Heirloom Tomato Panzanella Salad 

  • Mixed heirloom tomatoes
  • Roasted red capsicum
  • Dried chunks of stale bread, ends and scrap bits (toss with olive oil & thyme)
  • Capers
  • Sliced shallot
  • Picked soft herbs (Italian parsley, fennel tips, chervil, mint)
  • Mainland Parmesan Shredded
  • Sherry vinaigrette



  1. Combine all ingredients & dress early to ensure the dressing soaks into the bread to (to soften but not make soggy)
  2. Build on plate ready for fish of your choice


Watercress Cream 

  • 1ea shallot diced
  • 1 bunch of watercress stalks & leaves separate
  • 250ml white wine
  • Anchor Fresh Cream or 500mls
  • Anchor FP Culinary Cream



  1. Sauté shallots and stalks
  2. Add white wine and reduce to 50ml
  3. Strain out stalks etc and keep wine reduction
  4. Add wine reduction & cream, reduce by half (if using culinary cream then there is limited reduction required)
  5. While still warm, puree in all the watercress leaves until smooth and vibrant
  6. Season & keep at room temp for service

Parmesan Fried Green Tomatoes

  • 1ea large green tomatoes (2cm slices approx. 4 slices)
  • Flour
  • Egg wash
  • Crumb mix (see recipe)


Crumb Mix

  • 200g panko or gluten free breadcrumbs
  • 25g chopped parsley
  • 25g lemon zest
  • 50g Mainland Shredded Parmesan



  1. Double crumb
  2. Shallow or deep fry until crispy and golden
Please select the seprator type

The Result