Early this spring, we were invited to be part of the kitchen section in Tea Moderna magazine. After the beautiful conversation with Anita, our journalist for the occasion, followed a sublime dinner experience.
The printed magazine issue was released several weeks ago.
Citrus Marinated Beet Salad
Focaccia with rosemary
Ricotta and Mint Ravioli in a Sage Brown Butter Sauce
Lavender and Honey Ice cream
Chocolate and Walnut Biscotti
Photographs by: Igor Todorovski