TWO WAYS WITH AKOYA

Akoya with sparkling rockmelon mignonette (above)

“The Akoya can handle some serious flavours – and the natural sweetness of rockmelon is a good counterbalance to the intense umami of Akoya, especially at the beginning of a meal.”

Pure Black Angus beef tartare with Akoya tarragon emulsion and hot potato cakes (left)

“I love this dish showcasing the versatility of Akoya. The emulsion is simply blended raw Akoya with tarragon and grapeseed oil served with pure Black Angus beef. We made a salt from the Akoya and seasoned the beef with it to intensify the umami – nothing else added except some eschalot, chives and olive oil. Simply mix together and then scoop onto the potato cake.”