Having so many friends in the food industry, I never know where I might end up!  Thanks to Wendy for the invite!

This morning I found myself at James St South Cookery School learning about how micro herbs and cress can be more than just a garnish to a dish.  These little guys really pack a punch when it comes to flavour.  The range of flavours they have to offer are incredible.  So many chefs use them to dress a plate (sometimes as an after thought).

Paul & Franck from Koppert Cress where educating the chefs (and me) how they can be used as a flavouring and not just a garnish.