INGREDIENTS
Vanilla parfait
| 8 egg yolks (approximately 150g)
250g caster sugar Juice of ½ lemon 2 large vanilla beans, seeds scraped 500g mascarpone 150ml thickened cream, whipped |
Roasted peaches
| 6 ripe peaches (white or yellow)
3 tlb brown sugar 3 tlb white wine 120g macadamia nuts, roasted, roughly chopped |
To serve
| 4 finger limes |
quandong powder
METHOD
Vanilla parfait
| 1. Combine egg yolks, sugar, juice and vanilla bean in an Induction proof bowl or saucepan. Whisk on Induction setting 6-7 for 10-15 minutes until the mixture is thick and has quadrupled in size. |
| 2. Remove from heat and whisk until cool. |
| 3. Line a loaf tin or terrine mould with cling wrap approximately 25 x 10 cm in diameter. |
| 4. Lightly stir mascarpone to remove any lumps before folding through egg custard. Add the whipped cream and fold through gently. |
| 5. Pour into lined tin, smoothing the top. Place a piece of cling wrap flush against the top and freeze overnight.
|
Roasted peaches
| 1. Preheat oven on Fan Grill 200°C. |
| 2. Cut the peaches in half to remove the stone and each half into thirds. Place onto a baking tray. |
| 3. Sprinkle peaches with brown sugar and drizzle over white wine. |
| 4. Place tray into the oven on shelf position 4 and roast for 10-15 minutes until peaches are soft but still holding their shape. |
| 5. Remove from oven and allow to cool. Reserve peach juices and allow to form a runny caramel.
|
To serve
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APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
