STRAWBERRY SERENADE
Large wine glass
45ml Poor Toms Strawberry gin
1 whole strawberry, sliced
2 raspberries
200ml Mediterranean Fever-Tree tonic water Edible flowers, optional Fresh mint
1. Fill glass with ice and add gin, strawberry slices and raspberries.
2. Fill with tonic water and place flowers and mint on top.
BOTANIST GREENHOUSE
Large wine glass
45ml The Botanist gin
200ml Mediterranean Fever-Tree tonic water
3 thin cucumber slices
1 rosemary sprig Fresh mint Juniper berries
1. Fill glass with ice and add gin.
2. Fill with tonic water and add cucumber, then place rosemary, mint and juniper berries on top.
RIESLING CURED SALMON WITH RADISH & FENNEL
Serves 8–12
1kg fillet of salmon or ocean trout, skin on
500g rock salt
375ml riesling
125ml extra-virgin olive oil
4 French shallots, finely chopped Handful of chopped mixed herbs, such as parsley, rosemary or dill
2 tbsp fennel seeds, crushed
1 tbsp white peppercorns, crushed Sea salt and freshly ground black pepper, to taste
24 baby radishes, trimmed, halved
2 fennel bulbs, shaved Fresh dill and pink finger lime, to garnish
Trim the fish well so you have a smooth fillet. Remove
