Ginger Jelly

• 1 tea bag Dilmah Pure Green Tea
• 1 bag Dilmah Camomile Flowers
• 160ml pickled Ginger liquid (drain liquid from two 100g packets of Japanese pickled ginger)
• 1 teaspoon Ginger juice (from grated ginger)
• 1½ tablespoons Rice Vinegar
• 3 titanium-strength Gelatine leaves

Method of Preparation
For the jelly, infuse 160ml warm water with the tea bags for 10 minutes. Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid. In a small saucepan, heat remaining ingredients over low heat to combine flavours. Stir through gelatine until dissolved. Strain through muslin cloth or very fine sieve and set in a tray. Chill in the fridge for at least 2 hours.

Sashimi of Blue Fin Tuna

• 250g Sashimi grade Tuna
• 2 tablespoons Sterling Caviar
• ½ cup Créme Fraîche
• 1-2 teaspoons Lemon juice
• Olive oil (for drizzling)
• Baby Shiso leaves (for garnish)

Method of Preparation
Combine the créme fraîche with the lemon juice and season to taste. To assemble allow 2 slices of tuna per person and place on a plate. Cut the jelly in 1.5cm squares and lay on top of the fish. Place a small dollop of the créme fraîche on top of the jelly and a generous spoon of caviar. Season lightly with sea salt and cracked white pepper. Drizzle with olive oil,