Add this marinated Mediterranean cheese to salads and sandwiches, use it to top grilled eggplant and mushrooms, or use it to stuff artichokes.

What to buy: Aniseed myrtle (Backhousia anisata), also known as Australian leaf aniseed, is a tree indigenous to the subtropical rain forest of Australia; its delicately flavored leaves are the country’s alternative to anise seed, with a sweeter, more subtly aromatic flavor.

  • Yield: 4 servings

Ingredients (3)

  • 1/4 cup olive oil
  • 2 tablespoons aniseed myrtle, ground
  • 1 pound feta cheese, drained and cubed


  1. 1Heat olive oil to 110°F, or until just warm to the touch, and remove from the heat. Add aniseed myrtle, allowing it to infuse as oil cools.
  2. 2Add warm oil to feta cheese, adding more oil to cover. Cover and refrigerate for at least 2 days.

Beverage pairing: Sella & Mosca La Cala Vermentino di Sardegna, Italy. Vermentino from Sardinia is a versatile white wine. It has brightness and acidity, and aromas of wild plants and herbs, as well as a casual weight which makes it compatible with rich dishes. All those things serve it perfectly here, as it makes a bright but easygoing partner to this cheese on its own, or any dish that uses it.