Queensland state judge Jake Nicolson puts last year’s Produce Awards ‘From the Dairy’ winner, Cedar Street Cheeserie’s A Love Supreme, centre stage in his moreish pissaladiere.
A 2017 winner revisited.
THE PRODUCER TREVOR HART CEDAR STREET CHEESERIE A delicious. Produce Awards veteran (having won several accolades over the years), Cedar Street Cheeserie’s selection of handcrafted buffalo cheese is truly artisanal. Founder Trevor Hart (who is also an avid trumpet player!) uses traditional farmhouse methods and processes to produce fresh cheese that is expertly balanced in both flavour and texture.
In Maleny on the Sunshine Coast, Trevor makes his cheeses by hand in small batches using milk sourced from a local buffalo farm, sometimes just hours after it has been collected. Cedar Street’s product range includes yoghurt, mozzarella, haloumi, burrata and the award-winning A Love Supreme, and is supplied to a few select restaurants in Sydney, Brisbane and Melbourne.
A true craftsman, Trevor’s astute skills are reflected in his products, which are fast gaining attention.
“A LOVE SUPREME IS A WORLD-CLASS CHEESE THAT CELEBRATES ONE MAN’S PASSION TO CREATE SOMETHING SPECIAL.”
JAKE NICOLSON BLACKBIRD BAR AND GRILL, QLD
ONION AND OLIVE PISSALADIERE WITH ‘A LOVE SUPREME’ MAKES 6
2 sheets frozen puff pastry, thawed 2 egg yolks 1 tbs milk 1 cup (160g) kalamata olives 300g Cedar Street ‘A Love Supreme’,
cheese (substitute goat’s cheese), torn Extra virgin olive oil and baby rocket,
CARAMELISED ONION MARMALADE
75g unsalted butter, chopped 11/ 2 tbs extra virgin olive oil 3 onions, thinly sliced 3 garlic cloves, crushed 2 thyme sprigs 1 bay leaf Pinch caster sugar 1 tbs runny honey 1 tbs sherry vinegar
For the caramelised onion marmalade, heat butter and oil in a saucepan over medium-high heat. Add onion, garlic, thyme and bay leaf, and cook, stirring occasionally, for 25 minutes or until very soft. Add sugar and honey, and cook, stirring regularly, for 10 minutes or until dark golden. Transfer to a sieve set over a bowl to drain slightly. Transfer drained onion mixture to a bowl and stir through vinegar.
Preheat oven to 200°C. Grease 3 baking trays and line with baking paper.
Cut pastry into six 14cm rounds. Transfer to prepared trays and brush with combined egg yolk and milk. With the blunt side of a knife, score a 1.5cm border around each round and score lines 1cm apart in the centre. Place 1/4 cup (75g) onion marmalade inside borders and scatter with olives. Bake, swapping trays halfway, for 15-20 minutes or until golden and pastry is cooked through. Divide ‘A Love Supreme’ among hot tarts, drizzle with oil and scatter with rocket to serve.