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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Lighter Bodied Dry White Wines
were judged with Salt Crusted Celeriac with Sour Cream, Chive, Watercress, Dark Chocolate

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 8

Ingredients -

Salt crust from 450g salt, 600g flour and 375ml water

3 celeriac

1 tbsp sour cream

Chive and water cress for plating

50g 70% dark chocolate, grated upon serving


Method -

1. Mix the ingredients for the salt crust. Roll out the dough and cover the celeriac individually.

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 micro-plane.

Click to review previous Chefs’ food recipes for this Category of Wines.



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