A guest post by Shay Har-Tzion
Borsch it’s a sour broth made of vegetables and used a lot in Romanian Jewish cuisine.
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…