A dessert for a BBQ dinner with veuveclicquot Hotel Clicquot using the biggreenegg. Charcoal smoked vanilla ice cream, grilled strawberries from ashbernfarms suncoast_fresh, nasturtiums and a grilled beetroot and fermented raspberry sauce with a touch of good Spanish olive oil, sea salt and citrus zest. Some dehydrated milk foam for crunch sits underneath. The use of fresh sheep’s milk delicately smoked with charcoal made this dessert light and wonderful to consume. Like eating ice cream over a campfire. #hotelclicquot #noosa #bbq