Georgie Bass Café & Cookery is named after the legendary sailor, George Bass (or Georgie to them), who over 200 years ago explored the nearby Mornington Peninsula. Now, just like Georgie, they’re setting sail on their own adventure to put tasty, clean eating squarely on the Mornington Peninsula map. Following their patch to plate ethos and Head-Chef Michael Cole’s culinary vision, they are achieving this by keeping it fresh, local and seasonal. The Café & Cookery also runs a series of cooking classes, so everyone can enjoy the Georgie Bass experience at home.
Follow them at:
@georgiebasscafe
Crushed Green Peas on Flinders Ranges Long Sourdough with Buttermilk and Preserved Lemon Dressing
INGREDIENTS
- 2x Slices Flinders Ranges Long Sourdough
- 1x Shallot
- 100ml Olive Oil
- 100g Peas
- 50g Feta – crumbed
- 1x Radish – thinly sliced
- 1x Preserved Lemon – quartered
- 150ml Olive Oil
- 150ml Buttermilk
- 1x tsp Honey
- 0.2g Xanthan Gum
- Salt & Black Pepper
Crushed Green Peas – Peel shallots and dice roughly. Place shallots in a saucepan and cover with 100ml of olive oil. Cook (confit) very gently on the lowest setting. Do not allow shallots to brown as it will add bitterness. Allow to cool and mix slightly.
Add confit shallots, peas, and seasoning into a food processor and pulse, making sure to only crush the peas and not puree them. At Georgie Bass, they like the rusticity of the peas as it adds texture.
Buttermilk and Preserved Lemon Dressing – Place rinsed, preserved lemon quarters, 150ml olive oil, buttermilk, honey and Xanthan Gum into the blender at once and blend on high for 1 min.
Assembly – Toast single origin Flinders Ranges Long slices. Heap crushed green peas on toast. Drizzle dish with buttermilk and preserved lemon dressing. Top with crumbled feta, and a peppery radish of your choice to garnish.
