Yields: 30 portions
Wine Pairing: Sauvignon Semillon
Kohlrabi Ceviche
Ingredients:
– 5 kohlrabi (green and purple), washed, peeled, and thinly sliced
(Keep the purple peels separate from the green)
– 600 ml vegetable oil
– Zest of 10 limes
– Juice of 12 limes
– 2 cloves garlic, thinly sliced
Method:
1. Place the sliced kohlrabi in a mixing bowl.
2. Heat the vegetable oil, lime zest, lime juice, and garlic in a pot until just warm.
3. Pour the warm mixture over the kohlrabi.
4. Ensure the pickling liquid is evenly distributed between the slices.
5. Add the reserved purple kohlrabi peels to the mixture.
6. Transfer to vacuum bags and seal at 100%.
7. Store in the refrigerator until needed.
Kombucha Cream
Ingredients:
– 1 kg Yoco’s coconut yoghurt
– Christene Stevens green tea kombucha
– Lime juice
– Nori salt
Method:
1. Hang the coconut yoghurt in a muslin cloth for 24 hours. Remove and set aside.
2. Place the strained yoghurt in a mixing bowl.
3. Gradually whisk in the green tea kombucha until a smooth, pipeable consistency is achieved.
4. Season with nori salt and lime juice to taste.
Garnish:
– Fresh samphire
– Samphire Dust
– Dune spinach
– Deep-fried capers
– Herb oil
– Marigold petals