Recipe: South West Baleadas and Guacamole »

From the River Valley Sheep Dairy as featured in Beyond the Farm Gate

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South West Balleadas and Guacamole - from Beyond the Farm Gate by Danielle Costley

South West Balleadas and Guacamole - from Beyond the Farm Gate by Danielle Costley

Beyond the Farm Gate by Danielle Costley
Artisan sheep cheese - extract from Beyond the Farm Gate by Danielle Costley


In her book Beyond the Farm Gate, Danielle Costley takes us on a culinary journey through Western Australia's South West. This beautiful book not only celebrates and showcases the regional food but relates the stories of the people – the growers and producers whose dedication and passion for quality has changed the food scene of this area forever. 

In an extract from the book, Artisan sheep cheeses in their purest form, we meet two of these extraordinary people, cheesemakers Chris and Sue Barton from River Valley Sheep Dairy. This is one of their recipes:

South West Baleadas

Preparation and cooking time: 30 minutes
Serves: 4

  • 350 g chicken tenderloins
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 2 avocados
  • Juice of 1 lime
  • Salt and pepper
  • 4 eggs
  • 8 wheat or corn tortillas
  • 1 chilli, deseeded and finely sliced
  • 1 bunch of fresh coriander, washed and finely chopped
  • 150 g cheddar cheese, grated
  • Chilli sauce

Coat chicken pieces in a mixture of ground cumin and coriander.

Heat the oil in a large frying pan on moderate heat, add garlic and fry chicken pieces gently until golden brown. Remove chicken from
pan and drain on absorbent paper.

Cut avocado into small cubes and drizzle with lime juice and a dash of salt. Fry eggs. Place a piece of chicken onto each tortilla and then layer with cubes of avocado, slices of chilli, cheddar cheese, fresh coriander and a fried egg.

Season with salt and pepper and a squeeze of lime juice. Serve with a side of chilli sauce and guacamole.


Preparation time: 15 minutes

  • 1 avocado, mashed
  • 1 small chilli, deseeded and finely chopped
  • 1 tablespoon of fresh coriander, finely chopped
  • Juice of ½ a lime
  • Sea salt and pepper

In a bowl combine avocado, chilli, fresh coriander and lime juice. Season with salt and pepper. Mix well until all ingredients are combined. Serve immediately.


This recipe is from Beyond the Farm Gate – a culinary journey through Australia’s South West by Danielle Costley with photographs by Chris Gurney. It is published by Margaret River Press (WA, 2015, HB, RRP A$60.00) and available at good bookshops and direct from the publisher here »

The recipe is reproduced with the kind permission of the publisher and author.

Read the extract from the book on Artisan Sheep Cheeses and River Valley Sheep Dairy »

Read the review of Beyond the Farm Gate here »

Read media release for Beyond the Farm Gate here »

You can also find the book online via Booko here »

 See links below for other recipes from the River Valley Sheep Dairy.






  • South West WA (WA)

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July 05th, 2016
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