Celebrating the month of May

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.

 

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01

 Citrus Marinated Beet Salad

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Focaccia  with rosemary

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Ricotta and Mint Ravioli in a Sage Brown Butter Sauce

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Lavender and Honey Ice cream

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Chocolate and Walnut Biscotti

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Photographs by: Igor Todorovski

 

 

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