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Charred Carrots

  • 200 g Baby carrots (lightly scrubbed and patted dry)
  • Butter 15.0 ml
  • Extra virgin olive oil 15.0 ml

Pineapple Gel

  • 200 g Pineapple (very ripe, peeled and roughly chopped)
  • Small piece Fresh ginger (thumb size, finely grated)
  • Sugar 30.0 ml
  • Honey 15.0 ml
  • Agar agar 2.5 ml
  • Xantham gum 2.5 ml
  • Pinch Salt
  • Crème Fraîche 2.5 ml
  • 125 ml Water (add to blender)
  • 125 ml Water (add to saucepan)
  1. Charred Carrots

    • Melt butter, add extra virgin olive andRobertsons Chicken Spice and mix. Pour over carrots and mix. Bake for 20 min at 190 °C.
  2. Pineapple Gel

    • Combine first 4 ingredients in a blender and purée. Add remaining ingredients to saucepan and whisk continuously while bringing to a boil. Remove from heat, then whisk in pineapple mixture. Sieve and set aside to thicken (thick but pourable).

    To Plate:

    • Arrange carrots on a plate, pour some pineapple gel onto the plate and finish off with piped crème fraiche.