Skip to main content

Sauteed Mushrooms with chicken vinaigrette, macadamias & sourdough crackers, by Gord Khale.

From kitchen to cellar, Gord and the team at The Heritage Wine Bar search high and low for exceptional produce and seasonal ingredients.

Chef Gord Kahle’s approach is underpinned by a respect for technique, quality local ingredients, and a drive for sustainability.

I like to think my food is simple and understated. There’s layers of technique behind the scenes, but I don’t like to be showy and just let the ingredients speak for themselves. Good relationships with local growers and producers is everything when it comes to what ends up on the plate.”

Fruit and vegetables used at The Heritage are supplied by producers across Western Australia:

  • Little Farm Eggs, Warren Grange tomatoes, Mushroom Guys mushrooms, and Torbay Asparagus.
  • Regeneratively farmed organic beef from Dirty Clean Food.
  • Sustainably line-caught fish supplied by Fins Seafood.
  • Cheeses sourced from Cambray, a family-run sheep farm dedicated to using traditional cheese-making techniques.
  • Herbs and garnishes delivered by the team at Green World Revolution, a non-profit growing produce and jobs for the unemployed.
Suteed Mushrooms with chicken vinaigrette, macadamias & sourdough crackers – serve as a share plate or side dish.


  • Mixed mushrooms – multiple varieties
  • Whole chicken – for chicken stock, reserve fat from roasting for vinaigrette
  • 20ml sherry vinegar
  • 1tbs Dijon mustardGord Khale
  • Canola oil
  • Fresh herbs: parsley, chives & thyme
  • ¼ loaf sourdough bread (can be a day old)
  • Olive oil
  • Salt & pepper
  • 250g macadamia nuts
  • 5 cloves garlic
  • 5g white miso paste
  • 250ml canola oil
  • 150ml water


  • Roast a whole chicken with skin on, strain off 50mls fat and save it for the vinaigrette.
  • Pick off meat (reserve for another use) then use the carcass to make a chicken stock.
  • Reduce 250mls chicken stock down to 50mls.
  • Add 20ml sherry vinegar and 1 tbs Dijon mustard, to reduced stock.
  • Add 100ml canola oil and 100ml chicken fat slowly while blending/mixing to emulsify dressing.
  • Season to taste.
  • Mix with finely chopped parsley, chives and thyme.auteed Mushrooms with chicken vinaigrette, macadamias & sourdough crackers


  • Take 1/4 loaf of good quality sourdough bread.
  • Slice as thin as possible.
  • Drizzle with olive oil and salt.
  • Bake in oven until crisp and cracker-like.

Macadamia emulsion

  • Toast 250g macadamia nuts over low heat.
  • In a high-speed blender add toasted macadamia nuts, reserving some for the end.
  • Add 5 cloves garlic, 5g miso paste, 250ml canola oil, 150ml water.
  • Blend to mix.
  • When mixed add 2g xanthium gum.
  • Continue blending for 8 minutes until it has a very smooth consistency.
  1. Clean mushrooms and separate/chop to mix different varieties together – my favourites are mixed oysters (pink, yellow, blue) shimejis, shitakes, and king oysters from The Mushroom Guys.
  2. Sautee in butter/olive oil in a very hot pan until tender.
  3. Place in serving dish, and break some of the sourdough crackers through the mushroom mixture.
  4. Dress with chicken vinaigrette/herb mixture.
  5. Dollop macadamia emulsion on top.
  6. Finely grate/microplane reserved macadamias on top.
  7. Serve with additional sourdough crackers.