Tomato Panzanella Salad with Mahi Mahi and herb cream

A delicious way to use up day-old bread and serve with beautiful local fish.

Tomato Panzanella Salad ingredients

  • Mixed tomatoes
  • Roasted red capsicum
  • Dried chunks of stale bread, ends and scrap bits (toss with olive oil & thyme)
  • Capers
  • Sliced shallot/onion
  • Soft green herbs
  • Mainland Parmesan Shredded
  • Sherry vinaigrette


Combine all ingredients & dress early to ensure the dressing soaks into the bread (to soften but not make soggy).

Build on plate ready for fish of your choice.

Herb Cream ingredients

  • 1ea shallot or onion, diced
  • 1 bunch of watercress stalks & leaves, separate (any fresh green herbs will work)
  • 250ml white wine
  • 500ml Anchor Cream


Sauté shallots and stalks.

Add white wine and reduce to 50ml.

Strain out stalks, etc. and keep wine reduction.

Add wine reduction & cream, reduce by half.

While still warm, puree in all the watercress leaves until smooth and vibrant.

Season & keep at room temperature for service.

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Recipe Inspirations

Reduce wastage and add value to standard café dishes.

Download the recipies