It’s quince season

I love smell of quince. I’m looking forward to have it this time of the year. Conversely to the aroma, they are tuff, dry taste when you try it raw.

I cooked them as savoury with yuzu, Mexican mint, organic sugar, vegetable dashi broth and salt.

Additional, Mexican mint has great aroma, it smells like tarragon and mint, a hint of vanilla.

You will try this sauce with a rulade dish, at my vegan dinner pop up at Burdock & co. 18th October.

This is the last pop up 2022. Don’t miss it. Tickets link is here