Avocado Tikka (Matthew Kenney)

• 225 g cashews
• water to soak

Curry Leaf Oil

• 45 g fresh curry leaf destemmed
• 60 g grapeseed oil
• 1 pinch sea salt

Curry Leaf Yogurt

• 140 g filtered water
• 30 g apple cider vinegar
• 30 g agave syrup
• 1 tsp sea salt

Tikka Sauce

• 60 g extra virgin olive oil
• 2 tbsp curry powder
• 1 tsp salt
• 2 tbsp apple cider vinegar

Potato Breads

• 850 g water
• 425 g potato peeled and cut into cubes (5 cm)
• fresh curry leaf destemmed (approx. 1 handful)
• 30 g fresh dill (approx. 1 bunch)
• 425 g plain flour
• 450 g extra virgin olive oil to fry (2 tbsp per batch)
• 4 avocados peeled, cut into wedges
• micro herb to garnish
• edible flowers to garnish