Tamarillo on Toast

Today we hit off the series with bold flavours, hitting creamy notes, acidic sour notes, all whilst maintaining balance and verdancy.

Recipe Author:

Mike Bones | Storybites


  • Fernglen Farm New Zealand Sheep Milk Labneh
  • 1 Tamarillo
  • 1 Slice of Grizzly Midnight sourdough
  • Pickled parsley
  • Salt
View Method Tamarillo on Toast


  1. Score the top of the Tamarillo in a cross hatch pattern and blanch in a rolling boil for 30 seconds.
  2. Submerge in ice water to help the skins peel away from the flesh easily.
  3. Peel Tamarillo and set aside.
  4. Toast a slice of your favourite bread. Today we’re using Grizzly’s Midnight Sourdough.
  5. Once the bread is toasted, spread labneh and season with flakey sea salt.
  6. 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.

View Ingredients Tamarillo on Toast
View Method Tamarillo on Toast
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