Yields 10 portions
Enjoy with the Creation Sauvignon Blanc and Sauvignon Blanc, Semillon
Cucumber Booster
200 g cucumber
175 ml kombu dashi
12.5 ml tamari
10 ml ponzu juice
2.5 g pink Himalayan salt
Blend and strain. Keep some pulp for plating. When you pour the booster into the cups, add a little bit of strained pulp.
Kombu Dashi
25 g kombu
500 ml water
Soak kombu in water for 1 hour. Simmer on low heat for 30 minutes.
Grilled Zucchini
5 small zucchinis
25 ml olive oil
Half the zucchinis lengthwise and brush with olive oil. Grill on a griddle pan till nice lines have been made. Set aside to be placed in the oven for a few minutes before serving.
Nasturtium Pesto
15 g basil
25 g parsley
25 g nasturtium
15 g roasted sunflower seeds
15 g vegan hard cheese
30 ml olive oil
salt to taste
Blend together to a textured consistency.
Turmeric Oil
10 g fresh turmeric (finely grated and chopped)
50 ml Creation olive oil
Heat the olive oil and add the fresh turmeric. Set aside to cool.
Plating
half baby marrow (grilled – 30 g)
turmeric oil (2 ml)
goat’s milk cheese (5 g – 3 little balls on top of each baby marrow)
nasturtium pesto (5 g)
nasturtium leaves
pinch of smoked maldon salt