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Recipes, Winter

Savarin of Foie Gras, Pistachio Crumble – Joey Sergentakis

Foie Gras Parfait

1Kg         foie gras

cook at 57c for 20 minutes

400g      duck stock

22g         gelatin, bloomed

14g         pink salt

14g         salt

7g           sugar


-mix gelatin into stock

-blend warm foie gras into remiaing ingredients

-pipe mixture into molds and refrigerate for 4 hours


Fig & walnut jam:

500g      Figs, remove stem and slice

8g           lemon juice

400g      sugar

1pc          orange – slice into rounds ( thin)

1pc         orange – juiced

4oz        walnuts, toasted and crushed

-combine figs, lemon juice and sugar – macerate one hour

-poach orange slices in orange juice and sugar until translucent

-add figs, bring to a simmer

-remove from heat and cool over night

-the next day make warm and fold in the walnuts



10g            mache leafs

10g            Frisee

3g              hazelnut vinaigrette


Hazelnut vinaigrette:

100g       hazelnut oil

40g         sherry vinegar


Pistachio crumble:

100g      pistachio

8g          parsley, chopped

20g         pistachio oil

16g          maple syrup

1g    salt

-toast pistachio then chop coursely

-mix ingredients



Pink pepper corn

Chopped pistachio

Micro cress

Toasted brioche


Port wine fluid gel

300g    port wine (alcohol cooked out)

3g         gellen

season with red wine vinegar

-bring to boil

-cool down

-blend with hand blender while cooling down


The perfect wine:

Exhibiting the aromas and flavours of white peach, grapefruit and sweet lime, with mineral notes, Chateau St. Michelle’s Eroica Riesling pairs with the savarin of foie gras, pistachio crumble and figs of Chef Joey Sergentakis, finishing with mouth-watering acidity.