Pickled Red Onions

Heat the vinegar in a small saucepan with the sugar until dissolved. Add the red onion to a jar, and pour over the heated vinegar. Mix regularly to ensure the onions are coated. Seal when cool and refrigerate.

In a bowl mix the cream cheese and chives until combined.

Heat a fry pan over a medium heat with 2 tbspn canola oil. Add the kumara slices and cook for a few minutes on each side until cooked through and crispy.

Place the kumara, vegetables, bacon, salmon, berries, microgreens, borage flowers and herbs on a large serving platter, along with bowls of the pickled red onions, caper berries, chive cream cheese, and honey.