"Anyone travelling through the Mediterranean eats tomatoes and anchovies to excess. We knew we had to have that delicious salty anchovy and sweet-acidic tomato combo on the menu here," says Jemma Whiteman. "Throw in some charred-bread flavour and it's like you're on the coast of Italy."
- 1 red capsicum
- 2 vine-ripened tomatoes
- Juice of ½ lemon
- 1 tbsp olive oil
- 6 slices focaccia
- 1 garlic clove, halved
- 12 anchovy fillets
- Coarsely chopped flat-leaf parsley and sliced pickled green chillies (see note), to serve
- 1Preheat oven to 270°C or its highest setting. Roast capsicum on an oven tray lined with baking paper until blackened and softened (18-20 minutes). Place in a bowl, cover with plastic wrap and leave to cool (20-30 minutes). Remove skin and seeds, and cut capsicum into large dice.
- 2Meanwhile, grate tomatoes using a box grater, then drain in a sieve for 15 minutes. Combine drained tomato flesh, roasted capsicum, lemon juice and oil, and season to taste.
- 3Grill focaccia slices on a charcoal grill or under an oven grill (1-2 minutes each side), then rub each slice with cut side of garlic.
- 4To serve, spoon tomato mixture on foccacia, top with anchovies, scatter with parsley and serve with pickled chillies.
Pickled green chillies are available from delicatessens and supermarkets.
Drink Suggestion: A riesling such as Koerner "Watervale" Riesling. Drink suggestion by Franck Moreau.