1. APRIL1376
Salad IngredientsSalad Ingredients
Handful of walnuts
2 pears
1 bunch watercress
1 red onion, diced
Sliced white bread
50g blue cheese
100g prosciutto
Salt and pepper
For the saladFor the salad
Place the walnuts in a frying pan, and toast gently until deep brown.1.
Be careful not to let them burn! Turn onto a chopping board, and
chop coarsely. Set aside.
Slice the pears finely. I like to cut the pear in half lengthways, and2.
half again; remove the core and then slice evenly as if creating a fan.
In a small bowl, mix together the watercress, the pears, the walnuts3.
and the red onion.
Grill the slices of bread – use a chargrill pan on the stove or oven4.
griller (or, if you’re cheating, put it in the toaster!), until lightly toasted.
Spread the blue cheese on the toast.5.
Dress the blue cheese toast with the watercress and pear mixture6.
and top with proscuitto, and drizzle with the dressing.
Season to taste with salt and pepper, and enjoy!7.
For the dressingFor the dressing
1. Whisk the lemon juice, Dijon mustard, olive oil and honey together.
WINE
MATCH
OUTLETS WWW.CHALKNCHEESE.COM.AU
$24 FROM CHALK AND CHEESE
in full bloom
TWELVE LUCKY SINGLES CONVERGED ON SPRING
FOOD AND WINE FOR A COOKING CLASS IN THE HOPE
THAT LOVE WAS ON THE MENU.
SPRING IS MORE or less an emporium, housing a cooking school,
restaurant and store all in one. The vibe is Hampton’s-chic meets French
farmhouse with a menu that showcases local, seasonal produce.
Twelve single Style readers took part in a cooking class hosted by
Spring, hoping to find love and sharpen up on their cooking skills.
Singles mingled while learning the aspects of Effortless Entertaining, with
the men stationed around the table and the women changing company
for each course.
The couples helped to create dishes from canapés such as scallop
ceviche right through to mains and dessert (a deconstructed banana
cheesecake) under the direction of one of Spring’s skilled chefs.
And if reports are anything to go by, the event was quite successful,
with second and third dates currently underway. Stay tuned!
SPRING RESTAURANT
26 FELIX ST, CITY
P 3229 0460 WWW.SPRING.COM.AU
Pear and Walnut Salad onPear and Walnut Salad on
Blue Cheese ToastsBlue Cheese Toasts SERVES 2
WINE NOTES:
ONE OF THE pioneers of the Pinot Gris grape in Australia is Tim
Adams and his 2012 release is one of his best yet - ripe pear
and lychee flavours balance the salty prosciutto and peppery
watercress of this dish, with just a subtle hint of nutty complexity
that isn’t dominated by the richness of the blue cheese.
SPRING FOOD & WINE SHARES A DELICIOUS SALAD
USING AUTUMN’S FRUIT OF THE SEASON, PEARS.
EMLYN THORRINGTON, HEAD CHEF OF
Dressing IngredientsDressing Ingredients
Squeeze of lemon
1 Tbsp Dijon mustard
Splash of olive oil
A drizzle of honey
FOOD+DRINKDRINKSTYLE
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