Cul­tural HOTSPOT

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.

delicious - - JAMIE OLIVER. -

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.

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