This was the first course on my tasting menu this week. Very light and refreshing. Simple with Spring in mind, and perhaps a nice glass of Pinot Gris to accompany.
I soaked the raspberries in a mixture of raspberry vinegar, sugar, muscavado sugar, thyme, and black peppercorn. I wanted the solution sweeter than a regular pickle liquid to combat the saltyness of the feta. But also tartness from the vinegar to balance the acidity as the beets are sweet also.
This was the first course on my tasting menu this week. Very light and refreshing. Simple with Spring in mind, and perhaps a nice glass of Pinot Gris to accompany.
Looks great Craig, nice and light for Spring! Keep up the good work mate. Tell me though about your raspberries? What did you do them in?
ReplyDeleteI soaked the raspberries in a mixture of raspberry vinegar, sugar, muscavado sugar, thyme, and black peppercorn. I wanted the solution sweeter than a regular pickle liquid to combat the saltyness of the feta. But also tartness from the vinegar to balance the acidity as the beets are sweet also.
ReplyDeleteCheers for that Craig
ReplyDelete