Dominique Rizzo’s Zucchini cannelloni, basil kohlrabi and labneh, macadamia and lemon pangratto, bowen tomato, Davidson plum

Serves: 2-4

Ingredients

1 zucchini peeled into ribbons

1 kg of natural yoghurt mixed with ½ tsp of salt and juice from ½ lemon hung in muslin for 2 days

1 bunch of basil – leaves picked

1 kohlrabi, peeled and chopped

1 clove of garlic

Olive oil

Salt and pepper

¼ cup macadamia nuts

Zest of 1 lemon

Rainforest Bounty Davidson Plum vinegar

Micro herbs

Bowen semi dried cherry tomatoes

¼ bunch dill

Edible flowers

Method

Place 2 slices of the zucchini onto your kitchen bench or chopping board and roll them up to form a cylinder, repeat the process for two more rolls. Place these upright onto a plate.

Blend the labne with a little more seasoning. Make the pesto by blending the basil with the kohlrabi, garlic and oil until you achieve a firm pesto.

Toast the macadamia nuts and crush finely, zest the lemons and dry on a tray  on a low temperature of 40c until dried. Mix the lemon zest with the crushed nuts.

Pipe the labneh into the zucchini cylinders, top with the pesto, garnish the plate with the Bowen tomatoes, herbs, edible flowers, and the Davidson plum vinegar combined with virgin oil and salt and pepper.

Serve immediately.

Wine Suggestion

Region: Granite Belt, QLD
Colour
: Soft salmon rose pink
Nose: Honeysuckle and ripe pear with touches of sweet musk and ginger.
Palate: Rich, opulent palate displaying intense varietal character of musk, pear, peach, citrus and apple blossom along with warm spice and soft grapefruit acid.

A beautiful tribute to the pinot grape, this wine is a light pink in colour and has aromas of honeysuckle and ripe pear. On the palate it displays intense varietal character of pear, peach, citrus and soft grapefruit acid. A lovely fresh and floral wine.

This 2016 Vineyard Selection Pinot Gris came mostly fromfruit off St Jude’s vineyard, with about 25% also from Night Sky. An unusually warm week in early February meant that harvest occurred a little earlier than usual. 50% of the fruit was fermented 100% wild for complexity, with the remainder fermented using a new yeast strain to accentuate floral and mineral tones. Following ferment, the wine was racked and briefly aged over light lees in stainless steel. Minimal fining only to retain maximum flavour and the pretty natural pink colour of the grape.

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