No one likes to waste food and everyone loves a cocktail. The Morning Show’s Larry Emdur and Angela Cox watched Bar Manager PJ use leftovers from Chef Reid’s dish for a great matching cocktail.

DIY BOWERY LANE AT HOME:

Seared Tuna Bruschetta

With April the ideal time to enjoy freshly caught sashimi grade tuna, this tried-and-true Italian appetizer packs a punch on fresh flavours.

Ingredients and Method available from Ch7 here

 

Ingredients

250g Sashimi Grade Tuna

2 sourdough (chargrilled)

2 garlic cloves

3 radish (sliced)

1 ruby grapefruit (segments)

1 mint (bunch, picked)

1 apple (sliced)

200g salted ricotta

1 avocado (puréed)

1 lemon (juiced)

200ml extra virgin olive oil

1 fennel (sliced)

 

Method

Sear tuna on all sides in an extremely hot frying pan and set aside.

Chargrill sourdough bread then rub garlic cloves onto bread to release flavours. Place fennel, grapefruit, radish, apple, mint in a mixing bowl and season with lemon juice, extra virgin olive oil, salt and pepper.

Assemble sliced tuna on top of bread.

Liberally place avocado purée across top.

Lay salad on top as cover and finish with microplane grated salted ricotta.

 

Apple & Fennel Cocktail

Inspired by the daiquiri, this cocktail perfectly matches the Seared Tuna Bruschetta while bringing all the flavours of Autumn to our taste buds.

 

Part 1: Fennel & Honey Syrup

For best results, prepare this as far in advance as possible.

 

Ingredients

2 Tablespoons of fennel seeds

100g Honey

150ml Water

1/2 Fennel Heart

 

Syrup Method

Dry Toast fennel seed on medium heat until golden brown.

Add honey and water and let simmer on low heat for approximately 20 minutes to reach syrup like consistency.

Take off heat.

Add fresh fennel and let cool.

Bottle with fresh fennel pieces within.

Keep refrigerated.

 

Part 2: The Cocktail

Ingredients

45ml Stolen White Rum

20ml Fresh Lime Juice

15ml Fresh Apple Juice

*15ml-20ml Fennel Honey Syrup

 

Cocktail Method

Measure all ingredients into shaker.

Add ice and shake vigorously.

Fine strain in pre chilled coupette or martini glass.

Garnish with slapped fennel frond.

Enjoy!