• To drink: South African Pink Cap Classique – from Graham Beck, Pongracz, Simonsig or Villiera – with floral notes and acidity to leave the mouth fresh for the next course.

    Aubergine, salmon and porcini rolls

    Serves: 4 - 6
    Cooking Time: 20 mins


    • 45ml (3 tbsp) olive oil
    • 20ml (4 tsp) butter
    • 1 garlic clove, finely chopped
    • 3 large aubergines, sliced
    • 1 small fresh porcini mushroom, thinly sliced
    • salt and freshly ground black pepper, to taste
    • 100g smoked salmon
    • 100g cream cheese, softened
    • juice of ½ a lemon



    Heat the oil and butter in a frying pan and sauté the garlic for a few seconds. Fry the aubergines in batches until soft. Remove and drain on paper towel.


    In the same pan, fry the porcini until soft, remove and drain.


    Lay the aubergines out on a work surface. Top each slice with the porcini and season. Layer the salmon on top of the porcini and spread with the cream cheese.


    Roll each topped aubergine into a small tube, secure with a cocktail stick, drizzle with the lemon juice and serve.