The Healey family have been making traditional cloth-bound cheddar in Pyengana in Tasmania’s far north-east for more than 100 years, making their cheddar the oldest specialist cheese in Australia. Cheesemaker and dairy farmer
Very thinly slice the chestnuts on a mandoline.
Warm the chestnut purée and place a dessertspoonful in the centre of each bowl.
Place a warm wedge of the salt-baked celeriac on half of the purée on each plate. Drain the egg yolks from the oil and season with sea salt. Place a yolk in front of each piece celeriac.
In a small bowl, dress the chestnut slices with the smoked oil, the lemon juice and a pinch of salt. Place the chestnut slices on the cut side of the celeriac.
Sprinkle the garlic and brown butter crumbs around the egg yolks, add the spring onion, then scatter the lemon thyme leaves over the whole dish. Pour the hot Pyengana cream around the dish at the table.
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