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Alessandro Pavonis Burrata Caprese

Preparation time
10 minutes
Cooking time
5 Minutes

Pair Alessandro Pavoni's Burrata Caprese, colourful and simple salad with a light-bodied and zippy white wine, like a dry, Euro-style Rosé, or a fresh, unoaked white.


2 large green heirloom tomatoes

25g parsley

10g oregano

75g gluten-free bread, no crust

1g lemon zest

15g capers

35ml apple cider vinegar

15ml Pinot Grigio

5ml lemon juice

25ml extra virgin olive oil

Xanthan gum

Salt, to season

Fresh oregano leaves

10 balls of burrata cheese

Drizzle of extra virgin olive oil or basil oil, to serve

Salt and pepper, freshly ground, to taste

Recipe by: Alessandro Pavoni

Photography by: John Paul Urizar

Styling by: Michaela Le Compte


1. For the salsa verde: Roughly chop one tomato and blend with herbs, gluten-free bread and capers. Add remaining ingredients and blend, then strain through a fine sieve. Blend the liquid with xanthan gum, 2g for every 600ml. Check the thickness and season with salt.

2. Make a bed of salsa on each plate. Dice the remaining tomato, add fresh oregano leaves and place on top of salsa. Next, place whole burrata ball on top. To serve, break burrata open and drizzle with extra virgin olive oil, basil oil or fresh basil. Finish with freshly ground salt and pepper to taste.

Wine Match


Preparation Time
10 minutes
Cooking Time
5 Minutes