With the Margaret River Gourmet Festival around the corner, featured chef Andre Chiang shares a delicious and beautiful recipe for you to try at home!
Make the pickling liquid: in a casserole combine the champagne vinegar with sugar, water, white peppercorn, thyme and bay leaves. Bring it to a boil then, take the pickling liquid off heat.
Add the small red onions into the liquid and leave it out in room temperature. Once cold, store the pickling liquid overnight in the fridge.
Strain the ingredients out from the pickling liquid. Whisk in the olive oil to form the vinaigrette. Season to taste.
Take the skin off from the heirloom tomatoes. Cut them into quarters and half the quarters.
Torch the skin of the mackerel and cryovac the mackerel with 50 ml of pickling liquid.
Plating the Dish:
Assemble the heirloom tomatoes in a plate.
Put 2 table spoons of champagne vinaigrette in.
On the top, assemble 3 slides of the mackerel and season with fleur de sel.
Garnish with seasonal edible flowers.
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