Jennie Chen Chef The Last Straw
Graham Cookie Betts Head Chef Shepparton Club
Luis Benavides
Sam Wills Chef The Trawool Estate
Subarna Thapa Head Chef (Owner) The Milkbar
Tari Walsh & Izabella Ramsay Service Staff Marocco Café
Wild mushroom ToA
By Head Chef (Owner)
Subarna Thapa
•
3. Assemble the dish:
• Top the toast with sautéed mushrooms
• Place a poached egg on top of the mushrooms
4. Prepare the garnishes:
• Deep-fry kale and enoki mushrooms until crispy
• Quenelle herb mascarpone and place on top of the mushrooms
5. Finish the dish:
• Arrange crispy kale and enoki crown alongside the mascarpone
• Sprinkle with pine nuts and serve immediately
Meet the chefs of the Goulburn Valley
Signature Dish
Plan your perfect dining experience or event catering today
Open Tuesday 11am - Sunday 3pm 8150 Goulburn Valley Hwy, Trawool VIC
Bookings recommended Phone 03 5792 1444 contact@trawoolestate.com.au www.trawoolestate.com.au/booktable
Barnsley DouBle lamB
Chef Sam Wills’ Barnsley double lamb chop from The Trawool Estate, is the perfect autumnal dinner - marinated with oregano and garlic, served with blistered summer vegetables and mint tzatziki. Ask your butcher for a Barnsley (or double loin / saddle) chop – essentially a larger cut than a usual lamb chop.
Lamb marinade
1. Mix all the ingredients together and coat lamb chop. Refrigerate for a few hours or overnight.
Tzatziki
1. Grate and salt the cucumber and let sit for half an hour in a strainer to remove excess water.
2. Squeeze the cucumber before mixing with all the other ingredients, season with salt and white pepper.
Blistered summer salad
1. Preheat a frying pan until red hot, add a little
bit of cooking oil followed by the cherry tomatoes and the garlic. Fry until garlic softens and the tomatoes start to lose their juice.
2. Deglaze the pan with the Verjus (or white wine) then add the broad beans and the peas. Keep cooking until the mixture becomes a little saucy then add the remaining ingredients.
3. Meanwhile pan fry or BBQ the lamb chop until the internal temperature reaches 55C. Let rest for 5 minutes before serving.
4. Plate the tzatziki first, then the salad, and rest the lamb on top, so all elements of the dish can be combined together to enjoy the charred lamb, crunchy salad and smooth tzatziki in every bite!
Sam Wills Chef
1 cucumber, grated and salted
Luis
By Head Chef Graham Cookie Betts
