BUFFALO MOZZARELLA, TOMATOES AND CAPER BERRIES WITH BASIL OIL

Serves 4

Ingredients
2 balls of buffalo mozzarella
2 vine ripened roma tomatoes
4 caper berries
40 g of basil leaves
8 large basil leaves
50 ml of olive oil
5 g salt
5 g flake salt and freshly milled pepper

Method
Warm the olive oil in a small saucepan to 35°C then pour into a blender, adding 5 g salt. Turn blender on and run for 30 seconds, before adding 40 g basil leaves and pureeing until a smooth oil forms.
Cut the tops and bottoms off the tomatoes and cut each tomato into four even slices.
Cut each of the balls of mozzarella into four even slices.
Sprinkle each of the slices of tomatoes with some of the salt and pepper.
Arrange the tomatoes, mozzarella and basil leaves into neat towers and place a caper berry on top of each tower.
Drizzle basil oil across the top of the towers.

serve with evening star Sauvignon Blanc

The crisp green fruit flavours of the Sauvignon Blanc match the fresh tart flavours of the mozzarella cheese and ripe tomato. The lingering acid of the wine and vibrant basil flavours providing an interesting contrast of lingering flavours on the palate.