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Baby Cos, Whipped Quark and Mushroom Seaweed

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


  • 100g Barambah Organics Quark
  • 20ml Barambah Organics Full Cream Milk
  • Baby Cos
  • 500g ripe field mushrooms crushed
  • 500ml water
  • 1 piece kombu
  • 50g salted kombu
  • 2 sheets nori
  • 2 star anise
  • 6 dried shitake
  • 1 carrot, diced
  • 1 brown onion, diced
  • 1 stick celery, diced
  • 200ml veal stock ( optional )


For the Whipped Quark

  1. Simply blend together and season with salt and pepper and set aside

For the Baby Cos

  1. Was cos then remove older leaves
  2. Cut into sixths lengthways and set aside

For the Mushroom and Seaweed Powder

  1. Sweat carrot, onion and celery until tender and deeply sweet. And crushed mushrooms, water, seaweeds and star anise
  2. Cover and simmer for 2 hours until most of the liquid is absorbed
  3. Remove star anise and the large sheet of kombu.Add veal stock then re boil
  4. Place in blender and blend until smooth. Adjust the seasoning as you go
  5. Spread thinly on top of either grease proof paper or silicon mats
  6. Dehydrate until completely dry, (usually overnight)
  7. Once dry, blend until it forms a consistent fine powder.

To plate lightly dress the leaf with olive oil and a little lemon juice. Spread Barambah’s Quark on one the flat surfaces of the lettuce then dip into the mushroom powder.


Serve immediately


So fresh...from Paddock to Plate