Category

Salad Recipes

Category

Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water cress 4 tbsp goat’s curd 4 small radishes, thinly sliced ½ cup toasted pecans Blackberry balsamic dressing 1 cup of fresh blackberries to serve Blackberry Balsamic Dressing 1 cup fresh blackberries ½ cup Australian extra-virgin olive oil ½ cup balsamic vinegar 2 tsp brown sugar Juice of…

In late 2018 Mansfield winemaker Ros Ritchie opened a new cellar door within the historic Magnolia House – a late 1800s American Victorian-era kit home that was shipped to Melbourne as ballast, and on to the High Country via steam train by then owner Harry Amor of the Mansfield Courier. Constructed in 1908, the venue today is a fascinating place for sampling Ros’ premium cool climate wines. Complimenting these European varietals Essentials’ Megan Chalmers has put together…

¼ piece of broccoli, cut into large florets ¼ piece of cauliflower, cut into large florets 2 tbsp Rainforest Heart Spicy Citrus Dukka 3 tbsp Tolpuddle Marinated Gem goat cheese 2 slices of dark rye bread, toasted and crumbled 2 tbsp hazelnuts, toasted and finely chopped Australian extra-virgin olive oil For garnish: 6-8 hazelnuts roughly chopped ½ pomegranate, seeds removed (for garnish) Snowy River Station Sea Parsley leaves (for garnish) Method Preheat oven to 200C…

with a Salad of Sautéed Mushrooms, Fennel and Radicchio and Pomegranate Molasses Vinaigrette Makes approximately 20 arancini Arancini 1L (4 cups) good quality vegetable stock 1 tbsp truffle oil 1 brown onion, finely chopped 2 garlic cloves, crushed 330g (1½ cups) arborio rice 40g (½ cup) grated reggiano parmigiano 2 eggs 180g (2 cups) dried (packaged) breadcrumbs 150g (1 cup) plain flour Vegetable oil, to deep-fry Salt and cracked black pepper Method 1. In a…

Serves 6-8 4 Witlof ½ bunch celery, julienned 100g grapes Yileena Park Wines (Yarra Valley) Smoked Walnuts Apple remoulade (see recipe below) Parsley leaves ¼ bunch chives, cut into batons Method, Apple Remoulade Makes about 400ml 4 egg yolks 1 tbsp Dijon mustard 1 tbsp Yileena Park(Yarra Valley) 14-year-old Cabernet Merlot Vinegar 300ml Yileena Park(Yarra Valley) Yackandandah extra virgin olive oil with smoked garlic chips 2 Granny Smith apples 1. Place egg yolks, Dijon mustard…