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Happy valentines – French kiss | Raw

Serves about 4 People You Need For the cheese 1 cup pine nuts, soaked for 1 – 2 hours 2 cups cashews, soaked for 1 – 2 hours ½ cup pure water 1 tbsp nutritional yeast ½ capsule pro-biotic For the kiss 14 red basil leaves 8 sun-dried tomatoes 12 black olives – pitted 1 orange, peeled and segments For the garnish Couple of fennel buds Dehydrated tomato rose Method For the cheese Blend all ingredients in Vita-Mix until smooth and creamy. Transfer it into a glass bowl, (the bowl needs to be twice the cheese mixture size) with cloth…

February 11th, 2011 by Raw news bot
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Boysenberry & Blueberry Ice Cream | Raw – VALENTINES SPECIAL PROMO: 50% OFF WHEN ATTENDING BOTH CLASSES!!! 

Serves about 4 People You Need 200 Grams cashews 1½ cups of pure water 2 Dates, pitted 1 tbsp coconut oil 2 tbsp honey or agave 1 Banana, peeled 1 cup boysenberries 1 cup blueberries 3 cardamom pods, slightly crushed 1 Vanilla bean, scrapped Method 1. Place all the ingredients together in a Vita-Mix except for the cardamom pods and blend until smooth. 2. Transfer to a bowl, stir in the cardamom pods and place it in the refrigerator. After about 20 minutes, take the bowl out, remove the pods and pour the mixture into an ice cream maker. 3….

February 8th, 2011 by Raw news bot
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Matthew Kenney Classes – Melbourne:: FEATURE EVENT

Elements of Raw Cuisine – Exclusive Weekend Culinary Training for Chefs – with Chef Matthew Kenney (U.S.A.) Join muliti-award winning chef, 105degrees Culinary Academy Director, restauranteur, and author Matthew Kenney on his first visit to Melbourne, Australia this May! Dates: Wednesday May 4, 2011 (Evening Raw Desserts Class), Saturday May 7 & Sunday May 8, 2011 (Weekend Raw Culinary Training) Based in Melbourne at the: Botanical Cuisine Studio Kitchen – 4 Lord Place, Richmond, VICTORIA, Australia, 3121 Google Map Open to 25 student chefs, only 9 places remaining! (all bookings required by March 31st, 2011) Chef Matthew Kenney will be…

February 3rd, 2011 by Raw news bot
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Becoming a botanical culinary philosopher

I have been a chef for 13 years, but I have never really considered myself a chef, only a food lover and more of an artist and a thief. An artist, because I have the opportunity to assemble any recipe with whatever inspires me – almost like an artist with their canvas – this of course being my plate! A thief, because as a chef I love to change dishes from other cultures by adding my own personal flavours and flair which makes for a completely new, unique and exciting dish. When looking back, I can distinguish three important points…

January 31st, 2011 by Raw news bot
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Your personal raw chef at the Botanical Confectionary Workshop

WORKSHOP – Botanical Confectionary Workshop: Sassy Sweets & Seductive Sin-Free Desserts … From the moment you enter the venue, you will experience how to make: 5 Raw Dessert Demos and Tastings Desserts that are good for you? Yes, it’s true! In this workshop, you will learn how to create five simple raw, plant-based Botanical desserts that tempt and delight your palate including Refreshing Strawberry Granita, Salt of the Earth, Panna Cotta and Blueberry Flan with Lavender Syrup & Triple-Candied Citrus. Easy, Raw Gourmet Dessert Demo by Your Local City Hosts Experience what your local host has to offer… easy, tasty…

January 27th, 2011 by Raw news bot
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Your personal raw chef at the Botanical Culinary Experience – DINING & CLASS

DINING & CLASS – Botanical Culinary Experience: an all out dining, drinking & degustation showcase featuring live chef presentations & organic, seasonal, living food ingredients… … From the moment you enter the venue, you will be treated to an: 8 course Botanical Cuisine Degustation Menu 8 carefully planned out dishes and drinks to satisfy all your senses and expose you to the beguiling possibilities of raw living Botanical Cuisine. Comprehensive Botanical Cuisine Summer Tour recipe booklet containing all recipes, techniques, articles, and images To accompany your dining experience, you will receive a comprehensive hard-copy booklet, and a PDF eBook copy…

January 22nd, 2011 by Raw news bot
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Raw Class Series Across Australia – Feb. & March 2011

Perth – February 19th & 20th 2011 Adelaide – February 26th & 27th 2011 Gold Coast – March 2nd 2011 – SOLD OUT Byron Bay – March 5th & 6th 2011 Brisbane – March 9th 2011 Sydney – March 12th & 13th 2011 Melbourne – March 19th & 20th 2011 BOOK NOW Botanical Cuisine is a new approach to food preparation and presentation. It is a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting. Previously exclusive to the kitchens of founder Botanical Chef Omid Jaffari, this Summer…

January 15th, 2011 by Raw news bot
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Fields of Dreams | Lavender Farm – Hepburn

The harvesters work along the rows of lavender bushes, take an armful of lavender, and then saw through the stems with a hand sickle. The bunches are hung under the verandahs of the house to be dried by the sun’s heat under the metal roof… It looks and smells divine. Happy 2011… Busy Bees… Reserve Your Space Now to Study with Botanical Chef Omid Jaffari in Summer 2011 Perth – February 19th & 20th 2011 Adelaide – February 26th & 27th 2011 Byron Bay – March 5th & 6th 2011 Sydney – March 12th & 13th 2011 Melbourne – March…

January 6th, 2011 by Raw news bot
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Botanical Cuisine Australian Tour – Summer 2011

Botanical Cuisine is a new approach to food preparation and presentation. It is a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting. Previously exclusive to the kitchens of founder Botanical Chef Omid Jaffari, this Summer 2011 you’ll experience food like none other when you attend the Botanical Cuisine Tour. Botanical Chef Omid brings his passion for food to the table, showing you how pure ingredients are used to create simple yet elegant dishes that appeal to all your senses. Reserve Your Space Now to Study with Botanical…

December 21st, 2010 by Raw news bot
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Botanical Cuisine Tour – travelling through southern Australia this spring 2010

Botanical Cuisine is a new approach to food preparation and presentation. It is a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting. Previously exclusive to the kitchens of founder Chef Omid Jaffari and lifestyle coach Kate Quinn, this spring you’ll experience food like none other when you attend the Botanical Cuisine Tour. Together, Omid and Kate bring their passion for food to the table, showing you how pure ingredients are used to create simple yet elegant dishes that appeal to all your senses. Visiting Melbourne, Adelaide, Perth…

September 22nd, 2010 by Raw news bot
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