Teage Ezard

Presented in 1997

Pan-fried Emu Creek sheep’s feta with rocket, pear crackers, pomegranate molasses and spicy sugar

Serves 4

1 william pear

400 g (14 oz) square block of sheep’s feta

300 ml (10½ fl oz) milk

3 eggs

100 g (3½ oz/²/₃ cup) plain (all-purpose) flour

200 g (7 oz) fine breadcrumbs

clarified butter or ghee, for cooking

120 g (4¼ oz) rocket (arugula) leaves

Dressing

100 ml (3½ fl oz) pomegranate molasses

100 ml (3½ fl oz) extra virgin olive oil

pinch of freshly ground black pepper

Spicy sugar

1 tablespoon pure icing (confectioner’s) sugar

2 teaspoons ground cinnamon

½ teaspoon allspice

Preheat the oven to 120°C (235°F/Gas ½). Thinly slice the pear and place on a lightly greased wire rack or baking tray and bake until brown and crisp.

To make the dressing, combine all the ingredients in a small bowl.

To make the spicy sugar, sift all the ingredients together and set aside until ready to serve.

Cut the feta into bite-sized triangles, making sure that they are not too thick. Whisk the milk and eggs to form an eggwash. Dust the feta individually in the flour, dip in the eggwash and then in the breadcrumbs.

To serve, pan-fry the feta in clarified butter or ghee over medium heat until golden brown. Drain on paper towel, then place upon the rocket leaves. Drizzle with the dressing. Dust the pear crackers and feta with the sifted spicy sugar and serve.