With

HER­ITAGE BEET­ROOT, BUF­FALO FETA, OR­GANIC WILD­FLOWER HONEY & AP­PLES

Belle - - Belle Pro­mo­tion - WILD­FLOWER HONEY VINAI­GRETTE

“The set­ting gives the am­bi­ence, but the tan­gi­ble el­e­ments that ev­ery­one is touch­ing, they are the things that peo­ple re­mem­ber,” ex­plains Caro­line. The con­cept be­hind the global menu, which has been in­flu­enced by sev­eral cuisines, stems from a “dawn to dusk” ap­proach that Ramzey has de­signed to be com­mu­nal and ac­ces­si­ble, ap­peal­ing to all tastes and oc­ca­sions. “The idea was to make the food re­ally so­cial, you can come here and have a meal but you’re also able to have a meet­ing,” she says.

A tea lady wan­ders through­out the space with a cus­tom-made trol­ley adorned with a choice of pas­tries and cakes, and a res­i­dent shoeshiner is on hand while cus­tomers wait for take­away food or a ta­ble in­side. These el­e­ments have been in­cor­po­rated into The Grounds of the City in an ef­fort to al­low din­ers to in­ter­act more closely with the brand, or as Ramzey says to “cre­ate that so­cial change in Syd­ney and bring back that con­nec­tion”.

For more go to the­ground­sc­ity.com.au. 2½ ta­ble­spoons or­ganic wild­flower honey 100ml ex­tra vir­gin olive oil 2½ ta­ble­spoons good qual­ity red wine vine­gar / 1 Juice of lemon

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Pre­heat oven to 200ºc or 180ºc fan forced. Sea­son large and golden beet­roots with salt and pep­per, driz­zle with olive oil and toss to coat. Wrap each beet­root in foil, place on a bak­ing tray and bake in pre­heated oven for 30-45 min­utes, or un­til ten­der when tested with a sharp knife. Set aside to cool slightly. Peel skins and dis­card. Cut beet­root into bite-sized pieces.

Thinly slice baby beet­roots and ap­ple on a man­dolin. Set aside.

To make the vinai­grette, place honey in a small saucepan and heat over low heat. Add olive oil and sea­son with salt and pep­per. Add red wine vine­gar and lemon juice to taste.

To serve, di­vide cooked beet­root be­tween serv­ing plates. Add slices of baby beet­root and ap­ple to build height on plate. Top with feta, mint and driz­zle with vinai­grette.

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