The vegetarian dish that proved it can absolutely be the star of the table – roasted pumpkin and cauliflower with cashew cream and red onion chutney
Another stunning dish from Chef Georgie Rogers' last lunch service at Angoves Vineyard Kitchen in McLaren Vale — roasted pumpkin and cauliflower on silky cashew cream with red onion chutney, crispy shallots, chilli and pine nuts. Here's how to make it at home.