(served with Creation Reserve Pinot Noir)
Yield: 4 portions
King Oyster
300 g king oyster mushrooms
20 ml (4 teaspoons) vegetable oil
Maldon salt, to taste
juice of 2 limes
Slice the king oyster mushroom into 20 even round slices. Score each slice on the cut side.
In a hot pan, add the oil and sear the scored side until golden brown. Turn over and repeat.
Before removing the pan from the heat, season with salt and add a few drops of lime juice to each slice of mushroom.
Sweet potato and miso mash
3 big sweet potatoes
90 g miso paste
70 g coconut cream
1 tbsp (15 ml) vegetable oil
5 g Maldon Salt
Preheat the oven to 180 C. Wash the sweet potato, then cover with foil and roast at 180°C for about 1 hour until soft. Peel the roasted sweet potato and transfer to a blender. Add the miso, coconut cream, oil and salt and blend until smooth. Taste and add more salt if needed.
Zucchini
15 ml (1 tablespoon) vegetable oil
50 g spring onions
20 g fresh ginger, finely chopped
15 g garlic, finely chopped
5 large zucchini, washed, tailed and spiralized
10 g tamari
Heat the oil and fry the spring onions, garlic and ginger until soft and glossy. Add the Zuchhini. Toss everything in the pan for a minute and add the tamari at the end. Serve at once.
Parsley and Thyme Gremolata
100 g parsley, washed and finely chopped
10 g fresh thyme, finely chopped
2 lemons (grated zest and juice)
1 garlic cloves finely chopped
200 ml vegetable oil
Maldon Salt
Zest all the lemons with a microplane, then cut in half after. Squeeze the lemons for juice.
In the blender, pulse the parsley, thyme and lemon juice – it must not be a smooth mixture. Add the oil, zest and salt to taste and stir through.
Salted Kumquats
120 g kumquats
Maldon Salt
Slice the kumquats into even rounds (4-5 slices out of one kumquat). Sprinkle salt in the bottom of a container, arrange a layer of kumquats and sprinkle with salt again. Repeat the process with the remaining kumquats. Cover and refrigerate until ready to serve.
Num Num Gremolata
4 num nums, seeded and diced
5 g Maldon salt
50 ml Creation Reserve Pinot Noir
½ clove garlic, finely chopped
2 g fresh ginger, finely chopped
5 ml tamari
1 pinch ground pink peppercorns
5 ml vegetable oil
Transfer the num nums to a bowl and sprinkle over the maldon salt. Leave aside for 10 min.
Wash off the salt under cold running water. In a blender, blend half the num nums with the rest of the ingredients. Stir in the remaining half of the diced num nums.
Garnish
porcini mushroom dust
violas