INGREDIENTS
Beetroots
16 baby red beetroots
4 baby golden beetroots
Hazelnut Dressing
185ml hazelnut oil
65ml sherry vinegar
250ml grapeseed oil
Juice of ½ lemon
½ teaspoon sugar
½ teaspoon salt
½ garlic clove
To Serve
100g goat curd
35g hazelnuts, crushed
Watercress
Murray River Sea Salt to taste
METHOD
Beetroots
- 1. Place the beetroots into a solid steam tray. Place in the Pressure Steam Oven and pressure steam at 120°C for 5 minutes.
- 2. Remove the beetroot from the Pressure Steam Oven, allow to cool and then peel.
Hazelnut Dressing
- 1. Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds. Season to taste.
To Serve
- 1. Toss the beetroots in 80ml of the hazelnut dressing, salt and crushed hazelnuts.2.
- 2. Spread the goat curd on each plate, place beetroots on top and garnish with watercress.
Notes:
- This dressing makes 500ml, keep remaining dressing in an airtight bottle in the refrigerator for up to 3 weeks.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
