Kumato Wonton Ravioli with Avocado Vinaigrette

KUMATO WONTON RAVIOLI WITH AVOCADO VINAIGRETTE, FRESH HERBS AND SESAME OIL

Serves four

8 Kumatoes
24 wonton sheets
1 avocado
Fresh herbs (chives, tarragon, basil)
Sesame oil, salt and pepper

Remove the skin and seeds form the Kumatoes and cut them into small pieces.
Fill the wonton sheets with the Kumatoes and bake at 250oC for six minutes until they are crisp on the outside
Chop the herbs, cut the avocado into small pieces and add the sesame oil
Serve the ravioli with the fresh herb vinaigrette

KUMATO CAPRESE

Serves four

4 Kumatoes
½ kg goat's cheese
Basil
Salt, pepper, oil, vinegar
Smocked cod

Cut the Kumatoes and the cheese into slices.
Arrange them on a plate in a fan shape.
Add salt, pepper, oil and vinegar to taste.
Garnish with a "flower" of smocked cod.

BROWN IS THE NEW BLACK

Rumoured to be an aphrodisiac discovered on the Galapagos Islands Kumatoes , the tomato with dark brown skin, are now in-season and in-store.

From bright green skin, the Kumato transitions to its ideal dark brown colour and on to a deep red as it draws to the end of its shelf life.

Unlike other fresh produce, the Kumato can be eaten and enjoyed at all stages of its life. When the Kumato has deep brown skin, it is perfect for salads and sandwiches. With dark red skin, it is ideal for cooking.

Australian Kumatoes are grown by the Kakouros family in Torquay , Victoria . Porta and Andy oversee the only Australian crop, which is grown in a 12,000 square meter greenhouse.

According to Porta, it is more than just the distinct colour of Kumatoes that makes them unique; it is their health qualities as well.

Kumatoes contain high levels of Vitamin C and are rich in lycopene. Lycopene is an antioxidant compound that helps in the prevention of cardiovascular illness. In Kumatoes case, the darker skin equates to higher levels of antioxidants.

Porta also suggests that the strong aroma and sweet flavour of Kumatoes makes them perfect for sauces and soup.

"They make a fantastic minestrone base, particularly when you combine them with traditional vegetables and other tomato varieties," said Porta.

"I try not to use a lot of herbs or spices with my Kumato dishes so that the taste and aroma can speak for themselves.

"Whether served with a pinch of salt and pepper or a dash of olive oil, Kumatoes have an intense flavour that is subtly sweet," added Porta. "It is always best to store Kumatoes at room temperature.

"When choosing your Kumatoes , make sure you pick firm and unblemished ones that are a deep brown colour with hints of green. A red Kumato is over ripe and the flavour will not be as intense," said Porta.

Kumatoes were developed through the natural crossing of wild and domestic tomatoes, which were sourced from a variety of geographical locations. Traditional breeding techniques resulted in these brown skinned tomatoes without the use of any genetic modification.

Australian Kumatoes are currently available in selected Woolworths and Safeway stores, but will be available nationally from September 2007.