Cornetti will be among the pastries served each morning at The River Cafe Cafe.
We love the summer, we love the produce, she drawls in her mellifluous Transatlantic tones.
You say goodbye to one fruit or vegetable and hello to another.
Photo: Matthew Donaldson
Right now youre saying hello to the melons, the zucchini…
The interiors of The River Cafe Cafe echo the main restaurant.
Grilled peppers, a River Cafe (and now River Cafe Cafe) staple in the warmer months.
Cornetti will be among the pastries served each morning at The River Cafe Cafe.
Wines will be available by the glass at The River Cafe Cafe.
The River Cafe Cafe will be walk-ins only.
(A compilation of the interviews in book form is currently in the works with Simon & Schuster.)
The interiors of The River Cafe Cafe echo the main restaurant.
Many of The River Cafes best-loved puddings are on the menu at its informal sister site.
(The YBAs studio neighbours the Cafe.)
Here, in honor of The River Cafe Cafes opening, Rogers shares some of her favorite summerrecipes.
Grilled peppers, a River Cafe (and now River Cafe Cafe) staple in the warmer months.
Raspberry Sorbet
Serves 6
The riper the raspberries, the better the sorbet.
Cut the lemon into 1cm (12-inch cubes), removing any seeds.
Put the lemon into a food processor with 350g of the caster sugar.
Wines will be available by the glass at The River Cafe Cafe.
Blend until pureed with visible bits of lemon skin.
Add the raspberries, then blend again until well mixed.
Cut each zucchini at an angle into 3-4 slices.
The River Cafe Cafe will be walk-ins only.
Cook until all the water has been absorbed and the zucchini are soft.
Preheat the oven to 110 degrees Celsius or the lowest temperature.
Put the tomatoes on a baking sheet, side by side.
Many of The River Cafe’s best-loved puddings are on the menu at its informal sister site.
Season well with salt and pepper and drizzle with half the olive oil.
Top each tomato with a thin piece of garlic and basil leaf.
Roast in the oven for two hours 30 minutes.
Every 30 minutes, gently flatten the tomatoes with a spoon, releasing their juices and concentrating the flavor.
Carefully remove from the oven and serve at room temperature, drizzle with the remaining olive oil.
