Heirloom Tomato Salad with Green Beans and Chevre

Make the most of beautiful and flavoursome heirloom tomatoes while they are still in season and try pairing with a piece of perfectly seasoned steak (recipe below).

Source: www.vermontcreamery.com


4 cups trimmed bush beans such as string beans, wax beans or haricot vert (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
4 heirloom tomatoes (Tasmanian Natural Garlic & Tomatoes)
3 tablespoons extra virgin olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
2 teaspoons red or white wine vinegar
Sea salt, to taste (Tasman Sea Salt)
Freshly ground pepper, to taste
3 tablespoons mixed chopped herbs such as dill, basil, tarragon and chervil (Thirlstane Gardens)
4 fresh chevre, crumbled (Southern Sky Cheese Company)


Bring an inch of water to a boil in a medium saucepan fitted with a steamer attachment over high heat. Set a bowl of ice water next to the stove. Add beans, cover and steam until crisp tender, 3 to 5 minutes. Carefully remove beans and plunge into the ice water. Drain and pat dry with paper towels.

Slice tomatoes and arrange in a circle on a large platter leaving space in the center. Pile the green beans in the center. Drizzle the oil and vinegar over the beans and tomatoes. Sprinkle with salt and pepper. Sprinkle with herbs and chevre.

Rosemary Garlic Butter Steaks

Source: vintagekitchennotes.com


4 rump steaks (1 to 1.5-inches thick) (Mount Gnomon Farm, Real Beef)
2 or 3 garlic cloves (Tasmanian Natural Garlic & Tomatoes)
2 tablespoons fresh rosemary leaves (Old School Farm, Plants Direct Tasmania, Seven Springs Farm)
3 tablespoons butter (Tasmanian Butter Co.)
1 tablespoon olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
Salt and pepper
A splash of white or red wine


Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.

Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.

Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.

Serves 4