Recipe & Pairing Tool

Ingredients

• 2 burrata (125 g each)
• 400 g heirloom tomatoes, room temperature
• Atlas Picual EVOO — generous
• Maldon salt, cracked black pepper
• Fresh basil leaves
• Toasted sourdough

Method

1. 1Slice tomatoes thickly, season with sea salt 5 min before plating.
2. 2Tear burrata over tomatoes, exposing the cream.
3. 3Finish with a 3-second pour of Atlas Picual EVOO.
4. 4Crack pepper, scatter basil, serve with charred sourdough.

Ingredients

• 500 g sashimi-grade sea bass, diced
• 120 ml Atlas Real Lime Juice
• 1 red onion, shaved
• 1 ají amarillo or mild chile
• Coriander, salt
• Sweet potato, corn kernels (garnish)

Method

1. 1Whisk lime juice with chile, salt and a splash of ice water — that is the leche de tigre.
2. 2Toss fish with onion, dress in leche de tigre, rest 3 minutes only.
3. 3Plate with sweet potato discs and corn, finish with coriander.

Ingredients

• 400 g spaghetti
• 80 ml Atlas Squeezed Lemon Juice
• 80 g cold butter, cubed
• 120 g Parmigiano 24-month, grated
• Salt, white pepper, lemon zest

Method

1. 1Cook spaghetti 1 minute under al dente in salted water.
2. 2In a wide pan over low heat, emulsify lemon juice with butter and 60 ml pasta water.
3. 3Toss pasta in sauce 60 seconds, off-heat add Parmigiano in two passes.
4. 4Plate, finish with zest and white pepper.

Ingredients

• 1.8 kg lamb shoulder, deboned
• 1 L Atlas Picual EVOO (reusable 2–3 times)
• Garlic, thyme, bay, black peppercorns
• Sea salt, lemon zest

Method

1. 1Salt-cure lamb 12 hours, rinse, pat dry.
2. 2Submerge in EVOO with aromatics at 78°C for 5 hours.
3. 3Lift, rest, sear skin-side under a salamander to lacquer.
4. 4Carve, finish with raw EVOO and lemon zest.

Ingredients

• 250 g flour, 80 g icing sugar, 90 ml Atlas EVOO, 1 egg yolk — for the crust
• 180 ml Atlas Lemon Juice
• 4 eggs, 180 g sugar, 100 g butter (custard)
• Lemon zest, flaky salt

Method

1. 1Bring crust ingredients together, rest 30 min, blind-bake at 170°C for 22 min.
2. 2Whisk eggs, sugar, lemon juice over bain-marie until 82°C.
3. 3Off-heat, mount in butter cubes until glossy. Pass through fine chinois.
4. 4Pour into shell, set 4 h. Finish with zest and flaky salt.

Ingredients

• 180 g Atlas Sunflower Seeds, toasted
• 150 g sugar (for caramel)
• 400 ml cream, 4 egg yolks, 80 g sugar
• Pinch of sea salt

Method

1. 1Toast seeds at 160°C for 8 min until amber.
2. 2Make a dry caramel, fold in seeds, cool on parchment, blitz to praline paste.
3. 3Whip cream to soft peaks. Whisk yolks + sugar over bain-marie to ribbon stage.
4. 4Fold praline into yolks, then cream. Freeze in terrine 6 h.

Ingredients

• 60 ml London Dry Gin
• 25 ml Atlas Real Lime Juice
• 20 ml rosemary syrup
• Rosemary sprig, lime peel

Method

1. 1Express rosemary in shaker, add ingredients with ice.
2. 2Shake hard 8 seconds, double strain into a chilled coupe.
3. 3Garnish with lime peel and a small rosemary tip.

Ingredients

• 50 ml dry white vermouth
• 25 ml Atlas Squeezed Lemon Juice
• 15 ml elderflower
• 60 ml chilled soda
• Lemon wheel, mint

Method

1. 1Build over ice in a wine glass.
2. 2Top with soda, stir once.
3. 3Garnish with a wide lemon wheel and slapped mint.

Ingredients

• 600 g mixed beets
• 150 g feta, 80 g yoghurt (whipped)
• 60 g Atlas Sunflower Seeds
• Atlas EVOO, lemon juice, honey
• Dill, sea salt

Method

1. 1Roast beets in salt crust at 180°C for 45 min, peel warm.
2. 2Whip feta with yoghurt until silky, season.
3. 3Toast sunflower seeds in a dry pan until golden.
4. 4Plate whipped feta, beets, seeds, EVOO, lemon, honey, dill.