Jon’s approach to food..

Jon describes himself as a student of modern cuisine with an emphasis on learning about and reinventing locally-sourced ingredients. He is also rooted in a culture of freshly-ground spices for EVERYTHING.

He takes great pleasure in people ENJOYING his food!

We will be posting a lot of his creations here but this is just a tiny tester of some seasonal autumnal tastes.

These dishes were created in his time at Mocan Green and Grout. Everything is made from scratch- no cheating!

Roasted parsnip, carrot and rainbow beetroot on a bed of quinoa with hazelnut butter and marinated chevre

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Beetroot and Leek Soup with hand-made Labneh and Dukkah served with rye and caraway bread

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And dinner last night in our backyard was Nori wrapped salmon, nori rolls with sauteed cauliflower, mushroom, pinenuts and some little flowers from our garden. 

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Next post:  To market, to market.. to forage?

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