KERB Alumni, Poké, have launched their first ever recipe book!
Uncovering the secrets behind those delicious Hawaiian sushi bowls.
While co-founder Guy Parson’s ventured off to lick ice-cream round the world (see project ‘Guyscream‘), Celia Farrar set up new stall ‘Polu Poke‘ with us this year.
Citrus salmon with yuzu koshu dressing
Spicy ginger tuna with Asian guacamole
Butternut squash with peanut furikake + chilli ginger dressing
Across ALL our kerbs.
Want to try it? See when Ceilia’s trading HERE.
Buy the book here.