Chefs' Recipes

Burrata with green relish

A simple recipe for burrata with green relish.

By Brigitte Hafner & Stefano De Pieri
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Burrata with green relish
"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."


  • 2 burrata (about 200gm each)
  • To serve: crusty bread
Fragrant green relish
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ¾ cup (loosely packed) coriander, coarsely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • ½ long green chilli, finely chopped
  • 2 tbsp coarsely chopped roasted skinned hazelnuts
  • 1 garlic clove, crushed
  • 125 ml (½ cup) extra-virgin olive oil, plus extra to serve
  • Juice of 1 lemon


  • 1
    For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.


Drink Suggestion: 2013 The Wanderer Chenin Blanc, Yarra Valley. Drink suggestion by James Broadway

  • undefined: Brigitte Hafner & Stefano De Pieri