Enjoy with Creation Sauvignon Blanc

Yield: 20 tasting portions or 10 starter portions

Watercress, parsnip & leek soup

80 g watercress

300 g leeks, chopped

200 g parsnips, peeled and chopped

200 ml coconut milk

10 g fresh ginger, finely grated

Soak the chopped leeks in water for 10-15 mins to clean out any remaining dirt, then strain.

Place the leeks & parsnips in a medium size pot filled ⅓ with water, bring a simmer on stove top and boil for 10-15 minutes until tender. Strain the vegetables but keep some of the water as a vegetable stock for later.

Rinse the watercress under running water, then add to a small saucepan with a little water on stove top. Bring to a simmer, then blanch for 1-2 minutes to wilt slightly but keep the bright green color.

Add the prepared leeks, parsnips and watercress to a Thermomix or power blender and blend until smooth. Add the coconut milk and blend until well combined. Use 100-200 ml of the reserved cooking water (from the parsnips and leeks) to adjust the consistency to your preference. Set aside until ready to serve.

Cumin oil

200 ml olive oil

150 g cumin seeds

Place the oil in a heavy based small saucepan over medium-high heat. Using a food thermometer, bring the oil to 100°C, then immediately add the cumin seeds. Remove from the heat at once and stir, then leave it to infuse for 30 minutes while stirring every few minutes. Strain the warm oil carefully through a chinoise, then leave to cool completely. Store in an airtight container until ready to serve.

Dried parsley

500 g flat leaf (Italian) parsley, washed

Place the parsley in an air fryer at 80°C for 1 hour. Remove and leave to cool. Crush lightly to form flakes.

Parsley bratzeli

17 g (45 ml / 3 tbsp) dried parsley

5 g (15 ml / 1 tbsp) maple syrup

5 ml (1 tsp) salt

70 ml Creation Sauvignon Blanc

25 g white masa harina

200 ml water

In a mixing bowl using a hand whisk, blend the parsley, syrup, salt, wine and water until smooth. Add the masa harina and whisk until well combined. Transfer to a piping bag.

Preheat the bratzeli machine on the lowest setting. Pipe dollops on each side and close the lid to cook for 1 minute and 50 seconds. Remove with a spatula and trim the sides. Continue making more until you have used up the mixture.

Serve soup with a drop of cumin oil and a bratzeli on the edge of the cup.