#chefseries / October 2017 – Summer Vegetables Broth
Baby corn, Bok Choy, Carrots, Capsicum, Chives, Edamame, Eggplant, Enoki mushrooms, Hatsuka radish, Kohlrabi, Lady’s fingers, Snow peas, Shallots, White Shimeji mushrooms, Zucchini.
The first dish from our personal book of recipes, Summer Vegetables Broth. Made with 15 different vegetables doused in a rich umami konbu broth – it was light, refreshing and very moreish.
This bowl was bought from Artha Ceramics during our holiday in Ubud, Bali. It’s organic yet gracefully cast edges caught our eye. Along with a clean, rough brush of paint, it makes a beautiful piece.
The monochrome flask decorated in quick, skilful strokes of black on white came from Gaya Ceramics. One of our best buys from the trip. We reckon we’ll be using it a lot for broths and sauces alike.
Catch the next recipe at the end of November.
Recipe and dish: Le Chef Boyfriend
Photography and edits: Myself