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21.02.2017

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On the Pass: Danielle Rensonnet
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Melbourne's Tomato Festival is back in 2017
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Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Witlof gratin


You'll need

100 ml chicken stock 80 gm butter, coarsely chopped 12 small witlof Large pinch of caster sugar 180 gm golden shallots (about 8 small), finely chopped 1 garlic clove, finely chopped 160 gm bacon, finely chopped 120 gm coarse fresh sourdough breadcrumbs 60 ml (¼ cup) milk 1½ tbsp coarsely chopped flat-leaf parsley 2 tsp finely chopped thyme 150 gm coarsely grated Gruyère

Method

  • 01
  • Preheat oven to 200C. Bring stock and 40gm butter to the boil in a large frying pan over high heat, add witlof and sugar, season to taste, reduce heat to medium-high and turn occasionally until witlof is tender and stock is reduced (4-6 minutes). Transfer witlof and pan juices to a 20cm x 30cm baking dish and set aside.
  • 02
  • Wipe out pan, add remaining butter, cook over medium heat until foaming, add shallot and garlic, stir occasionally until tender (5-10 minutes), add bacon and stir occasionally until very tender (8-10 minutes). Transfer to a bowl and set aside.
  • 03
  • Combine breadcrumbs, milk, herbs and 70gm cheese in a bowl, add onion mixture, stir to combine and season to taste. Scatter over witlof and bake until golden (20 minutes), then scatter with remaining cheese and bake until bubbling (5-10 minutes). Serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Nutty, medium-dry amontillado Sherry.

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