To celebrate the launch of Wonderland, we hosted an intimate dinner with friends of Meadowlark at No.7 in Tāmaki Makaurau, Auckland.
We asked No.7 owner, Jack to share his Radish Martini recipe, created just for the Wonderland launch. Enjoy! x
INGREDIENTS:
60ml Tanqueray (or your favourite gin)
15ml Dolin Dry Vermouth
15ml pickled radish brine*
Stir with ice until diluted to your taste. Strain into a chilled glass.
PICKLED RADISH:
4 bunches radish
1 litre water
40g salt
1 tsp peppercorns
1 tsp fennel seeds
4 cloves garlic
Bring water to boil with the salt, peppercorns, fennel seeds and set aside. While this is cooling, rinse your radishes, then cut them into quarters and place in a clean jar with your garlic. Once your pickle brine has cooled to room temperature, pour over the radishes and seal the jar. Should be ready after around five days. Open the jar every couple of days to release built up gas.
Photos by Olivia Renouf.