Green Soup, Avocado, Togarashi Oil, Fried Kale, Bratzeli, Matcha Mochi Bread

Yields 10 portions

Enjoy with the Creation Sauvignon Blanc, Semillon

Vegetable Stock

1 carrot

50 g celery leaves

50 g onion

80 g dry shiitake

20 g kombu

5 g star anise seed

2 litre cold water

Bring the stock to a boil and turn down the heat to a simmer for 45 minutes.

Soup Base

10 ml oil

100 g lovage

100 g baby spinach

100 g kale

50 g parsley

50 g chives

50 g shallots

50 g celery sticks

50 g fennel bulb

10 g ginger

5 g turmeric

5 g peruvian salt

4 vitamin C capsules

50 ml lime juice

Sauté shallots, celery, ginger, turmeric, chives and fennel for 8 to 10 minutes.

Add greens and sweat till wilted. Blend in a bar blender with 3 cups of vegetable stock.

Add lime juice and salt to taste.

Togarashi Oil

50 g togarashi spice

1 litre oil

Heat the oil in a pot to 110° C and add the togarashi spice.

Take the pot off the heat and set aside for the spice to infuse into the oil.


5 g avocado pear

deep fried kale

togarashi spice

ground fennel

Green Cracker

50 g soup

10 g dried celery

50 g gluten-free flour

80 g water

Turn on the bratzeli maker. Place all the ingredients in a bar blender and blend till smooth.

Transfer to a piping bag. Pipe a little bit on each corner. Bake at the lowest temperature.

Gluten-Free Mini Seed Loaves

1.12 kg gluten-free flour

160 g brown sugar

7 ml salt

4 sachets instant dry yeast

120 g poppy seeds

120 g sesame seeds

120 g sunflower seeds

120 g gluten-free oats

60 ml olive oil

1.28 litre water

Pre-heat oven to 180° C. Mix all the dry ingredients together. Add the olive oil and water and mix till well combined. It should be like a thicker waffle mix consistency. Spoon into mini loaf tin trays, only half full. Leave in a hot area in the kitchen to prove to double in size. Bake for 20 minutes. Let the bread cool for 5 minutes before turning it out onto a cooling rack for a further 15 minutes. Serve a few slices with your green soup.