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Yields 6 portions

Enjoy with the Creation Syrah, Grenache

 

Quinoa

1 cup black quinoa

5 g thyme

5 g parsley

5 g rosemary

5 g origanum

2 g maldon salt

Combine everything in a medium sized pot, along with 4 cups of water.

Cook for 30 minutes or until cooked. Set aside covered.

Pickling Liquid for Tomatoes

1 cup red wine vinegar

1 cup water

5 g thyme

5 g rosemary

5 g parsley

5 g origanum

5 g red peppercorns

5 g caster sugar

5 g maldon salt

18 cherry tomatoes

In a pot, cook all the above ingredients, except the tomatoes, for 10 minutes.

Take off the tops of the tomatoes, take out the pips and keep aside for the stuffing. Once liquid has cooled down, place the tomatoes in the liquid for 1 hour and remove.

Pickling Stuffing

40 g cucumber

40 g red onion

40 g red pepper

4 g fresh parsley

40 g fresh basil

inside of cherry tomatoes

30 ml balsamic glaze

10 ml of pickling liquid

4 g maldon salt

Brunoise all the vegetables. Chop the herbs fine and mix everything. Keep aside to stuff the tomatoes.

Black Olive Tapenade

100 g black olives, roughly chopped

10 g garlic, finely chopped

4 g maldon salt

30 ml lime juice

30 ml olive oil

10 ml maple syrup

Mix everything together.

Sun-dried Tomato Sauce

½ cup sun-dried tomato in oil, strained and chopped

¼ cup olive oil

¼ cup Creation Syrah, Grenache

2 g maldon salt

5 ml maple syrup

Transfer all the ingredients to a blender and blend till smooth.

Set aside for plating.

Garnish

deep-fried basil leaves

manchego sliced on the circular cheese slicer.

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