An exclusive recipe and a quick chat with James Kidman, executive chef at Cafe Sydney

Cafe Sydney

Cafe Sydney – the iconic restaurant that captures the essence of Sydney from its amazing location on the rooftop of Customs House is one of the city’s most iconic dining destinations. 

On the menu at the moment, this delicious summer Gazpacho uses ripe peaches for a modern Australian twist on the traditional Spanish summertime staple. While not all of us will be lucky enough to get along to Cafe Sydney to try James’ version, we’re thrilled that he has exclusively shared the recipe with KitchenAid for Top Table.

We asked James how he makes the most of the summer months:   

“Summer and Christmas are my favourite times of the year for entertaining. When the weather is warm it’s a great time to enjoy Australian seafood, in particular or to BBQ some awesome beef, just add a couple of salads and side dishes and you have a great meal. I love to entertain outside and keep it relaxed and not too formal.”


Peach Gazpacho, Spanner Crab, Olive Oil, Lemon Balm and Shaved Almond 

Ingredients

6 x yellow peaches, ripe
200grams yellow cherry tomatoes
1 x red capsicum, roasted, skin removed
2 x eschalots
2 x telegraph cucumber, peeled and deseeded
½ x celery stick, roughly chopped
20ml x chardonnay vinegar

To serve

120g x spanner crab meat
24 x baby lemon balm leaves
2grams toasted shaved almonds
Extra virgin olive oil

Peach Gazpacho, Spanner Crab, Olive Oil, Lemon Balm and Shaved Almond

Method

Combine all the ingredients and place in the Magnetic Drive Blender. Select the Soup/Sauce pre-set recipe program and puree until very fine. Pass through a course chinois.

To serve

Evenly distribute the spanner crab between four bowls, then pour enough gazpacho to cover 2/3rds  of the crab. Drizzle extra virgin olive oil over the crab and around the soup. Garnish with lemon balm leaves and toasted shaved almonds.

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