The Twelve Apostles' signature dish

Savour this recipe for Cape Atlantic Fruit De Mer from Executive Chef Christo Pretorius at The Twelve Apostles. The recipe serves ten people. If you enjoyed making this recipe, please share your photos with us on Instagram, tagging @12ApostlesHotel. Tuna Tartare Ingredients: 200g clean, brunoise tuna 1 handful of chives, finely sliced 20g chopped coriander 5g grated ginger 2 finely diced radishes 1 diced gherkin Zest of 1 lemon 2 limes juiced 10ml soya sauce 10ml mirren 10ml miso paste 5 drops of sesame oil 30ml of olive oil 30ml of lime aioli 5g salt 3g pepper Method: Dice the tuna into 10mm cubes. Combine the herbs, ginger, radish, gherkin, mirren, soya, miso, sesame, salt, pepper, aioli and olive oil in a bowl. Toss the tuna in this mix to coat. Season with lime juice salt and pepper. Oyster and watercress emulsion Ingredients: 100g watercress 10 oysters shucked 10 egg yolks 1.25 ml Dijon mustard 5g salt flakes 5g fine pepper Juice of 1 lemon 500ml canola oil Method: Blanch the watercress then refresh in ice water. Blend in until it becomes a smooth puree, adding some water as you blend. Strain the puree and set aside. Add the egg yolks and oysters and blend until smooth. Add the lemon juice, seasoning and mustard and blend again. Slowly add the oil until fully emulsified and smooth. Strain through into a clean squeeze bottle and chill. Steamed mussels Ingredients: 1000g fresh mussels 500ml white wine 500ml sake wine 1 garlic, cut in half 2 handfuls of lemongrass 1 sliced ginger 2 chillies 1 chopped fennel 10g peppercorns A handful of bay leaves Method: Clean mussels under running water and discarding any that are open. Add all ingredients together in a medium pot and bring to the boil. Let the liquid boil for 10 minutes to intensify the flavour. Add the mussels in a colander little at a time to ensure all of them will open and steam until they open. Any mussels that are closed open with a knife. Remove the mussels from their shells carefully. Use 2 or 3 mussels per portion depending on their size. Reserve the liquid for the saffron mussel cream. Saffron mussel cream Ingredients: Liquid from the mussels 500g cream 2g saffron 10g salt flakes Method: Rehydrated the saffron fronds in the cream for a few minutes. Bring the mussel liquid and cream up to a boil and reduce down by 3 quarters. Season to taste and set aside to cool. It can look like it curdles but just reheat on a low heat and whisk. Green onion oil Ingredients: 100g chives 100g spring onion tops 100g leek tops 600ml canola oil 10g khoisan salt Method Place all ingredients in a mixer and blend on full power for 5 minutes. Leave the mixture stand for 10 minutes. Strain through a double muslin cloth. Discard the solids and set aside the onion oil. Marinated trout roe/eggs Ingredients: 100g trout eggs 15ml sake wine 15ml mirren 15ml soy sauce Method Add the sake, mirren and soy to the eggs and leave in the fridge to marinate. Edamame beans Ingredients: 200g shelled soybeans 15ml olive oil 20g chopped parsley 20g chopped chives 5g khoisan salt 5g white pepper 40g pea shoots Method Shell soybeans. Add the herbs, oil and season. Garnish with the pea shoots. Pickling Liquid Ingredients: 300ml verjus 30ml rice vinegar 100ml water 10g lemongrass 10g ginger 10g garlic 2 limes juiced 10ml castor sugar 3g salt Method Bring the pickling liquid and all ingredients to the boil. Let it infuse for 30 minutes. Pickled Seaweed Spaghetti Ingredients: 50g dried, seaweed spaghetti, hydrated in hot water Pickling liquid 5g khoisan salt 2g white pepper Method: Place the seaweed into the warm pickling liquid.

The Twelve Apostles' signature dish

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