The Botanic Gardens Restaurant is hosting Produce to Plate Dinners (on the last Thursday of each month) with the chef creating a bespoke menu focusing on a single, seasonal, local ingredient. A four course menu will be served, alongside matching wines with the chef onsite on the night to walk you through the menu.
We were invited to the first Produce to Plate Dinner showcasing Pomegranates.
Wondering how to use pomegranates in your dishes? Click here for the recipe for the above pictured Carpaccio of kingfish, shaved fennel, plum, pomegranate and dill.
The dinners are running from 28 May through to 29 October 2015.
For more information about The Botanic Gardens Restaurant Produce to Plate Dinners visit their website.
* This sponsored feature is brought to you in partnership with the Trippas White Group.