INGREDIENTS
| 1 day old loaf sourdough bread
80g butter 30 baby heirloom tomatoes, halved 1 tablespoon olive oil 4 sprigs thyme Murray River Sea Salt to taste Freshly ground white pepper to taste 3 teaspoons finely grated lemon zest 4 egg whites 250g fresh crab meat 35g white sesame seeds |
2 tablespoons olive oil
Garnish
| Baby basil leaves, picked |
Olive oil for drizzle
METHOD
| 1. | Pre-heat oven on Fan Grill at 225°C. | |
| 2. | Remove the crust completely from the bread and slice the bread 2cm thick. | |
| 3. | Spread the bread with butter and toast on shelf position 5 until the butter just melts, approximately 2-3 minutes. Tear toast into bite size pieces. | |
| 4. | Place whole tomatoes on a baking paper lined multi-purpose tray and season with olive oil, thyme, salt, pepper and 1 teaspoon lemon zest.
Place on shelf position 4 and cook for 4 minutes. |
|
| 5. | In a medium size bowl, lightly beat the egg white. | |
| 6. | Place the sesame seeds in another medium size bowl. Season the crabmeat with salt and remaining lemon zest. | |
| 7. | Brush each piece of toast with egg white and lay on a baking paper lined tray. Spread 1 teaspoon of crab meat onto each piece of toast. | |
| 8. | Brush with egg white again and then dip into the sesame seeds. Place on a lined baking tray and refrigerate for 5 minutes. | |
To Serve
| 1. | Heat olive oil in a large frying on medium-high heat, Induction setting 7-8 until just hot enough to make a sizzle when a crust of bread in placed in the pan. |
| 2. | Place the crab toasts, crab side down in the hot oil and cook for 2 minutes. Turnover and cook for a further minute on the base side. |
| 3. | Garnish with tomato, basil leaf, drizzle of olive oil and serve immediately. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
