Tambeoki 4x4 Camp

(12-05-2011) My team was handling the deserts like the poached pears that were poached in the glue wine it consists of white wine, mint cinnamon or in gecoters, bay leaves and ginger in a pot. We also served drinks glue wine and eggnog, eggnog is French custard with banana liqueur, and the pears were served with chopped mint, and tennis biscuit and butter in the robocook. We made sushi it was something very extraordinary and I made cheese platters the night. It was a big success and all the people enjoyed it. When we were done we packed up our equipment and left.