- Pickle
- 14Kg Large Heads of Kohlrabi
- 4Ltr Apple Cider Vinegar
- 4Ltr Shiro (white soy) THIS IS NOT DARK SOY OR LIGHT SOY!
- 4Ltr Parts Vegetable Ferment Brine
- 100g Dorrigo Pepper
- Burrata Foam
- 65g burrata
- 50g mozzarella whey
- 25g rice wine vin
- 20g Shiro
- 100g Sour Cream
- Pickled Quandong
- 1 kg dried quandong
- 500ml shiro
- 500ml apple cider vinegar
- Rehydrate dried quandongs in liquid minimum 12 hrs
- Lemon Myrtle Dressing
- 300g Dried lemon myrtle
- 2kg Unsalted Butter
- Make a beurre noisette with lemon myrtle
- Reduce some of the pickle liquid until thick
- Dorrigo pepper to taste
- EQUIPMENT NEEDED
- 2 x 1tr ISI cream guns with plain nozzles
- 6 x ISI Cream Chargers
- 1 x Japanese Lathe
- 1 x 40mm diameter plain round cutter
Pickled Kohlrabi by Jock Zonfrillo
Jock Zonfrillo
9th August 2018
Pickled Kohlrabi by Jock Zonfrillo
Pickled Kohlrabi by Jock Zonfrillo - this recipe incorporates several native elements of ingredients from the indigenous community in Australia.
Ingredients
Method
Peel Kohlrabi and slice on a Japanese Lathe
mix vinegar, soy & brine together with pepper and marinade for 24hrs
After marinading use a 4cm plain round cutter and cut 14 rounds per serve making a cut from the centre to the outside
Make 8 large cones and 6 slightly smaller cones per portion
Use 500g Wood Sorrel (OXALIS) to garnish - approx 7 heads per portion
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
