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Yields 1 portion

Enjoy with the Creation Viognier and Viognier, Roussanne

1 x 12 cm bamboo skewer

Assemble the skewer with the following ingredients:

10 g pickled quail egg

10 g Morgenster nocellara green olive (pitted and stuffed with 3 g peppadew)

10 g anchovy

10 g sundried tomato rolled in the anchovy

lemon zest in a separate condiment bowl to sprinkle over the sosatie

10 ml Creation olive oil in a separate condiment bowl to pour over the sosatie

1 slice mini Cape seed loaf served with the sosatie (recipe below)

L

Plant Based Sosatie

10 g smoked tofu

5 ml lemon juice

Add the lemon juice to the tofu and form a ball. Use a brûlée burner to char the tofu ball.

1 x 12 cm bamboo skewer

Assemble the skewer with the following ingredients:

smoked tofu ball

10 g sundried tomato

10 g capers, rolled in the sundried tomato

10 g Morgenster nocellara green olive (pitted and stuffed with 3 g peppadew)

lemon zest in a separate condiment bowl to sprinkle over the sosatie

10 ml Creation olive oil in a separate condiment bowl to pour over the sosatie

1 slice mini Cape seed loaf served with the sosatie (recipe below)

Gluten-Free Cape Seed Bread

25 g all-purpose gluten-free flour

3 g coconut sugar

1 g salt

2.5 g instant dry yeast

2.5 g poppy seeds

2.5 g sesame seeds

2.5 g pumpkin seeds

2.5 g gluten-free oats

2.5 ml olive oil

25 ml water

Pre-heat oven to 180° C. Mix all the dry ingredients. Add the olive oil and water and mix till well combined. It should be like a thicker waffle mix consistency.

Spoon into a mini loaf tin, only half full. Leave in a hot area in the kitchen to prove till almost double in size. Bake for 15 minutes. Let the bread cool for 5 minutes before turning it out onto a cooling rack. Slice, toast and serve.

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