75 gm (½ cup) pistachio nuts
1 garlic clove
1 cup (firmly packed) basil
leaves
6 black peppercorns
80 ml (⅓ cup) extra-virgin
olive oil
18 small-medium okra (180gm)
250 ml (1 cup) mild olive oil,
vegetable oil or canola oil
12 (about 800gm) ripe
heirloom tomatoes
1 tbsp apple cider vinegar
(see note)
150 gm marinated goat’s feta
(see note)1 Preheat oven to 100°C.
Roast pistachio nuts on an
oven tray until crisp and golden
(50 minutes to 1 hour). Transfer
to a mortar with garlic, most of
the basil leaves (reserve a few to
serve), peppercorns and ¾ tsp
sea salt flakes and pound with a
pestle to a coarse paste, adding
1½ tbsp extra-virgin olive oil to
form a pesto-like consistency.
2 Cut two slits lengthways along
each okra from the pointed tip,
but keeping the crown intact,so each okra has three fingers
joined at the crown. Splay apart
and toss okra with 1 tsp salt in
a bowl. Stand until liquid seeps
out (30 minutes). Dry completely
by pressing okra firmly between
paper towels.
3 Heat mild olive oil in a large,
deep frying pan to 180°C.
Fry okra in batches, turning
occasionally, until deep golden
and crisp (5-7 minutes; be
careful, hot oil will spit). Remove
with a slotted spoon and drain
on paper towels.
4 Slice tomatoes 1cm thick
and spread on a platter. Drizzle
with vinegar, then dot with pesto.
Crumble feta over, and tear and
scatter reserved basil on top.
Drizzle with remaining extra-
virgin olive oil and scatter with
fried okra to serve.
NoteMoran uses Wirraninna
Ridge apple cider vinegar
from Bilpin and Willowbrae
or Meredith Dairy feta.
Wine suggestionA rosé
with some body, such as
the 2017 Farr Rising Saignee
from Geelong.2 tbsp tarragon vinegar
1 tbsp extra-virgin olive oil
2 tsp finely chopped French
tarragon leaves
1 tsp thinly sliced chives
2 dozen freshly shucked
oysters1 Add vinegar to a bowl and,
whisking constantly, slowly
pour in oil until emulsified. Stir
in herbs and serve at once
with oysters.
Wine suggestion Any favourite
Champagne.Heirloom tomato salad with feta,
pistachio pesto and fried okra
SERVES 6 // PREP TIME 25 MINS // COOK 1 HR 10 MINS“If, like me, your first taste of okra was a scary, slimy affair, you
probably divorced yourself from ever tasting it again. Fried crisp,
however, it’s completely converting,” says Moran. “Its seedy
crunch is great in a salad with softer textures; tomatoes make a
fun springboard. I’m a sucker for heirloom anything, and the tomato
family is a complete joy – if you can find them, green tigers are my
favourite. Combined with pistachio pesto and basil, this salad brings
the gentle calm of a summer garden onto your plate.”Pictured p107.Freshly shucked
oysters with
tarragon dressing
SERVES 6 // PREP TIME 20 MINS“The success of this lies
entirely on shucking the
oysters immediately before
serving,” says Moran. “For a
puritan all that’s needed then
is a wedge of lemon, maybe,
or another high note like
tarragon or shallot vinegar.
Allow four to six oysters per
person, I prefer Sydney rocks
to the larger Pacific oysters,
and anything from Tasmania
will surely rock your boat for
pristine flavour.”Pictured p109.110 GOURMET TRAVELLER