Posted in Good Food, Recipe

Cherry Tomato Tart Tatin with Rabiola Cheese & Fresh Herbs

This year, as the the last few years before, I had an over supply of cherry tomatoes in my garden. These lovely and sweet ruby gems are easy to grow, fairly pest resistant, I spray them with absolutely nothing, and they grow abundantly. The more you harvest the more vigorous they produce new stems of tomatoes. And when one of my catering jobs required something with tomatoes, the choice was obvious: a delectable tomato tart tatin made with fresh cherry tomatoes from my garden. For the lunch for my client I made three Tart Tatins, this recipe is for one 23-26cm pan.

Tomato Tart Tatin with Rabiola Cheese on top
Tomato Tart Tatin with Rabiola Cheese on top

Prep Time: 15 mins | Cook Time: 30-40min| Recipe: Easy | Serve: 4-6

For the Pastry:

  • 1 x 400g All Butter Puff Pastry Roll
  • 20ml Milk

For the Filling:

  • 300-400g Cherry Tomatoes (or enough to tightly fill your pan)
  • 20ml Olive Oil
  • 15ml Flaky Salt
  • 2ml Smoked Paprika
  • 1ml Fine Cumin Powder
  • 1ml Fine Nutmeg
  • Black Pepper to taste
  • 45ml Balsamic Cream
  • 15g Soft Brown Sugar
  • 250g Soft Rabiola Cheese or Goat’s Milk Cheese
  • Fresh herbs like parsley, oregano and basil from your garden

To Make:

  1. Pre-heat your oven to 180°C.
  2. Heat the olive oil in a 23-26cm pan, add the tomatoes and fry them until they start to blister.
  3. Add the salt, smoked paprika, cumin, nutmeg and black pepper and fry another minute.
  4. Drizzle the balsamic cream over and shake the pan to evenly distribute and cover the tomatoes with the balsamic cream. This takes about a minute.
  5. Turn your heat down now, sprinkle the sugar over and allow to caramelise, this takes about another minute or so. Careful not to burn the sugar.
  6. Remove from the heat and allow to cool for about 5-10 minutes before you go on to the next step.
  7. Once cooled, remove your thawed Puff Pastry from the fridge, cut a circle that is about 2cm larger in diameter than your pan.
  8. Carefully lift the puff pastry round over the tomatoes and tuck the sides in with the back of a spoon so as to encase the tomatoes. Brush with the milk and make 3 holes for the steam to escape.
  9. Bake in the oven for 20-25 minutes and it should look like the pic below:
Pastry is flaky and crisp and well puffed
Pastry is flaky and crisp and well puffed


To Finish:

  1. Once out of the oven, allow to cool for a few minutes, shake the pan until the tart tatin moves loosely in the pan. Put on the grill of your oven.
  2. Tip the tart tatin out onto another oven proof dish. Break the Rabiola Cheese over and put under the grill until the cheese has started to melt and burn a little.
  3. Sprinkle with fresh herbs and serve with a fresh garden salad and glass of good Chardonnay or Sauvignon Blanc.



Posted in Fish, Good Food, Recipe

Seared Tuna with Salmon Eggs, Wasabi, Cream Cheese & Ponzu Sauce

I think I have said this before, but I am going to confess again this morning: I love cooking fish! The many fish dishes and recipes on my blog is testament to that as well. When ever there is a piece if fish in front of me I am immediately in inspiration overdrive and when I recently had to cook tuna for a client as a main everything in me jubilated! I was so elated with the prospect of preparing and cooking it and I would like to share my inspiration for my Seared Tuna with Salmon Eggs, Wasabi, Cream Cheese and Ponzu Sauce with you. I trust that you will find it just as inspiring. Tuna is best eaten just seared on the outside and still rare on the inside. Please don’t over cook it, you will spoil a very good and expensive piece of fish. It is not a difficult recipe, but requires speed and accuracy to bring together the many small details to ensure a warm plate of food for your guests. If you have an assistant, it will help!

Hint: When you start the cooking process, place plates in the oven to warm them a little, helps to keep the dish warm.

Blog Tuna 1

Prep Time: 30 mins | Cook Time: 10 min| Recipe: Intricate | Serve: 6

For the Tuna & Ponzu Sauce:

  • 6 x 200g Trimmed Tuna Steaks (preferably unfrozen)
  • 1tsp Finely grated fresh Ginger
  • 1tsp Finely minced Garlic
  • 1tsp Wasabi Paste
  • ¼tsp Dried Chili Flakes
  • ¼tsp Ground Black Pepper
  • 1tsp Thai Seven Spice
  • 90ml Ponzu Sauce
  • 40ml Light Soya Sauce
  • 20ml Lime Juice
  • 20ml Sesame Oil
  • 10ml Honey
  • 50ml Hoisin Sauce

For the Vegetables:

  • 6 x Baby Pak Choi, cut in half
  • 2 Fennel Bulbs, thinly sliced
  • 6 Sping Onions, Julienned
  • 150g Mung Bean Sprouts
  • 1 Baby Cabbage, Thinly sliced
  • 20ml Vegetable Oil
  • Few Table Spoons Water

For the Cream Cheese:

  • 230g Unflavoured Cream Cheese
  • Good bunch of chives

For the Wasabi:

  • I tube of Wasabi Paste

Decorative Items:

  • Toasted Seame Seeds
  • I tin Salmon Eggs


  1. For the Tuna: Mix all the ingredients for the sauce together and pour over tuna, allow to marinated at least 2 hours before you use it.
  2. While the tuna is marinating, prepare your vegetables by cutting and slicing them. Also mix your cream cheese and chives and allow to settle in the fridge.
  3. When you are ready, quickly stir fry all the vegetables, except the pak choi, in a hot pan, use a table spoon or two of water to create a steam, vegetables must be soft, but still have a slight crunch to them. Do not season the vegetables, the Ponzu Sauce and Salmon Eggs adds enough salt to the plate!
  4. Set the vegetables aside and quickly wilt the Pak Choi in your hot pan, set aside and keep warm.
  5. Remove the tuna from the marinade and sear each side for about 20-30 seconds.
  6. While searing the tuna, pour the marinade in the hot vegetable pan, bring to the boil, if it reduces too much add more water, you need a thin and runny sauce.

To Plate:

  1. Start by placing the two cut Pak Choi head to toes on the plate.
  2. Follow that with a bed of the stir fried vegetables next to it.
  3. Now place three dots of fresh wasabi paste on the plate and a quenelle of cream cheese to the side and decorate with the salmon eggs.
  4. Your tuna should be ready and hot from the pan, slice it and arrange on the bed of vegetables.
  5. Pour over 2 to 3 teaspoons of the Ponzu Sauce and some sesame seeds and serve!

Blog Tuna 2