BROUGHT TO YOU BY FOOD SNOB
An effortless starter that balances creamy, salty feta with sweet, charred nectarines, drizzled with a tart berry coulis.
Serves: 4
INGREDIENTS
Whipped Feta
2 x 150-gram packets Food Snob Greek Feta, drained
3 tablespoons Greek natural yoghurt
1 tablespoon olive oil
1½ tablespoons lemon juice
sea salt and ground pepper
Raspberry Coulis
1 cup frozen raspberries
2½ tablespoons lemon juice
2 tablespoons runny honey
chilli flakes, optional
Nectarines
1–2 nectarines, cut into eighths
oil for cooking
To serve
70 grams roasted hazelnuts, chopped
fresh mint leaves
crusty bread
METHOD
Whipped Feta: Put 250 grams of the feta in a food processor, reserving the remaining 50 grams for assembling. Add the yoghurt, olive oil, and lemon juice and blitz until smooth and creamy. Season with salt and pepper. Set aside.
Coulis: Combine the raspberries, lemon juice, honey, and chilli flakes, if using, in a small saucepan. Simmer for 3–4 minutes. Cool slightly, then strain through a sieve to discard the seeds.
Nectarines: Heat some oil in a grill pan over a medium-high heat. Add the nectarine slices and grill for 3 minutes on each side until charred.
To serve: Spread the whipped feta onto a serving plate. Top with the grilled nectarines. Drizzle generously with coulis. Garnish with chopped hazelnuts, mint and the reserved feta. Serve with crusty bread.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.