The Dirty Marti(ni)
MARTI HEYNS FOSTER
Some people collect things; Marti Heyns Foster collects stories. Through a life shaped by creativity, instinct and an eye for beauty, she has built a world where the unexpected feels at home. Drawn to texture, colour and the quiet details that often go unnoticed, she finds inspiration in objects with history, places with atmosphere and moments that become memories.For this visual story, Marti invites us into her universe, from treasured finds to the flavours and recipes that bring people together.
GREEN OLIVE AND RICOTTA FETTUCCINI
40ml olive oil. 10 garlic cloves, thinly sliced. 1 cup pitted green olives. 1/3 cup dry white wine. 20g flat leaf parsley. finely chopped. 40 g salted butter. ½ cup ricotta cheese. crumbled, Zest and juice of a lemon. Salt and pepper. 40ml roasted pine nuts or almonds. Freshly grated parmesan cheese. Dried or fresh fettuccini pasta.
Fill a large saucepan with water. Generously season with salt and bring up to the boil. Add the pasta, cooking for 1 minute less than packet instructions. Reserve 1 cup pasta water and set aside. Meanwhile, heat a large heavy-based pan over a low heat fry the garlic in the oil for one minute taking care not to brown the garlic. Add the green olives, parsley, white win, lemon juice and butter. Let the wine cook out for 1 minute. Once pasta is just under ‘al dente’, drain and add to the pan along with 1/3 cup of the reserved pasta water. Toss the pasta gently through the sauce, adding a little more pasta water to loosen if needed. Once the sauce is glossy and the pasta is just cooked, turn off heat and add the ricotta, lemon zest and season with salt and pepper to taste. Gently toss, then remove from the pan and serve immediately into bowls. Top with parmesan cheese, nuts and a drizzle of olive oil.
THE VELVET OLIVE MARTINI
75 ml Dry Gin, 15 ml Dry Vermouth, 15 ml Olive Brine, 3 Green Olive, 3–4 drops JAN Extra Virgin Olive Oil.
Place a martini glass in the freezer for 15 minutes before mixing. Add the dry gin, dry vermouth, and olive brine into a mixing glass. Pack the mixing glass completely full with fresh ice cubes. Stir the mixture continuously with a bar spoon for 30 seconds until ice-cold. Pour the liquid through a cocktail strainer into the chilled martini glass.
Thread three green olives onto an elegant cocktail pick by Masquerade and place it across the glass. Carefully float 3 to 4 drops of high-quality olive oil onto the surface just before serving.