"We work closely with Butterfly Factory a micro dairy in Warragul, and use all of her products here in the restaurant. The milk is used in many forms of cooking and is our house milk for coffee. Only offering the Fleckvieh milk is something we are passionate about to highlight the producer and the quality of what milk should be. Rachel's Yoghurt is also used throught the menu. For this recipe we use a milk curd made from the beautiful Fleckvieh milk. We love how this dish sings of the amazing product that these Fleckvieh cows produce."

Nettle Agnolotti, milk curd, dill, parsnip

by Trevor Perkins, chef/owner, Hogget Kitchen

Pasta filling ingredients:

• 600 g milk curd
• zest of 1 lemon
• 1 bunch dill, finely chopped
• 200 g kale, blanched
• 300 g spinach stalks
• 2 egg yolks
• 2 brown onions
• salt and pepper

Method: Sauté onions, kale and spinach stalks together. Let cool.

Combine all of the ingredients together and set aside.

Pasta dough ingredients:

• 500 g plain flour
• 8 free range yolks
• 3 free range whole eggs
• 120 g blanched nettle, pureed
• 20 ml olive oil

Method: Add all ingredients into a food processor and pulse until it forms together.

Kneed into a ball, then allow to rest for an hour.

Roll out with a rolling pin and put through your pasta machine until a desired thinness. Use semolina to stop the pasta from sticking.

Lay pasta down and place 1 tbsp of pasta filling down continuing along the pasta until all pasta is filled.

Place balls of mixture 2 fingers apart.

Fold into agnolotti pasta shape, using egg white to bind the pasta. (You can use a pasta cutter if you wish, or can make this into any pasta shape you prefer.)

Cook pasta in simmering water for 3-4 minutes or until it floats to the top.

Parsnip crumb ingredients:

• rosemary
• 200 g old bread
• 3 parsnips, core and all
• parsley
• garlic
• olive oil
• salt and pepper

Method:

Blitz all ingredients, then place in an oven at 120-140°C for 30-40 minutes or until golden brown.

Best served with wilted spinach, burnt butter, fresh peas, dill and fresh milk curd.

Trevor Perkins, Hogget Kitchen