Delicious doughnuts with roasted strawberries and Tellicherry black pepper.

Dark chocolate, peanut butter, and raspberry chia jam cups. It’s like a peanut butter and jelly sandwich in a chocolate shell. Vegan, gf

Miso ramen bowl with Tellicherry black pepper tofu, shimeji mushrooms and pak choi.

Soft, chewy coconut milk caramels with a kick from Tellicherry pepper.

Vegan spinach pancakes with lemon zest cream cheese, candy beetroot and black sesame seeds. Fluffy, savoury, delicious.

Luscious chocolate & almond butter banana bread that tastes even better the next day!

Beetroot burgers with black garlic mayo & oven baked chips.

Beautiful fluffy lemon-ricotta pancakes that are ready in no time!

Gado gado – Indonesian mixed vegetable salad with crispy tofu and a decadent peanut sauce that is made from scratch.

Pear, candy beetroot & orange salad with toasted pine nuts and a macadamia nut butter emulsion.

Socca flavoured with oregano and topped with roasted almonds, capers, cherry tomatoes, avocado, basil and balsamic vinegar.

Fig and banana smoothie bowl that is utterly delicious.

Avocado hummus with a pinch of cayenne and crispy tortilla chips.

Coconut chia seeds pudding with raspberry jam, mango and coconut flakes.

Gingery soba noodles with broccolini, cucumber and sesame seeds.

Skillet roasted potatoes in a chunky Moroccan chickpea tomato sauce, served with plain yogurt, fresh avocado & crispy pine nuts.

Beetroot pasta with lemony arugula and garlic chips. Fresh, indulgent comfort food at its best.

Kimchi rice bowl aka bibimbap filled with all sorts of goodies.

Roasted pumpkin, thyme-mustard white bean spread & pea shoots served on nettle bread.