Gastronomixs

House-made goat’s milk chevre, beetroot butter, rhubarb, beetroot rye, and linaria flower

This month's guest chef is Martin Benn, who was born in England in 1974. He started his career in London, where he learned the classic cooking techniques of French cuisine. After several years he moved to Australia, where he discovered the Japanese style of cooking. At the age of 25 he became a head chef, which allowed him to develop his own particular culinary style.

In 2009, Martin opened his restaurant ‘Sepia’ in Sydney. This was a joint venture with George Costi, the owner of the seafood wholesaler Claudio's Seafoods. Martin opened this restaurant with sustainability as the central goal. He has combined this with top-quality products and light cooking techniques. French techniques meet Japanese influences in this refined cuisine, with fish as the central ingredient on the menu.

Creation by Martin Benn, Sepia restaurant, Sydney, Australia.

House-made goat’s milk chevre, beetroot butter, rhubarb, beetroot rye, and linaria flower

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Ingredients

250

g

goat’s milk, aged for 4 days in the refrigerator

250

g

whole milk

30

g

glucose liquid

4

l

fresh goat’s milk

1

sachet

C20G culture

20

g

salt

300

g

beetroot juice (below)

1.8

g

agar agar

1.5

leaves

gelatin, gold strength

500

ml

beetroot reduction (see below)

4

g

agar agar

4

 

20cm x 20cm squares acetate

5

kg

medium beetroots, peeled and cut into cubes

20

g

sherry vinegar

250

ml

rhubarb syrup (from above)

3

g

agar agar

0.5

g

sodium citrate

3

bunches

rhubarb (to obtain 1000ml juice see below)

200

g

sugar

10

slices

seeded rye bread, crust removed

300

ml

beetroot reduction (see below)

375

g

beetroot (peeled and diced)

125

g

butter

2

g

salt

1

g

xanthan gum

 

 

sherry vinegar to taste

50

 

white linaria flowers

200

g

rye crumb 

10

g

beetroot glass

5

g

milk crisp

Preparation method: cheese
  • Place the milk into a pan and bring to 34°C.
  • Remove from the heat and add in the culture and salt and stir well for 30 seconds.
  • Place the milk into a clean sterilised container and store at 24°C for 16 hours.
  • Drain the cheese through a cheese cloth and leave to drain for 6-8 hours in the refrigerator.
  • Once drained, store in a container for two days before use.
Preparation method: beetroot glass
  • Place the beet juice into a medium pan and bring to a simmer over a medium to high heat.
  • Reduce the beetroot to 250ml and then remove from the heat.
  • Add in the agar and bring to the boil while whisking.
  • Boil for 30 seconds, then strain the beetroot into a container and leave to set in the refrigerator.
  • Once set, break up the gel and place into a Vita-Prep blender and blend until a smooth gel, and then strain through a fine sieve.
  • Place the beetroot gel into vacuum bags and pull vacuum to remove any excess air bubbles.
  • Take the prepared acetate sheets and lay onto a worktop.
  • Spread the beetroot gel over the acetate in an even layer of about 1mm.
  • Place the acetate into a dehydrator at 55°C for 48 hours until dry and crisp.
  • Keep in the dehydrator until required.
Preparation method: beetroot rye
  • Pour the beetroot reduction into a shallow container.
  • Add in the slices of rye bread one at a time and leave to soak for 40 seconds.
  • Drain the rye and place on a dehydrator rack and then dehydrate for 48 hours at 60°C.
  • Once dry, place the rye into a pestle and mortar and crush to a fine crumb.
  • Store in an airtight container until required.
Preparation method: goat’s milk foams
  • Pour both milks and glucose into a heavy medium pot and bring to the boil.
  • Allow to cool slightly.
  • Using a hand-held electric whisk, whisk the milk until it foams and holds its volume.
  • Spoon into a tray and place the tray into a 90°C oven and cook for an hour until dry and crisp.
  • Store in an airtight container until required.
Preparation method: beetroot rye mix
  • Place the rye into a bowl.
  • Crush up the beetroot glass and the milk crisps to a fine crumb.
  • Mix all together in the bowl.
  • Store in an airtight container until required.
Preparation method: beetroot butter
  • Place the diced beetroot into a vacuum bag along with the diced butter and salt.
  • Pull vacuum, and then cook at 90°C for 45 minutes or until tender.
  • Remove the bag from the steamer and open it.
  • Drain the beetroot form the cooking liquor, reserving the butter.
  • Once drained add the beetroot to a Vita-Prep blender.
  • Pour the drained butter into a pan and reduce until all the milk solids are cooked off.
  • Start blending the beetroot and slowly add the reduced butter.
  • Add in the xanthan and blend until the beetroot is smooth and creamy.
  • Season to taste with salt and vinegar, and then chill in the refrigerator until required.
Preparation method: rhubarb juice reduction
  • Wash and remove the green leaves from the rhubarb.
  • Cut the rhubarb into 2-3cm lengths and then place into the thermo blender and blend until completely juiced.
  • Strain the rhubarb through an oil filter and squeeze out as much juice as possible to obtain 1000ml of rhubarb juice.
  • Place the juice and the sugar into a heavy large pot and place over a medium-high heat.
  • Bring the juice to a simmer and turn down the heat.
  • Skim away the scum from the surface and reduce the rhubarb by half.
Preparation method: rhubarb gel
  • Pour the rhubarb syrup into a clean medium pot.
  • Add in the agar and citrate and then bring to the boil over a medium to high heat.
  • Boil for 30 seconds, then pass the syrup into a container and leave to set in the refrigerator.
  • Once set, blend the gel in a Vita Prep blender until smooth and then strain through a fine sieve.
  • Place the rhubarb gel into vacuum bags and pull vacuum.
  • Store in the refrigerator until required.
Preparation method: beetroot jellies
  • Pour the beetroot juice into a pan and add the agar.
  • Bring to the boil and simmer for 5 seconds.
  • Remove from the heat.
  • Soak the gelatin in iced water until soft and then squeeze out the excess water.
  • Add the gelatin to the beetroot juice and stir until dissolved.
  • Pour 140g into each tray and leave to set at room temperature.
  • Once set, place into the refrigerator for 1 hour to fully set.
  • Cut 8cm x 8cm diameter circles of the jelly and place onto greaseproof paper.
  • Keep in the refrigerator until required.
Preparation method: beetroot reduction
  • Place the beetroot into a thermo blender and blend until pureed.
  • Strain the pulp through an oil filter and squeeze out as much of the juice as possible.
  • This should give you around 3 litres of beetroot juice.
  • Add in the sherry vinegar and pour into a pan and bring to the boil.
  • Reduce the beetroot juice by half, then remove from the heat and allow to cool completely.
Finishing & presentation
  • Add the goat’s cheese chevre to a piping bag and pipe a 5cm circle onto the centre of the plate.
  • Spoon the rhubarb gel into the centre of the chevre.
  • Place the beetroot jelly over the top of the chevre and the rhubarb so that they are encapsulated by the jelly.
  • Warm the beetroot butter to 50°C and then spoon over the jelly.
  • Sprinkle the rye crumb over the beetroot butter evenly so that it is coated.
  • Finally, finish by sprinkling the Linaria flowers around the plate.
  • Serve immediately.

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