Copper Palm

Small tapioca cheese puffs with a crisp shell, a chewy centre and fresh chives.

Smooth black bean soup with a little smoked paprika, fresh tomato and parsley.

Pan-fried corn fritters with scallions, mild paprika and lime for squeezing.

Tender hearts of palm, juicy tomato and crisp pepper in a bright parsley vinaigrette.

Quick pan-cooked shrimp with gently toasted garlic, lime and a little parsley butter.

Tender cod and sweet peppers settle into a coconut-tomato broth with lime, cilantro and fluffy rice.

Golden rice cooks with browned chicken, sweet corn and red pepper, finished with fresh parsley and lime.

Small browned beef pieces in a glossy tomato gravy meet sweet potato wedges and a fresh parsley finish.

Sweet pumpkin thickens a velvety coconut sauce around plump shrimp, with white rice and a lime finish.

A quick black bean pot with tender pork, smoked paprika and bright orange wedges, served over rice.

Browned mushrooms and black beans make a deep, smoky pot with tender kale, rice and juicy orange.

A smoky lentil and tomato filling hides under soft sweet potato mash and a golden cheddar crust.

Fluffy rice and black-eyed peas meet sweet peppers and golden halloumi, with cilantro and lime to finish.

Golden plantain slices and chickpeas sit in a lime-bright coconut and pepper sauce with a side of rice.

Tender okra and white beans in a smoky tomato sauce settle over soft golden polenta for a generous bowl.

Soft brigadeiro-inspired chocolate sweets served in little cups with fresh orange zest.

Creamy coconut rice pudding with warm, lightly caramelized pineapple.

Warm butter-browned bananas with cinnamon syrup, chopped peanuts and cool yogurt.