Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Jelly

  • 1.5kg ripe tomatoes

  • 2 large shallots

  • 2 garlic cloves

  • Thyme, bay leaf

  • 300ml good quality tomato juice

  • 1 ½ bunch basil

  • 1 bunch chervil

  • Salt, pepper

  • Celery salt

  • 7 leaves gelatine

  • Terrine

  • 1 large aubergine

  • 2 large courgettes

  • 30 large ripe plum tomatoes

  • Basil

  • 2 garlic cloves

  • Sugar, salt, pepper

  • Thyme

  • Olive oil

  • Jelly (above)

  • To Serve

  • Aged balsamic

  • Olive oil

  • Basil cress or small basil leaves

  • Goat's cheese


  • Jelly:

  • 1.

    Cut tomatoes in half and squeeze out seeds and juice.Reserve this for later use.

  • 2.

    Put the tomato flesh in a baking tray and into the oven at a low temperature.

  • 3.

    Roughly chop the shallots and garlic and sweat in a pan in olive oil together with thyme and bay leaf.

  • 4.

    Once the tomatoes start to colour on top, pour them into the pan with the shallots.

  • 5.

    Add 1 bunch basil, chervil and tomato juice.

  • 6.

    Also add the reserved tomatoes from the first step.

  • 7.

    Pour the whole mix back onto a deep baking pan and back into the low oven for 1 hour to slowly cook down and infuse.

  • 8.

    Take out of oven after the hour and add the other half of bunch of basil.

  • 9.

    Cover with a lid/cling film and let infuse with the basil for a further 10 minutes.

  • 10.

    Pass everything through a chinois and then through double muslin cloth.

  • 11.

    Cool down the liquid to room temperature (should have yielded 700ml).

  • 12.

    Set aside until tomato geletine are requiredin terrine recipe on next page.

  • Terrine:

  • 1.

    Score, blanch, peel, quarter and de-seed all tomatoes.

  • 2.

    Reserve half of the tomatoes.

  • 3.

    Toss the other half in a bowl with olive oil, salt, pepper, sprinkling of sugar, thyme leaves and the thinly sliced garlic.

  • 4.

    Arrange on a non stick tray or on parchment paper and confit at 90°C for 2 hours or until just starting to dry (they should reduce by approximately half in weight).

  • 5.

    Once confit, reserve.

  • 6.

    Slice the aubergine and courgette in the meat slicer very thinly (approximately 2 mm).

  • 7.

    Season and cook in olive oil on a plancha grill or large non stick pan.

  • 8.

    Layer the terrine mould with 7 layers cling film (this terrine is very soft and it’s important there is enough cling film to hold it, otherwise it will be very hard to slice).

  • 9.

    Neatly cut the basil into batons or short julienne.

  • 10.

    Hydrate the gelatine in cold water and then stir into the tomato jelly from above.

  • 11.

    The jelly needs to be at just the right temperature, so that it’s not set yet, but will heavily coat the tomatoes.

  • 12.

    Add the basil to the jelly. And then all the fresh tomato petals set aside in step 2.

  • 13.

    Mix well and season if needed.

  • 14.

    Layer the terrine mould with the aubergine.

  • 15.

    Then layer fresh tomatoes.

  • 16.

    Then layer confit tomatoes.

  • 17.

    Then fresh to tomatoes.

  • 18.

    Then courgette.

  • 19.

    Then fresh tomatoes/ confit tomatoes / fresh tomatoes.

  • 20.

    Then courgette.

  • 21.

    Then fresh tomatoes/ confit tomatoes / fresh tomatoes.

  • 22.

    Pour any remaining jelly on top ensuring there are no air gaps and the jelly has reached into every corner.

  • 23.

    Finish with an aubergine layer.

  • 24.

    Lightly press to release any surplus jelly.

  • 25.

    Tightly wrap with cling film.

  • 26.

    Let set in fridge overnight with a flat weight on top (about 2kg weight, heavy enough to press all vegetables together but not too heavy to go right through).

  • To Serve:

  • 1.

    Slice the terrine.

  • 2.

    Glaze with olive oil and season with sea salt and freshly ground black pepper if needed.

  • 3.

    Dice the goat's cheese into 7mm cubes.

  • 4.

    Toss in a bowl with a few drops of the aged balsamic, a drizzle of olive oil and seasoning.

  • 5.

    Place terrine on a plate surrounded by a few cubes of goats cheese, drops of aged balsamic, a few basil cresses or leaves to finish.

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