Burrata Festival 2025: Jason Shiong's Burrata with Grilled Peach, Kataifi Cardamom & Pistachio

INGREDIENTS:

- 4 x That's Amore Mini Burrata 60g

- 160g katafi

- 100g butter, melted

- 2 x yellow peaches, cut into 8 wedges each

- 40g butter

- 75ml water

- 150g caster sugar

- 5g cardamom pods, crushed

- crushed pistachio, to finish

- pistachio papi, to finish

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METHOD:

For the kataifi

- Preheat oven at 170 degrees fan forced.

- Separate the pastry and weigh 4 x 40g bundles and place into a 9.5cm ring mold on baking paper on tray.

- Spoon or brush 25g of the melted butter over the pastry ensuring even coverage.

- Bake for 10 minutes then carefully flip over and bake for a further 5-10 minutes or until golden. Remove rings and set aside.‍

For the peaches

- Melt butter in a non-stick pan over medium heat until starting foam.

- Add peaches and colour until the sides start to caramelize. Deglaze with water, then add sugar and cardamom, simmer until syrupy. Place peaches and syrup into container, to cool slightly and set aside.

Assemble

- Place each kataifi nest centre of serving dish.

- Spoon enough syrup over to cover nest.

- Sprinkle some crushed pistachio and place 4 wedges of peach around the edges.

- Pour a little more syrup over the peaches, enough to create a little pool of syrup.

- Pat dry mini burrata, gently place onto peaches.

- Top with a little more crushed pistachio and to be a little extra pour some slightly warm Pistachio Papi on top!