Goat, Sweet potato puree, Honey brown mushrooms and Blueberry jus

Kris: It’s sadly close to the end of blueberry season, so I thought I would do an interesting dinner using one of my favourite seasonal berries. I love to eat them as is, by the handful of course and they are also great in desserts. But how about a blueberry and pepper jus?

(Note George- he’s the photo stylist making sure the blueberries look purrrrfect)

Kris: I grabbed the organic blueberries from the farmers market. I also found some zucchini flowers, sweet potato and  Huon  Valley honey brown mushrooms. Thanks also to Stu Addison for the goat back strap, which is sourced from Bruny Island. You can taste his amazing slow cooked goat at the Captain Bligh’s Cider stall at MOMA, the markets at MONA, held every Saturday.

Goat, Sweet potato puree, Honey brown mushrooms and Blueberry jus

(serves 4)

4 goat back straps

3 cloves garlic

3-4 sprigs fresh thyme

olive oil

1 large sweet potato

80g butter

80ml butter

6-8 honey brown mushrooms

4 zucchini flowers

goats fetta

2 pieces preserved lemon

3 cups beef stock

1/2 tsp gelatine

1/2 punnet blueberries

fresh raspberries (for garnish)

chives (for garnish)

nasturtium flowers (for garnish)

cracked pepper and sea salt

I used the sous-vide (soo-vee) method to slow cook the goat back strap for 4 hours before quickly pan frying, resting and serving. Essentially it is a method of slow cooking for long periods of time. If you don’t have a method of sealing bags (e.g., cryovac) it is not totally necessary. Just marinate and leave for at least 2 hours, cook to medium rare and allow to rest before serving.

Marinate the goat in garlic, olive oil and thyme

Cover and allow to marinade for at least 2 hours

Place the beef stock and gelatine in a saucepan and simmer for about an hour

Add lots of cracked pepper and the blueberries

Continue to simmer until rich and thick

I have discussed making beef stock and jus in the past, this is just a simpler way of  making jus if you are short on time

Peel the sweet potato and steam until tender

Drain the sweet potato

Add the butter to the sweet potato

Using a hand blender or food processor blend until smooth

Season with salt and pepper

Pre heat a griddle pan and a frying pan

Fry the mushrooms in some olive oil and season with salt and pepper

Stuff the zucchini flowers with some finely diced preserved lemon and goat fetta

When the griddle pan is at smoking point, start cooking the goat straps (a few minutes each side)

At the end quickly fry the zucchini flowers

Remove the goat, season with salt and pepper and allow to rest for a few minutes

Plating Up 

Place some of the sweet potato puree on the plate

Place the mushrooms on top of the puree

Slice the goat pieces long ways and place on the plate

Strain and pour over the jus

Place the zucchini flower on the plate

Garnish with a nasturtium flower, a few raspberries and some chives

Kris: We tried the Ranga Red Ale with the dish. I wasn’t too impressed with this beer, it had really poor head retention and was a bit over carbonated. It was light bodied with sweet maltiness and minimal hop bitterness. It did work well with the dish, mainly the light body and carbonation cut through the richness of the sauce.

Scallops, Minted Peas and Beer Blanc matched with Mountain Goat Steam Ale

Kris: Nothing like a weekend away in the big city. I can’t go to Melbourne without visiting the Queen Victoria Markets. An amazing selection of fresh produce, cured meats, cheese, beer, wine and seafood. I thought it would be a great idea to cook dinner using Victorian produce, matched with some Victorian craft beer.

The entree I decided to create was Pan fried scallops, minted peas and beer blanc (Beurre Blanc is a classic french butter sauce, made with a reduction of white wine and vinegar. I decided to do my own version using a reduction of Lindeman’s Cuvee Rene, a classic Belgian Gueuze. It is a funky, sour blend of 1,2 and 3 year old barrel aged lambic)

Caroline: One of my favorite things about Melbourne is the Queen Victoria Markets! SO much fresh produce, so many spices, so much cheese, wine, seafood, and meats! If I died and went to heaven, I think it would be Queen Vic. Luckily We stayed with a friend who lived right by the markets and scored a ton of great snacks…

Scallops, Minted Peas and Beer Blanc

400g scallops

300g peas

10 finely sliced mint leaves

olive oil

180ml Lindeman’s Cuvee Rene Gueuze

2 peeled eschalots

5-6 pepper corns

180g chilled butter

1/2 lemon

salt and pepper


Kris: This sauce can be a little intimidating, but it doesn’t need to be. The key is to make sure the butter is really chilled and you add it in small amounts so that it emulsifies and doesn’t split.

Beer Blanc

Place the beer in a saucepan over a medium heat and reduce by half

Add the eschalots and pepper corns

After a few minutes, slowly add small cubes of the chilled butter and whisk

After all the butter has been added, simmer until the sauce thickens

Add the lemon juice and season with salt and pepper to taste

Steam the peas for 5 minutes until tender

Add the peas and mint to a mortar and pestle

Add some olive oil and mash

Season with salt and pepper

Heat a frying pan to smoking point

Add a small amount of olive oil and sear the scallops for a couple of minutes each side

Take off the heat and season with salt and pepper

Place the minted peas on the plate 

Place the scallops on top of the peas

Spoon over the Beer Blanc


Caroline: The scallops were so soft and tender, perfectly cooked, and the mint added so much freshness and lightness to the mashed peas! and Beurre blanc (beer-blanc) how can you go wrong?? Such a delicious dish, rich and still light and summery.

Kris: I have been thinking about making the Beer Blanc for quite a while now. It was a great success. The dish was also a great match with the Mountain Goat Steam Ale. It is a great interpretation of the Californian Common, an ale brewed at a low temperature. It is clean and crisp with a nice touch of citrus hop flavour and aroma.

Caroline: Matching our Melbournian dinner with a Melbournian beer seemed only natural, and Mountain Goat is one of our favorites! If only we had been in town on a Wednesday or Friday to go down to the brewery for brewskies and pizza! We drank the Steam Ale with our seafood dish. The Steam Ale is not only certified organic, but is also really delicious! Clean, crisp and refeshing; a perfect match for seafood.