Talia Yilmaz Client Portfolio

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Winter Dinner Party, Sustainable

Spring Evening Tasting, Gluten Free

Mediterranean Summer Family Lunch

Mid-Summer Wedding Buffet

Tastes of the Sea

Italian Experience

Autumn Afternoon, Vegan

Canape Party

Charity Supper Club

Menu Key:

V = Vegetarian

VG = Vegan

GF = Gluten Free

NF = Nut Free

Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp 3 WINTER DINNER PARTY

Sustainable

Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp

(NF)

Roast Butternut Squash Salad, Chicory, Caramelized Onions

(V, VG, GF, NF)

Coffee and Walnut Crusted Venison Loin, Beetroot Carpaccio,

Jerusalem Artichoke Puree, Sherry Jus

(GF)

V: Salt Baked Celeriac, Wild Mushrooms, Lentils, Walnuts & Goat’s Curd

(V, GF, can be VG)

White Chocolate and Blood Orange Cheesecake, Ginger Crumb and Tuile

(GF, NF)

Pear and Almond Frangipane Tart, Amaretto Ice Cream, Cherry Coulis

(Can be GF)

Coffee Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Confit Artichokes, Sherry Jus 5 MEDITERRANEAN SUMMER FAMILY LUNCH

Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire

(NF)

Turmeric, Carrot and Pine Nut Fritters with Sumac Whipped Feta

(V)

Pomegranate Glazed Pulled Lamb, Bulgur Tabbouleh,

Roasted Red Pepper Hummus and Chickpea Za’atar Flatbreads

(NF)

Salmon with Pine Nut, Feta Crust, Sweet Potato Puree, White Bean Pesto (GF)

Stuffed Aubergine with Bulgur Tabbouleh, Roasted Red Pepper Hummus,

Chickpea Za’atar Flatbreads

(V, VG, NF)

Spiced Custard Filo Parcels, Cardamom Ice Cream,

Poached Fig in Lavender Honey, Pistachio Crumb

(V)

Honey Cake, Orange Mascarpone, Honeycomb,

Stem Ginger Ice Cream

(V)

Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil

7 SPRING EVENING TASTING

Gluten Free

Braised Violet Artichoke, Cod Shavings,

Dried Tomato, Chilli Olive Tapenade

(NF, GF)

Grilled Asparagus, Truffle Goats Cheese Mousse,

Wild Mushroom Pickle, Toasted Almonds

(GF)

Confit Octopus with Saffron Parisienne Potato,

Ink Aioli, Squid Ink Tuile and Basil Oil

(GF, NF)

Mint Pearl Barley Risotto, New Season Lamb Shank,

Port Jus, Crispy Wild Garlic

(NF, GF)

Deconstructed Lemon Meringue, Rhubarb Gel, Pine Nut Ice Cream

(GF)

8 Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil

9 MID-SUMMER WEDDING BUFFET

Canapes: Chorizo Manchego Croquettes, Chilli Jam, Roast Garlic Aioli (NF) Badargani: Aubergine Rolls with Walnut and Pomegranate (VG, GF) Rabbit Fritters, Black Olive and Pepper Tapenade (NF) Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF) - Halloumi and Olive Bread (V, NF) - Harissa Chicken with Preserved Lemon, Apricots, Kalamata Olives (GF, NF)

Seafood Paella (NF, GF)

Butternut Squash, Chickpea Filo Pie with Spinach and Pine Nuts (VG) - Mejadra, Spiced Rice, Lentils and Crispy Onions (V, VG, GF, NF) Chargrilled Courgette and Rocket Salad with Mint, Lemon and Chilli (V, VG, GF, NF) Tomato Salad with Sumac Pickled Onions and Pine Nuts (V, VG, GF) Fried Polenta with Rosemary and Salt (V, VG, GF, NF) - Lemon Pistachio Individual Loaf Cakes with Pomegranate Drizzle (V) Cinnamon Pavlova with Summer Berries and Tahini Halva Cream (V, Can be VG without cream, NF, GF)

