The Botanist: Happening Now: Recipes inspired by land, water + sky
HAPPENING NOW: RECIPES INSPIRED bY LAND, WATER & SKY
To celebrate our collaboration with travel platform Room + Wild, we asked our food and drink go-to and wanderluster Abi Clephane to create a series of cocktail and food pairings inspired by land, water and sky destinations — little rituals for right now that connect us to the landscapes we love.
Land
Bursting with flavour and texture, we took our cue from the land we call home for this dish. Pair it with our tart Red Snapper cocktail for even more depth.
STEAK TARTARE
Recipe
Ingredients
200g good quality fillet steak, finely diced
1 shallot, finely diced
Small handful flat parsley, finely diced
Couple dashes hot sauce
Teaspoon Dijon mustard
Teaspoon capers, diced
4 cornichons, diced
Egg yolk
Optional: French baguette or fries
Method
1. Finely dice the steak, shallot and parsley
2. Roughly dice the capers and cornichons
3. Mix everything together and plate with an egg yolk in the middle
4. Serve with a French baguette or fries
Enjoy with a Red Snapper
WATER
Fluid and expansive, water inspires this bold, lively BBQ Fish Tacos recipe. Pair it with our classic Dirty Martini.
BBQ FISH TACOS
Recipe
Ingredients
Two fillets of white fish (haddock or cod)
Juice of one lime
Pinch of chilli flakes
Pinch of cumin
Pinch of paprika
Salt and pepper
Dash of olive oil
To serve: corn tacos, guacamole, pico de gallo and hot sauce
Method
1. Mix everything together, except the fish
2. Once the marinade is made, coat the fish evenly and marinate for 30 minutes
3. BBQ each side of the fish for 3-4 minutes
4. Serve on warm corn tacos with guacamole, pico de gallo and hot sauce
Enjoy with a Dirty Martini
SKY
An endless, open sky inspires this light and airy Whipped Feta Dip. Pair it with our Horizon Spritz.
WHIPPED FETA DIP
Recipe
Ingredients
1 Block feta cheese
75ml Yoghurt
30ml Lemon juice
1 Garlic clove crushed
Pinch of salt and pepper to taste
For topping:
Teaspoon chilli oil
Selection of green herbs (parsley/mint/dill)
Toasted nuts
Olive oil
Cucumber
Lemon vinaigrette (lemon, Dijon mustard, olive oil, honey, garlic)
Optional: Chilli flakes
Method
1. Add everything to a food processor and pulse until creamy, or use a stick blender
2. Garnish with chopped green herbs (parsley/mint/dill), toasted nuts, a drizzle of olive oil, chilli oil and cucumbers dressed in a lemon vinaigrette
3. For more heat, sprinkle some chilli flakes on top
