THE PERFECT PAIR

Celebrate wonderful food pairings, where ingredients enhance flavour and texture creates contrast for delectable dishes.

- COMPILED BY LICHELLE MAY

TOMATO & STONE FRUIT SALAD

Ripe tomatoes and juicy stone fruit, two of summer's most unlikely allies, combine to make magic.

SERVES 6

4 white flesh nectarines and plums

2 peaches

½ tub (50g) cherries (optional)

2 punnets (250g each) colourful medley tomatoes, halved

1½ red onion, thinly sliced

3 Tbsp sherry vinegar

¼ cup olive oil blend

1-3 tsp basil pesto

Salt and milled pepper

2 tubs (100g each) burrata (ricotta or feta works well, too)

Handful basil (rocket works well too)

½ packet (50g) pumpkin and sunflower seed mix, toasted and roughly crushed

1 loaf ciabatta, toasted, for serving (optional)

1. Cut stone fruit into wedges or thick slices.

2. Toss together the fruit, tomatoes and red onion.

3. Whisk together vinegar, olive oil and pesto. Season.

4. Toss vinaigrette through tomato mixture.

5. Place cheese in the centre of platter and scatter tomato mixture around it.

6. Top with basil then drizzle with pumpkin seeds.

7. Serve with toasted bread.

CHOCOLATE AND BERRY TIRAMISU

Rich chocolate and tart berries layer up for a dessert that's as indulgent as it is refreshing.

SERVES 8

1 cup strong, freshly brewed coffee

3 Tbsp sugar

2 Tbsp coffee liqueur or rum (optional)

1 1/2 cups cream

3/4 cup caster sugar

4 egg yolks

1 cup mascarpone, whisked to soften

1/3 cup cocoa powder

8 cherries, stoned + extra for serving

1 punnet (100g) raspberries + extra for serving

1 packet (24) ladyfinger biscuits