The Art Of Giving | Table Talk – Natalie Marie Jewellery

The Art Of Giving | Table Talk

In the spirit of giving, we’ve invited celebrated Australian chef Sian Redgrave — whose approach is steeped in an interest in fashion, art and design — to create three recipes which honour those who gather around our table this festive season.

An act of gratitude in its purest form, cooking for loved ones is a gesture that embodies all we’ve come to love about the holiday season.

This season we’re excited to bring you a series of curated gift guides for your loved ones, each paired with one of Sian’s signature recipes, to savour and make each gift-giving occasion even more memorable.

Stuffed Tomatoes with Stracciatella & Basil Oil

Indulge in the spirit of the season with decadent gifts and an entrée for all your loved ones to enjoy.

INGREDIENTS:

6 heirloom tomatoes
1 cup medium grain rice par-cooked
1 brown onion, finely chopped
2 cloves garlic, finely minced
½ bunch parsley, finely chopped
Zest of one lemon
Salt + pepper
1 tablespoon extra virgin olive oil
250g stracciatella
Basil oil to serve

METHOD:

1. Start by cutting the tops off the tomatoes and hollowing out the juice and seeds into a bowl. Strain the juice with a sieve, pressing as much liquid out of the pulp.

2. Mix together the rice, onion, garlic, lemon, parsley, salt, pepper and the strained tomato juice. Spoon generously into the tomatoes and place them into a baking tray. Pop the tops of the tomatoes back on and drizzle generously with the olive oil. Bake at 170° for one hour. Allow to cool to room temperature.

3. To serve, spoon a generous dollop of stracciatella into a serving bowl. Place one tomato per person on top and finish with basil oil.

Sian wears our Terra Diamond Hoops, Terra Diamond Necklace, Organic Diamond Ring, Ember Sapphire & Diamond Ring & our Ember Diamond Bracelet.

Indulge in the spirit of the season with decadent gifts and an entree for all your loved ones to enjoy.

INGREDIENTS:

6 heirloom tomatoes
1 cup medium grain rice par-cooked
1 brown onion, finely chopped
2 cloves garlic, finely minced
½ bunch parsley, finely chopped
Zest of one lemon
Salt + pepper
1 tablespoon extra virgin olive oil
250g stracciatella
Basil oil to serve

METHOD:

1. Start by cutting the tops off the tomatoes and hollowing out the juice and seeds into a bowl. Strain the juice with a sieve, pressing as much liquid out of the pulp.

2. Mix together the rice, onion, garlic, lemon, parsley, salt, pepper and the strained tomato juice. Spoon generously into the tomatoes and place them into a baking tray. Pop the tops of the tomatoes back on and drizzle generously with the olive oil. Bake at 170° for one hour. Allow to cool to room temperature.

3. To serve, spoon a generous dollop of stracciatella into a serving bowl. Place one tomato per person on top and finish with basil oil.

Sian wears our Terra Diamond Hoops, Terra Diamond Necklace, Organic Diamond Ring, Ember Sapphire & Diamond Ring & our Ember Diamond Bracelet.