Watermelon, Radish and Pistachio Salad with Herbed Quark

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Here is a beautiful fresh recipe that would be perfect for Summer, not really now, in this freezing cold, disgusting wintry weather. Back in February was when I actually made this salad, we took it to the beach to watch the sunset and enjoy the beautiful warm weather. It’s just that I haven’t had two seconds to spare until now to actually sit down and get the recipe up on here for you all. I’m struggling to remember how I actually made the dressing, I did have it written on scrap of paper somewhere, but who knows where that is hiding now. Lucky it’s a pretty straightforward salad, you could almost make it just from looking at the photos, which, as you can see, there are plenty of (they are all just too pretty with those radishes!)

If you’ve never heard of quark before, it’s a European style cheese, similar in texture to cottage cheese or ricotta and similar in flavour to yoghurt. It is a healthier option to cheese as it is lower in fat and salt, and has a lot more protein than yoghurt. It is becoming more available in Australia these days, I was surprised to find it in my local supermarket. However, if you can’t find it, ricotta or feta will work just fine in this recipe.

This salad is perfect as a fancy little entree or, if you want to serve it as a main, you could beef it up with a grain, such as pearl barley, or add some cooked prawns and some fresh crusty bread alongside. Yum!

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Recipe

Serves 4

Ingredients

Half a small watermelon, sliced into small triangles

1 bunch radishes, thinly sliced

1 bunch fresh basil, leaves picked, half finely chopped and half left whole

1/4 cup fresh chives, finely chopped

300g quark

edible flowers and nasturtium leaves

3/4 cup roasted pistachios, roughly chopped

1/3 cup olive oil

1/4 cup white wine vinegar

2 tablespoons honey

salt and pepper

 

Method

To make the dressing, combine the olive oil, vinegar, honey, salt, pepper and a 1/4 cup of the pistachios in a small food processor. Process until the pistachios are finely chopped and the dressing is well combined. Taste and check for seasoning and a balance in acidity and sweetness. Adjust if necessary.

To make the herbed quark, combine the quark, finely chopped basil and chives, mix well.

On four plates, arrange the watermelon, radishes, whole basil leaves, quenelles of the herbed quark, flowers, nasturtium leaves and the rest of the pistachios. Drizzle with the dressing.

Enjoy!

 

 

Panzanella Salad with Haloumi and Pomegranate Molasses

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Hello again. It’s been a long time between posts! Over 6 months I think! But don’t mistake this to mean that I haven’t been cooking, in fact, I’ve been cooking so much that I just haven’t had time to write down recipes or take photos of everything I’ve been doing. The best I’ve been able to manage lately is a quick snap on my phone and an upload to instagram (which I kinda love).
So much has happened over these last six months, the last time I posted was from a friends apartment in Amsterdam, just a couple of days before I flew to Mykonos to work for a month as a private chef in a Villa there. Oh how I wish I had sufficient words to describe that month. To keep it brief, it was one of the most challenging months of my life, physically, mentally and emotionally. I was struggling to figure out why life had sent me there, apart from learning that I never EVER want to be rich. It was an amazing (if not soul destroying) experience and I wouldn’t take back a second of it.

Then it was on to Turkey, one of my most favourite and cherished countries. The food, the people, the landscape, it’s incredible. I spent a couple of months slowly roaming around, a large chunk of which was spent in the crystal clear waters of the mediterranean sea, free diving with turtles and lying on the pebbly beaches. I met some beautiful people and had a beautiful time. I love that place.

After that came Indonesia, where I met up with some friends and also showed my Mum around Bali for her first ever trip overseas. We ate, drank, lay on the beach and hooned around on a scooter, she loved it.
Finally, after being away from my home town for over 12 months, it was time to head back. Fortunately I had already been contacted by a friend here in Aus that owns the cutest little fish restaurant right on the beach about doing some work for them upon my return. I took the job and we haven’t looked back! it’s been an amazing experience and I feel so fortunate to be working with such kind and generous people. I’m learning a lot and have the freedom to be as creative as I like.
This summer has been a total whirlwind of work, parties and beach time. It’s been totally amazing. I could go on and on about all that has happened over the last six months, but, I highly doubt anyone wants to know every detail, and to be honest I can’t even remember half of them. I just know that I’m happier than ever and so excited for everything to come.
Anyway, here is a quick and easy recipe for one of my most favourite types of salads, I absolutely love the way the bread soaks up the dressing, along with the pops of sweetness from the pomegranate, the saltiness of the haloumi and the freshness of the herbs. It’s perfect on it’s own or you could serve it alongside some grilled seafood or meat. The recipe simply lists the ingredients I used, without amounts, so you can adjust it to however many people you are catering for (and also because I can’t find the piece of paper I wrote the actual recipe down on….)DSC_0030DSC_0028DSC_0026DSC_0003

