CHEESE

MARINATED FETA CHEESE

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We start with e beautiful bit of Greek Feta cheese aged and imported in barrels. The marinade is simple and is best done the day before to really get the flavour to absorb. You can use this same oil to dress your salad for extra flavour points.

200ml olive oil

250g feta cheese

1 clove garlic

1/2 bunch oregano

zest and juice of 1 lemon

1 tsp black pepper

mix your olive oil, lemon juice and zest, chopped oregano, black pepper and minced garlic into a mixing bowl and whisk until combined nicely. Pour over your cheese and let sit in a sealable container overnight. No seriouly, that’s it.

GREEK SALAD

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Greek salad is a dish most people are familiar with, very simple and a great showcase for end of summer ingredients. We grabbed some ripe cherry tomatoes along with a handful of other primo produce and mixed it all up with some of the best Greek imports around. Olives from a small batch producer called Petrina Harvest based in Lakonia, Greece and Feta cheese aged in a barrel. Mix it all together with a healthy serving of capers and serve. Colourful, Balanced and outright delicious.

Greek Salad:

10 grape tomatoes

1 yellow bell pepper

1 red onion

1 cucumber

250g marinated feta cheese (recipe included on seperate page)

20 kalamata olives

1 tbsp capers

250ml red wine vinegar

1 lemon

s&p to taste

Start by slicing your red onion thin (we use a mandolin) and toss with the red wine vinegar. This should marinate for about 1 hour. Chop the rest of your veggies and toss in the onion with a little of the vinegar as well. Mix in your olives, a little olive oil and a little lemon juice. Be sure to taste before adding too much salt as many of the ingredients are on the saltier side. Transfer the salad into a bowl and serve with a nice chunk of marinated feta and healthy spoonful of capers. Best enjoyed with our cocktail.