Recipe - Baked Feta Cheese with Olives and Lemon

Ingredients

• 200g sheep's milk feta (sold in the brine)
• 1/2 cup good extra virgin olive oil
• Juice of 1/2 large lemon
• 1 - 2 cups mixed olives
• 3 Tbsp fresh rosemary leaves
• A few coarse grindings of black pepper

Instructions

1. Set oven to 180C
2. Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of. You can also use 2 small dishes/cut the feta in half laterally
3. Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary.
4. Quarter the squeezed lemon half and throw that in as well. 
5. Sprinkle the red and black pepper over all.
6. Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
7. Serve hot with toasted bread.

Note: I took this pic of before they went into the oven. Thank goodness because as soon as they came out we dived straight in!

Source

Review - Sagra - Darlinghurst

Can’t stop singing the praises of here! The service was amazing and the food was truly authentic Italian … I am one very happy customer. No wonder the likes of Urban Spoon, Timeout and Eatability have featured this as a great place to eat!

I flagged my partner’s shellfish allergy through the online booking form and the level of initiative and care taken to accommodate the allergy in a way that we could both try each other’s dishes (without me missing out on my shellfish friends) … it was like being looked after by family.

We started with the zucchini flowers off the menu and the stuffed sardines off the specials. Both were fantastic – only critique is they were a little under seasoned. Next, we shared the ricotta ravioli (the pasta was made fresh just 2 hours prior). For the mains, Bryan had the spatchcock from the specials and I had the cod (they kindly quarantined the clams in a separate bowl so we could share). Last we had the rhubarb & almond tart and the peach leaf ice-cream and rock melon granita. All photo’d.

Looking at the menu, you’d think choosing would be a cinch from such a small menu, but no. Once you see the dishes floating past to other diner’s tables, you’ll find yourself in an ordering dilemma.

Noteworthy is your booking will be in a limited time frames as they do sittings.

Also, if you’re a lover of beer there’s only one on the menu.

The bill for our four courses, pre-dinner drinks and a good bottle of wine came to just $222.