Smoked Macadamia Ricotta &...Smoked Macadamia Ricotta & Salt-Roasted Heirloom Carrots

A refined symphony of earth and smoke, featuring salt-crusted heritage carrots atop a velvety, fermented-style nut cream, finished with a vibrant zero-waste carrot-top emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Spread coarse salt on a baking tray, lay cleaned carrots (tops reserved) on the salt bed, and roast for 25-30 minutes until tender and slightly charred.

2. 02

   Drain and rinse soaked macadamias. Combine in a high-speed blender with lemon juice, nutritional yeast, liquid smoke, and 50ml of filtered water. Process until a silky, aerated cream forms.

3. 03

   In a small saucepan, simmer mustard seeds with apple cider vinegar and maple syrup over medium-low heat for 10-12 minutes until seeds are plump and liquid has reduced to a syrupy glaze.

4. 04

   Quickly blanch the reserved carrot tops in boiling salted water for 20 seconds, then shock in an ice bath. Squeeze out all moisture thoroughly.

5. 05

   Blitz the blanched carrot tops with pine nuts and olive oil until a smooth, vibrant green emulsion is achieved. Season with a pinch of fine sea salt.

6. 06

   To serve, spread a swoosh of smoked macadamia ricotta on chilled plates. Arrange the salt-roasted carrots artfully, drizzle with the carrot-top pesto, and finish with dots of the pickled mustard seed caviar.