Glazed Aubergine Rolls, Herb Tahini, Toasted Almonds TASTES OF THE SEA

Pescatarian Menu

Bread with Whipped Seaweed Butter

(VG, V, NF)

Tomato Essence Shot, Seeded Cracker and Whipped Ricotta

(V, NF)

Courgette Flower, Whipped Salt Cod, Apple, Oyster Emulsion

(NF)

Cucumber Mint Sorbet

(VG, V, GF, NF)

Pan Fried Red Snapper, Squid Ink Linguine, Prawn Bisque,

Courgette, Herb Oil and Seaweed Tuile

(NF)

Chocolate Yoghurt Layered Mousse, Strawberry, Pistachio Crumb

(V, GF)

12 Assiette of Rabbit: Tortellini, Ballotine, Crispy Confit Leg ITALIAN EXPERIENCE

Rosemary Foccacia (VG, V, NF)

Burrata with Red Pepper, Fresh Basil, Aged Balsamic (GF)

Beef Carpaccio, Rocket, Parmagianan (GF, NF)

Olive, Caper and Herb Stuffed Sardines with White Bean Salad (NF, GF)

Primmi:

Ricotta Tortellini, Pea & Mint Puree, Lemon, Pecorino and Beurre Noisette (V, NF)

Papperdelle with Slow Cooked Beef Ragu in Chianti and San Marzano Tomatoes (NF)

Wild Mushroom Risotto with Truffle Oil (VG, V, NF, GF)

Linguine con Vongole with Nduja and Squid Ink (NF)

Secondi:

Sea Bream Fillet with Tomato, Capers and Olive Salsa (NF, GF)

Roasted Salt Cod with Bouillabaisse Sauce and Caramelised Baby Fennel (GF, NF)

Rack of Lamb, Asparagus, Broad Beans, Celeriac Puree, Mint Salsa Verde

Sicillian Rabbit Ballotine of Olives and Capers, Crispy Confit Rabbit Leg, Pea Puree

Beef Sirloin, Borlotti Beans, Caramelized Shallot, Wild Rocket

Aubergine Ricotta Gnudi, Basil Pesto, Crispy Garlic, Charred Tomatoes (V, GF)

Grilled Polenta, Asparagus, Peas, Grilled Courgette, Nasturtium (VG, GF, NF)

Espresso Pannacotta with Baileys Cream and Hazelnut Brittle (V, GF)

Citrus Olive Oil Cake with Coconut Yoghurt Crème (VG, GF, NF)

Plum and Blueberry Frangipane Tart AUTUMN AFTERNOON

Vegan

Harissa and Agave Glazed Aubergine, Tahini Dressing,

Toasted Almonds and Pomegranate

(VG, GF)

Stuffed Vine Leaves with Tomato Bulgur

(VG, NF)

Chickpea and Apricot Tagine, Morrocan Wild Rice

(VG, GF, NF)

Roast Baby Cauliflower in Baharat, Crispy Dukkah Chickpeas, Fennel Puree

(VG, GF, NF)

Slow Cooked Aubergine, Tamarind, Roasted Onion, White Bean Puree

(VG, GF, NF)

Rosewater, Cardamom Baklava with Pistachios, Orange Sorbet

(VG, can be GF)

Chocolate Fudge Torte with Chocolate Sauce

(VG, GF, NF)

Canape Party

Nibbles

Selection of Dips with Chickpea Flatbreads:

Spicy Walnut Muhammara, Baked Chickpeas & Pine Nut, Smoked Aubergine and

Pomegranate, Mint Cucumber Yoghurt, Beetroot Homous with Za’atar

Canapes

Pea and Mint Filo Nests (VG, GF, NF)

Parmesan Biscuit, Whipped Ricotta, Moonblush Tomato and Fresh Basil (V, NF)

Honey Fig and Goats Cheese Puff Parcels (V, NF)

