Lean Into Summer Flavours With These 3 Easy Recipes From Icebergs Head Chef, Alex Prichard

Summer is here and with it comes the kind of magical moments we long for all year. We eat dinner alfresco, submerge in salty water and cheers to the longer days in good company. The one thing that unites all of summer's best moments is good food, and fresh, vibrant flavours abound. 

We’ve teamed up with Icebergs Dining Room and Bar head chef, Alex Prichard to bring you three winning recipes that harness the flavour of one of summer’s MVP’s, the Kumato® tomato. This extremely versatile variety of tomato is super sweet and has a strong distinctive taste that changes as the tomato colour moves from green to brown to dark red; when in the early stage of ripeness (firm, greenish-brown) they are perfect for salad; when in the mid-stage of ripeness (slightly firm, brown with hints of green) they boast robust flavours and are perfect for roasting; when extra ripe or at the late stage of ripeness (softer and a deep reddish-brown)  they are perfect for staple sauces and broths. 

Whether it’s a go-to crowd-pleaser or a stunning appetiser that’s sure to impress on date night (without being nap-inducing), these three recipes prove that the magic is in the details, and simple seasoning combined with quality ingredients is the key to success. 

Kumato® Tomato Carpaccio

Ingredients 

• 3 ripe, green Kumatos® 

• Salt flakes 

• Toasted and kibbled black pepper

• 80ml olive oil

• 50ml chardonnay vinegar

• 15 purple and green basil leaves

Method 

1. With a sharp knife, slice your tomatoes as thing as possible. Ideally so thin you can see your blade through them.

2. Arrange the slices on a plate like a beautiful stained glass window or mosaic. 

3. Season quite heavily with salt flakes and toasted black pepper, generous glugs of olive oil and chardonnay vinegar on top.

4. Finish with the basil leaves, serve and enjoy.

Kumato® Tomato Agrodolce

Ingredients

• 3 greeny brown Kumatos® 

• 50ml spiced merlot vinegar

• 100ml olive oil

• 1 bunch marjoram

• 1 eschalot finely diced

• Salt and pepper

Tomato Method

1. Take your ripe Kumatos®  and leave at room temp for a day. 

2. When ready slowly warm them in a low oven or over the top of a bbq at around 80-90 degrees until they start to slightly burst at the seams. 

3. Season them with salt and pepper. 

Agrodolce Method

1.  Build your agrodolce by combining the marjoram leaves, finely diced eschalot, olive oil and vinegar.

2. Dress the warm Kumatos® in the agrodolce on a hot plate. 

3. Crush the Kumatos® gently with a spoon to release the inner juices and enjoy.

Serve with some grilled ciabatta bread to mop up all those delicious juices if you like.

Kumato® Caprese Salad

Ingredients

• 3 green Kumatos® 

• 60ml white balsamic vinegar

• 1 bunch oregano

• 2 buffalo mozzarella balls

• Salt

• Pepper

• 100ml Olive Oil

Method

1. Cut the Kumatos® into 1/8ths then toss in a bowl 

2. Add to the bowl the picked oregano leaves, white balsamic vinegar and half the olive oil. 

3. Season generously with salt and pepper. 

4. Transfer into a serving bowl and add in the torn buffalo mozzarella. 

5. Top with the rest of the olive oil and finish with more oregano leaves on top.

Ready to incorporate Kumatos® into your repertoire this summer? Head over here for all the details on where to find them at your nearest Woolworth and IGA supermarkets. 

 

Editor’s note: this article was produced in partnership with Kumato® Thank you for supporting the partners who make Urban List possible. To read our editorial policy, click here.

Images: Urban List