Beet + Chevre Terrine.

Time. 30min cooking; 20min assembly. Cook beets day prior and refrigerate overnight. Serves. 12 as an entree. Why “It’s a classic combination and looks fancy on a table, but is fresh and simple to make. I suggest you assemble the terrine close to serving, so the cheese stays a beautiful, crisp white.”

8 large beetroot
1 pod star anise*
1 tsp Celtic sea salt
500g Meredith Dairy Goat Cheese Fresh Chevre Original**
300g fresh goat’s chevre
Cracked black pepper 
1tsp caraway seeds*, bash them up a little in a mortar and pestle
* I use Kakulas Sister, Fremantle, for all my spices.
* I use Little Sister Delicatessen in Fremantle for all my cheeses. I mix the Meredith Dairy cheese with the fresh cheese because the former is in oil and the latter isn’t. So that gives the taste I like.

Place beetroot and star anise in a large pot of salted water and bring to the boil. Keep on a rolling boil for about 30min, then test beetroot with a fork or knife (when cooked the knife should slide through without resistance). Leave the beets in water until cool. Reserve spiced beet water*, then gently rub the beets to remove skin and knobby top. Refrigerate overnight.

In a separate bowl and using a spatula, gently fold together the two chevres, adding a big grind of pepper, salt and the bashed caraway seeds. Refrigerate overnight.

When ready to serve, line a loaf tin with baking paper from top to bottom and side with long overhangs. Cut the cooled beetroot into 1.5cm thick slices and place on kitchen paper to soak up excess juices. Line the base of the loaf tin in a layer of beetroot, then a layer of goat’s chevre, being careful not to play to much with the cheese mix (you want it to be white when cut). Continue alternating layers until all beetroot slices and chevre is used. Ensure you finish on a layer of beetroot. To serve, cut into 2cm-thick slices.

* Reserve spiced beetroot water in a separate bowl, cool, cover and place in fridge (this will be used in the Eggs Three Ways recipe).

Ombre Onion.

Time. 3hrs cooking. Serves. as many as you like, depending on number of onions used. Why “I love cutting open the onions to reveal the beautiful patterns within, and always leave on the skin as a beautiful textural element when plating up.”

Preheat oven to 160 degree celsius. Choose large, firm onions with an even appearance. Line a tray with baking paper. Place the onions in their skin on the paper and place in preheated oven for 3hrs. Remove onions and allow to cool to room temperature. Cut in half with a sharp knife to reveal the beautiful ombre pattern inside, leaving on skins. Plate up.