Serves 8 This dish is served on witlof with Kyneton honey and mustard dressing. • 250g Holy Goat fromage frais • 200g Tuki smoked trout • 6 nori sheets • 125g Kyneton honey • 25g Dijon mustard • 25ml water & salt and pepper to taste • 3 pink witlof leaves per serve

Remove bones and skin from smoked trout and discard. Take 1 sheet of nori, spray with water to dampen. Use to line a terrine dish or rectangular cake tin. Alternate a layer of fromage frais, shredded smoked trout and sheet of nori, until you have 3 layers. Cover with plastic wrap. Chill until ready to turn out and slice.
Place the honey and mustard in a bowl, add 25ml hot water and whisk together. Season to taste.
Drizzle the honey mustard dressing on an entree plate. Lay out 3 pieces of witlof, place a 2cm thick piece of terrine across the ends of the witlof and serve.

Chef: Brad Lobb  Regional Wine Match: Hanging Rock Jim Jim Sauvignon Blanc