Rather than big pink cupcakes, lollies, marshmallow hearts and strawberries dipped in chocolate, try adding touches of pink to your dishes like pink rhubarb, sour cherries or perfectly pink lamb. We think this year we're all about avoiding the Valentines overkill (although we won't deny, we do still like the big pink cupcakes, marshmallow hearts and strawberries dipped in chocolate!)
Here's what has been coming out of our tasting room love nest recently...
dark chocolate and salted caramel verrine
poached scottish salmon
with lightly pickled ribbons of cucumber and pink rhubarb
wasabi pea crusted rack of lack
chargrilled quail with pickled rapsberries and pear
juniper seared duck with sour cherries and rosemary
Happy Valentines Day to all!