Burrata with fennel jam, spinach and tomato #burrata #fennel

This Burrata with fennel jam and spinach, with a hint of chilli, was delicious as an accompaniment for dinner tonight.

I was inspired by the Burrata with fennel jam at lunch at Nomad restaurant in Surry Hills in Sydney this week. There it is swimming in fennel flavoured olive oil and served with their delicious crusty sour dough to mop it up.

Burrata with Fennel Jam at Nomad Restaurant in Surry Hills, Sydney, Australia

My version of the fennel jam doesn’t involve quite as much oil, and I added one chilli to the fennel mixture during the cooking to add a kick of spice.

Burrata with fennel jam, spinach and tomatoes

I also teamed up the Burrata and fennel jam with baby spinach leaves and cherry tomatoes to make it much more of a salad.

The resulting combination was really good, and perfect as an accompaniment to our steak tonight. It would also make for a great addition to a buffet or a festive meal. Great to share amongst a few people.

Mind you, you could add more oil and skip the healthy ingredients and serve it just as Nomad restaurant do! Or you could just use the fennel jam as a great accompaniment to cheese or a charcuterie platter.

Burrata with fennel jam, spinach and tomatoes.

  • Ingredients
  • 1 small onion finely sliced
  • 1 bulb fennel finely sliced
  • 4 tablespoons of olive oil
  • 3 tablespoons white sugar
  • 4 tablespoons apple cider vinegar
  • 1 or 2 fresh red chillies chopped in large pieces
  • 1/2 bag of baby spinach leaves
  • 10-12 Cherry tomatoes sliced in half
  • 1 large single Burrata ( take out of fridge 10,minutes before serving)
  • Pepper to taste
  • Fennel fronds for garnish


1. Slice fennel and onion as thinly as possible, reserve some of the fennel fronds for garnish.

Thinly sliced fennel bulb

2. Heat oil in large flat, non-stick frying pan, add fennel and onion, lower heat to medium heat and cook slowly until fennel and onion start to soften for about 5 minutes.

3. Add chilli and cook for another 5 minutes.

4. Add sugar and vinegar, stirring until sugar dissolves.

5. Continue cooking until vinegar evaporates and the sugar creates almost a glaze on the fennel and onions.

6. Place baby spinach leaves and tomatoes on a platter, sprinkle cracked black pepper over the leaves and tomatoes, spread fennel jam over the centre.

Burrata with fennel jam, spinach and tomatoes

7. Place Burrata on the top, garnish with a few fennel fronds and serve.

#Pork and #fennel casserole with #Zuchinni noodles

This pork and fennel casserole with olives sprinkled with grated Parmesan paired with zuchinni noodles was delicious.

Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli 

Prep time: 5 minutes Cooking time: 30 minutes


1 medium size fennel bulb
10 cherry tomatoes sliced in half
1 head of broccoli
2 cups fresh rocket leaves
olive oil
Juice of 1 lemon
salt and black  pepper


1. Pre-heat oven to 180 degrees celcius
2. Cut off top of fennel bulb and slice into half, then into thirds
3. Halve the cherry tomatoes or leave whole if they are really small
4. Remove hard stalk of broccoli and cut into florets
5. Place fennel in roasting pan lined with baking paper
6. Smear fennel with some olive oil and place in oven for 10 minutes
7. Add cherry tomatoes cut side up and drizzle some olive oil over them.
8. Sprinkle salt over fennel and cherry tomatoes.
9. Return pan to oven for another ten minutes
10. Add broccoli to pan and roast until just tender. By this stage the fennel and tomatoes should be tender, well roasted with signs of caramelisation, leave for few more minutes if you need to.
11. Place baby rocket in salad bowl.
12. Put roasted vegetables with roasting juices and oil over rocket, squeeze over lemon juice, add salt and ground black pepper to taste and toss gently.