The Road Ahead : December 2011
MAKES YOUR DAY 13 DEC 2011/JAN 2012 THE ROAD AHEAD MAIN IMAGE: SUE ZAINA. Introduced to the world in the 1990s and now described as the king of canapés, grape tomatoes are now a staple of Queensland cuisine. AVAILABLE YEAR ROUND, this popular hybrid features the convenient size and sweetness of a cherry tomato along with the resilience and rich taste of a Roma tomato. Weighing between 12 and 20 grams each, the grape-shaped delights are available in yellow and bright red and their low acid content and sweet taste make them perfect for canapés, salads, pasta dishes, sandwiches, or as a snack. Rich in antioxidant Lycopene, grape tomatoes can be easily served roasted, diced, sliced or eaten whole and don't collapse or squirt, making them ideal for fresh eating and finger food. Original grape tomato grower Sue Zaina, who runs Snapfresh Australia with her family, describes growing the iconic tomatoes as a privilege. Originally from a humble one hectare beginning with the first crop in 2004, Snapfresh now cultivates nearly 100 hectares of grape tomato crops, sending 2.6 million kilograms of the tiny tomatoes to the market annually. When choosing grape tomatoes look for an even rich red or yellow colour and, if possible, smell them -- a strong aroma means a tasty tomato. STORY NAOMI QUIRK in the grip of the grape QUEENSLAND INGREDIENT LIFESTYLE smoked salmon, capers These stuffed tomatoes can be enjoyed as a simple and elegant party starter. INGREDIENTS: 30 of the Original grape tomatoes; one punnet baby beetroot leaves; 100 g smoked salmon, diced; six capers, chopped; one tsp lemon juice; two tbsp salmon caviar. METHOD: Slice the side off each grape tomato and scoop out the pulp and seeds. Discard. Combine salmon, capers, lemon juice and half the baby beetroot leaves. Fill grape tomatoes with salmon mix and top with remaining baby beetroot, herbs and salmon caviar. TIP: Salmon caviar can be substituted for a half tsp of a dill and cream cheese mixture.
February March 2012