Yields 8 portions
Wine Pairing: Creation Sauvignon Sémillon
Rosti
Ingredients
400 g BP1 potatoes (or Valor potatoes)
Coconut oil
1 tsp Nori salt
5g finely chopped chives
1/2 tsp finely chopped thyme
Zest of 1 lemon
1 tsp Nori Flakes
Method
Prepare the potatoes: Boil the potatoes whole, skin on, until about 75% cooked. Drain and cool completely, then refrigerate uncovered overnight.
Grate: Peel the chilled potatoes and grate coarsely. Season with salt, thyme, chives and lemon zest.
Cook: Heat a heavy non-stick or cast-iron pan over medium heat. Add Coconut oil. Add the grated potato and gently press into a compact cake about 2–3 cm thick. Cook slowly for 10–12 minutes until golden and crisp underneath.
Flip: Slide the rösti onto a plate, invert back into the pan and cook the second side for another 8–10 minutes.
Chef Notes
BP1 potatoes produce the best balance of crispness and creamy texture.
Chilling the potatoes overnight is essential for a crisp rösti.
Cook slowly and avoid moving the rösti too early to develop a deep golden crust.
Base Vegetables for Garden Greens
130g kohlrabi, finely julienned or micro-diced
70g grated celery, make sure it is not stringy
90g baby spinach, finely chopped
70g green cabbage, finely grated
20g spring onion (green tops only), finely sliced
14g parsley, finely chopped
1 tbsp chives, finely chopped
2 lemon zest
50 g coconut yoghurt labneh (strained, thick consistency)
Seasoning
½-1 tsp light tamari
1/4 tsp nori salt (or fine sea salt with crushed nori)
Pinch coarse black pepper
1/4 tsp fresh ginger, very finely grated
1/2 tsp lemon juice
½ tsp apple cider vinegar
1 tsp avocado oil
¼ nori sheet finely blended
Tip of red chilli finely chopped
1–2 tbsp toasted sesame seeds
1. Prepare the Kohlrabi
Lightly salt the kohlrabi and allow to sit for 5–10 minutes.
Squeeze out excess moisture thoroughly.
Optional: blanch briefly (20 seconds) if very firm, then cool and dry.
2. Prepare the Celery
Use only inner, pale stalks.
Remove any strings.
Slice extremely fine to ensure balance and prevent dominance.
In a mixing bowl, combine kohlrabi, celery, spinach, cabbage, and spring onion.
Fold in parsley, chives, and lemon zest.
Add coconut labneh and mix gently.
The mixture should hold together lightly without becoming overly creamy.
Add tamari, nori salt, white pepper, ginger, lemon juice, vinegar,
Mix evenly and taste for balance.
Allow the mixture to rest for 10–15 minutes to integrate flavours.
Fold in toasted seeds for added structure and mouthfeel.
Green Tea Kombucha Labneh
250g Yoco’s Coconut yoghurt
Christene Stevens Green Tea Kombucha
Hang Coconut Yoghurt for 24 hours in a Muslin cloth, remove and set aside.
In a mixing bowl add 100g of the Coconut yoghurt, add Organic Green Tea Kombucha little by little and whisk till well combined and a pipeable consistency.
Add Nori Salt to taste.
To Finish
Green Tea Kombucha Coconut Labneh
Nori flakes
Lime Cheeks
Chopped Chives
Green Herb Oil
Kimchi