Page 36 - foodservice news - July 2018

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2018 DISH OF THE YEAR
HOTEL CENTENNIAL’S JERUSALEM ARTICHOKE SALAD WITH WILLOWBRAE GOATS CHEESE, SUNFLOWER SEEDS AND WHOLEGRAIN MUSTARD
HOTEL CENTENNIAL
88 Oxford Street, Woollahra NSW 2025 Phone: (02) 9114 7349 merivale.com/venues/hotelcentennial
SPONSORED BY BIRCH & WAITE
CHARDONNAY VINAIGRETTE
50 ml chard vinegar 150 ml Alto olive oil 2 g salt
M E T H O D Slowly whisk the olive oil into the chard vinegar before adding the salt. Combine well.
ARTICHOKE LEAVES
200 g Jeruslum artichokes Olive oil
Salt
M E T H O D Season the artichokes with olive oil and salt. Steam at 130°C for 25 minutes. Allow to cool before breaking the artichokes into bite-sized pieces. Roast in the wood oven until golden.
Once cool to the touch, gently massage the artichoke until the leaves can be removed from the heart. Fry the leaves at 180°C until crispy and light golden brown in colour.
SUNFLOWER SEEDS
50 g sunflower seeds 100 g grapeseed oil
M E T H O D Placeafrypanonamedium heat and add the grapeseed oil. Toast the sunflower seeds until they begin to change colour, drain and place the seeds on a tea towel. Season with salt.
WHOLEGRAIN MUSTARD
240 g yellow mustard seeds 200 g IPA Beer
240 g chard vinegar 160 g brown sugar
12 g salt
M E T H O D Inasaucepan,bringallof the ingredients to the boil and reduce the heat, simmer until the alcohol is cooked out. Cover the pan and allow to hydrate in a warm place for 4 hours. Transfer to the fridge for 12 hours.
SALAD
1 head of witlof, leaves washed Chard vinegar Chives, finely chopped. Willowbrae goats cheese Artichoke leaves Sunflower seeds Chardonnay vinaigrette Wholegrain mustard
T O
A S S E M B L E On a plate, create
a bed of Willowbrae goats cheese. Dress the witlof leaves with chard vinegar and place on top of the goats cheese. Sprinkle with chives. Top with the artichoke leaves, sunflower seeds, chardonnay vinaigrette and pickled mustard.
THE FINALISTS
• LHM Foods’s zatar-spiced Tasmanian salmon salad (NSW)
• Heno & Rey’s heritage tomatoes and whipped goat’s cheese salad (WA)
PHOTOGRAPHY: BRIAN TAM