Burrata Cheese, Raw Savoy Cabbage & Balsamic

Cook Time 15 minutes

Servings 2


1 Burrata Cheese (approx 150g unit)

¼ Savoy Cabbage

75ml Balsamic Vinegar

75ml Extra Virgin Olive Oil

Pinch Sea Salt

Pinch Freshly cracked pepper


Bring burrata cheese to room temperature to allow the curds to soften and the centre of the cheese to be beautiful and fluid when cut into.

Using a very sharp mandolin, shave cabbage into a medium size-mixing bowl. Once you have a generous quantity of shaved cabbage begin to roughly massage a generous pinch of sea salt into the cabbage.

Once you feel the cabbage has softened and broken down slightly, dress with a good quality extra virgin olive oil.

Set Salad aside with your cheese.

To plate the dish, find a high-sided bowl (cereal bowl) and pour a pool of balsamic into the bowl to cover the base.

Place the ball of burrata a top of the vinegar then dress with a little olive oil.

Generously season burrata with sea salt and freshly cracked black pepper.

Top the cheese with a large handful of the dressed, seasoned raw cabbage salad.

Be sure in the presentation to cover the burrata and balsamic completely.

When eating be sure to mix the salad well and eat all ingredients together.

This salad relies upon high quality ingredients and correct temperatures for both the cheese and salad.

Also finding the right balance of salt & vinegar.


Bush Kangaroo Stew


Burnt Vanilla Salt Crust Ocean Trout