Grilled white peaches with prosciutto and blue cheese

Kieran Scott

Kyle Street, head chef at Depot Eatery & Oyster Bar, is an avid lover of street food and a prodigy of Al Brown. He takes a playful approach to cooking, for him it is all about provenance, big flavours and most importantly respecting his ingredients. This recipe, one of his signature dishes, is a great one for the barbecue. As Kyle says, all the hard work here has been done already by the fruit pickers, cheesemakers and nut crackers of the country.

Ingredients

100 g	Blue cheese (Main)
4	White peaches, ripe (Main)
1 handful	Rocket
150 g	Prosciutto (Main)
1 serving	Vincotto, to drizzle
1 serving	Macadamia nut oil, or light olive oil, to drizzle

Sweet & salty nuts

1 Tbsp	Caster sugar
1 Tbsp	Sea salt
2 Tbsp	Water, boiling
80 g	Macadamia nuts, halved

Directions

1. Cut each peach into 6 even pieces. Toss with a little oil and season lightly.
2. Grill until charred and softened (the more ripe your peaches the less time they need to cook).
3. Lay out the prosciutto on a plate, top with the grilled peaches and crumble over your blue cheese and toasted nuts (see below). Scatter over the rocket and a good few cracks of black pepper.
4. Finish with a generous drizzle of vincotto and macadamia nut oil.

Sweet and salty nuts

A great way to roast nuts is to make a sugar and salt solution with the ingredients listed above; the nuts will be glossy and beautifully seasoned. Try adding chilli or spices and using them in other recipes.

1. Dissolve sea salt and caster sugar in boiling water.
2. Toss nuts in solution, drain off excess solution and transfer the nuts to a baking tray.
3. Bake at 180C, tossing nuts until golden.