INGREDIENTS
Gazpacho
200ml water
450g cherry tomatoes
2 red peppers, roasted, skin removed
3 peppercorns
1tsp Thyme,
1 garlic clove
50g tomato puree
1 teaspoon salt
1 teaspoon sugar
1 teaspoon raspberry vinegar
Ricotta
100g Ricotta
1 teaspoon truffle oil
1 teaspoon raspberry vinegar
METHOD
Gazpacho
1. Place all ingredients into a food processor and blend until smooth.
Ricotta
1. In a medium sized bowl mix together all the ingredients
To Serve
1. Place 1 teaspoon of the ricotta mix into an expresso cup and pour over 50mls of the gazpacho. Serve with a teaspoon.
APPLIANCE / FUNCTION
Nick Honeyman
Born and raised in South Africa, Nick left at 18 to pursue a dream of becoming a world class chef with what he describes as "a burning passion for cooking".
In 2012 Nick opened The Commons Restaurant (Metro awards - Top 50, shortlist best new restaurant & runner up best chef, Cuisine awards NZ top 50 restaurants) followed by Everybody's Izakaya, a modern Japanese Izakaya style restaurant. Then to become the Executive Chef of the 5 star luxury hotel the Sofitel.
Nick now splits his time between his two restaurants, Paris Butter in Auckland and his seasonal restaurant Le Petit Léon in the south of France.
