bread and heirloom tomato salad with summer herb dressing and burrata SERVES 4—6
pepperberry pavlova, whipped mascarpone cream, hibiscus syrup and raspberries SERVES 10—12
1 sourdough baguette, halved lengthwise 1 clove garlic ¼ cup (60ml) extra-virgin olive oil, plus extra to brush ¼ cup (60ml) sherry vinegar 2 tbsp caster sugar 1 tsp flaked salt 1kg heirloom tomatoes, small halved and large sliced ¼ cup mint, chopped ¼ cup flat-leaf parsley, chopped ¼ cup tarragon, chopped ½ cup baby rocket leaves, chopped 1 bunch red salad onions, thinly sliced 125g burrata Baby lemon verbena leaves*, to serve 1 Preheat a chargrill pan or barbecue over a high heat. Brush each
side of bread with oil and rub generously with the garlic. Grill the bread for 1 minute on each side or until charred. Placed on a large platter and set aside. 2 Whisk the sherry vinegar, sugar and salt together. Arrange the tomatoes on top of the bread and spoon over the vinegar. Refrigerate for 15 minutes so the tomatoes can marinate and the bread can soak up the vinegar. 3 Combine the mint, parsley, tarragon, rocket and oil in a small bowl. Just before the meal, spoon the herb dressing over the tomatoes and serve topped with onions, burrata and lemon verbena. *Available in small punnets from greengrocers. If you can’t find them, you can use mint as a substitute. THIS PAGE Anne Black plates in Thunder, $46 each, Elevate Design. OPPOSITE Freya cake stand in White, $59.95, Provincial Home Living.
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225ml egg white (approximately 6 eggs), at room temperature 1½ cups (330g) caster sugar 1½ tsp white vinegar, plus ½ tsp extra ½ tsp pepperberries, crushed 250g mascarpone cream 300ml thickened cream 1 tsp vanilla extract 2 x 125g punnets raspberries ½ cup (125ml) hibiscus flowers in syrup 1 Preheat oven to 150°C (120°C fan forced). Place the egg white
in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. 2 Add the vinegar and whisk for 1 minute on low speed until combined. Fold through half the pepperberries. Spoon the meringue onto a baking tray lined with non-stick baking paper, shaping it into a rough 22cm round. Add the remaining vinegar to the remaining pepperberries and scatter over the meringue. 3 Place in the oven, reduce the temperature to 120°C (100°C fan forced) and bake for 1 hour 30 minutes. Turn off the oven and allow the meringue to cool, with the door closed, for 1 hour. 4 Whisk the mascarpone, cream and vanilla in the bowl of an electric mixer until stiff peaks form. Spoon over the pavlova. Top with raspberries and hibiscus flowers in syrup, which you can buy from selected delis and liquor stores. TIME-SAVING TIP You can bake the pavlova a day in advance as long as you store it in an airtight container.