Miso Aubergine, Pickled Ginger (VG, NF, GF)

Tomato Essence Shots, Seeded Cracker (VG, NF)

Crispy Prosciutto Cups, Asparagus, Soft Boiled Quails Egg, Hollandaise (NF, GF)

Coconut Prawns, Keffir Lime Aioli (NF)

Beetroot Cured Salmon on Pea Blini, Horseradish Crème Fraiche, Pickled Cucumber (NF)

Cuttlefish Croquettes, Squid Ink Aioli (NF)

Bowl Food

Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF)

Salmon Cakes with Feta, White Bean Puree

Harissa Chicken Skewers, Preserved Lemon and Cous Cous (GF, NF)

Lamb Kofte, Braised Swiss Chard, Tahini Yoghurt and Buttered Pine Nuts (GF)

Chipotle Pork Belly, Charred Pineapple Sambal (GF, NF)

Dolmades: Stuffed Vine Leaves with Mint Yoghurt (V, NF, GF)

Aubergine Rolls with Walnut and Pomegranate (VG, NF, GF)

Polenta Cake, Gorgonzola and Wild Mushroom (V, NF, GF)

Sweet Potato Gnocchi, Spring Greens and Hazelnut Beurre Noisette (V, NF)

Sweet

Tahini Halva Brownies (V, NF)

Vegan Almond and Orange Polenta Cake with Coconut Yoghurt Crème (VG)

Passionfruit Meringue Tarts (V, NF)

Fig and Rosewater Semolina Cake (V, GF)

Fig and Rosewater Semolina Cake 19 WINTER CHARITY SUPPER CLUB

Sweet Potato and Goats Cheese Gallettes (V, NF)

Honey Roasted Carrots, Labneh, Pistachio Pesto (V, GF)

Pan Fried Harissa Mackerel, Blood Orange Wild Rice and Radish (GF, NF)

Beetroot Gnocchi, Gorgonzola, Walnuts and Sage Butter (V)

Pork Belly, Romesco Puree, Celeriac Fondant, Caramelized Quince (GF, NF)

Upside Down Orange Cake, Honeycomb, Mascarpone (NF)

21 Hot Small Plates

1. Harissa and Agave Glazed Aubergine with Tahini, Almonds and Pomegranate 12. Mussels stuffed with Pilaf Rice and (VG, GF) Pine Nuts (GF)

2. Cilbir: Turkish Poached Eggs with Chilli 13. Korean Fried Chicken Wings with Spicy Butter, Mint Yoghurt (V, GF, NF) Chilli Glaze (NF)

3. Turmeric, Carrot Fritters with Whipped Feta and Sumac (V) 14. Prawns with Chorizo, Chilli, Lemon and Parsley (NF, GF)

4. Chorizo Manchego Croquettes, Chilli Jam, Roast Garlic Aioli (NF) 15. Seared Scallops, Salsify, Blood Orange and Brown Shrimp (NF, GF) 5. Scorched Salmon, Charred Boy Choi, Cucumber Gel, Pickled Carrot and Daikon (NF, GF) 16. Hot Charred Tomatoes with Yoghurt (V, NF, GF) 6. Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire (NF)

17. Deep Fried Courgette Flower with 7. Violet Artichoke, Flaked Cod, Chilli Olive Walnuts, Honey (V) Tapenade, Sun Dried Tomato (NF, GF)

8. Dukkah Roasted Pumpkin, Chestnuts, 18. Salt Cod Tortellini with Mushroom Broth Radicchio, Sumac Yoghurt (V, GF) (NF, GF)

9. Olive, Caper and Herb Stuffed Sardines 19. Wild Mushroom Ragout with Soft Black with White Bean Salad (NF, GF) Polenta (NF, GF)

