On Sunday the 10th of September we held a small fundraising ‘Spring Gourmet Lunch’. The lunch for ten guests took place in the Valley and included a tour of the Sanctuary to meet our residents.
The main course of the lunch was made by Botanik Kitchen and kindly
donated by Andrew Thompson. Culinary master Pete Blake provided the amazing entrees and desserts. The meal was also accompanied by a selection of vegan wines. We were
fortunate to have a sunny yet cool day and the lunch was served under fairy
lights in the Valley’s barn.
Entrée was a delicious
mushroom potato topped pie, followed by a main of quinoa and thyme stuffed
squash with a sweet potato puree and balsamic glazed brussel sprouts. The
highlight of the meal however was sticky date pudding with coconut ice cream,
after which attendees had plenty of energy to tour the Sanctuary and engage
with the animals.
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| Mushroom & Vegetable Pot Pies by Pete Blake |
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| Stuffed Squash by Botanik Kitchen |
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| Sticky Date Pudding by Pete Blake |
We thank all those who assisted on the day, provided the delicious food and purchased tickets – funds raised were used to cover our ever present vet costs.
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