Savoury

Nage vegetables with seared Esperance scallop

Nage is the term used in the USA for a flavoured liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.

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Nage vegetables with seared Esperance scallop

Ingredients for nage

2 carrots
1 fennel bulb
2 leeks
2 shallots
2 garlic cloves
5 peppercorns
½ star anise
250ml white wine
2 litres water
½ onion
4 stalks of thyme
bay leaves

Choose the freshest in season vegetables to go with the nage stock!

Place all ingredients (chopped and washed) in a pot, bring to a boil then slowly simmer for 45 minutes. Strain through fine strainer. Get a pan big enough to hold your vegetables and a large ladle or two of Nage stock. Add the stock and vegetables and keep on high heat until the bubbles in the pan start getting bigger. Add 1 to 2 spoons of butter and reduce. Serve, dress with sauce and top with a seared scallop or two! Garnish with micro herbs and salmon caviar.

Recipe supplied by Cape Lodge Head Chef, Tony Howell
Produce supplied by Metricup vegetable growers, Jack & Maxine Mammone

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Truffle butter

“Without the tree the truffle simply wouldn’t survive, it’s the symbiotic relationship between the two that creates Mother Nature’s gift to mankind.” – Gavin Booth, CEO of The Truffle & Wine Co.

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Truffle butter

Ingredients

makes 250g

600ml Bannister Downs whipping cream
15 grams black truffle
5 grams Murray River sea salt

Leave the cream out in a cool dark place for twelve hours to ripen.

Place cream into a mixing bowl and whip until it separates. Pour through a fine sieve separating the butter from the butter milk. Ensure as much buttermilk as possible is drained off. Knead the butter in a bowl of ice water; refreshing the water regular. Continue the process until the water remains clear then pat dry. Fold through truffle and salt evenly. Then roll up in parchment paper. Store in the fridge for two days before use to ensure that the truffle has infused through.

Recipe courtesy of Restaurant Amuse co-owner and head chef, Hadleigh Troy
Produce supplied by CEO of Wine & Truffle Company, Gavin Booth and Truffle Dogs WA, Mel Booth

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