A vibrant and juicy summer plate featuring warm roasted peaches and fresh mozzarella, seasoned with native Saltbush and Mountain Pepperleaf. 

It's stone fruit season in Australia, which means peaches are at their most flavourful, bursting with sweetness. A spin on a traditional caprese, this salad makes a divine starter to enjoy with fresh focaccia, or a sweet addition to any summer feast.

Our friend and renowned Italian chef, Enrico Tomerelli, served this dish at the Bondi Wash Christmas Party last year - it was such a hit that he generously passed on the recipe.

Roast peaches, honey dressing, buffalo mozzarella




4 ripe peaches, halved
1 handful of marjoram or other herb, finely chopped
50ml lemon juice
1/4 cup brown sugar
Salt, white peppercorn, olive oil
2 100g balls buffalo mozzarella
1/2 bunch of basil
Pinch of Mountain Pepperleaf (Australian pepper)


2 tbs honey
2 tsp dijon mustard
50ml white balsamic vinegar
80ml lemon juice
3/4 cup extra virgin olive oil
2 tsp native saltbush
1 cup chopped eshallot


Toss the sliced peaches in a bowl with sugar,  lemon juice, a handful of salt and some ground pepper. Let soak for 30 minutes.

Lay the peaches skin down on a tray pouring all the juice left in the bowl on top. Roast for about 25 minutes until charred and slightly soft.

For the dressing, peel and finely chop the eshallots. Add all the ingredients in a food processor and blend until everything is well combined. Add the eshallot and mix with a spoon.

Transfer roasted peaches to a platter and season with the dressing. Gently tear the mozzarella over the peaches and top with basil leaves. Finish with a handful of fresh herb, extra virgin olive oil and a pinch of Saltbush and Native Pepperleaf.

Optional extras - serve with tomato chunks or roast beetroot wedges

Serve room temperature.


Recipe by Enrico Tomerelli from Paski, Sydney.

Image by Hunger Thirst Play 

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