Name: Goat’s curd, crushed berries and toasted sourdough
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 100 gm sourdough bread, coarsely torn; 100 ml olive oil; 250 gm strawberries (about 1 punnet), hulled; 125 gm each blueberries and raspberries (about 1 punnet each); 1 tbsp caster sugar; 300 gm goat’s curd

Goat’s curd, crushed berries and toasted sourdough

Australian Gourmet Traveller recipe for goat’s curd, crushed berries and toasted sourdough by Ben Greeno from Momofuku Seiobo in Sydney.

Serves 4

Prep

10M

Cook

Total

15M

“You can use any berries or soft fruit for this dish,” says Greeno. “We do a similar dish at Momofuku Seiobo and change the fruit according to what’s best in the season.”

Ingredients

100 gm sourdough bread, coarsely torn

100 ml olive oil

250 gm strawberries (about 1 punnet), hulled

125 gm each blueberries and raspberries (about 1 punnet each)

1 tbsp caster sugar

300 gm goat’s curd

Method

Main

1.Preheat oven to 180C. Toss bread and 1 tbsp olive oil in a bowl to combine, then spread on an oven tray and bake, shaking occasionally, until golden and toasted (4-5 minutes). Set aside.

2.Crush berries in a bowl with sugar and remaining olive oil, then set aside.

3.To serve, spoon goat’s curd into bowls and top with berry mixture and toasted sourdough.

Ben Greeno

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick