Gareth Stewart
Chef Partner at Advieh
Photography by Manja Wachsmuth
Hand-crafted Haloumi
Golden hued with highlights of red, this hand-crafted haloumi dish combines confit dates, pomegranate, pickled persimmon, almonds and whisky-infused Mānuka Honey.
I wanted to include the honey into dishes that we already had going on to our new menu so it enhanced the dishes but also elevated some of the techniques involved. I didn’t want to change its flavour profile so instead drizzled over the dishes at the end to finish them.
“When I first tasted the honey I was immediately drawn to it and the packaging was exceptional. It made me smile and was instantly inspired to start working with it to enhance dishes as I was fascinated by the work and passion that had already gone into it.”
Gareth Stewart
Chef Partner
Advieh
Chicken Liver Baklava
I chose three dishes that complimented our menu so they have a Middle Eastern theme, this is our chicken liver baklava, kataifi pastry, Iranian pistachio and cherry with whisky-infused Mānuka Honey.
“Baklava is known for honey so this we added it into the chicken liver parfait and also finished it over the top. The result is a chicken dish of unique and delicious flavours.”
Chicken Liver Baklava
I chose three dishes that complimented our menu so they have a Middle Eastern theme, this is our chicken liver baklava, kataifi pastry, Iranian pistachio and cherry with whisky-infused Mānuka Honey.
“Baklava is known for honey so this we added it into the chicken liver parfait and also finished it over the top. The result is a chicken dish of unique and delicious flavours.”
Whole Dry Aged Duck
Whole dry aged duck, aromatic leg tagine, duck fat confit parsnip, skordalia, black lime, all complemented perfectly with the whisky-infused Mānuka Honey.
“Duck is a no brainer when it comes to honey so we used the honey to glaze the skin of the breast. We were all delighted with the stunning result and how the delicate whisky-infused sweetness of honey complemented the meat of the duck.
Whisky Honey Saffron Muhallebi
The base is a whisky-infused honey and saffron muhallebi, gently cooked to a silken texture and left to set with a delicate golden hue in a honeycomb mould.
Once cooled, it’s paired with a light lemon choux puff, filled with a tangy cream that cuts through the richness.
Alongside sits a scoop of burnt butter ice cream, its nutty depth complementing the honeyed notes of the muhallebi and at the base, a scatter of oat crumble grounds the dish with rustic texture.
A drizzle of the honey deepens the floral sweetness, tying the flavours together and finished with a delicate honeycomb biscuit tuile for a final touch of crisp elegance.
Whisky Honey Saffron Muhallebi
The base is a whisky-infused honey and saffron muhallebi, gently cooked to a silken texture and left to set with a delicate golden hue in a honeycomb mould.
Once cooled, it’s paired with a light lemon choux puff, filled with a tangy cream that cuts through the richness.
Alongside sits a scoop of burnt butter ice cream, its nutty depth complementing the honeyed notes of the muhallebi and at the base, a scatter of oat crumble grounds the dish with rustic texture.
A drizzle of the honey deepens the floral sweetness, tying the flavours together and finished with a delicate honeycomb biscuit tuile for a final touch of crisp elegance.
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