10. Rabbit Fritters, Black Olive and Pepper 20. Crispy Oysters with Vegetable Pickle and Tapenade (NF) Citrus Mayo (NF)

21. Chestnut Mushroom Carpaccio, 11. Sweet Potato and Goats Cheese Gallettes Caramelized Pear Puree, Broad Beans, (V, NF) Pears (VG, V, GF, NF)

Asparagus, Truffle Goats Cheese Mousse, Almonds, Black Truffle

23 Cold Small Plates

1. Selection of Dips: 10. Cured Mackerel, Pickled Cucumber Spicy Walnut Muhammara (VG, GF), Vermicelli, Apple Gel, Seaweed Crisp Baked Chickpeas & Pine Nut (V, GF), (NF) Smoked Aubergine and Pomegranate (VG, GF, NF) 11. Venison Carpaccio, Parsnip Puree, Baby Mint Cucumber Yoghurt (GF, NF) Beetroots (NF, GF)

2. Honey Roasted Carrots, Labneh, Pistachio 12. Badargani: Aubergine Rolls with Walnut Pesto (V, GF) and Pomegranate (VG, GF)

3. Dolmades: Stuffed Vine Leaves 13. Ricotta Dumplings with Yoghurt Sauce, (VG, NF) Chilli Butter and Pine Nuts (V)

4. Burrata with Pickled Endive, Anchovies 14. Curried Aubergine with Yoghurt and and Hazelnuts (GF) Crispy Onions (V, NF, GF)

5. Pate de Campagne with Onion Confit (GF) 15. Beetroot Salad with Herb Morani and Walnuts (V, NF, GF) 6. Beetroot, Orange and Fennel Cured Salmon Carpaccio, Clementine, 16. Grilled Tuna Salad with Avocado Salad Horseradish Creme Fraiche (NF, GF) and Soy Dressing (NF)

7. Griddled Courgette, Whipped Ricotta, 17. Tuna and Beef Tartare with Kimchi Honey, Pistachio (V, GF) (NF, GF)

8. Asparagus, Truffle Goats Cheese Mousse, 18. Seared Yellowfin Tuna with Green Almonds, Black Truffle Papaya Salad, Nori Dressing and Peanut Gomashio (GF) 9. Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF) 19. Beef Carpaccio, Peas, Pickled Blackberries, Pecorino, Horseradish Cream

SEAS AND RIVERS Fish, Seafood and Shellfish

1. Salmon with Pine Nut, Feta Crust, Sweet 11. Fish Pastilla (NF) Potato Puree, White Bean Pesto (GF)

12. Pan Fried Sea Bream with Harissa and 2. Salt Crusted Sea Bass stuffed with Fennel, Rose (NF, GF) Ginger and Lemongrass (NF, GF) 13. Prawn, Scallops and Clams with Tomato and Feta (NF, GF) 3. BBQ Trout with Tomato, Capers and Olive Salsa (NF, GF) 14. Nduja and Squid Ink Vongole (NF)

4. Smoked Mackerel with Pickled Rhubarb and Horseradish Cream 15. Seafood Paella (NF, GF) (NF, GF)

16. Turbot with Porcini and Bone Marrow (GF, 5. Confit Octopus with Paprika, Saffron NF) Potato, Seaweed Tuile, Ink Aioli, Basil Oil (NF) 17. Roasted Salt Cod with Bouillabaisse Sauce and Caramelised Baby Fennel (GF, NF) 6. Salmon Tacos, Chilli and Pistachio Chutney, Fennel and Red Cabbage 18. Monkfish Ossobuco with Gremolata (GF, NF) 7. Pan Fried Harissa Mackerel with Blood Orange Wild Rice and Radish (GF, NF) 19. Confit Salmon, Marinated Apple and Lemon Verbena (GF, NF) 8. Seared Yellowfin Tuna, Nori Sauce, Papaya Salad (NF) 20. Crab, Prawn and Scallop Ravioli with Bisque Sauce (GF, NF) 9. Skate with Barley Risotto, Prawns and Sauternes Sauce (NF) 21. Pan Fried Red Snapper with Squid Ink Linguine, Bisque, Seaweed Tuile (NF) 10. Spelt Risotto with Squid Ink (NF, GF)

