If you’re looking for incredibly delicious vegan food that doesn’t skimp out on taste or presentation, you have to go to one of @ma.international's dinners. 🌱
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Chef Tina Barrat cooks up mouthwatering plant-based menus like her recent “eat the rainbow” dinner in collaboration with Eat FRESH. 🌈⠀
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This six course meal included:⠀
[ORANGE] pumpkin ravioli with sundries tomato pesto;⠀
[PURPLE] beetroot terrine and pickled red cabbage with dill creme fraiche;⠀
[RED] red bell pepper pizza with smoked ‘cheese’; ⠀
[WHITE] fennel carpaccio with marinated button mushrooms and cauliflower risotto;⠀
[GREEN] garden baby leaves, fresh herbs, and raw basil bread;
[RAINBOW] a surprise dessert I’ll show you in my next post!⠀
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#thisgirlabroadeats
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