La Petite Mort

A favourite, quick snack at Tansley Farm is what we like to call La Petite Mort.

Step 1. I like to use a nice, fresh sourdough bread cut into medium-thick slices. A pain paysan would work as well, but a typical baguette might be slightly less interesting.

Step 2: Drizzle some robust olive oil (from Tansley Farm, of course) over the bread until it soaks in a little. You could do this step after the cheese (see Step 3), but the cheese can prevent the bread from taking up a lot of the oil.

Step 3. Spread some fresh chèvre goat cheese over the oil. We use our own, raw-milk chèvre.

Step 4. Ideally, you now want to sprinkle some piment d’Espelette over the cheese, but this can be hard to come by in Australia. A great alternative is some cracked pepper.

There you have it — I know you will love your petite mort as much as I do.

—Brewmaster