Tuna, Tarragon & Burnt Butter Dressing
Calm your fear of missing out on something wonderful with a platter of local goodies. They’re easy to create and serve, and nothing says premium South Australian produce quite like a loaded platter ready to share. Here’s how Monkey Nut Café make theirs.
Ingredients
- Selection of Lyndoch Butchery ham, mettwurst and Leberkase
- Monkey Nut house-made Renegade dip (made with cream cheese, sundried tomato and Zimmy’s Pickled Onion Relish)
- A selection of hard and soft cheeses (Monkey Nut love to include B.-d. Farm Paris Creek camembert)
- Zimmy’s Pickled Onion Relish and Beetroot Spread
- Pickled gherkins
- Kies winery red wine damper rolls
- Water crackers
Method
Find a beautiful platter. Slice the meats and pile the dips and spreads prettily alongside (Tip: always make sure you have a total of more slices than the number of guests so no-one misses out!). Place wedges of cheese alongside (having remembered to give them time to recover from being in the fridge so their flavour really shines. Fill in any gaps with feisty pickled gherkins or other pickled preserves. Garnish with cheese knives (ok, not really but you will need a couple on hand) and serve with crusty damper rolls and water crackers.
