"This recipe includes two of my favourite things: peaches and burrata," says Jason Saxby, head chef at Raes on Wategos.
- 3 burrata
- 1 small fennel bulb, half thinly sliced on a mandoline, half cut into thin wedges, fronds reserved
- 3 just-ripe peaches, halved, stones removed
- Extra-virgin olive oil, for drizzling
- 50 ml white wine vinegar or white balsamic
- 1 cup mint, leaves picked and separated into large and small leaves
- 80 gm macadamias, roasted and coarsely chopped
Lemon myrtle oil
- Large mint leaves
- 20 gm fresh lemon myrtle leaves (see note)
- 100 ml extra-virgin olive oil
- 1For lemon myrtle oil, add mint leaves to a saucepan of boiling water and blanch (20 seconds), refresh in iced water, drain well and dry. Blend with remaining ingredients in a blender until smooth, then strain through a fine strainer.
- 2Preheat a barbecue to high. Drizzle fennel and half the peaches with oil and grill until lightly charred (2 minutes). Cut grilled peach halves into thirds and thinly slice raw peaches.
- 3To serve, place burrata on a large plate and sprinkle over a little salt. Toss shaved fennel in vinegar and arrange around burrata, then add peaches and fennel. Drizzle with lemon myrtle oil and garnish with mint, macadamias and fennel fronds.
Lemon myrtle plants are available from native plant nurseries. If unavailable, substitute dried or ground, available from herbies.com.au.
Wine suggestion by Ruben Donati 2018 La Violetta Patio Nat from Great Southern, WA.