AVOCADO, PECAN AND COCONUT TART
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Samkelo Hlatshwayo – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination
Koelenhof Pinotage Rosé Vin-Sec 2021
TIP: Make your own pickled vegetables by brining 100 ml water, 50 ml wine vinegar and 50 ml sugar to the boil. Pour the hot liquid over cut vegetables and allow to cool (30 minutes) before use.
WINE PAIRING: Koelenhof Pinotage Rosé Vin-Sec 2021
I drew inspiration from food items enjoyed by my family and combined the various aspects into one salad.
Wild garlic doesn’t contain high amounts of vitamins and minerals, but it provides a distinct flavour for this dish.
This plant attracts butterflies, bees and other pollinating insects and discourages snakes and other pests from any garden.
The attractive purple flower of blooming wild garlic is a feast for the eyes and specifically inspired the beetroot hummus in this recipe. I also used dried coriander as a spice to give the recipe a local touch, reminiscent of traditional biltong flavours.
Aiming for a zero-waste approach, the vegetable peels were kept intact and the pickling liquid is re-used. The salad is both beautiful and environmentally friendly.
