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Salmon Gravlax:

1. Cure salmon in a 1:1 mix of 80g rock salt and 80g sugar. Ensure it’s fully covered. Add aromatics like juniper berries, citrus peel, or star anise if desired.
2. Once covered, pour over 40ml of Cornwell’s Apple Cider Vinegar. Store in the fridge for 6-8 hours or if time permits, overnight.
3. Once salmon is cured, remove from salt, wash under cold water and pat dry.
4. Using a sharp knife slice salmon towards the skin into thin slices.

Ciabatta Crisp:

1. Freeze QBA Artisan Ciabatta and slice thinly using a meat slicer.
2.  Lightly brush frozen slices with softened Meadow Lea Original Spread, then sprinkle with herbs, salt, and pepper. Bake at 150°C until golden and crisp.

Fresh Summer Vegetable Salad:

1. Prepare summer vegetable salad by blanching and refreshing vegetables. Trim vegetables to petite portions.
2. Dry peas and dress in 40ml Crisco Canola Oil, 15ml Cornwell’s White Vinegar, and 2 ml lemon juice. Season with salt and pepper.

Dill Aioli:

1. Mix 50ml Oli & Vine Aioli with 2g freshly chopped dill, 2ml lemon juice, and 10ml vinegar. Season with salt and pepper.

Serve cold with fresh herbs.