Mamma Maria’s Pickled carrots are famous in Tasmania. These carrots are a great addition to an antipasto board or served on their own with some crusty bread
Cook the carrots in salted boiling water for 5 to 6 minutes.
They should be firm but not too firm, once cooked, drain, place in bowl and set aside. Combine all ingredients with the carrots except for the parsley and let marinate. Once cool, add the chopped parsley and refrigerate until needed. The mixture should be quite acidic. Taste and add more vinegar if needed. Marinate for at least 1 week before you eat. To serve, sprinkle with some oregano leaves and serve with some goats curd.
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.
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.