JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Lighter Bodied Dry White Wines
were judged with Salt Crusted Celeriac with Sour Cream, Chive, Watercress, Dark Chocolate
As presented by Celebrity Chef MICHAEL MANNERS
Click on Image to enlarge
Salt crust from
450g salt, 600g flour and 375ml water
1 tbsp sour cream
Chive and water
cress for plating
50g 70% dark chocolate,
grated upon serving
1. Mix the
ingredients for the salt crust. Roll out the dough and cover the celeriac
2. Bake in oven
bake at 150C for 3.5 hours.
3. When the
celeriac is baked, carefully crack the salt crust and wait until it cools down.
To Serve –
Slice the celeriac
and plate it with a dollop of sour cream, chive and grate dark chocolate with
Click to review previous Chefs’ food recipes for this Category of Wines.
Printer friendly version.View the Lighter Bodied Dry White Wines list.