Hokkaido Scallops, Fennel and Goats' Cheese Puree, Citrus and Caviar - Chef Recipe by Ben Achurch
A classic flavour combination reimagined.
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
White Wine Garlic Beurre Blanc - Chef Recipe by Chris de Jongh
Ingredients
200g garlic, crushed
200g unsalted butter
300mL white wine of choice
150g unsalted butter
1L cream
5g salt
50g parsley, chopped
Method
On a medium heat in a large sauce pot, add your first 250 grams of butter.
Melt butter, add 200 grams crushed garlic, cook for 3 to 5 minutes until fragrant.
Add white wine and cool for 5 more minutes.
Add your cream, low simmer for 8 minutes.
Add last 150 grams butter in 3 increments and keep stirring, cook for 2 to 3 minutes.
Take off from heat, add salt and parsley and serve over any seafood, pasta or meat.
Recipe provided by Glenbosch Wine Estate
