Paddock To Plate

Try this breakfast favourite with a twist, inspired by Western Australia's South West Region.


  • 2 corn cobs, husks and silk removed

  • Picked rocket and thinly sliced radishes, to serve

  • Chardonnay vinegar and extra-virgin olive oil, to drizzle

  • Salt and pepper

  • Creamed Corn

  • 30 gm butter

  • 1/3 cup leek (about 1 leek, white part only), finely chopped

  • 1 clove of garlic, finely chopped

  • 60 ml (¼ cup) chicken stock

  • 60 ml (¼ cup) pouring cream

  • Corn Fritters

  • ½ cup green zucchini, diced (about 1 small zucchini)

  • ½ cup yellow zucchini, diced (about 1 small zucchini)

  • 2 eggs

  • 100 gm (2/3 cup) self-raising flour

  • 2 zucchini flowers, torn into pieces

  • Green top from one young garlic, thinly sliced or 2 tbsp thinly sliced garlic

  • 3 tbsp olive oil

  • Poached Eggs

  • 4 fresh free-range eggs

  • 1 tsp white vinegar

  • Yogurt and Harissa Dressing

  • ¾ cup natural youghurt

  • 1 tbsp harissa paste


  • 1.

    Cook the corn in a saucepan of boiling salted water until tender (5-6 minutes), drain and then when cool enough to handle, cut corn kernels off the cobs and set aside.

  • 2.

    To make the creamed corn, heat a saucepan over medium heat, add the butter and when foaming, add the leek and the garlic and sauté until tender (2-3 minutes), add half the corn kernels and continue to sauté for another minute.  Pour in stock, cream and a pinch of salt.  Bring to the boil, then reduce heat and simmer until reduced a little (2 minutes). Remove from heat, then blitz with a hand blender and set aside.

  • 3.

    To make the corn fritters, preheat an oven to low heat. Combine zucchini, ½ cup creamed corn, remaining corn kernels and eggs in a bowl and mix well. Stir in flour, zucchini flowers and garlic greens and season to taste with sea salt and freshly ground pepper. Heat a little oil in a frying pan over medium-high heat and add ¼ cup-fuls of batter, in batches, to the pan. Cook until bubbles appear on the surface (2-3 minutes), then turn and cook until golden brown (2-3 minutes). Wipe out pan and add more oil before you cook the remaining batches. Keep warm in the oven until ready to serve.

  • 4.

    For perfect poached eggs, combine the vinegar and 500ml water and in a small saucepan and bring to just below the boil. Crack one egg into a cup, making sure they are fresh – the egg should have a firm high yolk and the eggwhite should be thick and viscous, not watery. Make a whirlpool in the water with a spoon, gently pour the egg into the centre of the whirlpool and cook for a little over 3 minutes for a soft poached egg (the water should be gently simmering, do not boil), then remove with a slotted spoon and blot off excess water on paper towel.

  • 5.

    Meanwhile, to make the yoghurt and harissa sauce, mix all the ingredients in a bowl to combine, adding a tablespoon of water if necessary to thin down to the consistency of thickened cream.

  • 6.

    To serve, place two corn fritters on each plate, top with a poached egg and dress with the yoghurt and harissa sauce.  Garnish with a simple salad of rocket and sliced radish, dressed with a little drizzle of good quality extra virgin olive oil and chardonnay vinegar.

  • Note::

  • 1.

    Any left-over creamed corn will keep refrigerated in an airtight container for 3-4 days; it goes beautifully with fish or chicken.

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