Goat’s Cheese, Asparagus and Morel Gratin

In Australia, we have access to some wonderful cheeses made with goat’s milk, particularly the Woodside artisanal cheeses crafted by Kris Lloyd in South Australia. This dish works brilliantly with her soft and creamy Virgo goat’s cheese, which is lightly bloomed to give subtle vanilla and almond flavours. This simple gratin captures the essence of Mexico, and I have added a sprinkling of crispy pork rind crumbs to honour a classic Mexican snack – chicharrones – which are so