Braised Lamb Shank, Pearl Barley and Mint Risotto

27 LAND Meat Mains

1. Pomegranate Glazed Lamb Shoulder, 10. Pan Fried Calves Liver, Sage, Pancetta, Bulgur Tabbouleh, Roasted Red Pepper Girolle Mushrooms, Spinach Hummus and Za’atar Flatbreads (NF)

11. Calves Liver Sarma (Ballotine), Turnip 2. Lamb Tagine with Apricots and Dates Tops, Caramelized Shallot Puree, Herb (NF, GF) Vinaigrette (GF, NF)

3. Za’atar Crusted Lamb Chops, Caramelized 12. Fattoush: Sticky Tamarind Beef Ribs, Roast Shallot, Jewelled Freekeh with Mint, Pears, Cavolo Nero, Crispy Bread (GF, NF) Pistachio Salsa Verde (GF)

13. Harissa-Marinated Lamb with Mint 4. Braised Lamb Shank, Pearl Barley and Chutney, Pistachios and Yoghurt (GF) Mint Risotto (NF)

14. Chinese Five Spice Beef with Ginger and 5. Beef Manti (Turkish Ravioli), Mint Yoghurt Black Bean (NF) and Chilli Butter (NF)

15. Beef Meatballs with Broad Beans and 6. Lamb Loin, Aubergine Miso puree, Wild Lemon (NF, GF) Mushrooms, Crispy Kale (GF, NF)

16. Lamb Kofte, Braised Swiss Chard, Tahini 7. Papperdelle with Slow Cooked Beef Ragu Yoghurt and Buttered Pine Nuts (GF) in Chianti and San Marzano Tomatoes (NF) 17. Oxtail Stew with Pumpkin and Cinnamon (GF, NF) 8. Stuffed Aubergine Boats with Lamb Mince and Feta (GF, NF) 18. Fillet of Beef with Anchovy, Brown Butter and Wild Greens (GF, NF) 9. Beef Sirloin, Borlotti Beans, Caramelized Shallot, Wild Rocket 19. Rack of Lamb, Asparagus, Broad Beans, Celeriac Puree, Mint Salsa Verde

20. Wood Oven Slow Cooked Lamb Shoulder with Dahl

Pork Belly, Romesco Puree, Celeriac Fondant, Caramelized Quince 29 LAND Poultry and Game Mains

1. Roast Duck legs, Parsnip Puree, 10. Five-Spice Roast Crispy Pork Belly, Apple Pomegranate Reduction, with Orange, and Sweet Potato Mash, Roast Shallot and Fennel and Endive Slaw (GF, NF) Coriander Salsa Verde (GF, NF)

2. Coffee Crusted Venison Loin, Beetroot 11. Turkey and Sweetcorn Meatballs with Carpaccio, Jerusalem Artichoke Puree, Roasted Pepper Sauce (GF, NF) Confit Artichokes, Sherry Jus (GF)

12. Chicken Tah Chin: Iranian Baked Rice 3. Harissa Chicken, Preserved Lemon, Cake (GF, NF) Apricots, Kalamata Olives with Cauliflower Rice, (GF, NF) 13. Baharat Roast Duck Salad, Poached Fig, Sumac Onions, Walnuts and Feta (GF) 4. Pork Belly, Romesco Puree, Celeriac Fondant, Caramelized Quince (GF, NF) 14. Chargrilled Duck Breast with Spring Onion, Pickled Shiitake Mushrooms, 5. Ballotine of Pork Belly, White Bean Garden Herbs and Soy Reduction (NF) Cassoulet and Salsa Verde (GF, NF)

