A land famed for its produce is the living proof that, when it comes to fine food, origin is everything. Welcome to northern Tasmania’s Tamar Valley Dairy, where the recipe for the perfect yoghurt includes pristine countryside and exacting standards.
Taste may be a matter of opinion, but quality isn’t. Any food lover worth their salt knows there is no substitute for top-notch ingredients from good local sources. Tamar Valley Dairy is gaining a following as the maker of a range of gourmet yoghurts that serve as a delicious testament to the island state’s well-earned reputation for fine produce. All Tamar Valley Dairy’s fresh milk is sourced from Tasmanian farms and delivered directly to their yoghurt makers. The Tamar Valley Dairy range has grown and now includes fruited, Greek-style and kids’ no-addedsugar yoghurts, all exemplifying the brand’s commitment to quality. LAMB KOFTA SALAD WITH LABNEH SERVES 4
Begin this recipe 1 day ahead.
500g Tamar Valley Dairy Greek Style
All Natural Yoghurt 75g pistachio kernels 500g boneless lamb shoulder,
trimmed, chopped 1 cup (70g) fresh breadcrumbs 1 egg 1 tsp ground cinnamon 2 tbs extra virgin olive oil 2 tbs lemon juice,
plus wedges to serve 1 tsp Dijon mustard Light olive oil, to deep fry 3 cups watercress sprigs 12/ 3 cups (250g) frozen broad beans, blanched, peeled 2/ 3 cup chopped fresh mint leaves
To make labneh, combine yoghurt and 1/ 2 tsp salt flakes. Line a sieve with muslin or a clean Chux cloth. Place over a bowl, add yoghurt and fold over edges. Place in the fridge overnight to drain.
The next day, whiz pistachios in a food processor until finely chopped. Transfer to a bowl. Add lamb and whiz until minced. Add pistachio, breadcrumbs, egg and cinnamon. Season. Whiz until combined. Roll 1 tbs mixture into a ball. Repeat to make 16. Place on a lined tray and cover. Place in fridge for 30 minutes to rest.
Combine extra virgin olive oil, juice and mustard in a jug and set aside. One-third fill a wok with light olive oil and heat to 160°C (a cube of bread will turn golden in 3 minutes). In 2 batches, cook lamb kofta for 6 minutes or until cooked through. Transfer to a tray lined with paper towel.
Spoon labneh on to plates and arrange with, watercress, broad beans, mint, kofta and lemon. Drizzle with dressing. Season.
The verdant hills of Tasmania are ideal dairy country.
CLOCKWISE (from top left): the countryside of the Tamar Valley is ideal for dairy farming; lamb kofta salad with labneh; Tamar Valley Dairy at dawn.