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Blog: A Low FODMAP Life
  • Reason to Celebrate
Reason to Celebrate
Photograph of low FODMAP king crab and caviar toasts

Today is our 19th wedding anniversary. It’s an occasion we celebrate with devotion and we go out of our way to make it as special as we possibly can for each other. This year we’ve spent the day cooking a beautiful meal together, enjoying each other’s company and reflecting on the year that’s been. 

And what a year it’s been.

It was nearly twelve months ago that we came up with the idea to create a range of low FODMAP convenience foods and SOME Foods was born.

Photograph of low FODMAP oven baked barramundi steaks with a shrimp & burnt butter sauce, sautéed green beans and a parenthesis of purple heirloom carrot purée.

And here we are, on the cusp of launching our first range of products.

So today is a double celebration.

No convenience foods today though - this celebration deserved having everything cooked from scratch.

Here’s the menu.

Entrée: Tasmanian salmon caviar and king crab with a parsley, lemon zest & green chilli pesto on homemade toasts.

Photograph of low FODMAP chilli chocolate pots with champaign & saffron poached mandarin

We paired this with a glass of Kimbolton Wine's Sparkling Sauvignon Blanc.

Main course: Oven baked barramundi steaks with a shrimp & burnt butter sauce, sautéed green beans and a parenthesis of purple heirloom carrot purée, accompanied by a glass of Heartland Wine's Pinot Gris.
(Parenthesis - I know, right?! But apostrophes and commas have been done, and a parenthesis does tie in with our logo...)

Dessert: Chilli chocolate pots with champagne & saffron poached mandarins, which we enjoyed with a glass of Ben Pott's 2012 Lenny's Block Cabernet Sauvignon.

We are now full, content and ready for all the coming year has in store for us.

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