Page057.pdf

from the menu

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Paringa Estate's

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pot of hot water until mix has doubled in size.
Combine both mixes and add flour. Pour in
pudding moulds about ? to ? full. Bake at 200
degrees for 12 minutes
TO SERVE - turn out of pudding mould on to
plate and serve with clotted vanilla cream, and
Pedro Ximenez syrup. Makes 12. Note: Pedro
Ximenez is a rich Spanish sherry and can be
purchased at quality liquor outlets
Compliments Zac Poulier,
Stillwater at Crittenden ...On the menu $15
METHOD Place in a hot pan skin side down, until skin is crispy.
Boil & mash potatoes, fold through cream & butter, add chunks of Persian feta & parsley.
Combine fennel, beetroot, zucchini & zatar as salad, lightly dress with a squeeze of fresh
lemon & extra virgin olive oil & season
Compliments of Salix at Willow Creek - Chef, Bernard McCarthy ...on the Menu at $32 main
A u t u m n S a l m o n Salix at WillowCreek INGREDIENTS

• Fillet of salmon ? Persian feta, Yarra Valley
• Desiree potatoes, boiled & mashed ? Parsley
• Fennel finely shaved ? House pickled beetroot
• Zucchini julienne ? Zatar spice mix
• Cream ? Butter
• Lemon juice ? Extra virgin olive oil

Pan fried Salmon fillet, Persian feta & potato mash, zucchini, fennel and beetroot salad
Stillwater?sB e l g i a n C h o c o l a t e
F o n d a n t
Compliments Chad Aldred - Paringa Estate ...On the Menu at $16 entree