Baked Feta with Thyme and Honey
Photography Josh Griggs.
BROUGHT TO YOU BY VILLA MARIA
Serves: 6
INGREDIENTS
2 x 200-gram blocks creamy feta
3 tablespoons extra virgin olive oil
sprigs of fresh thyme
ground pepper
3 tablespoons runny honey, warmed
1 tablespoon lemon juice
METHOD
Preheat the oven to 190°C fan bake and place a shelf in the top third of the oven.
Pat the feta dry with kitchen towels. Brush 1 tablespoon of the oil over an ovenproof baking dish. Put the feta on top with the thyme and drizzle over the remaining oil then a good grind of pepper.
Bake for about 10 minutes or until the cheese is soft when pressed with a finger.
Turn the oven to grill.
Remove the thyme from the dish and set aside. Pour the honey over the feta and pop under the grill for a few minutes until it’s bubbling and the cheese is golden.
Remove from the oven, pour over the lemon juice and top with the reserved thyme. Serve immediately with lots of crusty bread or crostini.
Creamy baked feta is perfectly matched with a glass of Villa Maria Sauvignon Blanc, its fresh acidity balancing the richness of the dish.
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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.