MasterChef Australia + Woodside Cheese Wrights

This week our Director and Head Cheesemaker Kris Lloyd was proud to be featured on MasterChef Australia (if you missed it check out the replay here).… You may have noticed that she was driving the smallest tractor and there was good reason for that … ( she’s tiny!!)

The top 15 MasterChef contestants travelled across South Australia to see what our beautiful state has to offer as they cook their way through a series of challenges in some of the most spectacular locations. From the Adelaide Hills to the cube in McLaren Vale and of course finishing up in the Barossa Valley.

Sunday night’s mystery box challenge saw contestants explore the hustle and bustle of Adelaide’s CBD. They soon discover that instead of a mystery box, a fleet of tractors, driven by local producers, delivered fresh, local, ‘mystery’  ingredients – some of the best produce in the world. Award winning figs from Willabrand, Honey from Island Beehive, Oysters and Snapper from Coffin Bay, Kangaroo from Macromeats and – of course – Goat Curd from Woodside Cheese Wrights.

While Khanh got the top gong with his Saltbush Rolled Roo with Quandong, Plum and Lamb Jus, Genene won a special place in our hearts with her tantalising play on sweet and salty flavours. She combined luxurious Woodside goat curd and voluptuous Willabrand figs to create this magnificent Australian inspired tart (insert drool). Check out her recipe below and give it a try yourself.

But… Do you fancy yourself a bit of a MasterChef? What would your creative Woodside goat curd recipe be? Let us know below, and we will attempt the most inventive recipe and feature it in an upcoming blog with full credit to the epicurean mastermind behind it (That could be you!). What’s more, we’ll throw in a fifty dollar voucher to spend in Woodside Cellar Door.



Shortcrust Pastry:

250g plain flour, plus more for dusting

125g unsalted butter, chilled

12 saltbush leaves

Pinch of salt

2 egg yolks

Fig and Goats Cheese Filling:

100g cream

2 eggs

50g goats curd

Salt to taste

4 figs, cut into quarters

40g goats feta

2 tsp honey, to serve


Preheat oven to 180C

Place flour, butter, saltbush and salt in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. Add egg yolks and 1 tablespoon of water and pulse until mixture comes together to form a soft pastry dough. Turn dough onto a bench and lightly bring together to form a round. Wrap in cling film and rest in fridge for 30 minutes.

Roll out the rested pastry dough on a lightly floured bench until 3mm thick. Cut four 12cm rounds from the pastry and line four 10cm, loose based, tart tins with pastry rounds. Prick the base of each with a fork and then line with baking paper and fill with pastry weights. Place in the oven to bake for 10 minutes. Remove the baking paper and pastry weights and continue to bake until golden, about 5 minutes more. Remove from oven and set aside to cool.

For the filling, place cream, eggs and goats curd into a bowl and whisk until combined. Season lightly with salt and set aside.

Place four fig quarters into the base of each cooled tart tin. Slowly pour in the cream mixture around the figs, ensuring that the figs are not completely covered by the cream mixture. Crumble the goat’s feta over the top of the 4 tarts.

Place the tarts in oven and bake until golden brown and the filling has set, about 30 minutes. Remove from oven, drizzle with honey and serve.

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