Place a sauce pan over medium heat, add oil, onion Add the onion and garlic and sauté for a couple of minutes. Add the sliced fennel, lemon zest and thyme and cook for 5 mins.
Add a splash of water (or white wine) season with salt and pepper, cover and simmer over low heat for 15 to 20 mins, until the fennel is tender.
To prepare the poached eggs bring a pan of water to the boil until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl. Turn down the heat and gently pour each egg into the pan and poach the eggs for 3-4 mins. Using a slotted spoon, remove eggs from water.
Place the fennel and the eggs on a plate, remove 2 fiore di burrata from the tub and gently drain them on a paper towel, slice in half and place the cheese on top of the fennel. Garnish with freshly chopped parsley and enjoy!
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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