Macadamia and Beet Agnolotti

With wilted rainbow Swiss chard, roasted pickled beetroot, Jerusalem artichoke, Savoy cabbage cream, lemon-thyme caper dressing, and hazelnut Parmesan. This dish was super healthy and the cashew filling was absolutely delicious. The Swiss chard, which is usually bitter tasting, was delightful and perfectly cooked. I wasn’t completely full after eating this though.

Beautifully presented, the agnolottis are tender and tasty, you’ll want more