Pro­duce awards

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.

delicious - - CONTENTS -

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,

to serve

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.

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