nature series: plant magic, byron bay
an evening of nature, ritual & soul food.
anamundi studio // erin lovell rinder // om cade
photography by isabel sasse
local young jackfruit, slow-cooked in house-made coconut milk, w/ pandanus leaf and freshly ground curry paste.
sri lankan dahl
red split lentils simmered in a homemade curry paste and coconut milk.
north indian ‘babaganoush’
smoked eggplant, tamarind, coriander and spices.
south indian papaya salad
shredded local green papaya, toasted coconut, greens, curry leaves tempered w/ south indian spices.
rose & fennel pollen rice
steamed basmati rice, fennel pollen and rose water.
fig, almond & ginger chutney
slow cooked figs, dates and ginger w/ toasted almonds.
purple carrot & coconut chutey
roasted purple carrots and coconut flesh, tempered mustard seeds, asafoetida, curry leaves.
cashew & pink pepper dukkah
hand-ground whole spices, toasted cashews and sweet rose pepper.
oven roasted lemon-salted kale chips.
inspired by travels through sri lanka and india.
nothing from a jar or can, all homemade from scratch using whole organic ingredients.