food, Recipes

Strawberry & radish


for the strawberries and radish

200g whole strawberries

100g small radishes

200ml strawberry juice

squeeze of lime juice, to taste

130g sugar

100ml water

for the granité

200g radishes

600g strawberries

200ml sugar

100ml coconut water

for the dehydrated chocolate marquise

3 egg yolks

100g caster sugar

70g dark chocolate

75g butter

80g cocoa powder

250ml cream, whipped


Preheat your oven to 65ºC. Cut the tops off the strawberries and radishes, then dry them in the oven for a few hours. Bring the juices, sugar and water to the boil together in a small saucepan. Set the syrup aside.

To make the granité, juice the radishes and strawberries. Dissolve the sugar in the coconut water and stir it into the juice. Freeze the liquid on a tray, then scrape the ice into a heap of fluffy crystals. Place the tray back in the freezer.

To make the marquise, whisk the egg yolks with the sugar until they’re thick and creamy. Melt the chocolate and butter in a bain-marie. Stir in the egg yolks and cocoa powder, then fold the cream into the mixture. Spread this thinly onto wax paper and dry it out fully in an oven at 65ºC.

A few minutes before plating, rehydrate the strawberries and radishes with the syrup. Place some ground marquise and a large spoon of granité at the bottom of each bowl. Add the strawberries and radishes with shards of marquise. Garnish with basil and mint. serves 5 to 6

Indochine at Delaire Graff Estate, Helshoogte Pass, Stellenbosch, 021-885-8160,

Want some starter and main course inspiration? Try Virgil Kahn's Quick Kimchi Salad and Beef Tataki with Daikon recipes.