Christmas menu: Vegetarian
Sausage rolls may be off the menu but these pecan, cottage cheese (or tofu) ones, flavoured with herbs and encased in flaky puff pastry, will go down well with drinks, along with make-ahead blinis, to be topped just before serving, with goat's cheese, honey and micro greens.
To follow: a beautifully balanced main from Jimu Abraham, executive chef at the Heritage Auckland. His chickpea cakes are served with avocado mousse, a silverbeet and fennel saute and tomato salsa.
To finish, a luscious gluten-free dark chocolate, cherry and coconut cheesecake (the base can be made the day before).
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