Recipe

Ingredients

Wholemeal sourdough, toasted and cut or torn into pieces

Heirloom cherry tomatoes, halved

Baby cucumbers, sliced

Red and green capsicum, sliced

Red onion, finely sliced

Kalamata olives

Rocket

Mint, leaves picked

Pomegranate seeds

Haloumi, sliced 1cm thick

Olive oil

Fresh lemon juice

Salt and pepper

Pomegranate molasses

Method

In a large bowl, gently toss together the sourdough, tomatoes, cucumber, capsicum, onion, olives, rocket, mint and half of the pomegranate seeds with the olive oil, lemon juice and salt and pepper. Leave to marinate and for the flavours to develop for about 15mins, tossing gently every 5mins.

Meanwhile, heat a grill pan or frying pan to medium/hot with a little olive oil. Fry the haloumi until golden. Set aside and keep warm.

Place the salad into serving bowls, top with the remaining pomegranate seeds, drizzle with the pomegranate molasses and place the haloumi on top.

Enjoy!

 

 

 

Pickled Fish Four Ways

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There’s no recipe here, just some ideas for the endless flavour combinations for pickled fish. So many cultures and countries around the world have their own versions, and it’s so easy to make up your own using your favourite flavour combinations and the accompaniments are also exciting. It’s all about the balance between the acidity of whatever you use to pickle the fish, along with some fresh elements, some sweetness, heat, spice, salt, and a yummy side. I think my favourite is lime, chilli, coriander and coconut with a crunchy plantain chip; but I really just loved all of these combinations that we made last week.

I’ve listed the different combinations here, the best way to get the flavour right is to combine all of the ingredients apart from the fish, taste it, adjust to suit, and then add your fish. If the liquid isn’t completely covering the fish once you add it, you can either add a little more lime juice/lemon juice/vinegar etc, or, just keep stirring the mixture every 20 minutes or so, coating the fish in the acid so that it cooks. If your fish is really fresh, you can eat it straight away, but I prefer to wait a few hours so that it is completely cooked.

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A twist on the Northern Territory’s Nummus

Lime Juice

White vinegar

Sugar

Garlic Chives

Ginger

Coriander

Chilli

Spring onion

Salt and Pepper

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My favourite

Lime juice

Coconut Cream

Chilli

Coriander

Sugar

Salt and Pepper

Salsa- Pineapple/Mango/Avocado, capsicum, red onion, chilli, lime juice, salt and pepper

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Emma’s Favourite

Papaya

Cucumber

Mint

Chilli

Coriander

Red Onion

Salt and Pepper

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Traditional Ecuadorian/Peruvian

Lime Juice

Red Onion

Chilli

Coriander

Tomato

Salt and Pepper

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Banana Flower, Jicama and Coconut Salad with Fish Baked in Banana Leaves

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On the weekend we were invited to a big bush party on a property about an hour out of Darwin. Friends of the people we have been staying with (who have also become our friends), were having a big combined birthday party. As Benny had already made plans for a big fishing trip out to some islands, I headed out on a solo mission.

It ran from Friday to Monday morning for some (myself not included I’m ashamed to admit, even though I was probably one of the youngest there). There was a lot of dancing, long and interesting conversations, awesome sets, wacky costumes (the theme was swamp suave), everyone took amazing dishes to share and the drinks were flowing. Surrounded by bushland, we could have been anywhere.

I was feeling more than worse for ware when I arrived back in Darwin on Sunday, but before going home I dragged myself to the markets to stock up for the week and to also buy some kind of spicy feast to fill my belly. As always, the green papaya salad won out. After eating and swimming all day I started to feel slightly human again and headed back to the house. What a surprise I had waiting for me!

The boys had finally had an amazingly successful fishing trip! Four mud crabs, three huge queen fish and five trevally! Totally amazing! Along with the market goods and the fruit and veg from the garden, we have been eating like Kings and Queens this week!

