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A Taste
of
the Peninsula

with Pt. Leo Estate Culinary Director
Josep Espuga

For three years, Josep Espuga has led Pt. Leo Estate's three restaurants, seamlessly marrying the flavours of the Mornington Peninsula with his Catalan roots. Trained in Michelin-starred kitchens across Europe, the Spanish-born chef made Australia his home over a decade ago, driven by a passion for local produce and community values. Josep stepped into the role of Culinary Director during a crucial time, collaborating with his predecessor, Phil Wood, to successfully relaunch Laura, the estate’s fine dining restaurant, in 2021.

This Father’s Day, he shares a special recipe from the Pt. Leo menu: a savoury Burnt Basque Cheesecake made with goat cheese locally crafted by Main Ridge Dairy.

“We are very connected to the peninsula,” says Josep. “That’s part of our ethos, working with local producers to strengthen our community, to look after the people around us and promote them so we are all successful together.”

Main Ridge Dairy is one such local producer, located a short drive from the estate. The family-managed dairy farm runs its entire operation within the same 100 acres—from raising and milking the goats to producing the cheese and delivering the finished product. “We know everyone who works there, from the cheesemakers to the person who does the delivery, who also sometimes works in the cafe. The produce they create is really special.”

For his Basque cheesecake recipe, Josep uses the dairy’s award-winning Cilia cheese, a soft and subtle camembert-style made purely from goat’s milk. “It’s really mild, even the rind, and it blends really well with the flavour of the cheesecake,” he says.

“It reminds me of Catalonia, when my grandmother would get milk from a local farm, and she was making cheese at home. It’s one of the most amazing food memories I have: my grandmother making the cheese and just me as a kid, with my dad, fighting for that cheese. This connection we have with Main Ridge Dairy, and bringing those memories back to the restaurant, are what keeps me attached to the Peninsula.”

There are amazing families, amazing people [on the Peninsula], who work on the land, on the ocean. It's really important to look after the people around us to make sure we are successful together. JOSEP ESPUGA

Pt. Leo Estate and Main Ridge Dairy are on Bunurong Country,
Mornington Peninsula, Victoria:

Pt Leo Estate: 3649 Frankston-Flinders Road, Merricks

Main Ridge Dairy: 289-295 Main Creek Road, Main Ridge

Pt. Leo Estate

Main Ridge
Dairy
Burnt Basque Cheesecake

Serves SIX

A savoury spin on a Spanish classic, this cheesecake is perfect for a garden party or family gathering. The star ingredient is, of course, Main Ridge Dairy’s Cilia goat cheese, but Josep says fresh chèvre (goat curd) will work just as well. Most of the ingredients can be found at home, including the garnish. “You might have some beautiful flowers in your garden, or you could borrow from your neighbours,” he adds.

To complement the dish, Josep recommends a pinot gris, which has a sharpness that will cut through the richness of the cheesecake.

Download Recipe PDF

Equipment

Blender
Food processor
6 silicon moulds (W 7cm x D 5cm)
Kitchen torch

INGREDIENTS

For the Cheesecake: 100mL milk
2 eggs
20g flour
250g Main Ridge Dairy Cilia (or chèvre)

For the Base:
100g rosemary focaccia (or any bread)
30g butter, melted

For the Carrot Purée:
2 medium carrots
120g butter
10g cumin seeds
Salt, to taste

METHOD

  1. Filling
    In a blender, combine 100mL milk, two eggs, 20g flour and 250g chèvre (Cilia). Blend until smooth and set aside.
  2. Base
    Blitz 100g rosemary focaccia (or any bread) in a food processor until it forms coarse crumbs. Transfer to a mixing bowl and pour in 30g melted butter, stirring until evenly coated.

    Heat a pan over medium heat and toast the crumb mixture until golden brown and fragrant. Press the toasted crumbs evenly into the bottom of the silicon moulds. Place the moulds in the fridge to cool and set.
  3. Assemble and Bake
    Once the bases are chilled, keep them in the silicon moulds and pour the cheesecake mixture over the top, filling nearly to the brim.

    Preheat the oven to 160°C (320°F). Place the filled moulds on a baking tray and bake for 10 minutes or until the cheesecake is just set with a slight wobble in the centre.

    Remove from the oven and cool completely in the fridge before carefully removing from the moulds. Use a kitchen torch to lightly caramelise the tops, creating the signature burnt finish. Warm the cakes briefly in the oven before serving.
  4. Carrot Purée
    Peel and slice the two carrots evenly. In a saucepan, melt 120g butter over low heat. Add the carrots, 100mL water and a pinch of salt. Cover and cook gently until tender.

    Toast 10g cumin seeds in a dry pan until aromatic, then crush and stir into the cooked carrots. Blend the carrot mixture until smooth, tasting and adjusting seasoning if necessary.
  5. Serve
    Spoon the carrot purée onto small plates in a circular motion. Place one cheesecake per plate in the centre of the purée, garnished with fresh carrot tops and edible flowers.

    Wine pairing: Pt. Leo Estate
    Pinot Gris 2023