From farm TO TABLE

MasterChef star Nadia Lim gives us a taste of life on Royalburn Station

- 

Grilled peaches with marjoram & honey-marinated tomatoes & burrata

SERVES 4-6 (AS A SIDE OR STARTER)

PREP + COOK 15 MINUTES

400g ripe cherry tomatoes, halved

1 tbsp fresh marjoram, finely chopped (or basil, see tip)

2 tbsp extra virgin olive oil, plus extra for brushing

1 tbsp sherry vinegar (or red wine vinegar)

1/2 red chilli, finely chopped (optional)

1 teaspoon honey, plus extra for brushing

3-4 ripe peaches, halved, stones removed

2 balls burrata cheese Flaky sea salt and ground black pepper, to finish Handful of basil leaves (optional)

Place cherry tomatoes in a bowl and add marjoram (or basil), extra virgin olive oil, vinegar, chilli (if using) and honey.

Season with a little salt and toss gently to coat. Leave to marinate at room temperature while you grill the peaches.

Preheat barbecue grill or a fry pan over medium-high heat. Brush peach halves with a little olive oil and a touch of honey. Grill, cut-side down, over high heat for 2-3 minutes or until caramelised and lightly charred.

Spoon marinated tomatoes onto a serving platter. Roughly tear burrata and arrange it with grilled peaches on top. Finish with a sprinkle of flaky sea salt, freshly ground black pepper and fresh basil (if using). Serve immediately.

Carlos' favourite seafood chowder

Carlos' favourite seafood chowder

SERVES 4-6

PREP 20 MINUTES

COOK 30 MINUTES

1kg fresh mussels in their shells, scrubbed, cleaned

Pinch of saffron threads Olive oil

1 large leek, chopped

3-4 garlic cloves, chopped

1/2 teaspoon smoked paprika

50g butter, cubed

2 tbsp plain flour

4 medium potatoes, peeled, diced

200-250g raw prawns, shelled