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.

Serves
2

Preparation

10min

Skill level

Easy
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Ingredients

  • 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.

Instructions

  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.

 

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