Yesterday I ran the Simple Entertaining one day course. It’s the first time I’ve run a one day course teaching a raw food fine dining menu in a day.

It was derived from the philosophy that you can create delicious raw food fit for entertaining friends and family with just a blender and a few kitchen items.

Granted that my idea of Simple Entertaining isn’t as simple as a bowl of spiralised courgette, but the simplicity comes from the amount of equipment required, the methods used and the amount of time the menu takes to prepare. Although ‘simple’ doesn’t mean boring.

If you’ve ever eaten a professionally made raw food meal, you’ll know that restaurant quality raw food can require a lot of time and expensive equipment. It’s true that professional raw food chefs can have quite a bit of kitchen kit and use lots of different techniques to craft their food. It’s one of the aspects I absolutely ADORE about this type of cuisine and I teach much of it in my professional programmes.

However, this one-day course showed how to make a four-course meal that was totally achievable even if you are a raw food novice – yet still impressive.

Over the day, we looked at methods for getting lots of flavour into the recipes, plating techniques, tips on serving and simple style ideas to WOW your friends who may be skeptical about ‘your diet of carrots’. We created four impressive courses in a day – although much of this menu could be prepared in advance and kept in the fridge or freezer until needed. The menu was entirely raw, plant-based and free from refined sugar, dairy and gluten.

Here’s some of the photos from the day. Plating by participants – Carly and Francoise who impressed themselves with what they made. There was lots of smiles, laughter and happy dances as they saw their plates take shape.

Appetiser: Green apple and spinach soup, fennel cappuccino

The soup was served in a small jug on the side and designed to be poured in front of the guest.

Entrée: Celeriac linguine, sun-dried tomato and basil pesto, truffle cream, olive crumb, fermented pickled shiitakes, mushroom tea


Dessert: Chocolate ganache tart, vanilla ice cream, cherry sorbet

To finish: Bitter chocolate fudge


Here’s the menu  …

MENU
Appetiser: Green apple and spinach soup, fennel cappuccino
Entrée: Celeriac linguine, sun-dried tomato and basil pesto, truffle cream, olive crumb, fermented pickled shiitakes, mushroom tea
Dessert: Chocolate ganache tart, vanilla ice cream, cherry sorbet
To finish: Bitter chocolate fudge


These are Francoise Murat’s closing thoughts….

“OMG! I just came back from this course, waow! This simple entertaining workshop requires no special equipment but it is amazing in its complexity of flavours, textures and aromas. Believe me when I tell you that I am the type of slapdash cook that does not create beautiful food….. but…… today I surprised myself. This green apple and spinach soup with fennel foam is 20 out 10 on flavour, and it looks just stunning! I now feel confident to entertain my vegan friends next weekend, and that’s only after one day. Thankyou Deb!”

Awe, thank you Francoise. That’s what I’d hoped.


If you can’t get to a raw food restaurant, why not hold your own RAW POP UP evening with family and friends and join us for next Simple Entertaining course?