Created by Paul Foreman

What else do I need?

* Dilmah Exceptional Perfect Ceylon tea – 12 tea bags
* Water – One liter
* Kaffir lime leaves – four
* Castor sugar – two teaspoons
* Larks Pepper Berry Gin – 150 ml
* Limes – need the juice of the above two limes

What do I do now?

Make the tea, add the rest of the ingredients, chill for a while and then serve with the cubed ice made before. Enjoy! Let us know what you thought of this recipe.

Johnny Triscari’s innovation

Something very special by Jodie Marie Wallace

By David Pugh

What you will need for the balance of this recipe…

* Duck livers (trimmed) – 200 mg
* Two sprigs of thyme / One bay leaf / Two cloves of crushed garlic
* Madeira (Portuguese wine) – 75 ml
* Cognac – 75 ml
* Gelatine – 1 ¼ leaves
* Unsalted butter – 175 g
* Salt – 8 g
* Ground white pepper – ½ teaspoon
* Freshly grated nutmeg – ¼ teaspoon
* Double cream – 100 ml
* Walnut oil – 15 ml
* Chardonnay Vinegar – 5 ml
* One cup picked watercress
* Toasted Sourdough – six slices

First dish preparation

- Combine diced apples, one dessertspoon castor sugar, orange juice and 50 ml water
– Cook over medium heat for five minutes
– Add the Coleman’s mustard, mustard seeds, one teaspoon salt, ½ teaspoon ground black pepper
– Cook for five minutes on low heat
– Remove from pan and set aside
– Infuse tea with warm sauterne for 3-5 minutes
– Remove tea bags
– Soak two leaves of gelatin in cold water and add to the tea infusion
– Allow to cool and pour into a shallow tray, place in refrigerator to set overnight
– When set, remove from tray and cut into cubes

Second dish preparation

- Combine the thyme, bay leaf, garlic, Madeira, Cognac and duck livers
– Cover and refrigerate overnight
– Remove the bay leaf, garlic, thyme and drain livers
– Place the marinade in a stainless steel pot and reduce to 40 ml
– Soak 1 ¼ leaves of gelatin in cold water
– Remove gelatin and dissolve in marinade and strain
– Sauté duck livers on high heat until seared on both sides
– Remove from pan and drain
– Allow liver to cool and puree in a blender while slowly adding marinade and soft butter
– Season with salt, pepper and nutmeg. Slowly add the double cream
– Line a terrine mould with baking paper and spoon in the parfait mixture
– Smooth the top and cover with paper and then cling film
– Refrigerate for a minimum of eight hours
– Lift paper before removing from mould
– Slice six slices with a hot knife and lay onto plates
– Mix the walnut oil and Chardonnay vinegar
– Toss watercress and garnish plate
– Spoon on apple marmalade, French vanilla jelly on the toasted dough…enjoy an absolutely heavenly dish!

Heavenly creation by Damian Heads

Step Two – Let’s make the salad

What will I need?

- Oranges – Two (segmented)
– Mint leaves – ¼ cup
– Coriander sprigs – ¼ cup
– Fried Eschallots – One tablespoon
– Green Shallots – Two (slice them thin)
– Roasted Cashews – One tablespoon
– Red Chilli – One, (Julienne cut)
– Roasted shredded coconut – two tablespoons

What you will need for the dressing,

- Fish sauce – One teaspoon
– Lime – One, juice it well
– Coconut cream – Three tablespoonfuls
– Sweet Chilli sauce – One tablespoon

Time now for the all important preparation…

- Place the smoking mixture on a sheet of foil and scrunch the edges to keep mixture in place
– Place the foil parcel in a wok and position a small rack over it
– Place the wok on high heat
– When mix starts to smoke, place trout fillet on the rack and cover wok with a lid or with foil
– Allow the fish to smoke for ten minutes
– Remove fish and refrigerate
– To make the salad, flake the cooled trout into a medium sized bowl
– Add the salad ingredients and mix gently
– Mix the salad dressing ingredients in a small bowl
– Toss gently through the salad

Serve on a platter…scrumptious!

Super duper creation by Rhiannon Kae Voros

Stuff for the third dish,
– Fresh strawberries – 200 grams
– Icing sugar – 100 grams (needs to be sieved)

Stuff for the fourth dish,
– Castor sugar – 200 grams
– Water – 200 ml
– Raw sugar – 75 grams
– Flaked Almonds – 250 grams

Let’s prepare the first dish

- Combine all ingredients and blend well
– Churn in an ice cream machine
– Place in pre-frozen moulds
– Leave overnight (sorbet can be cut into desired shapes later)

Let’s do the second dish,

- Brew the tea and stir in the sieved icing sugar
– Whisk the egg whites with a mixer on medium speed until soft peaks form
– Slowly, sprinkle in the castor sugar
– Increase speed to medium high after all of the sugar has been added
– Stop when mixture forms soft peaks (3-5 minutes of mixing)
– Remove from machine
– Gently whisk by hand the tea and icing sugar
– Add into the egg white mixture and combine
– Pour the mixture into a piping bag and pipe into a lined tray
– Bake at 90 degrees Centigrade for ten minutes
– The meringue is ready when it can be easily peeled from the lined tray

Onto the third dish,

- wash and clean the strawberries
– Use a stick blender to combine the strawberries with the icing sugar (until smooth)
– Pass the sauce through a fine strainer
– Reduce the sauce to desired consistency over low heat

Final and fourth dish preparation,

- Combine the sugar and water in a pan and bring to a boil
– Remove from heat and add the almonds, strain
– Coat the almonds in raw sugar
– Place evenly on a covered tray and cook at 160 degrees centigrade
– Toss almonds regularly for 3 -5 minutes until all of the almonds are lightly toasted and crispy
– Garnish strawberries with mint leaves

Plate presentation –

- Cut the strawberries into the uniform shape of a square
– Place them on a plate along with air dried strawberries, thinly sliced mint and sugared almonds
– Drizzle the cooled sauce over the salad
– Add the meringue and sorbet sandwich

Sit back and enjoy the fruits of your labor…