Food Styling Workshop with Billy Law
Mains consisted of succulence and dynamic varieties such as haloumi with chilli and a zucchini dressing, figs stuffed to the brim with goats cheese then served with a wrapping of prosciutto, organic chicken with spiced nuts and apple, sirloin tagilatta with whole potatoes and assorted greens along with a tomato salad.
So there you have it! A morning and lunch well spent. Thank you Billy for creating the workshop, it's definitely an opportunity that I've been grateful to have come across by.
A Table For Two