A guest post by Shay Har-Tzion

This is a browned butter, chestnut, sage and wild mushroom risotto with a cafe au lait cream folded through.

Kelsey Wills I have my Honours in Fine Art and have a passion for cooking. I combine my love for art and cooking by creating interesting and flavourful dishes. I believe that you eat with your eyes, therefore, I aim to treat every dish I create, as I would an artwork. Ingredients should be celebrated…

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