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Penfolds Magill Estate's grains, greens, citrus and goat’s curd

"My wife recently celebrated her birthday at Magill Estate, and she keeps raving about the goat's curd salad. I would get massive brownie points if I made it for her at home."
Damien Leonard, Adelaide, SA

To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

50 gm (¼ cup) red quinoa 50 gm (¼ cup) French-style green lentils 150 gm (1 bunch) green asparagus, trimmed, halved 150 gm sugar snap peas, trimmed 1 ruby grapefruit, segmented 1 tbsp each finely chopped chives, dill and chervil sprigs, plus extra to serve 1 tbsp tbsp finely chopped mint leaves, plus extra, torn, to serve Pinch of za’atar 1 tbsp olive oil, plus extra to serve 125 gm goat’s curd


  • 01
  • Bring 2 saucepans of salted water to the boil. Add quinoa to one pan, reduce heat to medium and simmer until tender (8-10 minutes). Drain well in a sieve, reserving cooking water, and set aside to cool. Add lentils to second pan, reduce heat to medium and simmer until tender (15-20 minutes). Drain, spread over a tray and set aside to cool.
  • 02
  • Return reserved cooking water to pan, bring to the boil and blanch asparagus until bright green and just cooked (40-50 seconds), and refresh in iced water. Repeat with sugar snap peas (20-30 seconds), then drain, refresh in iced water and set aside.
  • 03
  • Combine lentils, quinoa, asparagus, sugar snaps, grapefruit, herbs, za’atar and oil in a bowl to combine and season to taste. Spoon goat’s curd onto a serving plate, top with salad, scatter with extra herbs, drizzle with extra oil and serve.

Note Emma McCaskill and Scott Huggins, the chefs at Magill Estate Restaurant, use Woodside goat's curd, which is available from select delicatessens and cheese shops.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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