You have   free articles remaining this month.
Subscribe now for 50c a week. Subscribe

Buffalo burrata

with grilled nectarines & figs

Serves 8 as part of a banquet

Preparation 5 minutes + 3 hours for dough to rise

COOKing TIME 10 minutes

Recipes Hannah Meppem and Cushla Barry
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem


3 tbsp olive oil
2 tbsp Sherry vinegar
1 garlic clove, crushed
1 tbsp brown sugar
1 tsp fennel seeds, crushed
sea salt and freshly cracked black pepper
4 figs, halved
2 nectarines, quartered with seed removed
8x 100g buffalo burrata
1 cup baby basil leaves  

1 tsp dry yeast
1 tbsp caster sugar
1 tbsp table salt
1 ½ cups warm water
4 cups plain flour
½ cup Greek yoghurt
olive oil for brushing
1 tsp fennel seeds, crushed


1 To make flatbreads, place yeast, sugar and salt in warm water. Stir to dissolve.

2 Place flour into a large bowl and make a well. Add yoghurt and yeast mixture and mix well until dough is soft but not sticky.

3 Turn dough onto a lightly floured bench and roll into a large round. Cover with a damp cloth, place somewhere at room temperature and leave to rise for 3 hours.

4 Cut dough into 8 pieces and roll each into a round. Flatten each piece with a rolling pin to about 1cm thick.

5 Heat a cast-iron fry pan over medium- high heat. Brush lightly with oil and sprinkle with fennel seeds. Cook for 1-2 minutes each side or until golden and puffed. Set aside and keep warm.

6 Place oil, vinegar, garlic, sugar and fennel seeds in a bowl, season with salt and pepper and mix to combine. Add figs and nectarines and toss gently to coat, setting aside remaining dressing for use later.

7 Preheat a BBQ over medium heat and cook figs and nectarines, turning after 3-4 minutes or until charred but still firm.

8 Place burrata on a platter and scatter over figs and nectarines. Top with baby basil and spoon over remaining dressing. Serve with warm flatbreads.

Wine Match

2017 Oliver's Taranga Chica Mencia Rosé, McLaren Vale, A$25

Mencía is an indigenous variety to the Galicia region of Spain. It makes a fresh, bright red with the same characteristics displayed by this red cherry-flavoured rosé. Though made as a dry wine, the rosé's intense fruit flavours work well with the sweetness of the nectarines and figs in the dish. It has sufficient weight and acid drive to manage the creamy richness of the burrata.