GoodLife: Peninsula Style, Issue 41, Page 066 (transcription)

snaparazziwith amy 3 2 1 5 7 6 Montalto 12 11 10 Black olive, caramelized onion kipfler potato tart with Main Ridge goats wild rocket INGREDIENTS 300g flour 150ml warm water 100ml olive oil 4 onions 100g olives pitted Rosemary 200g Kipfler potato Wild rocket 150gm Main Ridge goat cheese 17 16 Place flour in bowl add a pinch of sea salt, combine olive oil and warm water and stir in mixer to form a sticky dough.
Turn out on to well-floured bench and knead for 2 min.
In a pot of salted water gentle cook kipfler potatoes.
When cooked peel and slice.Slice onions and cook down in pan with butter and half bunch of thyme when cooked set to the side and allow to cool.
Roll out dough place in pan, put on onion, potato, olive and goats cheese and rosemary and bake in oven at 180oc for 15-20min.
5 Star trained Roy Lambert from the Spice Club in Frankston presents modern Indian and Sri Lankan food more adventurous than most Indian food with an a la carte menu complemented by a Grand Indian Buffet Friday and Saturday and lunch specials during the week.
Philippe Marquet s LaPetanque has won the hearts of many Peninsula residents is a huge favourite with visitors too.
Talented Head Chef Simon Buckley works his magic in the kitchen producing South of France inspired cuisine AND they have a midweek special see page 7 and 87 Paringa Estate s dynamic young chef - Shane Smith is delighting diners with classic French cuisine.
Enjoy his new winter menu Paringa Estate is a food and wine experience not to be missed.

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