vrdesigners
08/05/15

The Outback

Salt Crust Baked Beetroot
Ingredients
500 gm plain flour
400 gm water
200 gm Murray River pink salt, finely ground
2 sprigs thyme
5 twists black pepper
50 ml pepper berry vinegar

Method
Preheat the oven to 200°C
Gently clean the beetroot by scraping with a small knife; do not peel them
Mix all the salt crust ingredients together in a large bowl to form a paste
Roll this paste out on a floured surface, then wrap each beetroot up in some of the paste; push the edges together to seal it
Lay the wrapped beetroot on a baking tray, and bake for 45 minutes–1 hour until cooked, set them aside to cool
When the beetroot are cool to the touch, break all the paste open and take them out; they should be cooked but still firm to your touch.
Scrape off the skins carefully
Marinate in pepper berry vinegar

Whipped Goat’s Curd
Ingredients
100 gm fresh goat’s curd
4 tsp double cream
1 tsp Chardonnay vinegar
2 twists white pepper

Method
Whip the goat’s curd ingredients together in a large bowl until t smooth, Store in a piping bag with a 1cm plain nozzle, put the bag in a dish and chill it in the fridge.

Macadamia, beetroot & rye sand
Ingredients
100g roasted macadamia, coarsely chopped
100g air-dried beetroot powder
100g toasted rye bread, coarsely chopped

Method
Mix all ingredients then season to taste.

Assemble
Place the sand in the base of the serving dish and top with the goats cheese curd. Place the roasted beetroot on top of the sand and garnish with fried saltbush leaves and fermented garlic

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …