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The Aromatic Wines
were judged with Fennel with Tahini and Sumac


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As presented by Celebrity Chef MICHAEL MANNERS

8 serves


2 Fennel bulb quartered

2 tsp tahini

8 tbsp Greek yogurt


Robust, strong olive oil

Toasted sesame seeds

Fennel leaves

Method -

1. Cut the fennel bulbs into quarters. Place them into double Ziploc bags with olive oil, salt, and pepper.

2. Cook fennel sous-vide at 80C for 2 hours. Alternatively, braise the fennel low and slow in a pan.

3. Mix the tahini and Greek yogurt in a bowl. Toast the sesame seeds until they are slightly golden.

To Serve

1. Scoop 1 tbsp of tahini-yogurt mix onto the plate. Place the fennel in the middle and drizzle with the cooking liquid, and olive oil.

2. Sprinkle sumac, sesame seeds, and fennel leaves on top.

Click to review previous Chefs’ food recipes for this Category of Wines.

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