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Stuffed heirloom tomatoes

Do you often have a bite of a tomato and wonder why you even bother buying them? Although beautifully uniform and bright red, commercial tomato varieties often lack taste. One of the reasons for this was the move by tomato growers in the 1930’s towards tomato mutations with a “uniform ripening” gene, which ensured the ...


Balsamic frozen yoghurt with strawberries

Traditionally fermented and aged balsamic vinegar from Modena or Reggio Emilia in Italy is a very special condiment indeed. Whole pressed late-harvested grapes complete with juice, skin, seeds and stems (also called grape must) are cooked over a direct flame until reduced by half, then left to ferment naturally for up to ...