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With its sun, surf and temperate climate, Western Australia’s South West Region is perfectly suited to growing a diverse range of produce. Try Matt Moran's version of sardines on toast.

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  • 2 thick slices ciabatta

  • 1 clove of garlic, cut in half

  • 80 ml (1/3 cup) olive oil

  • 1 baby onion, sliced and separated into rings

  • Seasoned plain flour, for dusting

  • 6 butterflied sardine fillets

  • 6 sprigs parsley, picked 

  • 6 sprigs of dill, picked

  • Currant Dressing

  • 75 gm (½ cup) currants

  • 125 ml (½ cup) verjus

  • 2 tbsp olive oil

  • 1 tbsp Chardonnay vinegar

  • 1 tbsp drained lilliput capers in vinegar

  • 1 heaped tsp honey

  • 2 pinches of ground cinnamon

  • 2 tbsp roasted pine nuts

  • salt and pepper for seasoning


  • 1.

    To prepare the currant dressing, combine the currants in a small saucepan with verjus, olive oil, vinegar, capers, honey and cinnamon, bring to the boil over medium-high heat, reduce heat to medium and simmer until reduced a little (2-3 minutes). Add the pine nuts, remove from heat and set aside to infuse until ready to serve. Season to taste and set aside.

  • 2.

    Heat a char-grill until very hot. Rub both sides of each slice of bread with the cut-side of the garlic, then drizzle each side with a little of the oil. Char-grill, turning once, until toasted (about 1 minute each side), then set aside and keep warm.

  • 3.

    Heat 2 tbsp oil in a small frying pan over medium heat. Dust onion rings in flour, shake off excess, add to pan and fry, stirring occasionally, until golden brown (2-3 minutes).  Drain on absorbent paper and set aside. 

  • 4.

    Wipe out the pan with absorbent paper, add remaining oil and place over high heat.  Season the sardines with salt and pepper and place them skin-side down in a hot frying pan. Cook for one minute, turn and cook for another minute.  Carefully place the cooked sardines on top of the toast, drizzle with a tablespoon of the currant dressing and serve scattered with parsley, dill and fried onion rings. Drizzle with a little more olive oil just before serving.

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