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Terrôir in your kitchen

Leyton shares his extraordinary secrets so you can recreate Terrôir-inspired dishes in your kitchen.

Perfectly complemented by a glass of 2013 Craggy Range Riesling, Te Muna Road Vineyard

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Witloof, honeycomb and bluecheese salad with candied walnuts 

Leyton's simple spring dish perfectly paired with the 2013 Te Muna Road Riesling. 

Small amount of honeycomb
1 ripe pear, washed
1 whitloof 
8 rocket leaves (mustard streak)
20g Roquefort or any high-quality blue cheese
200g candied walnuts (see below)
Juice of 1 lemon
1 tablespoon chardonnay vinegar (available at good food stores)
Extra virgin olive oil
Salt sea and pepper 

Candied walnuts
200g walnuts 
200g castor sugar 
50g honey 
200ml water 

Method
In a heavy based saucepan, combine water and sugar over a medium heat and stir until sugar has dissolved. Add walnuts and bring to the boil. Reduce heat and simmer until the liquid reduces and the walnuts are glazed. Stir occasionally so the walnuts cook evenly. Heat oil in a deep fryer or a deep frying pan. In small batches, scoop walnuts from saucepan into hot oil (allow excess syrup to drain off). Fry for 2 minutes (moving them around) until they become a rich golden colour. Remove from oil place on baking paper. Season with sea salt while hot, then cool completely before serving.

To serve
Slice off the bottom end of the witloof and pull apart the witloof into its individual leaves. Lay out the leaves and place the sliced pear, honeycomb, candied walnuts, rocket, Roquefort blue (crumbled). Drizzle the leaves with the lemon juice, chardonnay vinegar, sea salt, freshly ground black pepper, and olive oil then layer the leaves up over four plates and serve.

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