+44 020 7917 1000
Contact
Modify booking
Book
Skip to main content
  • Explore
      • Explore our story
      • Reasons to love The Milestone Hotel
      • Our partners & suppliers
      • Image gallery
      • Sustainability
      • Awards & accolades
      • Careers
      • In the Press
      • The Red Carnation Hotel Collection
      • Location & directions
      • Families
      • Pets
      • Wellness & fitness
      • Meet our team
      • Covid-19 FAQs
      • Frequently asked questions
      • Accessibility
  • Rooms & suites
      • Rooms
      • Suites
      • Residences
  • Residences
  • Offers & Gifts
      • Offers
      • Gifts
  • Experiences
  • Dining
      • Dining & drinks
      • Breakfast
      • Afternoon Tea
      • Private dining
      • What's on at The Milestone
      • Bouchard Finlayson
      • Cheneston's Restaurant
      • The Oratory
      • Stables Bar
      • The Conservatory
      • Art of Sabrage
      • Picnic in the park
      • Our local neighbourhood
      • Meetings
      • Events
      • Celebrations
      • Weddings
  • Covid-19 update
  • Discover
  • Discover
  • Delicious dining
  • The Twelve Apostles' signature dish

The Twelve Apostles' signature dish

Executive Chef Christo Pretorius shares his signature recipe for Cape Atlantic Fruit De Mer, a favourite dish at Azure Restaurant.

Share this article

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:

  1. Dice the tuna into 10mm cubes.
  2. Combine the herbs, ginger, radish, gherkin, mirren, soya, miso, sesame, salt, pepper, aioli and olive oil in a bowl.
  3. Toss the tuna in this mix to coat.
  4. 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:

  1. Blanch the watercress then refresh in ice water.
  2. Blend in until it becomes a smooth puree, adding some water as you blend.
  3. Strain the puree and set aside.
  4. Add the egg yolks and oysters and blend until smooth.
  5. Add the lemon juice, seasoning and mustard and blend again.
  6. Slowly add the oil until fully emulsified and smooth.
  7. 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:

  1. Clean mussels under running water and discarding any that are open.
  2. Add all ingredients together in a medium pot and bring to the boil.
  3. Let the liquid boil for 10 minutes to intensify the flavour.
  4. Add the mussels in a colander little at a time to ensure all of them will open and steam until they open.
  5. Any mussels that are closed open with a knife.
  6. Remove the mussels from their shells carefully.
  7. Use 2 or 3 mussels per portion depending on their size.
  8. Reserve the liquid for the saffron mussel cream.

Saffron mussel cream

Ingredients:

  • Liquid from the mussels
  • 500g cream
  • 2g saffron
  • 10g salt flakes

Method:

  1. Rehydrated the saffron fronds in the cream for a few minutes.
  2. Bring the mussel liquid and cream up to a boil and reduce down by 3 quarters.
  3. Season to taste and set aside to cool. 
  4. 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

  1. Place all ingredients in a mixer and blend on full power for 5 minutes.
  2. Leave the mixture stand for 10 minutes.
  3. Strain through a double muslin cloth.
  4. 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

  1. 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

  1. Shell soybeans.
  2. Add the herbs, oil and season.
  3. 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

  1. ​Bring the pickling liquid and all ingredients to the boil.
  2. 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:

  1. Place the seaweed into the warm pickling liquid.

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:

  1. Dice the tuna into 10mm cubes.
  2. Combine the herbs, ginger, radish, gherkin, mirren, soya, miso, sesame, salt, pepper, aioli and olive oil in a bowl.
  3. Toss the tuna in this mix to coat.
  4. 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:

  1. Blanch the watercress then refresh in ice water.
  2. Blend in until it becomes a smooth puree, adding some water as you blend.
  3. Strain the puree and set aside.
  4. Add the egg yolks and oysters and blend until smooth.
  5. Add the lemon juice, seasoning and mustard and blend again.
  6. Slowly add the oil until fully emulsified and smooth.
  7. 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:

  1. Clean mussels under running water and discarding any that are open.
  2. Add all ingredients together in a medium pot and bring to the boil.
  3. Let the liquid boil for 10 minutes to intensify the flavour.
  4. Add the mussels in a colander little at a time to ensure all of them will open and steam until they open.
  5. Any mussels that are closed open with a knife.
  6. Remove the mussels from their shells carefully.
  7. Use 2 or 3 mussels per portion depending on their size.
  8. Reserve the liquid for the saffron mussel cream.

Saffron mussel cream

Ingredients:

  • Liquid from the mussels
  • 500g cream
  • 2g saffron
  • 10g salt flakes

Method:

  1. Rehydrated the saffron fronds in the cream for a few minutes.
  2. Bring the mussel liquid and cream up to a boil and reduce down by 3 quarters.
  3. Season to taste and set aside to cool. 
  4. 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

  1. Place all ingredients in a mixer and blend on full power for 5 minutes.
  2. Leave the mixture stand for 10 minutes.
  3. Strain through a double muslin cloth.
  4. 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

  1. 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

  1. Shell soybeans.
  2. Add the herbs, oil and season.
  3. 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

  1. ​Bring the pickling liquid and all ingredients to the boil.
  2. 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:

  1. Place the seaweed into the warm pickling liquid.

Stay in touch

Sign-up to our newsletter

Subscribe to receive the latest news, announcements, and special offers

Submit

We are proud to be part of a number of select and exclusive collections and memberships that share our values of outstanding service, exceptional guest experiences and generous hospitality.

Forbes Five-Star Award
TTC logo
  • Careers
  • Legal
  • Contact us
  • Covid-19 update
  • Our Media
  • Covid privacy notice

London

  • Hotel 41
  • The Milestone Hotel & Residences
  • The Rubens at the Palace
  • The Egerton House Hotel
  • The Chesterfield Mayfair
  • The Montague on the Gardens

Dorset

  • Summer Lodge Country House Hotel & Restaurant
  • The Acorn Inn

Ireland

  • Ashford Castle
  • The Lodge at Ashford Castle
  • Hatch Hall

Edinburgh

  • 100 Princes Street

Guernsey

  • The Old Government House Hotel & Spa
  • The Duke of Richmond Hotel

South Africa

  • Bushmans Kloof Wilderness Reserve & Wellness Retreat
  • The Twelve Apostles Hotel and Spa
  • The Oyster Box

Botswana

  • Xigera Safari Lodge

Geneva

  • Hotel d'Angleterre

Florida

  • The Chesterfield Palm Beach

©2022 Red Carnation Hotels. All Rights Reserved

This website uses cookies. We use cookies to analyse our traffic, enhance our website’s functionality and performance and better experience for our users. If you require more information please view our cookie policy.