Gnocchi originates in Northern Italy, where the colder climate is better for growing potatoes than grain.

It is usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses. Traditionally gnocchi are made from potatoes but we can find variations using parsnips, carrots or sweet potatoes.

Our version of this Italian delicacy is presented as a main course dressed in rich creamy cashew based sauce and brewers yeast which gives imparts a cheesy aroma to the dish.

Although pasta is not the first thing that comes into mind while talking about greek cuisine, it has been a part of it since centuries.

Pseftopetino is a traditional dish originating in Lemnos Island. It consists of very characteristic elements of greek cuisine: aubergine, tomato and garlic. It also carries notes of allspice and fennel seeds. Originally this dish is made using greek pasta called ‘flomaria’.

We decided to use substitute flomaria for something similar in appearance – tagliatelle pasta. In order to accentuate the freshness of the dish, we decided to finish it off with juice and the zest of lemon.

The evolution of corn (or maize) dates back 9,000 years and has been a staple of the Americas for Centuries.

Originating in Southern Carolina and the coast of the Georgia, this dish is traditionally served with shrimps or catfish .

Our version is with another creole staple – beans. This dish combines creamy polenta, the acidity of fresh tomatoes, the complex flavour of cajun spice and the bite of white beans. It is a recipe to feed your hunger and your soul – just as soul food should do!

Tagine is the name of the dish and also the pot in which it is made. It was historically used by the nomads in North Africa as a portable oven.

Moroccan Tagine is a combination of sweetness, savouriness and spicyness. It’s a thick stew made with vegetables delicately cooked to perfection, often with addition of dried fruit and counterbalanced by savory flavour of olives. It is quite frequently served with side of couscous.

We decided to serve use locally produced quinoa and thereby created a gluten-free version of this dish. Our tagine is perfumed with heating cinnamon and the sweetness and texture was achieved by using medjool dates.