Serves: 4-6
INGREDIENTS
2 cups mixed green and black olives
8 whole, unpeeled, garlic cloves
1 teaspoon fennel seeds
2 tablespoons thyme or rosemary leaves
long strips of zest from 1 lemon
pinch chilli flakes
1/4 cup olive oil
200 grams firm feta cheese
10 cherry tomatoes
METHOD
Preheat the oven to 200°C.
Put the olives, garlic, fennel seeds, herbs, lemon zest, chilli and olive oil in a baking dish and stir to combine. Roast for 15 minutes, turning once.
Break the feta into large pieces and add to the olives with the cherry tomatoes. Turn to coat in the oil. Roast for 10 minutes or until the feta is lightly golden.
Serve in the baking dish if suitable or transfer to serving dishes. Serve warm with crusty bread.
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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.