Quiche, 3 ways: Trout and cream cheese*Mushroom and gruyere
Salami and olive
Portugese dark, light, and medium-bodied beers
Shiraz from Stellenbosch
Smoked olive tapenade
Roasted kalamatas
Green olives in lemongrass oil
Gorgonzola
Smoked tuna
Orange and ginger Turkish delights
Porcini butter*
Shitake bread*
Mushroom pate
White chocolate espresso beans*
Wasabi peanuts
Pecan pie tartlet
Cinnamon vanilla mixed nuts
Butterscotch brittle
Mushroom brie
Citrus stingers with sea salt
Plums poached in red wine
Brie in Moroccan dukkah
Hazelnut honey
Eucalyptus honey
Cape malay dukkah
Pineapple relish
Goji berries
Raw granola
Raw cacao bean
Ethiopian beberie*
Moroccan harissa and chermoula
Aubergine olive pesto
Rocket walnut pesto
Pancake truffle
Various onion marmalades
Spicy chili jam*
Olive marmalade
Figs
Blue cheese fig and walnut samosa*
Butternut feta spinach samosa
Cardamom clove mulled white wine
Chocolate flavors: White: egoli flake, saffron cardamom, lemon verbena
Milk: cape malay spice, orange, lavender
Dark: lime, pink peppercorn
[this is spread out over a long time period that would include breakfast and lunch]
[and the portions are all teeny]
[and we walk more than two miles each way to get there]
[shut up, it’s not called the FAT pack for nothing]
*things I am OBSESSED with
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