2 heirloom tomatoes, quartered
6 Tbs Hill Farm wild mountain pepperberry oil
4 Tbs olive oil
2 Tbs Xeres vinegar
1 Tsp Hill Farm pub mustard
1 shallot, finely diced
Sea salt and finely cracked black pepper
500g Pyengana cheddar cheese
2 Tbs Hill Farm pub mustard
Salt and pepper to taste
Day old sourdough, crusts removed, blitzed to crumbs
Lemon infused canola oil
Put all ingredients together in a jam jar, put the lid on and shake.
Place cheddar into a Thermomix bowl and give a 10-second blast, or until it resembles bread crumbs. Add water and cook at 80 C, speed 5 for 10 minutes.
Using a fine chinois, strain into a saucepan reserving the cheese water and discarding the milk solids left behind in the chinois.
Add cream, iota and xantana to the pan. Whisk and bring the mixture gently to the boil to activate the iota.
Season, place in an isi cream gun and add three charges of nitrous oxide.
Place a pot on the heat as low as it will go. Add breadcrumbs, butter and lemon oil. Cook slowly until dry, toasted and golden brown.
Micro plan in the garlic and cook for another two minutes. Season and allow to cool.
Place quartered tomatoes on plate, drizzle with dressing. Add cheese foam and top with pangrattato.
Recipe provided by The Glass House