We have added a few new vegetarian items to our conference catering menu today:

 

Mini Spankopita Parcels

Homemade Black-bean and Tofu Spring Rolls with Plum and Coriander Dipping sauce

Tomato, Mozzarella and Basil Risotto Cakes

Refried Bean and Smoked Cheddar Empanadas with Sour Cream Dipping Sauce

Spanish Style Tortilla with Smoked Tomato and Shaved Manchego (gf)

Grilled Capsicum, Basil and Goats Cheese Crepe topped with a Tomato and Coriander Salsa (gf)

Spiced Potato, Lentil and Pea Patty served with Eggplant Relish and Yoghurt (gf)