The re-in­ven­tion of Mel­bourne favourite Cut­ler & Co hinges on el­e­gant rus­tic el­e­ments that cre­ate a moody am­bi­ence com­ple­mented by the lus­cious food.

Belle - - Contents - Photography SEAN FENNESSY Words CARLI PHILIPS Styling JESS LILLICO

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.

3 4 5 6 7 8 9

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.