Poach a duck, chicken and quail egg and serve on freshly sliced fig with a raspberry hollandaise. Garnish with olive oil and fresh mint and serve with toasted Sourdough from your local baker.
2 Egg yolks
Puree the berries in a food processor, strain and discard pulp and seeds.
In a sauce pan gently simmer the juice down to 2 tbsp (30 ml), let cool.
Whisk the juice together with the egg yolks.
Melt the butter and keep it hot.
Place the egg yolks in a double boiler over low heat, cook while whisking constantly until thick.
Remove from heat, whisk in the warm butter until a nice creamy sauce is formed.
Do not reheat. Use as required.
Our favourite local ingredient stockists:
Raspberries // OZ City Farm @ozcfarm
Sourdough // The Local Baker Obs @thelocalbaker.obz
Butter // Cream of the Crop @creamofthecropbutter
Eggs // Giovannis Deli @giovannisdeliworld
Figs // The Figary @thefigary