The Outback

Salt Crust Baked Beetroot
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

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

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
100g roasted macadamia, coarsely chopped
100g air-dried beetroot powder
100g toasted rye bread, coarsely chopped

Mix all ingredients then season to taste.

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

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