I’m lucky to work with an array of amazing chefs through Melbourne Cooking Classes. One of these is Walter Trupp who runs classes for me such as Spanish Tapas, Team Building with Asian Food, Chefs Team Challenge and Mexican Fiesta.
He operates from the Trupp Cooking School in Prahran which he and his wife Dorotha opened in August 2011. The cooking school was the venue for the recent launch of their book Trupps’ Wholefood Kitchen. As the title suggests the book draws on their interest in ‘real food’ with the latest nutritional information presented in a very readable and engaging style on everything from cereals, nuts, grains, and food additives through to legumes, biodynamic and organic produce, food labelling and dairy foods.
There are recipe galore too and I’ve been working my way through Walter’s wholegrain waffles, millet and vegetable patties, barley balls and pickled red cabbage with great success.
A couple of bunches of radishes picked up at the local farmer’s market was the ideal time to have a go at his fresh radish and cherry tomato pickle (minus the cherry tomatoes which are out of season). Instead I added a few green peppers from the garden vegetable plot. As you’ll in the photos it’s a pretty easy recipe and the dish add a fresh crunch to cold weather meals.
Wash 2 bunches of radishes and trim off the green stems. Lightly crush each radish until the skin just breaks. The side of a large kitchen knife works well.
Soak 1 tablespoon of salted capers in plenty of fresh water for 20 minutes or so. Drain and chop lightly. Grate the rind of 1 lemon into a large bowl (this is my addition and not in Walter’s recipe). Add the juice from the lemon plus the chopped capers. Add 1-2 small chopped chillies (or less if preferred), 1 tablespoon chopped thyme and 8 tablespoons of extra virgin olive oil.
Stir well then add the prepared radishes. Stir and allow to sit for 15 minutes before serving. Keeps for 1-2 days in the refrigerator if needed, although it is best eaten sooner rather than later. Serves 4-6.
Recipe from Trupps’ Wholefood Kitchen by Walter and Dorotha Trupp. Order a signed copy online at Trupp Cooking School