Macadamia-Crusted Goat Cheese

Makes: 8 servings


10 oz/280 g Laura Chenel’s Chèvre goat cheese
½ cup/65 g roasted macadamia nuts, chopped roughly
½ cup/120 ml clarified butter, melted
8 oz/230 g Mango Salsa (see recipe below)
½ cup/120 ml Sweet Soy Glaze (see recipe below)


  • Shape goat cheese into 4 equal balls. Roll each ball in macadamia nuts.
  • Flatten each ball into a puck, 2½ in/65 mm wide by ¾ in/20 mm tall. Then coat each puck again with macadamia nuts in newly exposed surface areas.
  • Preheat a nonstick sauté pan on medium heat. Add clarified butter. Add goat cheese and cook for 90 seconds on each side.
  • Place Mango Salsa on plate, then top with warm goat cheese.
  • Drizzle with Sweet Soy Glaze.

Tip: When cooking, don’t move pucks until you’re ready to flip them — otherwise they’re liable to fall apart.


Makes: About 2 cups/455 ml


1½ cup/250 g mango, diced ¼ in/6 mm
½ Tbsp jalapeño, deveined, deseeded, minced
2 Tbsp green onions, bias cut ¼ in/6 mm
3 Tbsp red bell pepper, diced ¼ in/6 mm
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp black pepper, coarse ground


  • Fold all ingredients together.


Makes: 1 cup/240 ml


1 cup/240 ml soy sauce
¼ tsp jalapeño, deveined, deseeded, minced
1½ cups/300 g granulated sugar
1 Tbsp sesame oil


  • Combine all ingredients except sesame oil in sauce pan and cook over medium-low heat for 25 minutes.
  • Add sesame oil.
  • Strain through fine strainer. Glaze should be a thick, viscous consistency.