Name: Marinated heirloom tomatoes and stracciatella
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 tsp finely grated ginger; 1 garlic clove, crushed; ¼ tsp chilli flakes; 1 tbsp finely chopped chives; 1 tbsp finely chopped mint; 1 golden shallot, finely chopped; 60 ml (¼ cup) rice wine vinegar; 2 tbsp extra-virgin olive oil; 800 gm heirloom and oxheart tomatoes, sliced; 300 gm stracciatella (see note); Charred sliced baguette and mint leaves, to serve

For this summery heirloom tomato stracciatella dish, look for firm tomatoes that yield slightly to gentle pressure. They should have vibrant colour (yellow, red or green) and a fragrant aroma.

Ingredients

1 tsp finely grated ginger

1 garlic clove, crushed

¼ tsp chilli flakes

1 tbsp finely chopped chives

1 tbsp finely chopped mint

1 golden shallot, finely chopped

60 ml (¼ cup) rice wine vinegar

2 tbsp extra-virgin olive oil

800 gm heirloom and oxheart tomatoes, sliced

300 gm stracciatella (see note)

Charred sliced baguette and mint leaves, to serve

Method

Combine ginger, garlic, chilli, herbs, shallot, vinegar and oil in a small bowl. Season to taste and stir to combine.

Arrange tomatoes on two large plates. Drizzle over half the dressing, refrigerate to marinate (15 minutes).

To serve, top with stracciatella, remaining dressing and scatter with mint. Serve with toasted bread on the side.

Stracciatella, the stretched curd in burrata mixed with heavy cream, is available from specialty greengrocers and cheese shops.
Note

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Photography by Alicia Taylor

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.

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Ingredients

Method

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