Blanch 100g bush tomatoes and puree. Mix with 75ml extra virgin olive oil then whisk in slowly 10ml tarragon vinegar, season and serve over antipasto platter with toasted focaccia bruschetta.

Above recipe from Executive chef Michael Warren at the Bough House restaurant at the Ayers Rock Resort

Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the wild resources of the world's longest living culture.
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