002. Moroccan Garden

Inspired by my plant-based roots, this dinner was an ode to spice, texture, and veggies cooked with care. You wouldn’t believe it, but everything on the menu was vegan – from the tofu tzatziki, eggplant with black garlic sauce, to the slow cooked tagine served right from the pot. Dessert was unexpected and unforgettable (and one of my absolute favorites): turmeric panna cotta with a blackberry coulis & curried pumpkin seed brittle.