Creation Estate and Ridge Chardonnay
Pickled Aubergine
• 2 medium aubergines (≈ 400 g), sliced lengthwise (3–4 mm thick)
• 150 ml Apple cider vinegar)
• 100 ml water
• 5 g salt
• 1 garlic clove, crushed
• ½ tsp yellow mustard seeds
• ½ tsp coriander seeds
• 1 small sprig thyme
• Olive oil for brushing
Slice and disgorge brinjal for 10min. Wash off and dry.
Before grilling, drizzle generously with vegetable oil. Grill slices on the panini griller, till lines are visible and brinjal looks ¾ cooked.
In a small pot, combine vinegar, water, sugar, salt, garlic, mustard seeds, coriander seeds, and thyme. Bring to a gentle boil, then cool slightly. Add 10ml Sesame oil and 10ml Tamari
Layer the aubergine slices in a shallow dish and pour the warm pickling liquid over them.
Well cooled down to room temperature, transfer to a vacuum bag, seal and marinate overnight.
Sweet Corn & Red Pepper Salsa
• 2 cups of fresh sweet corn kernels
• 1 medium red pepper, finely brunoised
• 1 small shallot, finely minced
• Zest + juice of 1 lime
• ½ tsp apple cider vinegar
• 10ml Creation Estate Chardonnay
• 1–2 tbsp cold-pressed olive oil
• 1 tbsp finely snipped chives
• 1tbsp finely chopped parsley
• Rosemary and Nori salt to taste
• ½ avocado, micro-diced
1. Char the corn using a brûlée burner until lightly blistered and smoky.
2. Finely dice red pepper, minced shallot. Season lightly with salt.
3. In a bowl, whisk lime zest, juice, apple cider vinegar, and olive oil.
4. Fold together charred corn, red pepper, shallot, parsley and chives. Add avocado.
5. Rest 10 minutes to allow flavors to harmonize.
Plating / Assembly
Lay a pickled aubergine slice flat.
Fill with avo.
Roll into a neat wrap
Sprinkle lightly with black cumin seeds.
Drizzle some green oil and lime juice.
Place 1 wrap per plate
Aubergine Crisps with Hummus, Pumpkin Seeds
Aubergine Crisps
• 1 large aubergine, thinly sliced lengthwise
• 1 tsp sea salt
• 2 Tbsp vegetable oil
• 1 tsp lemon juice
• Pinch of smoked paprika
1. Slice aubergine very thinly using a mandoline or sharp knife
2. Mix the oil, lemon juice and smoked paprika in a bowl till well combined
3. Lay slices on kitchen paper and sprinkle lightly with salt. Let stand for 10 minutes to draw out moisture, then pat dry.
4. Place all the slices in a bowl and mix with the marinate.
5. Arrange in a single layer on a lined baking tray.
6. Bake at 120 °C for 30–45 minutes, turning halfway, until golden and crisp.
7. Cool and set aside under pass to stay dry and crispy until serving.
Chickpea Hummus
120 ml Tahini
100 ml Lemon Juice
90 ml Vegetable Oil
400 g Drained Chickpeas (Keep aquafaba on the side)
Add everything to a blender and mix until smooth.
Add some Aquafaba to make it smoother if necessary.
Garnish
• Fresh lemon verbena tips
• Toasted and crushed pumpkin Seeds
Plating
Small amount of Hummus inbetween Charred and pickled Aubergine with crisps, Pumpkin Seeds and Crisps
Charred Baby Brinjal, Green Goddess Dressing, Toasted Walnuts, Curry Leaves
Charred Baby Brinjal
• 6–8 baby brinjals (≈ 400 g total)
• Vegetable oil for brushing
• Sea salt
Slice brinjals lengthwise. Score the flesh, sprinkle with maldon salt and set aside for 10min.
Wash off salt and dry with paper towel.
Brush with oil, season with salt and grill on the Habachi over high heat until tender and caramelised (3–4 minutes). Transfer to a 180’C oven for 5min. Set aside, covered for service.
Drizzle with olive oil and return to the oven for 5min before plating.
Green goddess dressing:
½ clove garlic
40g parsley
5g basil
100g coconut cream
2Tbls nutritional yeast
5g salt (1 teaspoon)
1 lime juice (50ml +-)
60g silken tofu
Add everything too blender and blend for 1 to 2 min.
serves 20 to 30.
Toasted Walnut Crumb
• 60 g raw walnut
Roast Walnut at 180 °C for 10 minutes until golden. Blitz coarsely.
Plating
Spoon a swirl of green goddess dressing onto the plate.
Arrange one charred brinjal half on top.
Sprinkle with toasted walnut crumb.
Top with deepfried curry leaves