Cool Cul­tures

Syd­ney chef and teacher Holly Davis re­veals some of the de­lights from her new book, Fer­ment, a mod­ern take on the an­cient way of ‘cook­ing’ with pro­bi­otic in­gre­di­ents.

Australian House & Garden - - News -

Palate-pleas­ing recipes that in­clude fermented in­gre­di­ents for pro­bi­otic good­ness.

LAB­NEH (above) is the Mid­dle East­ern name for strained yo­ghurt. When mak­ing it from scratch, you de­cide how thick you want it to be. To make, line a sieve with a dou­ble layer of muslin, leav­ing plenty of over­hang. Pour 1kg live plain cows’, goats’ or sheep’s yo­ghurt into sieve and wrap muslin over the top so that it’s well cov­ered. Gather muslin and sit yo­ghurt over a bowl (to catch the whey). Leave at room tem­per­a­ture or put in the fridge for any­where be­tween 3 and 12 hours, de­pend­ing on how thick you would like the lab­neh. When you are happy with the tex­ture, re­move the lab­neh from the muslin, trans­fer to an air­tight con­tainer and re­frig­er­ate. It will keep like this for up to a week. HERBY LEMON & GAR­LIC LAB­NEH In a bowl, com­bine 1 cup lab­neh with 1 large clove gar­lic (chopped) and 2 tbsp ex­tra-vir­gin olive oil. In a sep­a­rate bowl, mix to­gether 1 bunch finely chopped flat-leaf pars­ley, finely sliced zest of 1 lemon, and a lit­tle sea salt and black pep­per. Place lab­neh in a serv­ing dish, sprin­kle herb and lemon mix­ture over, sea­son to taste and serve. >

‘Coupe’ plate in Green, Maxwell & Wil­liams. Ecol­ogy ‘Farm­house’ coast­ers, Kitchen Ware­house.

Nat­u­rally leav­ened hazel­nut maple choco­late cake Clas­sic lab­neh Straw­berry & cin­na­mon booch

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