Celebrity Chef Gary Mehigan has teamed up with Bombay Sapphire, to create a range of dishes perfect with gin.


  • 60 ml cream

  • 120 white chocolate

  • 250g cream cheese

  • 60g icing sugar

  • 1 vanilla bean

  • 200ml cream whipped, chilled

  • 1 tbsp dried native pepper berries

  • 75g castor sugar

  • 150ml water

  • 100g castor sugar

  • 500g cherries pitted

  • ½ stick cinnamon

  • 1 star anise

  • 6 juniper berries

  • 1 orange juice & zest

  • 2 tbsp kirsch 

  • 100g dried sour cherries chopped

  • 100g mixed nuts such as cashews, walnuts, almond & flaked coconut

  • ¼ cup rolled oats

  • ¼ cup puffed millet

  • 1 tbsp almond oil

  • 2 tbsp honey


  • 1.

    Pre heat fan forced oven 160C

  • 2.

    Lightly chop the mixed nuts and place onto a baking sheet along with the chopped dried sour cherries, puffed millet and rolled oats. Drizzle with the honey and almond oil. Pop into the oven for 15-20 minutes stirring occasionally until golden brown. Remove from the oven and allow too cool, set aside.

  • 3.

    For the pepper berry syrup, place the water and sugar into a small pot and place over a medium heat, add the pepper berries and bring gently to a simmer. Remove from the heat and pour into a glass bowl over ice and set aside to cool completely.

  • 4.

    Heat a good heavy based non stick pan over a medium heat for 2-3 minutes and then sprinkle in the castor sugar evenly into the pan. Allow the sugar to melt and begin to color a little than stir gently. Allow the sugar to continue too melt, stir occasionally until it is a caramel color. Reduce the heat and carefully add the pitted cherries, spices and then the orange juice, zest and kirsch. Allow too simmer for 2-3 minutes then remove from the heat and set aside to cool.

  • 5.

    Pour 4 cups of water into a medium sized saucepan and place over a high heat and bring to the boil. Place the white chocolate and cream into a heat proof bowl that will fit snuggly onto the pot. Turn off the heat and place the bowl over the hot water. Allow too sit and the chocolate too melt, stirring occasionally.

  • 6.

    Meanwhile, place the cream cheese and icing sugar into a mixer bowl and scape the seeds of the vanilla pod into the cream cheese. Whip using a whisk attachment until smooth, soft and creamy.

  • 7.

    Mix the melted chocolate and cream into the cheese & sugar mixture until smooth and then fold in the chilled whipped cream. Lastly add a swirl of the pepper berry syrup and place the fridge for 1 hour to set.

  • 8.

    To serve, place a spoonful or two of cherries and syrup into a bowl and quenelle a scoop of cheesecake on top. Sprinkle with cherry crunch and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 37347kj
  • Fat Total 2222g
  • Saturated Fat 1343g
  • Protein 406g
  • Carbohydrate 4109g
  • Sugar 4074g
  • Sodium 6296mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings