Greg Doyle, Grant King, Katrina Kanetani

Kervella Goat’s Curd on Brioche with Grilled Honey Pear and Truffle Honey

Name: Kervella Goat’s Curd on Brioche with Grilled Honey Pear and Truffle Honey
Yield: Serves 4
Cuisine: Australia
Ingredients: freshly ground black pepper; 100 ml (3½ fl oz) balsamic vinegar, reduced until thick; 1 punnet lamb’s tongue lettuce (baby mâche); 4 teaspoons truffle honey; 1 punnet lamb’s tongue lettuce (baby mâche); 4 slices brioche, cut into 7 cm (2¾ inch) squares; 4 slices brioche, cut into 7 cm (2¾ inch) squares; 140 g (5 oz) goat’s curd (see note); olive oil, for brushing

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

140 g (5 oz) goat’s curd (see note)
2 honey pears, poache

Oceania
Australia
Sydney
Starter
Vegetarian

Method

Drain any excess liquid from the goat’s cheese. Cut the poached pears into quarters and brush lightly with olive oil. Grill the pears on a hot barbecue (grill) plate or in a chargrill pan, turning them to make a criss-cross pattern on each side.

Toast the brioche squares and put them on serving plates. Use a dessertspoon to place a quenelle of goat’s curd on one side of