15. Sicilian Rabbit, Potato Puree, Baby 6. Chicken and Garlic Köfte Pide (Flatbread) Carrots, Pistachio (NF, GF) (NF)

16. Assiette of Rabbit; Ballotine with 7. Chicken with Caramelised Onions and Caramelised Shallots, Tortellini with Olives Cardamom Rice (GF, NF) and Capers, Confit Crispy Leg and Pea Puree (NF)

8. Quails with Cannelini Bean Hummus, Pepper and Chilli Butter (GF, NF)

9. Roast Chicken, Kumquat, Black Garlic,

Kale and Avocado (GF, NF)

Stuffed Romano Pepper Garden, Quinoa, Chickpea Puree, Jerusalem Artichokes 31 EARTH Vegetarian and Vegan Mains

1. Salt Baked Celeriac, Pickled Shiitake, Lentils, Walnuts & Goat’s Curd (V, GF) 12. Chickpea Pancake, Roast Butternut Dahl, Chargrilled Raddichio (VG, NF) 2. Stuffed Aubergine with Bulgur Tabbouleh, Pine Nuts, Mint Yoghurt, Coriander Oil (V, 13. Pumpkin Tortellini with Chestnuts and GF) Sage Beurre Noisette (V)

3. Roast Baby Cauliflower in Baharat Butter, 14. Tagine of Artichokes, Potatoes, Peas and Fennel Puree, Crispy Dukkah Chickpeas, Saffron (VG, GF, NF) Pomegranate (V, NF, GF) 15. Fennel Risotto with Dried Chilli (V, NF, GF) 4. Stuffed Romano Pepper Garden, Quinoa, Chickpea Puree, Jerusalem Artichokes 16. Vine leaf pie (V, GF) (VG, NF, GF) 17. Ricotta Gnudi with Courgettes, Walnut 5. Butternut Squash, Chickpea Filo Pie with and Nasturtium (V, GF) Spinach and Pine Nuts (V, VG) 18. Aubergine Ricotta Gnudi with Kale Pesto, 6. Smoked Aubergine and Baked Butterbean Crispy Garlic and Charred Vine Tomatoes Stew with Feta (V, GF, NF) 19. Slow Cooked Aubergine, Tamarind, 7. Braised Globe Artichokes, Capers, Olives, Roasted Onion, White Bean Puree (VG, Freekeh (V, NF, GF) NF, GF)

8. Melanzane Parmagiana (NF, GF) 20. Oyster Mushroom ‘Scallops’, Salt Baked Celeriac, Apple and Hazelnut Vinaigrette 9. Beetroot Gnocchi with Gorgonzola, (VG, V, GF) Walnuts and Sage Butter (V)

10. Turkish White Beans with Lemon, Crispy Kale and Pumpkin Seeds, Pilaf Rice (VG, GF)

11. Stuffed Tomato, Morrocan Wild Rice, Goats Cheese Mousse, Tomato Puree (V, GF)

33 Grilled Halloumi and Pear Salad, Wild Rocket, Crispy Chickpeas, Urfa Chilli Brown Butter SHARING Salads and Sides

1. Roast Butternut Squash and Quinoa Salad 8. Fried Polenta with Rosemary and Salt with Raddichio, Caramelised onions, Feta (V, VG, GF, NF) (V, NF, GF)

9. Warm Egg Salad with Wild Asparagus, 2. Fried Cauliflower with Za’atar and Olive and Chilli (V, NF, GF) Pomegranate (VG, NF, GF)

10. Mejadra: Spiced Rice, Lentils and Fried 3. Orange, Fennel Salad, Shredded Onions (V, VG, GF, NF) Cabbage, Carrot, Pumpkin Seeds (V, VG, GF) 11. Fermented Tomatoes (V, VG, GF, NF)

4. Grilled Halloumi and Pear Salad, Wild Rocket, Crispy Chickpeas, Urfa Chilli 12. Chicken Paillard with Caper Berries and Brown Butter (VG, NF, GF) Roasted Plum tomatoes (GF, NF)

