This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
500g ox heart tomatoes
200g Stracciatella cheese
2 tbsp Warndu wattleseed balsamic vinegar
12 rocket leaves
8 basil leaves torn
4 tbsp Warndu native thyme oil
Freshly cracked pepper
Cut the tomatoes across ways, so you get what resembles a tomato steak. Place the tomatoes in a tray. Sprinkle with sea salt, cracked black pepper and vinegar. Set aside to marinate for 10 minutes
Fold in the stracciatella cheese and basil leaves. Season with fresh cracked pepper set aside
To serve place the tomatoes on a serving plate, top with stracciatella cheese. Dress the plate with rocket leaves and native thyme oil. Perfectly suited with some warm crusty bread
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.