Appetite for Excellence

18 month Pyengana cheddar, lavosh, earl grey raisins, hazelnut & micro celery

By Electrolux Appetite for Excellence Young Chef of the Year Finalist Adrian Walker

Preparation time: 1 hour
Skills needed: medium
Serves: 24

For the lavosh


260g plain flour
2g salt
3g sugar
120g water
1 egg white
20g melted butter
Extra virgin olive oil, to brush Sea salt


  • Preheat oven to 200°c.

  • Sift flour, sugar and salt together into a medium mixing bowl until combine.

  • In a separate bowl add the water, egg white and melted butter, whisk together until combined. Gradually add the liquid to the flour mixture bowl and mix thoroughly with a dough hook to make a stiff dough.

  • Rest dough for 20 minutes.

  • Roll the dough out between 2 sheets of baking paper or on floured surface until 1mm thick. Cut into 50mm x 40mm pieces and place on a baking tray lined with baking paper.

  • Brush the dough lightly with extra virgin olive oil and sprinkle with sea salt.

  • Bake for 10 to 14 mins.

  • Remove from the oven and leave to cool completely.

  • Once cool break into pieces.

Raisin purée


70g raisins
2 earl grey tea bag
140g hot water Method


  • Place raisins in a small bowl.

  • Make a strong tea, pour over the raisins and steep (soak) for 20 mins.

  • Strain the raisins through a fine sieve and discard the liquid.

  • Blend the raisins with a stick blender and pass the mixture through a fine sieve (or chinois), you should have a smooth consistent puree.

  • Place aside for later use.

  • for the hazelnut oil powder 25g hazelnut oil 25g malto powdered.

*Malto is a product based on tapioca maltodextrin, a low density white powder. It is used as a bulking agent and can transform fatty substances (olive oil/chocolate) into a powder without altering the taste. The end result will be a melt in your mouth texture.

** malto powder can be bought at any specialty cooking store or online, otherwise 100g of roasted walnuts blended into a powder will also work fine.


  • Process oil and malto in a food processor.

  • Pass thought a dry fine sieve, this is to remove any lumps from the powder and leave you with a fine powder.

Pyengana crumble


300g Pyengana cheddar


  • Crush the Pyengana cheddar into a small crumble by hand.

To assemble:

  • Spread a thin layer of raisin purée onto each lavosh.
  • Place 1 tablespoon of cheddar crumble on top of the puree.
  • place a ½ teaspoon of the hazelnut powder on top of the cheddar.
  • finish with micro celery.

Chef's Tips:

  • When rolling the dough to get a thin and even dough use a pasta maker and feed though the rollers.
  • You can make the lavosh up to a week prior if need be and keep in an airtight container.
  • If you don’t have time to make the lavosh you could always buy a good quality brand.
  • You can make the hazelnut oil a day or two prior.