5. Courgette, Feta and Mint Frittata 13. Spicy Thai Beef Salad with Peanuts (GF) (V, NF, GF)

14. Grilled Squid Salad with Capers, 6. Swiss Chard with Tahini Dressing and Pistachios, Chilli, Mint and Lemon (GF) Buttered Pine Nuts (V, GF)

15. Octopus Salad with Potatoes and Olives 7. Fried Vegetables with Garlic Yogurt and (GF, NF) Pomegranate (V, NF, GF)

Honey Cake, Orange Mascarpone, Honeycomb, Ginger Ice Cream

35 SWEETS Desserts and Pastries

1. White Chocolate Cheesecake, Blood Orange Curd, Ginger Crumb and Tuile (V, NF) 10. Sicilian Chocolate Cannoli with Marsala Cream and Pistachio (V)

2. Espresso Pannacotta with Baileys Cream and Hazelnut Brittle (V, GF) 11. Peach and Apricot Frangipane Tart, Amaretto Ice Cream, Cherry Coulis (V)

3. Rose and Cardamom Baklava (VG) 12. Deconstructed Lemon Meringue Pie, Rhubarb Gel, Pine Nut Ice Cream (V, GF) 4. Orange Dark Chocolate Ganache Tart with Tahini Halva Cream, Sesame Brittle (V, GF) 13. Individual Pineapple Tart Tatin, with Coconut and Ginger Ice Cream (V, NF) 5. Spiced Filo custard Parcels, Cardamom Ice Cream, Poached Fig in Lavender Honey (V, NF, GF) 14. Passionfruit Cheesecake with Spiced Pineapple (V, NF, GF)

1. Cinnamon Pavlova, Praline Cream and Fresh Figs (V, GF) 15. Dark Chocolate and Praline Pistachio Katmer: Layered Flaky Pastry (V)

6. Knafeh: Sweet Cheese Pastry with Orange Blossom, Pistachio and Quince Sorbet (V) 16. Vegan Lemon Cheesecake with Hazelnuts and Raspberry Sorbet (VG, GF)

7. Stem Ginger Muhallebi (milk pudding) with Roasted Rhubarb and Basil (V, GF, 17. Vegan Chocolate Fudge Torte with NF) Chocolate Sauce (VG, GF)

8. Torta Caprese (V, GF, NF) 18. Dark Chocolate Mousse, Cocoa Nibs, Passionfruit, Chamomile (VG, GF)

9. Buttermilk Pannacotta, Kefir Lime Crème Patisserie, Sesame Tuile, Coconut 19. Chocolate Yoghurt Layer Mousse (GF, NF)

37 BAKED

Cakes and Breads

1. Hellimli: Halloumi Olive Bread (V, NF) 12. Honey Cake, Orange Mascarpone, Honeycomb, Ginger Ice Cream (V, NF)

2. Lavash Flatbreads (V, NF) 13. Frozen Tahini Parfait and Chocolate Sandwich Cake (V, NF) 3. Pilavuna: Turkish Pastries with Hellim Cheese and Mint (V, NF) 14. Chocolate Babka (V, NF)

4. Fig and Feta Pide (Turkish Filled Flatbread) (V, NF) 15. Tahini Halva Brownies (V, NF)

5. Fennel, Sunflower and Pumpkin 16. Vegan Almond and Orange Polenta Cake Sourdough (V, NF) with Coconut Yoghurt Crème (VG)

6. Baharat Spiced Bread (V)

7. Lemon, Pistachio Mini Loaf Cakes with Pomegranate Drizzle (V)

8. Chai Spiced Cinnamon Rolls with Dried Figs, Walnuts (V)

9. Blueberry, Almond and Lemon Loaf (V)

10. Upside Down Blood Orange Cake (V, NF)

11. Tahini, White Chocolate, Lemon Cake (V)

Buttermilk Pannacotta, Kefir Lime Crème Patisserie, Sesame Tuile, Coconut

Turmeric Carrot Fritters