Still life of eggplants and kumra with fresh herbs

Bread bakery Wellington

Fresh Bread Wellington Bakery

Fresh pomegranates and bitter limes

Pears cooked in brandy sauce with cream and lemon rind

Home made yogurt

Cooking whisk

Making chocolate truffles

Goldern peaches and honey syrup

French Toast with icing sugar and sweeten cream

Pena Cota with grapefruit glaze and fresh mixed berries

Frozen sherbit cream glaze and fresh black berries

Hand Made chopping boards

Mediterranean Couscous

Seafood festival Southland

WellBeing Magazine

Toastie sandwiches, asparagus spears, crispy bacon and cherry tomatoes with mixed herbs

Vegan Anti Pasta board of delights

Portobello Mushrooms served in a skillet with thyme, white wine and pesto and tapenade

Friday breakfast, poached eggs, avacardo with fresh Genoese pesto on sour dough with coffee

Caprese strawberry salad on sour dough baguette with maple syrup and balsamic vinegar

Freah Bosc pears on a white plate

Sardines in a tin

Tamarillos, Tree Tomatoes with lemon

Dried foods, Fettuccine pasta

Dried Asian Mushrooms, Wood Ear Fungus

Dried foods, Mixed wild rice

Pickle Onions

Cold cut meat and pickle onions, photograph

Yellow Tomatoes and Pesto

Asparragus Soup with sour feta herb rolls and Genoses pesto toast

Vegan Spinash Muffins with Genoese plant base pesto

Malt and Rye bread with cherry tomatoes, salami and onions and olives

Wooden cooking utensils

Mushrooms and spices

Fresh Red Cabbage

Leeks and a chopping knife

Fresh figgs yogurt and coffee

Fresh Eggplants



Website content is subject to Copyright 2019 | All Rights Reserved Raoul Butler