Chef's Recipes

French breakfast radishes, butter and herb salt

Australian Gourmet Traveller recipe for French breakfast radishes, butter and herb salt by Matt Wilkinson from Melbourne restaurant Circa, the Prince.

By Matt Wilkinson
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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French breakfast radishes, butter and herb salt
“I love the back-palate fieriness that radishes give.”


  • For shallow frying: vegetable oil
  • ½ tbsp (firmly packed) each thyme, sage, basil and rosemary
  • 20 gm sea salt flakes
  • 120 gm softened unsalted butter
  • 1 bunch French breakfast radishes, trimmed and halved


  • 1
    Heat 1cm oil in a saucepan over medium-high heat, add herbs, fry until crisp (1-2 minutes), strain through a heatproof sieve (discard oil) and transfer to a mortar and pestle. Add salt and pound until coarsely ground, then set aside.
  • 2
    Beat butter in an electric mixer until pale and fluffy (4-5 minutes). Pipe onto radishes using a piping bag. Serve with herb salt.


This recipe is from the February 2010 issue of .
Drink Suggestion: 2009 O’Leary Walker Watervale Riesling. Drink suggestion by Liam O'Brien

  • Author: Matt Wilkinson