Looking for a little sweetness this week? We’ve got a gorgeous fruity treat to have all for yourself – or share with loved ones. A few simple pantry ingredients turn into edible art.
If you have some time on your hands, this is a bit creative and a lot delicious! Here’s the recipe from Heaven Leigh & Brooke Ng of Sydney’s iconic plant-based eatery - Bodhi Restaurant Bar.
Apple Rose Twists with Raspberry
◦ 1 red apple
◦ 2 frozen puff pastry sheets
◦ 200ml water
◦ 3 tbsp raspberry jam
◦ 3 tbsp sugar
◦ 1 tsp lemon juice
◦ Icing sugar
◦ Fresh raspberries
A bit about Bodhi: Bodhi Restaurant Bar has been feeding people delicious plant-based yum cha and Asian cuisine for more than 30 years. Located in Sydney's lush Cook + Phillip Park and set under beautiful Moreton Bay fig trees, Bodhi is run by third generation restaurateur and vegan entrepreneur Heaven Leigh, whose passion is for living and sharing a sustainable, conscious, plant-based lifestyle. Checkout Bodhi’s amazing delights: website & instagram.