Chef: Matthew Camp­bell Restau­rant: Se­abean tapas, bar, restau­rant

Port Douglas & Mossman Gazette - - FRONT PAGE -

Chop tomato roughly and process for 5 min­utes, adding a splash of vine­gar ev­ery minute un­til fin­ished.

Add chopped red and green cap­sicum, onion and cu­cum­ber and process for a fur­ther 5 min­utes.

Af­ter com­pletely pro­cessed start adding olive oil at 10ml per minute for 10 min­utes.

Add cumin and sea­son­ing. Add wa­ter. Pass through fine sieve store in glass bot­tle and chill for 24 hours. Serve with brunoise of onion, cu­cum­ber, red and green cap­sicum, fresh tomato and crou­ton.

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