TRENDS
Raw food
London's coolest new dining trend
You've heard of the Naked
Chef. Now meet the Raw
Chef. Chad Sarno is the
Jamie Oliver of vegan
cuisine, and he's the chef
at Shoreditch's Saf, the capital’s fi rst
botanical fi ne dining restaurant. If you
see still see vegan food as something a bit
'brown sandals' Sarno is set to challenge
your preconceptions. Using the purest
seasonal, 100% botanical ingredients,
locally sourced and organic wherever
possible, with no animal, dairy, wheat,
sugar or refi ned ingredients, he creates
food that tastes seriously hot – even
THE RAW
though most of it is served cold.
LASAGNE
For more go to
safrestaurant.co.uk
CASHEW HERB BOURSIN
Cashews soaked for 12-14 hours,
mixed with probiotic water and
wrapped in cheesecloth for 12-14
hours. Mixed with onion, chives,
parsley, oregano, shallots, nutritional
yeast, nutmeg and black pepper.
RAW MUSHROOM TAPENADE
Chanterelle and baby oyster
mushrooms tossed with shoyu soya,
olive oil and fresh rosemary.
TRUFFLED OLIVE RELISH
A blend of pitted, chopped Sicilian
green olives and Kalamata olives with
minced garlic and tarragon drizzled
with black truf_f_l e oil.
14 | add lib
the hip list issue 7 copy versio2 2 26/6/08 17:32:15
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