BROUGHT TO YOU BY Mainland
Is it even a festive feast if there aren't some cheesy treats on the table? Pimp up your party platters with these easy, cheesy bites!
Serves: 16
INGREDIENTS
2 x 200-gram blocks Mainland Creamy Feta Cheese
1 cup pitted green manzanilla olives
4 cloves garlic
1 cup olive oil
1 small lemon
1 teaspoon dried oregano
¼–½ teaspoon chilli flakes
TO SERVE
2 tablespoons chopped fresh parsley, optional
Crusty bread
METHOD
Cut the Mainland Feta Cheese into 2cm cubes. Place in a medium-sized bowl or container.
Cut the olives in half and smash the garlic cloves with the back of a knife. Add both to the bowl along with the olive oil.
Use a peeler or sharp knife to cut thin strips of zest off of the lemon. Add to the bowl along with the oregano and chilli flakes. Cover and chill in the fridge overnight.
TO SERVE: Transfer the marinated feta to a serving dish and top with fresh parsley. Serve with slices of crusty bread.
For more Mainland recipes visit mainland.co.nz
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.