Spring Plate with fer­mented cashew cheese

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

Herald­ing the start of spring and the mi­cro-sea­sons, this dish in­cor­po­rates 14 raw and cooked spring veg­eta­bles with colour­ful leaves, cheese (made from fer­ment­ing cashew nuts with nat­u­ral yeast). A plate of gar­den per­fec­tion in­deed.

Grey Ja­panese paper dye­ing plate from HULS.

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