Olive oil and feta cheese ice-cream, olive and rosemary biscuit, dark chocolate and orange sauce, Italian meringue kisses, an orange coule and olive dust. – serves 4

Olive Oil & Feta Cheese Ice Cream Ingredients:

250ml Cream
250ml Milk
5 Egg Yolks
¾ cup Castor Sugar
40ml Olive Oil
100g Feta Cheese

Method:

  1. Heat the cream and milk in a pot on medium heat
  2. In a mixing bowl, mix together the eggs and sugar until it resembles a pale-yellow colour
  3. Temper the milk mixture with the egg mixture
  4. Place back into the pot and reheat for 5 minutes
  5. Add the olive oil and feta cheese
  6. Blend the mixture well to resemble a smooth liquid and cool
  7. Place the cooled mixture into the ice-cream machine and churn

Olive Oil & Rosemary Biscuit Ingredients:

225g Butter
165g Icing Sugar
5g Salt
¼ Orange Peel
60g Egg Yolk
375g Cake Flour
30g Corn Flour
Rosemary (To Desired Taste)
Olives (To Desired Taste)

Method:

  1. Place all the ingredients except the olives in a magi mix/food processor and pulse until a dough is formed
  2. Remove from the magimix/food processor and place on a floured surface
  3. Chop up the olives until small cubes remain
  4. Place the olives into the dough and knead until the olives are completely distributed
  5. Rest in the refrigerator for minimum 20 minutes
  6. Roll the dough out to desired thickness and use desired cookie cutter to shape
  7. Place the cut biscuits onto a prepared baking tray
  8. Bake at 180 degrees celcius

Dark Chocolate & Orange Sauce Ingredients:

70% Dark Chocolate
Orange Essence
Orange Peel

Method:

  1. Gently melt the chocolate over a pot of boiling water
  2. Add the orange essence to desired taste
  3. Add orange peel
  4. Strain and place into a squeeze bottle for plating

Italian Meringue Kisses Ingredients:

5 Large Egg Whites (Room Temperature)
1 Cup Castor Sugar
1/3 Cup Water
1/4 Tsp Cream of Tartar

Method:

  1. In a pot, bring the water and sugar to a boil {230 degrees Celsius)
  2. In a mixer, mix the egg whites and add the sugar syrup in a thin stream
  3. Mix until cool
  4. Colour the meringue and place into a piping bag
  5. Pipe 2cm by 2cm meringues on a prepared baking tray
  6. Bake at 100 degrees Celsius for 2 hours

Orange Coulis Ingredients:

Orange Peel
Pure 100% Orange Juice
1/4 Cup Castor Sugar
1 Tsp Cornflour

Method:

  1. In a pot, bring orange peel, juice and sugar to a boil
  2. Make a slurry with the cornflour and add to the orange mix
  3. Place in a bowl and cool down
  4. Once cooled, convert to a squeeze bottle for plating

Olive Dust Ingredients:

Olives

Method:

  1. Cut the olives in half-length ways and place on a prepared baking tray
  2. Place in the oven at 70 degrees Celsius overnight
  3. Remove from the oven and check moisture (if still too moist, increase the temperature to 90/100 degrees Celsius) and leave until completely dry.