The Australians are known to support local produce, and in their fertile land fresh foods are abundant.
So when this dish was served up along with fine wines from local wineries at a pre-dinner cocktail at Yarra Valley Lodge’s Bella Restaurant, I thought, “Wow, did they just scoop these carrots from the ground and plate them along with the dirt in which they grew?”
Silly me. Of course not. It is just the masterpiece of an ingenious chef who used creamy goat’s cheese and mushroom bits to recreate dirt to best present these organic baby carrots.
Kudos to the chef. I love it when effort is put into food presentation!