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Food

Salad of heirloom tomatoes, golden tomato sorbet, pickled onion and basil

Preparation time
Cooking time
Serves
10

INGREDIENTS

  • 1kg selection of heirloom tomatoes
  • 10g pink salt
  • 150ml extra virgin olive oil
  • 500g golden tomato and olive oil sorbet
  • 20g dried basil seeds
  • Baby green and purple basil

For the yellow tomato sorbet

  • 1 punnet yellow grape tomatoes
  • 50ml extra virgin olive oil
  • 25ml Chardonnay vinegar
  • 130g liquid glucose
  • 3g pink salt

METHOD

For the yellow tomato sorbet

  1. Mix all ingredients together, blend and pass through a fine sieve. Chill then churn in ice cream machine

For the salad

  1. Cover basil seeds in cold seasoned water and allow to absorb. Slice tomatoes unevenly in various shapes. Lay onto plate in a bright, colourful mosaic. Season each piece with pink salt, drizzle with oil and basil seeds. Place a quenelle of sorbet on plate and scatter with the basil leaves.
Food
Preparation time
Cooking time
Serves
10

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Two Blues Sauvignon Blanc 2014
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