The Vineyard Platter

Glazed Zucchinis

1. Roughly chop zucchini’s into 2 x 3cm chunks
2. Heat oil on medium heat in pans until smoking. Add zucchini’s.
3. Season and toss in pans until all sides of zucchini pieces become lightly caramelized.
4. Meanwhile combine chopped parsley, garlic, lemon zest and juice in a bowl.
5. Once the zucchini’s are cooked through dress with the lemon dressing.

Beetroot salad with red onion & balsamic

1. Mix the oil, mustard seeds, vinegar, Tabasco, caraway seeds & red onion into a thin dressing.
2. Pour dressing over the beetroots & set aside for at least half an hour to allow the flavours to mingle & develop.
3. Just before serving mix in the fresh parsley or coriander (reserve a little to garnish) & sea salt.
4. Pour the beetroots onto a plate & crumble fetta over the top.
5. Garnish with fresh herbs & pepper
6. Serve

Minted peas, snow peas & asparagus

1. Blanch peas, asparagus and broad beans in salted, boiling water for approximately 1 minute, until tender and vibrant green. Drain well.
2. Combine with extra virgin olive oil, mint and season to taste.
3. Arrange on to the plate with freshly shaved speck and parmesan.

Parmesan roasted carrots

1. Place carrots, sea salt & pepper in a bowl & drizzle with olive oil. Toss to coat evenly.
2. Place carrots on a roasting tray & roast in a 200˚C oven for 15-20 minutes.
3. Dress with extra virgin olive oil, parsley & lemon juice.
4. Serve

Caramelised Radishes

1. Place halved radishes into a frying pan with sugar, butter and salt and pepper.
2. Cover with water.
3. Cook over a high heat until the water evaporates and the sugar & butter caramelises
4. Serve.

Cherry tomatoes with basil & fetta

1. In a bowl whisk EVOO, vinegar, salt & pepper.
2. Add tomatoes, basil & fetta.
3. Toss & serve.

Lemon mustard cauliflower

1. Place the florettes in a bowl and toss with a little of the extra virgin olive oil & some sea salt & white pepper to lightly coat.
2. Place florettes on a baking tray and roast in a 200˚C oven for 8-10 minutes.
3. Zest the lemon & finely chop.
4. In the bowl you previously used combine the mustard, lemon juice, zested lemon & garlic. Whisk to combine.
5. Slowly pour in the remaining EVOO whilst whisking.
6. Add the florettes & flat leaf parsley to the bowl & toss to coat.
7. Serve.