Leeuwin Coast Akoya with Rohan Park - Kleenheat Kitchen

Name: Leeuwin Coast Akoya with Rohan Park - Kleenheat Kitchen
Ingredients: 20 Leeuwin Coast Akoya; 25g tin Wild scampi caviar (alternatively premium sturgeon caviar or supermarket grade lumpfish caviar); 2 tsp good quality red miso paste; 2 tsp bitter orange marmalade; 250ml buttermilk; 250ml macadamia milk; 15ml Great Southern Groves olive oil; 3 drops lemon myrtle essential oil (dried lemon myrtle powder will work as well); 2 tbsn nduja; 4 large finger limes, gems removed and deseeded; 100g macadamias, roasted; Salt to season

www.kleenheat.com.au

Learn how to make Rohan Park's Leeuwin Coast Akoya. Rohan will be appearing at the Kleenheat Kitchen at the Perth Good Food and Wine Show.

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Ingredients

20 Leeuwin Coast Akoya
25g tin Wild scampi caviar (alternatively premium sturgeon caviar or supermarket grade lumpfish caviar)
2 tsp good quality red miso paste
2 tsp bitter orange marmalade
250ml buttermilk
250ml macadamia milk
15ml Great Southern Groves olive oil
3 drops lemon myrtle essential oil (dried lemon myrtle powder will work as well)
2 tbsn nduja
4 large finger limes, gems removed and deseeded
100g macadamias, roasted
Salt to season