Australian Gourmet Traveller - (01)January 2020 (1)

GOURMET TRAVELLER 93

Burratawith

peach,fennel,

macadamia,

mintandlemon

myrtleoil

SERVES3 ASA LIGHTMEAL//

PREP TIME 25 MINS // COOK 10 MINS

“Thisrecipeincludestwoof

myfavouritethings:peaches

and burrata,” says Saxby.

3 burrata

1 smallfennelbulb,halfthinly

slicedona mandoline,

halfcutintothinwedges,

frondsreserved

3 just-ripepeaches,halved,

stonesremoved

Extra-virginoliveoil,

fordrizzling

50 mlwhitewinevinegar

orwhitebalsamic

1 cupmint,leavespicked

andseparatedintolarge

andsmallleaves

80 gmmacadamias,roasted

andcoarselychopped

LEMONMYRTLEOIL

Largemintleaves

20 gmfreshlemonmyrtle

leaves(seenote)

100 mlextra-virginoliveoil

1 Forlemonmyrtleoil,addmint

leavestoa saucepanofboiling

waterandblanch(20seconds;

seecook’snotesp152),refresh

in icedwater,drainwellanddry.

Blendwithremainingingredients

in a blenderuntilsmooth, then

strainthrougha finestrainer.

2 Preheata barbecuetohigh.

Drizzlefennelandhalfthe

peacheswithoilandgrilluntil

lightlycharred(2minutes).Cut

grilledpeachhalvesintothirds

andthinlyslicerawpeaches.

3 Toserve,placeburrataona

largeplateandsprinkleover

a littlesalt. Tossshavedfennel

invinegarandarrangearound

burrata,thenaddpeaches

andfennel.Drizzlewithlemon

myrtleoilandgarnishwithmint,

macadamiasandfennelfronds.

NoteLemonmyrtleplantsare

availablefromnativeplant

nurseries.If unavailable,

substitutedriedorground,

availablefromherbies.com.au.

Winesuggestion 2018 La

ViolettaPatioNatfrom Great

Southern, WA.➤

p 95

Raes’Piña
Colada