The re-invention of Melbourne favourite Cutler & Co hinges on elegant rustic elements that create a moody ambience complemented by the luscious food.
A much-loved Melbourne dining institution gets a moody makeover.
Andrew Mcconnell and Iva Foschia. The whitewashed exposed brick wall is an original feature of the former factory building. Simple signage. Apparatus ‘Circuit 2’ wall sconce. Cassina ‘Caprice’ chair from Cult. Stellar Works ‘Utility’ stool. Prostoria ‘Oblique’ armchair from Space.
Preheat oven to 90ºc or 70ºc fan forced. Line a baking tray with baking paper. For the semi-dried tomatoes, cut a small cross at the base of each tomato. Place in a heatproof bowl, pour over boiling water to cover. Set aside for 20 seconds, drain well. When cool, peel skins and discard.
Place tomatoes on prepared tray. Sprinkle with thyme, bay leaves and garlic. Drizzle
with olive oil, season to taste. Bake in preheated oven for 3 hours or until leathery on the outside yet juicy and soft on the inside. Set aside to cool until ready to serve.
For the crackers, heat butter and milk in a saucepan until 36ºc (tepid). Remove from heat, whisk in yeast and set aside for 10 minutes to activate. Sift flours in a bowl, add a pinch of salt. Add yeast mixture and mix well. Transfer to a lightly floured surface and knead until smooth. Wrap dough in plastic wrap and rest in fridge for 30 minutes.
Preheat oven to 170ºc or 150ºc fan forced. Line a baking tray with baking paper. Cut dough in half. Pass dough, one piece at a time, through a pasta machine on thickest setting four times. Continue until dough is 2mm thick, dusting with flour as required.
Lay dough on a lightly floured surface and trim to 6cm lengths. Cut into matchsticks, 2mm in diameter. Place on prepared tray,
2 bake until golden and crisp. Set aside to cool. Store crackers in an airtight container.
Preheat oven to 150ºc or 130ºc fan forced. To make the seaweed oil, place kombu and nori on a baking tray. Bake for 5 minutes or until light, crisp, and strong in aroma. Cool.
Blend kombu and nori with grapeseed oil on high. Set aside to infuse for 2 hours. Strain through muslin, discard solids. Set aside.
Process ricotta to a smooth texture. Season to taste. Place in a piping bag.
To serve, slice heirloom tomatoes, dress with seaweed oil and a pinch of salt. Arrange heirloom and semi-dried tomatoes on 6 plates. Pipe ricotta around plates, add crackers, candied kombu and basil. Drizzle with seaweed oil. Serve.
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