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