Asian Style Burrata

With much appreciation to Harish Parsad, head chef from Kerr and Ladbrook who created this dish as part of a special menu featuring NZ cheese for the NZ Champions of Cheese Awards 2025. Harish used Massimo’s Italian Cheeses Burrata serving it with Yuxiang sauce, roasted peanuts, spring onion and sesame. This fusion combo created a satisfying entrée with creamy, nutty, and umami-rich flavours. 

Serves 4                                                                               

Preparation Time-15- 20

Ingredients

• 4 Massimos Italian Cheeses Burrata 125g (or you could use two and half each so its dome)

• 2 tablespoons Soy Sauce

• 2 tablespoons Shaoxing wine or any dry sherry

• 2 tablespoons sugar

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 2 tablespoons ginger, minced

• 1 brown onion, finely chopped

• 1/2  tablespoons Sichuan pepper, toasted and ground

• 1 tablespoon chilli bean paste

• ½ cup soybean paste in chilli oil

• 1 cup of water

• 1 tablespoon roasted, crushed peanut

• ½ tablespoon toasted sesame seeds (black & white)

• 4 tablespoons spring onion sliced in long strips for garnish

• micro coriander for garnish

• salt and pepper to taste

Method Yuxiang Sauce

• Mix soya sauce, Shaoxing wine and sugar in a bowl. Set aside

• Heat vegetable oil in a pan over medium heat.

• Add garlic, ginger, onion and Sichuan pepper to oil. Stir fry until fragrant.

• Add chilli beans and soya bean paste and stir-fry until fragrant

• Pour in the soy sauce mixture and water and stir well.

• Bring the mixture to a boil and cook until semi-thickened.

• Season with salt and pepper to taste.

Plating

Pour one tablespoon of sauce in the centre of the plate, place the Burrata on it and pour some more sauce on the burrata.

Sprinkle crushed peanuts and sesame seeds on burrata and garnish with spring onion and micro coriander.