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.
Serving up:
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.