By Simon Arkless, head chef Terrace Restaurant, St Leonards Vineyard Café, Thousand Pound Wine Bar & Store

SAFFRON DRESSING
1 pinch good quality Spanish saffron steeped in 40 mls of boiling water
100 mls white wine vinegar 1 egg yolk 1 tbs of Dijon mustard
150 mls olive oil 150 mls canola vegetable oil

Place the saffron, egg, mustard and vinegar into a food processor and blend until thick, then slowly drizzle in the oils until emulsified. Check seasoning and place aside for later use.

BOILED EGGS
Boil 4 eggs for 10 minutes then refresh in cold water. Peel and shred on the fine part of a grater, cover until needed.

BABY LEEKS
Trim 2 bunches of baby leeks and wash well to remove dirt, blanch in salted boiling water and refresh in cold water immediately. Dry excess water and brush with olive oil, season and place on a preheated cast iron grill to mark.

ASSEMBLY
Slice the baby leeks diagonally into bite-size pieces and arrange on 4 plates. Sprinkle the baby leeks with the hard-boiled eggs and then place 5 (Spanish or Italian) marinated anchovies on top. Drizzle with the saffron dressing and sprinkle with some finely chopped chives.

Wine Match: 2017 St Leonards Vineyard Pinot Gris - $28 “A lovely texture defines the finish which is balanced with crisp acidity. This beautiful savoury balance is perfect with this dish” Nick Brown, Winemaker