Prior to cheese making, Kat Harvey worked as a chef in a number of Sydney's top restaurants. The following recipes celebrate cheese in every way and have been created by Kat and a number of her cheffing friends
Goat's Cheese, Broco & Salted Caramel
By Kat Harvey
60-90g st billie goat's cheese (can also use parmesan or ricotta salada)
1/2 head of broccoli
1 bunch asparagus
2 tblsps salted caramel
125mls sherry vinegar
handful of roasted almonds
handful of cherries
Roast broccoli and asparagus until nutty brown (charred). Very lightly season.
Reduce sherry vinegar to a glaze and add salted caramel until desired or balanced sweet, savory, salty, sour.
Roast almonds until golden brown.
Chop cherry checks
Plate. Yum
Calcagno with Potatoes and Fried Capers
By Kat Harvey
500g baby chat potaotoes
1 clove garlic
100g baby capers in vinegar
1 cup of olive oil
50g Calcagno - Italian sheep's milk cheese
Parsley
Squeeze of lemon juice
Zest of lemon
Roast potatoes in oven with garlic
Heat 1 cup of olive oil in a small but deep pot, until quite hot (100 deg C)
Fry very well drained capers until crispy. Stirring constantly (you'll notice the less they bubble, the crispier they will become). Be careful not to burn.
Mix potatoes, capers and finely shaved Calcagno and a small amount of lemon zest. Add a squeeze of lemon to serve.
TIP: Save the olive oil used for frying the capers and create yummy dressings
Brussel Sprouts, Roasted Pear and Raclette
By Kat Harvey
1 kg brussel spouts
2 pears
150g of Raclette (or Tallegio or Fontina)
Calvalonero
1/2 cup of chicken stock
Parsley
Squeeze of lemon
Pumpkin seeds and sliced almonds
In a hot pan, fry brussel spouts until golden.
In a separate pan, fry cut up pear until golden.
Add a knob of butter and 1/2 a cup of stock.
Put into 180 degC oven for 5-10mins until crunchy but cooked.
Toss through grated Raclette, parsley and calvalonero.
Squeeze lemon juice and garnish with pumpkin seeds and almonds.
Preheat oven to 200 deg C. Cut pastry to desired shape and size. Spread with caramelised onions. Pop into oven for 10-15mins until puffed and golden.
In a hot, oiled pan, place scored, halved mushrooms and 1/2 clove of garlic.
Cook until golden brown. Then add a knob of butter and a sprig of thyme. Season with salt and pepper.
Remove tart from oven, add mushroom and sliced Taleggio on top.
Place back in oven until the cheese is melted.
Garnish with chives, sunflower spouts, pumpkin seeds and a squeeze of lemon.
Can be served with a simple pear and rocket salad.
King Brown Mushroom & Taleggio Tart
By Kat Harvey
Puff pastry - cut to tart size
3 king brown mushrooms
100g Taleggio
Caramelised red onion
1/2 clove of garlic
Sprig of thyme
Chives - Sunflower sprouts - Pumpkin seeds
Small squeeze of lemon juice
Olive oil
Butter
Cauliflower Cheese
By Kat Harvey
1/2 head of cauliflower
100g White Cow, brie
1/2 clove of garlic
3 Tablespoons of toasted macadamia nuts
2 Tablespoons of toasted nigella seeds
1/2 cup fresh basil
Zest of half a lemon
In a hot oven (220 deg C) roast cauli pieces with sliced garlic until golden brown.
Cut brie into chunky pieces.
While cauli is hot, fold in the brie.
Add freshly chopped basil and microplaned lemon zest.
Season well with salt and pepper.
Garnish with toasted maccas and nigella seeds.
Can be served as a side or as a complete dish. Yum!
Baked Cam
By Kat Harvey
1 rasher of bacon
1 fig
1 sprig of fresh thyme
Put camembert in a small oven proof dish of proportionate size. Stab a couple of holes in the cheese and drizzle with olive oil. Pop into the oven at 160 deg for 15 mins.
In a frying pan,crispy up a rasher of bacon.
Cut fig in half,dip the cut sides in a small amount of sugar and caramelise in the bacon pan.
Once crispy, slice bacon into fine stripes.
Remove camembert from oven, sprinkle bacon on top, pop the figs on and add a pinch of fresh thyme.
Serve with crusty baguette.
Buttermilk Pancakes
By Kat Harvey
2 cups of fresh buttermilk
3 cups all-purpose flour
3 teaspoons baking powder
1½ teaspoons of baking soda
½ teaspoon of salt
3 tablespoons of caster sugar
Put dry ingredients into a large bowl.
Make a well in the middle.
Whisk in 3 large eggs and all of the buttermilk (2 cups).
Rest mixture for 10 minutes.
Option: Add blueberries
Serve with Kat Harvey Maple Butter
Makes 15 pancakes