The name says it all but that is the name we got when we found the recipe and while these look very simple, the flavours are wonderful. Additionally, not a particularly heavy sweet so if you have had a filling … Go to the item
Stuffed courgettes
An excellent side dish with a difference, almost a vegetarian dish in its own right. Courgettes topped with pine nuts, sun dried tomatoes and bread crumbs. The sun dried tomatoes give an intense flavour burst, which is probably what makes … Go to the item
Lemon layer slice with raspberries
We first tried this new sweet at the Ty Canol Gardens Bonfire Party in November 2016 before offering at subsequent corporate events. This sweet layers butter biscuits with mascarpone based filling with lemon zest and curd and then topped with … Go to the item
Chocolate cake
For those of you who have tasted it, you might understand why this writer would say, “There’s chocolate cake and then there’s Viv’s chocolate cake.” This cake is soft and moist with an intense chocolate flavour. One of our favourites … Go to the item
Stollen slice
Our Stollen slice was first served in a couple of buffets over Christmas 2016 and went down exceedingly well. We have baked one for our own family to enjoy over the Christmas season but will probably be offering this in … Go to the item
Savoury crescents
The photo shows a selection of our canapés, ready to be delivered to a wedding reception in the sun by our staff. Our savoury crescents (the three pastries towards the back of the slate) can be filled with meat or … Go to the item
Mediterranean salad with balsamic and lemon dressing
We often use this salad when we offer Italian themed main courses. An excellent accompaniment for such dishes.… Go to the item
Asparagus and mushroom en croute
We love en croute dishes and this is one of our vegetarian options, often served alongside meat based en croute dishes with salads.… Go to the item