Inspired by Adelaide restaurant Bottega Bandito. So good to serve on a hot day as part of a casual lunch or to begin your dinner. 

Stracciatella is a soft fresh cheese made from a mixture of cream, mozzarella and salt. You can also use Stracchino, a fresh cheese with a soft, creamy texture and mild flavour with delicate sourness.

At the end of the orange season you can move into using thinly sliced very ripe tomatoes. Different coloured large tomatoes are gorgeous to use. We used a mandolin to very finely slice the oranges and shallot – the slices are so delicate over the creamy cheese.

Serves 4

INGREDIENTS

1x pot Stracciatella or 200g Stracchino
2-3 oranges, thoroughly peeled to remove all pith and very finely sliced
1 small shallot, very finely sliced
Extra virgin olive oil for drizzling
Togarashi (Japanese spice mixture), for sprinkling

METHOD

Roughly spread the fresh cheese out onto a plate. Top with the orange slices then the shallot slices.

Drizzle over a little olive oil and sprinkle with a little Togarashi.

Serve immediately.