Autumn is a season that is favourable to most who live in the Central West region as weather is quite delightful and the cornucopia of produce flowing in from local farms and from our own gardens is wonderful.
I hosted monthly cooking classes at home until Covid-19 brought these to an abrupt end. I have always enjoyed showing people how simple it can be to put together delicious recipes with seasonal ingredients that are easily available.
Persimmons are not a fruit people often think of to buy or even use in a salad, but they have such a beautiful colour and can be a hero of an Autumnal plate that pops with a wow factor!
You can also use them as a table decoration along with other items in your garden.
2 ripe Fuju persimmons
2 pieces of Buffalo mozzarella or Burrata Cheese (creamy cow’s milk cheese)
2-3 tablespoons roughly chopped hazelnuts (or you could substitute for walnuts), toasted without skins.
2 tablespoons pomegranate seeds
2 tablespoons of Aged balsamic vinegar or pomegranate molasses for drizzling
2 tablespoons Extra virgin olive oil
Flaky sea salt for finishing
Edible flowers can be purchased to include in the dish. (Available on request from most good grocers).
Radicchio leaf salad and baguette is lovely to serve on the side too.