For this salad, because the banana flower is served raw, it is important that the banana flower is freshly picked. They can become much too bitter to eat when they have been off the plant for more than a day or two.

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Ingredients

1 large fresh banana flower, weighing 800g to 1kg

Juice of 1 lemon or lime

1 tsp salt

1 jicama, weighing 600-800g

4 spring onions, thinly sliced

1/2 cup fresh coconut flesh, grated

2 handfuls fresh coriander leaves

1 handful each fresh thai basil and mint leaves

1/2 cup roasted peanuts, roughly chopped

Dressing

2 tbs tamarind puree

Juice of 1-2 limes

2 tbs palm sugar, grated

2 tbs fish sauce

1 long red chilli, finely chopped

1 birdseye chilli, finely chopped

1 tbs fresh ginger, finely chopped

1/4 cup coconut cream

Red Spot Emperor Baked in Banana Leaves

1 kg whole Red Spot Emperor, gutted and scaled (you could also use red emperor, rock cod, snapper or trevally)

Banana leaves (or baking paper), for baking

2 cloves garlic

1 birdseye chilli

1 tbs fresh ginger

Juice of 1 lime

1 tsp salt

1 tsp palm sugar

1 tsp fish sauce

1/2 tsp sesame oil

Sliced spring onion, sliced chilli, coriander leaves, thai basil leaves and fresh lime wedges, to serve

Steamed rice or asian style rice cakes, to serve

Method

Line a large baking dish with banana leaves, leaving overhang to wrap the fish. Score the fish along both sides, just enough to let some flavour get in, but not down to the bone.

For the fish marinade,iIn a mortar and pestle, combine the garlic, chilli, ginger, lime juice, salt, sugar, fish sauce and sesame oil. Pour this over the fish, rubbing it into the cuts and a little into the cavity. Wrap the fish, finishing seam side down, and leave in the fridge to marinate for 30mins.

Pre-heat the oven to 200 degrees celcius.

To prepare the banana flower, remove the dark outer leaves and discard or keep for decoration. Have a large bowl of water with the lime/lemon juice and salt ready. Start removing all of the leaves of the banana flower, discarding the small flowering stems that gather at the base (these are very bitter), and stack the leaves as you go to make them easy to slice up. Thinly slice the leaves widthways, 0.5cm, placing them in the bowl of water as you go. Leave them in the water while you prepare the rest of the ingredients.

Peel and thinly julienne the jicama (a mandolin is ideal). Strain the banana flower, try and remove as much water as you can. In a large bowl combine the jicama, banana flower, spring onions, coconut, coriander, thai basil, mint, and peanuts (reserving some herbs and peanuts for garnish). For the dressing, combine all of the ingredients and set aside until ready to serve.

Place the fish in the oven and cook for about 40mins. Remove from oven, cut open the banana leaves and place the fish on a serving platter, pour over any cooking juices. Scatter with the spring onion, herbs and chilli and place fresh lime wedges alongside.

Toss the salad dressing through the salad and sprinkle with reserved herbs and peanuts.

Serve with steamed rice or asian rice cakes.

Enjoy!

 

 

 

 

Tamarind and Lime Pickled Leader Prawns with Green Papaya and Rambutan Salad

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Talk about being pushed out of my comfort zone, this week I spoke on live to air radio about cooking, my blog, local produce, and how I work with it in each place I visit. It all happened within a couple of hours. A phone call from the station, asking me whether I’d like to do it and a few questions about myself and what I’ve been doing, then, to answering a phone call at 3.20pm and waiting for the music to finish and the presenter to introduce me. He was relaxed and friendly, and once my nerves calmed down, it was really fun and an awesome experience. What a funny day that was.
Anyway, the whole reason for the segment was to advertise a competition run by the ABC to find regional recipes from around Australia to include in a Cookbook celebrating Australian cuisine and local produce.
So here is my entry! The tropical produce up here in darwin is so beautiful, I can’t get enough! I’ve used the local Leader prawns from the trawlers down at Francis Bay, green papaya from my friends garden, and the rambutans, onion, ginger, chillies, mint and limes from the Rapid Creek Market. With the rest of the ingredients form the local Asian Grocer, I didn’t even need to visit a large supermarket. Which makes me very happy!
I’ve been wanting to try these local Leader prawns since I first saw them, they are so massive, three of them was more than enough for me. However, they are really delicious, with a beautiful texture, made even more special by pickling them in this delicious marinade. You could use any prawns in this recipe through, and it would also work with fish or squid, just omit the blanching part of the process.
This is my third green papaya salad recipe for the blog, obviously, it’s just too delicious. Along with the sweet rambutans, the crunchy coconut, the tangy prawns and the big beautiful edible rice bowl. This is such an exciting meal, that’s impressive whilst still being really simple and easy. I hope you give it a try!

