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