Happy days…

My amazing brother has created my very own little place for me to have my mini cyber existence and speak about my world of local produce and how I like to cook. Thank you, brother – cheese scones are on their way!

So I was recently asked by Jessica of Local Feast to provide a little something to celebrate South Coast Food. This was to be handed out at a big farming event in Kiama. As we were leaving her home she handed us a large box of green tomatoes intended as pig fodder, but she thought maybe I could do something with them instead.

I am so in love with the produce in this area, but what I love more are the local growers and providers. There is an abundance of generosity in these south coast folk. Somehow, I feel like we are just scratching the surface.

Green Tomato & White Nectarine Carpaccio

(serves 4–6)

For the carpaccio

  • 4 fresh green tomatoes
  • 2 ripe white nectarines
  • Small handful toasted pistachios coarsely chopped
  • Handful fresh sweet basil

For the dressing

  • Good glug of extra virgin olive oil
  • Squeeze of lemon juice
  • Splash of mirin (japanese sweet vinegar)
  • Salt and pepper to taste

Mix the ingredients for the dressing in a bowl and taste until you feel you have the right balance between sour, sweet and salt, then set aside.

Finely slice the green tomatoes and nectarines (the thinner the better) and arrange on a serving plate.

Sprinkle over the pistachios and basil leaves.

Drizzle the dressing over, but don’t use too much. It’s important to be able to taste each
element.

Season with salt and pepper to taste.

Serve on thin slices of toasted rye bread.