2 gold sheets of gelatine (soaked in ice cold water)
1 green tea bag
Finely chopped chives
Maldon sea salt
Dandaragan olive oil
Utensils
Ten 30ml shot glasses
Method
1. Brew the tea bag in 150ml of boiling water.
2. Cut the tomatoes into wedges, remove the seeds and flesh so that you are left with 4 large petals per tomato.
3. Blend the remains and the seeds of the tomatoes.
4. Add the tea, salt & oil and pass the mixture through a sieve.
5. Finely dice the tomatoes and the chives.
6. Add the pre soaked gelatine to the tomato & tea water mixture and pour it into the bottoms of the shot glasses.
7. Once the mixture sets, add the tomato petals on top and garnish with the chives.
8. To serve, finish with more dandaragan oil.
Chef Rob Staedler is the executive chef of Kitchen @ The Hidden Host, a private dining company which creates customised menus for its clients. For more information, call 6410-9026 or visit www.thehiddenhost.com.