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Recipe

Serves 2

Ingredients

500g raw Leader prawns, or other large prawns such as King or Tiger
1 long red chilli, finely chopped
Juice of 3 limes
3cm piece ginger, chopped into tiny matchsticks
1/4 tsp sesame oil
1 tsp palm sugar
1 tsp tamarind puree
1 tsp fish sauce
salt and pepper
1 small papaya, julienned or grated
6 rambutans, peeled, quartered and de-seeded
1 small spanish onion, very finely sliced
1/2 cup mint leaves, roughly chopped
1/2 cup toasted coconut chips
2 rice cakes with sesame seeds

Method

Peel and de-vien the prawns, leaving the tails on for presentation if desired.
Combine the chilli, lime juice, ginger, sesame oil, sugar, tamarind, fish sauce and salt and pepper in a shallow, non-reactive dish.
Bring a pot of water to the boil. Drop in the prawns and cook for 30secs, no longer. Strain and place in the dish with the marinade. Stir to combine and arrange so that all the prawns are submerged in the marinade. Cover and place in the fridge for 6 hours.
When ready to serve, toss together the papaya, rambutans, onion, and mint.
Cook the rice cakes, one at a time, in the microwave, on high for 1min.
To serve, divide the salad between the rice cakes. Top with the prawns, some of the marinade (this acts as the dressing), and sprinkle with the coconut chips.
Enjoy!

 

Oysters with Pickled Cucumber (and a note on how to make a ‘Japanese Slipper’)

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I understand the appeal of oysters, there is something wild and exciting about eating a creature like this, freshly shucked and still alive, smelling of the ocean as you tip it up to your lips…..

and then…
salty snot.

I’m sorry. I really am. I feel terrible that I can’t fully appreciate them yet. I’m getting there though. A friend recently introduced me to what she called the “Japanese Slipper”, consisting of soy, wasabi, pickled ginger and lime. I loved the flavour at first but it’s that creaminess towards the end that i’m still getting used too. Apparently this is the most sought after part!
So, after having the Japanese Slipper, and not totally hating it, I also tried a bit of a pickled cucumber dressing as well. The dressing is delicious and according to my guests, the oysters were as well.
After all, I love the ocean and appreciate everything that comes from it. I’m sure I will love oysters one day. I will never stop trying that’s for sure!
I haven’t included a recipe here for the Japanese Slipper oysters, but they are really easy, just mix some soy sauce and wasabi together, pour about a teaspoon on each oyster, top with some pickled ginger and a squeeze of fresh lime juice. Note; they also pair nicely with an icy cold glass of Frangelico and Lime.

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Recipe

Makes 12

Ingredients

12 freshly shucked oysters
130g cucumber, de-seeded, very finely chopped
1 clove garlic, very finely chopped
1/4 spanish onion, very finely chopped
Juice of 2 limes
1 tbs coconut vinegar
1 tbs caster sugar
Pinch dried chilli flakes
salt and pepper

Method

In a bowl, combine all the ingredients, except for the oysters. Stir well and leave to pickle in the fridge for at least an hour.
When ready to serve, place about a tbs of pickled cucumber dressing on each oyster. Serve with extra lime wedges, if desired.

Caramel Banana and Buckwheat Crunch Ice-Cream (Vegan, Raw, Gluten Free)

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I’m a sucker for crunchy bits in my ice-cream, I love the textural difference of the creaminess and then, once in a while, a nice crunchy sweet thing pops between your teeth, although I find you never get enough of these awesome bits in store bought ice-creams.

I’d had this paper bag of buckwheat kicking around the car since I was back on the east coast of Queensland, where I had come across a cute little health food store in the middle of a fishing town. I figured it was time I did something with it. Also, a freezer full of bananas, and five or so trees here with huge bunches growing very quickly, called for some banana ice-cream!

