Australian Fashion Week is making waves beyond the runway, with its bold colours and layered textures now inspiring culinary creations in the kitchen. Content creator, model, and plant-based recipe developer Chloe E Wheatland has brought fashion-forward flair to food with a vibrant Panzanella-inspired salad and the viral olive oil bread dip that has taken social media by storm.
Panzanella-Inspired Salad Dressed in Extra Virgin Olive Oil
Ingredients
- 400g mixed ripe tomatoes
- 1 to 2 tbsp red wine vinegar
- 4 tbsp Cobram Estate Extra Virgin Olive Oil
- 1 tsp flaky sea salt
- Black pepper to taste
- 1 small sourdough or ciabatta loaf
- 4 tbsp Cobram Estate Extra Virgin Olive Oil (for bread)
- Pinch of salt (for bread)
Herbed Sauce
- 150g silken tofu
- 1/3 cup cashews, soaked in hot water for 20 minutes and drained
- 1 cup basil leaves
- 1/2 cup parsley
- 1/4 cup dill
- 1 small garlic clove
- Juice of half a lemon
- 4 tbsp Cobram Estate Extra Virgin Olive Oil
- Dash of water, to thin
- Salt to taste
To Finish or “Dress”
- Cobram Estate Extra Virgin Olive Oil
- Flaky sea salt
- Basil leaves
Method
Heat the oven to 200°C. Tear the sourdough or ciabatta into rustic pieces, toss with extra virgin olive oil and a pinch of salt, then bake for 10 to 15 minutes until golden, crisp at the edges, and slightly chewy inside.
Roughly chop the tomatoes and place them in a bowl with red wine vinegar, extra virgin olive oil, flaky sea salt, and black pepper. Toss gently and set aside to macerate so they become juicy and glossy.
Add silken tofu, cashews, basil, parsley, dill, garlic, lemon juice, extra virgin olive oil, salt, and a splash of water to a blender, and blend until completely smooth, vibrant green, and pourable.
Spread the green sauce across the base of a large serving plate or shallow bowl to create an even layer. Spoon the marinated tomatoes and their juices over the green sauce, allowing them to naturally pool and marble into it. Scatter the warm olive oil roasted bread over the top, letting some pieces stay crisp while others absorb the tomato juices. Finish with a generous drizzle of extra virgin olive oil, flaky sea salt and basil leaves and serve immediately.
Viral Olive Oil Bread Dip
Ingredients
- 1/2 cup Cobram Estate Extra Virgin Olive Oil
- 2 tbsp balsamic glaze
- 1 small bulb garlic
- 2 tbsp sun-dried tomatoes, finely chopped
- 1/4 cup marinated artichoke hearts, chopped
- 2 tbsp olives, finely chopped
- 1 tbsp basil, chopped
- 1 tbsp parsley, chopped
- 1 tsp flaky sea salt
- 1/2 tsp black pepper
- 1/2 tsp chilli flakes
- Toasted focaccia, sourdough or ciabatta bread
Method
Slice the top off 1 garlic bulb to expose the cloves slightly. Place on a piece of foil, drizzle with a little extra virgin olive oil, wrap tightly, and roast at 200°C for 35 to 40 minutes until soft and caramelised. Allow to cool slightly, then squeeze out 4 cloves.
Pour the extra virgin olive oil into a shallow serving bowl or plate, then drizzle in the balsamic glaze and lightly swirl to create ribbons through the oil. Top with the roasted garlic cloves, sun-dried tomatoes, marinated artichoke hearts, olives, basil, parsley, chilli flakes, flaky sea salt and black pepper. Serve immediately with warm focaccia, ciabatta, or torn sourdough for dipping.
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