The Colours and Flavours of Autumn

Organic Porcini Risotto Sito

October in London is always somehow exciting: colourful leaves are starting to fall all around Hyde Park, Frieze has just given us that artistic inspiration needed to get through a cold winter and, most of all, temperatures are stable and hopefully will remain so for a while. The colours and flavours of Autumn are amongst the most exciting in the kitchen: think of the smell of fresh porcini, the brown richness of chestnuts, the acidity of a pomegranate's red, or the beige shades of hummus.

If nature has given us colours, we at Rose & Mary try to reproduce them faithfully. We have put in a lot of effort in trying to best portray our dishes as naturally as possible. We style the pictures with our ingredients on the side, in a triumph of colours that renders the experience in a fuller and more effective way.

Think of how a green vegetables soup represents the season as well as a superfood bowl: warm and cosy, through the bitterness of kale and its antioxidant properties. They both visually remind you of that dark shade of green of those last few leaves that are about to turn brown. Another seasonal shade is the brown Organic Porcini Risotto - which is likely to be the king of the season in Piedmont, where Porcini mushrooms are picked right after a heavy rainstorm. We at Rose & Mary make it a healthy option with organic brown rice, a smart rice that eases your metabolism. Last but not least, the red of our pomegranate panna cotta, a dessert that is turning the most skeptical amongst you into huge fans. Just like those red leaves from that maple tree.

A palette of colours and flavours for the month.
Artistically yours,
The Rose & Mary Team

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