AUTUMN The trees are changing their colours and shedding their leaves at this time of year when the slippery jacks raise their heads towards the sky and take flight. Mushroom meanderings are in full swing and chefs bring in the bounty to create dishes sprung from the Mornington Peninsula earth. Life is gentle here as the sun slowly moves across this metamorphosing land where farmers bob brightly on their tractors and winemakers harvest their plump grapes, their crates full of Mornington Peninsula gold. As the shadows cast by the evergreens extend throughout the hinterland where the pine trees triumph, fishermen in the bay are busy hauling in their catch. The mussels on the Mornington Peninsula are something to behold, with their saltwater essence and sumptuous curves full of flavour. Mother Nature takes hold from Western Port to Port Phillip and the growers and creators take note, for this is a place where the people follow the seasons and are given reasons to celebrate because of it. The crunchy apples and new-season pears are waiting to be picked and turned into delicious home-style dishes or eaten straight from the branch, while the pumpkins and parsnips are ready for ingenious baked or pureed creation. Duck pairs with pinot noir and roasted chicken with chardonnay. The touch of pre-winter chill floats through the air as Peninsula growers go about their days beneath a canopy of kaleidoscopic hues. As the temperature slowly decreases and the days become shorter, this is the produce-driven scene with gumboots and jackets pulled on.
Panzanella salad
During autumn on the Peninsula.
Ingredients: 3 slices thick-cut crusty bread, diced 2 ripened vine truss tomatoes, roughly chopped 1 handful of mixed cocktail tomatoes, cut in half ½ cucumber, roughly diced 3 shallots, peeled 2 handmade burrata (can also use bocconcini) 2 roasted peppers, thinly sliced (see below) 1 bunch fresh basil olive oil salt and pepper 1 tbsp capers, finely chopped 1 tbsp red wine vinegar 1 tsp seeded mustard Pinch brown sugar Method: 1. Pre-heat oven to 190C and place diced bread in a bowl and season with salt and pepper. Drizzle with olive oil and cook for four minutes until golden. In same oven, place shallots on baking tray and cook for 10 minutes or until soft and caramelised. Let cool to room temperature and roughly chop. 2. Place all tomatoes in a bowl. Season with cracked pepper and sea salt and add the roughly chopped cucumber, roasted red peppers, crispy bread and caramelised shallots. 3. To make the dressing, combine red wine vinegar, seeded mustard, chopped capers, brown sugar and Ÿ cup olive oil in a bowl. Whisk until all ingredients are combined. 4. Pour dressing over salad, tear in basil leaves, and toss. 5. Place the burrata in the middle of two bowls and sprinkle salad around the outside. This salad is beautiful on its own but also goes perfectly with crispy skinned chicken breast. Note: To make the roasted peppers, pre-heat oven to 210C. Place peppers on a lined roasting tray and cook for 15-20 minutes or until skin is blistered and dark. Using tongs, place hot peppers in a bowl and cover with cling wrap. Leave to sit for 10 minutes. Carefully remove the skin and inner seeds. Be aware they might still be hot. Provided by Alex Reed Pier Street Kitchen www.eatdrinkmorningtonpeninsula.com.au
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