Quandong Grazing Platter. By Avalon Karatau. Platter of Fact "preparing our Platters with fresh, locally sourced indigenous ingredients and produce is quite fun". What gives our Platters the “Wow” factor and makes them stand out from the crowd? Each platter is prepared freshly on the day of you to enjoy when we sit for a yarna yarna reflecting on our commitment to country, traditions and hospitality That’s a “Platter of Fact”! Platter of Fact is committed to ‘stepping up to the plate’! We provide and deliver delicious, natural charcuterie options for all palates and dietary requirements, preparing our Platter options with fresh, locally sourced ingredients and produce. What gives our Platters the “Wow” factor and makes them stand out from the crowd? Each order is prepared freshly on the day of your event reflecting our commitment to detail, design and functionality. That’s a “Platter of Fact”!
Ingredients
20 gm unsalted butter
2 apples, peeled, cored and diced
2 tbsp native lemon juice
salt bush and freshly ground pepper berries, to taste
1 baby cos heart, leaves separated
¼ cup chopped fresh quandongs
1 tbsp capers
2 tbsp extra virgin olive oil
Kohlrabi pickle
2 tsp sugar
½ garlic clove, thinly sliced
¼ tsp coarsely ground peppercorns
50 ml raspberry vinegar
100 g peeled kohlrabi, cut into matchsticks
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Marinading time: 20 minutes
To make the kohlrabi pickle, place the sugar, garlic, peppercorns and vinegar in a small saucepan and stir over low heat until the sugar dissolves. Place the kohlrabi in a bowl, pour over the pickling liquid, toss to coat and stand until ready to use.
Meanwhile, for the buttered apples, melt the butter in a heavy-based saucepan over medium heat. Add the apples and gently sauté for 3 minutes or until slightly softened. Add the lemon juice, season to taste and toss until well coated. Remove from the heat and keep at room temperature.
To serve, place the lettuce leaves on the platter and top with the buttered apples. Add 1 tablespoon drained kohlrabi pickle and the quandongs, followed by the capers and a splash of olive oil.
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