Australian Gourmet Traveller – (02)February 2019 (1)

Anchovies,

romatoes and

bread

1 For Assam-tea syrup, combine

sugars and tea leaves in a

heatproof bowl with 175ml

boiling water. Stir to dissolve

sugars and leave to cool.

Strain into a large jug (discard

tea leaves) and refrigerate

to chill (4-5 hours).

2 Add juices to syrup and stir

to combine. Pour into glasses

over plenty of ice and serve

garnished with pineapple and

lime slices.

Note Rapadura sugar is available

from select supermarkets and

health-food shops. ➤

Pineapple-Assam agua fresca

SERVES 8 // PREP TIME 15 MINS (PLUS CHILLING)

Fresh pineapple juice with lime and Assam-tea syrup

makes for a super-refreshing summer drink, and once

happy hour hits, a dash of rum is a welcome addition.

If juicing the pineapple isn’t an option, blend and

strain it instead, or substitute bottled juice.

1 tbsp extra-virgin olive oil,
plus extra for drizzling
3 tsp red wine vinegar
¼ white onion, thinly sliced
2 heirloom tomatoes,
thickly sliced
6 fresh or grilled sourdough
bread slices
12 anchovy fillets

1 Combine oil and vinegar in

a bowl, add onion and tomato,

toss to coat and season to

taste. Serve on sourdough

bread, topped with anchovy

fillets and drizzled with

extra-virgin olive oil.

Anchovies, tomatoes and bread

SERVES 6 // PREP TIME 10 MINS

Good bread. Tomatoes at their peak. Top-quality
anchovies. Sometimes, simplicity is everything,
especially when it’s a scorcher.

1 litre pineapple juice

(from about 2 pineapples)

Juice of 2 limes

Pineapple and lime

slices, to serve

ASSAM-TEA SYRUP

50 gm rapadura sugar

(see note)

50 gm caster sugar

1 tbsp loose-leaf Assam tea