Mozzarella Salads
Photography by Nick Tresidder.

These beautiful fresh mozzarella come from the Clevedon Valley Buffalo Company and are delicious served very simply. Alternatively, purchase imported Italian Buffalo Mozzarella from a speciality food store. Drizzle with your best extra virgin olive oil and a pinch of sea salt and freshly ground pepper. Accompany with your favourite combinations from the flavours listed below.
INGREDIENTS
We used: sliced, roasted red capsicum, caper berries and Ortiz anchovies. Prosciutto and rocket leaves. Grilled artichoke hearts, blanched broad beans and shaved Parmesan with basil dressing.
METHOD
Suggested flavours:
tomatoes • capers • basil, mint, oregano, marjoram, parsley •fennel seeds, toasted • raw zucchini and grilled • prosciutto • salami • bresaola
• broad beans • rocket • olives • chilli •lemons • eggplant • raw fennel or cooked • asparagus • Parmesan • crème fraîche • olive oil • roasted capsicums
• red wine vinegar • balsamic vinegar • grilled artichokes • Ortiz anchovies • raw celery • radishes.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!