Burrata with Charred Peaches, Toasted Fennel Oil and Lavosh

, from Issue #81. November, 2018
Photography by Josh Griggs.
Burrata with Charred Peaches, Toasted Fennel Oil and Lavosh

There’s something nostalgic about this delicious combination – it’s like a savoury version of tinned peaches, cornflakes and milk. The excess toasted fennel seed oil is lovely on pasta, with fried eggs or in dressings.

Serves: 4-6


125 grams burrata (you could also substitute with mozzarella)
3 yellow fleshed peaches, skin on, cut into wedges
½ teaspoon flaky sea salt
Fennel seed oil
3 tablespoons fennel seeds
1 cup extra virgin olive oil
2 ¾ cups plain white flour
⅔ cup wholemeal flour
2 teaspoons table salt
1 cup olive oil
1 cup water
flaky sea salt and extra olive oil, to finish


Preheat the oven to 160°C fan bake.

Line a tray with baking paper.

Peaches: Place a large frying pan over a high heat. Add the peaches and fry for 2 minutes on each side before reducing the heat. Cook for a further 5 minutes until soft, sticky and lightly charred. Remove from the heat and sprinkle with sea salt. Set aside to cool.

Fennel seed oil: Toast the fennel seeds in a small dry pan over a medium heat, until the seeds begin to pop and brown slightly. Reduce the heat and pour in olive oil. Heat gently for 5 minutes. Remove and leave to cool before pouring into a jar. Store in a cool place until ready to use.

Lavosh: Sift both flours and salt into a medium-sized bowl and stir to combine. Make a well in the centre and gradually pour in the oil and water, stirring to combine as you go. Once the mixture is combined, cover with a clean tea towel and leave for 45 minutes.

Divide the dough into 6 pieces on a floured surface. Roll out each piece as thinly as possible, brush generously with oil and sprinkle with sea salt before transferring to the tray and baking for 15-20 minutes or until bubbly and crisp. Transfer to a wire rack to cool. Once cool, break into rustic pieces.

To serve: Drain burrata and place on a large plate. Layer peach slices around the cheese and drizzle with 4 tablespoons of toasted fennel oil.