Description
We pan-seared a tuna steak in soy, coriander and honey to then serve it with stir-fried samphire over an open peat fire on the beach. The taste had a lovely sweetness, like a peated sponge cake, while a tinge of lemony zing combined with roasted, salted pistachios and crispy seaweed made this an enticing combination. Following reduction, we discovered a slatey, lightly petrol-smoky aged riesling wine with a bowl of peanuts and thyme-sea salt crackers. On the palate, it was sweet, silky and smooth like grilled avocado served with a smoky almond cream and macadamia-crusted grilled pineapple with coconut whipped cream.