Kangarilla Creamery is back, baby!
After a hiatus, Alison Laffer and the Kangarilla Creamery have set up shop (and factory) onsite at McLaren Vale Winemakers, home of the infamous vintage Harvest Bar.
Cheese factory gardens. Photo: Willunga Wino
While the final touches are put on the custom factory, Alison has been busy experimenting.
This has a useful side effect – lots of interesting samples to try for the employees at McLaren Vale Winemakers – Mr Wino included!
Which REALLY means, lots of new things for me to experiment with in my kitchen.
Win!
The right place. Photo: Willunga Wino
When Alison sent Mr Wino home with a tub of goat ricotta, my first port of call was the Willunga Farmers Market for inspiration.
Autumn bounty. Photo: Willunga Wino
As ever, it doesn’t fail to deliver.
Angie at Willunga Pasta suggested a beetroot pasta dish with sauteed mushrooms, and lemon thyme in the ricotta.
Autumn bounty from the Willunga Farmers Market. Photo: Willunga Wino
Two bundles of beetroot spaghetti, a bunch of lemon thyme, a bag of mushrooms, and we were on our way.
Angie from Willunga Pasta’s beautifull beetroot spaghetti. Photo: Willunga Wino
The resulting dish was fantastic and lasted seconds flat!
The goat ricotta is not ‘goaty’ at all, and very much like cows milk ricotta. Infused with lemon thyme, salt, pepper, olive oil and a sprinkle of lemon zest made it the hero of the dish.
Ricotta infused with lemon thyme. Photo: Willunga Wino
The mushies were rich and earthy, adding contrast to the dish.
Mushies and Spring Onions ready for the pan. Photo: Willunga Wino
The heroes of the dish, were truly the delicious pasta and ricotta.
Pasta, wine, ricotta. Photo: Willunga Wino
- 2 bundles fresh pasta (I used Beetroot Spaghetti from Willunga Pasta at the Willunga Farmers Market)
- 250 gm fresh goat ricotta (I used Kangarilla Creamery at Willunga Farmers Market)
- 4 sprigs of lemon thyme (I used Herbivourous at Willunga Farmers Market)
- Zest of one lemon
- 150 gms cup mushrooms, sliced 2mm thick (mine from Willunga Farmers Market)
- 1 spring onion (I used Hillside Herbs)
- 1 clove of garlic (I used Californian from Clear Hills Garlic at Willunga Farmers Market)
- Olive oil
- Butter
- Salt
- Pepper
- Chop lemonthyme and combine with ricotta, a tablespoon of olive oil, teaspoon of salt, teaspoon of lemon zest and black pepper. Set aside.
- Thinly slice the spring onion and dice the garlic clove. Fry gently in a little olive oil until fragrant.
- Add the mushrooms to the onion and garlic mixture and saute until browned.
- Set the mushroom mixture aside in a dish.
- Boil water in a pot with a tablespoon of salt. Once boiling add pasta and cook for 3 or 4 minutes until al dente.
- Drain pasta, and toss with a little butter or olive oil, a pinch of salt and some black pepper.
- Arrange pasta on three plates.
- Surround each bundle of pasta with a ring of mushrooms.
- Divide ricotta mixture on the top of the pasta, and top with more lemon zest and olive oil.
- Enjoy!
- Vegetarian
What dish would you use goat ricotta for? Comment below!
200 Chalk Hill Rd
McLaren Vale
