We created this special smoothie during one of the coldest weeks of winter. We'd justreceived some new merchandise from Unicorn Superfoods (we use their dragon fruit powder to add a pretty pink colour to some of our raw desserts instead of food colouring) and were keen to create a drink around theirTropicana superfood blend.
At this year's Flavours of Echuca Moama Festival, Chef Phil created a wild mushroom salad with local hazelnuts and a sherry dressing. He prepared the dish on stage as part of a cooking demonstration at the event. Here is the recipe if you'd like to re-create it yourself.