2 cups walnuts
1 egg whites
1 tbsp spice mixture- paprika, cayenne pepper, fennel seed, ground coriander
1 cup sugar
Coat the walnuts in the egg white, and then add the sugar & spices.
Spread the walnuts out on a tray with baking paper and roast.
125 ml crème fraiche
3 tsp lemon juice
60ml walnut oil
Mix yogurt & crème fraiche together, season with white pepper, add lemon juice. Whisk in walnut oil
4 apples with skin on cut into julienne
1 dozen grapes cut in half length ways for garnish
½ cup celery cut into julienne
Micro herbs or flat parsley for garnish
Mix apples celery together & add just enough dressing to coat. Present on plate and garish with grapes, walnuts & micro herbs
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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