Serves 4 Ingredients • 24 thin slices of Istra prosciutto crudo • 200g Holy Goat fromage frais • 120g toasted almond flakes • 20ml vin cotto • 40ml Kyneton extra virgin olive oil • Sea salt and freshly milled pepper to taste • 32 small wild rocket leaves dressed with a few drops of lemon juice, olive oil, salt and pepper

Assembly
On four large white plates arrange 6 slices of prosciutto on each, folding and overlapping them slightly to create some height. With the tip of a teaspoon scoop a small amount of fromage frais and dot around each plate until all is used. Drizzle each plate with vin cotto and extra virgin olive oil. Season each plate to taste, sprinkle with toasted almonds and arrange dressed rocket leaves on top.

Chef: Damian Sandercock
Regional Wine Match: Hanging Rock Winery Tarzali Riesling