Our thanks to Olivier Jaeggi-Wright, Chef and co-owner of Paarl’s Terra Mare restaurant for generously sharing his wonderful recipe with Avondale’s friends.
The richness and the delicious blend of decadent flavours in the bisque made for an incredible combination with the strong backbone in Cyclus’s swirling layers.
1 celery stalk
butter or oil for frying
10 black peppercorns
4 bay leaves
2 cups brandy
2 cups white wine
4 tablespoons tomato paste
500g tiger prawn roasted
salt to taste
pepper to taste
1 cup fresh lemon juice
zest of 1 lemon
3 litres of full cream
1 litre veg stock to tone it down if thick
Roughly chop carrots, leek, celery and onion.
Heat butter or oil in pot. Add all veg and cook until a nice golden-brown.
Add bay leaves and peppercorns, then add the tomato paste followed by the roasted prawns.
Deglaze with brandy and white wine.
Season with salt and pepper, lemon juice and zest.
Add the cream and bring to the boil.
Once it has started boiling, turn down the heat and simmer for 20 minutes.
(Add veg stock, only if necessary because of thickness.)
Strain the bisque, and serve.
Remember to pair this with Avondale’s Cyclus for an unforgettable taste sensation!