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A zesty sandwich cake featuring homemade grapefruit curd, candied peel, grapefruit-infused sponge, and a light mascarpone cream topping.
Boil white asparagus and eggs, then top with a zesty grapefruit, mustard, and herb vinaigrette. Serve as a starter.
Buttery biscuit bases filled with tangy grapefruit curd and topped with a unique black pepper infused Italian meringue.
A citrus-infused polenta cake naturally sweetened with honey and maple cream, topped with translucent candied grapefruit and blood orange peel.
A brazen blush twist on the classic cocktail using pink grapefruit, pomegranate liqueur, sugar, and cachaça over crushed ice.