This week we introduce a new RiotACT series, Off the menu, where we ask chefs at Canberra’s most popular eateries to share their favourite recipes. First up, Coffee Lab’s Samuel Scott refreshes an old breakfast staple with mushrooms, cauliflower and a herbed maple burnt butter.
In only the last 12 months, Coffee Lab has evolved into a Canberra cafe institution. Discreetly tucked away at the back of the Canberra Centre on Narellan Place, it consistently pours some of the best coffee in the area. It focuses on all day brekky, which is available until 2:30pm daily.
Coffee Lab’s recipe for success is very simple. It offers good old-fashioned hospitality, and awesome:
- Coffee
- Food
- Customer service
- Atmosphere
Chef: Samuel Scott
Samuel Scott is a young and upcoming chef who lives, breathes and eats food. Nothing makes him more excited than sharing his passion for food with customers, friends and family.
He focuses on using fresh ingredients, prepared in a way where the natural taste and flavours are never overshadowed. No matter how simple the dish is, he loves adding creativity to the recipe!
Wild mushroom and cauliflower waffle
Ingredients:
- Salt and pepper
- Garlic oil
Garnish:
- 1 punnet alfalfa
- 1 punnet micro herbs
- 1 lemon
Sumac feta:
- 2 lemons
- 300g Meredith Feta
- 80g sumac
Nut mix:
- 50g roasted peanuts
- 50g roasted almonds
- 50g roasted pistachio
- 100g roasted pepita seeds
Mushrooms:
- 8 portobello mushrooms
- 1 pack enoki mushrooms
- 1 pack oyster mushrooms
Lemon burnt butter herbed maple:
- 1 lemon
- 70g unsalted butter
- 300ml maple syrup
- Small bunch rosemary
- Small bunch thyme
Cauliflower waffle:
- 1 head of cauliflower
- 300g parmesan cheese
- 2 eggs
- 125ml vegetable oil
- 2 cups plain flour
- 400ml milk
- 1 tsp baking powder
- 4 tbsp caster sugar
Recipe:
Make the nut mix first. Crush all nuts and seeds with a blender and set aside.
Cook cauliflower head in the oven at 180ºC for 20 minutes until soft and sweet. Use garlic oil, salt and pepper.
Whiz sumac, the zest of two lemons and the juice of one lemon in a blender and set in fridge.
For the burnt butter, add butter to a pot and burn until it is brown and smells lovely and nutty. Stir in the zest of one lemon. Tie thyme and rosemary together and add until the butter is scented. Pass liquid through a chux or fine strainer to remove all solids and add maple syrup to cool.
For the waffles, whisk two eggs with caster sugar in a large bowl. Add milk and vegetable oil and stir to combine. Add the dry ingredients using a sieve. Whisk in the grated parmesan and rough chopped cauliflower.
Season to taste using salt and pepper. Cook small amounts in waffle iron.
Finally, prepare the mushrooms. Add garlic oil, salt and pepper to a pan. Cook in this order: portobello mushrooms, oyster mushrooms and enoki mushrooms. Season with salt and pepper.
To assemble, serve a waffle on a plate and top with mushrooms, nut mix, sumac feta, alfalfa and a slice of lemon. Drizzle with the burnt butter herbed maple and garnish with micro herbs.
See also: Coffee Lab Facebook
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