Mozzarella Salads
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.