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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

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