Out of all the vegan ice-cream recipes I have tried, this one is by far the richest, sweetest and most creamy, while being the most natural at the same time! When it comes to vegan sweets, sometimes I find that many of the recipes call for so many ingredients, sometimes ones that aren’t always easily accessible. That’s why I love how simple this ice-cream is. If you wanted, you could make it with nothing but the frozen banana and it would still be delicious!

The buckwheat crunch is so good, you can use it in many other ways, like on top of fruit salad, yoghurt, other desserts, or part of a granola or trail mix. Or just eat it on it’s own. You can buy ready made ‘buckinis’ from health food stores if you don’t want to bother with this part of the process. Although it’s easy, it does take a couple of days. If you don’t have a dehydrated, you can dehydrate it in the oven by putting it on it’s lowest setting and leaving the door ajar, it should take about 8 hours. Or, if you’re impatient, like me, and your not too worried about it being technically raw, then you can just bake it in the oven at 160 degrees celcius for about 20-30mins, or until crunchy.

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Buckwheat Crunch

Ingredients

1 cup raw buckwheat

1/2 cup maple syrup (or liquid sweetener of your choice, you can use honey if you you don’t need it to be vegan)

1 tsp cinnamon

1 tsp allspice

Method

To activate the buckwheat, place it in a large jar or bowl, cover with water, make sure there is enough water for the buckwheat to absorb. Cover, and soak in the fridge overnight.

The next day, drain and rinse the buckwheat with a sieve, rinsing until the water runs clear. Return it to the jar or bowl and cover with water again. Soak in the fridge for another 8 hours or overnight again.

Drain and rinse the buckwheat, again unit water runs clear. Drain well. Place in a bowl with the maple syrup and spices and mix well.

Spread out onto dehydrator trays (or baking trays, see alternative methods above). Dehydrate at 40 degrees, overnight.

Store in an airtight container.

Caramel Banana and Buckwheat Crunch Ice-Cream

Ingredients

4-6 bananas, peeled and frozen (I used 6 as they were very small organic ones, but if you get the big ones from the supermarket just use 4 or 5)

1/2 cup pitted dates, firmly packed

1 tsp vanilla extract

1 cup buckwheat crunch

Extra buckwheat crunch and toasted coconut chips to serve

Method

Chop the frozen banana and place in a food processor along with the dates and vanilla. Process until smooth.

Transfer to a bowl and stir through the buckwheat crunch.

Freeze for 6-8 hours, or overnight.

To serve, top with extra buckwheat crunch and toasted coconut chips, or other toppings of your choice.

Enjoy!

 

Green Papaya Salad

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The Darwin markets are fantastic! I’m not talking about the touristy, sunset ones down at the beach, but the real, down to earth, get the job done, get the stuff sold, ones that run every weekend; rain, hail or hurricane. Stalls are jammed together in tight little ally ways, while the ones outside are covered in a serious amount of tarps and ropes. With people everywhere, yelling in different languages, bargaining, laughing, kids running around, woks flaming and buckets of water getting thrown every which way, you could easily imagine you were in Asia somewhere. I love the energy of the markets and I love how much joy all the people get from selling their own produce and making other people happy with their delicious laksas, curries and my favourite; papaya salad.

I left with a full stomach and three bags bulging with beautiful fresh fruit, veggies and herbs. We’ve only been eating asian food since, I’ve got so many ideas I want to try.

Here, I’ve written a version of the beautiful green papaya salad, but I don’t think there is any way to replicate the way the old Aunties at the markets can make it. After asking me how hot I would like it, to which I would usually answer ‘hot’, but timidly answered ‘medium’, after seeing the glint in her eye, it was fantastic watching her hands, moving so quickly with the huge wooden pestle, pounding and stirring the punchy ingredients into the mortar, before adding the shredded green papaya and pounding and stirring some more, before quickly scooping it all into a container and handing it over to my gratuitous hands. And how glad I was that I didn’t answer with ‘hot’.

The salad is beautiful on it’s own but also great with any seafood or meat. We had it with some delicious Spiced Salt and Szechuan Pepper Squid, stay tuned for the recipe for that over the next couple of days.

Oh, and you’ll notice that my salad isn’t particularly ‘green’ but more orange as the papaya was starting to ripen. But it was still hard enough to julienne, just not as tangy as the true green ones.

