If you were to walk into the kitchen on any day, you would find a team of dedicated food people. Executive chef Ryan loves to know all there is to know about food, most recently his passion is for cheese-making, fashioning his own smoked goat’s provolone. Head chef Alicia wines, dines and travels as often as she can. Sous chef Jamie builds race cars as well as vegie gardens. Mat and Zane like to get into the nuts and bolts of things. Anna bakes breads, cakes, and pastries, as well as growing the best pears in the valley. Amanda comes from a family of master bakers.
Ryan and the team are keen to share their recipes which mean you can easily prepare delicious food using ingredients from your own garden or local purveyors at home and share in the magic of fresh, vibrant food.
Try this Appellation creation using seasonal beetroot with luscious goats cheese.
Terrine of Beetroot, Golden Beets, Goat’s Curd and Herbs from the garden
Red Beetroot terrine
1kg red beets
150ml red wine
1 Bay leaf
150ml red wine vinegar
60g brown sugar
2g white pepper
8 gelatine leaves
Combine all ingredients in a pot except gelatine and simmer gently for three hours. Strain and reduce liquor to 500ml and let cool. Soften gelatine in water then add to warm beetroot liquor let cool until close to room temperature. Adjust seasoning. Cut beetroot into slices 5mm thick and that fit into a terrine mould. Add a layer of jelly then a layer of beetroot, and continue until all beetroot is used up. Place weight on terrine and refrigerate for 12 hours. With all scraps of beetroot and left over jelly let to set then blend until smooth and pass.
Once set use a sharp clean knife to trim the terrine and cut it into 3cm blocks.
500g baby golden beetroots
60ml cider vinegar
10g caraway seed
Pinch white pepper
Place all ingredients into pot and simmer gently for 3 hours. Remove beetroot and reduce liquor by half. Peel beetroots and quarter, place back into liquor.
Barossa Valley Cheese Company goat’s curd
Red beet terrine
Place a piece of terrine in the middle and build a salad of golden beetroots, goats curd and herbs around it. This recipe makes approximately 10 serves.