Good Reading : February 2004
(cookingthebooks) 10 (GoodReading) coasting Summer time and the living is definitely easy, especially with these tasty and simple recipes. Food writer KENDALL HILL asked some of Australia’s most celebrated chefs to contribute a recipe inspired by our coastal lifestyle and the result is a celebration of Australian cuisine. The food, like the chefs, has its origins from all over the world but it has been given a distinctly Australian flavour. Innovative, light and absolutely delicious. Salad of Beetroot, Asparagus, Mâche and Goat’s Cheese Peter Doyle, est Beetroot and goat’s cheese are meant to go together – they’re a classic combination. Serves 4 2 medium-sized beetroot 20 asparagus spears, peeled sea salt and pepper 10-12 leaves mâche (lamb’s lettuce) 1/2 small curly endive, pale inner leaves only 2 tablespoons pine nuts, toasted 200 g (6oz) fresh goat’s cheese 1 tablespoon chopped chives 8 sprigs chervil Vinaigrette 60 ml (2 fl oz) walnut oil 60 ml (2 fl oz) olive oil 30 ml (1 fl oz) red wine vinegar sea salt and pepper Mix vinaigrette ingredients together, seasoning to taste with salt and pepper. Boil beetroot for about 10-15 minutes until cooked. Remove from heat and allow to cool. Peel beetroot and, over a plate or bowl to capture the juices, cut into small wedges. Cook asparagus in salted boiling water for about 3 minutes. Remove, drain well, season and toss with a little vinaigrette. Toss beetroot with vinaigrette and arrange on plates, leaving a space in the centre.Toss mâche and curly endive in vinaigrette and place in centre of beetroot. Arrange the dressed asparagus on the salad and sprinkle toasted pine nuts on top. Slice the goat’s cheese and arrange on the salad. Sprinkle with chives and chervil sprigs. Mix a little of the beetroot cooking juices with an equal amount of vinaigrette and spoon around the salad. Serve immediately. ● Peter Doyle is a surfer and a star of Sydney’s restaurant scene. He and his partner, Beverley, established the landmark Le Trianon restaurant (later renamed Cicada) and Celsius. He is currently head chef at est.