Image via Half Baked Harvest

By Rosie Popa

Despite being a native Victorian, South Australia has a very special place in my heart and has never disappointed in delivering stupendous wine and dining experiences. South Aussies get around each other by having a strong emphasis in supporting local businesses and a shared mindset of using South Australian produce. With the Barossa, Adelaide Hills and McLaren Vale at its footsteps, consumers of South Australian-sourced products have the luxury to enjoy making the most of the region by wasting nothing, following the seasons and respecting the plants or animals native to the region.

The following recipe is one of my favourites as it is super easy to make, perfect to get your chops into during the colder months, extremely delicious and I’ve incorporated some of South Australia’s finest ingredients to show the range of goodness that originates in my neighbour state. The brands I’ve highlighted all have a strong emphasis on supporting local and manufacturing their products in sustainable ways with minimal processing and no added nasties. Make sure to support your local small businesses for the other produce that hasn’t been specified, remember to have a look at how environmentally friendly they have been sourced. Your local markets are a safe bet for the perishable items!

Can recommend with this a glass of yummy red wine (go on, a South Aussie one!) for the full experience!

Recipe: One-Pot Melty Burrata Lemon Pesto Pasta from Half Baked Harvest

Ingredients:

1 packet of your choice of L’Adruzzese Authentic Artisan Pasta

1 tablespoon of Maggie Beer Extra Virgin Olive Oil

2 tablespoons of chopped fresh thyme

1 small shallot

2 cloves of garlic, chopped

¾ cup of basil pesto (Adelaide’s Romeley Estate, here’s their Homemade Smoked Basil Pesto recipe)

½ cup of Paris Creek Farms Bio-Dynamic Full Cream Quark (the original recipe calls for ricotta but I use Paris Creek Farms Quark for the extra protein!)*

250g of burrata cheese, at room temperature

2 tablespoons of Maggie Beer Vino Cotto (this is a substitute for balsamic vinegar) *

½ cup fresh basil, torn

Zest and juice of 1 lemon

*these substitutes can be prepared exactly as the recipe calls for.

Method:

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.

2. In the same pot set over medium-high heat, add the olive oil, shallot, garlic, thyme, and a pinch of red pepper flakes. Cook another minute. Add the reserved pasta cooking water, the pasta, pesto, vino cotto and quark, stir until combined. Next, break the burrata over the pasta. Remove from the heat and gently stir until the cheese is melty. 

3. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil.

Absolutely enjoy this deliciousness made with some of Adelaide’s finest ingredients!

For the full recipe, see https://www.halfbakedharvest.com/burrata-lemon-pesto-pasta/

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