one cheese - four ways

Written By Matt Steele

Wandering through Vic Market the other day I noticed that fleshy, ripe tomatoes were abundant quite late in the season, I celebrated by heading home with some heirloom varieties, this got me wondering, what else could I do with a ball of Mozzarella? We’re still seeing good stone fruit at the market and we’ve also recently received a batch of the Fine Cheese Company’s Basil and Olive oil Biscuits. And so this Blog piece was born from my notes on that Tuesday afternoon.

The Classic - my favourite.

I love this, so simple, so flavourful, texture from the biscuits and the variation between fresh and dried basil, they’re basically a different herb!

Dish: Mozzarella + Heirloom Tomato + Basil + Olive Oil
Recipe:

  • 125g fresh buffalo mozzarella, torn

  • 1 ripe heirloom tomato, sliced

  • 3–4 fresh basil leaves

  • Extra virgin olive oil (preferably cold-pressed)

  • Flaky sea salt & freshly cracked black pepper

Assembly:
Layer tomato slices and torn mozzarella on a plate. Drizzle generously with olive oil, tear the basil leaves and sprinkle, finish with salt and a crack of pepper. Scoop up with the FCC. Basil and EVOO Biscuits.

Tip: Olive oil, then basil leaves, otherwise the leaves will get washed away.

Pairings:

  • Wine: Falanghina, the summer fruit notes, and a whisp of almond butter on the finish.

  • Non-Alc: Sparkling cucumber-basil lemonade

  • Tea: Jasmine green

  • Beer: Kölsch

A little sweet, a little savoury, all fresh.

We’ve moved into freestone fruit season and I’m here for it, grill them at high heat to get a good char or better yet on the Hibachi for a little hint of clean smoke.

Dish: Mozzarella + Grilled Peach + Mint + Solero Vinegar
Recipe:

  • 125g buffalo mozzarella, torn into large pieces

  • 1 ripe peach, halved and grilled until caramelised

  • 3–4 mint leaves, torn

  • 1 tsp Solero Vinegar

Assembly:
Slice grilled peach and arrange with mozzarella. Scatter mint. Drizzle with balsamic. Serve at room temp.

Tip: we make ours with a Ximenez Vinegar which leans into the sweetness but provides a tart harmony that’s much needed.

Pairings:

  • Wine: Dry or off-dry Gewürztraminer

  • Non-Alc: Watermelon juice with mint

  • Tea: White Peony (Bai Mu Dan)

  • Beer: Belgian-style Witbier

Oh So Savoury, Oh So Satisfying

I like to throw this little dish in after the pasta course but before mains.
Dish: Mozzarella + Prosciutto + Rocket + Lemon Zest
Recipe:

  • 125g buffalo mozzarella, torn

  • 3 slices prosciutto (San Danielle)

  • Small handful rocket

  • Zest of half a lemon

  • Toasted pine nuts,smashed

  • Microplanned Parmigiano

Assembly:
Layer mozzarella and prosciutto on plate. Top with rocket, lemon zest smashed pine nuts and a sprinkle of Parmigiano.

Tip: Serve with oven dried pita bread.

Pairings:

  • Wine: Vermentino

  • Non-Alc: Tomato water with celery salt

  • Tea: Genmaicha

  • Beer: Dry Saison

For Dessert!

Dish: Mozzarella + Honey + Cracked Pepper + Thyme on Warm Flatbread
Recipe:

  • 125g buffalo mozzarella, gently warmed

  • 1 tbsp raw honey, preferably something delicate

  • Fresh thyme leaves

  • Freshly cracked black pepper

  • Warm flatbread

  • Smahed Pistachio

Assembly:
Lay warm flatbread on a plate, top with torn warm mozzarella, drizzle with honey, sprinkle on the pistachio and crack pepper generously, and scatter thyme.

Tip: I like to grate a tiny amount of nutmeg and allspice across the top to finish.

Pairings:

  • Wine: Vin Santo or Passito di Pantelleria

  • Non-Alc: Ginger-honey shrub + soda

  • Tea: Aged white tea or oxidised oolong

  • Beer: Gose

Matt Steele
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