Tamarillo on Toast
Today we hit off the series with bold flavours, hitting creamy notes, acidic sour notes, all whilst maintaining balance and verdancy.
Ingredients
- Fernglen Farm New Zealand Sheep Milk Labneh
- 1 Tamarillo
- 1 Slice of Grizzly Midnight sourdough
- Pickled parsley
- Salt
Method
- Score the top of the Tamarillo in a cross hatch pattern and blanch in a rolling boil for 30 seconds.
- Submerge in ice water to help the skins peel away from the flesh easily.
- Peel Tamarillo and set aside.
- Toast a slice of your favourite bread. Today we’re using Grizzly’s Midnight Sourdough.
- Once the bread is toasted, spread labneh and season with flakey sea salt.
- Slice the Tamarillo into thin slices and lay on them on top of the labneh and finish with freshly picked Italian parsley leaves.
Mike Bones & Storybites
Mike Bones Commis Chef at 5th Street Restaurant.
Storybites Recipe collaboration with @storybites._ , checkout all our local culinary collaborators.
