Stefano travels to Hattah-Kulkyne National Park in the Mallee district to see local beekeeper Roger Moser and makes this dish using honey from his bees.




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  • 1 cup ricotta
  • 2 tsp honey
  • ½ lemon, segmented
  • ½ orange, segmented
  • ½ grapefruit, segmented
  • 1 tbsp extra-virgin olive oil, to serve
  • ¼ cup basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Press the ricotta through a sieve or mouli to soften, then divide softened ricotta onto two plates.
  2. Drizzle honey over the ricotta, then a little fresh cracked pepper.
  3. Mix the three citrus fruits together and layer over the ricotta Season fruit with fresh pepper then drizzle a little olive oil over the fruits and cheese.
  4. Finish with roughly torn basil leaves.


Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.