Chef's Recipes

Char-grilled leek, chèvre and mint omelettes

Australian Gourmet Traveller recipe for char-grilled leek, chèvre and mint omelettes by The Pot restaurant in South Australia.

By Ashley Brandom
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Char-grilled leek, chèvre and mint omelettes
"I would like to try to re-create the chèvre omelettes Ashley Brandom serves at The Pot. Would you please request the recipe?"
Jonathan McAlpine, Brighton, SA
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.
The Pot’s Ashley Brandom uses Woodside goat’s curd.


  • 24 baby leeks, trimmed, soaked in cold water for 30 minutes to remove dirt, drained
  • 60 ml olive oil, plus extra to serve (¼ cup)
  • 8 eggs
  • 60 gm double cream (¼ cup)
  • 40 gm butter, coarsely chopped
  • 120 gm goat’s curd
  • 1 cup (loosely packed) mint leaves, to serve
  • To serve: lemon wedges


  • 1
    Preheat a large char-grill pan over high heat. Drizzle leek with oil and char-grill, turning occasionally, until golden and cooked through (3-4 minutes). Cool, then coarsely chop half the leeks and set aside separately.
  • 2
    Preheat oven to 200C. Whisk eggs and cream in a bowl, season to taste. Heat butter in a rösti pan (see note) over high heat. Add one-quarter of the egg mixture, scatter over one-quarter of the chopped leek and
    one-quarter of the goat’s curd and bake until just cooked through (3-5 minutes). Remove omelette from pan and keep warm, then repeat with remaining ingredients. Serve warm, topped with mint and whole leeks and drizzled with oil and lemon juice.


Note Rösti pans, small frying pans about 12cm in diameter, are available from select kitchenware shops. Alternatively, you could make one large omelette in a regular pan. This recipe is from the August 2011 issue of Australian Gourmet Traveller.

  • Author: Ashley Brandom