Jacob’s Creek Garden Platter

Sweet and savoury flavours make this platter a perfect appetiser.

Grilled fig 

  • 1 large fig 
  • 1 tsp olive oil 
  • Salt 
  • Pepper


Cut your fig in half, brush it with olive oil and season with salt and pepper. Grill on high temperature in a pan or on the barbeque. 


Feta and watermelon salad 

  • ½ cup of diced feta cheese 
  • 2 cups of diced yellow watermelon (if you can’t find yellow just use normal watermelon)
  • 1 cup of rocket salad 
  • 1 Tbsp olive oil 
  • ½ Tbsp lemon juice 
  • Black pepper 


To prepare your salad, pick rocket of the stem. Dice your fetta and watermelon in larger pieces. Mix your melon with rocket and feta cheese in a bowl. Dress with olive oil and lemon juice. Season with black pepper. 



  • 1 g yeast                                                                                   
  • 700 ml water                                        
  • 1 kg flour                                  
  • 15 g salt                                                                                                            
  • 40 ml olive oil 
  • 1 Tbsp olive oil 
  • Salt 
  • 6 sprigs of rosemary 


Place flour, yeast and water into mixing bowl and mix for 15 minutes to form dough. Add oil, salt and continue to mix to smooth dough. Leave the bowl under a tea towel until double in size. Take the dough out of the bowl and kneed it for 2 minutes. Rest the dough for 5 minutes and then transfer it into an oiled baking tray. Press the dough gently into the tray using your fingers to create indentations. Leave the dough to rise until double in size. Drizzle with olive oil, sea salt and chopped fresh rosemary.

Bake at 200°c for 15min.


Corn fritters

  • 3 corn cobs 
  • ½ cup spring onions finely sliced
  • 1 cup of coriander chopped (leave some aside for garnish)
  • ½ cup of crumbled feta cheese 
  • Zest of 2 lemons 
  • 1 cup Besan flour 
  • 1 egg
  • 1 Tbsp olive oil 
  • Salt
  • Pepper


Blanch the corn in boiling water, allow to cool. Shave off kernels and set aside. 

Make a batter with flour and egg, when smooth, mix in other ingredients. Season with salt and pepper. Make small patties of your fritter mix, flatten them and fry in a pan on high heat with some olive oil. Garnish with coriander. 


Mulberry relish

  • 500g mulberry
  • 1 red onion
  • Ground clove pinch
  • ½ tsp Ground cinnamon 
  • ½ tsp Ground star anise 
  • ½ cup Cabernet 
  • ½ cup Red wine vinegar 
  • ½ cup Castor sugar 


Chop your onion fine and place in a pan on low heat with splash of oil until soft. Add 250 g of the mulberries, spices, vinegar, wine and sugar. Cook on low heat until liquid is reduced to nearly nothing. Stir in the rest of your mulberries and season with salt.


Pesto and yoghurt dip

  • 500 g natural yoghurt 
  • Pesto: 
  • 1 cup basil 
  • ¼ cup pine nuts 
  • ¼ cup Parmesan grated
  • 1 garlic clove 
  • 150 g olive oil 
  • Salt 
  • Pepper 
  • 1 tsp of lemon zest 


Hang 500g natural yoghurt overnight in a cheese cloth over a bowl. 

Combine ingredients for your pesto and mix well in a blender. Fold your pesto through your yoghurt. 

Reserve Chardonnay Pinot Noir

Reserve Chardonnay Pinot Noir

Serve your first course with a glass of sparkling.

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