week.