Posted on November 21, 2016
Chef Paul Cooper delivers a refreshing heirloom oxheart tomato salad just in time for summer.
The overarching philosophy for Bishop Sessa chef and co-owner Paul Cooper is sustainability and ethical provenance. For many kitchen operators these are hot button topics and mere grist for the public relations mill but Chef Paul has lived and breathed this philosophy at Bishop Sessa since 2012.
Each change in seasons is a chance to reacquaint himself with the best seasonal produce.
This year the quality of some heirloom produce has been outstanding, in particular the Oxheart Tomatoes.
The texture and sweetness of these beefy looking tomatoes make them ideal for a hearty salad. Chef Paul has given them a lift by smoking them lightly with paperbark before combining them with grilled watermelon, sour onions, dried black olives and dressed with a savoury mustard and miso ice cream.
“I was looking to create something fresh on the plate, in both flavour and texture, while still being an intriguing combination of flavours and ingredients” said Cooper. “This dish simply reminds me of Summer dining” he added.
The season for the Heirloom Oxheart Tomato won’t be long so make sure you visit Bishop Sessa soon for this truly seasonal dish.
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