Gourmet Galley

R Experience is inviting Riviera owners to submit their favourite boating recipes for a chance to WIN: your own copy of Table by the River (RRP $49.95 New Holland). Email your favourite recipe and photo to rthacker@riviera.com.au Don’t forget to include you name, address and contact number so we can post your prize.

Table by the River

Dietmar Sawyere, the Swiss-born Australian award-winning chef, is executive chef and director of Berowra Waters Inn and Ad Lib Bistro. In his first book, Dietmar combines a deep culinary understanding (he has been cooking since he was 14!) with innovative and classic cooking techniques to create food full of intense flavours and textures.

In this lusciously-presented book, Dietmar muses on his life in professional kitchens, the workings of a restaurant and the experiences that lead him to Berowra Waters Inn.

Every chapter represents a new course from amuse gueule (“taste tickler”),and crustaceans, vegetables, fish, soup, poultry and game birds and meats to cheese, desserts and petit four. There are even helpful notes on good wine matches for most of his dishes.

Recipes suit every level of expertise, each clearly explained and able to be enjoyed as a meal or as a series of tasting dishes. Recipes include Chilled Vichyssoise with Osceitra Caviar and Beignets of Oysters, Buffalo Ricotta Spinach Ravioli, Sage Butter and Wood Mushrooms, Oriental Duck Consomme, Roast Duck Sang Choi Bau and Roasted Lobster Stuffed Chicken Wings.

Ideal for happy hour on board or after dinner with a glass of sticky wine, this perfect fusion of tart, sweet and creamy will spice up the occasion.

HOLY GOAT LA LUNA GOAT’S CHEESE, BALSAMIC GRILLED FIG (serves 4 )

Grilled Balsamic Figs

Ingredients

• 4 ripe black figs
• 200ml (7fl oz) balsamic vinegar
• 100g (31/2oz) caster sugar
• 1 sprig mint
• 1 sprig basil

To complete
240g (81/2oz) Holy Goat La Luna cheese (or other aged goat’s cheese)
4 mint leaves

For the Grilled Balsamic Figs: Using a pin, prick holes all over the figs and place in a small kilner jar. Heat the balsamic vinegar together with the sugar. When it reaches a simmer, add the mint and basil and pour over the figs. Close the jar and secure tightly. Leave to macerate in the refrigerator for at least 24 hours.

TIP: Cut the cheese into four portions and arrange on servings plates. Take the figs out of the syrup and drain. Slice and arrange next to the cheese. Drizzle on some syrup and add a mint leaf.

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