Gabrielle Kervella, with her goats
Australian Cheese Legend

I have a friend, Gabrielle Kervella, who lived in the Swan River Valley, north of Perth in the Swan River Valley.  She was a goat’s cheese legend in Australia, with her cheese being served way across the country in fine restaurants in Sydney.

Having made frittatas at the Good Food & Wine Show in Cape Town with the well-known British TV chef Alistair Little, I made up this recipe as a loving thought to Gabrielle Kervella, whose eponymous Goats cheeses have been a legend in Australia for over 25 years.  She recently retired to New Zealand where the cheesemaking bug bit again, so she is back into small scale production.

Frittata for Gabrielle

What you’ll need
250g freshly podded baby broad beans [see below for alternatives]
1 onion, red or white – thinly sliced
Willow Creek Extra Virgin Olive Oil – more than you think
Willow Creek Garlic Infused EVOO
150g fresh firm goats cheese
4 eggs
4 Tbs chopped fresh parsley
sea salt & freshly ground black pepper.

Squeeze me it says

What you’ll do
Bring a pot of lightly salted water to the boil and poach the beans for about 8 minutes, drain through a colander and allow to get dry.  Meantime in a non-stick frying pan fry the onions in a generous amount of the olive oil and the garlic infused olive oil – this will add another dimension of flavour so use a good oil – until a good golden brown.  Be really generous with the oil, a centimetre deep at least. Beat the eggs and parsley with a whisk and season generously with sea salt and freshly ground black pepper.  Slice the cheese into thick slices.  Put the beans on top of the onions and season, place the cheese slices on top of the beans.  Pour over the egg and cook, pulling in the edges as you go along.  Allow it to become quite golden brown underneath.  You can now either flip it over into another pan as I have done in the picture, or slice the frittata into about 6 slices and then carefully turn each slice over to brown on the other side.  If you find it easier, you can pop the pan under a hot grill to cook the top.

Serves 4 as a starter with some chunks of crispy bread, or two as a supper dish again with the bread and a leaf salad containing some wild rocket. Dress the salad simply with Willow Creek Gourmet Squeeze EVOO and a dribble of the Willow Creek Cabernet Sauvignon Balsamic Vinegar, sea salt and freshly ground black pepper.

Willow Creek Cabernet Sauvignon Balsamic Vinegar

Tip
If you are not able to find broad beans, a combination of peas and green beans cut into short strips or asparagus or small broccoli florets would do as well.

Read more about Willow Creek and its olive products and buy online – CLICK HERE

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