Macerated Strawberries with Goat Cheese, Walnuts and Watercress

From Chef Kevin O’Connor.


1 dozen strawberries, tops removed

6 tablespoons Cobram Estate® Extra Virgin Olive Oil

2 cups (loose) watercress

½ cup of goat cheese crumbles

½ cup toasted and rough chopped walnuts

Sea Salt


Start by removing the stems from the strawberries and placing them in a bowl. Season the berries with a pinch of salt and add the olive oil. Allow the strawberries to macerate at room temperature for thirty minutes or in the fridge for up to a day.  

Carefully plate the olive oil strawberries, top side down, and reserve the excess olive oil. Evenly sprinkle the goat cheese then the walnuts over the strawberries.

Toss the watercress in a bit of the leftover olive oil, season with a pinch of salt, and garnish the strawberries to finish.

*Photos by Nicole Franzen