Creating Wines of Distinction

Cauliflower Crudités, Macadamia Butter, Turmeric

Yields 10 portions

Enjoy with the Creation Sauvignon Blanc

Cauliflower Crudités
1 head cauliflower (250 g)
Pick and cut florets from the cauliflower.

Macadamia Butter
32 g roasted macadamia nuts
1 g A Vogel vegetable stock paste
125 ml water

3 g salt
Blend the nuts in a bar blender. In a small pot, heat up the stock paste and water until it boils.
While the blender is running, add stock to the nuts. Add more water if the mixture is too dry.

Season with salt and transfer to a piping bag.

Turmeric
50 g

Peel and grate fresh turmeric on the fine side of a grater and set aside.

Garnish

bronze fennel

Plating

Pipe a dollop of macadamia butter on top of the cauliflower crudité. Using a pair of kitchen tweezers, place a little bit of fresh turmeric on top of the macadamia butter. Garnish with a sprig of bronze fennel.

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