Photography: Leon Schoots
Heirloom tomatoes are at their most delicious over spring and summer, and Le Foyer restaurant in Bendigo, Vic, has created a vibrant dish that celebrates this humble fruit: heirloom tomato salad with stracciatella, basil and spring onion oil. An exciting new addition to Bendigo’s food scene, Le Foyer is owned by executive chef Paul Pitcher and Michael Van Haandel. “The food scene here is truly special – Bendigo isn’t a big city, but it has incredible access to outstanding local produce combined with a passionate, close-knit community of chefs and producers,” says Paul. He and his wife, Danielle, also own local wood-fired grill restaurant The Woodhouse.
At Le Foyer, “We wanted to create a dining experience that felt timeless, approachable, and celebratory of classic technique,” says Paul. “French food has this incredible balance of comfort and sophistication, with dishes that are both simple and rich in flavour. We aim to combine that authentic French influence with the produce and flavours of our region, delivering great food in a warm, inviting setting.”
Paul and his head chef, Rochelle Valerio, enjoy concocting memorable seasonal recipes. “Combining Rochelle’s deep knowledge of French cuisine with my own understanding of local produce, we’ve carefully crafted these dishes to showcase the best of both worlds,” he says. “For example, the heirloom tomatoes are sourced locally, bursting with flavour and vibrant colour. And we get zucchini flowers from George Bobin, the founder of B&B Basil, ensuring we use the freshest, highest-quality ingredients. Even the eggs we use for our brûlée are free-range and locally farmed, which really makes a difference in both taste and texture.”
Bon appétit!
What type of meat pairs well with tomato salad?
There are plenty of simple protein options that work beautifully with heirloom tomato salad, such as grilled chicken, fish or steak. Make a meal of it with a side of roasted potatoes, too – delicious!
How can you use up leftover tomato salad?
You can jazz up leftover heirloom tomato salad with additions such as avocado, pine nuts or olives, or some freshly cooked protein of choice. Alternatively, pile the leftover tomato salad on toasted bread such as panini and make it a gourmet sandwich.
Ingredients
Method
To make the spring onion oil, heat vegetable oil to 82°C in a Thermomix (or similar high-speed blender). Roughly chop the spring onion tops and spinach leaves. Add the spring onion, spinach and salt to the oil. Blend until the mixture turns brown – keep blending until it turns vibrant green again.
Immediately strain the oil through a fine mesh sieve into a chilled container. Set aside.
To make the chardonnay vinaigrette, whisk together the chardonnay vinegar and extra virgin olive oil until emulsified. Stir in chopped basil. Set aside.
To assemble the salad, cut the heirloom tomatoes into wedges or irregular chunks for a natural look. Season tomatoes with salt and toss gently with the vinaigrette. Spoon the stracciatella into the centre of each plate, then arrange the dressed heirloom tomatoes around the cheese. Zest ¼ of a lemon directly over the stracciatella.
Drizzle the spring onion oil over the tomatoes, then garnish with snow pea tendrils.
