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Colin Wood's burrata curd on toast with watermelon rind mustard and capers
Food

Colin Wood's burrata curd on toast with watermelon rind, mustard and capers

Preparation time
30 minutes
Cooking time
1.5 hours
Serves
4

The delicate flavours on display in the simple, sophisticated dish by Colin Wood match perfectly with a Grüner Veltliner or an aged Riesling

INGREDIENTS 

2 slices sourdough

1 garlic clove, confit or raw

Olive oil

250g stracciatella curd

12 wild capers in vinegar

Watermelon rind pickle

500g watermelon rind, with a little of the pink flesh still on

50g sea salt

500ml water

Pickling syrup

500g raw sugar

300ml cider vinegar

300ml water

1cm piece of ginger thinly sliced, and julienned

1 tsp mustard powder

1 tsp yellow mustard seeds

METHOD 

1. For the watermelon rind, make a 10% brine with the salt and water, then cut the rind into strips of about 4 x 1cm. Soak the watermelon rind overnight in the brine in the refrigerator.
 
2. The next day, drain the rind, put in a saucepan, cover with cold water and simmer for about 30–40 minutes until the skin is easily pierced all the way through but still holding its shape.
 
3. Meanwhile, make the pickling syrup by putting all the ingredients in a saucepan, bringing to a simmer and cooking for 10 minutes. Add the drained watermelon rind and slow-boil until completely translucent – about 30 minutes.
 
4. Pour into a sterilised jar and cover with liquid. Once cooled, strain out the rind and boil the syrup down for another 20–30 minutes until syrupy and pour back over to cool, before refrigerating. It needs at least 2 weeks to mature and develop flavour.
 
5. On a grill or in a hot chargrill pan over medium heat, give the bread a good crust and char. Cut the garlic clove in half and rub or smear it onto one side of each toast and brush with olive oil. Cut the toasts in half and trim the ends if they are a bit too crunchy. 
 
6. Divide and spoon the cheese evenly between each toast – if it’s falling over the sides a little, this is okay. Dice the mostarda into small pieces and scatter over the cheese, adding a small drizzle of the syrup and mustard seeds too. Dot the cheese with 3 capers (depending on size) per toast and finish with olive oil, a pinch of sea salt flakes and freshly ground black pepper.
Food
Chef
Colin Wood
Photographer
Chris Chen
Preparation Time
30 minutes
Cooking Time
1.5 hours
Serves
4