Classical Estonian roast is pork with potatoes and sauerkraut, this dish is specially enjoyed during the cold season. So that is where Herkki got his inspiration from, but not to be boring he makes it in his own way and three main ingredients are divided between three separate dishes. Here comes the first one – potato. It is a cold dish, however, before ending up on the plate it has been to the sous-vide, oven and frying pan as well.

Some things need to stay as they traditionally are. And that is our duck terrine. Only a little modification, just could not resist – wine glaze is actually a mulled wine glaze. Hermann Ammende was a keen huntsman and you can be sure that duck hunting was on his calender every year. Who knows what delights they cooked from the duck back in the Ammende family days. Most probably the terrine was on the Christmas table.

And here comes the last and the most important component of our Traditional roast. Not pork, but wild boar, to make the dish more special. This dish is to honour all Estonian hunters, who are proudly keeping alive our ancestors’ traditions for the future generations. Wild boar is on a plate with the sauce made from blood pudding and some autumn gifts – pumpkin and mushroom.

Carrots from this year’s harvest that found the way to our pantry. Something special for vegetarians. However a nice variety for you who you normally eat meat as well. We bet you have not eaten carrots cooked in three different ways at the same time. Special nuance is given to the carrots by the sauce, where we used something foreign as well. Carrot sauce that gets its sweet, thick and flavoursome taste from the Sambuca liqueur.

This dish is inspired from the only Saturday Herkki did not work this summer. He was in Hiiumaa on a cloudy day with his family where there are lots of junipers. Walking there he decided he wants to make a dish out of it. So the idea was born to make a dessert from the juniper. If there is no snow outside, you will at least have it on your plate.