A midsummer dinner & a recipe for rosemary roasted feta with candied tomatoes

Last Thursday evening, we held our first pop up dinner experience for 2015 in our lovely little courtyard. ' A Midsummer Dinner' consisted of a deliciously rustic three course meal and wine, celebrating the vibrant and fresh flavours of Summer.  By popular demand, we have decided to host a second dinner to be held in a few weeks time. We hope to see you there!

Tickets are extremely limited. To book, please click here.  

Scroll on below to see some moments captured from the evening,  as well as our recipe for the most incredible rosemary roasted feta with candied tomatoes.

ROSEMARY ROASTED FETA WITH CANDIED TOMATOES

2 blocks of feta cheese,
1/4 cup extra virgin olive oil
A punnet of cherry tomatoes
2-3 tbsp coconut or muscovado sugar
A large sprig of fresh rosemary
A sprinkling of chilli flakes
Sea salt & cracked pepper


Preheat the oven to 180 C.

Slice the feta in to large chunks, about 4 pieces per block.

Arrange the feta and cherry tomatoes in a large baking tray. 

Drizzle with the extra virgin olive oil, and sprinkle the coconut sugar over the tomatoes.

Scatter the rosemary & chilli flakes on top.

Season with Sea salt & freshly ground pepper.

Bake in the oven for 20-25 minutes or until the tomatoes are blistered and starting to caramelise. 

Serve on a platter with crackers or crusty bread.