This impressive dish, created by James Viles of Biota Dining, is paired with a cocktail like now other, by Sean Forsyth. 


  • Red Beets Sorbet

  • Sugar x 150gr

  • Water x 150ml

  • Beetroot juice x 440ml

  • Lemon juice x 20ml

  • Glucose x 60ml

  • Gelatin leaves x 2each

  • Fresh Cheese

  • Full fat jersey milk x 260gr

  • Buttermilk x 25g

  • Animal rennet x 3gr

  • Raspberry and Orris Root Juices

  • Raspberry’s x 200gr

  • Water x 100ml

  • Orris root dried x 50gr

  • Sugar x 80gr

  • Xanthan x 3gr 

  • Plants

  • Young red beetroot leaves

  • Orris Root Clover Club Cocktail

  • 45ml Bombay Sapphire

  • 30ml lemon juice

  • 15ml raspberry syrup

  • 5ml martini rosso

  • 15ml egg white


  • Red Beets Sorbet:

  • 1.

    Place all ingredients in a saucepan and heat on gentle heat for about 15mins. Stain off the liquid and add the gelatin. Mix well. Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow container freeze until semi frozen and then whisk, repeat the process twice until smooth and frozen.

  • Fresh Cheese:

  • 1.

    Heat the jersey milk and the buttermilk to 30deg. add the rennet and stir softly. Place the cheese in a small plastic mould and cook in a water bath in the oven om 36deg for 45mins. Allow to cool at room temperate and then place in refrigerator.

  • Raspberry and Orris Root Juices:

  • 1.

    Place all ingredients in a saucepan and simmer on medium heat for about 45mins. One simmered strain and chill the liquid. Once liquid is chilled add the xanthan and whish until thick. Strain again and keep chilled.

  • Orris Root Clover Club Cocktail:

  • 1.

    Add ingredients into a cocktail shaker to add cubed ice and shake to strain into a well chilled cocktail glass.


Enjoy this alongside four other botanically inspired courses created by James Viles of Biota Dining, the Bombay Sapphire team and some of Sydney’s best bars at Sydney’s first Project Botanicals. This ‘Biota experience in Sydney’ is sure to sell out so make sure you get your tickets quickly! Ticket’s available now from

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