Burrata

Yesterday Chef brought back a favourite of the Rickys regulars and staff alike, the Burrata. Considered an Artisan product, the traditional Italian cheese requires expertise recently unavailable to Australia, and due to its short shelf life even importation was deemed too difficult and proved unsustainable.   Enter Vito from Vanella Cheese.

Using skills honed in Bari, Italy. Vito and his Italian born son and daughter have combined traditional Italian method, with superior quality Australian Buffalo milk to produce a product that is quite simply, magnificent.

Similar in a fashion to mozzarella, the cheese is hand formed into a pouch and filled with cream and chunks of mozzarella, and then tied off to leave a bag that holds its form beautifully allowing for exquisite presentation.

Traditionally eaten with Vine ripened tomatoes and crusty bread, Chef Glenn Bowman has used culinary fusion and taken Burrata to another level. With the addition of woodfired sliced Navaricco peach, Jamón ibérico, the heralded Spanish Ibérian  preserved ham and rice flour crusted eschallots, Chef has managed to combine traditional Spanish and Italian admirably, highlighting all components while detracted from none.

Now if you will excuse me there is a certain Formaggio with my name all over it.