Name: Woodcut’s white peaches and cherries with walnut tarator
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 white peaches; 16 large cherries; ½ cup (loosely packed) watercress sprigs; 1/3 cup (loosely packed) mint leaves; 20 dried cherries; Walnut tarator; 250 gm walnuts; 2 garlic cloves; 1 thick slice (80 gm) crustless sourdough bread, soaked in 100ml warm water.; 60 ml extra virgin olive oil, plus extra for drizzling; 40 ml lemon juice

“The dressing here is great to have on hand when guests drop in. Toss through grilled octopus or serve as a dip,” says chef Ross Lusted.

Ingredients

4 white peaches

16 large cherries

½ cup (loosely packed) watercress sprigs

1/3 cup (loosely packed) mint leaves

20 dried cherries

Walnut tarator

250 gm walnuts

2 garlic cloves

1 thick slice (80 gm) crustless sourdough bread, soaked in 100ml warm water.

60 ml extra virgin olive oil, plus extra for drizzling

40 ml lemon juice

Method

For walnut tarator, preheat oven to 160˚C. Place walnuts on an oven tray and roast until golden (12-15 minutes). Blend walnuts, garlic and 2 tsp sea salt flakes until a rough paste is formed. Add soaked bread and warm water. Blend well, then gradually add oil until emulsified.

Add juice and 60ml hot water slowly until smooth consistency is achieved.

Halve peaches and cherries and remove the stones and seeds, then cut peaches into thick wedges.

To serve, spread walnut tarator over a large plate, then arrange the fresh fruit on top with watercress and mint leaves. Scatter with dried cherries and drizzle with a little extra olive oil.

Ross Lusted

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

Linkedin Instagram

Ingredients

Method

Related stories