' FENNEL & GOATS CHEESE TRUFFLES .'

Italian Goats cheese coated in Fennel three-ways ( fresh herb, roasted seeds & fresh pollen ) served with Roasted beetroot reduction. 

                  These are some classic pairings presented in a little taster dish or cheese plate in a multi coarse menu. Fennel is the accent here and by using the different parts of the plant has given the three truffles a spectrum of contrast except with the same flavour base. Not only are there different textural differences between the three but also the potency and when the flavour hits you. For example the truffle which has been rolled in fresh fennel herb, the flavour is instant but refreshing and with an average aftertaste. Where as the truffle rolled in pollen combines flavours with the cheese further and gives a subtle flavour. The seeds on the other hand are crunchy in texture and pack a late punch with an everlasting aftertaste. The beetroot reduction is there to break the fennel flavour up and the beets have been roasted to bring out the sweetness.                                                                                                      
                  To make these goats cheese truffles is simple and all I did was combine 3 parts cheese to 1 part icing sugar, roll the mixture into bite size balls and coat with the three different fennel coatings. To make the fennel seed coating a mixed 1 part sesame seeds to 3 parts fennel seeds and toasted them in a hot skillet until showing some colour before I removed them from the skillet to cool. On a flat tray in the oven at 160C, I roasted some beetroots until soft and tender in side. While the beets were still hot but warm enough to handle I slipped their skins off and placed them into a blender with a splash of red wine and blended the beets to a puree. I then passed this through a sieve before reducing on low to med heat in a small saucepan, until thick and syrupy.

' DORPER LAMB CUTLET & FENNEL .'

Grilled Dorper Lamb cutlet , Braised Fennel , Brined mustard seed , Honey turmeric yoghurt , Persian cucumber , Mint leaves and fennel fronds. 

           When a mate of ours that lives over the highway from us started rearing sheep it was a small project and a few years on, his flock is now healthy and large. With a couple of breeds in the paddock Warren went for a breed called the Dorper, which is a long haired sheep rather than a fleece like most sheep. This breed comes from South Africa and I've tried samples of the Buchanan s dorper produce over seasons now and its a fantastic strong flavoured, good quality lamb. How ever this lamb was purchased at a shop, also the Dorper variety and sparked the making of this dish in honour of Warren and his fathers quality animal husbandry.                                                                                                      
            To make this I first grated some fennel into a saucepan with olive oil and cooked the fennel down until soft, adding a little caster sugar and cooking further more until the fennel showed colour. The braised fennel was then removed from the heat and set aside for plating. In a small bowl I mixed together plain yoghurt, turmeric powder and honey to form a sauce. Next I prepared the persian cucumber into three preps the tight ribbon scroll, the loose ribbon loop and brunoise, of which were dressed in olive oil, salt and lime juice. In a small saucepan I put equal parts of water and rice wine vinegar with a little sugar, salt and black mustard seeds. These were simmered on a low heat for about 40 minutes until the seeds were soft before being strained and set aide for plating. Last of all on hot grill I cooked the Dorper cutlet for roughly 5 minutes each side in olive oil, and seasoned with Himalayan salt and cracked black pepper. Once cooked the lamb was rested for 5 minutes before plating.                  
              To plate this dish I spooned the braised fennel in a mound in the centre of the plate, I lent the dorper cutlet on top of this. I spooned the yoghurt in circles on the plate accompanying each with various preparations of cucumber, a spoon of brined mustard seed, mint leaves and fennel fronds. The cutlet was garnished with a small teaspoon of brined mustard seed and micro mint leaves.