TOMATOES
Tomato, egg and coconut curry
There are some ingredients in this world that are staples. Ingredients that have tried the test of time and become an "everyday" ingredient. Tomatoes are perhaps the greatest at that very story.
Originally found in Mexico and the South Americas, they were introduced to Europe by the Spanish explorers of the 15th and 16th centuries. They very quickly became a popular fruit (and yes they are fruit!) that were added to fruit bowls and for decoration.
It wasn’t until the 17th century that they became a staple diet of the most famous of tomato eaters, the Romans, when they began making them into sauces.
As their popularity gained momentum they were also traded and have now become custom in nearly every cooking style in the world!
I’ve always been fascinated by the difference between a field grown and a hydroponically grown tomato. Every chef I have every met have a differing opinion. I decided to see the hydroponics in action. Can I say that from my experience of cooking with them straight after this episode - they were some of the freshest and most beautiful tomatoes I have ever had the priviledge of cooking and eating!
So we popped up to Yendon Gourmet Tomatoes just below Ballarat in Victoria. We met up with John Elford, the proprietor and hydroponic expert. The wind was blowing a gale and was playing havoc with the sheds but what a wonderful tour from an incredibly passionate farmer.
So when we got to cook, I invited my sous chef Beatrice 'Trixie' Choong to come along and she whipped up a beautiful stuffed tomato breakfast dish and then I whipped up a coconut, tomato and egg curry that would rock your socks off!
Originally found in Mexico and the South Americas, they were introduced to Europe by the Spanish explorers of the 15th and 16th centuries. They very quickly became a popular fruit (and yes they are fruit!) that were added to fruit bowls and for decoration.
It wasn’t until the 17th century that they became a staple diet of the most famous of tomato eaters, the Romans, when they began making them into sauces.
As their popularity gained momentum they were also traded and have now become custom in nearly every cooking style in the world!
I’ve always been fascinated by the difference between a field grown and a hydroponically grown tomato. Every chef I have every met have a differing opinion. I decided to see the hydroponics in action. Can I say that from my experience of cooking with them straight after this episode - they were some of the freshest and most beautiful tomatoes I have ever had the priviledge of cooking and eating!
So we popped up to Yendon Gourmet Tomatoes just below Ballarat in Victoria. We met up with John Elford, the proprietor and hydroponic expert. The wind was blowing a gale and was playing havoc with the sheds but what a wonderful tour from an incredibly passionate farmer.
So when we got to cook, I invited my sous chef Beatrice 'Trixie' Choong to come along and she whipped up a beautiful stuffed tomato breakfast dish and then I whipped up a coconut, tomato and egg curry that would rock your socks off!
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Baked tomato, egg & duxelle, prosciutto cigar, garlic toast
This episode sponsored by Yendon Gourmet Tomatoes
