Recipes

Baked Giddy Goat Chevre with pickled Manjimup rustleberries, crispy brik pastry and thyme brioche wafers

There’s only one property where you will find the unique rustleberry growing and that is in Manjimup. Kay Gravett says she would pick berries from the newfound bush, a cross between the old English raspberry and blackberry, and hear a rustle travelling from one side to another. As it turns out, the cause of the sound was a six-foot tiger snake living underneath the blackberry bush, which led to the name rustleberry.

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Baked Giddy Goat Chevre with pickled Manjimup rustleberries, crispy brik pastry and thyme brioche wafers

Pickled rustleberries

200g brown sugar
200ml red wine vinegar
1 tbsp of roasted and ground fennel seed

Place the vinegar and sugar in a pan and reduce by a third until thickens, and then add fennel seed. Set aside and keep warm.

Baked chevre cheese

Line tray with baking paper and place cheese on top. Gently warm the cheese in the oven (180 degrees) for 2-5 mins depending on the size and how soft you want the cheese.

Crisp brik pastry

Cut desired shape and place on a tray with baking paper. Brush with clarified butter and sprinkle with sea salt and roasted fennel seed. Bake in oven at (180 degrees) for 5-10mins until crisp.

Thyme brioche wafers

Slice a loaf of brioche very thinly. Place on baking tray lined with paper and brush with a thyme olive oil. Bake in oven (180 degrees) until golden brown for about 8-10 minutes.

Place rustleberries into the pickling caramel once it has cooled but still warm. (This is so you don’t cook the berries too much; you don’t want them to break down). Place cheese in the oven once the berries start to marinate.

To plate, place cheese on serving dish and top with berries and a drizzling of caramel. Top with a little sea salt and fennel seeds and add brik pastry and brioche wafers.

Serve with a glass of Peos Four Aces Shiraz 2007; 2009 Great Australian Shiraz Challenge Top 50

Recipe courtesy of The Oxford Hotel Head Chef, Gregg Burdon
Produce supplied by Manjimup orchardists, Kay and Phil Gravett

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Vanilla-whipped Ringwould quark with strawberries and mandarin oil

What is quark I hear you say? Quark is soft, fresh cheese, that has a similar creamy texture to sour cream and a mild tangy taste. Originating in Europe (the name essentially means “curd”), quark is a versatile creamy cheese, useful in everything from cake recipes to dips and low-fat spreads.

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Vanilla-whipped Ringwould quark with strawberries and mandarin oil

Ingredients

Serves 6-8

500 grams Ringwould quark
250ml cream
2 leaves gelatin (titanium)
1 vanilla bean
75 grams icing sugar

To garnish

1 punnet strawberries
shortbread biscuits (crushed)
mandarin oil

Beat the cream to light peaks and put in refrigerator while you prepare the other ingredients. Soak gelatin leaves in cold water for five minutes. Drain and squeeze excess water off. Place in a small saucepan and heat over low heat until melted, keep warm. Scrape the vanilla pod into the quark, add sifted icing sugar. Beat in a mixer for 30 seconds. Carefully fold whipped cream through beaten quark, then pour or spoon quark into serving dishes or glasses. Refrigerate for at least 4 hours. When ready to serve, hull strawberries and place on top of whipped quark, drizzle with a little mandarin oil and crumble over crushed shortbread.

Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Augusta Saunders from Ringwould Dairy, Redmond

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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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