A flavoursome dish featuring an array of native flavours to tantalise tastebuds and showcase to people the potential of zero food waste cooking, both for the environment and for the nutritional benefits to the body. Chef Matt Atkins created this dish specifically for the Grand Opening of Highforest by Mirvac, as a representation of the beautiful forest environment in which the development is nestled. Featuring 7 elements to the dish, do not be disheartened by what seems to be an intricate recipe – it’s much easier than it appears so give it a go & enjoy!

RYE & MACADAMIA “DIRT”

450g rye bread loaf, cut into cubes, crust left on
140g macadamia nuts, whole or pieces
2 tsp sea salt
1/2 tsp ground pepperberry
2 tsp saltbush crushed

METHOD

1 – Preheat the oven to 215˚C. Spread the bread cubes on a sheet pan in an even layer. Bake until the bread cubes are dry and crisp. Remove from the oven and set aside to cool.

2 – Spread the macadamias on a separate small sheet pan and bake until lightly toasted. Set aside to cool.

3 – Combine the bread cubes and pecan pieces in a food processor and pulse to form small crumbs.

4 – Add the salt, saltbush & pepperberry and stir. Set aside until ready to assemble the dish. Any remaining crumbs may be used in place of croutons to garnish salads or to add a crispy topping to baked casserole.

BRAISED GREENS

2 tbsp extra virgin olive oil
3 cloves crushed garlic
70g swiss chard leaves (reserve stems separately)
70g beet greens (reserve stems separately)
50g warrigal greens (reserve stems separately)
¼ tsp saltbush crushed
¼ tsp ground pepperleaf

METHOD

1 – Heat the olive oil and garlic in a nonstick frypan over medium high heat until the garlic sizzles. Add the greens and cook until wilted, 1 to 2 minutes.

2 – Reduce the heat to low and season with saltbush & pepperleaf. Allow the greens to simmer in their own juices until tender, 6 to 8 minutes. Set aside and cool to room temperature until ready for dish assembly.

ROASTED BEETS

2 baby yellow beets, stems and leaves removed
2 baby red beets, stems and leaves removed
1 tbsp extra virgin olive oil
¼ tsp saltbush crushed
¼ tsp ground pepperleaf

METHOD

1 – Wash the beets thoroughly with a scrubbing brush, peel evenly (reserve the scraps) and then place in an ovenproof low-sided Dutch oven or roasting pan.

2 – Drizzle with olive oil and season. Place the lid on or cover with aluminum foil. Bake until the beets are tender when pierced with a skewer, about 30 minutes.

3 – Remove from the pan and set aside to cool. Once they have cooled to room temperature cut into bite-sized wedges.

ROASTED MUSHROOMS

110g hen-of-the-woods/maitake mushrooms
170g French horn/king trumpet/king brown mushrooms
220g shemeji mushrooms
1/2 C extra virgin olive oil
1/2 tsp saltbush crushed
1/2 tsp ground pepperberry

METHOD

1 – Preheat the oven to 215˚C. Cut or tear the mushrooms into 1cm slices or small clusters, depending on the type of mushroom, making them all roughly similar in thickness so that they will roast in a similar amount of time.

2 – Drizzle half of the olive oil onto a large sheet pan and place the mushrooms on the pan, turning to coat in the oil. Drizzle the remaining oil all over the mushrooms. Sprinkle with the saltbush and pepperberry.

3 – Roast the mushrooms in the centre of the oven until golden around the edges, usually about 15-20 minutes. Remove from the oven and set aside to cool until ready for dish assembly.

ASHEN GOATS CHEESE

55g Swiss chard/rainbow silverbeet stems, cut into 2cm lengths
110g mushrooms stems, roughly chopped
85g beet green stems and peelings, cut into 2cm lengths
140g soft, mild goat cheese (chevre)

METHOD

1 – Preheat the oven to 215˚C. Combine the chard, mushroom, and beet cuts on a sheet pan in an even layer and roast in the oven until all stems and trimmings are completely dry and charred, about 40 minutes (they will go black!).

2 – Remove from the oven and set aside until completely cool.

3 – Transfer charred cuttings to a blender and process to form fine dust. Leave the blender covered until the dust has settled at the bottom of the blender, then uncover and spoon the dust into a bowl with the goat cheese.

4 – Use a rubber spatula or a spoon to blend the ash with the cheese. Refrigerate until needed.

FRIED COASTAL ROSEMARY SPRIGS

1/3 C extra virgin olive oil
2 or 3 large sprigs fresh coastal rosemary

METHOD

1 – Heat the oil in a small saucepan over medium high heat. Add the rosemary sprigs and fry until crisp. Drain on paper towels until cool, then remove the crisp needles from the stems and use them to garnish salads.

TRUFFLE VINAIGRETTE

1/3 C minced eshcallot
1/2 C red wine vinegar
3 tbsp truffle paste
1 tbsp eucalyptus bush honey
1 tbsp whole-grain mustard
1/2 tsp saltbush, crushed
1/4 tsp ground pepperberry
1 C extra virgin olive oil

METHOD

1 – Combine all ingredients in a food processor and blitz til a smooth creamy dressing forms. Use the vinaigrette to dress the salads prior to serving or store in a nonreactive container in the fridge until ready to use in the future, in can store for up to 14 days and makes a great addition to any salad of your choosing too.

HIGHFOREST FLOOR – DISH ASSEMBLY

Rye & Macadamia “Dirt”
Braised Greens
Roasted Beets
Roasted Mushrooms
Ashen Goats Cheese
Fried Coastal Rosemary Sprigs
Truffle Vinaigrette
Assorted Baby Herbs, cut & ready to serve

METHOD

1 – Prepare all of the individual elements and select 4 to 6 wide, shallow bowls.

2 – Sprinkle an even layer of the Rye & Macadamia “Dirt” on the bottom of each bowl, about 1/2cm thick. This forms the basis of the forest floor.

3 – Scatter some of the Braised Greens in several places on top of the “Dirt”, then arrange a few pieces of Beets and some of the different varieties of the Mushrooms on top of the dirt.

4 – Arrange 4 or 5 small spoonfuls or crumbles of the Goat Cheese in any vacant spots remaining on top of the “dirt”.

5 – Sprinkle some of the Coastal Rosemary needles over all.

6 – Sprinkle each serving with a small amount of Baby Herbs.

7 – Drizzle about 2 tablespoons of the vinaigrette over each plate. Serve immediately.

 

Purra-Perte!

Eat & Enjoy!

Recipe created for the Grand Opening of Highforest by Mirvac – In a unique forest setting, Mirvac presents an exclusive collection of luxurious houses and apartments at Highforest in West Pennant Hills. Inspired by nature and tailored for your comfort and wellbeing, each home at Highforest invites you to awaken each day to the sounds of the forest and the symphony of birdsong. Opened 26th October 2024.