AT A GLANCE
|01||Preheat oven to 200C. Lightly grease and line an oven tray with baking paper, then using a 26cm diameter plate, trace a circle onto baking paper. Melt butter and lemon rind in a saucepan over medium heat, keep warm.|
|02||Using a mandolin, thinly slice pontiac potatoes to 2mm thick and arrange slices in concentric circles overlapping each potato slice by half within outlined circle. Brush potato with lemon butter, scatter with garlic and thyme and season to taste. Using a mandolin, thinly slice Jerusalem artichokes and repeat process, leaving a 1cm border when arranging slices on top of potato, then repeat with kipfler potatoes. Repeat once more with each remaining potato and Jerusalem artichoke, finishing with kipflers, brushing each layer with lemon butter and scattering with garlic and thyme. Bake for 25 minutes or until cooked through and golden. Serve in wedges with a watercress, witlof and goat’s cheese salad if desired.|
Fruit and nuts
Apples, cumquats, custard apples, grapefruit, lemons, limes, mandarins (Ellendale, imperial), melons, nashi, oranges, papaya, pineapples, pomelos, rhubarb, tangelos.
Asian greens, avocados (fuerte, hass, sharwill), beetroot, broccoli, Brussels sprouts, cabbages, cauliflowers, celeriac, celery, fennel, garlic, ginger, horseradish, Jerusalem artichokes, kale, kohlrabi, leeks, okra, olives, parsnips, pumpkins, silverbeet, spinach, swedes, sweet potatoes, witlof.
Dusky flathead, grey mackerel, snapper, tailor, warehou, sand whiting, king prawn.