Serves 4-6 Olive oil, for roasting1 butternut (900g) deseeded and cut into wedges5ml (1 teaspoon) dried oregano70g (6 slithers) prosciutto80g arugula125g goat’s cheese50g pine nuts, toasted Truffle Dressing 60ml (1/4…
Serves 4 250g strawberries, hulled and quarteredZest and juice of half a lemon30ml (2 tablespoons) raspberry or balsamic vinegar10ml (2 teaspoons) Stonebarn Black Truffle Honey (Imported by The Truffle Lady…
Grilled baby gem salad, with tahini dressing, orange, fennel and macadamia nut crumble, smoked Stanford cheese and stonebarn truffle honey Chef Micheal Deg - Head chef at Cavali Estate