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Recipe

Serves 4

Ingredients

4 small chillies, chopped (this is for a medium heat, add more or less as desired)
4 cloves garlic, crushed
1 tbs dried shrimp
8 snake beans, sliced into 3cm lengths
2 tomatoes, sliced into eighths
2 tbs lime juice, about 1 lime
2 tbs palm or coconut sugar
3 tbs fish sauce
500g green papaya, shredded (a mandolin or a julienne peeler is ideal but a grater is also fine)
2 cups bean sprouts
1/3 cup each thai basil and mint leaves, roughly chopped
1/3 cup roasted peanuts

Method

In a large mortar and pestle, pound the chilli, garlic and dried shrimp until a paste forms. Add the snake beans and bruise lightly. Add the tomatoes and pound slightly. Add the lime juice, sugar and fish sauce and grind until a smooth paste. Alternatively you can combine the chilli, garlic, shrimp, lime juice, sugar and fish sauce in a small food processor and process until nearly smooth. Place in a bowl with the snake beans and tomatoes and pound with the end of a rolling pin until softened.
In a large bowl combine the papaya and the bean sprouts with the dressing and stir well to combine, you can even use your hands to really get the dressing into the papaya. Stir through the herbs.
Transfer to a serving platter and scatter with the peanuts.

Enjoy!

Bruschetta with Heirloom Tomato, Basil and Balsamic or Marinated Zucchini, Goats Cheese and Mint.

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We just spent nearly a week in Cairns, I didn’t really want to leave! Life there is so focused on being outdoors, there is a fantastic energy in the city centre, as well as a beautiful relaxed vibe just a few minutes down the road in the smaller, beach side suburbs. We spent days lying in the sun, reading, fishing and putting some final touches on the 4WD.
We have four storage drawers under the bed; one entirely dedicated to spices, as well as a set of shelves on one side, holding all my oils and sauces. A bit ridiculous I know but I’m so inspired by all the beautiful ingredients I’ve been getting that I just have to keep cooking! And considering I had to say goodbye to eighty percent of my cooking equipment and ingredients when we decided to live out of our car, I’m pretty happy with what I’ve still been managing to come up with.
We stopped in beautiful Port Douglas yesterday to meet up with some friends for a picnic. I had been to the farmers’ markets in Cairns the day before and had bought some beautiful produce, including these unbelievably sweet heirloom tomatoes, huge zucchinis and big bunches of fresh herbs.
These bruschettas are so simple, and could easily be jazzed up with some extras like bocconcini or anchovies on the tomato ones and some pine nuts on the zucchini ones. I love the freshness of the quickly marinated vegetables though, i find them so much more delicious than the oily marinated ones you find in delis and from the jar. The key here is good, fresh ingredients, nice bread, well toasted and definitely don’t forget to rub it with the cut garlic clove while it’s still hot; the taste is superb and not to mention the smell!

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Recipe

Serves 6 as a starter

Ingredients
1 long baguette
4 cloves garlic, peeled and cut in half

Tomato Bruschetta
A few handfuls of heirloom tomatoes, sliced into bite size pieces
1/2 spanish onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1/2 cup basil leaves, torn, small leaves reserved for presentation
Drizzle of balsamic vinegar
Drizzle of extra virgin olive oil
Salt and pepper

Zucchini and Goat’s Cheese Bruschetta
1 large zucchini, thinly sliced
1/3 cup white wine vinegar
1 tbs olive oil
salt and pepper
1/2 cup goats cheese
1 long red chilli, deseeded and thinly sliced
1/2 cup mint leaves, torn
1 lemon, cut into wedges

Method
Combine the zucchini, vinegar, olive oil and salt and pepper in a bowl or jar and toss well to combine. Leave for at least 30 mins to marinate.
Combine the tomatoes, onion, olives, basil, balsamic vinegar, olive oil and salt and pepper and toss to combine. Leave for about 10 mins.
For he baguette, slice into pieces as big as you would like. Toast under a grill, on a bbq, in a toaster, etc. Once golden brown, rub well with the cut side of the garlic clove, you will be able to smell the aroma of the garlic as long as the bread is still hot.
For the tomato bruschettas, top half of the toasts with the tomato mixture and sprinkle with the reserved basil leaves.
For the zucchini bruschettas, spread the toasts with the goats cheese. Top with the zucchini, layered with the mint leaves. Sprinkle with the chilli and drizzle with lemon when ready to serve.