With Australia’s rich history and abundance of native produce, the use of Australian native indigenous ingredients is on the rise. Using native ingredients within your everyday cooking will open a world of possibilities, exploring new and exciting flavours while adding the wow factor to a dish. It also supports local indigenous communities and creates longevity and sustainability for the native Australian food industry.
This recipe from Le Corden Bleu’s Melbourne Technical Director Tom Milligan is an eye-catching and remarkable dish, highlighting the creativity possible with ingredients such as lemon aspen powder.
Lemon Aspen and Leatherwood honey cheesecake, yellow peach and rosella syrup coulis, Macadamia nut nougatine
5 egg yolks
200g Leatherwood honey
1lt thickened cream (whipped to soft peaks)
500g organic quark cheese (Cream cheese is ok)
15g leaf gelatine (Fish gelatine or vego)
200ml Honey syrup (equal parts honey and water)
1 level dessert spoon lemon aspen powder
1. Combine the Leatherwood honey and lemon aspen with the water and warm on the stove until the honey and lemon aspen has dissolved.
2. Whilst still warm, combine the liquid with the egg yolks and whisk using an electric mixer on a high speed until the egg yolks double in volume and form a sabayon.
3. Dissolve the gelatine in the honey syrup. Mix the warm gelatine through the sabayon
4. Soften the quark and combine the cheese with the sabayon (in three stages); for the first third – combine thoroughly – then fold through the second and; third (American cheesecake style).
5. Once all combined, fold through the whipped cream and flavourings.
Note: both the cheese mixture and the whipped cream should be of similar consistency when folding together.
6. Place in moulds and set in the fridge.
Macadamia Nut Nougatine
100g whole macadamia nuts (lightly roasted)
200g Leatherwood honey
50g unsalted butter
1. In a thick-bottomed saucepan, boil the honey until 182 degrees, and the honey starts to brown.
2. Add in the roasted Macadamia nuts and mix well.
3. Add the butter and mix well, then pour out the mixture onto a lightly oiled baking tray and allow to cool. Once cold, smash up the nougatine into small pieces and place it in an airtight container.
Yellow Peach and Rosella Coulis
100g yellow peach puree
100g Leatherwood honey
5ml Rosella extract
1. In a thick-bottomed saucepan, boil the peach puree and honey together for 5 to 7 minutes and remove from the stove.
2. Strain the contents through a fine strainer, add the rosella extract and allow to cool and store for later use.
Remove the Fromage blanc from the moulds and dip each end in poppy seed. Place each of the Fromage blanc onto a presentation plate and garnish with the macadamia nut nougatine and the coulis and serve.