One thing learnt over many years is to always look for the Specials Board in a cafe. While day to day menus are crafted around the seasonal produce at hand any kitchen can become complacent by focusing on delivery of their dishes in a timely, consistent way where preparation and presentation are done by rote. Specials boards are a window into the mind of the chef who day dreams of new dishes, knows what is seasonal and fresh and wants to push at the edges with dishes that might exist for a day or a week and then are gone. I have learnt that a cafe without a Specials Board that turns over may simply have given up day dreaming. We are fortunate on the South Coast to have some great cafes and chefs that celebrate their art with the addition of Specials to their menus. Keep an eye out for them or ask... because they really are ... special
Above: Moroccan spiced pulled lamb with cauliflower pilaff, baba ganoush, sumac yoghurt, toasted almonds, dill, mint and pomegranate. The dish is gluten free. Photo Mossy Cafe
