With the Margaret River Gourmet Festival around the corner, featured chef Justin North shares one of his delicious and beautiful recipes for you to try at home! This is a lovely light spring or summer entrée, wuth a contrast between the warm marinated vegetables and the chilled pea mousseline, a wonderful combination of flavours and textures.The garnish ingredients are optional. You could also substitute the lemon balm with baby coriander, basil or mint.


  • For the Pea Mousseline

  • 2 tbs olive oil

  • ½ onion – finely sliced

  • 2 cloves garlic – finely sliced

  • 2 cups peas

  • ½ cup vegetable stock

  • Salt flakes

  • ½ cup thickened cream

  • For the Vegetables and Dressing

  • 8 yellow carrots

  • 8 golden beetroots

  • 8 small white turnips

  • 1 cup peas

  • 8 small red radish

  • 1 tps Chardonnay vinegar

  • ¼ cup olive oil

  • A pinch of salt flakes

  • A sprinkle of grated lemon zest

  • To Garnish

  • 1 tbs chopped black olive

  • 1 tbs dehydrated goats’ curd

  • 2 tbs chopped roasted walnut

  • A few sprigs of baby lemon balm


  • For the Pea Mousseline:

  • 1.

    Add the olive oil to a saucepan followed by the onion and garlic, cook gently for 5 minutes until soft and without any colour, add the peas and stock and cook gently for another 5 minutes until soft and vibrant green, season with flake salt and blend in a bar blender until fine and smooth. Pass through a fine mesh sieve and chill.

  • 2.

    Meanwhile whisk the cream then and fold through the chilled pea puree.

  • For the Vegetables and Dressing:

  • 1.

    Blanch the vegetables in salted simmering water until tender, drain well and place in a mixing bowl. While still warm mix in the remaining ingredients and set aside.

  • To Serve:

  • 1.

    Place a dollop of the pea mousseline on your serving plates, decorate with the vegetables and any juices remaining in the bowl, sprinkle over the black olive, goats’ curd, roasted walnut and the sprigs of lemon balm.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1021kj
  • Fat Total 86g
  • Saturated Fat 22g
  • Protein 13g
  • Carbohydrate 54g
  • Sugar 30g
  • Sodium 1698mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from Justin North who joins the celebrity chef line up at the inaugural Margaret River Gourmet Escape. Set against the stunning back drop of Western Australia’s remarkable South West region, the Margaret River Gourmet Escape showcases over 20 international and local food and wine experts at the ultimate in culinary adventure and will take place this November, from Thursday 22 to Sunday 25.

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