garden to table introduction

01:32

Introduction

Chef Maritz, at Longridge Wine Estate introduces a menu rich in seasonal produce from the restaurant’s organic garden. Learn to cook two South African inspired dishes – Grilled Octopus and a polenta and pistachio cake – while indulging in home-grown ingredients.

Garden to table Organic Cooking

01:47

Organic Cooking

Chef Maritz shares the vision for the restaurant – a garden to table concept delivering organic cooking with a sustainable approach.

Chargrilled Octopus - Part 1 preparation

04:23

Octopus – Part 1: Preparation

From chargrilling octopus, to making chutneys, cracker shards and salsas – launch into Part 1.
Learn top-tips on seasoning and grilling octopus, while preparing fresh and seasonally inspired accompaniments.

Chargrilled Octopus - Part 2 Plating

02:18

Octopus – Part 2: Plating

Part 2 plates all the components together, beginning with a chutney base, topped with octopus, salsa and cracker shards with broad bean shoots to garnish.

Polenta and Pistachio Vegan Cake - Part 1, Preparation

03:05

Vegan Polenta & Pistachio Cake – Part 1

This simple cake doesn’t skip on textures and flavours. Learn the wheat and dairy free base, using ingredients such as lemon zest, pistachio, olive oil and almonds.

Polenta and Pistachio Vegan Cake - Part 2, Ingredients

01:45

Vegan Polenta & Pistachio Cake – Part 2

Chef Maritz shares one of the key components for the desert – Guava fruit.  Combining guava with cardamom, vanilla, cinnamon sticks and Chandon blanc creating a delicious syrup and puree. Combine with a coconut yoghurt and toasted coconut shards.

Polenta and Pistachio Vegan Cake - Part 3, Plating

02:11

Vegan Polenta & Pistachio Cake – Part 3

Assemble all the components together for the dish combining the sponge cake with toppings of syrup, coconut shards and a siphoned coconut yoghurt.