02 Oct '26
By: Wellness Warehouse
Extracted from Dining with Elephants by Françoise Malby-Anthony. Published by Rock Hopper Books and available at leading bookstores and online.
Ingredients
For the tartare:
1. 250 g cream cheese (about 1 cup)
2. 1 cup avocado puree
3. 2 fresh avocados, chopped
4. 1 C pawpaw, cut into cubes
5. 1 C pineapple, cut into cubes
6. ½ cucumber, very finely chopped
7. 10 g each of chives, coriander, and parsley, finely chopped
8. 4 TBSP lemon juice
9. 2 TBSP creme fraiche
10. ½ C sweet chilli sauce
11. Salt and pepper, to taste
For the honey and balsamic chilli sauce:
1. 1½ tsp chopped chilli or chilli flakes
2. 1 TBSP honey
3. 2 TBSP balsamic vinegar
4. 1 TBSP olive oil
5. Mixed herbs, to taste
6. Seeds and fresh coriander, to garnish
Method
1. In a bowl, mix the cream cheese with half of the chives, coriander, creme fraiche, 1 tablespoon lemon juice, salt, and pepper. Set aside.
2. In a separate bowl, combine the avocado puree with chopped avocado, chopped cucumber, parsley, chilli, and 1 tablespoon lemon juice.
3. Mix the pawpaw and pineapple with the sweet chilli sauce, 2 tablespoons lemon juice, coriander, and olive oil.
4. Using a 7 cm high circular mould, layer the tartare: first, the cream cheese mixture at the bottom; then the pawpaw, followed by the pineapple; finally, top with the avocado mixture.
5. Prepare the honey and balsamic chilli sauce by combining honey, balsamic vinegar, olive oil, and mixed herbs.
6. Spoon about 1 teaspoon of the sauce over the tartare and decorate around the plate.
7. Finish by garnishing with seeds and fresh coriander before serving.
Extracted from Dining with Elephants by Françoise Malby-Anthony. Published by Rock Hopper Books and available at leading bookstores and online.
