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Melbourne’s Eureka 89 offers uninterrupted city views and an innovative fine-dining menu crafted by head chef Renee Martillano. Here’s a new dish from the winter menu that you can recreate at home.



  • 4 medium chat potatoes
  • 100ml olive oil 4
  • thyme sprigs
  • Murray River pink salt


  • 2 desiree potatoes
  • 85ml double cream
  • 30ml milk
  • 20g cream cheese
  • 40g butter Salt and pepper, to taste


  • 2 leeks
  • 20g butter
  • Butter sauce
  • 95ml white wine
  • 95ml white wine vinegar
  • 2 small shallots
  • 1 garlic clove
  • 3 white peppercorns
  • Pinch fresh thyme leaves
  • 50ml thickened cream
  • 95g butter


  1. Pre-heat oven to 180°C. Using a fork, puncture the chat potatoes and rub with olive oil and salt.
  2. Wrap the potatoes in baking paper and foil with oil, thyme and pink salt and bake for 30-45 minutes or until soft and tender. Unwrap and let cool.
  3. Using a spoon, scoop out most of the potato flesh, taking care not to make a hole in the bottom of the potato – you want it to look like a cup. Reserve potato flesh and set aside.
  4. Next up is the puree. Peel and roughly dice the desiree potatoes and place into a pot of salted water. Bring to the boil until soft and tender.
  5. Drain and add to the reserved chat potato flesh, along with the cream, milk, cream cheese and butter. Mash together until smooth.
  6. Wash and finely slice the leeks. Add butter to a saucepan and, just before it’s melted, add leeks and sauté until soft.
  7. For the butter sauce, place white wine, vinegar, shallots, garlic, peppercorns and thyme into a small saucepan. Simmer until reduced, then add thickened cream and continue simmering until reduced by half. Strain and add the butter. Using a stick blender, emulsify the sauce until it coats the back of a spoon. Season to taste.
  8. To assemble, fill the potato cup with creamed leeks and potato puree. Place the potato cup in the centre of the plate and spoon butter sauce over the top. Finish with ground salt and pepper.

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