Prep 5 mins
Cook 0 mins
serve over antipasto platter with toasted focaccia bruschetta. From Executive chef Michael Warren at the Bough House restaurant at the Ayers Rock Resort Australian Bush Tomato (Ground) From the time that Nirmala was a child, growing up in a village in Guyana, South America, she has been focused on the blending and mingling of different flavors. The fragrant spices of her Indian roots fuse with the bold flavors of the West Indies and South America, now all collide with the dozens of ethnicities she has adopted in the melting pot of New York City. To feed her insatiable appetite for exotic ingredients, Nirmala has spent the past ten years traveling to every ethnic corner of the world seeking out spice plantations, locals farms, markets and food stalls. Bush tomatoes are actually berries, native to Australia and known as akudjura. Dark brown with a fruity caramel-like flavor and a slight tangy acidity, Australian bush tomatoes taste somewhat like green tomatoes. Bush tomatoes are hand-picked by the aboriginal people in the Northern Territory of Australia, just as they have been for thousands of years. Use ground Australian Bush Tomato to flavor casseroles, beef stews or wild game. Or sprinkle it on focaccia, antipasto and chutneys. It also works well as a coating for grilled fish, such as salmon or tuna.
- 100 g bush tomatoes, Blanched
- 75 ml extra virgin olive oil
- 10 ml tarragon vinegar
- salt and pepper
- 4 basil leaves, chiffinade
- 1 head lettuce
- Puree tomatoes. Mix with tarragon vinegar then whisk in the extra virgin olive oil slowly, season and serve over greens mixed with basil.
Very nice salad. After much debate about what to sub for Bush Tomatoes (apparently tomatillos would have been good, but unavailable in my part of the woods), I just used regular, but delicious, vine-ripened tomatoes. This resulted in a tasty dressing and the tarragon vinegar really perked things up.