Walk in Beauty

| 1 June 2019


150 gr fennel

5 gr samphire

30 gr hazelnuts

15 ml pine nut cheese sauce

15 gr chimichurri

5 gr micro herbs


Extra virgin olive oil


Ingredients for the stock

(makes 1.5 litres)

3 onions (coarsely chopped)

1 leek (coarsely chopped)

2 celery sticks

6 carrots (coarsely chopped)

1 whole garlic head, split in a half

1 lemon (sliced)

¼ tsp white peppercorn

¼ tsp pink peppercorn

½ bay leaf

4 star anise

2 litres cold water

1 sprig each of: tarragon, basil, coriander, thyme, parsley, chervil

200 ml white wine

Ingredients for the chimichurri

(makes 2 cups)

20 gr garlic

2 cups fresh parsley

2 cups fresh coriander

½ tsp salt

4 tbsp lime juice

1 tbsp maple syrup

2 tbsp olive oil

¼ cup red onion (chopped)

Ingredients for the pine nut sauce

2 cups water

2 cups coconut meat

2 cups pine nuts

2 cups nutritional yeast

2 tsp salt

1 tsp turmeric powder


Start by making the veggie stock. Coarsely chop the onions, leeks, garlic, carrots and celery sticks and add sauté them with some extra virgin olive oil until the onions are translucent. Then add the water, white wine, and the rest of the ingredients and cook at a low/medium temperature. Once the stock is ready, boil the fennel bulbs in the stock and then grill the bulbs with some olive oil at a medium/ high heat. To prepare the pine nut sauce, add all the ingredients into a Vitamix and blend until smooth. To prepare the chimichurri, add all the ingredients except for the red onion into the Vitamix and blend until smooth.Then chop the red onion and add it into the mix. Toast the hazelnuts in the oven at 200ºC (180ºC for fan assisted ovens) for 8-10 minutes.


With Celebration & Appreciation,

Joel & Aiste