This is a returning and evolving vegetarian dish this winter. The original dish infact, wasn't vegetarian at all, and was servred with seared foie gras. However the lack of fresh foie down under led me to re-do the dish as a vegetarian option, with the fatty foie replaced with lovely fresh goats cheese. Last year we roasted the melon but I thought the smokiness of the grill would be good this year. To give it a another dimension I added a favourite preparation of mine 'Goats cheese Nougat'. The nuts change each time but today we are using pistachio, almond and hazelnut. The carrots and turnips are tossed in foaming butter before deglazing with Jerez vinegar and maple syrup. Toss in some grape cheeks and choppped chives and dress the plate. The combination of the slight bitter turnips and the sweet carrots come together well with the dressing. The dressing also bings out the smokiness and cuts the fatty nougat.
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